Bachelor Recipes

Wrong...but points for making me laugh.

 

"American Bell Peppers?"

 

Capsicum...

 

That appears to be a medical term. Bell peppers sounds more appetizing. Green bell peppers are party of the Cajun Trinity of spices (ernions, celery and green bell peppers). In addition to green bell peppers, we have yellow and red ones as well.

 

I often get orange bell peppers, too. Usually the reds are sweeter, but the orange is a close second.

 

I’m getting hongry now.

 

Even Pepper spray is called capsicum spray...

 

Looks like the "alleged perpetrator" is getting well "seasoned" there.

So, where y'all are referring to what we call "green bell peppers" do y'all call them "green capsicums?"

 

Pretty much just capsicums...doesn’t matter the colour...the hot peppers are just called chillies...

 

pepperoni and cheese.
civilian meal ready to eat.
gluten free too.

Pep 'N Cheds Archives - McSweeney's

 

what if they made less, less lethal wasabi paint balls.
makes you cry, but you get over it in a minute.

 

I made this last night. It was pretty easy to make and was ummmmmmmm goooooooood too.I modified it a bit, adding ground meat, rice and a can of white hominy. I looked at numerous recipes and every one was slightly different, so I went with this version modified.



Chili Verde

Ingredients
4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Extra virgin olive oil
2 yellow onions, chopped
3 garlic cloves, pushed through garlic press
1/3 bottle Posole Seasoning (add more as desired - we like 1/2 bottle but may be too salty for some)
2 Jars Pure Green Chile
2 1/2 Cups chicken broth
4 large cubed potatoes (optional)

Directions
In a large skillet, add olive oil and cubed pork. Then coat the meat with Posole Seasoning mixing it in well. Turn heat on medium/medium-high and brown the pork on all sides. Once all browned, set meat aside.

Add in 2 chopped yellow onions to skillet with olive oil and cook until translucent. Then add in pressed garlic and cook an extra 30 seconds.

Transfer onions, garlic, and meat to a cooking pot and add 2 1/2 cups of Chicken Broth and 2 jars of Fresh Chile Co. Pure Green Chile. (Tip! You can use a bit of broth to help deglaze the fond from the pan that had the meat and onions earlier to include all those flavors in your Chile Verde!)

Bring to a boil and then simmer for 2 to 3 hours.

Can eat with tortillas, over rice or with cubed grilled potatoes. Can also add potatoes in with the meat and posole seasoning and cook them as part of the mixture OR you can add already roasted diced potatoes into the mixture in the last 15-20minutes so they don't get mushy. Another option is to add in less chicken stock and a little less posole seasoning, making it more of a thick and chunky seasoned meat mixture that can be made into burritos.

Tastes delicious with sour cream, shredded cheese, radishes, cilantro, etc.

 

Chicken, garbanzo beans and green tomatillo salsa stew

I cooked up a pot of this up the other night and it was good. Real easy too.

What’s needed:

I used a 6qt ceramic coated cast iron pot, but whatever your partial to is fine.
A big wooden spoon for stirring
a whole rotisserie chicken
2 cans of drained garbanzo beans
One 32oz jar of green tomatillo salsa
3 maybe 4 cans of chicken broth

Half a cup of rice (I use parboiled)
A small can of Spicy V8 juice (a small can of tomato sauce can be submitted if you don’t care for the extra kick)
EVOO (extra virgin olive oil)
A cup of spice mix, AKA the Cajun Trinity (chopped celery, ernions (onions) and green bell pepper)
Garlic (optional) one or two cloves, pressed then chopped or a heaping spoonful of minced added in with the Cajun Trinity
Sour cream to add to the bowl not to the pot, a dollop or so if desired
Seasonings to taste

extras:
Freshly chopped parsley and green ernions (onions) is always a nice touch. I calls them “sprinkles.”



How to:

Put a healthy coating of oil in the pot and get it hot

Add the spice mix and then stir until it’s translucent
pour in 2 cans of chicken broth and get it rolliin

drop in the bay leaf

pour in the rice and stir frequently so it won’t stick to the bottom of the pot

keep stirring so the rice doesn’t stick to the bottom of the pot and burn

add seasonings

once the rice is cooked, add both cans of drained garbanzo beans, stir in and stir occasionally

let this simmer for about 15 minutes or so then add the deboned chicken. Make sure it is cut into spoonful sizes. I cut up the skin and added it too, but that’s up to you.

now it’s time to slowly pour in the green tomatillo salsa, pour a little, stir, repeat until it’s all in there

now add the Spicy V8 juice or tomato juice. Stir in of course.

keep stirring, always stir, not constantly but frequently enough to keep the goods from sticking to the bottom of the pot

Continue stirring and let it simmer another 15 minutes or so longer. Keep in mind that while you are doing all this stirring you can still drink beer with the other hand. It makes the process that much more enjoyable.

If you have another can of chicken broth, eyeball the pot and see if it’s needed to the mix. That rice will soak up some broth as it cooks. Also it depends on whether you prefer a good thick and hearty stew or a little thinner soupy consistency to the dish. I go for the thick and hearty stew thing, but that’s me.

Should be about time to eat now. Ladle some out into your favorite bowl, add the sprinkles and a dollop of sour cream and dig in.

As another option it would be nice to have a few tortillas on hand for sopping with. Corn or flour, your choice. I went with the flour tortillas. Actually I forgot them in the fridge and didn’t put them out. Dang


This dish pairs well with beer.

 

My friends and I tended to cook what we referred to as a 'mince thing'

Basically chop an onion, fry it until golden, add mince (any meat, doesn't matter). Once the mince is brown, throw in a stock cube, a tin of chopped tomatoes and any other veg you want / have lying around (herbs and seasoning to taste), and cook until the sauce is reduced to your preferred consistency. Eat with whatever starch you happen to have (my preferred option is Backed Potatoes, but any potato, pasta, rice, even cous cous will work.)