Dateline: August 30, 2020 CHORIZO

As per usual, I had a delivery from FreshDirect and I had a big ole pork shoulder coming.  I had been thinking about making chorizo and decided Friday was the day.  

Mexican Chorizo Recipe  click on link for recipe from Serious Eats

I made a few changes to grind size and number of grinds, but other than that, it was a written.  I ground the meat through a large plate, added the cold vinegar, and then ground thru a medium plate before stuffing into casings.

Another change I made was to cube the meat and fat up add the spices and let rest over night in fridge before grinding on Saturday.  Sure made the house smell good.  After filling the casings, I left them on a rack over a pan to air dry over night.  Sure made the fridge smell good.  I cut them apart, and portioned them into bags to be shared with neighbors.  I only made 3 lbs of chorizo, now thinking back, that seems stupid!

The over night rest really help set the deep reddish brown color associated with chorizo.  Good enough to eat raw!  Well, perhaps not.

Beautiful color, no?

Just before sealing them up!

Happy Sausaging!

 

Dateline: August 29, 2020 Almost Vegetarian Mexican-ish Stew

I had a hankering for a Mexican Style stew and thought of beans, peppers, corn, and tomatillos...All available in fridge or pantry.  I also had about 7 ounces of uncased chorizo which would add some flavor to the party as well.

Mexican-ish Bean and Chorizo Stew

Ingredients

3/4 cup each of three different type dried beans, I used greek white beans, caballero, and cranberry

6-7 ounces uncased chorizo

1 jalapeno, seeded and chopped

1 Fresno pepper, seeded and chopped

1 large onion, minced

3-4 large tomatillos, chopped

salt and pepper

1 T Mexican oregano

1-2 T dark chili powder

1.5 t chipotle chili powder

1 t ground cumin

1/2 t ground coriander

sprinkle of adobo seasoning

28 oz tomato sauce, marinara type or one 28 oz can crushed tomatoes 

2-3 c water

3 ears of corn stripped of kernels

Method

1.  Either soak the beans overnight, or using a pressure cooker, cover with 3 inches of water and bring to a boil.  Boil 2 minutes and remove and let rest for 1 hour.  (I used an InstantPot for this entire recipe).  After 1 hour drain and rinse the beans.

2.  Heat the InstantPot on saute, medium heat, and when hot add chorizo.  Cook until most of the fat has been rendered, and remove to a small dish.

3.  In the rendered fat, add the onions, tomatillos, and hot peppers and saute until softened.  Add beans, tomato sauce, chili powders, cumin, coriander, oregano, adobo and salt and pepper.  You may need to add about 1 or 2 cups of water here.  You don't want to get the burn message!  Change the setting to pressure cook, high, for 23 minutes.  

4.  When time is up, allow 10 minutes of natural release and quick release the rest.  Stir well to keep things from getting too thick at the bottom.  Taste the sauce, and check the beans.  Take 1 of each type of bean that you used out and cut in half.  If there is ANY white regions in the beans, add corn kernels and return to pressure cook for another 10 minutes.  Natural release for 10 minutes again, and check the beans again.  

If your beans were completely cooked, then add corn kernels and put InstantPot on stew for 20 minutes.

Taste for seasonings.  Serve with steamed rice.

Dateline: August 28, 2020 Ribs with Sauce, Broccoli, and Crunchy Salad

My order from FreshDirect came this morning.  In it were 2 racks of pork ribs and a boneless pork shoulder.  The shoulder was cut into two 3+ lb. chunks.  One frozen for another purpose, to be decided, and the other chopped up and mixed with chorizo spices waiting to be ground.  Tomorrow's project!

Tonight, I took one of the racks of pork ribs and coated it with a pig rub variation.  

