Author Archives: jeffreyww
I bought a bottle of sour orange juice so I could more closely replicate the mojo marinade needed for a proper roast pork Cubano sandwich. I haven’t done that yet, but a recipe for mojo marinated roast chicken caught my eye. A mojo sauce is mostly olive oil with garlic, citrus, and oregano. I used fresh oregano instead of dried in mine. The lemon and lime juices in the recipe are intended to get to the sour/bitter taste profile of the sour orange juice when sour orange isn’t available and regular orange juice is substituted. Lacking a rotisserie on my grill I used the beer can roaster gadget with good result.A recipe for Cuban style black beans and rice worked well and fit the general theme of the plate. I have no Idea if broccoli plays much part in the Cuban diet but I like it so I steamed some florets and gave them a squeeze of lemon. I picked the green pepper and a couple of sweet banana peppers from my container garden to make the bean dish. The addition of a splash of red wine vinegar to the beans right before serving them really made the dish. I never would have thought to do that but it works!
The thing about roast pork is that you can reheat it in a skillet and it will produce more of those crispy bits that add so much flavor. Lard works great, duck fat is probably the best. If those scare you olive oil works just fine. This one has a mayo based slaw but a vinegar slaw will be just as good.
I coated these with a dry rub and was putting them into the pan when I decided to add a beer rather than the usual chicken stock. Cover the pan with foil and bake for three hours at 325-350, uncover and drain the liquids, apply bbq sauce and cook until that sets. They turned out pretty well but I bet a better beer would have made a difference. I used a basic mass market light beer this time.
Just a quick lunch – beef and bean burritos with cheese on a plate with pico, guacamole, and black beans. Just as an aside, the tomato in the pico de gallo is our first ripe tomato from the patio container garden. It was deep inside the foliage and nearly hidden. Hoping for many more. Plenty of grape tomatoes are ripening but this is the first of the larger variety. It came from a bush Goliath, there is another called Mountain Fresh that is very close to producing – fingers crossed!
I had a bit of Andouille sausage left over from the jambalaya. We had a nice hash made with it and I always put an egg on top. Or two. Speaking of eggs……here’s our first BLT of the season. I wish our tomatoes were ripe but they’re not yet ready. Adding an egg makes this a BELT.A neighbor called us over the other day to see their latest critter find. They thought that a couple of swans would look nice on their pond so when offered these three they said OK. They said that they didn’t know yet what sex any of them were, seems it’s impossible to tell at this age without a blood test.
They’ve been raising goats for a couple of years now, I keep hoping they will start making cheese but so far my hints haven’t worked.Here’s a kitty! Mrs J says it’s semi-feral and has been spoken for by one of the volunteers at the shelter but the poor woman is beset with medical issues that have her in and out of the hospital. Not sure what the problem is except it is a gall bladder issue. We wish her a speedy recovery.Mrs J said she was thinking about making a pie so I ransacked the freezers and found blueberries enough for her to make this one. I don’t think I’ve seen that exact crust thing before. Looks good!There were a few mushrooms left over from the fried mushroom project so I sauteed them in butter for a burger with Swiss cheese. I made an impromptu dressing from ketchup, bbq sauce, and minced garlic. Yum!This is Ivan, a 3 month old kitten that came in with a litter of 5. He has the cutest little socks! They are all ready for adoption! hint hint…
I bought a box of mushrooms the other day and they’ve been sitting on the counter since. Thought I’d better do something with them. I had a vague notion of “mushroom chicken something something” but decided to slice them into manageable sized pieces for breading and frying. They were those bigger white button mushrooms, golf ball sized plus, or as the weatherman might say: “The size of golf ball sized hail.” I’ll stop. Anyway, the batter was 1 cup flour, 1/2 cup corn starch. 3/4 tsp baking powder, pinch of salt, and 1 cup of water. I whisked that in a bowl and dumped in the mushrooms and stirred them about to coat them, then took four or five at a time and tossed them in panko bread crumbs. Fry in hot oil and roll them once to brown evenly. I started when the oil reached 350 and tried to keep it there as best I could.
It’s rainy today here in Beautiful Southern Illinois™ and so I passed some time looking around for something to fix for dinner. Found some of the Andouille sausage I made a while back and thought jambalaya might hit the spot. I try to link to this guy whenever I can, he’s my goto guy when I do anything Cajun-style. The link goes to a jambalaya recipe that informed my take on it today, you could do worse than spend a little time looking over his recipe collection.
This is another of our favorites, I know I’ve done this here before but that’s never stopped me. This one is made with Swiss cheese and Parmesan. I lightly steamed the broccoli and the shrimp and layered them in a casserole with the cheese sauce poured on and a mixture of Parmesan, olive oil, chopped parsley, and bread crumbs spread on top of it all. If you combine everything while it’s still hot you can finish it under a broiler but you can make it ahead of time and then reheat in a 375 oven until the bread crumbs are toasted. Today we went with fettuccine in garlic butter but rice or mashed potatoes would work well.