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Blog Archives

Yes, We Have Beans

Beans are a standard  with fried fish, same for slaw.  Potato salad is optional but recommended.I bought one of the larger cans of baked beans and added pintos and black beans to them, along with  brown sugar, ketchup, a sweet bbq sauce, dry mustard, onion powder, granulated garlic, dried onion flakes,and a bunch of veggies:  onions, poblanos, red bells, and minced jalapenos.I was making a lot of beans so I used a lot of veggies.  Sweat them down separately and then combine with the beans.  I bake mine “for a while”.  You want to reduce the liquids a bit.  This batch cooked for an hour at 350 but they could’ve cooked longer.  I filled a big plastic container and froze the rest.  I hate running out of beans.

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Sammich Pr0n – Bean Dogs

Tidbits

Tomatoes!  So many!  The weather has been playing havoc with the yields, it may have slowed but it hasn’t stopped them.  Brings up the dilemma faced by most all tomato growers:  What to do with them all.Everyone loves the BLTs, what we have here is a TLT.  Tuna salad is a summer favorite of ours: Tuna, mayo, pickle relish, chopped celery, chopped egg, chopped green or red bell peppers, minced onion, and this one even has shredded cheddar.The classic summer salad of sliced cucumbers and tomatoes.  I make a dressing of 2 parts water to 1 part rice vinegar, a splash of canola oil, and seasoned with salt and pepper.  If you like you can add a bit of granulated garlic and a dried herb or 2, basil and thyme or oregano.  It’s better the next day after an overnight in the fridge.Macaroni and tomatoes is one of those simple dishes that are so good you should make some right away.  Drop the tomatoes into boiling water for a minute then transfer them into an ice water bath to take off the skins.  Chop them up and simmer them for a half hour in a pot in which you have softened some minced garlic in a little oil.  Garnish with fresh basil and eat hot or cold.Green beans boiled with potatoes in ham broth is another summer favorite.  We use cured chunks of ham or smoked ham hocks.  Boil the ham and a sliced sweet onion in chicken stock for a few hours then drop in the potatoes.  We used fingerlings for this but any small potato will serve, or just cut bigger potatoes into smaller pieces.  Give the potatoes a head start because they will take longer to cook through, then add the green beans.  Don’t be afraid to cook the beans for an hour or more.  Cornbread is the perfect side.I did the sous vide ribs thing again, worked great again.  We ate gratin potatoes and baked beans with them this time.  Mrs J declared this “a full meal deal”.The potatoes were easy enough:  I sliced these with my mandoline with the skins on, then arranged them in a casserole alternating layers with sliced onions.  Pour on a cheese sauce and bake, covered for 45 minutes or so, uncover for the last 10-15 so the top browns.  I made this one with cheddar.This is a dish full of chicken and rice enchiladas in a tomatillo sauce.  It doesn’t look like much but it was tasty.

Sammich Pr0n – Cheeseburger

Beans, Beans, The Musical Fruit

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Smoked Chicken

20161001_165129These two bird spent about 5 hours in the electric smoker and turned out great.  First 4 hours were at 225, I cranked it to 250 (max for this unit) as supper approached.  Peach wood all the way.  They both were rubbed with a dry mixture that I keep on hand.  I make my own but can’t really provide a recipe because I’m always adding to it.  Most any of these recipes will work fine.20161001_170402

