Atomic Buffalo Turds (will be translated upon request)

Posted on 18. May 2013 by Vivi

A good chili classic that can be varied in lots of ways.

Ingredients:

Jalapeños – like green

In cremet ost, i.e.. Philadelphia, Savoury, Smoked cheese e.a.

Small, delicious sausages – i.e.. well seasoned small eco cocktail sausages

Good bacon into thin slices – like smoked and eco

maybe some. spices (kunne være noget i stil med 2 spsk muscovadosukker + 1 spk røget paprika + 1 spsk chilisalt)

maybe some. in Chilisauce eller barbecuesauce, like slightly sweet and strong

How to:

Wash Jalapeñoerne and share them along. It's a good idea to share them so that they can be 'nicely'.

Remove the seeds and frøstolen, it is most easily done with a small teaspoon.

Butter cheese with a butter knife. Fill them about half, so that to make a slight indentation along.

Pressure A small plug into each half.

Wrap a good slice of bacon. You can alternatively. fæstne bacon’en med en smagsneutral trætandstik.

If you are using spice, then came the bacon and presented it to look.

Now you can save ATB'erne covered in the fridge to be cooked. You can also freeze them for later use (without toothpick, if you use them).

When ATB'erne be cooked, you can use the oven or grill. They taste great if you have the opportunity to grill them with some smoke.

Grilles for bacon is crisp.

Serve as is or with a little chilli- or barbecue sauce.

Tips:

Instead of the spices you can brush a little chili- or barbecuesauce on bacon indene grilling.

If you use the oven, så stil den på grilltemperatur eller meget varmt 250-275 grader og stil ATB’erne midt i ovnen, not quite up under the grill body.

Using just the fillings and the possible. spices and dippingsauce as you like – there is room for antics. Can be used as a full court with some nice accessories. Good quality sausages and bacon (from animals with curl on the tail) kan smages og løfter denne lille snack/forret/ret til en sublim deltager på chilimadbordet.

Green Jalapenos tastes are not necessarily particularly strong. The longer time they have been sitting on the plant the stronger. You can also wait until they are mature, if you want a little more strength – just as you obviously can make Turds with other chilli varieties.

Balsamic pickled pearl onions with chili (will be translated upon request)

Posted on 11. May 2013 by Vivi

Small, chili crisp onions which does well in both meats and strong cheeses. Eat them leverpostejen, the sliced hot meat or sanwichen / on rye bread the food with the cold meat. Tastes also wonderful egg food.

Ingredients:

5 kg frosne, thawed pearl onions

2½ liter balsamicoeddike

chili to taste, fresh and / or dried

500 gr salt

1 kg brunt sukker – muscovado or brown sugar

15 gr knust peber

15 gr allehånde

15 gr koriander

possibly. Sodium benzoate

How to:

Onions and Balsamic be a rehash and the pot is removed from the heat. Fish onions up with a recall and benefit about half of them in scalded and possibly. sodium bezoate rinsed glass jars, so that the glasses are half full. The rest of the onions place in a large, scalded bowl.

Bland alt andet end løg og Atamon i en stor gryde og bring det langsomt til kogepunktet og lad det simre et par minutter eller 5.

Remove from the heat and add Atamon (if you use it) as directed on the bottle.

Fish spices up and spread them in the half-filled glass. Fullness glasses up with li – and pour the stock liquor in the way to edge.

Close immediately tubes and allow the bulbs be at least a month before you taste them.

Portionen her giver ca 7,2 liter (depending on how many chillies comes with – men med ca 2 dl chili, is that right)

Tips:

They also taste wonderful in a sweeter – but hearty chili sharp – edition. Try to double the amount of sugar or perhaps even planning to spend more than it. Taste your way.

year glass is emptied, taste the remaining liquid, although in a sauce. Use it also to taste a good soup with.

Tomato chutney with chili and ginger (will be translated upon request)

Posted on 20. April 2013 by Vivi

Tomato Chutney is delicious with eggs, is a sandwich, for all kinds of meat, the cheese, touched in a time pasta and as a dip for almost anything. It may, of course, seasoned to taste – and there is free choice of spice shelf. Here, one of my versions.