Rib Rub II

Ingredients

1 T guajillo chili powder

2 t kosher salt

1 t ground cumin

1/2 t ground coriander

1 t dry mustard

1 t smoked paprika

1 t ground black pepper

white wine/shoju/sake

Tomato Based BBQ Sauce for Ribs

2 c tomato sauce, preferably homemade, with any bay leaves removed

1/3 to 1/2 c cider vinegar

2 T chili powder

1 T agave syrup

1 T molasses

salt to taste

Methods

1.  Mix rub ingredients together well, set aside.  Set oven to 350° F.

2.  Dry off ribs, and remove membrane from bones.  Trim off any excess fat and freeze for sausages!

3.  Rub the rub all over the ribs, coating each side and edges and rubbing in well.  Place in a shallow sheet pan and put into oven for 1 hr and 10 minutes.  At about 35 minute mark, pour enough wine/shoju/sake into the bottom of the pan to create a shallow lake.  This will create a moist environment where the ribs will steam as well as roast.

4.  While the ribs are cooking, get a sauce pan and add 2 cups homemade tomato sauce (preferably a marinara sauce or equally straight ahead tomato sauce).  To the saucepan, add a good glug of the cider vinegar, chili powder, and the agave syrup.  Stir well and taste.  Add salt, vinegar, more agave or chili powder.  Bring to a slow simmer.  Use an immersion blender to blend everything together.  Taste again.  Add molasses and another glug of cider.  Stir and bring to a simmer again.  Reduce to thicken.  Taste and adjust, if necessary.

5.  After 70 minutes, pull ribs out and coat the top with a couple of hefty tablespoons of the sauce.  Coat the ribs evenly.  Raise the oven temp to 500° F and return ribs to over for about 15 minutes or until the sauce has set and is beginning to darken on the meat.  

6.  Remove ribs to a cutting board and separate them into individual ribs.  Serve with the remaining sauce on the side.

Uncut and waiting for the main event

Cut up and ready to eat

Sauce to the left, and broccoli, steamed to the right

Go to crunchy salad, cucumbers, onions, celery, peppers, tomatoes dressed with sherry vinegar and olive oil

The ribs were really, really tasty.  Easy eating, little resistance and nicely spicy.  I am usually not a sauce girl, ever, but the mood struck me as I was hunting through the fridge and saw the containers of tomato sauce from the other night.  It was an excellent stroke of genius, I might add.  Sweet, just barely, tart, moderated, spicy, pleasantly, and thick!  Will try the sauce again in the future.

Dateline: August 27, 2020 Lamb, taters and cabbage: An Ode to Ireland

I had purchased 2 small racks of lamb from Wegman's a while ago.  I have been waiting for either a break in the weather where I could put the oven on, or a day when it was a) not blisteringly hot, or b) not so windy that the grill would be uncontrollable.   

Today, the weather was too windy, but it was also not so hot.  I found on NYTimes Cooking a fantastic recipe for rack of lamb with crispy potatoes.  click on link for recipe

What was good about it?  Everything.  The schmear on the racks, the crushed spuds, the rosemary, you name it, it works.

To serve with it, I decided to play with the half of green cabbage that was in the fridge.   I trimmed it up, cut into 2 quarters, and sliced it thin, parallel to the base.   

Braised Cabbage with Onions and Wine

Ingredients

1/2 head of cabbage, cored, and cut into 2 quarters.  Slice thinly, parallel to the base 

1 med white onion, halved lengthwise and sliced into thin half moons

4 cloves of garlic, thinly sliced

1/2 fresno pepper, seeded and thinly sliced

salt, pepper

wine or sake

olive oil

Method

1. Heat a large pan or skillet up and add some olive oil.  When hot, add sliced onions and fresno peppers, salt and pepper.  When the onion is softened, add the garlic.  Stir and when fragrant, add the cabbage.  Mix well to coat the cabbage with oil.

2.  Fry/Saute the cabbage until it is softened and begins to brown up.  If it sticks to the bottom of the pan, deglaze with some white wine or sake (use whatever is open or around, but not red wine!  Beer would work as well).  Turn down the heat and cover pan.  Stir occasionally to keep from sticking.  When cabbage tastes good, add some more salt and wine or sake and allow the alcohol and other liquids to evaporate as much as possible.  Add another glug of olive oil and crisp up the cabbage and onions.  If ready before the lamb is finished, turn heat off and cover pan to keep warm.

The coated racks of lamb over the crushed, steamed potatoes just prior to going into the hot oven.

