I made so much sloppy joe that I figured we needed to use some for something other than sammiches. My giardiniera is so good on this I may make it a regular addition to my pasta. It is garlicky enough to add it to plain noodles.
I did this one today and pretty much made it up as I went along. I had a cauliflower that I needed to use and dithered about some before deciding to slice it and roast it with an onion and whole garlic cloves – seasoned with kosher salt and olive oil. The meal needed some additional carbs so the wide egg noodles went into a post to boil. A cheese sauce seemed perfect to tie it together, Parmesan garlic sounded good. I reduced a hunk of slab bacon to lardons and crisped those up. Worked out great! Needs a name…Here’s a kitteh! He’s named Chase and is 2 years old. Shelter staff mentioned he may have some Himalayan in him but I’m not seeing it, myself. Mrs J notes that he is sitting in one of her newly sewn cat beds.Fried chicken is not a thing I can do very well but I do give it a shot now and again. I go through spells where I just have to have bean salad and I tend to keep adding another can of whatever bean I can find to the container as it is eaten, adding additional vinegar and oil to the vinaigrette as needed. The mixture evolves over time, naturally.Moar kitteh! This is Ringo, a 3 year old long haired boy. Mrs J said he is a real sweetie.Mmm… steak, with roasted sprouts in a balsamic glaze, half of a huge potato, garlic bread, and a salad.Last kitteh – this is Chevy, he’s 6 months old and has half his tail missing do to an accident.I’ll close out with a sloppy joe. This one has a bit of shredded cheddar and a spoonful of my own giardiniera.
Down the road a piece, these things have been growing since the beans were cut. Had no clue what they were but our curiosity was piqued when the tops of the root started showing.I stopped and pulled one to get a better look at it. I was thinking some kind of turnip, I had an idea that they were known to be a winter cover crop but a search quickly turned up the answer: They are daikons – a type of radish. I’ve even made a pickle out of them before, with carrots, as a garnish for sammiches. The one I cut up for that was huge! I guess the one I pulled was a youngster.The pork mole was so good yesterday we had it again today, with the addition of another go at the mole sauce. I looked at this recipe and let it be a guide but mine was with it more in spirit than in fact. Still, I think I hit the highlights. Today’s sauce is the darker one poured across the burritos with the sour cream on top of it.Post needs moar kittehs! Frank is the long hair, he’s been there a long time, found in a dumpster and still a bit feral. The black and white one is Susie, she’s 5 years old and is an old timer at the shelter. She’s shy, you can pet her but don’t try to cuddle. Just sayin’.Sloppy Joe! A family favorite. We like them with cheese. This one has hot giardiniera as a garnish, I’d mix it right in with the ground beef but Mrs J would not. stand. for. that.Moar kitteh! Mrs J says she is just a sweetheart, purrs and loves to cuddle, reaches out for you. She’s 4-5 months old and plays well with others, has had her shots and is spayed and ready to go!Here’s a turkey breast and leg quarters that have been salted and refrigerated overnight. Most of the green salt has been brushed away and the pan is ready for the oil.Here it is five or six hours later, hot out of a 225-250 oven. I tossed in several garlic cloves before it went in.This is Tammy, her brother has been adopted out already. He learned to socialize a little quicker but she is coming around.
I made a batch of dough the other day and tried to form soft baguettes and they came out looking more like long hot dog buns than anything. Only one thing to do with them! There are actually two dogs in there, placed end to end.My dough-fu is weak. I have a couple of these thawing for garlic toast later today.I roasted a chicken and used the leftovers for soup. The grilled sammich has ham, a scrambled egg, and some mozzarella that was bought fresh for a pizza and really needed to be used up. Not my first choice for a grilled cheese sammich but it wasn’t bad.Here’s a bacon cheeseburger with a few of those refrigerator pickles. They are very close to bread and butter pickles so I’ve taken to calling them by that name. They aren’t as sweet as the bread and butter pickles you can buy at the market.Mmm… sloppy joe with cheese and hot gardiniera. We had these last night, accompanied by fries and roasted sprouts with a balsamic glaze. Yum!Another cheeseburger. This one has provolone and fried onion rings with Sweet Baby Ray’s Vidalia Onion BBQ sauce. I’m out of those jumbo Russet potatoes that those fries were cut from, need to make another grocery run.
I made my usual sloppy joe filler with hamburger, chopped peppers, onion, ketchup and bbq sauce then juiced it up with a fair amount of mild gardiniera mixed right in. I like to lay slices of a nice melty cheese atop the simmering meat mixture and cover the pan until the cheese melts down a little. Scoop a nice dollop onto a bun and go from there.Bonus pickles! Mrs J found the last batch a bit too spicy for her taste so today I went with the same basic recipe sans the red peppers. Left out the onions, too. Oh, and added dill seed and weed to replace the celery seed. And Splenda for half the sugar. I did use white vinegar and mustard seed! So, mostly the same! LOL