@Uncle_Feist Is smoked Jowl something you make or do you have a source?

karstopography wrote: ↑Wed Feb 09, 2022 8:54 am @Uncle_Feist Is smoked Jowl something you make or do you have a source?

I generally make my own bacon and jowl, but I haven't raised any hogs for a couple of years. Maybe get back on that track soon, I may even get some pigs this spring.

But, if you decide to try some jowl, all brands sold in markets are not created equal. If you can find "Lee" brand in your area it is almost as good as what I make. It's cured to perfection and just lightly cold smoked. Wonderful stuff, and leaps ahead of the other brands.

Today I made a batch of a Thai style coleslaw, with the napa cabbage I just harvested. I got 16 c of chopped up napa, and washed it, and spun it dry, then salted if and let it drain 30 min, and it lost half its volume. Then I made up a dressing, with lime juice, vegetable oil, ginger, garlic, thai peppers, red Thai curry paste, shallots, fish sauce, and sesame oil. Also has some carrots, bell peppers, chopped peanuts, and toasted sesame seeds.
Red Dragon napa cabbage, 2-12-22 - second harvest, that survived the winter covered by the 6 mil plastic. by pepperhead212, on Flickr

Thai cole slaw, with lime juice, fish sauce, and a little red curry paste, in the sauce. by pepperhead212, on Flickr

Sweet Spud Spears-n-Steaks before-n-after, the after flanking a lovely Spag/Tom/Basil/Cheese/Pepper/Kale/Butternut Squarsh/Turkey Meatball Casserole compiled by the lovely and long-suffering Mrs. Gotch.
Mmmmmm!

The Gotch

First attempt at quesadilla. Filling is just decent, but tortilla was very nice.

Last night I did a one dish meal in the IP - an Italian style, like I make jambalaya, but with Italian sausage, instead of shrimp and ham, and some Italian herbs. Also, some brown basmati, plus some oat groats, for the starch (looks like all rice). And a can of cannellini beans, rinsed, added at the end, along with some chopped fresh basil and parsley, cooked briefly. Had it again, for lunch today - needed some water added, but that's normal, for these types of foods.
Italian style rice dish, with sausage, onion, garlic, tomatoes, and herbs, with pecorino on top. by pepperhead212, on Flickr

a few days ago, it was beef soup/stew made with meaty bones simmered for awhile on the stove
to make a good stock. brought a crock pot full to church. it went over well.
now that soup is gone so,

tonight, chicken soup is finishing up on the stove.
made with leftovers from one of our home grown fat boys.
loaded with vegetables.
we do a lot of soup during the winter time here.

in the oven is one of our sugar hubbard squash. we have a few left that are keeping well.


keith

Picked some “Lieutenant” Broccoli from the garden today. Tossed with a little EVOO then Roasted it at 450° for about 15 minutes. Tri-tip on the BGE, hard to go wrong.

One finished and one in the works. A pétillant natural Magnolia Petal mead in the glass. Bottled last July. Quite tasty, light, floral, balanced. not sweet, perception of sweetness, with a clean finish. I will make another Magnolia petal mead this year.

The other one in the carboy is a beautyberry, tonka bean mead, 9 days post yeast pitch.

I made a delicious version of Bisi Bele Bhaat - a traditional dish combining rice and lentils, and a number of vegetables. I didn't have any potatoes (too expensive lately, and I don't grow them) or drumsticks (don't grow them either, but looked into it, of course!), but I cut up about 3 cups of butternut squash, and a huge red bell pepper, plus 12 oz of frozen green beans, which stayed incredibly crunchy! Also, to make it better than the usual white rice, I used some brown rice, and even more barley - about 1:2, and half cooked them together in the IP on low pressure for 12 min., then let the pressure release, while I was doing the other work. When done, there was a slight crunch, which I wanted.

