Mmm… rib eye steak with rosemary potatoes fried in duck fat, and stir fried asparagus. This is about the fifth best photo of this platter but all of the better angles revealed a (gasp!) hair. It’s still there in this one but the light doesn’t catch it in quite the same manner and it’s not something you would find without some advance notice and some scrutiny at a higher magnification. Of the three entrees the potatoes took the longest to cook. Some recipes call for them to be par-boiled but I went with a straight up skillet fry.The asparagus we had with the steak came in a sizable bunch so I kept some back and used it this morning in a frittata/omelet with a sliced onion and a bit of ham. Mrs J took a portion of orange chicken and rice to work with her the other day but brought it back because they had a spread laid out for lunch.The leftovers were perfect for a nice fried rice dish – this one has bacon, peas, green onions, and an egg added to the plain rice with a splash of oyster sauce and soy.St Francis is in the middle of moving out of the old house that the shelter was established in and into their new building. They’ve been saving up for a while and doing sales and auctions and hitting up local animal lovers for cash, the new headquarters is nearly half paid for already but they could always use more help.Mrs J says they aren’t quite done with the finish work in the kitteh section of the new digs but these may be the last pictures taken of cats in the old house. They are taking bids for the demolition. It really was falling down around them.We’ll have photos of the new place soon-ish.
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.
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.
New puppy or not, gotta eat. Chuck roasts were on sale this week, so I bought a five pound one, cut in half and marinated one half and froze the other. I threw the corn in the slow-cooker during the last 15 minutes an it was perfectly steamed.
Recipe is here: Tangy Pot Roast