Tidbits

DSC02956 (1600x1200)The in-laws gifted us these two fig tree cuttings and sent over a small bowl of figs from the tree they were cut from.  Tasty!  I hadn’t ever eaten a fresh fig before, my only exposure to figs of any sort was by way of those Newton cookies and the occasional holiday candied treat.  They didn’t provide too much info on them except to say they were Italian fig trees.  They say they will grow to six feet and bear fruit in the second year.  Any luck and we won’t kill them before that. DSC_1242 (1600x1060)This is my second try at baking slider buns and I think I’m on the right path.  Those black specks are bits of garlic that I flavored the melted butter with for the pre-bake brushing.  I didn’t worry about them when it went on but I should have known they were going to char in the oven.  It looks like one KA recipe will make 20 appropriately sized buns – 2-1/2 to 3 inches each.DSC_5429 (1600x1060)Bea was in the pot with the jalapenos when I looked out the window but by the time I had my camera in hand she was out of it and back into her usual spot.DSC_1245 (1600x1060)We had chicken enchiladas for dinner today, nothing special – tomatillo sauce, roasted poblanos, and Monterey jack.  I made the corn/black bean salad I’ve done before but new to the table is the hominy/sweet corn/red bean salad.  Both salads have onions and green peppers in a rice vinegar dressing.DSC_5424 (1600x1060)Bitsy is taking her turn in the catnip pot.  They are all just crazy for that stuff.

Braised Brisket

20150902_134414 (1600x1060)We’ve had a brisket in the big basement freezer since they sold for $3/lb. I brought it out to thaw the other day.  I was thinking I might smoke it outside in my little electric smoker but decided not.  I kind of winged the recipe, poked in a couple dozen garlic cloves, smeared it all over with mustard and sprinkled on all the various powders that looked good:  Garlic, onion, a couple of different chili powders, cumin, black pepper, and a little kosher salt.  I didn’t want to use much salt because that just ruins using the drippings for a sauce.DSC_0901 (1600x1060)I cooked it in a covered pan at 250ish for four or five hours, letting it braise in its own juices.  I drew off the extra liquids and let it cook uncovered for a while, let it cool and then put it into the fridge to firm up for the slicer.  I sliced it very thin across the grain.DSC_0904 (1600x1060)We had some for lunch today in a few tacos.  The corn salad went well with them.