Sammich Pr0n – BBQ Pork

DSC_0237 (1600x1060)Another homemade bun with some roast pork and Sweet Baby Ray.  I made the eggs with a dab of the tzatziki, mayo, and a whiff of sour cream.  There are chives in there as well as the dill from the tzatziki.DSC02186 (1600x1060)Bonus Kitteh!  Toby fled under the couch during a thunderstorm, here he is checking to see if it was safe to emerge.

Friday Recipe Exchange: Sweet Treats and Devilish Eggs

Green Chili Eggs

Big weekend, Passover, Easter, baseball Opening Day, Final Four…

We had a quick and wild storm pass through yesterday which left me a lot of time to cook. I wanted to whip up a batch of Tomato-Spinach Soup, but son-of-a-cheese-biscuit, I completely forgot to buy spinach when I was at the store, so I browned some ground beef, added diced tomatoes, carrots, green beans, garlic, onion, spices and barley to make a nice tomato-barley soup instead.  I might have forgotten the spinach, but I did find a small pork roast that was perfect to make a slow-cooker BBQ pulled pork for sandwiches for the weekend. It was simple and came out tasty, so I’ll probably post that recipe next week.

Next up, cupcakes. In January, my not-yet-year-old car had an issue. I was running errands with Bixby in the back, I got out, locked the car and it made a funny sound. When I went to try and open it back up, the door locks didn’t work. Not with the fob or with the actual physical key. Inside were Bixby, my purse and MY PHONE. I borrowed a phone from a total stranger, called roadside assistance and was told it would be 3 to 4 hours (!!) before they could help me. I live in a town where you can drive anywhere in less than 15 minutes. What the frack! I was more than frantic so they put me through to my dealership where I related my story (not nicely, may I honestly add). After the service manager verified everything, he and a driver drove an hour round trip to get Bixby and me. They jumped my car which unlocked my doors and we took it in to the shop to find out the battery was defective. Free new battery, treats for Bixby in the back of their shuttle van and we were back on our way.

I had planned on taking them treats for weeks, but a persistent cold kept me from baking for them. I thought it would be terrible to take them sweet treats laced with a virulent cold virus. So yesterday, I finally bought the ingredients for cupcakes and I’ll drop them off on my way out of town.

These are my favorites:  Chocolate Raspberry Cupcakes, recipe here.

And speaking of Bixbya quick update with lots of photos here.

Coconut Lemon Cake c2011 W4DS

Need something to take to a holiday dinner, how about this beautiful Coconut Lemon Cake, picture above and recipe here. I love it and am seriously thinking of baking one today.

How are you spending your weekend? What’s on the menu? What food traditions do you have for the holidays and/or sporting events?

For tonight’s featured recipes, I thought it would be good to have a couple of recipes for those Easter Eggs the Easter Bunny will be bringing. I love a good deviled egg, so here is the basic recipe with several variations:

Deviled Eggs

  • 12 eggs
  • 1/4 cup mayonnaise (more if needed)
  • 1 tsp white wine vinegar
  • 1 tsp yellow mustard
  • salt and pepper to taste
  • smoked paprika for garnish

saucepan, bowl, plate

Place eggs in a single layer in a saucepan and cover with water. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Carefully peel eggs, slice in half lengthwise and scoop yolks into a large bowl. Arrange whites on a large serving plate. In the bowl, mash yolks with a fork, add mayonnaise, vinegar, mustard, salt and pepper. Mix well until mixture is creamy – add more mayonnaise as needed. Scoop or pipe into the egg white halves, garnish with paprika.

Variations:

Green Chili Deviled Eggs

  • 12 hard boiled eggs, halved
  • 2 tbsp finely chopped green chilis
  • 1 tbsp finely chopped pickled jalapenos
  • 1/4 mayonnaise
  • dash of lime
  • salt and pepper to taste
  • cilantro leaves for garnish

Remove yolks to a bowl, add remaining  ingredients, except cilantro, mix together, add more mayonnaise as needed, until creamy.  Fill egg white halves and top with a cilantro leaf.

Tomato and Bacon Deviled Eggs

  • 12 hard boiled eggs, halved
  • 1 small tomato, quartered
  • 4 strips bacon, cooked crisp and crumbled
  • 1/4 mayonnaise
  • 1 tsp yellow mustard (or ground mustard if desired)
  • dash of vinegar
  • salt and pepper to taste

Remove yolks to a bowl, add mayonnaise, vinegar, salt and pepper mix together, add more mayonnaise as needed, until creamy.  Finely chop 3 of the tomato quarters, dice the final quarter into small pieces and reserve for garnish.

Gently fold in tomatoes and bacon crumbles and fill egg white halves. Top with small diced tomato pieces.

