That reminds me, tried a new hot sauce recommended by my nephew called "Gator Drool", by Cajun two-step. Made with Jalapenos, and I thought it was quite good. For those that don't make their own.

Gator Drool by Cajun 2 step

karstopography wrote: ↑Thu Oct 27, 2022 6:28 pm @worth1 what you making? I can’t begin to guess.

Grilled chicken. Split a 5.85# broiler and it is out on the BGE. Seasoned with citrus dill rub. Haricot Verts sautéed in a skillet with olive oil and the fancy ancient strain of hardneck garlic from northern New Mexico.

Peppers sausage and onions.
But where continents and cultures collide.
Eastern European Mexican, American and Southern Italian.
The sausage is one of my favorites from Texas.
The Peppers include serrano and Greek pepperoncini.
Marsala wine for de glazing.
Fennel seeds.
Black pepper.
Mexican oregano.
Spanish olive oil.
Kosher salt.
And to think, I really need to do something with all these Peppers.

Yesterday I got home with no idea what to cook.
Then I realized I had some leftover meat from the big roast I cooked on the grill last weekend.
I diced it up and it made one cup of meat.
Chopped up a whole onion and cooked it in oil.
Put in the meat and added one bottle of Shiner sea salt and lime beer.
Added.....
San Antonio chili powder two handfuls.
Cumin.
Two chopped Morita peppers.
Tomato bullion.
Hot smoked paprika.
Ancho powder.
Garlic powder.
Let it simmer for two hours covered.
Made a really dark chilie.
Crushed up some crackers and mixed the chilie in.
I ate the whole bowl.

Decided to make a ridiculously big 12 ounce hamburger patty for a hamburger later on.
Ground chuck.
Tortilla press and ring made from pipe in action.

I also have a 1 cup 50/50 blend of mayocoba beans and garbanzo beans aka chick peas cooking in a bath with a teaspoon of Knorr chicken bullion.

Using the molcajete to grind up...
Fresh garlic cloves.
Mustard seeds.
Cumin.
Kosher salt.
Added a little bean juice.
It going in the bean salad I'm making.
Many practical uses for the molcajete and I use it almost every day and it doesn't require electricity.

The bean salad.
Added some toasted sesame oil and olive oil.
Garden peppers.
My sauce I made the other day with cilantro mayonnaise and sour cream.

Onion cheese burger with sweet relish and mustard and mayonnaise.

Immature Butternut Squarsh required tending The grill beckoned... Nothing like the intoxicating waft of grilled Butternut Squarsh hanging in the warm/still/dry/late season air...not from where I'm sittin', leastways!

The Gotch

Miso Glazed Eggplant. Really, really good.

I love a good char!

Yes, looks burned, but not at all.

No matter how much I try I still can't make a small amount of red chili sauce.
This one is....
About six Guajillo chiles.
Two Ancho chilies.
Two Morita chiles.
Lime juice.
The chili water the things were hydrated in.
Cumin.
Salt.
Three cloves of roasted garlic.
Onion powder.
Nothing fancy to mask the flavor of the chilies.
Made way over a pint.

As it turns out.
I made just the right amount.
This is but one version of super deluxe TexMex enchiladas.
Covered and ready to heat when I darn well feel like it.
Meat was lightly seasoned with New Mexico chili powder.
Take note this is not a pungent hot chili sauce.
It's sweet with a pinch of heat and tang from the lime juice.

Made the Villa Cocina Chorizo sausage last night. I had it in a small burrito with a scrabbled egg mixed with the sausage once it browned in the frying pan, and a little salsa. It was good. I like it. But Tormato's recipe is faster, easier and less vinegary. I don't really understand why she puts so much vinegar, a half cup, then has you put it in a collandar to drain out the excess liquid overnight, which is mostly vinegar. Maybe the point is to get as much vinegar as it will hold incorporated? Not sure. But it seems like an extra step that might be avoided by using less vinegar to start with. I made it all in the blender and used the exact measuremnts gave to make the paste, but only used 1/2 of it because I only had 1 lb of ground pork. It actually should have been 2/3 of the mix, which would have meant more liquid to drain out. Anyway, if I made it again I would cut the vinegar. But overall I guess I like Tormato's better, Le Cordon Blu or not, lol. Still fun trying different recipes and techniques.

This is one of the reasons I don't like Mexican chorizo.
I think it began as a method of preserving the meat and became an acquired taste.

A lot of their canned enchilada sauce has vinegar in it and I don't like it either.
I don't want to taste vinegar in every bite.
I was raised in a culture that put vinegar on practically everything.
There was a container on every table.

I think you might like Tormato's. Only I think it was, 2 tsp of vinegar in a lb of ground pork. Did not taste vinegar in every bite at all to me. But, you might feel differently. Might be worth a try some time if you have some ground pork to use up.

No I won't

Sounds good Sue, something to try later as it gets colder here. Right now I am leaning more to asian styled dishes and noodles or rice. Bought some great short grain rice for that reason. A friend suggested bulgogi ( sp?), said it tasted wonderful, so going to try that soon.

Got the snickers when spell check suggested "bulldog" instead of bulgogi !!!

I also forgot to mention I don't like the cinnamon and clove that goes in it.
There's actually nothing about Mexican chorizo I like and I've had a lot of it.
Not saying I won't eat it if offered or hungry but not going out of my way for it.
I say Mexican because Spanish is totally different.
I also like Argentine chorizo.