The hotDAMNwich

- Mango
- Chipotle Peppers (in adobo sauce )… I used four peppers
- Green pepper
- Preach preserves
- Onion
- Chicken
- Olive oil
- Shredded cheese
- Bread

WARNING: Making and consuming this sandwich will cause extreme burning sensations throughout different areas of the body for days to come, starting with the mouth area and moving south.

Now that that is out of the way I encourage everyone to pour a tall glass of milk and get to cooking. Start off by hacking up your peppers (both chipotle and the green one), your onion, and peeling and chopping up the mango. Put them in a bowl together and then pour some of the adobo sauce from the can of peppers into the bowl and give it a tossing (this is the hot stuff so be as liberal as you want… I mean its your funeral). Throw in your peach goo and giver a good stir.

Once you have gotten caught up to this point, take your chicken, I used 2 large skinless breasts, and cut them up into small pieces (I hunked it as you can see but thought this might be good as a pulled chicken sami too). Once you have that done take your pan of choice and get a little oil going in the bottom of her.

Toss in everything together and be sure to keep it nice and stirred so that you get a good coating on the chicken. Continue onward with this and until the chicken is cooked and the veggies are turning translucent.

Turn down your heat a ways and let it simmer for two seconds while you nab 3 pieces of bread and toast 2 of them, I repeat toast 2 of them.

From this point begin to construction of the “wich” part of the Hotdamnwich. Put down bread piece 1, then some of the chicken veggie combo, then some cheese, then some more chicken veggie mix, some more cheese, and finally pour some of the sauce that is in with the chicken and veggies o’er top the whole Hotdamn thing.

Well that’s it for now. Have fun burning down your insides with this one, until next time, I gotta boogie.

Simple Spare Ribs

Here is a recipe that holds little pizazz compared to the other flavor busters that I have thrown up there, but it is simply delicious.

• Spare Ribs
• 1 Yellow Pepper
• 1 Red Pepper
• ½ Onion
• Celery Salt
• Pepper
• Cayenne Pepper

To start things off you need to boil the ribs for about an hour to get them nice and tender. As a little treat if you got it I would add a little liquid smoke to the water… (I’m not sure if the taste will permeate the meat in the boiling water but it sounds good.)

Towards the end of the hour slice up your onion and peppers and sauté them bad boys in a little olive oil. Make sure to get them nice and caramelized.

Round about this time the hour should be up so pull them ribs out of the jacuzzi and put ‘em on a plate of a cutting board. Sprinkle them down with celery salt , pepper, and cayenne (I only put a little pinch because I was not in the mood for spicy but if you want to crank it up, have at it).

Once seasoned up I scoot the peppers and onion out of the way to one side of the pan and lay the ribs in meatier side down. Leave it in there just long enough to give a little brown crusty to them and then flip them over for a minute and pull ‘em outta there.

Plate with the peppers and onions dropped around the meaty bones. Obviously this isn’t the ideal way to do up a set of ribs but when its 12 degrees outside and grilling is not an option it is a damn delicious alternative.

I Bet You Think I'm NUTS!

This post is about a creation that just about came to life. Please, I beg you not to lose interest when you read the ingredients, they may be uncanny but they somehow united just perfectly.

-2 thick cut pork chops
-1 Avocado
-Mushrooms
-Crumbled blue chees
-Cracked chipotle pepper
-Onion powder
-Chili powder
-Garlic powder
-Salt
-Pepper
-Orange juice

So to get the ball rolling I threw together a quick rub with the chipotle, onion powder, chili, garlic, salt and pepper. It was nothing special but definitely had more chipotle, maybe even twice as much. I gave the chops a good rub down and then tossed them in a warm cast iron skillet with just enough olive oil in it to coat the bottom. I seared the chops on each side just long enough to give them some color and then pulled them from the heat, dropping them down into the oven at 350ish for about 10-15 min or an internal temp of about 145.

Prior to starting I had taken my avocado apart and slice my mushrooms, now however I took them and began to cook them down in a pan of their own. Once the mushrooms looked like most of the water had cooked off of them I added just enough orange juice to just cover the bottom of the pan and then cooked that until it is what I am only able to describe as gooey.

At this point, the chops should be about done so snag them from the oven and let them sit for a few minutes to rest. I served them on a couple of pieces of bread and the avocado mushrooms piled on top.

The flavor in one of these guys is intense. Heat from the chipotle cooled ever so slightly by the avocado and then tanged up by the OJ with the texture playing tricks on your senses by contrasting the seared skin of the chops, the slime of the mushrooms, the creaminess of the avocado, and the sponginess of the bread is amazing. Probably not for everyone, but intensely amazing

Sorry there there's no pic.