These went from dry to done in just a couple of hours thanks to the Instant Pot pressure cooker. It probably could have been done quicker but I was a little leery of the cooking tables. I have a vague memory of being disappointed in some pintos I cooked following their data. I decided to simmer them for an hour then give them an hour in the cooker. They cooked in chicken stock with a chopped onion, bay leaves, pepper, salt, dried thyme, and a couple chunks of cured ham.
We are fast approaching Thanksgiving and we’ve had our second hard freeze. The first time I carted the vulnerable jalapenos into the garage overnight but I didn’t this time. I combed through the wilting foliage for the last harvest. The cornbread cubes are drying in anticipation of making a dressing. I baked a loaf of plain white bread earlier and dried them in a low oven.Here’s another treatment of the picture of Bea among the habaneros, it’s done with the “mosaic” filter in the Prisma app. It most effective when there are a lot of discrete elements within the photo like the leaves and peppers in this one.Sammich pr0n! This is a cod fillet that had been dredged one time in a commercial fish breading that I added some coarser cornmeal to. I made a very busy tartar sauce of mayo, onions, chives, horseradish, jalapeno, lemon juice, salt and pepper – and topped that with slaw.Here’s a chicken breast that was slow cooked in the toaster oven with my (current) favorite hot sides of fried potatoes and sauteed Brussels sprouts.Just your basic cheeseburger – pickles, onions, mustard.Here’s that mosaic filter again. The algorithm that draws in the tiles has trouble with the motion blurred background. And that tongue! LOLI had the stub end of a loaf of Italian bread left over from making garlic bread to go with a small lasagna I made the other day. The lasagna was pretty good but I served it right out of the oven and the layers slipped and slid all over the plate in the bechamel/tomato sauce. Served it in a bowl, I could have called it soup. Ha Ha I meant to do that!
These are cooked for a long time over low heat – that’s what the “Southern Style” is all about. This dish today was cooked with a cured ham hock, one of those we travel an hour or so north to get from a meat processor there.This is part of one, it’s been simmering in water and stock with an onion for a couple of hours. I didn’t see any of these out on display the last trip and asked for a couple. They brought out two humongous hocks and my eyes nearly bugged out. The guy asked, helpfully, if I wanted them cut up some? I nodded yes and he took them to the saw and cut them each into three parts.You have to make cornbread to eat with these beans – It Is Written. To cook these it’s not so much a recipe as much as a method. I start the hock early, then set it out to cool and add the beans to the water and chicken stock it simmered in. Bring them to a boil and then reduce to a simmer for a couple of hours. After the hock cools, remove the bones and skin and cut it up to add back, add potatoes a little later. Those little baby potatoes I used take about 45 minutes to cook at a simmer. I used salt, fresh ground black pepper, onion powder, cayenne pepper and granulated garlic to season these.
Nothing special about these, I will note that I used the “boil for a minute and let sit, covered, for an hour” method rather than soaking overnight. It worked fine. You drain the beans after the hour and then cook to your regular recipe. These are cooked in chicken stock with carrots, celery, and onions that were sauteed briefly. I like to add a Creole/Cajun seasoning to mine, and a couple of bay leaves. These have ham chunks that simmered in stock while the beans soaked to get a head start.The cornbread isn’t anything fancy, just the back of the box recipe.
I ransacked the cupboard for dark red kidney beans in a can to make three bean salad yesterday and found none. I thought maybe I could soak some dried beans and cook them to use. I started them but decided to just go back to town and buy some in the can. Mrs J said she was thinking bean soup and cornbread would be good since we had a start on that and, like any right thinking man, I agreed with her.Here’s that three bean salad. I’ve always seen it made with kidney beans, green beans, and yellow (wax) beans but when I did a recipe search to find a good dressing I was surprised to see all kinds of beans included: white beans, brown beans, black beans and garbanzos. Probably others that I am forgetting.
Anyway, the dressing I went with was 1/4 cup Splenda, 3/4 cup seasoned rice vinegar, and about 1/4 cup of olive oil. Whisk the vinegar with a little Dijon mustard as an emulsifier while drizzling in the oil, add salt and pepper to taste. It’s best the next day after refrigerating overnight.
We had this bout of freezing rain and snow a couple of weeks ago, the ice is pretty much off the trees now but the snow lingers. I have nearly this same photo in several iterations over the years. There’s something about the solitary bit of color in an otherwise black and white rendering that draws the eye and invites reflection.This is the last of the first batch of big buns I baked from the King Arthur recipe a while back. I froze all but two of them as soon as they cooled down enough to bag in plastic. What I really wanted to mention is the horseradish cream sauce in the little bowl. It’s simple to make and very tasty – add some prepared horseradish to a slug of sour cream, squeeze in a dollop of Dijon mustard, and season with salt and pepper. I never have fresh horseradish so I use the prepared kind but if you make it with fresh you might want to add a splash of vinegar.A puppeh! This fine boy is a border collie mix. He was found wandering about near some heavy machinery at a coal mine. The miners thought it too dangerous for him so they brought him by the shelter. The groomer cleaned him up and he was adopted soon afterwards. He was a staff favorite and a real good boy.I saw this recipe for rosemary Parmesan cornbread a while back and filed it away. I finally remembered to grab a can of creamed corn and the Jiffy mix and here is my result. Six eggs and a lot of sour cream!I made some green beans with smoked turkey just to have something to serve alongside the cornbread. Mine has a looser crumb than the one photographed for the recipe page. I could taste the sour cream over the rosemary – not a bad thing but I may cut back on it if I make this again.You can make burritos out of anything. I made these to use up the last little bit of chili I had in the fridge.Here’s Katie! Moar buns! I have yet to learn the secret to forming dough into nice buns but I keep at it. I bet Youtube has someone with good advice…
Not much to this dish. We had the butterbeans and cornbread leftover from the other day. A quick saute of some kale in bacon grease and chicken stock and this was a done thing. We cooked a half dozen slices of bacon and set them aside to drain, then added a couple of minced garlic cloves and a little diced onion to the fat, gave them a minute to flavor the pan, and then dumped in the kale. Separate the tough stems and rough chop or tear the leaves. I tossed the greens a little to coat them with the bacon and then added a half cup of chicken stock and covered the pan. Let the kale tenderize in the steam for five minutes then uncover and toss until the liquids evaporates. I ladled the warmed over beans onto a bed of the kale and crumbled the crisp bacon and the cornbread over them. I squeezed a lemon into the kale to add a bright note but that is optional.
A cool front came through and dropped the temps from the 90s yesterday into the 70s today. When I saw the forecast yesterday I knew that soup would work great for the menus today. I soaked these large lima beans overnight and started them simmering in a big pot this morning. I sifted through the results on a quick search and settled on this recipe to work with. Turned out pretty good! I departed from the recipe only slightly, using water and chicken seasoning paste instead of stock. The teaspoon of Creole seasoning wasn’t something that I would have thought of for this dish but it worked nicely in there. I went with a bacon and jalapeno corn bread using the recipe off the corn meal box and preheated the cast iron skillet to get that nice crust. It spent 20 minutes in a 400 degree oven.