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Had some fun tonight... first I finally made the white cheese dip I mentioned in the Super Bowl thread (seen here)

It turned out all right, but I changed some amounts and probably would tweak some more if (err, when) I do it again... I used closer to 6 oz of white American cheese (7 slices in a 10 slice, 8oz pkg) and probably 2/3 cup of half and half. Chopped and seeded a decent sized jalapeno and that was it (would probably go to 1 1/2 in the future) It came out a little thicker than I expected, and the 2 tsp of cumin was probably too much. It really overpowers things, but it still tastes pretty good. Might even add a little more liquid next time to give it a runnier consistency (or try to find the actual cheese they suggest).


The real fun came after that... a full jalapeno, chopped, but seeds left around, about 4 cloves of garlic and a little more than a 1/4 cup of lemon juice... blend it up and put it in a ziploc storage bag with a 1.25 lb steak. Wish I had a grill to fire that up on, but the stovetop grill pan should do all right with it when I have it for lunch tomorrow.

I forgot to mention that I tried to make the cheese dip on superbowl sunday. I couldn't find the cheese either and tried to use Monterrey Jack. I didn't like the dip at ALL. It turned out way too salty & too much cumin for me (and I LOVE cumin, it's just too much). The Monty Jack cheese also didn't melt very smooth...it had a grainy textrure.

I ended up dumping most of mine out...no bother it wasn't expensive, but I didn't care for it at all.

TG1996 wrote:Had some fun tonight... first I finally made the white cheese dip I mentioned in the Super Bowl thread (seen here)

It turned out all right, but I changed some amounts and probably would tweak some more if (err, when) I do it again... I used closer to 6 oz of white American cheese (7 slices in a 10 slice, 8oz pkg) and probably 2/3 cup of half and half. Chopped and seeded a decent sized jalapeno and that was it (would probably go to 1 1/2 in the future) It came out a little thicker than I expected, and the 2 tsp of cumin was probably too much. It really overpowers things, but it still tastes pretty good. Might even add a little more liquid next time to give it a runnier consistency (or try to find the actual cheese they suggest).


The real fun came after that... a full jalapeno, chopped, but seeds left around, about 4 cloves of garlic and a little more than a 1/4 cup of lemon juice... blend it up and put it in a ziploc storage bag with a 1.25 lb steak. Wish I had a grill to fire that up on, but the stovetop grill pan should do all right with it when I have it for lunch tomorrow.

Jalapeno's are so passe....

I'm growing these this year. In fact, the seeds start tomorrow!!

http://en.wikipedia.org/wiki/Naga_Jolokia_pepper

Talk to me in August and then we'll see about using peppers in cooking!

hammb wrote:I forgot to mention that I tried to make the cheese dip on superbowl sunday. I couldn't find the cheese either and tried to use Monterrey Jack. I didn't like the dip at ALL. It turned out way too salty & too much cumin for me (and I LOVE cumin, it's just too much). The Monty Jack cheese also didn't melt very smooth...it had a grainy textrure.

I ended up dumping most of mine out...no bother it wasn't expensive, but I didn't care for it at all.

yeah, it's way too much cumin, maybe a little salty but not too bad there. I might even try it with a tiny bit of cumin, but not so much that you can see it in the dip.

I think it's definitely worth further experimentation.

ZiggyZoomba wrote:Jalapeno's are so passe....

I'm growing these this year. In fact, the seeds start tomorrow!!
http://en.wikipedia.org/wiki/Naga_Jolokia_pepper

Mmmm. I can see the mother of all chicken jalfreizis's sitting in front of me right now. 5 minutes on Google has sourced a couple of Naga Jolokia seed suppliers, so it looks like I might follow suit.

Its a big commitment, though. Like pets, chili plants are not just for Christmas: they need ongoing care. Last year I planted about a hundred seeds rather late in the year in pots outside. Every one sprouted, and then a slug came along one night and ate all but three of the seedlings. 2006 chili production panned out at 3 chilis for the whole year. It won't happen this year.

Zom wrote: Mmmm. I can see the mother of all chicken jalfreizis's sitting in front of me right now. 5 minutes on Google has sourced a couple of Naga Jolokia seed suppliers, so it looks like I might follow suit.

Living in GB, I bet you get some FANTASTIC Indian imports.

I, for one, am jealous.

Yeah, there was too much of something in my marinade concoction. Some bites I thought it was the lemon, others the garlic. Blah.

I don't know where I heard this line, but it is one of those little gems that cause the ladies to think you're one of those rare "deep" types at the dinner table. It goes along the lines of "jealousy is the friend you'll never have". Good one, eh?

Don't be jealous, RUIP. As long as Grant's specimens don't burn holes through the very pots they grow in, I'll spec up an Indian banquet to put those chilis to good use.

Not that long ago, "Indian" meant pretty standard fare at the local curry house after a decent night "on the town". No longer so. There really is a terrific choice of "Indian" around here. Unfortunately, they'll never do chicken wings like they do in Buffalo.