Chili Again, Today

Those chips are deep fried flour tortilla wedges, dusted with kosher salt and a ground mix of dried chili peppers.They are absolutely delicious.  I toss a few at a time into 350° oil for 30 seconds or so before flipping them over to brown the other side.  Drain them on paper towels while the next batch is frying then transfer into a bowl where you can toss them with the seasonings.

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Mmm… Chili

It rained nearly all day and quashed any hopes I would get the yard mowed before it gets to the baling hay stage.  Chili works well on these sorts of dark, cool days.  I roasted poblanos and a red bell pepper over the biggest gas burner for this one, and added in a couple jars of the copycat Rotel tomatoes we canned last year.  It’s straight beef because the chorizo I thought I had, I didn’t.

Fresh Tomatoes

We’re still turning out nontrivial numbers of tomatoes and the odd pepper or two.  You can deal with them one at a time with a simple sammich.I like these on fresh bread or toast with mayo and plenty of salt and pepper.  The classic summer salad of tomatoes and cucumbers in vinaigrette is good but were are just about wore out eating it.To deal the rest I’ve gone to, mainly, stewing them with onions and peppers.  Mac in stewed tomatoes is a simple pleasure.The classic version of this is made with elbows but I ran out of my favored jumbo, ridged elbows to I subbed these small shells.  I like mine with Parmesan and a light sprinkle of red pepper flakes.The rest of the latest batch went into this chili.  I’ve been using annatto in my chili and I think it adds an interesting flavor.  Masa flour makes a nice thickening agent and adds a nice flavor to the dish, as well.

We’ve more tomatoes on the way…

Tidbits

Whoo Boy!  We got some rain last night, the thunder seemed constant all night long.  Bitsy just crawled out from underneath the sofa a few minutes ago.Here’s Gabe and Homer Kitteh messing about by the pond a couple of days ago.  It’s been down a little all winter long, several inches below the overflow pipe.  I haven’t looked this morning yet but it has to be up close, now.I’ve found that using a can of refried beans in my chili recipe really adds some body to it.  I used refried black beans in this but the regular refries from pinto beans should work fine.I’ve been making gravy from the chicken fat captured when I roast a chicken beer-butt style:I pour off the fat (and the water I’ve added to the pan) and refrigerate it to make separating the fat easy.  Make a roux of the fat and flour then add stock to make gravy.  You can also add milk to make it creamy but I don’t except when making it for a pot pie.  We eat half the chicken the first go, then bone the rest for later.  The carcass goes into the pressure cooker to make a stock, takes an hour at pressure rather than all day on the stove-top.Kittehs!  There are a couple of brand new momma cats at the shelter, they were brought in pregnant.  The shelter will eventually spay her but the kittehs have to be weaned first.  Mrs J says 6 to 8 weeks is normal.Rib steaks!  Sous vide is the killer app for steaks.  These spend the afternoon at 138 degrees in their vacuum sealed bags.  Kroger sells whole slabs of these, I slice and bag them with salt and pepper and then freeze.  They go right into the hot bath frozen.Another batch of cuties!  Mrs J says they had to open the overflow kitten room because they have too many right now for the dedicated kitteh nursery.

