Category Archives: Fun with Food
We had a frost last night but my jalapeno bush made it ok. I picked a nice ripe one for my lunch sammich today. I have Swiss cheese on this but wanted to be able to see the pretty slices of pork so it went on the bottom, you can just see a little of it oozing over the side of the bottom crust.
I saw this stuff mentioned in a comment thread in one of the Reddit foodie venues, it featured in a recipe for a meat pie of some sort that was posted by one of the Redditors from England. A few of his countrymen chimed in with their memories of grandma’s cooking using it and no one badmouthed it. I checked Amazon and found and ordered this, and a few other flavors – they have a chicken gravy and an onion one, too. I was surprised to see the box come in with Royal Mail stamps, it was shipped from England instead of a warehouse in the States.I tried some with mushrooms out of a can for a French fry topping to go with a burger and was happy to find that it was pretty good, all things considered. Preparation was a snap, just whisk boiling water into the granules and you have gravy.
Mrs J was wanting to use up the puff pastry dough so she baked up a few cream horns. Not wanting to reprise the pastry cream fillings from the last time we fooled around with more cream filling recipes. I made up a batch of the stuff made with shortening but she didn’t like the thought of it. I dumped the lot and went with a cream cheese – marshmallow fluff recipe that was pretty easy: beat 1 cup of cream cheese with 1/2 cup marshmallow cream and 1/4 cup of powdered sugar. Great Success!
Now and again the Kroger deli has pumpernickel rounds set out for sale. They are the best thing ever to hollow out and fill with a nice dill dip. Cube the bread you dug out and provide toothpicks so guests can dip the cut pieces. This time I sliced the round loaf and froze it so I could thaw a few slices at a time because I have a lot of corned beef coming ready. This sammy is made with a corned brisket that spent about 18 days in the brine, I have a whole top round brining right now, too. I think it’s a 12 pounder – Kroger had them on sale and I couldn’t resist. The last time I did a big cut it spent 30 days in the basement fridge and the middle was not quite as pink as I wanted to see it. The current hunk was injected with the brining solution so I think it’ll be OK when I take it out in a week or two.
I was really hoping the crumb on this foccacia would turn out to be more open but it had a great taste from roasted garlic infused olive oil and the fresh rosemary. I poked pickled garlic cloves into one of these, and pitted olives into the other – both got some mashed roasted garlic. I poked the mashed garlic down with the olives on this one and spread it more liberally atop the loaf with the pickled garlic.
This recipe came from Nancy Silverton, as did this Youtube. My dough was plenty wet and it got plenty of time to rise. I didn’t have the 10″ pans she used so I went with 8″ pans. For the oil, I zapped a handful of peeled cloves covered with about 1/2 cup of olive oil and a tablespoon of chopped rosemary, about 3 minutes on high, then mashed and chopped the garlic. It crisped nicely atop the one loaf.
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)