Category Archives: JeffreyW

A Stab at Focaccia

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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.DSC_9314 (1600x1060)

I made beef and barley soup to go with it, the bread did a great job of soaking up the broth.DSC_9309 (1600x1060)

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Side Order of Steak with My Fries

DSC_9296 (1600x1060)The ribeye was just so-so, the twice fried potatoes were the best part of this meal.

Breakfast Pr0n – Chorizo and Egg Burrito

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We Love Our Gumbo!

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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.

Sammich Pr0n – Panini

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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:DSC_9281 (1600x1060)

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.

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)

Pasta Pr0n – Garlic Shrimp

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Friday Recipe Exchange: Hearty Tomato Soup and Awesome Grilled Cheese

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Photo by JeffreyW

I’m going to repeat some favorite soup recipes tonight. I’m working on a few new pumpkin recipes, but they are not ready for prime time this week. So you’ll have to make do with repeats.

When I’m busy, soup is the thing. I make big batches and they are quick and easy to reheat and add a sandwich or a piece of grilled chicken for a fast dinner or lunch. I could eat soup everyday during cold weather. JeffreyW is no slouch in the soup department either, so there are over 200 recipes on the blog of the soup variety.

For tonight, here are some soups worth repeating:

Cream of Chicken Soup, recipe here.

Two Broccoli Cheese Soup variations are here.

Tomato-Spinach is one of my favorite hearty winter soups, recipe here.

And combining two recent recipe exchanges, JeffreyW does Bean Soup in a Frybread Bowl, recipe and yummy photos here.

For the pet lovers, there is a Bixby diary this week. He’s four months old now and takes up most of my spare time. Which explains why I’m more often outside and not in the kitchen cooking. Also, I’m having great success with both dog and cat food dispenser/toys, that make them work for their food, story here, in case you are looking for a good way to entertain your pets.

What’s on your menu for this beautiful fall weekend? Do you have a favorite way to make grilled cheese? Do you grill any other types of sandwiches – either the grown-up panini style or something of the more guilty pleasure type, like grilled peanut butter and jelly?

Tonight’s feature recipe was one of the first menus I ever published…and also the first time I made my own tomato soup.

Hearty Tomato Soup

  • 28 oz canned tomatoes*
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions, including greens
  • 1 tsp basil
  • ¼ tsp oregano
  • salt & pepper to taste
  • 2 cups milk
  • 2 tbsp whole wheat flour

2 quart saucepan

In a blender, mix tomatoes, garlic, carrots, celery & onions. Blend until liquid. In saucepan, combine tomato mixture with spices, heat over medium heat, stirring constantly. Let bubble (don’t let boil or use high heat, it will scorch) for 5 minutes. Add flour to cold milk, blend until smooth, add to soup. Let bubble again, reduce to low heat and let simmer for 15 minutes. Stir occasionally.

* This is the time to use up any left over garden tomatoes, instead of canned. Blend until you have 4 cups of crushed tomatoes.

Totally Awesome Grilled Cheese

For each sandwich:

  • 2 slices whole wheat bread (or favorite firm bread)
  • Enough favorite cheese (Velveeta, cheddar cheese, Monterey Jack, etc.  to cover bread (about 3 slices)
  • Sliced Jalapeños (if you want some heat)
  • 1 large slice of tomato w/dash of salt
  • 1-2 tsp Mayonnaise or Miracle Whip
  • Butter
  • Spray Oil

Spread salad dressing on both slices of bread and add ½ of the cheese to one slice of bread, place tomato & jalapenos on the cheese and top with remaining cheese and the other slice of bread, this keeps bread from getting soggy from the tomato. Lightly butter outside of both sides of the sandwich and grill in skillet sprayed with cooking spray or lightly oiled on medium heat until cheese is melted and bread is toasted. While it is grilling, press down hard with a spatula, “squishing” the sandwich. We don’t know why, but this makes them taste better.  :-)

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Sammich Pr0n – Sloppy Joe with Cheese

DSC_9261 (1600x1060)Nothing beats sloppy joes for easy eating.  Mrs J said to pick the peppers from the patio containers because she was cleaning up and wanted to get rid of the way past their prime plantings.  I roasted and chopped a few of the Anaheims and a couple of poblanos and added them to onions and a can of tomato bits and added all that to browned ground beef.  It looked enough like the chili we have been eating all week that I stayed away from chili seasonings and went with Sweet Baby Ray’s bbq sauce and catsup. The cheese is about the last of the shredded cheddar and jack, I started with a big bag and used it all week long.

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.

 

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