Monthly Archives: August 2011
We found this one on [the chili up north blog] on Aug.09, 2011
We’ve been roasting corn on the cobs for the last few years at Pepperfest, and you can expect to find lots of spicy corn this year as well. here is another great method for cooking corn.
From Chili up north blog…”How long you cook the sweetcorn for will depend on the size of your sweetcorn and how hot your pan is. There is a very similar recipe in the Mexican Food Made Simple book too.
- 1 Corn on the cob per person.
- Small knob of butter, per person.
- Pinch of paprika per person
- Pinch of chilli powder or chilli flakes per person.
- Pinch of lime zest per person
- Teaspoon of lime juice per person.
- Salt and pepper
- Heat your griddle pan up so it’s smoking hot, place corn on and cook until it goes golden and shiny or starts to pop, keep turning so that it’s cooked all round.
- Melt the butter in another pan and add the chilli, paprika, lime zest and lime juice and a little salt and pepper, stir well.
- Once the corn is cooked drizzle the butter over the corn and enjoy.”
Guajillo chile (chile guajillo in Spanish) is a variety of chili pepper of the species Capsicum annuum, which is widely used in the cuisine of Mexico. The guajillo chilli’s thin, deep-red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat (rating 2,500 to 5,000 on the Scoville scale). They are used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.
Chile Bravo Photo Set, a set on Flickr.
Some photos of our beautiful Peppers
We recommend North American Bison, check out Bison Bluff Farms right here in Cobden Illinois. Run by Clifton and Kim Howell, Bison Bluff Farms has over 350 Bison roaming on more than 1000 acres.
– 1 8lb Bison Prime Rib.
– 4 cloves garlic, finely sliced
– 2 cups beef stock
– 1 cup red table wine)
– 2-3 fresh organic tomatoes
– 1 fresh head of romaine lettuce
– fresh flour tortillas
Three Chile Rub:
– 3 tablespoons Darn Hot Peppers ground poblano chile
– 2 teaspoons Darn Hot Peppers ground chile de arbol
– 2 teaspoons Darn Hot Peppers ground mirasol chile
– 2 teaspoons dried oregano, Mexican preferred
– 1 teaspoons sea salt
– 1 teaspoon Darn Hot Peppers Herb Shaker
Preheat oven to 400 degrees. Thaw for 1 hour before roasting. Using a knife, poke small holes in the meat and insert the garlic into them. Coat roast with three chile rub to taste. Place in a large roasting pan, bone side down. Roast for 15 minutes. Decrease heat to 350 and roast for 1 hour for medium-rare. Remove and place on a cutting board to rest. Place roasting pan on top of stove over medium-high heat. Add the wine and beef broth cook 10 minutes, stirring and scraping up any brown bits and reduce by half. Salt to taste. Slice meat and pour on some of the reduction.
Slice prime rib in thin strips and garnish w/ tomatoes, lettuce and tortillas and serve as the perfect plate of Southern Illinois Fajitas