Category Archives: JeffreyW
We have a couple of freezers jammed full of items that may not be labeled with all the info you might wish for but usually enough if you have a good memory. I pulled one crusted zip lock bag with “brisket” scribbled on it and the sammich here is what came of a portion of it. I smoked a brisket some time ago and this is part of that, there may be more – I dunno. It made a decent lunch. On top is some ancient giardiniera that I added some olives to because of reasons. The sauce is a new to me item from Texas Pete they are calling sriracha-cha. Works for me.And a puppy! I have no info at all on this one, nor the ones to follow in this post. I ordered a battery powered LED light so Mrs J could have a portable source she could use while at the shelter. I mounted it on a tiny tripod meant for tabletop photography but it can be easily hand held. Results so far are encouraging.I used some of that duck fat to roast these potatoes, they were pretty good but I’m sure I’ll do better the next time. The chicken was fried in some of it as well. The breast came pre-sliced to about 1/4″, I dusted it with seasoned flour and plopped it directly into the hot fat. I parboiled the potatoes, then tossed them with the duck fat, rosemary, and kosher salt and roasted them on a tray in the oven. They needed more time to brown but everything else was ready to go so I went with them as they were.Moar puppeh! I think the new light is bright enough to bounce off the ceiling there at the shelter. It does have a frosted plastic diffuser mounted to soften the light, and it can be dialed down if needed.Mmm… brisket and egg burritos from this morning. The last of the thawed brisket with scrambled eggs and cheese. I like that new sauce, it has more of a cooked taste compared to basic sriracha – the brand with the rooster on the label.One last puppy to wind this post up. Remember to look at the shelter’s Facebook page for more info on adoptable pets and (hint hint) contribution links.
Took nearly as long to type the title as it took to throw this dish together. Kroger had these precooked shrimp set out front as a loss leader and I scooped up some. All it took was a quick boil of the angel hair while the garlic butter heated up. I tossed the shrimp to warm them then added the pasta and some chopped parsley. I almost added a little duck fat but chickened out. Has anyone tried it that way?
Don’t ever ask me what my favorite meat is when I’m eating a nice juicy cheeseburger but at most any other time I’ll answer that with a “hmm… chicken, I guess”. These are chicken enchiladas with jack cheese in a tomatillo sauce. Yummy!I made some beans to go with them, and added a daub each of guacamole and sour cream. I like the chips for the crunch they add.I ordered in a bucket of duck fat after a search turned up a source that wasn’t asking an arm and a leg for it. I have the tub broken down into smaller containers and most of it is frozen save for about a half pound in the fridge. I read all kinds of good things about it and am really looking forward to some turkey leg confit. I did use a spoonful of it when I browned these thighs and really got a nice color on them. I braised the thighs in stock and squeezed in the juice of a lemon and added capers at the finish to make a nice lemon sauce. It was good on the steamed broccoli, too.The rice is a box mix that works well for me – Zatarain’s is a good brand. I really like their wild rice mix.… and a puppeh! I love the expression on his little puppy face. Mrs J says he is a chihuahua terrier mix and was adopted today. Yay!
I asked JeffreyW to send me some ideas for comfort foods and he included this photo. Yum.
I hope everyone had a good holiday. Now it’s time for the Christmas rush. But before I start with those recipes, I thought we’d revisit comfort foods. When things get crazy busy, I fall back on easy comfort foods: soups, mac-n’cheese, slow-cooker meals.
What sparked this idea was a recipe for Macaroni and Cheese Bacon Cups. No, seriously, someone thought of putting macaroni and cheese into cups made of bacon and baking it in the oven. If you’re daring and want to try your hand at it, JeffreyW has the recipe for Bacon Cups here and two Macaroni and Cheese recipes are here and here.
The photo above is easy to recreate (JeffreyW recommends frozen shoestring fries), but he has a recipe for even more elaborate Chile Cheese Fries, click here for recipe and mouth-watering photos.
When cold weather hits and my schedule is full, I want Spicy Potato Soup and Biscuits, recipes here.
Starting next week, I’ll move into holiday recipes, both for the meals and gift giving. For the animal lovers, there is a Bixby update here, but be forewarned when you click through, HE. HAS. GROWN. Although he doesn’t seem to realize it.
What’s on your menu for the weekend? How is the holiday shopping coming along?
Tonight’s feature recipe is very simple and quick to put together.
Slow-Cooker Tangy Roast Beef w/Potatoes & Carrots
- 2 to 3 lbs boneless chuck roast
- ½ cup red wine vinegar
- ¼ cup water
- 1 tsp salt
- ½ tsp pepper
- 1 bay leaf
- 1 onion, quartered
- 4 red potatoes, halved
- 4 carrots, peeled & quartered
In order, place items in Slow-Cooker. Cook according to manufacturer’s directions (usually 8-10 hours on low). Couldn’t be simpler. But if you don’t want tangy, just substitute a good red wine for a richer flavor. If you have time, it’s worth it to brown your roast on all sides before tossing in the slow-cooker. Lightly flour all sides, heat oil in a skillet and brown quickly. I usually use tongs and brown the sides as well.
That’s it for this week. Next week we’ll tackle holiday treats for gift giving or to take to parties. – TaMara
We were watching some freezing rain come down yesterday and that had us a bit down so we decided to bake cinnamon bread in the hope that the aromas would lighten the mood. Pioneer Woman has a nice recipe, we used it and it came out pretty well except the swirls wanted to come apart, at least the top one did. Maybe we should have given it the full two hours rise in the loaf pan but it was starting to get pretty big and I feared a collapse if I waited too long.There’s nothing much better than a slice of cinnamon toast with plenty of butter slathered on. Wow, talk about aromas – the toaster just added to what was already there. Mrs J started talking about one of her favorite things: Cinnamon French toast. She went on an on…… so I didn’t really have much choice for breakfast this morning. Not that I’m complaining, mind.
I nearly dropped the whole stock pot last night while carrying it down to the basement fridge. I did slop a pint or so out onto the stairs but they cleaned up well enough, just bare wood – no carpet. I brought it back up this afternoon and ladled out portions to freeze, and brought the rest to a boil for the dumplings. Simple rolled dumplings: flour, salt, baking powder, lard, and milk enough to moisten. These could have spent more time simmering but they were close enough done to eat. I stirred in a can of cream of celery soup just to get that can out of the pantry. I bought it long ago for an abandoned project, long enough ago I don’t remember what I had intended for it.
Wanted to take a moment and makes sure you could find any of our Thanksgiving recipes easily. This link to the Thanksgiving Files should get you there, but you can also search on a specific ingredient or dish to find a recipe.
The box is at the bottom of this page and it will take you wherever you want to go.
JeffreyW has even made a Turducken:
All photos are from the JeffreyW files. :-)
Have a safe and happy Thanksgiving! – TaMara
This turned out pretty well. The bacon made that a foregone conclusion but the Parmesan was an experiment gone good. I simmered potato pieces in chicken broth until they were soft and then pureed everything in the pot with an immersion blender. The bacon crisped up in a separate pan and was added after the blender did its job – save a little for garnishing at the table. There’s some milk in there to thin it, lots of grated Parmesan and some cheddar I had leftover from burritos. Seasonings include dried thyme, oregano, fresh ground black pepper and salt. I used the same microplane grater I grated the Parm with on a little bit of carrot that you can see in the photo if you look hard.Since I am lunatic I took the chance to add a little color to the plate with a healthy slug of my hot sauce. It was good but I wouldn’t let the lack of it dissuade me from demolishing a future bowl of this soup.