Chili's And Lemons - Stevie's Crazy Kitchen Blog at - 303905

Stevie's Crazy Kitchen

Chili's and Lemons 
Jun. 4, 2013 9:07 pm 
Updated: Jun. 19, 2013 10:35 am
Sadly, I found the Moroccan Chicken with Preserved Lemons a lot of work, a lot of ingredients, and frankly "screaming" for some sweet, to offset the heat!  That is one recipe I will never make again! 

I've also recently been introduced to the TV show "Chopped" on the food network.  This evening, however, I'm aghast...  Not only the contestants (which I might be able to excuse,) but in two episodes of 4 I've watched tonight, even the JUDGES call the particular chili a CHIPOLTE!  Am  I nuts?  Well, ok, I'm a self proclaimed "crazy" person, but come on here!  I'd never heard of this particular type of chili until maybe a year ago, and bought my first ever can just months ago, as I'm such a WIMP when it comes to "heat."  Even I know that it's a CHIPOTLE...

A chipotle chili is in fact, a roasted jalapeno, and most often (that I know of) used in "adobo sauce."  Gingerly, I opened the can, and pulled one of the chili's out, placing on a plate.  I then chopped it into small pieces, held my breath, and put a small bit into my mouth.  I thought that I'd have to call the fire dept!  Not wanting to waste them, I placed a chili with sauce in each section of an ice cube tray, and froze them, placing them in a freezer bag once frozen.  I have a time or two used some of this in a recipe, but be assured, SPARINGLY! 

Well all, I just had to get that off my chest, and I had said that I would report on the chicken fiasco...  This won't stop me from being happy, healthy, and cookin' crazy!

Jun. 5, 2013 4:54 am
Ah, while I am not a wimp when it comes to heat, I can sympathize. You actually have to work your tastebuds up to eating hot stuff. I used to not even use black pepper because it was too spicy. That was years ago. I made my own chipotles one year and I really do like the flavor they add to a dish. Sorry your Moroccan dish didn't turn out. Hate when I put lots of work in a dish only not to really like it.
Jun. 5, 2013 5:08 am
I've recently discovered the show "Chopped" also. Have enjoyed it, learned some stuff, and gotten some ideas, but sometimes I do scratch my head over it.
Jun. 5, 2013 2:29 pm
In my northeastern upbringing, chilies of any sort were unheard of. But then again, so was any spice more exotic than garlic salt, but I digress. As an adult, I have experimented with most peppers up to and including Scotch Bonnets and concluded that on their own most hot peppers are just nasty. But incorporated into a dish with other flavors and they turn into something quite wonderful.
Jun. 5, 2013 8:36 pm
Cat, I believe "we" chatted about chili's and not even using pepper a while back. I'm working myself towards being able to handle "some" heat - I've become hooked on pepperjack cheese on saltines! I was shocked to find that the "peppers" are jalapeno's!! I've always thought that I HATED them!
Jun. 5, 2013 8:40 pm
bianchiveloce, I fancy myself as a pretty good cook, but I doubt that I could EVER put a meal together, when instructed to use "certain" ingredients! Licorie as part of an entree? Sheeps testicles? Not in this lifetime... or at least in the "crazykitchen!" Still, the show is fun!
Jun. 5, 2013 8:45 pm
BigShotsMom, you've made a valid point - peppers can be wonderful in certain dishes, as long as the "cook" is in control of the final heat. I love canned (or fresh) green chili's (like Anaheims.) Never yet tried a Serano, "thought" that I didn't like jalapeno's etc. Hey, I wouldn't eat fresh tomatoes for 50 yrs! Haven't looked at the weather, how are you folks doing these days?
Jun. 19, 2013 10:35 am
We play CHOPPED with the kids at home. Daddy is still undefeated but my daughters are catching up quickly. There is no finer hot sauce than CHIPOTLE in my humble opinion and I hope my family buries me with a bottle of the Tabasco Chipotle Sauce when I die.
Click to Change your Profile Picture
Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level

Quilting, Gardening, Music

Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Cool Weather Salads
Cool Weather Salads

Fall and winter salads bring bright flavors to your favorite meals.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States