Peppermeister’s Sweet and Spicy Asian Wings

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I know a thing or two about wings.  Don’t believe me? Check out my credentials:

  • I once orchestrated a grand pilgrimage in the name of wings.  8 of my buddies piled into a rented passenger van and took a 7 hour trip up to Buffalo, NY with the sole purpose of eating wings in the town where it all started (there may have been some beers).  The trip was aptly dubbed: Lord of the Wings Weekend.
  • I own a pair of Wing Snips (see below).
  • The first time I ate a Buffalo Wing was in Panama City, Florida.  My cousin and I proceeded to eat 100+ wings over the next 2 days.
  • I believe boneless wings are exclusively for little girls.
  • If you prefer your wings breaded, I prefer you stay away from me and my family.

Now that we’ve got that out of the way, let’s look at this killer wing recipe…

This is certainly not a traditional Buffalo wing.  I’ve worked on this recipe for a couple of years now. It’s a downright delicious marinade that works great on all types of chicken and pork.  The brown sugar and lime juice provide great sweetness, the herbs give it freshness, and the abundance of chiles gives this sauce a serious burn.

Ingredients:

  • 16 whole chicken wings
  • 1/2 cup chopped Thai basil
  • 1/2 cup chopped cilantro
  • 2 Tablespoons chopped ginger root
  • 4 cloves garlic
  • 1 large shallot, roughly chopped
  • 6-8 chopped fresh chiles (I used Ho Chi Minh and Thai Giant)
  • 2 heaping Tablespoons Brown Sugar
  • 1/2 cup soy sauce
  • 1/4 cup olive oil (or canola)
  • 1 lime, juiced
  • 2 Tablespoons Sriracha sauce (rooster sauce)
  • 1 teaspoon ground coriander

If someone serves you wings with that creepy tip, it means they hate you.

Directions: Separate whole chicken wings into “wingettes”. Watch this video if you’re not sure how to do that.  Place cut chicken wings into a plastic resealable bag or a marinating bowl.  Take all of the other ingredients and puree them in a food processor or blender.  Once the mixture is smooth, pour it over the wings (you may also want to reserve some to brush on as a glaze later).  Work the sauce around to coat the wings and leave covered in the fridge for at least 4 hours.  Carefully grill or bake these wings till they are cooked through and crispy and sticky on the outside.

Serve these wings with some Crema de Peppermeister and cold beer. Now, you’ve got yourself a finger licking good time. Enjoy!

There we go.

When you’re done making these tasty wings, check out these kick-ass recipes from around the blogosphere…

Sweet Heat Tacos with Pineapple Salsa

Pepper-licious Grilled Chicken Thighs

Harvest Update 9-17-12 and Are You Playing Peppermeister Roulette?

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It’s Harvest Time!!!

The greatest time of the year for chile-heads.  I’ve picked several hundred peppers in the past week or so, and I have many more to pick before the frost comes.  I’ve been saucing, drying, powdering, pickling and of course saving seeds like a boss.
Below are some pics of what I’ve been up to lately at PEPPERMEISTER Headquarters.

But First…. Ever Heard of Peppermeister Roulette?

If you want to see some serious pepper prowess, head on over to Rachel’s Table and check out Peppermeister Roulette.  This hilarious video was made by the lovely Rachel and her equally-lovely-but-in-a-different-way husband.  Rachel courageously bites into peppers without knowing how hot any of them are.  Pretty riveting film making coming from the First State.

My wife and I merely shared a bounty of peppers with Rachel and her husband and we never expected the video gold that would ensue.  Thanks Rachel!

On to More Harvest Photos!

I picked 225 Thai Hot chiles today. Big whoop, wanna fight about it?

I also pickled some Hinkle Hatz or “chicken heart” peppers.

Variety! Most of these got seeded and dried last night.

FOLLOW @Peppermeister1 on Twitter for even more pepper pics and recipes.

PEPPERMEISTER’S Photo Contest Winners!!!

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Much like the Summer, PEPPERMEISTER’S Pick a Pic of Peppers Contest has come to an end.

I want to thank everyone who entered.  My wife and I looked at dozens of entries and narrowed it down to 3 finalists.  Here are the results…..

Grand Prize Winner: LK from Trying Not to be Fat!!! LK submitted this amazing pic of her own chile vodka.  I know why my wife loved it, but we both agree that LK’s creativity, photo quality, and pepper-usage had the makings of a prestigious pepper photo champion.  Congrats LK, enjoy your Stainless Steel Pepper Roaster!

2nd Place Winner: Tim Sheets. Tim regularly contributes chile advice and info on GardenWeb’s Hot Pepper forum.  Tim submitted this peculiar photo featuring one lonely cayenne pepper.  Beautiful shot Tim! Read below for your prize info…

Tim wins a Chile Pepper Taco Holder! Because… how else is Tim going to hold his tacos?

Not bad for 2nd place.