The finished rack of lamb, perfectly medium rare.  I will say, that the schmear on the lamb was superb.  I was unsure if the anchovies, garlic, and mustard would be overpowering.  They were not.  It was an exquisite way to prepare the lamb.  To be sure, I will make this preparation over and over again!  I may even sous vide it so that I can torch it when it comes out of the bath!

And the taters!  Oh, boy, oh, boy.  What a freakin' treat these were.  I steamed them in the Instant Pot for 10 minutes, and then smashed them in the roasting pan.  I poured a little bit of oil over the top along with some Maldon salt and rosemary.  I can't decide which was the best of the night, the lamb or the potatoes!

Your turn to decide!

August 23, 2020 Preserved Meats: Bresaola Week 1 + 2 and UMAI bagging

I've made bresaola before and I thought it was good.  So I ordered an eye round and gathered my cure ingredients together.

Here are a few slices of the finished product.  It is so flavorful and succulent.  A good amount of salt, but not overpoweringly so.  

Ingredients

1 kg eye round of beef, trimmed of all exterior fat

kosher salt, 3 % of meat weight

2 T sugar 

Instacure #2, .25% of meat weight

5 g black pepper, ground

2.5 g fresh rosemary

5 g dried thyme

5 juniper berries

Method

1.  Weight your eye round after trimming, mine weighed 1088 g.

2.  Mix together your cure ingredients.  (1088 x .03 = 32.64 g salt; 1088 x .0025 = 2.72 g cure #2 )

3.  Rub cure all over meat.  I did this in a plastic bag that I was going to store the meat in while waiting in the fridge.  The salt and cure will pull moisture out of the meat and replace it with salt and flavoring.  Cure for 2 weeks, massaging and turning every day.

4.  Remove from curing bag, wash off cure and pat dry.  Weigh it again.  Record weight, you are going to need it.  Then you can tie the meat into a nice tubular shape and coat with a layer of extra flavorings, such as black pepper, and rosemary.

5.  Put into an UMAI Bag and seal tight using their vac mouse system.  On the bag write the weight of the post cured meat.  Figure out the target weight which will be 35 - 40% less.

6.  Put into fridge on a rack so that air can circulate all around it.  The UMAI bags are one-way bags, air and moisture goes out, nothing goes in.  The bags are very tender, so be careful, do not use a rack that has any sharp projections or corners.  Every week for 4 - 8 weeks, weigh the meat.  When it has reached its target moisture loss, you are ready to crack it open and slice thinly for a treat.

Day 1, Week 1 (see above)

Day 4, Week 1 (see below)

The cure is penetrating the meat.  It feels a bit more resistant to the touch, firmer to the finger poke.  

Day 7, 1 week, half way through curing process (see below)

The poke test reveals it is getting quite firm and there is a lot more juice surrounding the eye round.

Today was the day to pull it out of the cure and clean off and seal in the UMAI bag.  

The meat absorbed about 11 grams during the curing process.  The color of the meat was a beautiful raw tuna color.  That is what I was looking for.  

Since I need to wait until it has lost 30-40% of its weight.  I arbitrarily selected a loss of 35%.  That target weight is 714 grams.  

What will I look for in the meat in order to decide if it is ready to eat or not.  Firmness to the finger poke, rosy red color.  

I am not really happy with the seal of the bag.  I know it does not have to be air tight, and over time it will pull away from the meat, but the issue may be I coated the cured meat with pepper and paprika which may inhibit the seal.  The UMAI bags are 1 way bags.  They allow moisture out, but not in.  This is how you can cure things, or age steaks without a dedicated space to hang.  I will monitor the situation for a couple of days, and if it looks like it is not properly sealed, I will wash off the pepper and paprika and reseal in a new bag.

I rebagged this as the seal was not good.  I washed off most of the paprika and pepper, and rebagged it in a new bag.  There was a bit of trouble getting the seal to work, but I persevered and finally, it worked.  I also cut a bit of drawer liner that is breathable and put it on top of the rack in the fridge so that I could prevent any pinholes in the bag.  The bags feel quite sturdy, but are very fragile, apparently!  

Weighed it again, and it was 1063 g, 65% of that is 691 g so that is the target weight.  Should take about 4 weeks.

