The Mystery Ingredient Club: Some Like It Hot

Summer kicks off with the 4th Mystery Ingredient Club...the sort of club where the meetings are mysteriously infrequent and cloaked in secrecy. 

Speaking of secrets, before the meeting begins, I've got a confession.  

A pinprick of fear darted through my chest when Bandwidth chose the ingredient: chipotle.  When it comes to hot peppers, I'm a big, old sissy baby. My husband is worse. He breaks out in a cold sweat if his food isn't in the Missonary Position. 

But I'm glad that we moved out of our food comfort zone and became acquainted with the smoke and heat of chipotle. This staple ingredient in Mexican dishes became a food star when it broke through into mainstream cuisine. Now, you can find canned chipotles in most grocery stores, along with exotic offerings like chipotle chips, salad dressing, and marinade. 

You won't find a fresh version of these chiles in the produce section of your grocery. They are created from jalapeños--then then they are smoked and dried (many cooks use a food dehydrator). 

Bandy had planned to make his own chipoltes, but his peppers aren't ready to harvest.  The idea of using store-bought peppers didn't fly.  However, I suffered from no such qualms. 

First, I made a raspberry-pineapple chipotle sauce. 

Then I cooked a slab of St. Louis spareribs.

Pineapple-Raspberry Chipotle Sauce

Sautee 1/2 cup chopped onion in 1 tablespoon canola oil and 2 tablespoons unsalted butter. Add 1/2 cup chopped (multicolor) bell peppers. Sautee until the onions are translucent. Add 1 teaspoon minced garlic and sautee another minute (don't burn it or you'll have to start over; don't salt and pepper at this point, as this hinders the sautéing process). Add 1 teaspoon granulated sugar (less if you prefer) and cook another minute or two, stirring frequently.

Drop in a handful of fresh raspberries (optional--they are impossibly seedy!), 1 [18-ounce] jar of seedless raspberry jam, 1/4 cup chopped pineapple, 1 teaspoon Worcestershire sauce, 2 teaspoons of apple cider vinegar, a splash of raspberry balsamic, and at least 1 whole, canned chipotle pepper (remove the seeds by scraping them with a knife). If you love heat, add the whole can, including a few teaspoons of the adobe sauce.

Salt and pepper to taste.

Reduce the sauce over a low flame. Transfer the slightly cooled sauce to a large bowl (set the pan aside--you'll need it later). Puree the sauce with an immersion hand blender. 

Place a strainer basket in the sautee pan.

Pour the sauce into the strainer.

Discard seeds. Pour sauce into a sterilized Mason jar. Store in the refrigerator for 1 week--if it lasts that long.

St. Louis Spare Ribs

1 slab of pork ribs

salt

pepper

chili powder

Season the ribs. Place in a baking pan and bake at 375 degrees F for 90 minutes.

Remove from oven. Brush on sauce and cook 5 more minutes. Garnish with fresh cilantro.

If you have leftover pork, you can make chipotle tacos.

Since I'm no longer a chipotle virgin, I went a little wild and added it to guacamole. I also made a

pineapple-peach-mango-avocado-chipotle salsa. 

Mango-Pineapple-Avocado-Chipotle Salsa

(In other words, an "Everything but the Kitchen Sink" salsa.)
 

1 carton store-bought mango salsa

1 cup chopped peppers

1 cup chopped onion and celery

minced garlic

apple cider vinegar or raspberry vinegar

cilantro (chopped)

salt, pepper, chili powder

Chipotle Tabasco

chopped canned chipotle peppers

fresh lime juice

Mix all ingredients and chill, allowing flavors to mingle.

Now it's time to par-tay, as my mama says.

Won't you try the salsa?

Chipotle pairs well with so many things, doesn't it?

chipotle + pineapple/raspberries/strawberries/watermelon/mango

chipotle + mayonnaise + lime

chipotle + avocado + cilantro

What's your favorite combination?

I can't wait to see what the Mystery Ingredient Club members have cooked. You can

find recipes by clicking on any thumbnail or by visiting their blogs.

Have a great week. Thanks to everyone who cooked with me today! You'll be receiving a complimentary chipotle gift, so please send me your mailing address.

I'm linking to:

Metamorphosis Monday

 

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Metamorphosis Monday

Foodie Friday -- May 2nd

Rattlebridge Farm has been smoking up a storm this week.

Our trusty smoker is big and bulky. It resides at one end of the front porch and looks like something from NASA, a mini space station. For sure, it's unusual porch decor, but that's fine with me. I love what smoke does to food. I even smoked peaches, which were unbelievably delicious, savory yet sweet, and they were snapped up before I could take a photo. 

With Bandwidth's expert assistance, I prepared Smoked Rainbow Trout, wrapped in bacon and stuffed with crabmeat.

Click HERE  for the recipe.

For Easter, we enjoyed a lip-smacking Smoked Standing Rib Roast.

Click HERE for the recipe.

