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Sammich Pr0n

I’ve always liked tuna salad on toast.  This one has enough egg that it’s as much egg salad with tuna as it is tuna salad with egg.  There’s chopped celery for crunch and a bit of minced onion and plenty of sweet pickle relish and mayo.A reuben on rye.  I’ve settled on this machine recipe for the rye, it works fine every time.There are a couple of my homemade garlic pepper links under all the grilled veggies and mustard.

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Sammich Pr0n

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Cookies and More

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Tidbits

_dsc6849-1600x1200I haven’t been doing much cooking lately aside from leftovers and sammiches.  I have been doing some home IT work, finally replacing the router that has been growing increasingly reliant on constant reboots to function properly.  I was able to fumble through the setup with just one call to tech support.  So far it has been smooth sailing.dsc03797-1600x1200The shelter has a new cat tree!  A local supporter crafted it from what looks like an 8″ diameter section of an actual tree with twine wrapped planks set into notches.dsc03796-1600x1200Here’s a closer look at that kitteh.  20161205_165519-1600x1200Here’s my take on a cheesesteak sammich.  I didn’t bother with a cheese sauce this time, just added a nice slice of provolone towards the end of the sautée.  I found a flat iron steak tucked back in the big freezer, sliced it thin, and cooked it with sweet onions and a bit of green bell pepper.20161207_163927-1600x1200Some chili cheese dogs fresh from the toaster oven.  I gave them a minute or two under the broiler to melt the cheese.  I used shredded Monterey jack and with a generous sprinkle of cheddar.dsc037641600x1200Moar kittehs!  These two are comfy in one of Mrs J’s beds.  The orange and white one has more than the usual number of toes. 20161204_1632031600x1200I have been putting together the usual side dishes but I hardly consider that as “cooking”.dsc03790-1600x1200

 

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!

Tidbits

img_09931600x1200Here’s a photo from the archives.  I like the symmetry.20161112_1654231600x1200Kroger had a sale on strip steaks.  They needed some trimming but were still a pretty good value.  I did this sous vide, setting the water bath to 130 degrees for a couple of hours.  They finished in a smoking hot cast iron skillet in olive oil and butter, deglazed with white wine and chives for a simple pan sauce.20161115_1204201600x1200Sloppy joes for lunch the other day.  This one has American cheese and a few dill pickles.  The potato salad looks like it has the traditional dusting of paprika but it’s really Creole seasoning.  It adds a bit of a tang to it.20161111_163233-1600x1200BBQ chicken!  I’ve taken to cooking these leg quarters in the toaster oven using the slo-cook setting.  I did this on the high setting for two hours, no particular reason to choose that time – it’s the default for the high setting.  Set it to low and the default is four hours.20161116_0824161600x1200I snapped this one of Bitsy lounging atop the sofa, prompted by the play of sunlight through the slots of the vertical blinds.  It seemed like a candidate for the Prisma treatment:img_20161116_082932_processed

20161114_1131091600x1200Hot dogs!  I’m not sure how long these buns have been offered but I’m liking the slit on top rather than on the side.  These are Pepperidge Farms brand.20161115_1712191600x1200I’ll wrap up with some soup. This one uses the broccoli left over from that steak dinner, a bit of smoked pork, rice, and three kinds of cheese in chicken stock and milk.