Tidbits

20170106_110453-1600x1200A little breakfast pr0n to start.  The patty is from that batch of homemade garlic pepper recipe sausage.20161230_162702-1600x1200This is an older picture from a meal we had a couple of weeks ago.  Not sure if I have used it so here it is.  I bought a batch of purple potatoes and mixed them in with fingerlings and a cubed sweet potato.  The pork tenderloin was done sous vide and then seared in a hot pan just before plating.  There is a pan sauce made from red wine and the pan juices.  I reached for the white but it wasn’t open so the red went in.20170108_163513-1600x1200Gumbo!  This one has andouille, chicken, and shrimp.20170108_133521-1600x1200A couple of pineapple upside down cakes.  There was a little pineapple left over from Mrs J’s carrot cake, and we finally used up the last of the maraschino cherries that have been lurking in a dark corner of the fridge for ages.  Not the prettiest cakes ever but they tasted great.  There is one small slice left but it will not last out the day.img_20170110_093935_processedHere’s Ollie!  He’s been mixing about with the other kittehs and we think he’s fitting in quite well.  He and Bitsy spent the night chasing up and down the hallway.20170110_164542-1600x1200I dug one of the rib roasts out of the freezer.  It was one of those the market had on sale for the holidays.  It was oddly cut, the two end ribs were sliced down the middle, making the piece about 1-1/2 inches altogether.  I promised Mrs J that I would turn out the next steak medium done and so set the water bath temp to 140.  When it came out I sliced it in half and seared the pieces in a hot pan.  The pan sauce was made of butter and the same red wine that I used on that pork tenderloin.  The potatoes were rubbed with olive oil and generously salted, then baked in a 350 oven for an hour.20170111_090545-1600x1200Mrs J left for an appointment this morning.  Gabe waited by the door for her return.  He misses his dog mama every time she goes away.20170107_171349-1600x1200That garlic pepper sausage makes pretty good chili.20170110_164600-1600x1200I’ll close with this salad.  It’s a bagged salad topped with a deli made Greek salad with a little extra feta.

Tidbits

20161110_1937411600x1200I’ll start this off with a pie than should have been great but ended up only fair to poor.  It’s a Brown Butter Apple Pie with a Cheddar Crust.  Sound great!  It turned out to be a lot of effort for a disappointing result.  Mrs J swears that she will not try this one again.20161108_1511411600x1200This was a pretty good pie.  Somehow I got the water/flour ratio wrong on the dough – it ended up too wet and sticky.  I kneaded in more flour but gave up and poured it onto the pan.  It got an Awesome Sauce base for the mozzarella, onions, mushrooms, sausage, and ham.20161106_1055061600x1200I broke out my slicer for that big sous vide tenderloin I did, and also sliced some ham.  Most of it I vac-sealed and froze but kept some out for my midwestern version of the classic Cubano sammich.20161031_1357191600x1200More chili!  This is about half chorizo and half ground beef. I don’t usually put sour cream on mine but many people do.  I can take it or leave it.  It does make for a pretty picture, so there’s that.20161103_1701261600x1200I used the slow cook feature on the toaster oven, they got 2 hours on high and some more time on the low setting because we weren’t quite ready to eat.  I used a flat lid for the shallow pan and it touched the chicken quarter, that’s the black patch on the thigh.  The rest was quite tender, the leg came off as I plated it.20161105_1206141600x1200Here’s another sammich made with the pork and ham I sliced.  I need to make more slaw, bake more beans, and make another potato salad.20161109_1619231600x1200Classic spaghetti with meat sauce.  When the pasta drained after cooking, instead of spooning some sauce into it I used half a stick of butter that I zapped in the microwave with several cloves of garlic.  Add a little Parmesan and you can eat it just like that but I like a nice meat sauce.  Mrs J isn’t fond of mushrooms so I sauteed a few to top my plate with as a garnish instead of mixing them into the sauce.dsc03224-1600x1200Here’s a few kittehs.

Chili

20161015_1710571600x1200I like chili with beans and tomatoes.  Deal with it.  LOL  And I like to dress it up with cheese and pickled peppers or whatever else I have laying around.  The temps dipped a bit last week and I thought “At Last!” but it looks like my Fall celebration will be ruined with a return to temps in the 80s.  I will console myself with a couple of chili dogs:20161016_1138181600x1200I almost always buy a bunch of green onions and nearly always they grow too old to use before I can get around to them so I used the occasion to chop the white ends for a garnish.  I still have fresh jalapenos!  They are on the small skinny side this late in the season.  I’m thinking about bringing them in to winter under grow lights.