Food

[Spooky]

Excellent work shaun!

Appreciate it.

We also have a pumpkin to process and freeze for pies this winter.

[Henry Krinkle]

First Jar of Mango Habanero Hot Sauce. Contains Habanero and Carrot grown from our garden. (Dark purple dragon carrot. )

Next year I’ll be able to use garlic, carrot, habanero, and possibly lime grown from our garden. Trying to germinate a mango seed, so someday maybe that too. Lol

Turned out better than I had hoped.


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Nice. I haven't made any yet this year. I am not fermenting my super chiles. I am going to make an Asian style chile crisp oil out of them, I won't decide what sauce I will make until I find out if my Naga will ripen. I don't think it will. If it does I will probably ferment them and then add papya post fermentation.

[Spooky]

Nice. I haven't made any yet this year. I am not fermenting my super chiles. I am going to make an Asian style chile crisp oil out of them, I won't decide what sauce I will make until I find out if my Naga will ripen. I don't think it will. If it does I will probably ferment them and then add papya post fermentation.

I should do some hot sauce roulette. Sub a Carolina reaper in one of the jars. Lol



I think we planted them too dense. They didn’t get very big.



Sugar rush peach stripe peppers are looking nice.



More Santakas than we know what to do with.



Emma doesn’t mind the micro carrots.


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[Raza]

Did go to dinner the other night



Unfortunately, some of the food was so good, it didn’t last long enough for me to get a photo. Namely the lamb empanadas and chicken empanadas.

In order: shrimp ceviche, corn with coconut and ginger butter, maitake aka hen of the woods mushrooms with corn gnocchi, Manchego cheese fritters, whipped goat cheese with peaches and bread, chicken chicharrones, butterflied steak with yuca frites, piña colada.

[Henry Krinkle]

Yum.

[Henry Krinkle]

Super chiles and Cajun belles sun drying for the Asian chile crisp. I do have a dehydrator which i use, but for this application I prefer the flavour and the colour of sun drying. Also, at 33C it doesn't take too long to dry thin walled peppers in the sun.

[Raza]

Yum.

I think you’d have loved this place, Henry. The flavors were just out of this world on pretty much everything. Mushrooms were disappointing, but the corn was quite simply the best vegetable I’ve ever eaten.

[Spooky]

A modest harvest of carrots and peppers.


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[Henry Krinkle]

I think you’d have loved this place, Henry. The flavors were just out of this world on pretty much everything. Mushrooms were disappointing, but the corn was quite simply the best vegetable I’ve ever eaten.

I think I would have loved it. As for the corn, it is a veg that is often overlooked. I mean putting it on an open flame and letting it get a bit burnt and then slathering it with butter is pretty good, so people often don't go further. We do this thing we call Antiguan corn though we've had it in Jamaica and elsewhere in the Caribbean as well. Take corn and coconut milk or cream. We like Graces, as they make something halfway between. Bring the coconut milk to a simmer in a large saute pan with one or two whole green Scotch bonnets or habaneros. Whole. Don't cut, pierce or otherwise interfere with the structural integrity of them. Add cinnamon leaves, bay leaves, garlic, scallions, a few peppercorns, a few whole allspice and a bit of palm or brown sugar. Cut cobs into thirds and throw them in. Keep rolling them at a simmer until the coconut milk evaporates and coats the corn.

[Henry Krinkle]

Tonight's eats.



Oysters with fresh grated horseradish and a lovely mignonette, Giant shrimp with a housemade cocktail sauce that was nothing like that store bought horror, tuna tataki in a yuzu sauce with pickled shimeji mushrooms, shrimp mango dynamite roll and poached lobster tail.