JeffreyW’s garden bounty
Another week just flew by and it’s time for the recipe exchange. I came home from NE with a car full of fresh vegetables from my brother’s garden. I’m afraid some of tomatoes did not survive the change in altitude very well. But I made fresh salsa with them and all was well.
I gifted my family with Palisade peaches and with the few that were left, my mom made Peach Cobbler (recipe here). At that link you can also see a photo of the 110 year old house I considered putting a bid on before heading out on my trip.
Dinner menu this week was Fajita Chicken & Vegetable Kabobs and another cobbler. For the full dinner menu, recipes and shopping list, click here.
JeffreyW turns his garden bounty into spicy Five Pepper Jelly.
Finally, JeffreyW was showing off his Five Pepper Jelly, and I wish I canned because I LOVE pepper jellies. How he transforms peppers into jelly, click here and what he does with it, yum, click here (warning, click and you’ll want biscuits and gravy).
For the pet lovers, Bixby took time out from his daily adventures to write a diary entry here.
Cooler weather has put me in the mood for fall recipes, especially soups. What are you looking forward to making as fall approaches? What is on the menu for the weekend?
Tonight’s featured recipe has to be all about the peaches again, since it’s a short two to three weeks of sweetness. This recipe is sweet and spicy, great for lunch or dinner.
Spicy Peach Dressing
- 2 large peaches, peeled, pitted and quartered
- 1/2 cup red wine vinegar
- 2 tablespoons chopped cilantro
- salt and pepper to taste
- 1 jalapeño or other hot pepper, halved and seeded
- 1/2 cup olive oil
Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.
Spinach Chicken Salad
- 3 boneless, skinless chicken breast halves
- 1/2 small sweet yellow onion, thinly sliced
- 1 lb cleaned baby spinach leaves
- 1 cup chopped, toasted walnuts
- 1 peach, peeled, pitted and thinly sliced
- 3 ounces crumbled bleu cheese or chevre
Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (165 degrees at center).
Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
Serving: 4 to 6
That’s it for this week. Have a good weekend and enjoy the last full week of August, I know I will. – TaMara
I’ve been on a fruit salad kick. Lots of fresh fruit at the market this time of year. Grapes are a mainstay, I use both red and green grapes and I like to cut them in half unless they are really tiny. Seedless grapes are easier but I have spent a lot of time scraping seeds away when those aren’t available. Also in this one are pears, peaches, kiwis, pineapple, oranges, and bananas.
Kitteh! Here’s a 3 month old male. Mrs J says they named him Diti but she will not swear to the spelling. D. T.? DeeTee? Ditty?Mmm… cheeseburger. This one has Swiss cheese and a pile of pickled peppers.More of those roasted rosemary Parmesan potatoes. These are Yukon Golds and they are plated with sesame green beans and a piece of roasted chicken.Moar Kitteh! This is Kaitlyn, an 8 week old female with interesting coloration, a tabby/calico look.That’s Kaitlyn there – right up against the blue watchband on this kitten house staffer. They call that staffer “the cat whisperer” because she can really get a feral cat calmed down and purring.Country ribs and fries. I have my best luck with these pork “logs” when I braise them, covered, in a low oven, say 225 to 250. I use broth as the braising liquid, adding bbq sauce at the end and uncovering them to help reduce the sauce. These were finished on the outside grill but they can be done under a broiler – watch them close so they don’t char.Here’s another cheeseburger, this one is garnished with some of those refrigerator pickles. On the side is one of my favorite summer salads of tomatoes and cucumbers with onions in a vinaigrette. It’s better the next day but isn’t bad when freshly made like this one.
I bought a bottle of sour orange juice so I could more closely replicate the mojo marinade needed for a proper roast pork Cubano sandwich. I haven’t done that yet, but a recipe for mojo marinated roast chicken caught my eye. A mojo sauce is mostly olive oil with garlic, citrus, and oregano. I used fresh oregano instead of dried in mine. The lemon and lime juices in the recipe are intended to get to the sour/bitter taste profile of the sour orange juice when sour orange isn’t available and regular orange juice is substituted. Lacking a rotisserie on my grill I used the beer can roaster gadget with good result.A recipe for Cuban style black beans and rice worked well and fit the general theme of the plate. I have no Idea if broccoli plays much part in the Cuban diet but I like it so I steamed some florets and gave them a squeeze of lemon. I picked the green pepper and a couple of sweet banana peppers from my container garden to make the bean dish. The addition of a splash of red wine vinegar to the beans right before serving them really made the dish. I never would have thought to do that but it works!
