So, I have never posted a recipe before, nor properly divulged any of my great culinary secrets to the world at large. This is largely because my cooking style tends to be ‘throw-stuff-at-it-until-it’s-really-hot,’ but also because a lot of the tastiest things that I have ever made tend to have been at times when I was quite drunk. It’s never entirely clear whether it’s just the beer munchies talking, or whether this quintiple-decker burger with everything actually is the best thing that I’ve ever eaten…
Recently, I had a few friends around and we had some fajitas and enchiladas (chicken and beef, respectively) at a certain point in the evening to assist with the drinking and the gaming and the Nerf gun modifications. The first couple of pans were pretty standard and I was able to put a selection of my fairly sizeable hot sauce collection on offer (a sample of which can be seen in the photo above).
Later on in the evening, however, we decided we needed to step it up a bit. Measurements are vague if at all present. If in doubt, err on the side of EXTREMELY SPICY. Here it is:
Lots of diced chicken (enough to make at least two fajitas for every person present)
Fry the above in some very hot chili oil (and then add some EXTREME chili oil later)
Liberal application of chili powders (mild and hot)
Plenty of turmeric, garlic, pepper, salt, cinnamon, cumin, garam massala, etc.
Some water to make it nice and saucy
Three types of lager
Some red wine
Plenty of tequila
Nando’s Peri-Peri Hot Sauce
Liberal amounts of Tabasco sauce
Some West Indian Hot Pepper Sauce
A good handful of some unnamed Moroccan spice mix (from a market over there!)
2-3 drops of Dave’s Insanity Hot Sauce
5-6 drops of Mad Dog 357 Ghost Pepper Sauce
Add cheese, put it in a wrap and serve!
It’s delicious… (expect a clarified version of this blog post soon, with real instructions)