Category Archives: Fun with Food
You can take the lid off this way but there is no advantage other than producing a lid with a nice rim on it. I guess you could stick on a felt pad and make trivets of them. It leaves a sharp edge on the can itself so it isn’t an addition to safety. On balance, it’s a minus – take it off the regular way and you can drop the lind into the can so the sharp edge is hidden. On the gripping hand, the sharp edge makes the can into a pretty nice biscuit cutter!
We currently are running an excess supply of pork ribs. Kroger often sell three racks packaged together in a big sealed bag. Ordinarily I separate them and freeze individual racks but somehow a package went entire into the big freezer. So. We ended up with three racks to use up, thaw one, thaw them all. This is round two.The patio garden produced a couple of nice red bells, one was roasted to add to the beans, along with a large sweet onion, bbq sauce, ketchup, and brown sugar.I poked several already cooked ribs into the beans and cooked them at 350 for half an hour.
My garden was hit with both hail and an infestation of earwigs. I managed to get a small crop of tomatoes, jalapenos and potatoes despite the destruction. The ducks have been great at keeping the rest of the pests at bay, but earwigs are nocturnal, so they managed to escape the duck patrol.
My dad and youngest brother sent home cucumbers and jalapenos on my last trip, so I decided it was time to put everything to good use before they went bad on my counter.
First up, Easy Salsa, recipe here.
I love pickled jalapenos, so I wanted to pickle some this summer. I have had plenty, but I thought if I was going to do that, it wouldn’t hurt to have extra from my brother. Add my dad’s huge English cucumbers and I got a fresh, spicy combo that is terrific on everything, especially grilled hot dogs. Yum.
Pickled Jalapeno-Cucumber Relish
- 10 large jalapenos
- 1 large cucumber (or two medium)
- 2 tsp fresh dill (opt)
- 1/2 tsp dried oregano
- 2 garlic cloves, peeled, quartered
- 1 cup water
- 3/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 1 tbsp kosher salt
- 3 tbsp sugar
jars, blender, saucepan
You can rough chop all the vegetables, since this will be run through either a food processor or blender. If you want to tone down the spice – remove the seeds and ribs from the jalapenos. I did not peel the cucumber because it was garden fresh.
I added just a touch of dill – because I thought the cucumbers would need it. It’s not overwhelming and it could easily be omitted.
In the saucepan combine water, vinegars, sugar and salt. Bring to a low boil
In the blender or food processor, add jalapenos, cucumbers, herbs and garlic and just enough water to cover. Pulse until all the ingredients are finely chopped. Add to boiling mixture, bring back to a boil, reduced heat and cook for 5 minutes. Remove from heat and allow to cool before adding to sterilized glass jars.
I did not can this recipe – jars will last about two weeks in the refrigerator. I froze several of the jars and they should last a good six months.
As a side note – those are grapes from my vines. I have one red vine and one concord vine. Last year they were barren, the year before they tasted like concord grapes, this year the vines are overflowing and taste sweet and are almost seedless. This fall I’m going to espalier them to create a screen and hopefully keep the dogs out of them. It’s been a challenge this year. Bixby loves to pick them off the vines and grapes are not good for dogs.
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.
Peach Pie photo by JeffreyW
My family waits for this time of year…and always hope it coincides with my summer trip home. It did this year and my mom made a great Peach Crisp (if you use this Perfect Apple Crisp recipe – click here – substituting peaches – you can cook off most of the liquid – making a great syrup – before adding the crisp topping for a Perfect Peach Crisp)
I’ve been eating them, several a day, fresh from the box. But as you know, peaches go from fresh to eat to almost too ripe in the blink of an eye. That’s when all these recipes can come in handy.
For all the peach week recipes, click here. Enjoy!