Aebleskivers Danish pancakes.
First try.
Also some Kartoffelpuffer experiments.
Using bacon as the lubricant.

I got up way late so breakfast for lunch.
Eggs too.
All in the aebleskiver pan or however the devil you spell it.

Jambalaya! Just look at all those diced yummies...is the lovely and long suffering Mrs. Gotch a GREAT prep cook, or what: Teton Waters Grass Fed Polish Sausage (instant rebate @Costco): Sweatin' 'em down: Didn't get the chance to get a pic of this in the pan, the tupperware presentation doesn't do it justice. Too much Cilantro? Can't remember the last time we used Arborio Rice (The Gotch's fave!), but it won't be too awful long before we use it again!

The Gotch

Back to the finish line with the homemade peanut butter.
Got a couple of jars of it.
Ran it through the food processor giving it a few breaks so it wouldn't burn up.
It got so warm it flowed out of the container.
Lots of yummy natural oil.
All natural ingredients too.
The food processor is cleaned out of the leftover peanut butter with crackers and they will go into a meatloaf.
Since the peanut butter isn't sweet it will work marvelously.

I would never do this to make meatloaf but the food processor was a disaster anyway so why not use it to make the meatloaf.
I mixed in an 8 ounce can of tomato sauce to the peanut butter cracker crumbs and spices as well.
Balsamic vinegar reduction.
Black pepper.
Garlic powder.
Allspice.
Shot of ketchup.
Mexican oregano.
Two eggs.
Mixed it up and then mix this up with two pounds of ground beef in the food processor by pulsing.
Put in the Lodge cast iron loaf pan.
Now it's ready for the oven.
No idea how this will turn out.

Cut up eggplant and yellow squash waiting.
The eggplant isn't turning brown because it's salted and has vitamin C powder on it.
Olives soaking in water to get rid of the salt.
Ditalini cooked for the dish.
Olive oil and garlic waiting.
So the dish with no name will have the eggplant squash and olives tossed in the hot olive oil and garlic and cooked just a wee bit.
The pasta and a small amount of tomato sauce will get put in at the last.
I don't want to over cook the eggplant.
Chopped sweet peppers first.
Squash second, I removed it from the eggplant.
Eggplant third with the olives.
Pasta last with the tomato sauce.
Mexican oregano has been hydrating as well with the veggies.
The meatloaf is ready cooked on 250 then down to 170 as the temperature rose to 150 then coasted to 170 max.

And there you have it.
I added.
A dash of sugar to offset the sourness of the tomato sauce.
I goodly pinch of hot smoked Spanish paprika.
A dash of my balsamic vinegar reduction.
Now it's off the burner covered and cooling down.
Tastes pretty good too.

Cornelius_Gotchberg wrote: ↑Sat Mar 09, 2024 5:22 pm Jambalaya! Just look at all those diced yummies...is the lovely and long suffering Mrs. Gotch a GREAT prep cook, or what:
thumbnail_IMG_2596.jpg
Teton Waters Grass Fed Polish Sausage (instant rebate @Costco):
thumbnail_IMG_2597.jpg
Sweatin' 'em down:
thumbnail_IMG_2598.jpg
Didn't get the chance to get a pic of this in the pan, the tupperware presentation doesn't do it justice. Too much Cilantro?
thumbnail_IMG_2599.jpg
Can't remember the last time we used Arborio Rice (The Gotch's fave!), but it won't be too awful long before we use it again!

The Gotch

Kudos. I make a lot dishes similar of this...and no, it is not possible to add too much cilantro.

Took the vegetables I cooked yesterday and made chili con verduras.
Not chili con carne.
Chili con verduras is chili with vegetables.

Everything was there except a little frozen corn and lots of chili powder cumin and more hot smoked Spanish paprika.
It's delicious and vegetarian.
So the next time you want to introduce something new to your friends or family don't say vegan chili or vegetarian chili.
Say chili con verduras.
It's actually a thing.

The meatloaf I made was excellent with the balsamic vinegar reduction on it as a condiment.
Very moist and tender too.
Not going to mess up the food processor to just do that but it was already messed up so why not.

