CZECHOSLOVAKIAN BLACK

This plant is one of the reasons I love to grow peppers. It is a beautiful plant. The leaves are purple and green. The flowers are a purple and white. The peppers start out purple and morph to black ultimately ending in a red color. It looks good throughout its growing cycle. I am going to make some coffee and have my morning pepper taste.

The Czechoslovakian Black is a little weak in the taste department. I did not really detect much sweetness. There is no heat at all. It has a nice crunchy pepper texture. This is the only positive attribute I could find in the taste department. This pepper is basically an Ornamental plant. It is a welcome addition to my pepper patch.

Pepper Plant Photo by Dr. Biggles

THE MEATMAN

Every blog should have a theme song. After considerable thought and contemplation We have come to a conclusion. Mad Meat Genius has adopted "The Meat Man" by Lee 'Shot' Williams. Click the highlighted "The Meat Man" to give a listen.

The Bhut Jolokia's are starting to get a little color. I am getting a little scared.

AMMAZZO PEPPERS

On the chopping block today is a pepper from Italy. Ammazzo translates as "nosegay'. A nosegay is a small bunch of flowers. This is a real eye catcher of a plant. It is considered a small cherry pepper. They look like little tiny red marbles. The peppers grow in small clusters. Let's cut to the chase. How does it taste.?

I will brave these peppers naked. No, not me, the peppers will be tasted alone. Here goes. The first taste is a sweet flavor. It is like a sweetened bell pepper taste. The heat is starting to kick in. It is a medium heat. It is very tolerable. It does not really go with my morning coffee. It will go great in tonight's black bean and corn salsa.

BENHI HIGHLANDS

It is time to move on. We have more peppers to harvest. Today is the Benhi Highlands pepper from Bolivia. We made a salsa with these beauties. They were not super hot. They were a little hotter than a Serrano. They had a very fruity taste like a Habanero, but with out the heat. They are a pale to bright yellow color. When you cut in to them they have white seeds. The smell has faint familiar habanero smell. They are a cousin from the Habanero (chinese) family. We liked these a lot. Sometimes you want the Habanero taste without the burn. These peppers suit this purpose.

Ripe Ammazzo Peppers

Pepper Guardian

There will be more pepper reviews to follow. I am looking forward to the Bhut Jolokia. It is five times hotter than the Habanero. We shall see. I am sending out an invite for all takers. Please join me in this monumental tasting event. I need somebody to hold my hand on the way to emergency.

SECOND PLACE

We gave it our best shot. The tri-tip was smokin. The beans were gassin. The chile was on fire. We did not get the brass ring. We did get second place and a check for 200 dollars. We had high hopes and lofty expectations. We left with our heads held high. We lost to a higher authority. It was the local Catholic Church who had the victorious brew. Good times were had by all. There was a great car show The weather was smoking hot. We will return next year to reclaim our crown!

LIMEY

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Ms. Goofy wanted some limes for her Margaritas. She went to our local Lime Tree store 3 years ago. It was planted and we kept our fingers crossed. We now have limes up the Kazoo. 'We are going to bring some limes to the "Rodeo Chili Cook Off" to make some Margarita's. If you come down and participate We will definitely shares our limes.

CHICKEN CACCIATORE

Chicken cacciatore is a great way to use some of the produce that is bursting with ripeness in the backyard. What is cacciatore? It is a Italian term for hunter. Some how this has morphed into a term referring to food prepared 'hunter style'. Hunter style is usually a stew with tomatoes, vegetables, wine and some type of meat. I have some colorful bell peppers, juicy ripe tomatoes and a handful of herbs. They are thrown into a pot with some browned chicken and a little wine. A little cooking time and, Bamm!, one delicious comfort food masterpiece is created. I like to serve it over a bed of rice. Let's start with the chicken.

Take one medium size chicken and cut into 8 pieces. Dredge this chicken in 1 cup of flour spiked with some salt and pepper and a little rub. Fire up a large frying pan on the stove. When the pan gets spanking hot add 1/2 of oil. Fry your flour and spice coated chicken in the oil when it gets hot. Cook for 3-4 minutes on each side. You are trying to add a little color to the chicken. Remove and reserve.

Sauce

1. 4 peeled, chopped tomatoes
2. 1/2 pound mushrooms chopped
3. 1 cup white wine
4. 2 or 3 bell peppers chopped (Red, Green, Purple)
5. 1 small onion chopped
6. 4 cloves garlic chopped
7. salt & pepper
8. 4 tablespoons fresh chopped Herbs
9. 2 slices of home made bacon chopped
10. 2 carrots chopped

Use the same skillet that you browned the chicken. Pour out all but 1 tablespoons of oil. Fry bacon for 2 minutes Add onion and garlic and saute for 4 minutes. Add your bell peppers and mushrooms saute for 3 more minutes. Add wine and tomatoes. Bring to simmer. Add salt & pepper. Now is the time to add your reserved chicken. Stir and coat chicken with sauce well. Cover pan and let simmer for 20 minutes. After 20 minutes add your herbs and let rest for 10 minutes. Serve over rice or pasta.

Yesterday I took First Place at the Pragmatic Chef's "Frugal Food Fight". Unfortunately I was the only contestant. Tomorrow is the Rodeo Chili Cook Off. We will be there defending our First Place title from last year. I hope to see some of you!