Today's weigh in:  873 g  Only 200 g left

Photo Op

You can see that the bag is coming away from the meat, that is normal.  It shows that the meat is shrinking and giving off it's moisture.  In handling the bresaola today, it is getting firm on one end and has a lovely pliability when squeezed.  I am getting so psyched about this!

Dateline: August 23, 2020 Chili Verde with some surprises

I have been holding on to some tomatillos for a while, and I checked them in the morning and they were still good!  Yeah!  So it was chili verde time.  Looks like a lot of ingredients, but most of these things you may have already, and most supermarkets are carrying dried peppers these days.

Ingredients

2 lbs pork cut into fairly good sized chunks, more than a mouthful, but less than a fist

2 T lard or neutral oil

2 oz cubed pancetta

2 poblano peppers

1 jalapeno pepper

1 other hot pepper, long and skinny type

1 large onion, cut into wedges, no need to peel, but cut off stem end and clean up root end 

6 tomatillos, papery skin removed and tomatillos washed

1 or 2 plum tomatoes, cut in half

6 cloves of garlic, unpeeled

4 dried pasilla peppers, stemmed and seeded

1 dried ancho pepper, stemmed and seeded

2 t dried Mexican oregano

2 t ground cumin

1 t ground coriander

3 bay leaves

2 t salt or to taste

1 t pepper or to taste

2 chipotle chilis in adobo sauce, chopped up fine, with sauce

1/2 t chicken adobo granules

1 bunch of greens of your choice, collards, kale, any dark green will do.  Strip off of stem and cut into             ribbons, then cross cut into smaller pieces

1 bunch of cilantro, chopped

1 ear of corn, stripped of kernels

1 can pinto beans, drained and rinsed

1 c tomato sauce of your choice

1 c chicken stock

2 cups vegetable stock

juice of 1 lime

Method

1.  Break dried peppers, if necessary, in half, and put into a container and cover with warm water.  Weigh the dried peppers down so they remain under the water and soak until softened.

2.  Light grill and get it quite hot.  When it has reached at least 400°F, char poblanos, jalapano, hot pepper, onions, garlic, tomatoes, and tomatillos.  Put into a bowl and cover with plastic wrap.

3.  Remove soaked peppers and split open along a side.  Remove any seeds and ribs that did not get out earlier and place on hot grill to toast up.  When finished toasting, add to bowl with other vegetables.  

4.  Remove charred skin from the poblano peppers, jalapeno, and skinny hot pepper.  Split open and removed seeds and ribs.  Peel garlic cloves.  Put peppers, garlic, onions, tomatoes, tomatillos, and toasted soaked dried peppers into a blender and grind up.  Add some veg or chicken stock if necessary to get the mass moving. 

                                        

5.  Check over pork cubes for any bits of bone or gristle.  Salt and pepper them.

6.  Heat lard or oil in a saucepan.  When hot, add pancetta and cook until it renders its fat.  Add contents of the blender into the hot oil and stir.  Add chicken stock and vegetable stock to the pan and stir well.  Add pork to pot.

7.  Add bay leaves, cumin, oregano, coriander, salt, pepper, chipotle peppers in adobo sauce, and adobo granules.  Stir and bring to a simmer.  Taste.  Add tomato sauce.  Taste again.  Add salt and pepper if needed.

8.  Add stripped corn kernels, beans, and greens of your choice.  Stir and bring to a simmer again.  Put a lid askew on the pan, and let cook for about 45 minutes or so.   Check once in a while to make sure that the sauce or beans don't stick to the bottom of the pan.

9.  Simmer for another 30 minutes with lid askew.  After 30 minutes, taste again, and add salt if needed, or if more heat is desired, add chipotle adobo sauce or a chopped serrano.  Stir in chopped cilantro and lime juice.

10.  Allow to sit with lid on for about 20 minutes for flavors to meld.  Serve over rice.

So tasty, and it's even better the next day after resting in fridge overnight.

Dateline: August 17, 2020 Vegetable Thai Curry

I made vegetable stock the other day, and there was no room in the freezer to put it, I had to use a good deal of it up.  Vegetable Thai Curry will take care of that with quinoa on the side.

