Sammich Pr0n – Pastrami Reuben

DSC_8422 (1600x1060)I just made another batch of countertop sauerkraut, if the last 30 days of watching mold form on the brine’s surface qualifies it as “just made”.  I think this time it’s a little better, certainly has more crunch.  This will be its first use on a sammich.  I guess I need to start another batch.

Mmm… cheeseburgers!

I am slowly closing in on what a purist would call a genuine slider.  Start out with the onions under the burger patty and let them cook on medium heat for a while.  (I think from here they are covered and steamed done to be perfect sliders.)  I flipped mine over and added the pickles and cheese and placed the buns just so.   I think they came off close enough for me to call them a win!  Of course, they need mustard and a pile of fries.I get quite a bit of use from that cast iron griddle that those burgers cooked on today.  Pretty sure it’s from the Lodge foundry.  I think they’re the only US maker of cast iron items like that.  I actually have a two burner griddle that builds into the Jenn-Air stove top, and an open flame grill section as well, but they are an enormous PITA to maintain.  The Lodge item works just as well and stores away easily so I have my four burners back again.  These days I drool over the new stoves in the appliance stores but we have managed to get by so far.  Maybe with a kitchen remodel one of these days, much as I hate the mess and the bother.

More Cherry Tomatoes!

Probably will freeze most of them, but I’m going to sauté some this evening for a pizza sauce.  We have plenty of basil and Mrs J is in town on an errand and will try to find some decent mozzarella.  I would love some fresh mozz but our local Kroger store never has any.

Here’s a sammich for you:I made this one with half chorizo and half regular ground beef.  I really wanted a yellow cheese on this and made do with a small pile of shredded cheddar that melted down nicely.  Pickles, onions, and mustard have been my favorite burger toppings for as long as I can remember.  I’ll make one with lettuce and tomato now and again for a little variation, and mushroom burgers are rapidly gaining favor.

Mmm…jalapeno pickles

I ventured out to the patio for long enough to pick some jalapenos from the two container plants out there.  Several had turned red, which was what I was waiting for.  I would have waited a bit longer but one of the first to turn was getting a tad soft so I went ahead and pulled them all, plus enough green ones to make a batch.

These are going to be “refrigerator pickles” in that I didn’t do a boiling  water bath.  I did sterilize the lids and jars, and boiled the brine-tried to keep everything a safe as I could.  All the jars actually sealed, and they may well keep on the shelf at room temperature but why take chances.

The brine is just a basic mix, nothing too fancy.  Today I used 3 cups white vinegar, 3 cups water, 3 T pickling salt, 3 T cane sugar, 3 t black peppercorns, and a couple of bay leaves.  Bring it all to a boil and then keep at a simmer until all the jars are topped off.  I tossed a peeled clove of garlic into each jar, along with some onion pieces, and some carrots chopped into chunks.  There was enough brine for four pints of pickles with a bit left over.  These will get better as they age, a few weeks at a  minimum I should think, better a month or more.