Sammich, Finally

I’ve been holding a bottle of a mojo marinade for a long time.  I finally used it on this pork shoulder.  Just poured it into the pan with a bunch of garlic and several very coarsely chopped onions.Poked holes in the meat, shoved in more garlic, and loaded this into a 220° oven all night.  I waited till evening because I wanted to make sure that the 12 hour auto-shutoff was disabled.  Still going this morning so we’re good, there.Drain the fat and chop it up:
Our peppers are almost done, I do have a few of those little bitty red peppers but the Kroger garden is going to have  to do  for a while.  Winter gets its  turn.The mojo sauces are citrus-y sorts of things, I wondered how it would go with a drizzle of habanero orange.  I liked it a lot, YMMV.

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Sammich Pr0n

Chunky tuna salad sammich on white toast with a side of tomatoes in vinaigrette with fresh thyme.

We stripped all the tomatoes from the vines in the back garden and pulled them from the ground so there won’t be any more fresh tomatoes coming on.  What was on the bush yesterday is what we have.  I’m going to make some green tomato relish today,

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.

Tidbits

We brought in some more tomatoes and promptly turned them into stewed tomatoes with lots of peppers and onions.We canned most of it but saved out enough to make our favorite sauce.The tomatoes and peppers with chicken broth and a pound each of Italian sausage and hamburger.  The usual herbs and spices went in: granulated onion and garlic, bay leaves, thyme, oregano, basil, black pepper and salt.Which we had with rice because its’s good that way.  The recipe was modified from a stuffed pepper soup recipe and the rice was a part of that.  It’s great on pasta.So we used the rest of that batch to make another lasagna,  We used ricotta in this one and that turned it into maybe the best lasagna I’ve ever made.  This one cooked at 350 for an hour, the mozz on the top browned up nicely.We said goodbye to a humongous corkscrew willow.  We planted it soon after we moved in, maybe 25+ years ago.  It grew fast and started to lose big branches, we worried they would take out infrastructure.Honey bees were attracted to the sap oozing from the fresh cuts.  We are leaving the big ol’ stump right where it is for now.Random sammich – we kept a tomato or three out of the pot just for one of these.  That’s a lucky double yolk on that egg!

Sammich Pr0n

We haven’t featured one of these in a while – found a packet of pastrami tucked away in the freezer so I put together reubens.  We like the thousand island as a dip.