Category Archives: Fun with Food

Sammich Pr0n – Pulled Pork with Slaw

DSC_0022 (1600x1060)The local Kroger had pork butts way cheap so I bought a couple, one for freezing and one for immediate use.  It got a dry rub and sat for a while and then was dropped into a covered pot with some broth to braise in a 350 oven.  I think it was in there for about four hours.  Long enough the bone pulled right out.  I bought a bag of shredded cabbage to make a slaw so I wouldn’t need to break out the counter top machine.  The dressing is mayo with a little rice vinegar, salt and pepper, a daub of Dijon, a squeeze of lemon juice, and a sprinkle of red pepper.  These didn’t get any BBQ sauce because they taste good without it but the one I made for Mrs J got a good toss in the skillet with Sweet Baby Ray’s finest.

Beef Pr0n – Italian Beef

DSC_0010 (1600x1060)I thawed a package of Italian Beef that I had made a while back to have something nice to put on the new batch of buns.  I simmered the beef with all the juices in a sauce pan, laid a couple slices of provolone atop that, and covered it so the cheese would melt. Ladle the gooey result onto the buns and add some giardiniera and mmm…  The twice cooked fries were perfect as a side.DSC_0013 (1600x1060)I still had a little beef left so I made a pizza with it, along with caramelized onions, pepperoncini, and plenty more cheese.  I have a layer of sliced provolone under the meat and onions, and used a shredded cheese from a package of Italian cheeses that mixed mozzarella, asiago, fontina, Parmesan, and Romano.DSC_0017 (1600x1060)

Mmm… Cookies

DSC_0003 (1600x1060)Mrs J busied herself in the kitchen after dinner and tried out a new cookie recipe she found written on the Splenda sweetener blend package but it’s also online here.  They are amazingly good, even considering my expectations were low because of the artificial nature of the substitute brown sugar stuff.  I does contain significant parts of the real thing so it’s better than the Kroger store brand of the same sort of sweetener.  I will note that she added pecans to her batch.  We both give this recipe thumbs up!

Sammich Pr0n – Pork Tenderloin

DSC_9996 (1600x1060)I was browsing about over at the Serious Eats house the other day and read an article about these pork tenderloin sandwiches.  It seems that they are a regional sammich, local to the Mid West states, Indiana in particular.  I bought a pork tenderloin just to make them and went through a couple of different breading styles before settling on an egg wash then bread crumbs although a simple dredge in seasoned flour worked pretty well.

Cut the loin into roughly 1/2″ slices and pound them thin between sheets of plastic wrap.  Since this is intended to be a sandwich it’s important that it is thoroughly tenderized, lest you drag the whole thing out from between the bread halves.  You can deep fry them but I just went with pan frying in a good layer of oil.DSC_9994 (1600x1060)When the pork is pounded as thin as it needs to be it really spreads out.  Google around for images of these things and you will note that most times the meat is a lot bigger than the bun.  I wanted to show both sides of this one so you wouldn’t think the sandwich is lopsided.  I’ve seen these dressed out with pickles and tomatoes and catsup and everything else you might see on a basic hamburger.  This one is relatively plain with a few onions and some chopped lettuce.  I used the horseradish cream sauce on this because I had some made and ready but catsup would be the go to condiment for me if ordered in a diner somewhere.

Tidbits

DSC_5172 (1600x1060)We had this bout of freezing rain and snow a couple of weeks ago, the ice is pretty much off the trees now but the snow lingers.  I have nearly this same photo in several iterations over the years.  There’s something about the solitary bit of color in an otherwise black and white rendering that draws the eye and invites reflection.DSC_9976 (1600x1060)This is the last of the first batch of big buns I baked from the King Arthur recipe a while back.  I froze all but two of them as soon as they cooled down enough to bag in plastic.  What I really wanted to mention is the horseradish cream sauce in the little bowl.  It’s simple to make and very tasty – add some prepared horseradish to a slug of sour cream, squeeze in a dollop of Dijon mustard, and season with salt and pepper.  I never have fresh horseradish so I use the prepared kind but if you make it with fresh you might want to add a splash of vinegar.DSC01611 (1600x1200)A puppeh!  This fine boy is a border collie mix.  He was found wandering about near some heavy machinery at a coal mine.  The miners thought it too dangerous for him so they brought him by the shelter.  The groomer cleaned him up and he was adopted soon afterwards.  He was a staff favorite and a real good boy.DSC_9986 (1600x1060)I saw this recipe for rosemary Parmesan cornbread a while back and filed it away.  I finally remembered to grab a can of creamed corn and the Jiffy mix and here is my result.  Six eggs and a lot of sour cream!DSC_9991 (1600x1060)I made some green beans with smoked turkey just to have something to serve alongside the cornbread.  Mine has a looser crumb than the one photographed for the recipe page.  I could taste the sour cream over the rosemary – not a bad thing but I may cut back on it if I make this again.DSC_9915 (1600x1060)You can make burritos out of anything.  I made these to use up the last little bit of chili I had in the fridge.DSC01764 (1600x1060)Here’s Katie!  DSC_9985 (1600x1060)Moar buns!  I have yet to learn the secret to forming dough into nice buns but I keep at it.  I bet Youtube has someone with good advice…

