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Blog Archives

Sammich Pr0n – Pork Tenderloin

DSC_1864 (1600x1060)Pork tenderloins, pounded thin, make for fine sammiches.  I floured this one, dipped it in egg, and then into bread crumbs.  Fry in a half inch of 325 degree oil – too hot and the bread crumbs will burn.  They will cook pretty quickly being all thin like that.  I stirred sambal chili paste into mayo for the garnish spread on it but you can use whatever suits you.  I had no lettuce or there would be some on there, shredded just so.

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Sammich Pr0n – Pulled Pork Sliders

DSC_1254 (1600x1060)These are the first go at sammiches with my latest batch of buns: Pulled pork with slaw.  I think the size is perfect and the King Arthur bun recipe really shines.  DSC_1258 (1600x1060)I made two different corn salads yesterday, one was black beans and sweet corn, the second was red beans, hominy, and sweet corn.  Both had the same dressing so there wasn’t any good reason not to combine the two when putting them away in the fridge.

Bread and Kittens

DSC02875 (1600x1060)This little boy was left at the door of the shelter last Sunday, along with his sister.  At least they weren’t left to fend off coyotes out on a country road somewhere.  He’s had his shots and has been released into the kitten house with the others.  Too small yet to be chipped and fixed – Mrs J says the vet’s rule-of-thumb is to wait till they weigh five pounds, or roughly four to five months. 20150929_122516 (1600x1060)Moar buns!  These are still warm and I’ve just brushed them with melted butter.  They smell great!  We’ll have sloppy joes on a couple of them tonight.DSC02878 (1600x1060)This one just came in with three siblings.  Mrs J doesn’t have any info on any of them.DSC02879 (1600x1060)Here’s that same kitteh with a litter mate, calico coloring about the head and tail.  A pair of real cuties.20150929_144606 (1600x1060)I’ve been making the dough for the buns in my bread machine, letting them go through the first rise before dumping them onto a plastic mat to divide and shape.  I wondered the other day what the loaf would look like if I just let it go ahead and complete an entire bread cycle in the machine.  Bad idea, the loaf grew much to big and was sticking to the lid.  I’m guessing that full tablespoon of yeast the bun recipe called for had a lot to do with that.  Today I dumped the dough and cut it into two pieces, tamped it down into the pans and let it rise for another 45 minutes before sliding them into a 375 oven.  After 20 minutes they were done.20150929_155055 (1600x1060)They look and feel much like regular store-bought white bread, same texture and crumb, a bit more chew to the crust.  I bet they make killer BLTs.

Sammich Pr0n – Sloppy Joe

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Tidbits

DSC_0638 (1600x1060)Mmm… thick slab of ham with a fancy redeye gravy.  The home fries were cooked in duck fat and were fantastic.  The gravy was developed for a chicken fried steak dish but I went with it on the ham despite it being maybe over the top because it has diced ham and bacon in it.  It would be fine for biscuits or mashed potatoes.DSC02601 (1600x1200)

Kittehs!  This momma cat and her 10 kittens were abandoned in a parking lot in 95 degree weather.  A good Samaritan brought them in to the shelter before the heat got to them but the mother cat was in some distress.  She’s fine now, or as fine as a busy momma can be with 10 youngsters to feed.20150718_151002[1] (1600x1060)Buns, fresh from the oven and brushed with melted butter.  I’m getting better at shaping these things but it’ll be a while before I can claim real expertise.DSC_0646 (1600x1060)Mojo chicken with a mojo dipping sauce.  It’s a half cup each of sour orange juice and olive oil, with plenty of minced garlic, a couple tablespoons of white vinegar, and salt and pepper to taste.  In the background is a variation on the classic Cuban black beans and rice – I added tomato bits and fresh corn to the beans.IMG_3025 (1600x1200)Mrs J left a cat bed and a few pet cage pads out.  Most of her output goes to St Francis but she offers them around to other local shelters and they are usually happy to have them.DSC_0642 (1600x1060)I keep a jar of refrigerator pickling brine on hand to use up some of the peppers the patio container garden is producing.  Whenever I cut up an onion I toss the excess in with the peppers and it works great as a topping for the occasional hamburger.DSC_5298 (1600x1060)

