Living Overland's Recipes, Reviews, & Techniques

[Hafwit]

Those cookies sound interesting. I take it they are more savory than sweet. It seems that there isn't enough chipotle to have a huge effect. Since you have tried these, what is your opinion? I only ask because I tend to order strange things I find on menus to satisfy my curiosity; however I've been disappointed many times doing so. For example; recently I went to Stone Brewing Company and ate at their well-regarded restaurant "grotto". They had a blue cheese/jalapeno cheesecake that sounded interesting, but it failed IMHO because it was way overpowered by blue cheese. I am a fan of blue cheese, so it wasn't that which turned me off. The server pointed out that the chef had intended to use less blue cheese, but the owner insisted on more. Maybe the owner should stick to brewing beer and leave the food preparation to the expert!

Cheers,
Greg

[FLYFISHEXPERT]

Greg,

The chipotle chili powder adds a little smoky flavor throughout and you get a little kick of heat, from the chili, at the end. We prepared these during the Overland Cooking Daily Demo at Overland Expo and everybody really liked them.

[Black Dog]

So you could probably replace the chipotle powder (if you don't have any) with smoked paprika and cayenne right?

[FLYFISHEXPERT]

So you could probably replace the chipotle powder (if you don't have any) with smoked paprika and cayenne right?

What, you don't have 5lbs of chipotle chili powder on hand? (we ordered two different varieties to share with family, both in 5# bags)

Either one of those would work. If you prefer not to have the smoky flavor, you can use traditional chili powder.

[TangoBlue]

Having sampled those cookies (only 1, honest) I can attest they are indeed tasty!

What's more interesting about this simple cookie is that adding the chili or any hot pepper is that your taste buds immediately detect the sweet of the chocolate but after a few moments they get the "lagniappe," or small gift of fiery chili - not enough to burn but it wakes up the tongue for this treat.

Nice to fianlly meet you Beau at OX12 - sorry - I forgot if you had any soup! But I did manage o get some Hatch chili's during my extended ABQ adventure.

[FLYFISHEXPERT]

Thanks Tim!!! It was nice to meet you too!

[FLYFISHEXPERT]

Peppercorn Caramelized Pears with Blue Cheese


I know, I need to find a photo of this from camping!

Ingredients:
1/4 cup water
1/3 cup sugar
2 ripe but firm pears
1/3 cups heavy cream
3 whole black peppercorns, roughly crushed
1.5 ounces blue cheese
Serves 4

Cooking Instructions:
Cut pears in half lengthwise and remove core.

In a 10-12in nonstick skillet over high heat, bring water to a boil over high heat. Add sugar to the center of the skillet, slowly stirring in to dissolve. Add pears, cut side down, reduce heat medium-high and cover. Check periodically for doneness by piercing with a knife. You are looking for a slight resistance when inserting. Check to verify cut side of the pears are caramelizing and turning golden brown.

Uncover and add heavy cream and peppercorns, stirring in with a spatula. Once the sauce has reduced to a light caramel color, about 3 to 5 minutes, remove from the stove and plate. Carefully place each pear half on a plate with a wedge of blue cheese and drizzle caramel sauce over the top.

For even more recipes, be sure to check out our blog at www.LivingOverland.com!