While this was cooking, I made the masala - dehydrated coconut, urad and chana dal, coriander seed, cumin, cardamom pods, and byadagi and kashmiri peppers, broken up. All this was mixed with a tb of coconut oil, then toasted in the skillet over a medium heat for about 4½ min, until browned some. These were cooled and ground together.
Ingredients for the masala, to make Bisi Bele Bhaat, minus the chili peppers, cut up. Those white blobs the tb of coconut oil, melting to coat everything, to toast. by pepperhead212, on Flickr

All of the masala ingredients, tossed with a tb of coconut oil, before browning. by pepperhead212, on Flickr

The masala mix, toasted for a little over 4 minutes, over a medium flame. by pepperhead212, on Flickr

1/2 c of toor dal was simmered 12 min in 4 c water with 1/2 tsp turmeric, and a tsp of salt. Then the butternut cubes were added, with about 3 c of that cooked rice/barley mix, rinsed well with cold water. This was cooked, covered, for 12 more minutes, then the rinsed beans and bell pepper cubes were stirred in, and simmered, covered, for 5 more minutes

Then the masala, a tb of tamarind concentrate, and 10 curry leaves were stirred in, and simmered for another 5 minutes. A tb of ghee is stirred into it, to mix in, then it's done.
Adding the beans and red bell pepper, to cook another 5 minutes, before adding the masala. by pepperhead212, on Flickr

After mixing in the bell pepper and beans, to cook about 5 minutes. by pepperhead212, on Flickr

Finished bisi bele. by pepperhead212, on Flickr

I also had a cucumber pachadi on the side - a spicy southern version of the raita.

We had some deep fried chicken drumsticks and spaghetti with sauce made from canned Pony Express pastes.

Uncle_Feist wrote: ↑Sun Feb 20, 2022 6:53 am We had some deep fried chicken drumsticks and spaghetti with sauce made from canned Pony Express pastes.

So you are the maker of fine hickory axe and hatchet handles.

Porcupine Meatballs...(quills = Rice)

Yesterday I made a stuffed pork roast with roasted sweet potato chunks. The 3 lb roast came from the large end of the whole pork loin I bought a few days earlier. I decided to butterfly it and make a stuffing from leeks, mushrooms, bacon, garlic and fresh herbs.



Pork roast butterflied and cooled filling ingredients.



Filling on roast, ready for rolling up and tying.



Roast rolled and tied.



Browning the roast before putting it in the oven:



Finished after one and a half hours at 375.



Sweet potato chunks roasted with olive oil and an Indian type spice mix. A few Jerusalem artichokes roasted too just to see how they tasted that way.
There's not much flavor to them but they have possibilities.



I think that some time I'd like to try this roast done low and slow out in the smoker!

Shrimp stir fry.

We had Waygu Beef Cheeseburgers last night, a first. That with Jalapeño poppers and boudin.

Need something lighter tonight.

Broccoli and Bok Choi from the garden.

GoDawgs wrote: ↑Mon Feb 21, 2022 7:22 am Yesterday I made a stuffed pork roast with roasted sweet potato chunks. The 3 lb roast came from the large end of the whole pork loin I bought a few days earlier. I decided to butterfly it and make a stuffing from leeks, mushrooms, bacon, garlic and fresh herbs.



Pork roast butterflied and cooled filling ingredients.



Filling on roast, ready for rolling up and tying.



Roast rolled and tied.



Browning the roast before putting it in the oven:



Finished after one and a half hours at 375.



Sweet potato chunks roasted with olive oil and an Indian type spice mix. A few Jerusalem artichokes roasted too just to see how they tasted that way.
There's not much flavor to them but they have possibilities.



I think that some time I'd like to try this roast done low and slow out in the smoker!

You made a roulade.

Green gage plums were starting to show there age, so into jam with the last two kilograms of them, about 20 left to eat. End result

worth1 wrote: ↑Mon Feb 21, 2022 6:12 pm You made a roulade.

Call it whatever you want. It's still roasted pork.

Had tater soup and tuna salad sammich for dinner today. Red Pontiac, Bolero carrots from the cellar, and pulled a couple of tater onions from the garden.

Spaghetti and Meatballs. Daughter the nurse and BF are joining us for dinner. BF has a birthday and requested Spaghetti and Meatballs.