I made a bean salad today, with 6 different varieties of beans (actually 7, including the kidney beans!). I started making it last night, by cutting up the beans, then steaming them, then draining, and icing them, then draining again. Then I cooked some purple barley in the IP - 2/3 c cooked up to about 2 c when I drained it. I cut up a large red bell pepper into strips, sort of like the beans, and mixed all these together, adding a can each of whole corn and dark kidney beans, rinsed and drained. This got refrigerated, to continue on today.

Today, I added some EVOO and red wine vinegar, and chopped up a bunch of basil, a small amount of Thai basil, and a generous amount of chives and garlic chives, and about 3 tb of that kalamata olive paste, and mixed that in. I minced one of those Datil peppers up for it, but then added another one. I added about a half cup of sliced almonds, then added a bunch of halved or quartered cherry tomatoes. I finished with a little salt, and a bunch of freshly ground pepper. I ended up with over 3 quarts of the salad!

Bean salad, with some tomatoes, peppers, corn, purple barley, and some almonds. by pepperhead212, on Flickr

Bean salad, for lunch, and a lot for later. by pepperhead212, on Flickr

That bean salad looks absolutely awesome! @pepperhead212

Thanks @Uncle_Feist. It was difficult to only eat one bowl of it!

Yesterday evening it was some bacon 6 scrambled eggs swiss cheese and butter all cooked together.

Last night, it was bowtie pasta with burrata, basil and lemon. There’s other ingredients like capers, garlic, breadcrumbs. Lemon zest and thyme are features. I make this about once or twice a year or whenever I have fresh basil.

Tonight, grilled chicken thighs and wing drumettes. Cleaning out the freezer we are. Side of oven roasted okra. Maybe I’ll toss some peppers on with the chicken. I’ve got a red cubanelle, red giant Aconcagua and red bell to use up.

I think I’ll try to do every meal this week with something from the freezer. Needs to be done periodically and sure helps lower the current grocery bills. Then there’s hunting season approaching and some hunts being talked about or planned so we might need the space. Once it cools off come October I’ll be fishing again and look forward to adding some redfish and flounder to the stash.

I've got the other possibly simi cured pork tenderloin in hot water waiting for it to get to 140F internal temperature.
No idea how it's going to turn out.
But it will be reverse seared after it cools back down some.
It'll be good regardless.
But a person needs to experiment to know what to do.

I don't ever remember havin manwich on a Sunday, but that's what we had today.

More gumbo.
I'm gumboed out for awhile.

More Cioppino with shrimp and scallops.

The pork tenderloin came out pretty good.
Light cure but the salt was a little low.
Made a sandwich for a work lunch out of some of it.
Temperature slowly rose to 140F and I pulled it from the water.
It jumped to 142 and started dropping.
Then after it got down to 100 I seared it.
The meat was a cured pink on the inside even on the thin end and it was cooked but moist.
I'll put 2 teaspoons of salt in the water instead of 1 the next time.
It cured in about 30 hours.
As it is it would be good lightly smoked at a low temperature.

OF (Open Face) Tuna Melts topped off with fresh cut Italian Gold, Yaqui Hybrid, and Ananas Noire. The Gotch

Shrimp tacos. Peeled and cleaned large gulf shrimp. Rub of homemade paprika, cumin, chili powder…sauce bulgarian yogurt and sriracha, shredded cabbage, sliced avocado, green onion tops. Delicious.

Last night was bratkartoffeln with beets.

Gotta real winner cooking in the cast iron skillet for Taco Tuesday.
It involves blue cheese and fresh spearmint.
I bought the spearmint from the Mexican market.
Yes Mexicans use spearmint in savory cooking and you should too.
Other ingredients include......
A dash of chili powder.
MSG if ya want, I do.
Salt.
Cumin.
Real freshly ground cinnamon not the hard sticks.
Black pepper.
Hot smoked Spanish paprika.
Crushed garlic cloves.
Spearmint but will use later as well..
My home ground brisket chili meat drained of grease.
Mexican squash.
Fresh cut up jalapeno peppers with seeds and such removed.
Butter.
Blue cheese for cheese on tacos.
Corn tortillas.
Fresh spearmint for garnish on tacos.
Fresh white onion on tacos not cooked.

