Monthly Archives: August 2012
TaMara accepted a challenge the other day: “Betcha can’t make Spam into something good! Neener neener neener!”
I, as her champion, picked up the thrown gauntlet and then spiked it into the end zone and did a recipe dance that had the local bees envious of my wiggle. (I have a stand machine from Kitchen-Aid so mixing metaphors is not as hard as it looks.)I fortified myself with a hearty breakfast of Spam hash with fresh chilies and topped that with an egg. The challengers try to look like they are not impressed. HehI whip up some Spam sliders. Mmm… three bites of heavenly grilled Spam with cheddar and fixin’s. Yeah and those rash boys are nervously eying each other. I spot one licking his lips all sly and furtive.I’m just getting warmed up now. Take that! A grilled Spam Reben – my home made sauerkraut with Swiss and thousand island dressing. They reel! In for the kill now, no mercy! But wait! With a grin and a wink I pass more recipes to my Fair Lady. She will deliver the coup de gras. Stay tuned for the final beat down, coming to this blog Thursday. Thursday! When the big dogs run!
We planted our habaneros in mid June. They got off to a shaky start – Bitsy thought the pot looked like a good place for a nap. No harm, no foul.I snapped this earlier today. I have been picking the peppers as soon they come ripe but I’ve let these few stay just for a photo.They are good looking peppers, interesting shapes and good colors, they go from a light green through orange to the fiery red we have with this one. (Wiki -habanero) As I mentioned, I’ve been plucking the peppers as they turn red. I had no idea what to do with these things, I’m not a masochist when it comes to peppers and these can bring some real heat. I decided to just string these up on a thread and let them dry naturally.I’ll grind these up and use them as I would the dried red pepper flakes we are all familiar with. Should make a good sprinkle on a pizza, and a pinch or two in soups and sauces should work just fine.
Mrs J called for chicken dumplings when I asked her if she had a preference for dinner today. I have to say that these are a great Sunday dinner and are a real comfort food. Plenty of leftovers, too. Any good chicken dumpling recipe will start with a good stock:We save chicken bones in the freezer until we accumulate enough for stock. We had plenty for this one today. After roasting the bones for an hour in a 400 oven we dropped them into a stockpot full of water and added celery, carrots, onions, garlic, bay leaves, fresh thyme, tarragon, rosemary, and parsley, along with whole black peppercorns, coriander and salt. Simmer for as long as you can, at least for several hours.
Strain the broth and discard all the solids. Now you can cook some chicken pieces in it. While the chicken is cooking make the dumplings. We prefer simple rolled dumplings over the drop in kind. When the chicken is done, take it out to cool and cook the dumplings. Tear the chicken into bite sized pieces and add back to the dumplings, add a half a cup of cream and two tablespoons of butter. Ladle into bowls and serve with bread rolls.