Ingredients:

4 kg tomater – many kinds

4 dl rødvinseddike eller balsamico (balsamic vinegar gives milder taste with less acid)

800 gr brunt sukker – muscovado or brown sugar

2,5 kg løg – like red onion, but use what you think

ca 400 gr ingefær

chili to taste, fresh or dried

2 hele hvidløg

4 topspsk sennepskorn, yellow, brown or black aftertaste

4 toptsk stødt allehånde

op til ca 160 gr salt (you have to taste their way)

maybe some. Sodium benzoate

How to:

The tomatoes are washed and cut into cubes. Remove the hard piece of the stem along the way.

Put the tomatoes in a large pot with vinegar. Now you can well turn the pan over low to medium heat, so the mass can begin to warm up, while you prepare the rest of the ingredients and add them.

Add the brown sugar, sennepskorn og 50 gr salt.

If you use whole allspice, then paint it in spice mill. Put all hand in the pot.

If you are using fresh chillies, so finthak the. I'm using the chillies and remove only the stem within the finely chopped. Come chili in the pot.

Ginger peeled and cut into small pieces. Finely chop the mini chopper or knife on cutting board. Getting it into the pan.

Peel and finthak bulbs – and also came to the pan.

The onions are peeled and cut into cubes the size you prefer – not too small, then it becomes something moss instead of chutney. Put them in the pan to rest.

Now screwed that up the heat and mass Boil. Boiling without the lid to have a consistency like jams. How long it takes, depends on how big a portion you're doing – and by how much heat you boil it. I boil it over medium to high heat – og der tager det ca 30-40 minutter for en lille portion og et par timer for en stor som denne. Stir occasionally to the pan along the way, so it does not burn. It is especially important for some time, If the mass is to thicken.

When chutney'en is nearing completion, season to taste. Is there more salt, sugar, chili and vinegar? It is a good idea to taste at this time, then taste the concentrated as the mass is boiled into. If you get more vinegar, may have to be cooked in a little longer. Tomato The flavor and intensity varies – and you may have cooked the chutney more or internal in. It is therefore vigtit you taste carefully to the particular salt.

When you are satisfied, take the saucepan off the heat and add Atamon, if you use it.

Filled in a clean, scalded and optionally. sodium bezoate rinsed glass jars, which immediately closes well and turned a walk upside down and back again.

Tips:

How far you use balsamic vinegar or plain red wine vinegar, of course, depends on your taste, but perhaps also on how tangy tomatoes are already. I usually start with balsamic – and then adds any. a little vinegar with more acid when I taste to.

I use both fresh and dried chili. A good dried, crushed ancho or pul biber – or similar 'dark’ chilismag complements the fresh chili gre. Little smoked chili do no damage – You can sagten use a canned chipotle in adobosauce (hang it nicely) or dried, smoked chili.

The amount of ginger may seem extreme, but in the finished relish the taste is subtle and warm.

Smurt på groft brød som derefter er dækket med tykke skiver frisk tomat og gedeost og bagt i en 225 grader varm ovn til osten er gylden. Sprinkle with basil and a little sea salt.

Beef Jerky (will be translated upon request) – dried meat

Posted on 6. April 2013 by Vivi

All fresh meat can be used for Beef Jerky. Most often used, however, beef and like a good cut. The main thing is that the meat is trimmed well the fat and tendons, especially if it has to last long – it should not!, cutting can easily be mottled.

A super delicious snack – which is interesting because. seasoning.

More marinade recipes come to continuously – and some versions smoked. Use like smoked chili in mixtures.

Ingredients:

as. 400 – 600 gr kød skåret i tynde, narrow slices across the meat fibers. Cut any. skiver som derefter deles 2-3 gange på den rigtige led (again to the edge of the fibers).

1 af marinaderne nedenfor – or invent your own

How to:

Mix the marinade and place kødstrimlerne in. Let them marinate overnight in the refrigerator.

Take the meat out of the arinaden and let it drip on paper towel or a clean tea towel.

Dry the meat on low heat until it is completely dry, but still pliable.

