Main chore tonight is to water and baby the container gardens. The hanging plants (petunias) are looking pretty bad, turning brown and drooping. I think it just might be the end of the season for them. But, I gave them a good drink of water and cleaned out all the dead stuff and we'll see.
Now, I'm back in the kitchen, making the glaze for my chicken. I mixed 1/3 cup of orange juice, � cup of tequila, two tablespoons of brown sugar, two tablespoons of honey, two finely chopped jalapeno chiles (with seeds) and a minced shallot and put it in a pot. I brought it to a boil until the sugar dissolved, then simmered it for 10 minutes or so (until it thickened). I set it aside to cool and started the charcoal.
I grilled it on medium heat (see last post) turning it often and constantly brushing it with the glaze. I cooked it about 15 minutes, until my thermometer read 170 degrees F. I pulled it off to rest while I made up some wild rice. And that was dinner. How did it taste? Pretty good, but I wished it was a little spicier. So, next time I think I'll use habaneros (a hotter pepper).
I watched TV until bedtime.
Be careful with the habaneros. My first time using them I made a 4 or 5 chile chili. It was deliciously inedible.
ReplyDeleteGood tip. I've never used them, just know they're out there. Thanks!
ReplyDeleteHow "hot" do you like your food? We have some tepin chiles you could try.
ReplyDeleteI checked and the tepin are sorta in-between a jalapeno and a habanero. The more I think of it, I wonder if these were, in fact, jalapenos. The peppers were in a big mess at the store when I bought them. Does anyone know if there is milder pepper that looks like a Jalapeno?
ReplyDeletePeppers can vary widely in intensity depending on growing conditions. Were they the same size and a jalapeno?
ReplyDeleteI mentioned the tepin chiles because of Joe. He can eat a whole habanero like it’s “no big deal.” With the dried tepin chiles we have, however, he usually eats them with tears streaming down his face. Hmm… maybe it has something to do with the type of heat. Tepins have a “searing heat,” while habaneroes are supposed to be more “fruity.” Well, either way, while I was looking for an answer to your jalapeno/pepper-look-a-like question, I ran across a lady that is almost a female version of you. Check it out: http://www.thepioneerwomancooks.com/the_pioneer_woman_cooks/appetizers/index.html
ReplyDeleteIf I run across any jalapeno-like peppers, I’ll let you know :)
Part of my link got cut off, so I'll just email the link to you :)
ReplyDelete"I ran across a lady that is almost a female version of you."
ReplyDeleteWow, spot on! Could be your better half, CaptainK.
Sorry, but after two failed marriages, I am convinced I don't have "better halves" just "bitter halves"
ReplyDelete