HungryChris

Here is the thing, I have never been bright enough to think of anything but tomato juice in a bloody. You threw in the clamato juice, and I loved it, no matter what we call it! HC

I prepare a 1 quart jar with I TBS kosher salt, about 3/4 TBS of dried dill weed, 3 big cloves of crushed garlic and crushed red pepper flakes to taste. I steam the asparagus until they turn bright green, sample one to be sure they are still crispy, but not too tough, and ice them down in an ice bath. Then I tip the jar on it's side and add the asparagus with a few bay leaves, fill with white vinegar to the 3/4 point, top off with tap water and refrigerate for a week or so. These are a great snack or a great substitute for celery in a Bloody Mary or bloody Caesar (Thanks to @Anna N for opening my eyes to that one). They will keep for months. HC

This time of year, when asparagus starts showing up cheap (this batch was $1.69 pp), I like to bang out some asparagus pickles for summer salads and snacks. I hope to get some on the table from my patch, but I could never pickle those. I will have to eat them fresh. HC

I did up the Cattlemans's Ranch flat cut Corned Beef from Aldi tonight. It has been in the freezer for a few weeks and does contain papain. I did it in the IP, covered with water, about a 1/2 cup of cider vinegar, a half cup of Crystal hot sauce, 5 bay leaves, 5 cloves of garlic, peeled, for 90 minutes at high pressure. Natural release (took about 25 minutes) and wrapped it in foil and put it into a warm oven. Then I put the potatoes, cabbage and carrots in the IP with the pot liquor at high pressure for 5 minutes and pressure release at 10 minutes. Nice and tender and sliced well hot, which means it will slice even better for sandwiches, when chilled. We loved it. HC

I was just looking at that Ahi Tuna in the Aldi flyer and think I will get some tomorrow. How was it? HC

Homemade pickled pig ears and a cold APA. HC

Corned beef hash, pan fried zucchini, leftover roasted asparagus, fried eggs O/E and marinated mushrooms. HC

There is a time for every purpose. HC

OK, I decided to go old school and have tender large meatballs in red sauce. In my experience, the priorities are as follows: Mix breadcrumbs, whole eggs, half & half, finely chopped parsley and more garlic than you think you need and let it sit for half an hour. Add the meat (ground beef, ground pork and ground veal), roll into balls (I chose large sized this time) and drop into simmering sauce and simmer for about 4 hours to get everything nice and tender. Skim off any fat that rises to the surface after the heat is shut off. HC

I had that issue a few times on corned beef tongue, until I started injecting the meat and leaving it in the brine for 2 weeks. That took care of it. HC

In my opinion, that looks waaayyyyy too thick for sandwich slices. HC

I got 2 flats at S&S today, biggest and leanest ones I could find. They are in the freezer and will soon be joined by several of their mates. HC

Could not have said it any better! I moisten mine in lightly salted water, shake in a bag of flour, dip into a watery egg wash and shake in a bag of bread crumbs with a bit of garlic powder and quite a bit of Tajin, before frying in 375 F peanut oil. I find them absolutely addictive any time of the day, but usually can't wait until after breakfast. HC

Corned beef hash, mixed fruit and O/E eggs. HC

I do love crawfish, but they are next to impossible to get here, unless you want the precooked and frozen or are willing to pay a huge shipping charge. We visit Las Vegas on a regular basis and a few pounds of crawfish at the Boiling Crab is a regular event for me. HC

King has always been my favorite, but has recently soared to over $27 pp. That is just way too much for my pocket book. I still remember when I first entered the work force, one of my first purchases was a few pounds of King at 69 cents pp for great big legs and claws at a self serve station at the local A&P. I guess those days are long gone. HC

Dungeness crab is one thing on my have yet to try list. They are hard to find, live in these parts and I am always afraid they have not eaten in weeks and will be empty in the shell. I do want to try them, however. HC

Snow crab festival Friday. HC

Quality control is such a big part of my life's work. HC

Yes, boiled and cooled down. HC

Homemade corned beef hash, poached eggs, and yes, the zucchini fries are back. Looking through the seed catalogs weakened me. HC

The local Aldi also has these bottom round roasts on sale for $2.99 pp for your corning pleasure. HC

@rotuts, Did you notice the $1.67 pp point cut corned beef in the most recent Stop&Shop flyer? I might get a few to use for smoking pastrami, but the real question in my mind is how much are the flat cuts? HC ETA I just noticed the $1.97 pp flat cuts up above the points.

Steak night in CT. Well marbled NY strip steaks, scalloped potatoes and roasted asparagus. HC

Leftover cherry smoked, pulled pork with slaw and vinegar based BBQ sauce. HC