Re: [CH] Jerk Pork Recipe.......and Dave's Salsa
Tom F. Bryant (tfbxgp@neto.com)
Tue, 29 Dec 1998 09:40:27 -0600
Andy & Tina, Chet's recipes should get you started and I don't have anything
to add. Just wanted to welcome you to the trials and tribulations of growing
chiles. But about your being a "Rookie C-H", I doubt it. If you can eat
"Dave's Insanity Sauce" you must be very experienced, and a better man than
me. Coupla years ago Wifey cooked up a wonderful Mexican supper for me. For
the entire (large) plate, I added 3 pencil-eraser sized blops of DIS. It was
so hot I couldn't get my breath.......incredible pain! After an attempt to
scrape it off, wound up (sadly) tossing the whole thing in the recycle bin,
and had Campbell's soup for supper. If you're about to start germinating
seeds already, you must be as impatient as I am. I have Fresno's 8 in. tall
in my small greenhouse. I'm using gro-lites, but I keep the temp down to 70
to slow them down. From experience (ignored again this year), I know they'll
be tall and lanky, touching the ceiling, and fruitless, long before time to
harden off and transplant. They'll need pruning, probably twice, while in
the greenhouse. You'll find the tabascos useful in a number of applications.
Example (if you enjoy "spirits"): Slit the fresh chiles, and put 3-4 of them
in liter bottles of GOOD sour mash bourbon, or GOOD tequila. I like "Dickel
12" whiskey, and "Hussong's" tequila. ("Chinaco" tequila when I can afford
it). Strain and remove the chiles in 48-72 hours. Also make "hot sauce" for
your greens and salads. Happy growing.
Tom
-----Original Message-----
From: Andy and Tina Laiho <laiho@bytethis.com>
To: Chile-Heads <chile-heads@globalgarden.com>
Date: Monday, December 28, 1998 8:57 PM
Subject: [CH] Jerk Pork Recipe.......and Dave's Salsa
Well, I suppose It's about time for my first post, so here goes...
First off let me say that I am enjoying the list very much, and especially
enjoy the recipes. My wife and I are thinking about making the highly
touted "Doug's wife-wooing pork tenderloin" for company tomorrow night. I'll
let you know the results.
On a related note, I am looking for some info about making a good jerk
pork/chicken. Any ideas? I've had it a couple of times, but have no clue
how to make, so any advice would be great!
Also, I recently polished off a jar of Dave's Insanity Salsa, and would
highly recommend it, especially good with some lime flavored chips!
We just started our pepper garden for next years planting, some orange
Habaneros, Jalapeņo's, Anchos, and Tabascos.
Guess that's it for now
Rookie from Michigan