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  • A Pepper Soup

    OK no picts, so close the thread now.

    Mr. Gunslinger sent me a BUNCH of dried Cubanelle multi-colored peppers. Soo..I got to playin' around. I am gonna make more "Pepper ribs" with 'em, but hmm, how bout a soup?

    Looked thru the freezer and seen I had 3 packages of chicken stock, prolly 6 cups, and a package of pork stock from rib tip scrap, about 1.5 cups. Into the pot.

    Added:
    1 pretty large onion, sliced
    2 cloves garlic, sliced
    1.5 cups crushed dried C. peppers
    2 tablespoons Chicken bullion
    .5 teaspoon ginger powder
    1 Tbsp. CBP
    1 tsp ancho paste
    1 milled red pepper... the ones I gre from the seeds Lee gave me, and I always forget the name of
    2 chunked chicken breasts

    Pretty good stuff. Might try a med. roux in the left-overs for a bit thicker mix. VERY lo-fat too.

    Any orther suggestions?
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    Time for a decent camera ohh moderator

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    • #3
      Originally posted by Pandemonium View Post
      Time for a decent camera ohh moderator
      I'm waiting for one that has a "Taste" function.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Sounds good, love the flavor of peppers. And that little "SERRANO" probably added a nice touch. I have about 3/4 cup of those seeded and ground, potent but a great flavor. Still have a quart bag of dried and seeded habs to do something with.

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        • #5
          Got any refried beans? Use those instead of a roux for leftovers maybe?
          Do you really not own a camera?
          "And I SWORE I would not read, much less post in that thread, dammit!

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          • #6
            Originally posted by SmokinLee View Post
            Sounds good, love the flavor of peppers. And that little "SERRANO" probably added a nice touch. I have about 3/4 cup of those seeded and ground, potent but a great flavor. Still have a quart bag of dried and seeded habs to do something with.
            Dang I keep forgetting that. Li'l fuggers pack a whollop! And yes, a good pepper flavor. That's why I used them instead of a hunk of Hab...which I have a dozen of dried out and wondering WTH to do with THEM.

            Originally posted by moselle View Post
            Got any refried beans? Use those instead of a roux for leftovers maybe?
            Do you really not own a camera?
            I do... it's OK. It's a PITA to use and up to puter and send to PB. I can send directly from my LOUSY phone cam tho. Plus... the soup din't really look ALL that interestin'.
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              Originally posted by Big D
              I second that what Gary said :)
              Duly noted, Derek.
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                How about some shredded chicken?
                sigpic

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                • #9
                  Originally posted by Fishawn View Post
                  How about some shredded chicken?
                  It'll BE shredded upon re-heat ;{)

                  I TRIED to keep the heat to a level the wife would eat. No such luck. I keep tryin' with that woman...

                  Beans... Hmm. Still.. I think the roux, with a touch of Half-N- Half MAY do the trick...a little sweet, and heat mellowing.

                  Really is tough getting a solid pepper flavor and little heat. Especially tough when I could give a rat's ass about a lip tingle...
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #10
                    Gonna "boat motor" it? ..... I think that 1/2 and 1/2 would be nice also.... Sounds like a winner so far....
                    sigpic

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                    • #11
                      Originally posted by Fishawn View Post
                      Gonna "boat motor" it? ..... I think that 1/2 and 1/2 would be nice also.... Sounds like a winner so far....
                      Motor boat = thunder stick= hand held blender-thingie? No... just from the cooking the chunks will break down.
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                      • #12
                        So when's it gonna be done?


                        Tom

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                        • #13
                          Originally posted by Gunslinger View Post
                          So when's it gonna be done?
                          Yesterday. Looking to fix up leftovers for tomarrow...
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                          Comment


                          • #14
                            Originally posted by Richtee View Post
                            Really is tough getting a solid pepper flavor and little heat. Especially tough when I could give a rat's ass about a lip tingle...
                            This is probably too obvious to mention but remove the seeds and white membrane. And a variety of chilis. Different people have different sensitivities. I can eat seranos and habaneros but Jalapenos burn the crap outta me. Go figure. Also New Mexico aka Anehiems, huge flavor, medium heat.
                            JT

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                            • #15
                              Maybe some egg noodles for a spicy chicken noodle soup. Perfect cure for any case of the sniffles.
                              Keith

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