Ingredients

Lots of assorted veggies, some can be raw, some can be cooked.  The cooked ones will go in after the curry is finished.  Raw: Italian eggplant, cabbage, fresno pepper, hot pepper, serrano pepper, onion, garlic, ginger, garlic scapes.  Cooked:  broccoli, potatoes, green beans
1 can coconut milk, put in fridge about 1 - 2 hours before starting to harden up the coconut solids (they will become your cooking fat), DO NOT shake the can, you want the solids on top
2 T or more to taste Thai curry paste, I used red, but green, yellow, panang, all would be good choices, I would not use massamun, but that is a personal choice    
1 - 2 T fish sauce
1 t brown sugar, or palm sugar, or jaggery
3 cloves of garlic, smashed and roughly chopped
1 T julienned ginger

kaffir lime leaves

thai basil

2 cups vegetable stock

Method

1.  There is no need to peel the eggplant, however, if aesthetically, you want the peel off, go ahead and peel.  Cut Italian eggplant up into 1 - 1.5 in cubes and put into a colander in the sink.  Salt the eggplant generously and mix will with your hands to be sure that the salt has contact with all sides of the cubes.  

Core and cut cabbage into bite sized pieces.  Cut the fresno peppers into slabs between the ribs, and then stack and slice crosswise into strips.  Do the same with the hot pepper.  I used a very skinny hot pepper, so I did not cut into slabs between ribs, I just cut it in half, seeded it, and then stacked and cut into strips.  Cut the serrano pepper into thin rounds.  Cut the onion into pieces and slice the garlic scapes into thin rounds, they can be thicker than the serano pepper.

2.  Heat sauce pan or wok over medium heat.  Add the hardened coconut cream from the top of.  You should be able to get about 4-5 T of the solids out.  Try to get as much out as you can without taking too much of the coconut water.  A little is ok.  Set the coconut water aside, you will use it later.

3.  When the solids have melted, add the curry paste of your choice.  Stir until combined with the melted solids.  Reduce heat to medium low and cook stirring occasionally until the fat separates.

3.  Add garlic and ginger and stir.  Add onions, garlic scapes, fresno, hot, and serano peppers.  Stir around to coat.  Rinse the eggplant thoroughly to get most of the salt off and to rinse away the bitter juices. Shake off the water and add to the pot.  Stir to coat.  If you use asian eggplants, no need to peel, no need to salt, just slice in rounds and add with onions.

4.  Add coconut water and veggie broth and stir.  Add fish sauce and stir.  Taste.  If not spicy enough, add more curry paste, if too spicy, add the sugar and stir and taste again.  

5.  Cook until the veggies are softened and have absorbed the flavors.  Taste again, adjust to your spice level.

6.  Add kafir lime leaves and thai basil and allow to cook until the eggplant is soft and yielding.

7.  Add cooked veggies and stir and heat until they are warmed up.  My potatoes were small whole ones that I had steamed the other night.  Use a spoon or ladle to smash them up a bit while you are waiting for them to warm up.  They will also supply a bit of thickener to the brothiness.

I cooked the quinoa in the microwave using the veggie stock.  The stock was quite a dark brown color.

8.  Serve over quinoa and mangia

This is a great way to use up bits and pieces of veggies that you have hanging around the crisper bin.  

Dateline: August 15, 2020 White King Salmon and Black Bean and Corn Salad

 I ordered from FD 2 White King Salmon Filet pieces about 8-10 ounces each.  The plan was to grill the salmon and eat it with corn and black bean salad prior to a colleague zoom meeting.

The weather looked iffy, so I opted to pan sear the fish.  I stripped off the kernels form 2 uncooked ears of corn, added 1/2 a diced sweet onion, 1/2 diced mild pepper, 1/2 diced sweet red bell pepper, about a dozen ripe cherry tomatoes cut into quarters, 1 can drained and rinsed black beans, 1 sliced garlic scape, salt and pepper, red wine vinegar, good olive oil.

The salad was fantastic, the fish quite tasty, but for me, the star was the salad.

Dateline: August 14-15, 2020 Chicken Brats! Yeah, Baby

A while ago, I had deboned and froze a bunch of chicken dark and white meat with skin to make chicken brats.  Friday was the day.  I took the meat out of the freezer along with some reserved beef fat and diced it up to make sausage.  

