I want to eat there! I've never had Buff Ribs before! Sorry about screwing up the food thread , that was uh, let me think, oh I remember, my fault. BACK TO FOOD! Pay attention to me next post!

Chile Peppers!
 

First, we grow many types of hot chiles heer at this place. The uses are many and most have to do with eating. Anyone here like to eat or cook chiles? I will jump in with some uses and recipes that we've tested around here. My wife makes a super habenero based hot sauce called "Death Wish". This is made from Thai chili sauce, habeneros, garlic and honey. My wife uses 30 mature habeneros to the quart. This is not a toy.

heres the link to the ranch we use for buffalo.....the deliver free to Colorado Springs so its convienent......there may be something closer to Oregon though....

I use chlies, jalepenos, and habeneros to lace the inside of dove once a year for a big dove bbq. I place the pepper inside the dove breast, wrap the whole thing with bacon, and cook it till the bacons done......tasty!

mp

woops, forgot the link:

http://www.buffalogroves.com/

mp

I haven't had dove in years, while growing we spent each a weekend during September in eastern Oregon hunting them and had the bacon part down, but will have to try the chiles!

Cool website! They even have stock for sale! I will not suggest Team Sergeant get some for pets.

I still try and get out a couple of times a year for dove. While working out at Cp Mackall it was the only hunting season I could shoot that didnt interfere with a cycle. Now back in Colorado we take a trip opening weekend a few hours from Ft Carson that it thick with the little aces, and after one good weekend we have a bbq....

I'm primarily a waterfowler, but I love eating doves!

mp

MP,
Thanks for the link. I'm placing an order. Pork ribs get old after a while. (I'll be sending Bill Harsey "pictures" of the buffalo ribs after I BBQ them.)

TS

Its time for me to place another order as well......

I'm trying to convince a couple of the boys to go in on a 1/2 with me....if not I'll probably put a 1/4 in the freezer myself.

btw, the potatoes were excellent.......great touch w/ the spices

mp

Glad you liked the potatoes. I wish I could take the credit, but I’m not yet up to “creating� a recipe. I read a lot and then extrapolate what I can from others recipes. (and years of hits and misses, you can ask the wife!)

Got any ideas for BBQ buffalo ribs you’d like to share? (No hurry, I'm placing an order tonight for the ribs.)

TS

Aw, man. Y'all got me to looking at that website, and my fiancee creeps around and sees me looking at it and is all, 'You aren't looking to buy more damn meat, are you?'

Of course not, honey, of course not. :)

Damn student budget.

latest attempt by MC7317 after her cooking class during our recent vacation...

New Orleans Style Barbecued Shrimp
ingredients:

• 32 (16 cnt.) shrimp, headed, not shelled, butterfly slice
• 2 sticks butter
• 1/4 cup worcestershire
• 1 Tbsp chopped fresh garlic
• 2 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• salt to taste
• 1 tbsp black pepper
• 1 tsp (or to taste) cayenne pepper
  
• warm toasted french bread
• Fresh sliced mozzerella cheese

Directions:

• using shears, cut the shell of each shrimp along the top edge, leaving the shell on each shrimp
• combine the next 8 ingredients in a large saute' pan. Simmer for 5 minutes. Add shrimp and cook until done. (slightly firm/rich pink color)
• Serve immediately with hot/melted mozzerella cheese bread quartered into pieces for dipping into sauce.

Side item: Asparagus Salad with Reggiano Cream Dressing
ingredients for dressing:

• 1 1/2 cups sour cream
• 1/2 cup red wine vinegar
• 1 tbsp chopped garlic
• 1 cup grated reggiano cheese
• black pepper to taste

ingredient for salad:

• 8 slices of pancetta (***can substitute normal bacon for this)
• 40 medium stalks asparagus
• 8 green onions
• 1 juliended red roasted sweet pepper

Method:

• FOr the dressing, combine the first four ingredients in a bowl; mix well. Season with black pepper. Chill til serving time.
• Preheat oven to 350F. PLace pancetta on baking sheet and bake til crisp and brown. Drain fat. Steam or boil asparagus til tender-crisp. Steam green onions til wilted. Arrange asparagus in bunches of fives and tie each bunch with one green onion. Spoon the dressing onto serving plate. Spread the asparagus stems apart at the base and stand in the dressing. TOp with crisp pancetta and roasted sweet pepper.

The evidence... the result was TERRIFIC, BTW. :cool: I know, I know the table/plates/etc were not exactly up to TR quality photo design.. having screaming twins will cause for rapid eating and not using the nice stuff or the dining room in an attempt to decrease cleanup time. LOL

Very nice, in regards to the Asparagus Salad with Reggiano Cream Dressing recipe, how does one eat this culinary treat (as pictured)?

Graze?

TS

Ahhh yes... According to the etiquette master MC7317, it is perfectly acceptable and proper to eat asparagus spears with the hands. In my terms... use the asparagus as a chip, and the dressing as a dip, and munch til' gone. :D

Nice work, Saca! I will have to try this, although I don't see where the BBQing takes place. ;)

The asparagus presentation is very pretty. Were you just on Queer Eye?