Buffalo Chicken Thighs

DSC_9981 (1600x1060)We love chicken and the packages of boneless and skinless thighs they sell in family sizes are good bargains.  I took the thighs and cut them into three of four pieces and poured buttermilk over them in a bowl to marinate, seasoned with red pepper and salt.  When you are getting ready to cook, take them out to drain a little on a  wire rack, then dredge them in seasoned flour.  I like to add Cajun seasoning, salt and pepper, and maybe some paprika.  Fry them in a half inch of oil, turning to brown both sides.DSC_9983 (1600x1060)I like to toss mine with a sauce made from butter and hot sauce with more sauce for dipping at the table.  Mrs J likes hers plain with BBQ sauce or catsup so I leave a few untossed.

Mashed Potato Pr0n – Chicken Marsala

DSC_9929 (1600x1060)I usually make a batch of wild rice mix from a box but was persuaded to make mashed potatoes for this dish after seeing it done that way over at r/tonightsdinner.  These potatoes have a lot of sour cream and a couple garlic cloves and are pretty good all by themselves but the Marsala gravy is really killer on them.DSC_9931 (1600x1060)Tyler Florence has a recipe that calls for prosciutto so I gave it a shot.  It’s good but I’m not seeing much benefit from it being in there.  I may have not done it right.  Anyway, if you don’t have it you can leave it out and you will still have a very good result.

Crawdad Pr0n – Andouille, Crawfish, and Shrimp Gumbo

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Soup Pr0n – Tomato Soup with Cheddar Biscuits

DSC_9948 (1600x1060)The biscuits are made with a copycat Red Lobster recipe:  Cut 4 Tbs of cold butter into 2 cups of Bisquick, add a pinch of salt and garlic powder, and stir in 3/4 cup of cold milk and a cup of shredded cheddar.  It’ll be gooey – drop onto a greased baking tray and bake at 400 for about 15 minutes.  Brush melted garlic butter mixed with parsley on the tops of the hot biscuits.  Makes eight.

Tidbits

DSC_9925 (1600x1060)Mrs J saw my breakfast pr0n photo and said she’ll be having that for dinner.  Not a problem!  I have plenty of Andouille after my last order from the Cajun Grocer.DSC_9882 (1600x1060)Here are a pair of breakfast burritos – sausage and egg with cheese and grilled chilies.  Sometimes I don’t bother to fold the ends in, I hope that they are still called burritos.  I suppose they could easily pass for tacos.  I dunno, I think if a fellow was raised in the tradition he’d know.  It’s hard to break away from what you were raised with, I’m a meatloaf and mashed potatoes guy.DSC_9906 (1600x1060)The center of influence on my chili recipes is moving pretty fast towards the South West and away from the blander Mid West styles I grew up with.  Going to grade school, Friday was chili day – and always there was sliced cheese and also peanut butter sandwiches as a part of the lunch.  Someone started asking the cook for a spoonful of vinegar in their chili and and lot of us followed along.  Pickled jalapenos add some of the same flavor.DSC_9909 (1600x1060)Chili cheese fries follow as a matter of course these days, or maybe chili cheese dogs.  There’s always someone complaining that real chili doesn’t have beans or tomatoes in it.  Echoing a response to the claim that “real men don’t eat quiche”  (Google it) – real men eat their chili however they want.DSC01759 (1600x1060)Post needs moar puppeh!  Here’s Annie, in glorious Black & White, snoozing on the couch after a business run in the snow.DSC_9889 (1600x1060)Chicken parm sammich.  Plenty of mozzarella and provolone along with the Parmesan and Awesome Sauce on one of those King Arthur recipe buns.DSC_9904 (1600x1060)I don’t think I’ve posted this, a stir fry dish with chicken, shrimp, and assorted veggies in an oyster sauce flavored gravy.  The pot stickers are from frozen and are actually pretty good.  I made a dipping sauce of sweet soy and oyster sauces with a splash of Chinese wine and a spoonful of chili garlic paste.DSC01768 (1600x1200)I’ll leave you with “Crossie” a four month old female that’s all fixed up with shots and etc and is ready to go.

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