Garden Bounty: Bring On The Heat

The garden is finally starting to release its bounty. But those jalapenos? I cannot believe how hot they are. I cut into one, planning on adding it to my Cucumber-Tomato Salad (I’ll post the recipe tomorrow) and the fumes about knocked me over. I actually removed the seeds and ribs – something I rarely do, because I love spicy –  and it was still muy caliente!

It’s been a slow start, but I think we are getting into peak harvest. I’m off to buy some Palisade Peaches – I have some great recipes for peach season that we will revisit.

Until then…

x-posted at Annie Demoranville

Dinner Menu: Spicy Lime Cilantro Chicken w/Mexican Rice

It’s been unseasonably warm here after our early snow in September, so grilling is on the menu.

On the board:

  1. Spicy Lime Cilantro Chicken
  2. Mexican Rice Medley
  3. Green Beans
  4. Dark Chocolate Chip Cookies (recipe here)

Spicy Lime Cilantro Chicken:

  • 4 boneless chicken breasts
  • ½ cup lime juice
  • ¼ cup chopped cilantro
  • ¼ cup sliced pickled jalapenos and juice

 Place ingredients in a zip-lock bag and marinate 1 hour or overnight.  Broil or grill for 15 minutes, turning every 5 minutes, until breasts are cooked to 165 degrees. Continue reading

Saturday Sammich Pr0n

We were all out of smoked pork from the last time I did a pork shoulder.  We bought another Boston butt for another batch put I didn’t want to fire up the smoker so I put it into the new-ish oven, set the temp to 200, and let it go.  When I went to check on it in the morning I found that the oven had shut itself off during the night,  A quick check online told me that it shuts itself off after 12 hours, so it quit on me circa 3am.  Bummer.  I checked the internal temp and it was only 115° so I cranked it to 350° to finish.

I wanted to disable the 12-hr auto shut off and that led me on quite the wild goose chase.  Check the user manual, they said, you’ll find the instructions for that.  Uh… nope.  I did reacquaint myself with the special features menu and managed to find it in there.  The controls are not at all intuitive but with a close read of the manual and at least four tries I got-er-done.

Tomatoes with Green Chilies

We are down to one tomato bush, it had a dozen or so ripe tomatoes when I looked yesterday, and there were enough poblanos to make it worth roasting them for a nice rotel copycat recipe.   I chopped several small sweet onions, the roasted green chilies, and a couple of jalapenos and added them to the tomatoes to simmer for a while.  I had enough for six pints.  This stuff is great for chili or mixing in with cheese for a nice dip.  There are a bazillion recipes for soups that include it – just plug rotel and soup into your search engine, rev it up, and pop the clutch.

Tidbits

20161120_1003181600x1200We 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.img_20161119_112743_processedHere’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.20161120_1635431600x1200Sammich 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.20161118_1649221600x1200Here’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.20161119_1643391600x1200Just your basic cheeseburger – pickles, onions, mustard.img_20161119_112949_processedHere’s that mosaic filter again. The algorithm that draws in the tiles has trouble with the motion blurred background.  And that tongue!  LOL20161116_1225541600x1200I 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!

Carnitas Pizza

20160612_172223(1600x1200)This is on a basic wheat flour crust.  I suppose if you were to go all in on one of these you could make a crust with masa but I chickened out.  I spread refried beans over the crust as a sauce analog.20160612_173322(1600x1200)A good measure of roast pork was laid down over the beans along with tomato slices and fresh jalapenos (on my half only).20160612_173344(1600x1200)My first thought for cheese was sharp cheddar but I opted for queso quesadilla.  It’s a good melting cheese.  Quesadillas are named for the cheese, not the other way around.20160612_173606(1600x1200)I gave the pie an overall sprinkle of my favorite Tex-Mex seasoning and baked it for  about 20 minutes at 350.  I added a little hot sauce to mine just to kick it up.