Author Archives: jeffreyww
I’m happy enough with how my gumbo turns out that I don’t much use a recipe anymore. The fellow over at NOLA Cuisine always gets my nod when someone asks for recipes for these sorts of dishes, be sure to take a tour of his place – click on his recipe page for sure.
This one has genuine Louisiana made Andouille sausage and chicken thighs. (Link goes to a Cajun Grocer’s page.) I ordered one of their turduckens to have on hand for the upcoming holiday.
Our grill press has been getting a workout. These went a tad too long and toasted up more than I like but they ate well enough. In the category: Wonders, Never Ceasing, I noted the time and temperature and dialed the time back from 15 minutes to 10 and lowered the temp dial from medium high to medium-ish:
Both of these have roast pork, chopped fresh jalapenos and cheese, the first also has some ham I had leftover from something else and provolone, the second is sans ham and has Swiss. The mustard is a spicy mix store brand honey mustard. I’m not too sure what the peppers are, exactly, but it doesn’t make a bad dip. The buns were generic deli submarine/hoagie rolls, just about any of the softer buns and rolls will work fine but you will want to avoid really crusty breads. The placement of the samies in the grill makes a difference, adjust so you get a full, even contact from the top element. It’s open all around so a little trial and error will get you there quickly. A little pre-grill smush by hand will help, too.
I was startled the other day when my smart phone went nuts with a loud warbling alarm that I was sure I hadn’t set. I scrambled over to it and found that it was relaying a tornado warning from the National Weather Service. We dodged the tornado but did get some big wind, we had some trees damaged and lost power when several power poles up the road a ways were knocked down.The electric company crews were quickly on scene and had the power back in just a few hours. Good thing the damage was localized and not widespread – they must of had 10 utility vehicles out for these few poles.Here’s a kitty for you, part of a new litter at St Francis. Kitteh has four siblings: Mrs J says kitteh momma is a real gem!These are Cubano style sammys, pastrami instead of ham, provolone, roast pork, yellow mustard and pickles. It was done up in a small grill press.Here’s Homer! He’s sad because the garden is getting a little long in the tooth.A basic burger on a poppy seed roll. I still have a jalapeno growing on the patio but Mrs J has her sights set on it and I won’t be able to hold her off much longer. You just can’t beat a fresh jalapeno. The sides are from the store deli counter, a German potato salad and a slaw they had labeled as a summer salad. I recognized it a a dish we tried to replicate a while back. It’s good.Here’s another kitteh. He’s not one from the litter above. Mrs J says they have a lot of cats and kittens at the shelter and they are running out of room. (hint hint)
Nothing beats sloppy joes for easy eating. Mrs J said to pick the peppers from the patio containers because she was cleaning up and wanted to get rid of the way past their prime plantings. I roasted and chopped a few of the Anaheims and a couple of poblanos and added them to onions and a can of tomato bits and added all that to browned ground beef. It looked enough like the chili we have been eating all week that I stayed away from chili seasonings and went with Sweet Baby Ray’s bbq sauce and catsup. The cheese is about the last of the shredded cheddar and jack, I started with a big bag and used it all week long.
We watched an episode on The Food Network where a New Orleans joint offers a dish called Shrimp Magazine – named for the street where the restaurant is sited. I watched the chef prepare the dish on the video a few times and figured I had it down. A few days pass and I am less sure but I forge ahead. The only recipe a search turned up looked close but seemed a little off from my memory. The chef dredged the shrimp in seasoned flour and sauteed them in butter, turning once to brown both sides and then started adding all the rest of the ingredients: Artichoke hearts, diced ham, tons of garlic, lemon zest and juice, grated Parmesan, green onions, chopped basil, white wine, and salt and pepper – serving it all over angel hair pasta. I went with kale instead of artichoke hearts and didn’t add the basil.
I knew the shrimp wouldn’t like being with the kale as it cooked down so I removed it to a dish as soon as it was done and only added it back to the pan with the cooked pasta to toss prior to plating. I used white wine to help break down the kale and added lemon juice and zest along with salt and pepper. I minced at least six cloves of garlic, using some with the shrimp as it cooked, the rest after the shrimp were removed, along with a bit of olive oil.
Everything worked pretty well although I wish the ham had a better dice, I chopped some thin sliced ham that helped the flavor but did nothing for texture. I think next time I may use crispy bacon lardons. Mmm… bacon!
Oh, and I need a better name for it.
Mmm… chorizo chili. This one also has ground beef, an onion, a can of tomato bits, and pinto beans. It’s a basic chili made with a sauce of dried chilis that had been simmered and soaked then pureed in a blender with a few cloves of garlic. Push the puree through a strainer with a spatula and discard the last little bit. Plenty of chili leftovers, but I have a plan…Mmm… chili dogs! I have these garnished with minced onions, green jalapenos, and red ripe Anaheim peppers – some of the last we will get from our container garden out on the front patio.Mmm… not quite Cincinnati chili. This has everything that the five way chili has but isn’t distributed the same way. The Cincinnati chili is seasoned differently, too. Theirs has cinnamon, allspice, chocolate and other stuff I won’t try to replicate.Mmm… chili cheese fries! This dish is finished with a couple dashes of hot sauce. Mrs J had tater tots instead of fries but she scarfed them down before I could get a picture. Here are a couple of puppies instead: