It's been a tough year in the garden even for peppers with our long hot summer. Most plants are putting out one or two peppers at most. Even the South American aji peppers are wilting in the heat. Have them covered by shade cloth, waiting for the heat wave to break, and hoping for a long Indian summer! T
My garden was going gangbusters till we had a few days pushing 100 a week or so ago. May have done in one little bunch of green beans, the other seems to still be doing ok. My pepper plants are all pretty well loaded except for habanero. Still have a ton of tomatoes to ripen up but if it's not raining tomorrow I need to actually pick a bunch of stuff.
Ragu made with Australian wagyu beef cheeks Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Even our chiltepin peppers, which should be reasonably heat tolerant, are starting to wilt! Image Unavailable, Please Login Image Unavailable, Please Login The little red peppers on this pizza I made last night are chiltepin peppers. T
I also made beef cheeks the other night! Not wagyu though. How'd you prep them? Slow braising? I braised mine in beef broth and spices after an initial browning. About 4 hours. So tender! Image Unavailable, Please Login Barbacoa burrito. Homemade pickled red onions, jalapeños and serranos. T
your meal looks delicious! as for the beef cheeks, I prepared them in the same fashion as a short rib ragu. Browned on all sides and removed from pot, sauté sofrito, deglaze with red wine and reduce, add beef cheeks, broth, spices, whole garlic bulb, and simmer for 3 hours.
Drooling! [emoji2] Recipe something like this? https://cooking.nytimes.com/recipes/1013292-veal-chops-beau-sejour Is it a tad tangy with 2 tbsp of vinegar? T
Picked up Hatch chili peppers at Kroger. Since there's a burn ban and the missus forbids indoor chili roasting - plus our gasser is out of propane - I improvised and used the Weber electric grill. Took a bit of powerwashing and an extended burnoff to rehabilitate it, but it did a better job than I expected. Image Unavailable, Please Login Chucked a jalapeño and a serrano into the mix. Grilled for about 15 min, flipping once. Image Unavailable, Please Login Since I had a batch of carnitas in the freezer, plus the saved cooking jus, I blitzed the roasted peppers with a bit of the jus, added that to the carnitas, and cooked it through for a quick and easy chili verde. T
Hi Tom C. Great to see your post...hope all is well. Yes, it's an old Craig Clairborn NY Times Int'l cookbook) recipe updated by one of our faves, Amanda Hesser. Janet uses a sherry vinegar (could also use a white wine). Gotta be careful not to burn the garlic of course. We use about half the fat the recipe calls for. There is a restaurant here in Raleigh...that's in NORTH CAROLINA...getting $90 a la carte for a veal chop. We got those at Wegman's $21 a pound. We use fresh thyme and sage from our booming herb garden. Save the bones and fat, brown thoroughly in a sheet pan and that's the starter for veal stock.
Almost twinsies with @tomc and made Chile Verde. The smaller tomatillos from the yard. Too lazy tonight for rice and beans, so I just had the “stew” with corn tortillas. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Nice. Thanks. Hmm. May have to get some veal chops next time I'm at Central Market. Looks like a pretty straightforward recipe plus we have some sage growing wild in the back yard. And our neighbor is growing thyme! T
Man, that looks good! Last time we tried to grow tomatillos, it was a hotter than average summer and never got many. Image Unavailable, Please Login Despite the heat, our basil is doing well as it's mostly in the shade. Made a batch of fresh pesto without pine nuts. This recipe... https://www.feastforafraction.com/homemade-pesto-without-pine-nuts/ Then used it for chicken margherita... https://www.thespruceeats.com/chicken-margherita-4690906 Didn't take a pic, but I'd advise using a lot less mozz than the above calls far. I topped mine with crushed red pepper for a little extra kick. T
Haven’t posted a pic in a while and not going to do a fancy “catch up” like @arizonaitalian Picked up a couple prime strips at our local butcher. Very good with leftovers for breakfast. Image Unavailable, Please Login Image Unavailable, Please Login
Three cheese asparagus phyllo rolls-they came out fine but I’m not a fan of Wegman’s phyllo, should’ve used the Greek brand. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Love hors d'oeuvres with phyllo dough, but haven't found a good source of the dough in years. Those look fabulous. Spoiler alert - no red meat the last few days. Image Unavailable, Please Login Grilled yam. This recipe. https://gimmesomegrilling.com/grilled-sweet-potatoes/ Didn't have smoked paprika, so I sprinkled some sumac on there instead. Not bad for veggie! Image Unavailable, Please Login Grilled halibut with homemade pesto. Since I'm using the electric grill, I used an enameled grill pan to hold the heat. 12 min without flipping. Rest for 10 min. Pretty tasty, but certainly not as good as fresh off the boat / grilled over a weird fire that we had in Alaska. T
Grilled shrimp toast with sun dried tomato spread. Shrimp marinated in garlic, olive oil, salt, pepper, lemon, and parsley. Some basil, and salt in the sun dried tomato spread Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Looks fabulous. Your picture reminds me of the first time I was served shrimp toast. It was in Japan. I had no idea if I was supposed to eat it as it came or remove the shells then eat! I dawdled as long as possible until someone else finally tucked into their's! [emoji23] Image Unavailable, Please Login Air fryer French fries. Fluer de sel. T
A FWIW experiment: Costco Steakhouse Tri-Tip..16 hrs sous vide at 139 degrees; a few minutes hot sear on a gasser. Came out pretty good, definitive opinion from wife after she gets off work. Image Unavailable, Please Login
We did a steak experiment too. Less successful per the missus. Cold searing. 5:20 mark. Start with a cold non-stick pan, high heat, flip" twice after 2" per side, reduce to medium. Reduce heat to medium. Keep flipping every 2" until desired doneness. Found steaks in the 1/2 off bin at Kroger that weren't short-dated. One a strip, other a ribeye. Image Unavailable, Please Login Steaks down. Image Unavailable, Please Login First flip. Image Unavailable, Please Login Second flip. Reduce to medium. Image Unavailable, Please Login Image Unavailable, Please Login Third and fourth. Image Unavailable, Please Login Fifth and final flip. Image Unavailable, Please Login Sliced. Not a great pic. Final analysis. Meh. Notes. Don't salt steak until the end. Thought is that this will keep steak surface dry, promoting browning. I used our big Scanpan to fit both steaks in without undue crowding, so there's a lag when turning up/down the flame. Not obvious to me what classifies as medium heat for the latter portion of the cook. Need to experiment. Finally, the strip was < 1.5 inches thick. Method supposedly works better for thicker steaks. The ribeye was 1.5 inches thick, and was the better of the two. T
