Category Archives: JeffreyW

Pasta Pr0n – Spaghetti Carbonara

DSC_0711 (1600x1060)I’ve made this a half dozen times in the last year or so and I think I’ve finally got it down.  The key to the recipe is temperature control – it needs to be warm but not so warm that the eggs scramble in the pan.

Here’s a pretty good video of a genial old man (not me!) preparing the dish, watching it is a good use of five minutes of your day.

Rosemary Parmesan Roasted Potatoes

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I saw these potatoes on a new food show on TV and they were pretty good looking, better than these.  He used a deep fryer to finish his off and I went with the oven for mine.  Start by boiling/steaming  large Russet potatoes – put them in a pot and add enough water to half cover them, bring to a simmer on the stove, then cover the pot and finish them in a 400 oven for about an hour.  When they cool a little break them up into pieces, add salt, and douse them with olive oil on a baking tray.  Toss on a couple of sprigs of fresh rosemary and roast them in the hot oven until they brown sufficiently.  Toss the roasted potatoes with grated Parmesan and serve .DSC_0700 (1600x1060)I’ve been seeing people using basil butter here and there for a while now so I decided to give it a try.  I used a good handful of basil leaves, a couple cloves of garlic, a squirt of lemon juice and the zest of a lemon along with a little sugar.  Chop those up and run them in a food processor until they are are a fine paste, then add butter and spin that until everything combines.  Roll the soft butter mixture into a tube in some plastic wrap and then refrigerate to make handling it easier.  It’s pretty good on steak.

Pastry Pr0n – Cream Puffs and Eclairs

DSC_0699 (1600x1060)Not the prettiest you’ll ever see but I bet they eat OK.  LOL  Mrs J made the pastry per this recipe but she made me pipe out them onto a baking tray.  She figured I was best for the job because I watched Alton Brown do it on Youtube.  She filled them with instant vanilla pudding but made me dip them in the ganache “because I always burn my fingers”.

Sammich Pr0n – Sloppy Joe with Cheese

DSC_0682 (1600x1060)I made my usual sloppy joe filler with hamburger, chopped peppers, onion, ketchup and bbq sauce then juiced it up with a fair amount of mild gardiniera mixed right in.  I like to lay slices of a nice melty cheese atop the simmering meat mixture and cover the pan until the cheese melts down a little.  Scoop a nice dollop onto a bun and go from there.DSC_0695 (1600x1060)Bonus pickles!  Mrs J found the last batch a bit too spicy for her taste so today I went with the same basic recipe sans the red peppers.  Left out the onions, too.  Oh, and added dill seed and weed to replace the celery seed.  And Splenda for half the sugar.  I did use white vinegar and mustard seed!  So, mostly the same!  LOL

Just Because I Can

Via

Tidbits

DSC_0679 (1600x1060)We’ve tapped the jar of refrigerator pickles that we put up a few weeks ago.  They are pretty good but Mrs J thinks they are a tad too spicy.  She has a very low threshold.DSC_0576 (1600x1060)Those red pepper flakes are from last year’s crop of cayennes and are definitely hotter than the generic pepper flakes sold at the local food mart.  I think Mrs J’s first sample included a flake that spent a second too long on her tongue.DSC02662 (1600x1200)This is Henrietta, she was brought in as a feral kitty a few weeks ago but has settled into the shelter routine and is friendly enough.  She’s been fixed and vaccinated and is ready for adoption.DSC_0665 (1600x1060)This looks like chicken fried steak but it’s with pork tenderloin instead of cubed beefsteak.  The potatoes were brushed with olive oil and sprinkled with kosher salt and then roasted.  I zap the potatoes in the microwave for a few minutes to speed things up.DSC02684 (1600x1200)Moar kitteh!  This is Elizabeth, she was one of a litter of five that had been born feral and then captured and brought in to be fixed.  Shelter staff really fell for her and persuaded the Good Samaritan to leave her with them rather than be returned to barn.DSC_0663 (1600x1060)Mmm… meatloaf!  No particular recipe for this one but I did use several fresh herbs from the patio garden – oregano and sage and parsley.  I will comment on the sauce, it’s equal parts ketchup and bbq sauce with a dollop of my pepper jelly mixed in.  Very good on this!  The potato got the same treatment as described above:  Zapped in the microwave, then oiled, salted, and roasted cut side down until browned.  We are getting enough tomatoes and cucumbers to keep a container of the summer-y salad going.  It gets a vinaigrette of vinegar and canola oil with oregano and thyme and is always better after being in the fridge overnight.DSC02646 (1600x1200)One last kitteh!  This is Ida, she’s been at the shelter a while.  Staff estimate her age to be a year and a half.  They comment that she was a little withdrawn when she came to the shelter three or four months ago but that she has warmed up to everyone now.  Such a pretty kitty!  Mrs J fed her a bit of chicken from her lunch the other day and says Ida now greets her with head bumps and purrs.