Ingredients

5 lbs chicken meat, both white and dark with skin, diced into 1 inch cubes                                                    1 lb beef fat, diced into 1 inch cubes                                                                                                               4 t kosher salt                                                                                                                                                     2 t ground white pepper                                                                                                                                     1.5 t caraway seeds                                                                                                                                           1.5 t dried marjoram                                                                                                                                           1.5 t ground allspice

Sheep or hog casing, soaked and flushed

Method

1.  Grind chicken through fine disk of a meat grinder

2.  In a large bowl, combine chicken, salt, pepper, caraway, marjoram, and allspice, mix well using your hands.  Refrigerate for 30 minutes, along with parts of your grinder.

3.  Grind mixture through the fine disk again.

4.  Stuff mixture into prepped casings.  Twist into lengths of your choice and prick any air pockets with sterilized sausage pricker.

5.  Place links on a wire rack in the refrigerator uncovered over night.

6.  Cut links apart and either keep wrapped tightly in plastic in fridge for up to 3 days, or vacuum seal and freeze for up to 2 months. Thaw in fridge prior to use.

7.  Cook as desired to internal temp of 165°F.  Suggested is pan fried or grilled.

I tasted a patty prior to stuffing, and boy, oh, boy, were these tasty.

Dateline: August 14, 2020 Lemon Chicken Pasta with Garden Greens

My friend Rich gave me some preserved lemon marinade and some chimichurri that he made.  I marinaded some chicken thighs in the lemon on along with some olive oil and a pinch of salt.

Ingredients 

Boneless skinless chicken thighs, about 1 - 1.5 lbs  cut into bite sized pieces                                                 Preserved Lemon Marinade                                                                                                                            Olive oil                                                                                                                                                            1/2 lb penne pasta                                                                                                                                           1/2 Sweet Onion cut into half moons about 1/8 inch thick                                                                              1/2 hot pepper, sliced thinly                                                                                                                             3 fat cloves of garlic, smashed                                                                                                                   About 10 yellow pear tomatoes cut in half                                                                                                    Splash of vodka                                                                                                                                               Mixed herbs, I used parsley, mint, basil, and rosemary

Method

1.  In a plastic bag marinate chicken thighs in about 1/3 c of lemon marinade with some olive oil for a couple of hours.

2.  Cook pasta according to package instruction in well salted boiling water.  Cook 1 minute less than suggested time.

3.  While pasta is cooking, heat up a pan large enough to hold sauce AND pasta, add olive oil and marinated chicken thighs and saute until cooked through.  Add onions, peppers, garlic and tomatoes.

4.  While pasta and sauce cooks, chop herbs up, and add to chicken and sauce.

5.  Add pasta and 2/3 - 1 cup pasta cooking water to sauce and cook until thickened and the pasta is cooked through.  Serve.

Sauce ready for pasta

Pasta added in and stirred in the sauce.

Dateline: August 13, 2020 For Alan and Lyn, Tofu Baked with Stir Fry Fridge Left Overs

 I discovered baked or grilled tofu quite by accident.  I mistakenly ordered from FreshDirect and found I loved their lightly baked cubes.  I expanded on their idea and tried slabs.

Ingredients

1 14 oz box of tofu

The marinade can be taken in any direction you wish.  I went in the Chinese direction marinading in grated ginger, soy, sesame oil, garlic and Lao Gan Ma Chili Crisp condiment, heaps and heaps of it.  This Chinese condiment is the greatest thing in the world.  It is spicy, salty, crunchy and just plain DELICIOUS.  I buy this in big jars and it sits on my counter to be thrown into anything that needs a little salt, crunch, spice, etc.

You could take it in any direction, slather it with a Thai Chili paste of your choice, a mole sauce from Mexico, any thing you can think of will be just great. 

Tofu is basically flavorless and easily absorbs the flavor of the marinade that you use.  

Method

1.  Mix your marinade together.  Components that are necessary:  acid, salt, fat, spice.  Taste your concoction, is it balanced?  Does it lend itself to flavor something that just brings texture to the party?  If not, keep playing until the marinade is to your liking.  It will be THE major component that you are tasting at the end, make it please you.