Finally, here is something to NEVER do with your Easter leftovers. Have a great weekend – TaMara

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Summertime and the Living Is Easy

DSC_8586 (1600x1060)Mrs J made her first banana cream pie.  She did good.  She bought some Jell-O brand pudding mix but decided to go from scratch using this recipe she found online.  We have a can of cream of tartar that is at least 30 years old.  It’s got the little oval tin lid that presses into the top.  All such items these days have a plastic top of some sort but this one is old school.DSC_8595 (1600x1060)I imagine we will still have the same can for longer yet.  I don’t think it goes bad if kept properly, at least this can is still good.DSC_8591 (1600x1060)Time for a kitteh!DSC00181 (1600x1060)Both the kitteh and the staffer have a “what’s that thing” look.DSC_8584 (1600x1060)Hamburgers are par for the course come grilling season and I’m not too old burn my share.  You can’t get that grilled taste unless you grill them.  We finished off the deviled eggs with the burgers this evening.  These are half mayo, half sour cream blended into the yolks and they are garnished with bacon bits, chopped chives, and paprika.DSC00190 (1600x1060)This little girl was found abandoned in a field.  She was staying close to a bag of kibble that was torn open and left with her.  So the owner was not a total bastard.DSC_8577 (1600x1060)I seasoned a rack of baby backs and wrapped them in foil and set them cooking in a 300 oven, figuring I would mow the yard while they braised in their own liquids, and finish them on the grill.  It was a good plan but they fell apart while I was trying to transfer them so I ended up just setting them on the warming rack with the top off the foil package and basting with sauce while the corn and squash grilled.

The squash got a marinade of lemon juice, chopped fresh thyme, garlic, white vinegar, and olive oil.  That worked great!  I’ve been experimenting with different seasonings for the sweet corn.  Old Bay works pretty well, but the Creole seasoning I used on these was perfect.DSC00137 (1600x1060)Moar kittehs!  This little boy was rescued from a kill shelter.  St Francis had a little extra room and took several off of death row.  The other kittehs in this post were in that same batch.DSC_8550 (1600x1060)I didn’t know where to put this pan of baked beans so I’ll just leave it here.

Ribs

Had high hopes for these as I fired the charcoal, only to have my hopes dashed.  Things were looking good for an hour or two, then the heat petered out.  Barely was getting 200 degrees, then less than that.  I tried adding more charcoal but really my heart wasn’t in it anymore.  The ribs were “done” enough to eat, but weren’t falling off the bone like I was aiming for.  Live n learn.  I have the remainder covered with sauce in a big pot in the oven.  Another couple of hours at 300 or so and they may be better.  I’ll update when they come out.  The deviled eggs were good.  Slaw was fine, potato salad was “meh”, went with mayo/yogurt/dill dressing.  Minced a couple of dill pickles with half a Vidalia onion and tossed in some dill weed.  I’m going to have to rate the meal as a whole a failure.  Yes, I took pictures anyway.

[Edit]  Added pics of the repaired ribs.

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Finally, Dinner is Served!

This worked out well.  I always fear getting too much dressing on it, making it soggy.  Used just enough this time.

The chicken as it came from the oven.  The BBQ sauce went on about 15 minutes from the end.

Lack of a breastbone and the backbone makes dividing the chicken a breeze.  Sometimes I take the wings off and toss them into the stock pot before the bird goes in, this time I didn’t.  I think the meat on the section just behind the wing tip is the best tasting meat on the bird.

Enjoy!

Mmm…deviled eggs…with bacon!

Mmm…a little taste of summer picnic fare.

These babies have crumbled bacon and just a taste of cheddar cheese.  Rule of thumb:  For every dozen eggs start with one half cup of mayo and a tablespoon of mustard.  I used two slices of crisp bacon for the six eggs I boiled and halved the mayo and mustard.  I used my handy zester to shred a tablespoon of cheddar.  If the mixture seems a bit dry,  try a dash of bacon ranch dressing.

Bridal Shower Brunch

Green Chili Eggs

I threw a Bridal Shower Brunch this weekend.  Thought I’d share the menu with you. Pictures to follow.

  1. Green Chili and Jalapeno Deviled Eggs
  2. Bacon and Tomato Deviled Eggs
  3. Deviled Eggs
  4. Chipotle Lime Cucumber Salad
  5. Fruit Salad
  6. Layer Cake
  7. Assorted Bagels and Cream Cheeses
  8. Cream Cheese Mints
  9. Mimosas
  10. Cranberry Punch

Here is the recipe for the Green Chili Deviled Eggs and the Chipotle Lime Cucumber Salad:

Green Chili Deviled Eggs

  • 12 hard boiled eggs, halved
  • 2 tbsp finely chopped green chilis
  • 1 tbsp finely chopped pickled jalapenos
  • 1/4 mayonnaise or salad dressing
  • dash of lime
  • salt and pepper to taste
  • cilantro leaves

Remove yolks to a bowl, add remaining  ingredients, except cilantro, mixed together, add more mayonnaise as needed.  Fill egg white halves and top with a cilantro leaf.

Chipotle Lime Cucumber Salad

  • 3 large cucumbers, peeled and thinly sliced
  • 1/2 cup Chipolte Lime Dressing
  • 1/4 cup mayonnaise or salad dressing

Mix together dressing and mayonnaise, add to sliced cucumber, toss and refrigerate.