Category Archives: Fun with Food
Sloppy joes are an old standby. I usually brown the beef with chopped onions and add whatever comes to hand for a sauce – easiest is adding a favorite BBQ sauce but I rarely stop at that. Ketchup, a squeeze of mustard, steak sauces, soy sauce – I’ve used all of these either singly or in combination. A few minutes before serving, lay slices of cheese atop the mixture, cover, and let the cheese melt down. Scoop a portion out with a broad spatula and slide it off onto a waiting bun.Mrs J called for grilled hamburgers now that the Weber is set up on the front patio. I’m usually a pickle, onion, and mustard guy but I like ketchup on occasion. This one has a slice of provolone that’s just starting to sag. In a skillet on the stove top I let the cheese melt right on down but I’m not a huge fan of scraping burnt cheese off of a gas grill.
I found this recipe while looking for salad ideas and decided to give it a try. It’s pretty good, not change your life good but it is a nice change of pace. My mandoline doesn’t like the little fiddly jobs so I used a knife but it went pretty well, I didn’t do a whole lot of them. I added a packet of Splenda to mine, and a splash of rice vinegar because I thought it needed just a tad more tart.The meat of the menu was this pork tenderloin all pounded thin and breaded. I ate mine with a little chili sauce. The plate was rounded off with more of that loaded potato salad. I made a different batch with red potatoes this time but otherwise about the same. I did drop a glob of yogurt in with the sour cream and mayo for the dressing.
Another homemade bun with some roast pork and Sweet Baby Ray. I made the eggs with a dab of the tzatziki, mayo, and a whiff of sour cream. There are chives in there as well as the dill from the tzatziki.Bonus Kitteh! Toby fled under the couch during a thunderstorm, here he is checking to see if it was safe to emerge.
We had gyros yesterday using store bought pita loaves and they just weren’t that good. I’m guessing the turnover on flat breads isn’t very high and they were a tad stale. I’ve made pitas before but it’s been a while so I looked up a recipe. The NY Times recipe came up first and it looked to be easy. We didn’t have any whole wheat flour, fresh milled or otherwise, so these are made with plain AP flour. The only thing you need to watch for is getting them too brown. The recipe warns: “The pita should be pale, with only a few brown speckles.” The brown parts are very dry and fragile and crack apart rather than fold. I have a pizza stone in my oven, big enough to do two of these at a time without crowding. A couple of them puffed up like little pillows but most of them just blistered here and there.The loaf is from Alton Brown’s recipe, as is the tzatziki sauce. I make a few alterations in his recipe, adding 1/3 part hamburger and several slices of bacon to the loaf recipe and this time I added fresh chopped dill to the yogurt sauce. I haven’t used lettuce before but I thought it needed a little more green and we had no mint for a garnish.
I see this on offer at the Kroger deli pretty often and I’ve bought, and liked it, but it seemed a tad too expensive so I looked for a recipe. I found this one and used it for a guide. This one has two potatoes and the other ingredients are scaled to suit. I used four slices of bacon and two or three green onions and a handful of a cheddar/Monterey jack mixture left over from another dish. Use about 2 to 1 sour cream to mayo in a quantity sufficient to lube it all up. I boiled 6 eggs to make deviled eggs for an additional side and Mrs J suggested adding a couple to the potato salad. They work fine in there. I saw a recipe that mentioned baking the mixture until the cheese melts but I went with a cold dish. Made an excellent side for the roast pork sammich.
We didn’t do anything in particular for Easter, the only eggs I boiled were for a potato salad. Now that the grill is out and tuned up we’ll be enjoying picnic style dinners more often. These are some baby back ribs I finished off on the grill after cooking them in the oven for an hour. I was afraid they would be falling apart and hard to transfer but they were still solidly attached to the bone so no problem. They got a dry rub and then were basted with BBQ sauce for the finish. Sides are slaw that came from a KFC copycat recipe and the potato salad I mentioned above.Hi! I’m Zelda! This is my box! I’m 7 months old.This is MY box!!I made another batch of those buns. Divided the dough into 8 parts and they are huge! The last batch was cut into 10 and they turned out a tad too small. I think maybe they didn’t rise as much as this batch. The rings are from this recipe and they turned out great, again.This is a 4 month old male and he has a twin brother – they named them Gabriel and George but no one there can say for sure which is Gabe. They’ve had their shots and have been neutered and are ready to go.Thin sliced chicken breasts, dredged in flour, egg, and bread crumbs. The pink looking spread on the bun is a sriracha aioli with a dab of sour cream mixed in. Tasty! I don’t remember when I bought that asparagus but it’s been in the fridge, standing on end in a tumbler in a few inches of water, covered with the plastic bag I brought them home from the market in. Aside from a little loss of color on the bottom end they stayed in very good shape. I’m sure it’s been over a week.Here’s another of those huge buns. That’s a half pound burger and it looks puny in there. And those fries! I bought a bag of jumbo potatoes and pulled out a couple to cut for fries and they were the biggest I’ve ever brought home. Look at that log!
This is made from leftover breaded pork tenderloin that has been sliced and covered with my Awesome sauce, a handful of Italian blend shredded cheeses and then toasted on half a baguette.My local Kroger has a decent deli department, they have the usual cheeses and meats and a limited selection of baked goods. This is made from a bolillo roll that they offer on occasion and is filled out with sliced ham, corned beef, and Swiss cheese – topped with slaw in a vinaigrette dressing. I toasted the sandwich open faced to get a good melt with the cheese and a nice toasted crust on the roll before adding the slaw.You’ve seen most of this before, the meat filling is leftover from the gigli pasta dinner that also had some of this asiago focaccia on the side. I put this together in the same manner as the ham and slaw sammich above. The cheese this time is a slice of provolone that seemed more in keeping with the theme.