Chester’s contest

It’s a contest!

The winner who correctly identifies what’s in the picture wins a 3-day 2-night stay at this Waikiki hotel:

I lie. You win merely bragging rights.

What’s not evident are the speckles of fire-engine red so you’ll need to use your imagination. So what’s this?

mystery item

It’s food!

Chester's Fries

I’m fairly junk-food illiterate so was {ahem} alarmed by the otherworldly fiery red of these flamin’ hot corn sticks. (They’re in my possession only ’cause they were leftovers at a potluck so I brought them home, as I do any leftovers, for the crows and yes they eat them.)

The bag reads like a warning on a can of kerosene. There’s a fire in this bag. Do you dare? Get ready for a sizzle of flavor that will set your mouth on fire. Dive into a red hot blaze of fiery crunch. If you dare.

Flamin’ hot? I’ve had more burn from mouthwash!

If you wanna talk heat, let’s talk this sweet innocent-looking little fella:

As the world’s hottest chili, the ghost pepper (Naga Jolokia) packs a whopping if not surreal 800,000 to 1,041,000 Scoville units.

For perspective, the Anaheim registers 500-2,500, the jalapeno 2,500-8,000, the Thai 50,000-100,000 and the Habanero 100,000-350,000.

So let’s ramp up the contest. Anyone who makes this dish and lives to blog blogs about it wins the Waikiki getaway for realsies:

Pork Meatballs with Ghost Peppers

  • 1 pound ground pork
  • 1 clove garlic, minced
  • 1/2 onion, finely chopped
  • 1/4 cup diced celery
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup dried bread crumbs
  • 1/2 tsp sage
  • 1 egg
  • 3 ghost peppers, very finely diced
  • 1/2 cup shredded cheddar cheese
  1. Preheat oven to 350.
  2. Combine all ingredients except cheese in a large bowl.
  3. Divide meat mixture into 8 portions and roll into balls.
  4. Make a well in each meatball with your finger.
  5. Put a little of the shredded cheese in each meatball and seal the hole.
  6. Place on a cookie sheet or in an ovenproof casserole dish and bake for 25 minutes.
  7. Increase temperature to 450 and cook for 11 to 14 more minutes until browned.

These meatballs are spicy and go well with a cool creamy dipping sauce, reads the recipe.

LOL. I would think so!


6 Comments (+add yours?)

  1. inaformerlifeanexpat
    Oct 06, 2010 @ 15:26:29

    I think son would take you up on the dare.


    • allycatadventures
      Oct 06, 2010 @ 18:12:46

      @expat – I wonder. You ever watch Food Network’s Man v. Food? That Adam Richman has an iron stomach and even those peppers brought him to his knees, turned him beet red and left him pounding the table with tears streaming down his face like a sobbing girl. Have your son go get a pepper and let us know!


  2. inaformerlifeanexpat
    Oct 06, 2010 @ 18:23:31

    No, I don’t watch that show….having lived and traveled outside the U.S., the gluttony for gluttony’s sake I do not find entertaining


    • allycatadventures
      Oct 06, 2010 @ 18:43:15

      @Expat – It’s not gluttony for gluttony’s sake (I too don’t like those shows). He’s a competitive eater who works out and trains mentally and physically and has a ball doing it. You can tell he gets in The Zone. Plus he encounters some real interesting places, people and dishes around the country. It’s amazing the guy doesn’t weigh 500 pounds for how he can put it away!


  3. Erin Michel
    Oct 06, 2010 @ 20:00:33


    This recipe sounds awesome- if the ghost peppers were substituted for a milder pepper!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: