Food

[Quint]

It looks good, Don. I haven't tried anchovies in water just the ones in oil.

[Don]

I think the ones in oil would be better, more flavorful. I didn't have the recipe with me when I happened to see the anchovies on a grocery shelf and just got them spur of the moment with the intent to make the dish. Only after I started preparation did I see that it used anchovies in oil.

[Quint]

Don, would you make it again? I only share recipes that I have made numerous times. Did others try it too?
I cook down my peppers in the oil until they are quite soft and break down a bit. I'm not shy on the grated cheese either.
I plan on making some soon.

[Don]

I might make it again, but it will probably be a while from now. It was very good, but I only made it because DW was having a birthday dinner with some friends of hers and I was on my own. So, I was the only one who ate any. I also cooked the peppers until they were soft. If I do make it again, I am going to make sure that I get anchovies in oil, not water.

[Quint]

My first Mariana's Peace heirloom tomato was especially delicious. This caprese salad did it justice.

[Quint]

Another good dinner with company featuring some of my Italian sausages with onions and peppers plus a fresh caprese salad with garden heirloom tomatoes.

[Adamphotoman]

Steve,  Lots of fresh ingredients. That's the way I like it.

Simple my 5 S Sprinkle on wings.

   

[Quint]

Great looking batch of wings, Grant. Always a favorite.

Here's a wing recipe that I've been doing for many years.

Chili Lime Chicken Wings

* 5 Pounds wings
* 1 cup unsweetened lime juice
* 1 7 oz. can of green chilis
* 2 Tablespoons garlic powder
* 2 1/2 Tablespoons paprika
* 1 Tablespoon sugar
* 1 teaspoon Salt
* 1 Tablespoon lemon-pepper
* 1 Tablespoon Soy sauce
* 1/4 cup vegetable or olive oil
* cayenne pepper to taste ( 1 tsp)

Puree the chilis and all other ingredients in a blender. Marinate for 2-8 hours or overnight.

Grill wings, basting as needed with saved marinade. I grill low & slow so as not to burn or dry out the wings.
Tips:
-I use the entire wings but use a sharp knife to cut into the large and small joints so the wing is more straight out yet still in one piece. Less pieces to handle!
-After blending all ingredients, pour about 1/2 of the mixture over the wings and cover all exposed meat with mix. Cover and hold in refrigerator until grill time.
-Retain the remaining mix into squeeze bottle so you can drip more marinade on the cooking wings without contaminating the remaining mix. Use a soft basting brush to spread liquid. I add about 2 or 3 Tablespoons of honey and a bit more cayenne pepper to the baste sauce.
- Avoid flare ups on the grill by not having the heat too high and turn and/or move the wings so all are evenly cooked. Underdone wings are a bit rubbery; overcooked are dried.

[Adamphotoman]

Recipe sounds good Steve;
Here is my 5 S - Sweet Salty Smokey Spicy Sprinkle 
A fusion blended from 6 Chile Peppers 
Mexican Oregano    New Brunswick Maple Sugar
& Croatian  Vegeta
Made on Sept 13th 2018 - in memory of Vlatka Tustonic’s untimely passing.  She introduced us to Vegeta among other things!
1  Guajillo  (3 oz)  ———sweeter side
✔︎3  Chipotle  (3 oz x 3)  —dried,  fully ripened,  smoked jalapeño
✔︎1  Cascabel  (2 oz)  ——-moderately hot,  nutty flavour,  with a rich tannic,  and slightly smokey nuance
✔︎3  Ancho  (3 oz x 3) —— to be specific,  it's the dried,  red sweet,  smokey,  medium hot,  raison version of the ripe poblano pepper
2  Puya  (3 oz x 2) ———fruity,  medium heat,  smaller,  and hotter than guajillo
2  Morita  (3 oz x 2)  ——smoked,  red-ripe,  jalapeño peppers;  much like the chipotle pepper,  but less smoke,  and milder, rich slightly fruity flavor
1  Maple Sugar  (Braun grinder full - ground fine)  from “NB Canada” 
1  Vegeta  (1/3 bag)  (Braun grinder full - ground fine)
1  Mexican Oregano  (1/2oz)  (Braun grinder heaping - ground fine)

[Quint]

Looks like a nice pepper blend, Grant. I've got a bunch of dried peppers. Some my own grown I dehydrated. Aleppo is a favorite.