I’ve been buying fresh jalapenos at the store and keeping them in the fridge for use in Tex-Mex dishes. When they start to get limp I’ve been slicing them and dropping the slices into a jar of dill pickle slices. In a few weeks they become interesting. I have some of those dilled jalapenos on this burger along with a nice slice of sweet onion and a squirt of hot mustard atop a slice of provolone.
I was thinking a mushroom swiss burger when I started the mushrooms in butter and olive oil but changed my mind and went with the gravy over the fries. The gravy is an ad hoc mixture of stock and various other oddments. I cooked the burgers in a toaster oven so the drippings from the beef weren’t available but it turned out well enough.
I had a few crawfish tails left over from last night’s pizza I needed to use pretty soon so I had that in the back of my mind as I idled through a few searches this morning. No one chimed in with an answer for my question “what would be considered a typically Cajun cheese’ so I entered “Cajun” + “cheese” into the search box hoping to stumble across an answer. What I got were dozens of recipes for “Cajun mac and cheese”.This seemed a perfect place to use up those extra tails. The crawfish already had a goodly amount of Creole seasoning so I added more and minced a jalapeno for extra fun. Those are the last of my ridged jumbo elbows so I’ll be needing to make another run to the country store.
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:
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.
My jalapeno jelly was good enough last year to warrant another go at it so I looked around for recipes and found this one. I have several pepper varieties so I adapted the recipe for the ones I wanted to use.The recipe called for a total of three cups of chopped peppers so I stuck with that. My recipe used one green bell, three red Anaheims, five or six ripe jalapenos, six or seven red serranos, and two habs. The habs I didn’t run through the blender, I just boiled them with the rest and then pulled them out before jarring. Yeah, I chickened out. I had more peppers chopped than the recipe wanted and I ended with seven half pints to process.Every jar sealed, I did find one jar with a chip in the rim when I ran the damp paper towel around it just prior to putting the lids on so I hurried to swap jars out, I usually sterilize more jars than I think I’ll need just to be on the safe side. I had a small taste of the hot jelly left over and there is a nice tang to it. I think I could have used those two habaneros without it turning out too hot.I left a few chunks of pepper for the texture rather than smoothing it all out in the blender. I think it’s jelling pretty well. This is the first time I’ve used liquid pectin. I’ll open a jar soon to try it. I’m optimistic!
Spent several hours mowing today so I needed something that would be good on a long simmer. These large lima beans soaked overnight then simmered in chicken stock for almost too long. There’s a large Vidalia onion chopped up in there, and some of the cured pork pieces we keep on hand in the freezer just for bean soups. That meat processor we make a morning out of visiting keeps odds and ends of cured pork in big bags and we pick up a couple everytime we go. The cornbread had minced jalapeno and shredded cheddar added to the basic back of the box recipe, and the bowl is garnished with more jalapeno and minced onion.