Category Archives: Back to Basics Cooking
Ginger Boy, thwarted.Here’s another view of that fritillary at the pond.Ham and cheese muffin with an egg and that red pepper jelly. It’s a little too runny, more like pepper syrup. Tasty, nonetheless.Those tabasco peppers are slowly ripening.It doesn’t get much more comfortable than mashed potatoes and gravyI brought in enough peppers to make a nice slaw.Cheeseburger pr0nI like pie.
Little D wanted pizza tonight and I asked if it would be all right if we tried cooking it on the wood pellet grill. Since the answer was yes and it was an inexpensive Red Barron frozen, I felt we had nothing to lose.
It was delicious. Like the best frozen pizza I’ve ever made. Can’t imagine I’ll ever make it any other way. Can’t wait to try it on a fresh, homemade one next.
I followed the directions on the box for oven baking it. The crust was nicely browned without burning, but I think it could have been crisper. I think the only thing I would change would be to preheat the grill to 500 degree F, add the pizza and reduce to about 375. That should crisp the crust without burning.
I made up a stuffed pepper dish using Anaheim and banana peppers. These are not optimal peppers for stuffing but I have so many I wanted to give them a try. Verdict: Meh. It was just OK, the flesh of these peppers was not a thick as the bell peppers that usually get the nod and their flavor not as distinctive. I did manage to use up the last of the stuffing mix.
Photo of yummy potato salad by JeffreyW, of course
At the last-minute yesterday, I decided we needed potato salad at our cookout. Luckily, electric pressure cooker to the rescue. Four minutes cooking time, about 10 minutes prep. I left potatoes and eggs in the fridge to cool while we ran around. Added mayo, mustard, some dill pickle juice just before dinner and served with grilled hamburgers and corn. Yum.
Perfect Picnic Potato Salad
- 6 large potatoes, peeled, cubed
- 4 large eggs
- 1/2 small yellow onion, finely diced
- mayo and yellow mustard to taste – I used less than a cup of mayo and about 1/4 cup mustard – but I know some people like a lot more. I added a 1/4 cup of dill pickle juice
- salt and pepper to taste
Add the steaming basket to the pressure cooker. Add cubed potatoes (and you don’t need to be too fancy with cutting the pieces – just relatively same size for uniform cooking). Place washed eggs on top of the potatoes. Close the unit, set to steam for 4 minutes. When finished, use the rapid release method to ensure eggs don’t over cook and potatoes stay firm.
Add eggs to a cold water ice bath. Remove potatoes and drain excess water. Add to large serving bowl. Peel eggs, wash and cube. Add to potatoes. Let cool completely before mixing so as not to turn the potatoes into mush.
Once cooled, add remaining ingredients and fold until well mixed. Let sit for about 10 minutes before serving.
Serves 6 easily
I made a quick pass through the container peppers to collect a nice variety of colors for a slaw. These will be run through a mandoline and the results of that roughly chopped and added to to a head of cabbage that has undergone the same treatment. I like to salt the mixture fairly heavily and toss it in a big bowl to wilt for an hour or two. Rinse the salt, drain , and add a rice vinegar dressing, some celery seeds, and fresh ground black pepper.