The patio garden continues to produce. The banana peppers are going bananas (not sorry!). There is another pepper variety that is called IIRC, gypsy. Those are like small bell peppers, they are yellow, then turn orange. The elongated bell peppers turning from green to red are Big Bertha bells. Not a fan of those – too thin, not meaty enough.We liked the last batch of peppers we pickled so we did them again per this recipe. A few departures from it: subbed a cup of seasoned rice vinegar for a cup of the white vinegar, didn’t add sugar because the rice vinegar is full of it, and added a bit of turmeric.
Note that these are refrigerator pickles, they are not processed and should be kept in the fridge.
Leftover meatballs for lunch. These are some I made the other day and went heavy on the pepper flakes. I started with some breakfast sausage that was pretty sharp before I added the fennel seeds, more pepper flakes, bread crumbs, egg, and etc. I had already used up all the Italian sausage and figured I could make-over the breakfast recipe stuff and come close enough. I liked it but Mrs J ate about half of one and decided that was plenty.
Bean and cheese burritos are hard to beat. Add roast pork and you win. Dip them with some sweet and fiery habanero peach sauce and they are right over the top. I have a few of the pickled cherry tomatoes from last year’s garden with them on the platter. I had them again today. These have cheddar cheese, yesterday’s were made with Monterey jack. I need to start eating down all the jalapenos I put up last year. These were packed with carrot sticks and sliced onions with a clove of garlic. I am really liking this habanero sauce, there are more ripening on the bush so I’ll get at least one more batch. I may sub papayas or mangoes for the peaches this time.
What can I say? I did it for reasons. The dish was well received by all. I mentioned this to Mrs J when the whim struck me as I was slicing the frosty flat iron steak. She said fries with her cheesesteak sammich would be fine. I said, no, I mean put the cheesesteak filling on top of the fries, like cheese fries. We’ve had those before. She said “Oooohhh”! I took that as an assent. LOL
Haven’t posted a sammich pic in ages! This one is apple smoked pork piled onto a slice of whole clove garlic bread that the local market is now stocking, it’s a par-baked loaf that needs 10 minutes to finish in the oven. It’s kind of spendy but it’s so easy I find it’s worth it. Still working through the jar of hot Chicago style giardiniera. On the side are some of my own pickled peppers from the garden this summer.