The drying may be carried out in a dehydrator, in the oven or on the grill by indirect heat. Prøv at holde temperaturen på 50-60 grader. The grill can køden while smoked if desired. Of course you can also use a dedicated smoker – as a part or the entire process.

I will just meat once or more on the way.

Store in airtight container – refrigerated if possible – but Beef Jerky is also suitable for items. to take on a multi-day trip without a refrigerator. Will keep for months if it has dried enough and made of meat without too much fat.

Nydes som snacks eller lille mellemmåltid.

Marinade nummer 1

1 dl Veri Teriaki

1½ tsk røget chilisalt

2 tsk Pul Biber (Childe chiliflager)

1 tsk sellerifrø

½ tsk Liquid Smoke Hickory

Marinade nummer 2

2 spsk Mushroom Flavoured Soya Sauce

2 spsk Worcestershire sauce

1½ tsk røgsalt

1 tsp chili powder

½ tsk Mesquite Liquid Smoke

Marinade nummer 3

1 dl Reggae Reggae sauce

2 tsk røget chilisalt

1 spsk muscovado sukker

Marinade nummer 4

3 spsk Tamari

3 spsk chiliketchup

1 spsk sød og stærk chilisauce

2 tsk røgsalt

Marinade nummer 5

3 spsk Worcestershire sauce

3 spsk sød mørk soya

2 tsk røget papkrika

2 tsk løgpulver

2 tsk røgsalt

Marinade nummer 6

4 spsk Mushroom Flavoured Soya

2 spsk æblecidereddike

3 tsk muscovado sukker

2 tsk hvidløgspulver

1 tsk røgsalt

Chili sauce

Posted on 30. March 2013 by Vivi

Not correctly translated yet - A basic chili sauce, where chili flavor is supported by tomato and red pepper. The strength is up to you. The advantage of using tomato, pepper and mild and strong chili together is, that there is plenty of reason flavor in the sauce. If you then want a sharp kick comes the creeping upstairs / after. It works really well.

Ingredients:

Chili fruit aftertaste – f.eks op til 3 kg blandede milde og lidt (obtain individual) strong. Used exclusively quite hot, start such. med ca 150 gram og smag til om der skal mere i.

3 kg rød peber

1½ kg løg

6 dl olivenolie (or other oil)

ca 2 kg flåede eller hakkede tomater

ca 450 gr hvidløg

12 dl eddike, like apple vinegar

12 dl rødvin ELLER 3 dl (apple)eddike mere + 9 dl vand

500 gr salt

1200 gr sukker

Sodium benzoate

How to:

Wash chilies and cut the stem of the. Clean them if you want the grains in the finished sauce (I cleanse them). Skær dem i et par stykker hver.

Wash and peel the peppers and cut them into chunks.

Peel the onions and chop them any. coarse or use fed'ene all.

Peel the onions and cut them in half coarse pieces – twice as large as to blood li. Varm 2 dl af olien op i en stor gryde og steg løgene ved medium varme. Do not take a noticeable color, just be soft and sweet.

When the onions are soft, met the rest of the ingredients – except Sodium benzoat – into the pot and it all brought slowly to simmer. Leave to simmer for half an hour then blended with a hand blender – or to cool until it has a temperature as your normal blender can withstand – then blended and poured back into the pot.

Varm massen op og kog den 10 minutters tid. Season to taste along the way, should be more chili, salt, sugar or vinegar? – it is now. If you get more fresh chili, it should be finely chopped good first, og når chilien er kommet i skal saucen lige koge et par minutter inden du smager på den igen.

When you are satisfied with the taste and the mass has boiled, take the pot off the heat and Atamon added as directed on the bottle.

Heel immediately chili sauce on pure, scalded and optionally. Atamonskyllede bottles which immediately closes well and turned a walk upside down and back again.

Note:

There will be approximately. 10 liter af den store portion her – but as you can see, it is easy to divide into smaller portions.

The amount of chili fruits are of course all depends on what you use and how strong you want the sauce. De 3 kg som er maks. I have used, valid if it is mild to moderate strength as the ones I've shown in the pictures below. If you use stronger chili, it might be a good idea to start with a great deal less, and so have several ready to quickly chop and add underway. You can of course add extra red pepper in places for some of chillies.