Tidbits

20161110_1937411600x1200I’ll start this off with a pie than should have been great but ended up only fair to poor.  It’s a Brown Butter Apple Pie with a Cheddar Crust.  Sound great!  It turned out to be a lot of effort for a disappointing result.  Mrs J swears that she will not try this one again.20161108_1511411600x1200This was a pretty good pie.  Somehow I got the water/flour ratio wrong on the dough – it ended up too wet and sticky.  I kneaded in more flour but gave up and poured it onto the pan.  It got an Awesome Sauce base for the mozzarella, onions, mushrooms, sausage, and ham.20161106_1055061600x1200I broke out my slicer for that big sous vide tenderloin I did, and also sliced some ham.  Most of it I vac-sealed and froze but kept some out for my midwestern version of the classic Cubano sammich.20161031_1357191600x1200More chili!  This is about half chorizo and half ground beef. I don’t usually put sour cream on mine but many people do.  I can take it or leave it.  It does make for a pretty picture, so there’s that.20161103_1701261600x1200I used the slow cook feature on the toaster oven, they got 2 hours on high and some more time on the low setting because we weren’t quite ready to eat.  I used a flat lid for the shallow pan and it touched the chicken quarter, that’s the black patch on the thigh.  The rest was quite tender, the leg came off as I plated it.20161105_1206141600x1200Here’s another sammich made with the pork and ham I sliced.  I need to make more slaw, bake more beans, and make another potato salad.20161109_1619231600x1200Classic spaghetti with meat sauce.  When the pasta drained after cooking, instead of spooning some sauce into it I used half a stick of butter that I zapped in the microwave with several cloves of garlic.  Add a little Parmesan and you can eat it just like that but I like a nice meat sauce.  Mrs J isn’t fond of mushrooms so I sauteed a few to top my plate with as a garnish instead of mixing them into the sauce.dsc03224-1600x1200Here’s a few kittehs.

Chili

20161015_1710571600x1200I like chili with beans and tomatoes.  Deal with it.  LOL  And I like to dress it up with cheese and pickled peppers or whatever else I have laying around.  The temps dipped a bit last week and I thought “At Last!” but it looks like my Fall celebration will be ruined with a return to temps in the 80s.  I will console myself with a couple of chili dogs:20161016_1138181600x1200I almost always buy a bunch of green onions and nearly always they grow too old to use before I can get around to them so I used the occasion to chop the white ends for a garnish.  I still have fresh jalapenos!  They are on the small skinny side this late in the season.  I’m thinking about bringing them in to winter under grow lights.

Sammich Pr0n

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Tidbits

20160904_122601(1600x1200)We had enough chicken and sauce left over from those sour cream enchiladas for another go.  The side dish is a black bean and corn salad with onions, peppers, and diced celery in a cumin vinaigrette.IMG_20160830_122526604(1600x1200)Here’s that chihuahua mix before she got after the chicken in that bag before her.  Cute as a button!20160901_164720(1600x1200)Roast/BBQ chicken quarter with rosemary garlic potato wedges and an ear of grilled corn.  The local Kroger has been offering seasoned leg quarters off and on for a while now and pricing them decently.  I generally buy some to cook right away and extra to freeze for later.DSC03743 (1600x1200)This is Spots, we’ve put up her picture here before – she’s about 2 years old and is a sweetheart.  Mrs J reminds me that St Francis has lowered their adoption fees during “Happy Cat Month” to $25 and that includes vaccinations, chipping, and spaying/neutering.  They also test for FeLV/FIV.20160905_080654(1600x1200)That new toaster oven has slo-cook settings that work pretty much like on a dedicated crock-pot style cooker.  I have it set on low, it is showing the default time setting of 6 hours.  I had a brisket in the smoker overnight and I’m finishing it here.  It’s wrapped in foil inside the pan.IMG_20160814_132009849(1600x1200)Moar Gabe!  Here he is, studiously ignoring Bea Kitteh.  We’ve since ripped out everything in the garden except for the figs.  Still waiting for them to ripen.IMG_20160827_125640142(1600x1200) Here’s Bea again, luxuriating in catnip that Mrs J was cleaning up in the front from under the little dogwood tree.20160901_121953(1600x1200)I’ll wind this up with this sammich.  It has deli sliced ham, roast chicken, and cheddar under all that salad.  That green salad in the back is one of Kroger’s frequent forays into artisinal salads, this one is predominately kale and was pretty bad.  Baby spinach maybe would work but the kale really needed cooking.