Moar Gumbo! This one is shrimp and crab, with the last of the dark meat turkey. When folks ask for recipes I usually point them to NOLA Cuisine. That is for chicken and andouille but there are links there for his Cajun/Creole recipe page. I would encourage y’all to go there.Mrs J brought some small pet beds up from her sewing room for a quick wash and fluffing in the dryer, they will go with her to the shelter when she pulls her next shift. The top one is called a “cuddle cup” and the other two are “pumpkin” beds. Patterns are available online.Chicken biscuits! These are from a recipe in the food section of the NY Times. The biscuit recipe seems familiar:
- 3 cups/450 grams all-purpose flour
- 3 tablespoons/37 grams baking powder
- 1 tablespoon sugar
- 1 ½ teaspoons kosher salt
- 7 tablespoons/100 grams cold unsalted butter, cubed
- 1 ½ cups/360 milliliters whole milk
Bake in a 425 oven until they brown on the top, it took about 17 minutes in my convection oven. They do puff up quite a bit, I cut 8 biscuits from the dough, each 3-1/2″.I could have gotten 10 or more by rolling the dough a tad thinner, the ones I made by rerolling the scraps were especially thick and nearly toppled themselves in the oven.There was a bit of dough left over even after rolling out the scraps from cutting out the biscuits. I like to make cinnamon rolls from that. Just roll the dough fairly thin, brush with melted butter, and cover with a thick coat of cinnamon sugar. Roll into a long tube and slice that into little wheels, drizzle with more butter, and bake them along with the biscuits.Kroger offers these telera slider rolls as a “take-and-bake” item – they are sold par-baked and just need a finish. They are a smaller version of these rolls. The crispy crust holds them together very well when making sammiches that are very juicy, like sloppy joes or Italian beef. Of course, they are good for little cheeseburgers, too.Moar kitteh! Ollie likes ice cream. We all like ice scream.
These are the first go at sammiches with my latest batch of buns: Pulled pork with slaw. I think the size is perfect and the King Arthur bun recipe really shines. I made two different corn salads yesterday, one was black beans and sweet corn, the second was red beans, hominy, and sweet corn. Both had the same dressing so there wasn’t any good reason not to combine the two when putting them away in the fridge.
I nearly smoked us out of the kitchen while we were chowing down on these. Forgot to turn the burners off under the griddle and didn’t really notice the gathering smoke until the alarm started to screech. I keep experimenting with cooking methods, I made six little piles of shaved onion on the griddle and placed the raw patties atop those so they were steamed in the onion juice for a spell, and then turned over for the cheese. When the cheese was melted in they were transferred to the buns and garnished with pickles and mustard.I scarfed three and could have eaten another but made do with the beans and slaw. I think I was halfway through the number two burger when the smoke alarm sounded. Mrs J gave me the stink eye and I was all “no harm no foul” but I’m the one who has to scrape the charcoal off the cast iron.
I am getting closer to the perfect slider. They really need to be made on a commercial “flat top” griddle but my Lodge stove top griddle that spans two burners works pretty well. I slice an onion really thin with a mandoline and start with little piles on onion on the greased surface with a thin beef patty atop those. Cover with a lid of some sort so they steam themselves done, flip once and then build the sandwiches out. Toast the buns on the griddle while the burgers cook. I have enough room to do six of these little things at once but that’s using every square inch.
We bought some mini onion rolls the other day and they work great for these sorta sliders. These are mostly ground beef but there is a fair amount of my Italian sausage in there. (Pizza leftovers) These are not the tiny three bite sliders but they are definitely on the small side. I used my mandoline to quickly slice a sweet Vidalia and mounded the onions in a skillet with the meat patties on top and cooked them over medium low heat with the cover on the pan, slightly ajar. I turned them once and added a bit of cheese and covered them back until they were done. You can just make out the onions under the cheese if you squint. The fries are shoestrings from the frozen foods aisle.