My Firebreather is made according to the above recipe – medium versionen er tilsat 8 ‘små’ red Morouga – the hottest a good mix of strong chinenser.

Chili con carne (will be translated upon request)

Posted on 23. March 2013 by Vivi

My take on a classic that course can be made in many variations. It takes the little time and it tastes best of days after it is made. They are grateful to freeze and lends itself well to many guests, if it is to be easily. Therefore, it may be a good idea to make a big deal when you're at it. If guests have not cleared the pan, so it may well be frozen in suitable portions.

Ingredients:

4 – 4½ kg okseklump

1200 – 1600 gr løg

ca 4 dl olivenolie

ca 1½ liter oksebouillon – mixed target

4 porter eller stout á 33 cl (can also be the ship's beer)

8 – 10 dl hakkede tomater/tomatpassata/flåede tomater

4 dl god, strong balsamic

4 hvidløg

1 – 4 ds chipotle – i.e.. á 200 gr (can undlades)

Chillies to taste, like mixed. Dried can also be used.

8 topspsk røget paprike (ca 80 gr)

8 små kanelstænger eller tilsvarende mængde store

4 hele stjerneanis

ca 20 laurbærblade – like fresh

8 topspsk oregano (ca 8 – 10 gr)

4 topspsk hel spidskommen (ca 30 gr)

140 gr muscovado sukker (or brown sugar)

140 gr salt

1 kg tørrede kidneybønner (or other beans aftertaste)

A few cups of strong coffee – eller 5-6 tsk pulverkaffe

maybe some. a few cans tomato.

6-8 store røde peberfrugter

ca 600 gr friske eller frosne, thawed corn kernels

300 gr god mørk chokolade – gerne 70-80% kakaoindhold

How to:

Sæt kidneybønnerne i blød i rigeligt koldt vand 12 – 24 timer før du skal lave Chili con carne. De kan udblødes fra 0 – 24 timer – see more here: Do beans soaked?

Cut lump in the dining friendly cubes and brown them in batches in a little oil. I usually brown in a frying pan and then pour the ingredients into the cauldron along the way.

Kom bouillon, beer, tomato and balsamic vinegar to the pan to the meat and turn the pan over very low heat. It will quietly bring to the boil while you prepare and get the next ingredients in.

Peel the onions and cut them into cubes. Brown them in a little oil to the pan – as for onions – they must be light brown.

While you care for them and regularly turns around in them, you can tinker garlic and chop them on the cutting board. In the pot with them.

Hak chipotle and fresh chili. Mild chili in larger pieces, chilli finely. Getting it in.

Add the smoked paprika, cinnamon sticks, star anise, bay leaves, oregano, cumin, muscovado og salt.

Also add the browned onions when they are finished.

Bring the pot quietly to a boil if it is not even. Cover and let it simmer quietly – i ca 90 minutter.

Fish stjerneanis'erne up and came beans. Bring back quietly to a boil and let simmer without låg i 30 – 60 minutter til bønnerne er færdige, if they are soaked first. If they are not macerated, to the boiling longer and it may be advantageous either to boil them some of the time with the lid on, or to be very awake about adding more liquid. Turn regularly around in the pan. The beans must be fully cooked and soft all the way through. Underdone beans are toxic. When they are tender and soft all the way through, is the finished. If there is no liquid on the way, Add the coffee. If you chew a bean that has not received enough when you taste for it, så spyt den ud.

If you're not used coffee to dilute with during cooking, kan du nu tilsætte pulverkaffen. Smag til om retten mangler salt, sugar, chili and other spices. If you think chili con carne'n be tyknes, you can add a few cans tomato.

Cut the peppers into small, eat-friendly cubes and put them in with the corn. Bring back quietly to the boil – simrer 2-3 minutter og gryden tages af varmen. Rør chokoladen i. Season to taste one last time.

Now Chili con carne'n served or soak for later in the day or in the fridge for the next day (the next days – it just gets better).