Roasted Tomato Sauce

DSC_0666 (1600x1060)I look forward to making this dish every year when the little tomatoes come in strong.  We have grape tomatoes this year instead of the cherry variety but they are much the same thing.  I saw this recipe where the tomatoes were roasted in the oven before they were mixed with the usual herbs and garlic and went with that method today.  I think it worked very well.

Pizza Pr0n – Margherita

DSC_0658 (1600x1060)I let my bread machine do the dough for this one while we were making a quick store run.  I knew I wanted a thin crust so I made a half recipe from here.  They were out of the mozzarella pearls I wanted so I made do with slices.  The tomatoes are a grape variety that I halved and cored with a spoon to leave just the shell.  I’m a big fan of what they would term “meat lover’s pizza” – several different meat toppings and mushrooms and olives and onions and on and on, but these minimalist types are really very good.DSC_0655 (1600x1060)I usually add the fresh basil after these come out of the oven so that it doesn’t turn black and crispy but I’ve seen them made that way, pretty sure there isn’t a rule about it.

Tidbits

DSC_0638 (1600x1060)Mmm… thick slab of ham with a fancy redeye gravy.  The home fries were cooked in duck fat and were fantastic.  The gravy was developed for a chicken fried steak dish but I went with it on the ham despite it being maybe over the top because it has diced ham and bacon in it.  It would be fine for biscuits or mashed potatoes.DSC02601 (1600x1200)

Kittehs!  This momma cat and her 10 kittens were abandoned in a parking lot in 95 degree weather.  A good Samaritan brought them in to the shelter before the heat got to them but the mother cat was in some distress.  She’s fine now, or as fine as a busy momma can be with 10 youngsters to feed.20150718_151002[1] (1600x1060)Buns, fresh from the oven and brushed with melted butter.  I’m getting better at shaping these things but it’ll be a while before I can claim real expertise.DSC_0646 (1600x1060)Mojo chicken with a mojo dipping sauce.  It’s a half cup each of sour orange juice and olive oil, with plenty of minced garlic, a couple tablespoons of white vinegar, and salt and pepper to taste.  In the background is a variation on the classic Cuban black beans and rice – I added tomato bits and fresh corn to the beans.IMG_3025 (1600x1200)Mrs J left a cat bed and a few pet cage pads out.  Most of her output goes to St Francis but she offers them around to other local shelters and they are usually happy to have them.DSC_0642 (1600x1060)I keep a jar of refrigerator pickling brine on hand to use up some of the peppers the patio container garden is producing.  Whenever I cut up an onion I toss the excess in with the peppers and it works great as a topping for the occasional hamburger.DSC_5298 (1600x1060)

Tidbits

DSC_0623 (1600x1060)We had a nice caprese salad with a burger today for lunch – pearl mozzarella with grape tomatoes and shredded basil with olive oil and a balsamic glaze.DSC_5400 (1600x1060)Our habaneros are starting to ripen.  I have a good crop of jalapenos coming along but none have started to turn red, yet.DSC02562 (1600x1060)This is one of Mrs J’s favorites.  She’s a Maine Coon mix, named Clara Bell, and staff estimate her age to be 2-1/2 years.  Those eyes!DSC_0619 (1600x1060)The King Arthur better buns recipe works great for hoagie rolls!DSC_0616 (1600x1060)This roll isn’t from that batch but it is the same recipe.  Sloppy joes are a family fave.DSC02547 (1600x1060)Moar kitteh!  This is Donald, a 3 month old male, one of a litter of 5.  Mrs J tells me that this is “kitten season” at the shelter.  St Francis’ new building has a room set aside just for kittens.  They spend all day playing outside of their cages:DSC02552 (1600x1060)

DSC_0610 (1600x1060)We don’t eat sammiches all the time.  LOL

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