3rd Place Winner: Monica Mooney from Sweet Heat ChefsMonica and her daughter, Jasmine, feature amazing recipes on their site.  If you don’t believe me, ask Rachael Ray and Guy Fieri.  Monica’s fiery pic of charred poblanos made my mouth water and long for some tasty stuffed chiles.  Monica’s photo (featured below) has earned her a 3.5 oz. Lindt Dark Chili Chocolate bar which is appropriately filled with sweetness and heatness.  Congrats Monica!

Honorable Mention: Linda Roper.  Linda’s photo below displays a scary 7 pot chile.  This super hot pepper is as mean as it looks.

Linda, along with everyone who entered the contest, can receive free pepper seeds!  If you’ve submitted pics and would like to receive free pepper seeds, send your mailing address to thepeppermeister@yahoo.com

Thanks for participating! I will be giving more seeds away in October so stay tuned to PEPPERMEISTER!

FOLLOW @Peppermeister1 on Twitter for even more pepper pics and recipes.

PEPPERMEISTER’S Garden Update and Photo Contest News!

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Top Left: Mucho Nacho Jalapeno Top Right: Wenk’s Yellow Center: Aji Crystal

Here is my latest installment in the series I just made up:           Peppermeister’s Video Garden Updates!

I was able to keep this down to 2 minutes!

Watch it in HD, with headphones on, because it looks and sounds better that way and let’s face it: Is watching a pepper video with headphones on the weirdest thing you’ve done today? No. Not even close. Weirdo.

Enjoy this masterful film a few times, then scroll down for news about PEPPERMEISTER’S Pick a pic of Peppers Photo Contest!

PEPPERMEISTER’S PICK A PIC OF PEPPERS PHOTO CONTEST NEWS:

The Deadline for the Pick a Pic of Peppers contest is Sunday August 26, 2012.  I’ve gotten dozens of great entries and I hope to get more as those pepper harvests keep rolling in.  Remember photos can be of anything relating to your peppers, so get creative!  You don’t want to miss your chance to win a brand spanking new Stainless Steel Chile Roasting Rack.

Check out this recipe for Chile Agave Liqueur from BOOZED + INFUSED.

PEPPERMEISTER’S Pick a Pic of Peppers Contest!

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Do you want to win this GrillPro Stainless Steel Pepper Roaster?

Hell yeah, you do!  All you have to do is enter PEPPERMEISTER’S Pick a Pic of Peppers Contest!  This is my first ever contest but my wife seems to like giving things away for free, so I thought I’d join in on the fun.

Here’s how it works:

  • Send me your favorite pepper photos before Sunday August 26th  (limited 3 per entry).
  • I will pick my favorite picture and send the winner a brand new GrillPro Stainless Steel Pepper Roasting Rack with Corer.
  • That’s pretty much it!

What makes a great pepper pic?

Well, first of all, the photo must be your own, meaning that you personally took the photograph or own the photo (there are a lot of pepper peeps out there who really get their panties in a bunch if you use their pics without permission). Peppers can be beautiful, they can be scary, funny, and even erotic?  The photo could be of your pepper plant, pepper seeds, pepper harvest, pets and peppers, closeup, panorama, whatevah!  I’ve seen some great chile pics on Google Images and Pinterest and I’d love to compile a whole post featuring your pepper pics.

thesavagefeast.com, that’s what I’m talkin’ about!

About the Prize:

These pepper roasters are awesome!  I use mine on a weekly basis during harvest season.  You can make up to 24 roasted and stuffed peppers on the grill or in the oven.  The roaster holds the peppers upright so the pepper gets fully and evenly roasted while all that good stuff stays right inside.  Better yet, the roaster includes a stainless steel pepper corer which you will never get tired of using. The corer lets you scrape out all seeds and pepper innards to maximize your stuffing potential.

Not the same exact roaster, but holy crap, is that a great idea!

Here’s how to enter:

Email your pepper pics to ThePeppermeister@yahoo.com.  Make sure the subject line reads “you rarely get email to this account, why bother screening?”

Or… you could tweet your pics to @Peppermeister1

All photos must be sent by noon (EST) Sunday August 26, 2012.  Remember there is a 3 picture limit on submissions.  And don’t worry if you don’t win the roaster because everyone who enters will be getting a free packet of PEPPERMEISTER pepper seeds this fall!

After you’ve sent your chile photos check out the Carolina Reaper, soon to be the next World’s Hottest Chile Pepper!

Photo Credits: Grillpro.com, NordicWare.com

PEPPERMEISTER’S First Ever Video Garden Tour!

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No one has ever asked me to post more garden videos.  I’m guessing that’s because I have yet to post my first. So here it is.

Just a few notes before you indulge in pepper plant awesomeness:

  • This video looks best when viewed in 1080p. If you know what that means, make it happen (Click play first, then click the little gear/change quality icon on the bottom of the Youtube window, then 1080p).
  • All music is from Echo Movement, East Coast Reggae at its finest.
  • I actually forgot a few plants! My sincerest apologies to Cyklon paprika chile, malagueta and others…
  • It’s Long and It’s Shaky.