Featured Recipes from Last Week's Foodie Friday.

(Note: Pinning has been disabled on the following photos; please click on the links to visit the featured blogs. Thanks!)


The recipe that readers loved the most was Wives with Knives' delicious old fashioned ham salad sandwiches.




Readers also loved Candidly Kate's vibrant and  Easy Minestrone Salad.

Carolina Heart Strings  combined two classic Southern foods--red velvet and Moon Pies,
creating  Red Velvet Moon Pies.

Are you familiar with the MYSTERY INGREDIENT CLUB?

Here's how it works: A secret ingredient is assigned to members, and they incorporate it in a recipe (sweet or savory). 

The next club meeting will be held Monday, June 2, 2014. 

** Participating members can host the party, if desired. 
** Other than using the secret ingredient in a recipe, there are no rules. 
** If you'd like to play with us, just leave a comment (or email me at designsbygollum@gmail.com and type MYSTERY CLUB in the subject header. 
** The secret ingredient will be unveiled via email.
** If you'd like to host the party on your blog, you'll be mailed the Inlinkz thumbnail code prior to the event.

Previous MYSTERY INGREDIENT CLUB recipes:

 

Are you contributing a recipe to this week's Foodie Friday?

 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read a complete guide to this linky party HERE.  It's pretty simple: there are NO RULES. You don't need to "like" our Facebook page or be a follower of this blog to participate. Nor do you need to include a backlink or Foodie Friday button in your post. Add as many recipes as you wish, old or new. If you love food, we love you.

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.

We are food people. And that's a marvelous thing.

Foodie Friday Inlinkz


 Have a wonderful, food-filled weekend!

Foodie Friday Recipe Party -- January 10th

 

So glad you're joining us for the January 10th Foodie Friday.

 

The cupcake photo (above) was taken a year ago for a Downton Abbey party. Did you

see last Sunday's season premier? If so, what did you think about it?

 

 

Were you affected by the Polar Vortex? That's a new term--one I never want to hear again.

Ever.

Here in middle Tennessee, temps hovered at zero. When the thermometer finally

crept up to 17 degrees, I thought I was in the tropics. Oh, happy day.

 

Speaking of happy . . . .

Last week's Foodie Friday recipes were awesome. You can take a peek HERE. 

 

Here are the 5 most-viewed recipes.

 

(If you're visiting from Pinterest, you will need to "pin" the Top 5 Recipes from the source blog.

Click on the link that's above each image. Thanks.)

 

#1 10 Best Crockpot Recipes by Mostly Homemade Mom

 

 

#2 Black-eyed Pea Soup by My Carolina Kitchen

 

 

#3 Domesblissity's Caramel Fudge

 

#4 Hyacinths for the Soul's New Year's Eve

 

#5 Cooking with K's Marinated Cheese Bites

 

Thanks to everyone who shared recipes.

 

. . . .

 

 

In case you missed the Mystery Ingredient Club announcement, here's a recap:

 

You're Cordially Invited...

 

What: The 3rd Mystery Ingredient Club

When: February 6th and 7th

Where: Foodie Friday, Rattlebridge Farm

 

 

What is the Mystery Ingredient Club?

 

Are you a fan of the cooking show Chopped? The participants are given

a basket that's filled with outlandish mystery ingredients, and it's up to the chefs to

create a dish.

 

That's what you'll do at our MIC.

 

An ingredient is announced, and /cooks are invited to use their imaginations.

You can read about the guidelines for the premier event HERE.

 

Additionally, you might want to take a peek at the First Mystery Ingredient Club and the second.

(Note: If you're visiting from Pinterest, be sure to click on the above links, scroll down to the bottom of each post and click on the members' names, and you'll find deliciousness to "pin.")

 

For the first two events, I reached out to several bloggers and asked if they would participate, then I mailed them the secret ingredient/s. The parties were delightful.

 

Quite a few bloggers suggested that the event be open to anyone who wished to participate. Everyone will purchase the ingredient, use it in a recipe, and share the finished product at the MIC/Foodie Friday Linky Party on Feb 6th and 7th.

 

Mary at Home Is Where the Boat Is suggested the ingredient for the 3rd party.

Can you guess what it is?

 

The mystery ingredient is . . .

Dark Chocolate.

 

 

Here are the guidelines for the Mystery Ingredient Club: 

 

1. Find a recipe that includes dark chocolate. Purchase any type of dark chocolate: Bars, cocoa, or any type that sparks your imagination. I'm buying salted dark chocolate at Publix.

 

2. Create a blog post and add it to the Foodie Friday/MIC linky party on February 7th. You aren't required to have a backlink. (See updated Foodie Friday guidelines.)

 

3. If you are participating, please let me know by leaving a comment. (Thanks to

the bloggers who left enthusiastic comments last week. Can't wait to see what you'll bake.)

  

Participating bloggers will be featured in future posts.
 

