Grilled Shrimp, rice, and garden cucumbers dressed in sour cream and dill.

karstopography wrote: ↑Mon Jul 13, 2020 6:48 am E5B096F7-E31F-4C00-868D-6C0F71A45632.jpeg

Grilled Shrimp, rice, and garden cucumbers dressed in sour cream and dill.

That really looks great.
Have you ever had shrimp cooked in lime juice and sliced habanero not with cooking heat but the acid?
It is amazing.
Shrimp ceviche.
To me a good shrimp is when you bite into it and it pops and the oceans juices bursts into your mouth.

I'm sick of pork and making fried fish tostadas like you have never seen before.
Well maybe but not likely.
I really need to keep more fresh cabbage and radishes on hand.

Omelet with spinach, mushrooms, onions, turkey pepperoni, tomato-basil seasoning, and Mexican blend cheese.

BLT's and Baked Parmesan Breaded Yellow Squash. I had 3 okra so I breaded and baked them too.

BLT & Squash by Brownrexx, on Flickr

This is insanely delicious.
Yep that's fried okra involved in the party and habanero too.
French fries in the middle with mayonnaise.

I ate one of these darn things and am on fire and stuffed.
I feel a hot pepper fever coming one big time.
Thank god for plastic wrap.
PS. I fried my own tostada chip things too.

I made shrimp scampi with zoodles and I used some of my freshly harvested garlic and 3 small zucchini.

Shrimp Scampi & Zoodles by Brownrexx, on Flickr

For the first time, I took some of the frozen whole tomatoes I had grown and froze back in June, a pound of a mix of carmello and roma, and partially thawed them. They peeled like a dream!

Put those in a skillet with a little EVOO infused with garlic. Sauteed and reduced some over about 20 minutes with some Italian dried herbs mixed in along with a few of the sun dried red pepper flakes I made a week or so ago. Put in 10 fresh basil leaves right after taking sauce off the heat.

What a sauce! Freezing the tomatoes whole is almost too easy and if the flavor is so well preserved like these, I will be freezing way more come future seasons.

Tossed the sauce with spaghetti and meatballs. I really can’t stand commercial jarred tomato sauces, but this sauce was nothing like those. Fresh and light and herbal.

Glad y’all put me onto freezing tomatoes whole, never would I have thought to preserve them that way.

This is something I dreamed up while working in far north Alaska using canned smoked oysters and the cheap cup of dehydrated ramen noodles soup.
I'm at home now and have expanded on the same dish using spaghetti and tomato sauce and grated home dried cheese.
We or at least me had to be creative there when it came to lunch at 30 below zero in the back if a box van and only a microwave oven out in the middle of nowhere.
It is basically pasta, tomato sauce, allspice, chopped habanero, dried cheese and the canned smoked oysters, really simple but very tasty.

Over the top delicious and cheaper than dirt.
Mixed the fluids from the oysters in with the tomato sauce and spices along with EVO.
Put cheese on and topped with the smoked oysters and the small pepper that came with them.
Couldn't finish it all.
Stuffed.
I'm not your average native Texan.

As promised I made a hotdog today and used my fermented onion I just opened.
Used Polish sausage for the hotdog.
Used Bolillo bread for the bun.
Diced up some of the pretty little red and orange sweet peppers you get at the store.
In them I added sugar and fresh squeezed lime juice.
On the bun I put mayonnaise and Gulden's spicy brown mustard.
The sausage was put in water at 140 F for ten minutes to heat up them finished on a hot skillet.
This preserves the fatty goodness in the sausage.
It was fantastic and everything I expected.

I picked some Swiss Chard and some zucchini this afternoon and tonight I made Lemon chicken with Swiss Chard and some zucchini bread for snack later.

Lemon Chicken and Swiss Chard by Brownrexx, on Flickr


Zucchini Bread by Brownrexx, on Flickr

Burgers on the BGE.85/15 grass fed. Toasted Brioche buns, My last Carmello tomato. Sliced up jalapeños from the garden.

It’s all downhill from here

Saw the thing in the store yesterday and it had all the right mussels in it.
What to do?
Well I have onions, fresh garlic and mushrooms, 'thats a start.
Salted the onions to remove some of the moisture, 'I should have had this going all night but didn't.
Cut op the roast into smaller sizes of meat and salted to bring out some moisture to the surface.
Flipped in flour and started browning in beef tallow I rendered myself.
I dont mean grey browned I mean brown browned this takes awhile.
Removed and added onions after removing the salty onion juice and water the salt sucked out.
Caramelized them and removed.
Also added fresh crushed garlic and black pepper.
Made a roux with the leftover flour plus some I rolled the meat in.
Added some sweet Madeira and water.
Put the meat, bones and onions back in and am letting this simmer till meat is tender in the gravy,
Once this is completed I will add some baby mushrooms just to warm them up not over cooked.
This will go on top of fettuccine pasta.
Nothing crazy, not a lot of spices just plain and simple that takes a ton of time.
Taste tested the stuff and it tastes so beefy it is unreal.

That sounds really good, Worth

Sue_CT wrote: ↑Sun Jul 19, 2020 6:16 pm That sounds really good, Worth

Thank you.
It tastes good too.
Haven't served it up yet but here it is in the kettle.
No visible vegetables the onions are cooked away for the most part.
Whole pound of mushrooms.

Ate and crashed.

Yesterday we ate well from the garden. The only things that didn't come from the garden were the chicken and bacon. Corn and onion sauteed in bacon drippings with bacon added back in. Stir fried eggplant and yellow squash. A mix of Alabama Blackeye Butter beans, Cherokee Trail Of Tears beans, okra, tomatoes and bell pepper. Grilled chicken.