It’s rainy today here in Beautiful Southern Illinois™ and so I passed some time looking around for something to fix for dinner. Found some of the Andouille sausage I made a while back and thought jambalaya might hit the spot. I try to link to this guy whenever I can, he’s my goto guy when I do anything Cajun-style. The link goes to a jambalaya recipe that informed my take on it today, you could do worse than spend a little time looking over his recipe collection.
I opened a can of coconut milk the other day for the shrimp dish but only used a couple of tablespoons out of it so I looked around for a recipe to use the rest. This one is said to be a Brazilian recipe and I had everything except for the hot chilies. I added some curry powder I had on hand to the spices in the recipe and backed off the cayenne it called for because I wanted Mrs J to not hate me. The dish was not at all spicy even though I did use canned tomato bits with the green chilies. There is one huge sweet onion in there, chopped into not so small pieces. The chicken was boneless and skinless thighs and breasts with the breasts cut into thigh sized pieces. The gravy looked thin so I stirred in corn starch in a slurry to thicken it. Pretty good over the white rice.
Last week I found a nice, small pork roast on sale and decided it would be perfect to make a slow-cooker pulled pork. That reminded me that it would be a good idea to revisit JeffreyW’s smoking adventures with his backyard smoker. I’ve pulled a few recipes, but if you search for “smoker” on the blog, you’ll find a whole lot more of his mouth-watering pictures and recipes.
Let’s start with my slow-cooker Easy Pulled Pork, I posted two ways to make it here.
Next up, JeffreyW makes an assortment of goodies in his smoker:
Here is his recommendation for a smoker and some tasty Ribs.
Homemade Pastrami (click here) – serious mouth-watering photos.
Smoked Chicken (photos and recipe here).
My youngest brother also jumped on the Smoker band wagon and sent me photos of a great meal that included Smoked Macaroni and Cheese (link here). He didn’t include a recipe, but I think it’s safe to say, make your favorite Mac ‘n Cheese, place in an aluminum pan, cover and smoke it for about 45 minutes to an hour at 165-180 degrees.
Smoker people seem very passionate, so if you’ve got the bug, hit the comments and share your experiences and expertise. What delicious things do you have planned this weekend? Anyone getting the grill out yet?
Tonight’s featured recipe from JeffreyW:
I thawed a beef brisket and was thinking corned beef but changed my mind. I have a fresh made pastrami on hand so I decided on a straight smoked brisket. The procedure is much the same as with making a pastrami except you are starting with a fresh beef beef brisket rather than a corned one. I suppose you could use the same dry rub for both but I wasn’t sure how the juniper berries in the pastrami rub would taste so I went with a more traditional rub. I was tossing various ingredients in and didn’t keep track of the amounts of each so I can’t do more than list them from memory: Black pepper, kosher salt, onion powder, granulated garlic, smoked paprika, ancho powder, regular chili powder, fresh ground cumin, some powder out of a bottle of Goya “Adobe Seasoning” (it’s yellow – go figure), creole/Cajun seasoning, oregano, and probably a few more.
I placed it on the top rack of my electric smoker, threaded the temp probe through the vent and into the thickest part, placed a drippings pan with an inch of apple cider under the meat, added the soaked hickory to the smoke chamber, closed the door and fired it up. It’s been cold and snowy so I knew it would take a good while to get to the “done” temperature but I wasn’t thinking 23 hours. That’s how long it spent in there before I pulled it. The probe was registering 176 degrees.
I pulled the first drippings pan out because I think it was keeping the inside temperature in the smoker too low and replaced it with a dry pan after about 12 hours. The quart of cider plus the drippings was reduced to what you see above. If I could make it by the gallon I’m pretty sure I would be a millionaire in short order. Awesome stuff.
That’s it for this week. No Bixby update, but he turns 10 months old this weekend, so I’ll put something together soon. Have a great weekend. – TaMara
I like green beans cooked this way: Parboil the cleaned beans for about 4 or 5 minutes then dump them in an ice bath to quickly stop them cooking. I drain them and put them aside until right before dinner is due then saute them in oil with garlic and ginger. I use olive oil with a wee drop of sesame oil for the flavor, and add a dollop of oyster sauce right at the end before plating. The sesame seeds are a garnish, optional.
For the lo mein dish the chicken marinated in soy sauce, rice vinegar, garlic, ginger, and a spoonful of chili garlic paste with some cornstarch. I make a brown sauce that is pretty much the same as the marinade plus a slug of chicken stock. To prepare the dish, heat some oil in a wok, add chopped onions and frozen peas, garlic and ginger, and add the chicken with its marinade. Leave it alone in the hot wok for a minute or two without tossing and it’ll brown nicely. Add the cooked and drained noodles and stir to combine, add the brown sauce and stir and toss as it thickens.