Hoooooooooooooooooooooooooooo
odiggies Joker! I will makes those (after I walk 25 more miles--doc is still dogging me about cholesterol
I LOVE it about as hot as you can get it--and those ribs fill the bill! I love chipolte! In some ways it can be hotter than habenero. I love the smoky flavor of chipolte...but it's not for wimps. Anyone who cries on a drop of tobasco might want to think about it. I give it a big
It looks like it's just about done for the thread for this year
. Thank you to everybody who participated!
After saving the link to the original posts, it will take me at least 6 months to get a chance to try everything. Since no one wants to dive into a hot bowl of soup when it's 103F outside, maybe a "Semi-Annual Recipe Swap" might be a good idea--that way we could cover soups and holiday stuff around the end of October--get some football season chili & salsas going. We never really got into desserts, soups, or how to do a holiday throw-down. Your thoughts and ideas appreciated.
My last couple:
Beer Batter Mushrooms 1 cup all purpose flour (plus extra for dusting)
1 cup beer (any kind, but Killian's Irish Red is pretty cool to use)
22 -30 regular ("Pennsylvania") mushrooms (this is not the time for big fancy mushrooms)
4 cups vegatable oil (canola works fine--peanut is better unless you are allergic
*)
Put the flour into a bowl and make a well in the center. Pour the beer into the well and whisk until the mixture look like a fine batter. Cover, and set aside in a warm place for about an hour before using.
Heat oil to approxametly 340 F in your largest high edged frying utensil.
Dip the mushrooms, one at a time into the batter, then dust with a tad of the reserved flour and quickly lower into the oil. It's not real safe to just toss it into the oil as it tends to splatter hotter than heck oil everywhere. Work fast, but be safe. Pull the mushrooms out when they are a golden brown, about the color of peanut butter (about 3:45 seconds). Set aside on a couple of paper towels on a platter.
Serve immediately. If they are not as satanically hot as the face of the sun, you have waited too long. Have ice cold adult golden beverages handy!
You can use the exact same recipe for onion rings.
You CAN use Bisquick Beer Batter mix, but you just saved yourself a buck-fitty.
*ALWAYS ask guests in advance if they are alergic to peanut oil/products. The allergy is so strong in most folks who have it that it can be fatal.
Dipping sauce, As follows:
Aces High Horsey Sauce4 T Mayonaise (or low cal salad dressing)
3 T Horseradish
1/2 T Lemon Juice
1 pinch white sugar
1/2 T Cajun Spice (optional)
1/2 T Beer or white cooking wine (optional)
Place all ingredients in a medium bowl and whisk until smooth. (Make in advance and refridgerate at least an hour before serving).
Serve in ramekins with HOT Beer Battered Mushrooms.
Thanks again, hope we can do this again in the Fall!
Good night, and have a pleasant tomorrow.
ROX
CL
