Shelby

Clickity on the link--I gave the verdict on the cookbook thread

Pork Shoulder Steaks in Red Curry-Braised Watermelon

Yesterday I made the Pork Shoulder Steaks in Red Curry-Braised Watermelon located on page 95. @blue_dolphin made the same dish earlier. And, her pictures are better than mine. Ya'll, this is GOOD stuff. Like blue_dolphin, I would have never guessed watermelon. Vivian compares it to tomatoes and I guess that's probably the closest thing...but it's not tomatoes. My watermelon was very very very sweet...but it was balanced out nicely by the vinegar and the red curry paste. I thawed out a 9.5 lb pork shoulder roast and cut about 2" slabs off of it and then trimmed them up so they looked like country ribs. I didn't get a picture of the browned meat--but Vivian says to brown the heck out of them at high heat to get a lot of caramelization so that's what I aimed for. Here is our garden watermelon. I think it weighed about 35-40 lbs. One of the best melons I've ever had Here is the red curry paste I was able to find--it will last me the rest of my life . It's a large container. I need to google recipes for other uses. I was kind of worried because the recipe calls for 5 cups of diced melon and it seemed like a lot, but it cooks down very nicely Before the oven And, the finished product served over rice The pork is rich and tender and melty and the sauce.....I could just eat with a spoon. A+ grade from us

Brilliant!

I'm just glad they didn't eat through my cutting board. Suckers are hot.

Yes, it is quite H O T. Ronnie always complains that I don't make it spicy enough. I didn't hear a complaint last night lol.

I have a big pork something (shoulder?) thawed out and will be making the red curry dish either today or tomorrow (a family obligation got cancelled so I have the whole weekend to cook ). I'll update later.

Picked a ton of peppers off my plants.....so I made a huge vat of venison chili.

I don't know how much actual food testing gets done, but I love this site (you're probably already familiar with it). http://www.lileks.com/institute/gallery/

Wings and fries

I was just in the big city grocery store today and saw some very flaccid...very sad chilies and they were labeled Hatch chilies. So, yours very well could be true Hatch...but just in a sad state by the time they get to you. That being said, when I order fresh ones from Hatch, NM they stay good for at least a couple of weeks if not more--and would stay longer in the fridge. If I'm not mistaken, it's kind of like champagne....Hatch chilies are only Hatch chilies when they come from Hatch, New Mexico. I guess I'm repeating what Katie said (so much better than I'm doing by the way).

It was touch and go for a bit....the campground narrowly escaped an anonymous zuke leaving.

I made a batch of venison meatballs last night so........

We have a ton of venison burger that I need to use and also the usual glut of zucchini so, I am making tons of meatballs and freezing them. SO handy. I used 3-4 lbs of venison and grated two large zucchini along with a panade of homemade bread crumbs and milk. Also grated two onions, a bunch of garlic, finely diced fresh dill, oregano, Lawry's salt, lots of black pepper and grated parmesan cheese. I browned them first and then put them in the CSO to bake at 350F for 5 minutes. They are now in the freezer on a parchment covered cookie sheet and I will vac. pack them later today. I will be doing this again over next few days so that I have a lot for the coming winter After I grate the zucchini, I squeeze some of the water out but you don't want to get it all out because it makes the lightest, most tender meatballs ever.

I should be getting mine in a couple of weeks. I can't wait. In fact, I only ordered 10 lbs and I know I will regret that and want more.

Venison steaks done on the grill

We did a kit years ago. H O R R I D I don't know what we did wrong. It tastes worse than Robitussin cough syrup. And for those that haven't had the pleasure of that...it tastes awful. We still have bottles of it downstairs. I suppose we keep them in case liquor is outlawed. Even then I don't know if I could choke a swallow down and that's saying a lot for me.

I barely use my oven any more--the CSO is just so handy.

Venison burgers and tater tots

OH yes, when ever I peel large amounts of tomatoes, I always blanch first

Ok, thank you! Good to know. Thanks for the tip about peeling the melon. I've never done that before. I really don't care for sweet pickles but I do like the squash pickles--I've made 3 batches this summer so far. And, yeah, the only reason I would make the melon pickles is to try the bacon wrapped ones

Ok, so our garden finally produced some watermelon. I have not seen the inside of one but we gave one to the mother-in-law and she said it was wonderful. So, I've just been perusing the watermelon section. The pork shoulder steaks in red curry braised watermelon will be in the near future if I can find some red curry paste somewhere. @blue_dolphin I have been looking at the watermelon rind pickles....my great gramma used to make these and I didn't really care for them, but then again, I was a little kid so my tastes have surely changed. Were these worth the hassle to you to make? My watermelon is pretty big and if it's not worth it then I'm not sure I want to wrestle with it to peel it lol.

I thought the same thing. The package looks nothing like the Johnsonville Sausages around here.

Ronnie and Chum caught us some catfish from the river.

I've got to convert all of you non-peelers.