Thursday, October 21, 2021
Another quickie in the kitchen...
So you are baking some nice thick pork chops, they will be ready in 20 minutes, and you just remembered how good fresh applesauce is with them--and you have no sauce, just one nice big apple. It takes too long to prepare traditional applesauce, cooking fresh down to mush. So--grate that apple into...
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Saturday, October 16, 2021
Aftermath of smokings
This past week, the smoked meats were in mostly too long, so ended up with hard outsides and dry insides. Among them were a couple of lamb shanks that were really not pleasant to eat in that condition. So, today, I put all the lamb pieces in a pot of water and started to slow simmer it. After a...
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Wednesday, October 13, 2021
Smokings and saucings
Tomorrow will be another smoker day! I have thawing in the fridge a couple of lamb shanks, some drum-sticks of the special chicken, and a whole young roasting chicken. Charlie is planning to also do some char siu pork. Having not looked past the outside of the smoker, I don't know how much in can...
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Sunday, October 10, 2021
Charlie takes up smoking
Since I was here, Charlie got himself donated a smoker, and last Thursday he fired it up for the first time and smoked two pork shoulders for around 8 hours. I declare a success with only one qualifier: There was not enough for 4 to really have enough. So come next Thursday, he'll be setting it up...
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Thursday, September 23, 2021
Corned Beef + Taters =
HASH! I made corned beef hash this morning, from baked potatoes and deli-sliced corned beef, and some onion powder. (I'd have used fresh sweet onion but Our Charlie doesn't like the texture of onions, and he might be having some of this.) I know some people add a dash of vinegar but I forgot when I...
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Saturday, September 18, 2021
On Roast Chicken
This morning one of my heirloom chickens was all thawed and ready for the oven. Also, a bag of potatoes was getting old. I cleaned and sliced the potatoes--Yukon Gold variety--and laid the slices on the bottom of the roasting pan. Chicken went on top, with a baste of olive oil, garlic, tarragon and...
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Tuesday, September 14, 2021
Lunch special
We indulged in a nice lunch out today at a place called BJ's Brewhouse, where they make a really wonderful prime-rib dip sandwich: lots of tender, pink meat on a hoagie roll with horse radish cream and a really excellent jus. I always sub extra coleslaw for the fries--They make great coleslaw! And...
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Monday, September 13, 2021
Simmer sauce
Dinner tonight came in a packet. Well, the sauce. This was a tikka masala sauce, spicy but not hot-spicy. Think India flavors. Directions say to saute up the meat, then add the sauce and let it simmer. I cooked up some lamb, then set it aside so it wouldn't overcook. I added cauliflower and chopped...
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Saturday, September 11, 2021
Saturday Soup Secrets
It's soup day again! I'm currently slow-simmering bones that have been in the freezer from the most recent chicken. This low-heat simmer will make a beautifully clear broth. I've recently learned another way this is accomplished that takes a lot less time. Some cooks beat eegg whites and water, then...
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Saturday, August 28, 2021
Swordfish
It's a tricky fish to cook, but last night, based on some information seen on one of the cooking contest shows, I gave it another try. Swordfish is wonderful when properly prepared, but it overcooks very easily. Then it is dry and not very pleasant to eat. On the cooking show, it was demonstrated...
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