Category Archives: Fun with Food

Tidbits

DSC00724 (1600x1200)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.20141013_162909[1] (1600x1060)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.DSC00783 (1600x1060)Here’s a kitty for you, part of a new litter at St Francis.  Kitteh has four siblings:DSC00774 (1600x1200) Mrs J says kitteh momma is a real gem!DSC_9273 (1600x1060)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.DSC_4909 (1600x1060)Here’s Homer!  He’s sad because the garden is getting a little long in the tooth.DSC_9269 (1600x1060)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.DSC00737 (1600x1060)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)

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Pasta Pr0n – Garlic Shrimp

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Shrimp, Ham, and Kale in a Garlic, Lemon, and Butter Sauce

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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.

 

Lemon Garlic Sticky Chicken

DSC_9180 (1600x1060)I could have easily called it lemon garlic ginger honey sticky chicken because all of those played a role in the dish.  This started with boneless thighs and a couple of lemons and evolved from there.  I started thinking sticky chicken because I have done that and had good luck.  Mix the juice from two lemons, the zest of one lemon, a couple good squeezes of honey, grated fresh ginger root, grated garlic, some brown sugar, and a slug of soy sauce and use it as a marinade for the chicken.  I chopped the chicken into one inch pieces but it would be fine to leave them whole.  Let it marinate for an hour then array the chicken on a foil lined baking tray and let it brown in a 400 degree oven, about 30 minutes.  Turn once to brown both sides.

While the chicken is cooking, add more lemon juice, honey, and soy sauce to the remaining marinade in a small sauce pan, heat to boiling, turn down to a simmer, and thicken with a cornstarch slurry.  I added a couple tablespoons of chili garlic paste to add some zing.  When the chicken is nicely browned toss with the thickened sauce and serve over rice.  I added steamed broccoli for this dish but it can be served on the side.

Tidbits

DSC_9141 (1600x1060)Just a reminder:  You can make a burrito out of nearly anything you can wrap a tortilla around.  We had chicken chili with white beans a few days ago and the little dab of leftovers worked great with the addition of Monterey jack.DSC00571 (1600x1060)I call this a “cuddle” of puppies.  I like how the little guy with the white on his muzzle is framed in this picture.DSC_9146 (1600x1060)Mrs J likes banana bread so much that she buys bananas and lets them ripen just so she can make it.  The one has raisins and pecans.  I found a jar of apple butter on the pantry shelf, applesauce works well as an accompaniment but apple butter just goes it one better.DSC_4902 (1600x1060)Notice the subtle segue from apples to snakes?  LOL  Here’s your random wildlife, a small snake in the grass beside the walk this morning.  I’m not sure what species it is but I would guess it’s a juvenile black rat snake.  The mottled look fades over time.DSC_9158 (1600x1060)We made the last batch of tomatoes into soup and canned 7 quarts.  I amazed myself with a practical application of arithmetic – I knew my canner would hold seven quart jars so I figured how many inches of juice I needed and let the tomatoes reduce at a simmer until it measured the correct depth.  I won’t burden you with the formula lest I make a foolish error but if I remember correctly 7 US quarts is a tad over 5 inches in my 10″ pot, I think I went five and a quarter-ish, making a mark on a wooden spoon.DSC00585 (1600x1060)I never said there wouldn’t be math!  I did say there would be kittehs, though.  They named this one Brock and he was adopted the next day after Mrs J posted this picture on the shelter’s facebook page.DSC_9157 (1600x1060)I’ll close out with a couple of sammiches, here’s a loaded chicken tenders sammy with some potato salad from the local Kroger deli.DSC_9163 (1600x1060)More sauerkraut than pastrami on this reuben.  There wasn’t much pastrami left so I compensated a tad.

Stuffed Peppers

DSC_9123 (1600x1060)So then, what to stuff these babies with was the question.  There are many more recipes out there than I had peppers for so I stuck close to the basic recipe of tomatoes + meat + rice, after toying with one that featured an egg baked on the top.  Maybe sometime…DSC_9133 (1600x1060)

I made two versions today, one with sauteed grape tomatoes and pancetta and the other with crumbled Italian sausage and roasted grape tomatoes.  Don’t ask which is which in the photo, though if pressed I would say the pancetta variant is in the foreground.  Both recipes combined the meat plus tomato with brown rice and shredded mozzarella.  They baked at 400 for about 25 minutes, more shredded mozzarella added to the top during the last few minutes.DSC_9135 (1600x1060)I didn’t parboil the peppers, hoping they would turn out soft enough.  I think they were just right.  I cut the first pepper right down the middle but that resulted in a pair of pepper platters rather than two bowls so I ended up cutting about a third off of the remaining peppers and using the two thirds left for filling and baking.  I opened a jar of my famous Awesome Sauce to pour into the bottom of the casserole.  It was pretty thick and was looking to dry out and burn so I splashed a little water in there when the cheese topping went on.  Both versions were tasty.  Mrs J couldn’t pick a favorite, liking them both equally.