Quite naturally as always there's lime wedges involved.
Highly delicious but something you won't find in Texas.

Continuing to clean out the freezer. Tonight, pork tenderloin wrapped in bacon. Seasoned and Seared the tenderloin, wrapped it in bacon, then topped with Bachan Japanese barbecue sauce. 395° oven.

Okra and bell peppers from garden went on either side. Yum.

I made a delicious curry with those sprouted moth gram, and about 1/2 c cooked ones added. An Indian friend of mine gave me those beans (a 4 lb bag), and asked me to cook some for her, because her daughter borrowed her IP! I asked her if she ever sprouted any, and she hasn't, so I told her I'd make something for them with sprouts. And I had a damaged butternut squash I had to harvest, and despite being early, I got a lot from it. And here are the sprouts, that took just over 24 hrs total:
Another 4 hours later, and over 3 c of sprouts, ready to cook, or refrigerate. by pepperhead212, on Flickr

The curry I made in the Instant Pot, starting with and onion and bell pepper, sautéed in some olive oil, with a generous amount of minced garlic and ginger minced briefly. Then I cooked about 2 tb of chole masala powder briefly, then added about 2 c of tomatoes, blended medium fine, and cooked about 10 minutes, or until fairly thick. Then I added the squash, and 2 cut up eggplants, the sprouts, the half cup or so of cooked moth gram (what didn't fit in my friend's two containers), and a little more water. I pressure cooked them 8 minutes, then let it release naturally, before uncovering. Then I stirred in a tsp of garam masala, and simmered while making the tarka. Added that, then about 1/4 c of chopped cilantro.
Seasonings for the moth gram sprout curry, plus the tomatoes. by pepperhead212, on Flickr

Veggies for the curry - was going to add something else, but had too much of the butternut! by pepperhead212, on Flickr

Here are the sprouted moth gram, and some cooked ones, added to the vegetables. by pepperhead212, on Flickr

The tarka on top, after pressure cooking 8 minutes, then releasing naturally, before stirring in about 1/4 c cilantro. by pepperhead212, on Flickr

Finished curry, with some butternut and eggplant, plus the sprouted moth gram. by pepperhead212, on Flickr

pepperhead212 wrote: ↑Sat Aug 19, 2023 3:56 pm I made a bean salad today, with 6 different varieties of beans (actually 7, including the kidney beans!). I started making it last night, by cutting up the beans, then steaming them, then draining, and icing them, then draining again. Then I cooked some purple barley in the IP - 2/3 c cooked up to about 2 c when I drained it. I cut up a large red bell pepper into strips, sort of like the beans, and mixed all these together, adding a can each of whole corn and dark kidney beans, rinsed and drained. This got refrigerated, to continue on today.

Today, I added some EVOO and red wine vinegar, and chopped up a bunch of basil, a small amount of Thai basil, and a generous amount of chives and garlic chives, and about 3 tb of that kalamata olive paste, and mixed that in. I minced one of those Datil peppers up for it, but then added another one. I added about a half cup of sliced almonds, then added a bunch of halved or quartered cherry tomatoes. I finished with a little salt, and a bunch of freshly ground pepper. I ended up with over 3 quarts of the salad!

Thanks for the recipe. I made my a variation of this with vegs from my garden, this is my favorite salad from now, definitely will be a stable dish.

Glad you liked it, @maxjohnson! I always make variations of this, depending on what's coming from the garden. I just ate the last bowl for breakfast this morning - it keeps well.

Something that's gonna make me fat.
But an old time favorite I haven't had in years.
A mans gotta enjoy himself.
Stay tuned.