2.  Cut the block of tofu into thirds along the long side edge of the block.  Each slab should be about 1/2 - 3/4 of an inch in thickness.

3. Pour your marinade into a resealable plastic bag.  Add your tofu slabs and gently massage the marinate into them without breaking them apart.  They are tender little things and can fall apart easily if your are too rough.

4.  Put bag into frig until dinner time.  The longer it sits, the better.

5.  Ready to bake?  Preheat oven to 350°F .  Put a tiny bit of oil on a baking sheet, and put the three tofu slabs onto top of the oil.  Any marinade that remains in the bag, divide among the 3 pieces.

6.  Put baking pan in oven and bake for about 45 - 60 minutes or until the edges of the slabs are nicely browned or even charred all around.  Turn pan half after about 30 minutes for even cooking.

7.  Serve.

I served this with a stir fry of collards, bok choy, onions, sweet peppers, and anything else that was hanging around in the frig.

Soften collards and bok choy

Add sweet peppers and sauce ingredients

Final product after adding a small amount of corn starch slurry to tighten up the sauce.

A most satisfying meal.

Dateline: August 9, 2020 Beautiful Day for a Pig Smoke

 I had a pork butt that needed to be cooked.  There was no room in the freezer, so I had to smoke it....really, that is the reason I tell myself.  

I rubbed worcestershire sauce all over and then followed that with a pig rub.  When the smoker hit the sweet spoke of 225° F, in went the butt, bone to the back, and it has been smooth sailing ever since.  As of this writing, the butt has been in the smoker for 3 hours and it about 120° F at the moment, only 75-80 degrees to go!  That should take the rest of the afternoon and possibly to early evening.  All depends on the stall and how long it lasts.

The pig rub recipe:

1/2 c brown sugar - I used demerara                                                                                                              1/2 c paprika                                                                                                                                                  1/4 c kosher salt                                                                                                                                              1/4 c chili powder                                                                                                                                          1/4 c dry mustard                                                                                                                                            2 T Old Bay                                                                                                                                                    1 T black pepper                                                                                                                                            1/2 t each ginger powder, cayenne pepper, cumin

Mix together and store in a tightly sealed jar.  Makes enough for many racks of ribs or a couple of shoulders.

Small snafu:  While I was doing yoga, the hopper ran low on pellets, rookie mistake, and I only noticed when I checked the temp of the meat and saw that the smoker temp had fallen to the same temp as the meat....oops.  Fixed and it is back on line happily chugging away with the shoulder now at about 155° F

Should be hitting the stall soon, and God willing, we should pass through it in a couple of hours. Bill is off at the store getting tortillas and other fixing, we will be eating tacos tonight!    

Update:  By 8:30 pm, the butt was only at 160°F, I made an executive decision and took it off the smoker, and put it into a 230° oven.  At 11:30, it hit the target of mid 190's - 200° sweet spot.  I removed it, and unwrapped.  The bone pulled out in one clean motion.  Using tongs, I broke up the meat and put into a bag, and put in fridge for Monday night dinner.

I did taste a bit, and thought it needed salt.  We will see.

Dateline: August 8, 2020 Grill Simple: Black Cod, Green Beans, Broccoli, Romanesco

I ordered 2 lovely pieces of Black Cod, or Ling Cod, or Sable Fish from FreshDirect.  The flesh is white, flaky, and unctuous and freakin' delicious.

I have broiled it in the past, with a miso glaze.  Today, I just wanted salt and pepper and would grill it.

The grill has been tuned up.   I love this company, Char-Grill, I wrote to them a while ago asking if they made replacement parts for the extra support at the base of the grill that helps hold the ash pan in place, along with the clips on the side.  They do not make one, so they shipped me an entire bottom section, gratis.  The other day, I got busy.  I had to dissemble the old bottom, keep all the screws together, remove all hardware and clips and then put the thing back together again with hurting myself, mentally, or physically.  I did scuff up my knuckles a bit, but that was the only injury.  The grill looks great, but the ash pan is really shot, so I ordered another one.  Pretty soon I will have a completely new grill!  Sort of like a facelift, of sorts!

