Tidbits

IMG_3256Ol’ Blue Eye.  This is a poodle mixed with something Mrs J isn’t sure what.  The other eye is brown.  She’s at a fundraiser for the shelter today or I would quiz her on this one. [Edit:  His name is Teddy and Mrs J just texted that he was adopted this morning! Yay!] I hope she brings back some photos.  I went to the last few and took pictures but I am just not feeling up to it today.DSC_7122We had a frozen duck that Mrs J said we really needed to use.  I brined it for a day with a salt/sugar mixture with a teaspoon of pink salt, the curing salt mixture, not the Himalayan stuff.  It spent all day in the electric smoker and turned out pretty good.  I used maple syrup for a glaze, applying a new coat every few hours.  I had no idea how to serve it so I just added it to the fried rice dish after chopping it into chunks with my cleaver.  I did come away with a fair amount of duck fat collected in a drip pan.DSC_7125I had a beef brisket corning in Alton Brown’s recipe for brine for over a week and decided to do pastrami with it since the smoker was out and ready.  It spent 12 hours in the smoker and then a couple more in the steamer and turned out well.  Reubens are great with either corned beef or pastrami.  I think the pastrami sammys are named Rachels when dressed with coleslaw but I doubt it matters much in the long run.  This one has sauerkraut and provolone with Russian dressing.DSC_7112I’ve made the usual run of sammices this week.  I unlimbered the bread machine and made a loaf of white bread.  Makes great grilled cheese and ham sammiches.  I have a soft spot for these sweet midget pickles.  Mrs J says we have made them before but it’s been so long ago I can’t quite remember it.  She says they were good!  I bet they were.DSC_7135I made slaw a couple days ago.  We didn’t have any of those colorful sweet peppers to add to the mix so I made do with carrots and radishes with a small green jalapeno.  The red onion was pretty but it bled the purple out after sitting a while in the fridge.  These are mini onion rolls with smoked pork, the slaw, and a squirt of the sweet habanero sauce.  Mmm…DSC_7129A little breakfast pr0n to wind this up.  More of the smoked pork with the habanero sauce next to a couple eggs over easy, and toast with jalapeno jam.

Shrimp fried rice and pork egg rolls

DSC_4748 [1600x1200]

For the egg rolls we just followed the simple recipe on the wrapper packaging.  It came out very close to using up all of the wrappers.  The wrap count was about 21 and we had 3 to spare.  Those extra won tons Mrs J fried plain because the dogs just love those things as treats.  Here’s the recipe from the package:  1 lb pork, 1 t minced ginger, 2 C shredded cabbage, 1/4 lb bean sprouts, 1/2 C shredded carrot, 3 green onions finely chopped, and 2 T of oyster sauce for flavoring.  They were excellent, and I’m now a big fan of the sweet and sour sauce I tried out for the first time, Mae Ploy Spring Roll Sauce.  They also make a chili sauce I want to try now.DSC_4752 [1600x1200]

Mrs J and I have the system down for assembling and frying these things, I tend to the hot oil while she fills and rolls.  I generally put the recipe together and fire the deep frier and call her when the oil is hot.  I cook 3 or 4 at a time and flip them once halfway through to make sure they are browned evenly.  We keep them warm in a low oven on a tray as you see in the photo above.  Two hundred degrees F. works fine, but don’t leave them in there too long.

Shrimp in lobster sauce

I misread the recipe on this one and used more dark soy sauce than called for but it turned out pretty good.  I made some shrimp stock and used it instead of the chicken stock the recipe specified.  The shells simmered with a quartered lemon, whole coriander seeds, Szechuan peppercorns, garlic, onions, carrots, and whole black peppercorns.  I had a small bag of salad shrimp in the freezer, just right for some shrimp fried rice:  As I mentioned, there were a few glugs too many of the dark soy in the lobster sauce.  I used some minced roast pork instead of fresh ground pork in my dish, although it it hard to tell…I thought it tasted fine.