Various salts from around the world smoked many hours (2-3 days)
Black peppercorns smoked many hours (2-3 days)
Hot Hungarian paprika, fresh
Fresh dried Sonoran Chiletepins
Instructions
Blend all in a coffee grinder. Be sure to wear an N95 mask. If you wash hands and/or touch your face, you may go temporarily blind for a few hours and have a rash. Have REAL honey by the sink. This is the only cure for the burn of the chile. The dust will get everywhere so clean the kitchen well.
Notes
This is a VERY expensive spice. Been making it for years, giving it away, and using it in all my cooking. At some point, friends and family started calling saying “I need more Meara Spice!” – hence the name. Obvious uses are meats and marinades, but I love it on green beans, or with honey over goat cheese, and more. Use it daily on all dishes to build up your spice palate/tolerance. It works! Google up the ChileTepin. Arizona’s only native chile. Just be careful – it is the Mother of all chiles. I like it because it has a smoky flavor that you actually get to taste first. Not like other chiles that are all about shock value. But then…
A homemade noodle and chicken dish that is melt in your mouth delish.
Scale
Ingredients
Sauce
1 onion, chopped
3 tbls salt
4 tbls shortening
4–5 cut up chicken breasts
1 tbls hot hungarian paprika
1 1/2 C water
1 tsp black pepper
1/2 pint sour cream
Noodles
2 C flour (less if gluten free)
2 eggs
1/2 tsp salt
2/3 C water or milk
Instructions
Noodles
Mix ingredients. Drop small amounts into boiling water off the edge of a plate. They will look like lumpy gummy worms. Boil for 10-15 minutes then rinse and drain with cold water.
Sauce
Brown onions in shortening with seasonings and chicken. Add water and simmer slowly until tender. Remove chicken and add sour cream to drippings in the pan and mix well. Add noodles or dumplings. Arrange chicken on top and serve with extra sauce.
Notes
This is a very special dish loved by many. Anyone who tries will immediately taste the hard work and love put into it.