Tidbits

dsc037361600x1200We don’t have much info on Cleo, AKA Grumpy Kitty.  She’s an older kitteh and hasn’t been at St Francis long.20160908_1629571600x1200Stir fry chicken and broccoli is a favorite around here.  This one has red bell peppers, red onions, and mushrooms in a brown sauce with noodles.20160906_103238-1600x1200I mentioned doing a brisket in the smoker and finishing it in the toaster oven set to slow cook.  Here it is after a night in the fridge to firm it for slicing.20160907_1449411600x1200I said the new counter top oven would fit a 10″ cast iron skillet, here it is with beans ready for baking.  I use the same skillet for cornbread.20160907_1625221600x1200This is a favorite here, a real comfort food platter.  The beans may have come from that batch of beans in the photo above but I made two batches in as many days and I’m not quite sure.  dsc037301600x1200This is the same puppy we last saw with her head in a bag full of chicken.  She is a chihuahua mix with what may be terrier of some sort.20160911_1714461600x1200The local Kroger has sales on boneless rib eyes pretty often, not sure why that cut is featured above others but they can count on me to grab extra every time.20160910_1649261600x1200We often buy frozen shrimp already butterflied and breaded but these I did myself.  Dust the prepared shrimp with seasoned flour, dredge in beaten eggs, and then coat with bread crumbs – on these I used panko and they came out great after frying in 350 oil for about 2 minutes.dsc037241600x1200This is Roma.  She’s 4 months old, very affectionate, and would be thrilled to go home with you.

Mmm… Baked Beans

20160626_121423(1600x1200)I just love these hotel pans, also known as steam table pans.  This one is a 4 inch deep, half-sized pan.  It measures, roughly, 12 inches by 10 inches.  There is more info on the sizes available at the link.

Back to the beans:  It doesn’t hurt to use canned “pork ‘n beans” of whichever brand you like as a base.  They are probably going to be navy beans in a tomato-y type of sauce.  I have a couple of cans of the house brand beans in the pan along with great northern beans, dark red kidney beans, and a bean that looks like a pinto bean but isn’t (I forgot to write the name down – it’s the pink-ish bean right next to the white northern beans).20160626_123156(1600x1200)Add in plenty of chopped onions, and peppers of some kind, I have been using my jalapenos from the patio garden.  I added smoked pork to my beans this time but bacon works fine, even ground beef.  You can get creative with the sauce – ketchup, brown sugar, rice vinegar, soy sauce, sweet soy sauce, and a favorite bbq sauce are in this one.20160626_123335(1600x1200)Stir everything together and place it into a 350 oven, uncovered, and bake it for about 2 hours, checking every half hour or so.  I keep a crust from forming on the sides and bottom with a flat wooden scraper.20160626_150518(1600x1200)It wants to be a tad loose still when you take it out, it will tend to firm up as it cools and you don’t want the beans to be too dry.  You can eat them hot or cold and they are a great side dish for just about any meal.20160626_164853(1600x1200)We fried some fish for dinner today and they were perfect with the slaw and potato salad.  I experimented with the tartar sauce, it had sweet relish, lemon, horseradish, and dill in the mayo base.  I wiped the little dish clean with the last bite of fish.

Fried Fish Fillets – Largemouth (Black) Bass

DSC_1691 (1600x1060)I had friends over this fall, fishing both of my stocked ponds.  One fellow left me with some cleaned fillets as a thank you.  I vacuum sealed a few and promptly forgot them after filing them away in a freezer.  Found fish taste the best!  These were floured, dipped in a milk/egg mixture, and dredged in panko.  Yum!

Tidbits

20151231_152309 (1600x1060)Ginger taste tests the doggies’ chow.  Mrs J has a recipe she’s been using to add a little flavor to the regular dry fare.DSC_1916 (2)I’ve always liked this photo of a cardinal and her wingman swooping by a feeder on a bright day against a snowy background.DSC_1637 (1600x1060)Here are those pressure cooker baked beans.  I’ve added some bbq sauce and ketchup because the original beans were a tad dry.  They accompany a sammich of ham salad on dark rye.DSC_2587 (1600x1060)Here’s a whole flock of cardinals, attracted by a pile of seed on the ground.DSC_2637 (1600x1060)And several bluejays take their turn.DSC_1649 (1600x1060)A pretty good tasting chicken noodle soup I made up today to use up a few chicken thighs I did up in a confit the other day.  Mrs J tells me she likes hominy so there is some in there today.DSC_1640 (1600x1060)Here are those chicken thighs I mentioned, with yellow rice and steamed broccoli.  I have the legs quarters and breast of a medium sized turkey salted down, I’ll do a confit with them tomorrow.  All the rest of that turkey is simmering in my stockpot this afternoon.DSC_2731Moar bluejays!