Tidbits

DSC_9071 (1600x1060)We took another stab at fried pies using the cherry filling-in-a-tube.  They work a lot better using Mrs J’s recipe for the crust instead of the pre rolled pie crusts we tried a while back.  There will be more pie:DSC_9125 (1600x1060)These are the tubes of fillings I mentioned:  From L to R,  Banana, Lemon, and Chocolate.  They’ll make a ton of fried pies.DSC_9118 (1600x1060)We thought chicken chili with white beans looked good when we saw a picture the other day.  A search through recipes online led me to this one by the Neelys on the Food network.  I looked for poblano peppers at the store this morning but they didn’t have any, I subbed a couple of my own Anaheims and a small can of chopped green chilies.  Turned out pretty good.  We used a can of Great Northerns and two cans of cannellini beans.DSC_9123 (1600x1060)Speaking of peppers, Mrs J brought in several nice green peppers from the garden this morning.  These are Giant Marconi peppers, I think, not the green bells that they look like.  I used the last batch with celery and onions to make a big batch of the Cajun Trinity, sealing it in several vacuum bags for the freezer.  We’re big fans of gumbo.  I’m not sure what these will be used for, I think I may stuff and bake a few…DSC00379 (1600x1200)Here’s a puppy!  The bone is nearly as big as he is.  I know nothing about this one.DSC_9114 (1600x1060)I dug a beef brisket out a few weeks ago and brined it per Alton Brown’s corned beef recipe.  I took it out and smoked it for several hours and then finished in the oven.  I sliced and sealed it into plastic bags in one pound portions, all save this bit I used to make pastrami hash yesterday.DSC_9093 (1600x1060)Mmm… tacos!  These are pork with guacamole, sour cream, pickled jalapenos, shredded lettuce, cheese, and a mole made from dried peppers that were simmered and then pureed with garlic and oregano.DSC00555 (1600x1200)I’ll close this out with a kitty lounging in one of Mrs J’s cat beds.  She buys a lot of the materials needed for these but there are more and more donations of fabrics and fillers now that word is out that she can turn them into nice things for the shelter pets.  I think the pad under the puppy with the bone is one of her creations, too.

Bourbon Baked Apple Crisp

Final Baked Bourbon Apple

Wandering around the web today, someone posted a recipe for Bourbon Baked Apples. Hmmm, I have bourbon. I have apples. Guess I need to bake some Bourbon Apples, stuffed with oatmeal crumble.

Bourbon Baked Apple Crisp

  • 4 large favorite apple
  • 1/2  cup oats
  • 1/2  cup packed brown sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • dash of salt
  • 1/4 cup softened  butter
  • 1/2 tsp vanilla extract
  • 1 cup apple cider
  • 1/4 to 1/2 cup bourbon (depending on taste – you can substitute more cider if you prefer)
  • vanilla ice cream

In a bowl, combine oats, brown sugar, flour, salt and cinnamon. Add softened butter and vanilla, and mix thoroughly. You want it to be crumbly.

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Cut the top off the apple, enough to use as a lid. Scoop out core and seeds, being careful not to pierce the bottom of the apple. Sprinkle with additional cinnamon if desired  and then stuff with the oats mixture, packing it in and covering out to the edges of the apple. Place the top of the apple back on and press down.

Place apples in a large baking dish. Pour apple cider and bourbon in the bottom of the pan. Place in a 400 degree oven and bake for 30 to 45 minutes, until skin is soft and wrinkled and flesh is soft. During the baking period, baste every 10 minutes with the cider/bourbon mix.

Serve immediately with ice cream.

 

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Dessert Pron – Cream Horns

DSC_9109 (1600x1060)Mrs J liked the pastry cream we made for a chocolate raspberry cake so much that she was happy to use it to fill the first cream horns she made with the stainless steel molds she she just got in.  She was nostalgic for the cream horns she made from scratch back in her high school home-ec class.  Not so nostalgic that she wasn’t willing to use frozen puff pastry sheets, but I can’t blame her for that.

Gumbo Pr0n – With Homemade Andouille

DSC_9104 (1600x1060)…and chicken!  I even added some cut okra to this one.

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