This is how I dipped my toes in the world of chiles after receiving Richard’s package. The three jars seemed a little less daunting than those different kinds of dried chile peppers that I had never heard of before. I had browsed a lot of chile recipes on Richard’s blog REMCooks.com for inspiration. It wasn’t needed to search or filter on the blog, because there are chiles everywhere 😉 And so I made up this dish, to get to know the heat and flavor of the first three items in the package. It turned out great, I absolutely loved it. The ancho chile rub is not very hot but does impart a lot of flavor and it pairs really well with tuna. The jalapeños en escabeche paired well with the zucchini, and the salsa with pickled chipotles was quite hot but very nice. Not bad for a first experiment. It gave me the courage to proceed with the rest. I can highly recommend Richard’s recipes for all three of the condiments (links below). Here’s what I did… Continue reading “Ancho Chile Crusted Tuna, Tomato Salsa with Pickled Chipotles, and Zucchini with Pickled Jalapeños”
Blogging has many rewards. It is a nice way of keeping track of my own recipes, it is great to receive feedback from all over the world, and it is wonderful to learn so much and get so many new ideas from other bloggers. Blogging has also turned out to be a great way to meet wonderful people. Some of the highlights so far have been Conor’s visit and a surprise invitation to dinner by Teun and Albert. And I won’t even begin to mention all the great people I’ve so far only interacted with online.
Richard McGary of REMCooks is a mutual blogging buddy of Conor and myself. After Conor’s visit, Kees knows him as ‘the pouring shot guy’. Richard always has great recipes and I’ve already prepared quite a lot of them to great success. Richard and his wife the Baby Lady are very fond of bold flavors, which is clear from the high number of recipes with chile peppers on REMCooks.com. I have no qualms in calling them chileheads, because they are proud to refer to themselves that way.
I never used to eat a lot of spicy food, but over the years I’ve grown more used to it and now I am cooking pretty spicy dishes on a regular basis. Still, I tease Richard now and then when he posts yet another chile recipe. Also because he uses all kinds of chile peppers that I am not familiar with. Richard probably thought it was time both Conor and myself would get more familiar with chile peppers, because as a gift from him we both received a box from Texas in the mail that was filled with all kinds of chile peppers! The box contained enough capsaicin to eradicate a small village 😉 Continue reading “The Chilehead Challenge”