Just finished making some Red Chile Honey for the Pollo Adovada I'm
making for dinner tonight. This stuff is so good I couldn't wait to
share the recipe.
Here's what I did

http://www.kokoscornerblog.com/mycor...ile-honey.html
or
http://tinyurl.com/jced2eb

Here's the recipe. So few ingredients, so good.

@@@@@ Now You're Cooking! Export Format

Red Chile Honey

sauces/dips

1 cup honey
1 tablespoon red chile powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic salt


1. Combine all ingredients in a small saucepan on low heat and cook
for 1 minute, stirring constantly

Notes: Santa Fe School of Cooking Cookbook


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard

On Tue, 09 Feb 2016 12:09:37 -0800, koko > wrote:

>
> Just finished making some Red Chile Honey for the Pollo Adovada I'm
> making for dinner tonight. This stuff is so good I couldn't wait to
> share the recipe.
> Here's what I did
>
> http://www.kokoscornerblog.com/mycor...ile-honey.html
> or
> http://tinyurl.com/jced2eb
>
> Here's the recipe. So few ingredients, so good.
>

Thanks! I'd like to hear how you use it with the pollo adovada.

The honey I want to make is called "hot" honey. I think it's just two
ingredients: honey and chiles at the heat level you want. My mouth
waters every time I think about putting it on cornbead.

--

sf

On Tuesday, February 9, 2016 at 8:03:56 PM UTC-7, sf wrote:
> On Tue, 09 Feb 2016 12:09:37 -0800, koko > wrote:
>
> >
> > Just finished making some Red Chile Honey for the Pollo Adovada I'm
> > making for dinner tonight. This stuff is so good I couldn't wait to
> > share the recipe.
> > Here's what I did
> >
> > http://www.kokoscornerblog.com/mycor...ile-honey.html
> > or
> > http://tinyurl.com/jced2eb
> >
> > Here's the recipe. So few ingredients, so good.
> >
>
> Thanks! I'd like to hear how you use it with the pollo adovada.
>
> The honey I want to make is called "hot" honey. I think it's just two
> ingredients: honey and chiles at the heat level you want. My mouth
> waters every time I think about putting it on cornbead.
>
> --
>
> sf

Honey and peanut butter yes...honey and chiles...doesn't sound interesting to me. I don't care for chiles at any time. Our Scottish/English/Irish/Norwegian heritage didn't expose us to such foods.
====

On Tuesday, February 9, 2016 at 11:13:09 PM UTC-5, Roy wrote:
> On Tuesday, February 9, 2016 at 8:03:56 PM UTC-7, sf wrote:
> > On Tue, 09 Feb 2016 12:09:37 -0800, koko > wrote:
> >
> > >
> > > Just finished making some Red Chile Honey for the Pollo Adovada I'm
> > > making for dinner tonight. This stuff is so good I couldn't wait to
> > > share the recipe.
> > > Here's what I did
> > >
> > > http://www.kokoscornerblog.com/mycor...ile-honey.html
> > > or
> > > http://tinyurl.com/jced2eb
> > >
> > > Here's the recipe. So few ingredients, so good.
> > >
> >
> > Thanks! I'd like to hear how you use it with the pollo adovada.
> >
> > The honey I want to make is called "hot" honey. I think it's just two
> > ingredients: honey and chiles at the heat level you want. My mouth
> > waters every time I think about putting it on cornbead.
> >
> > --
> >
> > sf
>
> Honey and peanut butter yes...honey and chiles...doesn't sound interesting to me. I don't care for chiles at any time. Our Scottish/English/Irish/Norwegian heritage didn't expose us to such foods.

Some of us expand our horizons as we age. I was raised on pretty bland
food (generic Midwestern), but as soon as I got out in the world, I started
trying lots of new flavors. Asian, Ethiopian, Middle Eastern--bring it on!

That said, I'm not that fond of sweet and savory foods, although a touch
of sweet in hot foods is fine. "Glazed" just isn't in my lexicon.

Cindy Hamilton

On Wed, 10 Feb 2016 03:31:27 -0800 (PST), Cindy Hamilton
> wrote:

> On Tuesday, February 9, 2016 at 11:13:09 PM UTC-5, Roy wrote:
> > On Tuesday, February 9, 2016 at 8:03:56 PM UTC-7, sf wrote:
> > > On Tue, 09 Feb 2016 12:09:37 -0800, koko > wrote:
> > >
> > > >
> > > > Just finished making some Red Chile Honey for the Pollo Adovada I'm
> > > > making for dinner tonight. This stuff is so good I couldn't wait to
> > > > share the recipe.
> > > > Here's what I did
> > > >
> > > > http://www.kokoscornerblog.com/mycor...ile-honey.html
> > > > or
> > > > http://tinyurl.com/jced2eb
> > > >
> > > > Here's the recipe. So few ingredients, so good.
> > > >
> > >
> > > Thanks! I'd like to hear how you use it with the pollo adovada.
> > >
> > > The honey I want to make is called "hot" honey. I think it's just two
> > > ingredients: honey and chiles at the heat level you want. My mouth
> > > waters every time I think about putting it on cornbead.
> > >
> > > --
> > >
> > > sf
> >
> > Honey and peanut butter yes...honey and chiles...doesn't sound interesting to me. I don't care for chiles at any time. Our Scottish/English/Irish/Norwegian heritage didn't expose us to such foods.
>
> Some of us expand our horizons as we age. I was raised on pretty bland
> food (generic Midwestern), but as soon as I got out in the world, I started
> trying lots of new flavors. Asian, Ethiopian, Middle Eastern--bring it on!
>
> That said, I'm not that fond of sweet and savory foods, although a touch
> of sweet in hot foods is fine. "Glazed" just isn't in my lexicon.
>
> Cindy Hamilton

I'm cooking for me, not him. He certainly can't blame his lack of
culinary adventure on his Midwestern Scottish/English/Irish/Norwegian
heritage because I have a Midwestern Scottish/English/Swedish
heritage. Maybe the Irish/Norwegian part is what's holding him back.

--

sf