Okanagancook

Jump in Gibbs. Welcome. Show us some meals on the breakfast, lunch and dinner threads.

I gave up on growing eggplants. Small and bitter most years.

Here is a much better picture of the CC. Having on eggs this am.

Or over jalapeño poppers (I just happen to have some of those). UPDATE: Just had some on crackers with cream cheese, delicious! Perfect level of heat. I seeded and "demembraned" half of the peppers.

Cowboy Candy! Double batch. Used the food processor rather than slicing the peppers. Thanks Shelby. My brother already put dibs on a couple of jars.

Pizza from the other night.

THANK YOU. I wasn't worried I happen to have all the tops from making my poppers yesterday which I will use to make the Cowboy Candy. I used the serious eats recipe reference above. Here is my pictorial of the process. This recipe sucks. They tell you to fry them for 5 minutes in two inches of oil at 350F. I thought I would use my deep fryer so I could control the temperature. Well, after two minutes the filling started coming out into the oil making a hell of a mess and more importantly leaving NO FILLING in the jalapeños! I reduced the heat to 300F and that was a little better but I had to watch them and as soon as they started leaking I took them out. Secondly the filling needs more flavour. Just garlic and onion powder along with a little cumin just doesn't pack enough flavour. I think I would leave the peppers intact and just hollow them out if I made these again. My little tool works really well.

As it so happens I tried carrots last night. First off I did not cut them thin enough; after at least 1.5 minutes the bag puffed up so I stopped it; the bag deflated but did not suck back to vacuum sealed state. I did another few blitzes until the bag puffed each time and still most of the carrots were very el dente. The flavour was pretty good. I just dug up some more carrots and will try again but will do them two-pencils thick.

Thank you. I will give it a try on a sample batch.

Do you folks think I could make these to freeze, probably fried first, frozen and then reheated in a hot oven. The pepper will not be 'crisp' but they aren't really when made fresh. I could make a batch of these puppies for cocktail hour in January. http://www.seriouseats.com/recipes/2015/01/fried-jalapeno-poppers-cheese-recipe.html

Well done bro. you'll love the onion confit

I love and have made my own Guanciale. The smoked jowel I get is awesome...probably would go great in the cheek dish being made here. And it is sooo cheap...$3.00 for a whole jowel. hail to the pig

Scubadoo97, so good to see you are able to post after Irma

Hey Shelby, thank you so much. I am curious about the cowboy recipe and the mustard if you could send me the links I would be grateful. If you like steak sauce, Paul Prudhomme has a wonderful jalapeño sauce, if you would like that, let me know. Thank you.

Spent ANOTHER half day in the kitchen processing garden produce. Two lbs tomatillos gifted from a friend made into fresh salsa and the other half a pablano, tomatillo sauce for shredded chicken. Seven cups of tomato purée, no seeds or skins. Nine small pkgs of homemade chipotles in adobo sauce. Eight cups grated zucchini for the freezer. Eight steamed potatoes in the IP for this week to eat. I have a plethora of jalapenos. Any ideas what to do with them.

I am enlightened after watching this. I have missed this little gem each time we have our pig roast. Next year I will find it. The jowel is exactly the piece I get smoked.

Well those are clearly different from what I had in mind. They look really nice. it is the jowel that I can get smoked. I will have to ask my butcher about the cheeks. thanks

My local butcher smokes pork cheeks. They are delicious but I describe them as 'fat with streaks of meat'. We use it like very smoky and fatty bacon. You may be disappointed at how little meat is there. Good luck.

Now, if there was cheese on the cauliflower......

Mgaretz, you sure have a knack with cooking meat. The bird looks fantastic?

Those cakes are amazing!

Well, green pepper makes an appearance in many Greek Salad recipes.https://en.m.wikipedia.org/wiki/Greek_salad

A coincidence. I am also making red beans and rice. After consulting all my Southern cookbooks I winged it. The Holly Trinity sautéed in bacon fat. Added dried thyme and oregano, powdered garlic and onion. White and black pepper with a couple of tablespoons of Tabasco. Bay leaves, shredded smoked pork hock meat and some cooked sliced hot Italian sausage from the freezer. Lastly a cup of reduced pork stock made from our pig roast this year. That sent it over the top. Added the beans and cooking water then simmered for about an hour. Hopefully I will remember to take a picture befor devouring.

WOW? On sale AND great looking quality.

Yes, I had a 'Schnitzelwitch' when I was there. An enormous sandwich.