I had some of that duck confit leftover and decided to do tacos with it. I did an image search for “duck tacos” to get an idea of what sort of fillings would work and saw a lot of pickled red onions:These are pretty easy to make, a cup or so of vinegar, teaspoon each of salt and sugar, plus whatever seasonings you desire. I used some peppercorns and a couple of cloves of garlic. The sliced onions were wilted by dipping them into very hot water for a few seconds. Stuff the drained onions into a jar with the vinegar mixture. I have a glass hockey puck shaped weight atop the onions to hold them down.I also made a slaw with half a red cabbage, an equal amount of green cabbage, and some shredded carrot. It’s seasoned with lime juice, cumin, brown sugar, minced garlic, paprika, cayenne, minced jalapeno, and olive oil.
B is for bacon but this one is sous vide pork belly, sliced about a quarter inch and crisped a bit. SVPBLET just doesn’t roll off the tongue quite right.I really like this taco rack. I bought it thinking to use it to oven crisp store bought tortillas but it’s perfect for holding these home made tortillas for dressing. My perfect BELT would have the egg yolk still runny, this time I scrambled and chopped a couple of eggs to make them easy to build with.The sauce is half mayo/half sour cream and that seems to work pretty well, it is spread on the tortilla about like you would spread mayo on toast for a traditional BLT sammich.Enjoy!
I had better luck with the press and cooking went OK. Then my luck turned bad towards the end of this batch, but I did get enough to turn out some tacos.I’m not sure what happened, other than I got tired from being on my feet for too long. The tortillas were refusing to release from the plastic and I ruined half of them. I did save some from a trial run this morning – they kept alright in a zip bag and just needed rewarming,I made those enchiladas yesterday but didn’t take any photos. They were pretty good – chopped grilled chicken breast, Spanish rice, white cheese, and sour cream rolled in the fresh tortillas and drowned in salsa verde.
Moar tacos! That taco rack is pretty handy, I’ve been brushing oil onto the tortillas and placing them like so and then popping them into a 350 oven with the beans, meat, and cheese. Warm the tortillas and the fillings in the microwave first because five minutes in the toaster oven is only enough to melt the cheese and give the tortillas a light toasting. They are easy to dress with the cold toppings while still in the rack before they go to your plate.Top of the world, Ma! Christmas tree? Haven’t seen it. Ginger Boy gets his wildcat on during a walk past the brush pile.Mrs J’s favorite cake is carrot cake. She mostly begins them with a box mix and is content to add extras like crushed pineapple, fresh grated carrots, nuts, and the like but went with a scratch build this time. She assembled hers in two 8 inch round pans because that’s what we have. The canned icing looked so lame she decided to help it out:I think I read somewhere that they’ve fiddled with the icing recipe to eliminate some unhealthy ingredient. Maybe this particular brand is just not very good. Dunno. This one has chopped pecans and toasted coconut to make it more appealing. The cake tasted great!Took another run at a puff pastry pot pie. The sheet of dough needed only minor trimming to fit. Worked well, cooked it in the toaster oven at 375 for about 30 minutes. Lost track of the total time because I kept adding minutes when it was looking like the top wasn’t brown enough yet.
I gave the dough an egg wash on both sides before covering the dish for baking. Alton Brown mentioned this in one of his recipes, I think to help keep the gravy from soaking through the dough and not letting it puff. It worked, I guess. Sorta. Maybe not! Be sure to sprinkle the top with kosher salt before baking.
We were in the local Kroger store the other day and I spotted a newly stocked item – queso quesadilla. It’s a white cheese that melts really well without separating into solids and oil. My understanding is that the folded and grilled tortilla menu item called “quesadilla” gets its name from the cheese and not the other way around. I used some on these tacos and the bits that are close to the hot, taco seasoned beef are melting quite nicely.
I opened a jar of habanero hot sauce a while back and there’s been a squeeze bottle full of it in the door rack of the fridge since then, I decided I had better use it on something. Turns out it works very well on a pork taco. Either I’m tougher than I used to be or the aging in the fridge has tempered the heat in this particular batch – it was a lot sweet and just a tad hot.
We’ve had a brisket in the big basement freezer since they sold for $3/lb. I brought it out to thaw the other day. I was thinking I might smoke it outside in my little electric smoker but decided not. I kind of winged the recipe, poked in a couple dozen garlic cloves, smeared it all over with mustard and sprinkled on all the various powders that looked good: Garlic, onion, a couple of different chili powders, cumin, black pepper, and a little kosher salt. I didn’t want to use much salt because that just ruins using the drippings for a sauce.I cooked it in a covered pan at 250ish for four or five hours, letting it braise in its own juices. I drew off the extra liquids and let it cook uncovered for a while, let it cool and then put it into the fridge to firm up for the slicer. I sliced it very thin across the grain.We had some for lunch today in a few tacos. The corn salad went well with them.