Tonight I made a Creole type dish, with similar flavors of jambalaya, with some mushrooms instead of shrimp - otherwise, the rest of the ingredients are pretty much the same, at least of the recipe I make. I started by soaking about half an ounce of dried tomatoes in 2 c hot water (once ground up, replaces the tomato paste, I usually use). In a Dutch oven, I start a chopped onion in some EVOO, while cutting up all the rest, starting with a lb of quartered mushrooms, and sautéeing them in another pan. Then added the several minced cloves of garlic, cooked briefly, then added the ham, pepper and celery, and cooked about 5 minutes, then added 1½ tsp thyme, 3/4 tsp ground cloves, 1/4 tsp ground bay leaf, and about 3/4 tsp datil pepper, then cooked another minute, then added about 1/4 c white vermouth (maybe a little more, because I emptied the bottle), to deglaze the pan, then I blended the dried tomatoes and the 2 c water I had them soaked in, until totally smooth, then rinsed the VM out with 2 more cups of water, and added 1½ c of parboiled basmati rice, and salted to taste (about 1½ tsp). Then I brought to a simmer, covered, and simmered for 25 minutes. Turned out great, with a lot leftover!
A Creole type dish, with some onion, garlic, red bells, celery, ham, mushrooms, and rice, with thyme, bay, cloves, and datil, for heat. by pepperhead212, on Flickr

Baked black drum. Black drum is a cousin of red drum, a.k.a redfish, but black drum has a much more crab like flavor. Makes sense since black drum eat a lot of crabs. Anyway, smaller black drum are delicious and I don’t catch a whole bunch of keeper sized fish as they are somewhat reluctant to take anything artificial as bait.

Asparagus on sale today for $1.27/# . That is rewinding the clock on pricing pretty far back into the past.

Pork chops with fresh mushrooms in a mushroom sauce, mashed potatoes with chives, and peas.

Roasted Golden Spuds: 90% Lean Ground Sirloin with diced Onion...AND...Franked It Up! 1/3 lb/~151 gram patties, courtesy of the lovely and long suffering Mrs. Gotch and her Patty Press: And scrubbed clean Weber with brand-spankin' new Flavorizer Bars! The Gotch

Fried fish and hush puppies

The hush puppies are made from the leftover cornmeal a little flour baking powder old bay seasoning dill pickle relish and water.
Nothing fancy.
Fried nice and crispy through and through like the edges of a good cornbread.

Rhode Island hot dogs not weiners because I don't have the correct weiners.
But the chili is a recipe they use I'm doing as well.
It's really good.
The buns are steaming on a grill on the chili skillet with a stainless bowl over the top.
Killing two birds with one stone.
The weiners are cooking with fresh jalapenos on the Lodge cast iron grilling skillet.
I can't possibly use all my cast iron all the time but it's there when I need it.
Not totally Rhode Island hot weiners but close enough.
The chili recipe contains.
Around a pound of ground beef 80/20.
Chili powder.
Paprika.
Ground mustard powder.
Chipotle powder. My choice.
Allspice.
Cinnamon.
Mustard powder.
Worcestershire sauce.
Onion.
Water.
Just a dash of ketchup heaven forbid and my choice.
I added salt my choice.
Probably forgot something.
Excuse the mess I've had a few rough days from lack of sleep.
I was up from Saturday morning at 5:00 AM until Sunday night at 9:00PM.
Maybe just maybe an hour of sleep.

Had one of the hot dogs for lunch.
Turned the chili into a hybrid Cincinnati chili of sorts to go on spaghetti by adding extra cinnamon allspice and added nutmeg and cloves.
I couldn't even taste those spices in yesterday's chili.

Other ingredients include finely chopped onions that have been mixed with salt and put in a strainer to drain out the moisture.
It works trust me.
Now I need to fix up some cheese.

Obviously I won't eat all of this it will also be tomorrows lunch.
Used mozzarella cheese as the cheese because that's what I had opened.
Also sweet paprika on top.
Black pepper and EVOO too.
I used the slow cook method for the pasta which works out really well.

I made another batch of that jambalaya, this time using some cut up smoked beef kielbasa, in place of the usual ham I use. And this time I put some shrimp in at the end, for the one serving, and I'll add more for each serving I reheat - this way it doesn't turn to rubber. I didn't have any celery this time, but I put a little celery seed in for flavor, and chopped up the last stalks of my bok choy, out of the hydro, for some texture.

Oh yeah - something I almost forgot that I added to this - some fish sauce, as the salt source (besides the salt in the kielbasa). Something I figured would be good in jambalaya, and go well with the shrimp. I added about 2 tb to it, which seemed about right for it.
Spices and herbs for the jambalaya - cloves, celery seed, datil pepper, thyme, Syrian oregano, and ground bay leaf. by pepperhead212, on Flickr

Jambalaya ingredients - about 2 tb garlic, a huge diced bell pepper, and 12 oz smoked beef kielbasa, cut up and browned. by pepperhead212, on Flickr

Some shrimp added to the jambalaya, to cook for a few minutes with the residual steam. by pepperhead212, on Flickr