Tidbits

20150607_144444 (1600x1060)I nearly forgot that I had this baguette tray with the perforations .  I thought I might try it for some hoagie rolls and it seems to have worked pretty well, not sure if it’s better than on a regular tray.  I got a rash of complaints when I served up a photo of a cheesesteak on a round bun, they said I wasn’t true to the  proper form in the Platonic sense of “cheesesteak” – most of the complaints pointing to lack of a long roll, never mind that they weren’t Amoroso’s.20150609_164029 (1600x1060)That should quell the riot.  I’ll take note of any complaint and report back.PICT3623 (1600x1060)Bonus kitteh!  This is the neighbor’s cat, Mrs J says that is a mackerel pattern.  It was taking advantage of our bench that overlooks the front pond early the other morning.20150609_190526 (1600x1060)I think these are the best looking hamburger buns I’ve made so far.  The shapes are good and the sizes are nearly uniform.  These are from the King Arthur Flour “Beautiful Burger Buns” recipe – now my go to recipe for buns and rolls.20150610_173025 (1600x1060)Mmm… we had this spaghetti for dinner tonight.  A little Italian sausage in some of my Awesome Sauce from last year’s tomato crop.  My container basil was getting lonely, this was a perfect place for s sprig.20150608_162124 (1600x1060)Baked beans!  These are always good to have on hand, along with slaw and potato salad.  Add a sammich for an instant lunch.

Bread Pr0n – Soft Hoagie Rolls

DSC_0389 (1600x1060)I have some Italian beef working for lunch and need proper rolls to put together sandwiches.  These are from that King Arthur bun recipe and I have high hopes for them in this role.  The recipe is for eight buns, I divided it into six parts and the rolls are pretty big.  These are fresh from the oven and just brushed with the melted butter and they smell wonderful!

Homemade Buns

DSC_9769 (1600x1060)Mrs J wanted sloppy joes for lunch but a quick look found us lacking buns that would work.  I did a search for quick burger buns and this one jumped up.  The recipe calls for a ton of yeast because it isn’t given much time to work, just a 10 minute rest after they are shaped and placed on a baking tray.  My oven may be running a tad hot ever since I fiddled with the adjustment slider on the underside of the temperature dial.  It had been a bit cooler than the setting indicated and I may have overshot.  At any rate, with the temps set to 425 per the recipe they were looking like this at 9 minutes in so I pulled them.DSC_9771 (1600x1060)They felt a wee bit heavy and they were fairly dense but worked very well for the task.  I think the next batch will get a little more time for a rise and a cooler oven, say at the 375 setting.  The sloppy joe has a slice of muenster cheese, placed while still in the pan and then covered while it melted down into the beef.  The beef recipe was my usual – sweat down onions and bell peppers, add garlic, toss in the beef to brown while dipping out grease and then adding bbq sauce, catsup, brown sugar, dry mustard, and whatever else catches my eye.  I thickened this batch with cornstarch dissolved in stock but that is optional. DSC01484 (1600x1200)Bonus pet blankets and beds!  Mrs J has been busy as a beaver.

Brisket Sliders and Garlic Fries

DSC_5283 [1600x1200]I had some dinner rolls that were telling me that they were slider buns and that I should not even think about buttering them up.  I keep thinking that this time the red cabbage will not bleed color all over everything.  Perhaps if I didn’t use salt or vinegar?  Why would I eat slaw without those things?  Will my new little RC helicopter scare kitteh?DSC_5286 [1600x1200]I read several recipes for garlic fries yesterday and was determined to give them a try.  There were several methods of fixing these mentioned but I went with what seemed the easiest:  I deep fried as usual and then tossed the drained fries into a hot skillet with sliced garlic and butter and stirred them to cover.  I thought I may have used too much garlic (three big cloves) because they were definitely aromatic but they turned out just fine.  An alternate method would be to toss with the garlic butter (or oil) and bake them.  Take care not to burn the garlic.

Ack! Mowing season is back!

The lawn care/mower dealer just brought back my mower from it’s off season maintenance.  Nothing wrong with it so far, I think this will be the third season on it, two and a half, maybe.  Oil and filters changed out, new blades mounted and the old ones resharpened for spares.  Yeah, just found a pic of it when it was new, dated Sep ’09.Image

I wasn’t around when the guy came with the trailer to haul the mower back to his shop and I was starting to wonder whether they had it or if some thief had it, instead.  I was thinking about calling as my paranoia was mounting but everything was fine.  I’ll need to dig out my iPod and make sure I have some podcasts and tunes on it.  A set of earmuffs over the earbuds and I can lose myself in a story, makes the mowing go by fast.

Here’s the last of that crockpot pork:Image