Everything was just lightly oiled and sprinkled with salt and pepper and placed on a hot grill at differing times.

The beans were grilled on a copper grill mat and the other veggies were subjected to the raw heat of the fire.  

Fish readied for the grill, just oil, salt and pepper

Veggies were grilled first, as they could take the warming up of the temperature of the grill without overcooking!

Beans are done, and the broccoli and romanesco are starting to char nicely.  Next on goes the fish.

Can you hear the sizzle of the fish?  I can.  The fish cooked until it flaked but was still translucent along the line of pin bones cutting vertically thru the center of the piece.  

The flakes come off easily and are so luscious.  There is a lot of fat in this fish, which is what makes it good for you!  The end product needed nothing else, no lemon, no chimichurri, nada!  A delightful dinner was had al fresco.  Plus a glass or two of a nice chardonnay, and I was a very happy camper.

Dateline: August 7, 2020 It's a crappy day here, so Let's Eat Indian Food

I have been cooking for about 2 hours,  and dinner is ready, way too early for us to eat.  I will make myself a drink after writing this up and sit and relax and ponder the downright English weather we are experiencing today, 75° F and cloudy.  Our British friends are experiencing 100° F weather.... no fun.  

On the menu is Turkey Tenderloin Achari, Sweet and Sour Bhindi (Okra), and red lentils with cabbage and onions.

I am totally psyched about dinner tonight.

Recipe for Achari

Recipe for Bhindi

Recipe for Lentils and Cabbage

Bhindi

Turkey Achari

Red Lentils with Cabbage and Onions

Lordy, we are eating good tonight!

Dateline: August 6, 2020 Today's Project: When a storm gives you downed fruit, you make chutney

The aftermath of Isaias brought tomato plant destruction and devastation.  One plant was totally stripped bare and broken off on the main stem, another had the living crap knocked out of it and toppled over.  Many of the green fruits were knocked to the ground and harvested, for some project or hopeful ripening.  My neighbor harvested her white grapes pre-storm and gave me about 1 qt of them.

I have had in my brain some combo of green tomatoes, grapes, and hot peppers.  Bingo!  I will make a spicy jam/chutney out of them.

Ingredients

2 cups de-stemmed grapes

2 cups washed green tomatoes, mine were pear shaped

1 t neutral oil, I used avocado

1 large clove garlic, minced

1 jalapeno pepper, minced

1 fresno pepper, minced

1/2 onion, diced

1/4 - 1/2 c cider vinegar

1/4 c sugar

1 cinnamon stick

1/2 t yellow mustard seeds

1/2 t brown mustard seeds

1/2 t nigella seeds

1/4 cardamon seeds

4-5 whole cloves

4-5 allspice berries

pinch hot pepper powder of your choice, I used ancho and chipotle

pinch of salt

1 t pectin, if needed

1/4 t calcium powder

Jars to store the jam/chutney in

Method

1.  Heat a saucepan that can hold everything comfortable and accommodate a stick blender, and film with a slight layer of oil.  When shimmering, add spices and cook until fragrant and mustard seeds begin to pop.

2.  Add onion, garlic, peppers and cook until fragrant.

3.  Add grapes and green tomatoes and stir around to coat in spices, onion, pepper, and garlic.  Add vinegar starting with 1/4 c and cook until grapes and tomatoes start bursting and giving off their juices.  

4.  Using a potato masher, mash up the fruit mixture and taste.  Adjust seasonings if necessary.

5.  When mixture has started to get a tiny bit thick, blend thoroughly with a stick blender.  Taste again.  Add sugar and stir to dissolve.  Taste again, if necessary, add more vinegar.  You want this to be spicy, and more tart than sweet.  Cook a little while longer.  

6.  If the mixture does not look to be getting thick, remove cinnamon stick and add 1 t of pectin powder, and 1/4 t calcium powder.  Using the stick blender again, incorporate the powders completely into the jam/chutney.  Taste and adjust.  Bring to a boil and cook for about 1-2 minutes.  Let cool for about 5 minutes

7.  Using a canning funnel, fill the jars with the jam/chutney and allow to cool completely before refrigerating.  This is a fresh chutney not a processed on, so it must be stored in the fridge. 

Ta-Dah!