chileheadmike

Summertime BLT. Sourdough and tomatoes from the farmer's market. Locally cured and smoked bacon. Generic iceberg.

Smothered pork chops from last night, still bubbling from the oven. 1st, I made a roux. I let it brown lightly, it wasn't super dark. Then added onion, celery, and green bell pepper. Once the veggies were soft, I added fresh garlic and some cajun seasoning and chicken stock. While that simmered, I browned the chops. Put it all in the caserole and baked.

Looks good, I just started some smothered pork chops as I saw this. Great minds.

July 4 dinner. Ribs slow smoked on the Weber, mac n cheese, slow simmered green beans with bacon, corn on the cob also grilled on the Weber, and barbecued beans. Not pictured are deviled eggs.

My Frigidaire refrigerator agrees with you.

Ribs, seared new potatoes, and asparagus from a couple weeks ago.

Barilla has a new (at least to me) line of Pronto pasta. It is supposed to cook faster in boiling water. Not sure what they do to it, but it's awful. My mistake for not reading the package closely. I've never heard of quick cooking pasta.

I've smelled off odors immediately after removing meat from cry-o-vac, but never after cooking. I'd 86 it. And I agree with kayb, no Tyson in Chez CHM.

Key wat. Ethiopian beef stew with polenta.

I changed up from barbecued pork. I ground it into Hot Italian Sausage using Ruhlman's Charcuterie. Bolognese from Macella Hazan. Pasta dough is resting now.

Same here. Applewood.

NYE Dinner. Chicken stuffed with mascarpone, bacon, scallions. Pan roasted Yukon golds. Ginger/sorghum/butter glazed carrots. Garlic sauteed spinach.

Gotta agree with Norm, looks like round to me.

Peanut butter will kill the chile burn almost immediately.

Carrots will help kill the heat. Dice, cook, and mash them then add to the salsa. Although I'm probably too late.

That's too bad. I had to opportunity to meet him in the mid-90's. Very gracious man. Even though my kid was acting up terribly.

Thank you, Smithy

Pecan smoked turkey Stuffing Roasted acorn squash with butter, brown sugar, and local sorghum. Well, that didn't work. It's been too long since I've posted a pic here. I forgot how. It looked good though.

Ruhlman has a recipe for roased green chile sausage that I like a lot. Red is most certainly good too.

I got some of those from my former SIL. Cool bottles, I displayed them on top of my cabinets but never tried the oil. I suspect it was mostly canola oil with a drop or two of olive.

Mom and dad were old school. Mom did house work, dad worked and took care of the lawn and trash. Kind of shocking that he even cut the onion. Mom was probably afraid of the (woefully dull) knife.

My Mom never really liked to cook but she was famous for one dish, German potato salad. Hers was unlike any other that I've tried in the fact that it is not sweet. Every other time I've had it, the dressing was sweet and syrupy. We had it twice a year, Christmas Eve and Fourth of July. Oddly, the menu was the same for each. Barbecued brisket, GPS, barbecued beans, and relishes. Christmas Eve had way more sweets. I think these two holidays were the only times we ever had an onion in the house. It was treated with great reverence. Only my Dad was allowed to dice it. It was the only kitchen job he ever had. 5lbs Potatoes 1 Dozen Eggs 1 Lb Bacon 1 Onion 2/3 cup (I'm guessing) Apple Cider Vinegar Boil potatoes and eggs, peel and dice into large pieces. Dice the bacon and fry until crisp, add diced onion and cook till translucent. Add vinegar and a bunch of salt and pepper.

So your pig's head could be a bust? Sorry.

Those tomatoes look really, really good.

I love Woodyard, but it ain't much to look at. I talked with the pitmaster a few years ago. I don't know if things have changed but at the time he said that the rub was whatever he was feeling that day and same for the wood.