If you are contributing a recipe to this week's Foodie Friday, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only. Pretty please do not pin images from the FF thumbnails. Visit the source blogs. Thanks. For a complete, UPDATED guide to this linky party, click HERE.

You are cordially invited to pin with us at Foodie Friday's Consuming Passions board on Pinterest. http://www.pinterest.com/mleewest/consuming-passions/

Update 1/10/14: I'm testing a feature at the linky party. The thumbnails will be randomly shuffled. Let me know how you feel about this feature.

Thank you so much for visiting. You and your recipes make my world a happier place.

 

Love,

                                       

 

 

 

 



 



 

Foodie Friday Plus the 2nd Mystery Ingredient Club

Welcome to Foodie Friday, where great food is always on the menu.
And welcome to the 2nd Mystery Ingredient Club!

October is the month when the light turns golden and the air holds a chill.
We've been busy setting out pumpkins and corn stalks...and filling the house with spooky items.


These spheres were inspired by Nell Hill's.

 

I collect snow globes, and I particularly like my spooky ones:

Minnie Pause the scarecrow is joining us today.

Minnie, click your heels three times, please.

 

 Can you guess the mystery ingredient?

 The mystery ingredient is . . .
sprinkles!

 

 

Triple Chocolate Halloween Cup Cakes

Yield: 1 dozen

 

                                                        adapted from a recipe by Martha Stewart

 

Cupcakes:

1/2 cup cocoa powder

3 ounces bittersweet chocolate, chopped, melted, and cooled

1 cup hot cocoa

1 1/3 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter

1 1/4 cup granulated white sugar

2 eggs

1 1/2 teaspoons pure vanilla extract

In a mixing bowl, cream butter and sugar. Add baking powder, flour, and salt. Mix well.
Add melted chocolate, cocoa, and hot cocoa. Using a mixer, whip for a minute or two. When mixture has cooled slightly, add beaten eggs and vanilla extract.  Whip until creamy.
Pour batter into paper-lined muffin tin. Pop tin into a pre-heated 350 degree F oven.

Bake 20 minutes or until done.

 

Chocolate Frosting:
from Food Network

3/4 cup unsweetened cocoa

1 stick butter (softened)

3 cups powdered sugar
4 Tablespoons heavy cream

1 teaspoon vanilla extract

In a large bowl, combine sugar and cocoa. Mix thoroughly.
In a second bowl, add 1 c. of sugar/cocoa mixture to stick of butter and 1 T. cream.
Mix well.
Add 1 cup sugar/cocoa and 1 T. Cream.
Mix well.
Keep adding sugar/cocoa and cream.
Beat until frosting is light and flurry.
Beat in vanilla.

 

 Spread frosting on top of cooled cupcakes. Top with sprinkles, if desired.

Royal icing, tinted with food coloring, was used for a second batch of vanilla cupcakes, which

were made from a Betty Crocker mix. Several were iced with leftover chocolate icing (it was too delicious to waste) and topped with orange frosting.

I found festive Halloween cupcake liners at the grocery. The little "toppers" and the solid, dark orange liners were found at Amazon.

Here's a list of bloggers who are participating in the 2nd Mystery Ingredient Club.

Just wait until you see what they did with the sprinkles! So much fun and creativity.

Thanks to these kind, talented ladies for playing along!

Sarah at Hyacinths for the Soul

Cathy at Wives with Knives

Kitty at Kitty's Kozy Kitchen
Lynn at Happier Than a Pig in Mud
Mary at Home Is Where the Boat Is
Jain at a quiet life
Sherry at The Charm of Home
Debbie at Mountain Breaths
Yvonne at Stone Gable
Martha at Lines from Linderhof
Mari at Once Upon a Plate plus A Second Recipe
Pam at Sidewalk Shoes
Kathleen at Cuisine Kathleen
Rett from The Gazebo House



Foodie Friday wouldn't be the same without our ducks, better known as "The Fabulous Five."

 

The ducks approached Minnie with caution--would the scarecrow have bread or an icky broom? 

 

Let's save a cupcake for Dr. Will.

 

Before you go, Dear Foodies, I have a question . . .  

I've had several emails from bloggers who wondered if I would change the next Mystery Ingredient Club. Here's how it will work: I will email or post the mystery ingredient, and bloggers can purchase it and have fun whipping up a FF version of "Chopped."
I hope you'll join us!

The next Mystery Ingredient Club will have a holiday theme. The date is Friday, December 6th.
Please leave a comment and let me know what you think.

 

 If you are participating in Foodie Friday, please take a moment to read the guidelines.

To add a link to your post, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x"
beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

For a complete guide to this linky party, click HERE.

** Would you like to add your recipes to the "Consuming Passions" group board at Pinterest?
It can be found HERE. We're a small, sociable group; Foodie Friday folks are always welcome to "pin" with us and chat about food. Just leave a comment on one of my recent"pins," so I'll be sure to see it, and I will send you an invitation. Or you can email me.

 Thanks for visitin'!

 

 

 

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