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Lamb Chops n Breakfast

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  • #16
    Originally posted by cowgirl View Post
    Thank you Dan!



    Ah...
    Here's what I do...
    I chop 8 cups of blistered and peeled hatch chiles, (leave seeds in if you want more heat), 1 cup of chopped onions, about 6 cloves of garlic. I just run them through the food processor.
    Add 2 cups of chicken stock.
    Mexican oregano and salt to taste. Then let it simmer to reduce a bit.
    You can thicken with thermo gel for canning or if not canning you can thicken with a cornstarch or a flour slurry.
    Someone suggested thickening with a packet or part of a packet of brown gravy mix. It sounds weird but works! lol

    Hope you have great luck with it Craig. Thanks again!
    So let me get this right...
    Peppers, onions, garlic and spices...So far I love it...But....Nothing to reduce the pH...And ya water bath?
    Not doubting you at all just trying to figure a safe path to Hatch sauce...
    Craig
    sigpic

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    • #17
      Originally posted by SMOKE FREAK View Post
      So let me get this right...
      Peppers, onions, garlic and spices...So far I love it...But....Nothing to reduce the pH...And ya water bath?
      Not doubting you at all just trying to figure a safe path to Hatch sauce...
      This is for eating fresh...not canned. If canned I use a pressure canner.
      jeanie

      http://cowgirlscountry.blogspot.com/

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      • #18


        Woah, that looks delicious!

        Darren

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        • #19
          Originally posted by cowgirl View Post
          This is for eating fresh...not canned. If canned I use a pressure canner.
          Thanks Jeannie...I reckon it's time to get the big ol' pressure canner checked out...

          All the recipes I looked at called for citrus and tomatillo and that isn't the flavor I am wanting...Your method is just what I was looking for...
          Craig
          sigpic

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          • #20
            Originally posted by Spivitz View Post


            Woah, that looks delicious!
            Thank you Spivitz!

            Originally posted by SMOKE FREAK View Post
            Thanks Jeannie...I reckon it's time to get the big ol' pressure canner checked out...

            All the recipes I looked at called for citrus and tomatillo and that isn't the flavor I am wanting...Your method is just what I was looking for...
            You're sure welcome Craig! I agree with ya... not fond of adding too much to chiles to change the flavor. Sorry you have to get the pressure canner out. Good luck with it! :)
            jeanie

            http://cowgirlscountry.blogspot.com/

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            • #21
              Wow that's some outstanding looking meals, they simply look delicious.
              Last edited by TKOBBQ; 02-21-2018, 12:31 PM.

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              • #22
                I've some lamb chops in the fridgedeezer, gonna have to pull those oot one of these days...

                Not much better than grilled lamb... And those garlic butter taters...
                Nicely done, Jeanie...
                .

                Not to mention the occasional campfire

                My --->
                Paul

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                • #23
                  Originally posted by TKOBBQ View Post
                  Wow that's some outstanding looking meals, they simply look delicious.
                  Thanks so much! :)


                  Originally posted by THE ICEMAN View Post
                  I've some lamb chops in the fridgedeezer, gonna have to pull those oot one of these days...

                  Not much better than grilled lamb... And those garlic butter taters...
                  Nicely done, Jeanie...
                  Thank you! Hope you take pics for me.
                  I love lamb but don't fix it often enough. lol
                  jeanie

                  http://cowgirlscountry.blogspot.com/

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