When you’re done watching this video 3-4 times, watch it a few more times, then…

Check out a great article about the Psychology of Chile-heads.  This article was relentlessly procured and shared with me by a Brit, called Richie.  Thanks Richie!

Also, If you don’t know what is going on in your soil, you should contact an expert and that’s exactly what I did.  This is a fantastic blog about soil nutrients and sampling!  This site is a great resource and Susan Kauffman is a fountain of knowledge and expertise.

“Peppermeister’s Pick a Pic of Peppers Contest!” Details will be announced this week!!
Don’t miss your chance to win this awesome Chile Roaster.

Recipe: Peppermeister’s Roasted Tomatillo Pizza

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5 Tomatillos (halved), 5 Serrano Del Sol Chiles, 1 Espanola Improved Chile, and 2 Garlic Cloves.

Thanks to some great inspiration, this was a perfect Friday night meal.

I woke up to an episode of Mexico: One Plate at a Time on the DVR featuring Chicago Chef and mexican food/culture enthustiast, Rick Bayless.  If you love Mexican food or just have a lot of interest in cooking, I highly recommend this show.  Rick teaches about so many aspects of Mexican traditional dishes and often takes you into his restaurants and his impressive garden.

rickbayless.com

This episode included a delicious looking pizza that featured a no-knead crust made from a beer-based dough.  Rick topped this crust with tomatillo salsa, sauteed chorizo, goat cheese and thinly sliced red onion.  I decided to change a few things based on what I had on hand.

Ingredients:

  • Roasted Tomatillo Salsa, but add 2-3 more Serranos or Jalepenos (Recipe Here)
  • Pizza dough – I used whole wheat from a tube
  • Spicy Sausage – I used smoke andouille chicken sausage, (I recommend real chorizo)
  • White Cheese – Monterey Jack or Oaxacan cheese
  • Onions

Directions: Cook the crust according to package directions at least half way before adding any other ingredientsSaute 2-3 links of spicy sausage with onions in olive oil until the meat is browned, not burnt and the onions are soft (chop up or crumble to your liking). When the pizza crust is just starting to become golden, remove it from the oven and add the other ingredients. Spread the tomatillo salsa over the pizza crust and distribute shredded white cheese over the whole pie pizza.  Finally, add the sausage and onion mixture to the top.  Bake for an additional 8-10 minutes or until you feel you’ve made the finest pizza you are capable of making.  Serve with beer or sun tea or both. Enjoy!

P.S. I told Rick Bayless (via Twitter) how much I enjoyed his Roasted Tomatillo Salsa recipe and sent him some pics. You’ll never guess what he said……For another amazing pizza recipe check out A Fork in Each Hand.

To see an impressive pepper garden and hear some lovely tunes check out Way Right Kevin’s Youtube page.

Next Week – “Peppermeister’s Pick a Pic of Peppers Contest” to win this awesome Chile Roaster, details soon.

BANANARAMA! Harvest Update July 31, 2012

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Hot Banana Chile

I was able to put together my first real harvest of the season this morning.  I decided it was time to pick (and pickle) my banana peppers.  I had 3 nice big ripe Bananarama Hybrids and 5 Hot Banana Peppers ready to be sliced and bathed in vinegar, garlic, peppercorns and pickling salt.

I used a “cold-canning” method that was shared with me by a Wisconsin chile head named Bruce (esox07 from GardenWeb).  I simply filled the sanitized jars with fresh pepper slices, minced garlic, salt and a 3:1 Vinegar to Water mix.  The result is crispy slices of sandwich heaven.

Stay tuned to PEPPERMEISTER! Next week I will be letting you know how you can be eligible to win a GrillPro Stainless Steel Pepper Roasting Rack!

Garden Update July 14, 2012

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The plants have really begun to take off over these last couple of weeks.  All of my chile plants are in their final home for the rest of the summer and I think I can start bringing in some major harvests by the end of the month.

I’ve been using a combination of slow release and instant fertilizers this year and the results have been positive.  For slow release, I’ve mixed in Fertrell Granular Organic Super Lawn and Garden right into my potting mix.  For an instant boost, I add Fox Farm Big Bloom Liquid Plant Food Concentrate.  The Fox Farm fertilizer is made from bat poop and pee, so it has to be good.

Here is a quick photo tour of the garden this summer. Click on any picture for a detailed view.

Jamaican Gold Chile (Growing exceptionally fast for a Caribbean pepper)

Serrano Del Sol Hybrid Chile

Banana Hot Chile

Ho Chi Minh Chile, I can’t wait to make some homemade Sriracha sauce from these!

Czechoslovakian Black Chile. Beautiful!

Mini Chocolate Bell Peppers (Sweet)

Cyklon Chile (Paprika pepper from Poland)

Uncle Jesse is keeping his eye on things. Keep those critters off my peppers!

Are you following Peppermeister on Twitter?