Heats quietly before serving and served with optional accessories – i.e.. Creme fraiche young nachochips (like touched with a little lime peel) and / or a soft salsa, guacamole, ris, salad, good bread etc.

Tips:

Of course you can easily use other beans than kidney beans – many kinds. I really like most kinds of beans, but is enthusiastic about the kidney beans in this dish. Use what you like and follow udblødningtiden (If you are using maceration) and kogetiden the package.

Når chili con carne skal genopvarmes, it can easily be done in the oven. Then you are free to run and stir gently into the pan – and can use the time for something else. YLD Chili con carne'n to fad et ildfast, tires first with greaseproof paper and then aluminum foil as Krammes to the edge – or use an ovenproof dish with a lid if you have such a. Staniol blivet almost always etched chilli, derfor bagepapiret først. Sæt det tildækkede fad i kold ovn og varm ovnen op til 150. How long it takes to heat through food, depends on how big the dish is and how much there is in – men ca 45 minutter synes jeg passer til et par portioner.

Court will not damage that met a few pieces of smoked bacon cooking from start – fished up before serving.

Smoked home chillies are not bad.

Undlader you chipotlen, use a few tablespoons extra of the smoked paprika.

Make this a day before you need it, especially the first time. It takes some time to make.

You can make it without oil. So you broil not meat and onions before placing in the pan.

Coded can also get in that whole piece or larger lumps. So extended cooking time for meat is tender – ca 4 timer for en hel klump på 4 – 4½ kilo, shorter for smaller pieces.

Orange and raspberry jam with chili (will be translated upon request)

Posted on 16. March 2013 by Vivi

Filurmarmeladen here with flavors of orange, hindbær og chili, is almost concentrated summer on glass. Citron and the use of shell gives it a little edge – but it's still a fine, sweet jam. Chili force determines one might even.

Ingredients:

2 kg appelsin, usprøjtet

6-700 gr citron, usprøjtet

8-900 gr hindbær

4 kg sukker

Chillies to taste – i.e.. 5-6 Habanero

Sodium benzoate

How to:

Wash citrus and chilli.

Cut the flower of citrus fruits and stem of the chillies.

Cut the citrus fruit into smaller pieces, remove seeds and chop them in the food processor.

Hak also chili and raspberries.

Getting everything except Atamon in a large saucepan and bring it slowly to the boil. Add a little water, if it is too thick. Let the mass simmer for half an hour. Season to taste along the way and add any. mere chili.

Remove from the heat and add Atamon as directed on the bottle.

Fullness immediately marmalade on cleaned, scalded and optionally. sodium bezoate rinsed glass jars. Close immediately and turn the glasses for a walk on the head and back straight away when you close them.

Portionen giver ca 5,5 liter marmelade

American pancakes with coconut milk and bananas (will be translated upon request)

Posted on 9. March 2013 by Vivi

A hit on weekend breakfast table and a good way to use marmalade and chili on.

Ingredients:

1 ds kokosmælk – 400 ml

2 bananer

225 gr hvedemel

1 spsk sukker

½ tsp salt

2 tsk bagepulver

evt LIDT vanillapulver

butter or coconut oil for baking

How to:

Whisk coconut milk and flour together. Cutting bananas into small pieces, bare 4-5 stykker – håndmixeren can rest – and put them in with the rest of the ingredients. The bananas must be like to be in small pieces – not necessarily gone completely to mush.

Beat the ingredients well. The consistency should be thick pancake batter. Still fine liquid, but very thick. Juster evt. with a little milk or flour if necessary. There are differences in how liquid the various coconut milk is.

Bake in a small pan in a little butter or coconut oil. Using a small heavy-based frying pan and put fine 'droppings’ the center of the – but you are the happy owner of a blinispande is also excellent although they are a little small. The pancakes should now not be too large in circumference at regular brow nor – 10-12 cm er passende.

Hold pandekagerne lune i oven på 50 grader imens du bager resten færdige.

Serve with chili orange marmalade – or whatever you like.

Tips:

You can get almost anything in these pancakes – try to taste them with things like currants, fresh berries – blueberries are a classic, cardamom, chili, grated orange- or lemon peel. chopped pistachios, fresh chopped chilli etc.

