Battered and deep fried Flounder Fillets served on a nice roll with dill pickles, mayo, tomatoes, avocado, and Tapatio hot sauce. At least a 9!
Monday, December 6, 2010
I decided to take some leftover brisket and make chili with it then mix it with rice and stuff a couple of bell peppers that were about to go to waste. I baked the peppers in a pan of water and let them cool first, while they were cooling I put the meat in a non stick pan and got some browning on them before pouring a cup of expresso in the pan to cook the meat till it was very tender. Added the usual chili ingredients (always include several chipotles in adobo) and let simmer while the rice was cooking then mixed in the rice and stuffed the peppers and topped each pepper with pepper jack cheese. Since it was time for breakfast and not a thing in the kitchen for breakfast, I decided to take some of that chili and rice and add an egg on top and call that breakfast and it worked just fine for me.
This was what I was asked to cook for the hen party, I mean baby shower the other day. They must like it a lot cuz I think this is the third time I've done these for them. I take some home made dried apples and spice em with some cinnamon, brown sugar, and balsamic vinegar and lemmon juice first and use Pepper Jack for the cheese and then wrap with bacon. Smoked them at 325 for about an hour till they hit 155. Easy peasy.
Friday, December 3, 2010
Sue's niece Samantha (Sam) is having a baby shower tomorrow so Sue's sister Joanne visited from Alabama and spent the night. I thought these boneless skinless breast would be good and it would be something she had not tried before. I had some good cheese on hand and fresh spinach and smoked ham and that was what went inside then I wrapped in bacon and used tooth pics to hold together. I grilled them with pecan wood in the Traeger at 350 to 375 for about 45 min to one hour turning occasionally. Served it with baked potato, yeast rolls and a nice salad with homemade balsamic vinaigrette.
Tuesday, November 30, 2010
Sue gets things done. A lot of mornings when I leave early she has plans to can some things before time for her to go in to work if it's garden season and I'm told most of this is this years and last years with a little left from the year before. The boxes all have this years in them and it's mostly green beans and maters. She gets mad if I forget and grab a store bought can of something instead of hers. Also the freezers have a lot of corn okra in them as well.
Monday, November 29, 2010
These are really good and you won't even realize your eating your leftovers. Not at all hard to do except using the melon baller to hollow out the onions. The recipe only calls for the onion but I wanted to try one or two with the onion inside a bell pepper and those were good too. Not having any mashed potatoes we decided to use rice and although it was just as good it did take away from the visual effect since you could not shape it or brown it like you can potatoes. Click Here for the recipe.
Friday, November 26, 2010
I really like cutting up the turkey to cook it. Just never liked carving at the table with 40 or 50 mouths to feed and this way you can carve ahead of time and cook the white and dark meat both to their proper doneness without a problem. No more shaking hands with Mr Turkey, unless you just want to. A big bonus with doing it this way is being able to take the bone out of the thigh meat and with some string tie it up to cook - beautiful slices and cooked evenly. This bird got a 3 to 4 hour brine after I got it cut up in a couple of 2 gal zip lock bags with some of Jose's Apple Sqeezens,lemon,and herbs - it then air dried overnight in the fridge. Bringing the bird to room temp before cooking is important to me and then just before going in the smoker I gave it a handful of herb butter under the skin of the breast. The double smoked ham came out better than usual just because the glaze was a last minute on the fly concoction that I made up and it turned out as good as any I've ever had on a ham. I had planned to make the coffee infused glaze that comes with the famous Dr Chicken's Double Smoked Ham recipe but forgot a few ingredients and didn't think about making it till it was too late so I had to come up with something quick. It was a simple mixture of No Sugar Raspberry Jam, Fresh Lemon Juice, Maple Syrup, Honey, and Cider Vinegar. Nice thing about this glaze is, if I add some crushed red pepper and a little more vinegar it might just make some really good bbq sauce. Maybe something in here will make you want to try something new for Thanksgiving next year.
Friday, November 19, 2010
Well this is about the dangedest thing I ever done. I made pork Posole the other day out of some left over spare rib trimmings and seriously miss judged the broth vs how much meat I had and we wound up with a big pot of nice chili broth which consisted of about 5 bucks worth of dried guajillos and no meat. We saved the broth not knowing what we were saving it for and next day the thought came to mind that all I had to do was add more meat. Since we just needed enough for one meal I headed to the nearest meat counter that I could just buy one or two chicken breast, took them home trimmed all the fat and added to the pot along with another can of hominy and a few minutes later we had Chicken Posole. I cut the chicken into large pieces so you could have a Chicken Taco with your Posole.