Upstairs and between the layers there are also many opportunities. Try items. with blueberry syrup, the classic ahornsirup, All chili mare barns are a hit, like fresh fruit and berries, chocolate sauce, bacon, fried eggs etc. Combine like some of the favorites.

Chiliquorice grapefruit (will be translated upon request)

Posted on 2. March 2013 by Vivi

Grapefruit Marmalade with chili, anise and a little Pernod. A bittersweet and spicy feast for the taste buds end.

Ingredients:

4 grapefrugt, usprøjtede

ca 1200 sukker (road grapefruit are and use the same amount of sugar)

6 tsk anisfrø, med top

Minced fresh chilli aftertaste – possibly. mixed colors

2 tsk Pul Biber (Optional)

8 spsk Pernod

Sodium benzoate (unless you preserve al)

How to:

Wash grapefruit are good.

Cutting the peel of the fruit all, both the yellow and the white peel at once. Cutting the peel in the smaller pieces of.

Come peel in food processor, like at some laps, and processes them to fragments. Often you have to stop when most are driven to smithereens and then just throw the larger pieces to the knives. Getting the crushed peel in the pan.

Grape fruit is cut into smaller pieces and remove seeds along the way. Move the pieces to a smooth paste in the food processor – it foams slightly and looks like grape soup with small pieces of. Come mass in the pan.

Cleaning and finthak chili holders. In the pot with them together with sugar and aniseed. Add perhaps. little Pul Biber.

Boil the mixture through a medium heat and let it boil for it consists jam test (slightly smeared on a cold plate, if it hardens after a short time the jam is finished). It takes approximately. 45 – 60 minutter. Underway, while the jam boils, you can fish possibly. forgot kernels with a teaspoon. Taste also jam along the way and add any. more sugar, anise or chili if you like.

Remove from the heat and stir in Pernod and then Atamon as directed on the bottle.

Hæld immediately marmalade in cleaned, scalded and optionally. Atamonskyllede glass which immediately closed and turned a walk upside down and back again.

Tips:

If you want your jam quite as bitter, try to leave out the white part of the peel for all or half of the fruits. To do this most easily by first peeling the yellow peel with a potato peeler or thin peel and then cut the white with a sharp knife. The yellow peel, you can then either cut into fine strips with a knife or chop in food processor. Throw away the white peel off and use only the yellow in the jam.

Za'atar with chili (will be translated upon request)

Posted on 23. February 2013 by Vivi

Delicious versatile spice blend with lots of flavors. Good to mix different dipping freshly baked bread, as previously dipped in good olive oil, which drys on Salater, in meat dishes and as a spice in minced meat, i grøntsags-retter, som drys på grillede grøntsager efter de har været på grillen, kikærteretter, on fish and flat madbrød – previously brushed with a little oil – before baking. I have almost always a mixture of glass standing on the shelf or in the fridge ready to use.

Ingredients:

Made with dry spices, but in season, thyme and oregano successfully replaced by fresh.

4 spsk sesamfrø

4 spsk spidskommenfrø

4 spsk timian

4 spsk oregano

4 spsk sumak

1 spsk chilipulver (strength aftertaste)

1 spsk salt

How to:

Sesame seeds are roasted on a dry frying pan over a medium heat until golden and fragrant. Stir constantly in them.

Cumin grating hereinafter in the same way. They need not roasted just long – Therefore, each of which.

Blend everything together and store in airtight container. Refrigerated if there is fresh herbs in.

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Vivis chili

chili – cultivation and food

Author Archives: Vivi

Atomic Buffalo Turds (will be translated upon request)

Balsamic pickled pearl onions with chili (will be translated upon request)

Tomato chutney with chili and ginger (will be translated upon request)

Beef Jerky (will be translated upon request) – dried meat

Chili sauce

Chili con carne (will be translated upon request)

Orange and raspberry jam with chili (will be translated upon request)

American pancakes with coconut milk and bananas (will be translated upon request)

Chiliquorice grapefruit (will be translated upon request)

Za'atar with chili (will be translated upon request)