Not something I normally do but I decided to make a spicy fish fry dusting mix instead of just yellow corn meal.
It's...
Yellow corn meal.
Knorr shrimp bullion powder.
And that hotter than a Texas August red chili powder from India.
Rest assured it isn't cayenne powder way hotter.

A big bowl of @Sue_CT zucchini soup plus a package of "smoked pork neck bones" cooked for 2 hours in the IP. One helping left of the soup, gets better with age. I now have a use for for all the extra zucchini and squash we have. If you can get past the stigma of eating neck bones, the meat has an awesome taste.

I use a lot of garlic, onion powder, black pepper and Crystal hot sauce. I fix it like preparing ribs, a little yellow mustard and then the seasoning rubbed on. Brenda will eat it if I bring her just the meat. Plan on making a full batch of the soup sometime this week.

Hillbilly East meets West ground brisket Mac and cheese concoction.
1/2 pound of ground brisket flat with fat.
1 cup of corkscrew pasta.
1 cup of elbow macaroni.
4 cups of water maybe I lost count.
2 roma tomatoes diced.
About a teaspoon of Saigon cinnamon.
Same with allspice.
Half teaspoon of freshly grated nutmeg.
Half a teaspoon or so of red hot red pepper powder from India.
I had to add more.
Tablespoon of garlic powder.
Tablespoon of Knorr beef bullion powder.
Teaspoon of onion powder..
Teaspoon or more of turmeric.
Teaspoon or more of freshly ground black pepper.
Three quarter inch slices of white American cheese from the deli.
Tablespoon at least of harissa paste.
Tossed everything in a big skillet with lid.
Letting simmer until desired doneness and will mix in cheese.
One could call it a hillbilly curry.

I had to add more red pepper and some ground cumin and it came out pretty good.
And it's spicy.
Hillbilly Mac and cheese Eastern style.

Too funny I had mac and chi tonight as well. It was a seed saving day and tasting a bunch of different orange tomatoes. So I took the tomato remains and put the orange ones through the blender, chopped the others coarsely. evoo, garlic, dry basil, black pepper, to start then tomato mush and tomatoes into it for a simmer while the noodles were cooking, then finished with a big dollop of sour cream and a handful of grated parmesan. Served over the noodles with white cheddar grated on top. A very tomatoey dinner and I must say it is good. Just the start of season here so it's really appreciated.

The kids are down to spend the night before heading to Arkansas for a fly fishing trip. Grandson's friend has to have a special bland diet. About all he can eat is unseasoned spaghetti. Brenda spent all day in the kitchen preparing 2 versions of everything. An apple pie for him,(he will pay for it later) chess and cherry for everyone else. Delicious meal but I can't believe I turned down a big slice of chess pie.

But the night is not over yet.

I had a cheeseburger with pork n beans for dinner.

Whatever she said. I used garden okra and onion and two kinds of garlic hand delivered by my son yesterday direct from Batumi, Republic of Georgia.

Tomorrow, whole prime brisket on the BGE. Evidently, Texas style Barbecue beef brisket is exceptionally hard to find in the Caucasus. So are decent hamburgers. We did that last night. He’s got an craving for Mexican food, but I’ll leave that to the professionals.

My brother helped catch a 120lb bluefish tuna after the guy who hooked it couldn’t finish it, his arms were going to give, so brother took over and finished it and it took all 3 there to get in the boat. Then my brother caught a30 pounder on his own. I have never had anything but canned tuna, but tonight he dropped off 2 fresh Tuna steaks. I plan to marinate one and grill it when I feel better (after being over Covid for a week and testing negative twice, today I had a Covid relapse. )
Today it was just zucchini soup for lunch and fresh tomato pizza leftovers for dinner. Good thing the recipe I found for the tuna seems pretty simple.

13+ pound USDA prime 1 beef Brisket moments from being placed inside the Big Green Egg. Lump hardwood charcoal and post oak chunk wood fueling the fire. Should be ready to eat this evening.

You mean Bluefin tuna right.
@Sue_CT

Yes! I have covid again, a relapse, and I think it’s taking a tole on my brain.

Sue_CT wrote: ↑Sat Aug 17, 2024 10:20 am Yes! I have covid again, a relapse, and I think it’s taking a tole on my brain.

I've got a lot of stuff taking a toll on my brain.

I had a slight cold that lasted about 3 days a week ago.
Get well soon.

Sue_CT wrote: ↑Sat Aug 17, 2024 10:20 am Yes! I have covid again, a relapse, and I think it’s taking a tole on my brain.

So sorry, FLCCC (Frontline Doctors) has protocols that will help get over it quicker and help relieve the symptoms.

My Mac and cheese turned out almost so hot I couldn't eat it.
But I soldiered through anyway.
Now I'm go-to try something else with it that involves a lodge cast iron cornbread mold skillet thing and the freezer.
It's the round individual cornbread skillet thing
I put down a layer of cling wrap and packed the concoction in as tight as I could.
Then put another layer of cling wrap on top to seal it.
Off the the freezer it went.
Once it freezes I can easily take the whole thing out flip it upside down and cut out the wedges.
Supposedly I'll be able to egg wash and coat with panko crumbs and fry.
We shall see.
What I don't use can be frozen in individual wedges for later.

If you like sour cream, that always tames the heat.

Sue_CT wrote: ↑Sat Aug 17, 2024 12:45 pm If you like sour cream, that always tames the heat.

I like sour cream but I'm always wasting it.
It gets old and I have to throw it away.
Not good by date old but moldy old.
The recipe for the original Mac and cheese I modified had sour cream in it.

Trying to cook and grocery shop with Covid is a pain in the butt. The marinade for those bluefin tuna steaks calls for fresh cilantro and parsley. Placed a large pick up order for sale items I wanted to stock up on and included both. They were the only items in my order that were out of stock. Can’t go into stores and spread it around and not really up to it anyway. Placed an order for free delivery from Walmart but had to order 35.00 worth so ordered a bunch of stuff I will use but didn’t need to buy right now. If it’s out of stock, canceling the whole order. I really want to eat those steaks fresh. Annoying.

@Sue_CT
I certainly hope you cook them on the rare side instead of the nasty things I wouldn't eat in Prudhoe Bay.
They were horrible looking and as dry as a brand new gym sock.
They were silver grey and had been cooked hours before and put in a warmer all day.
I ordered tuna steak and a bowl of chili at a restaurant once.
Bring the salad first then the chili and I'll tell you when I want the tuna steak.
People thought I was crazy but it was delicious.

Step one complete.
It worked out marvelously.
And the pan didn't even get dirty.
It's back in it's resting place and the food is back in the freezer in it's wrapping.
Later I'll separate them when it's frozen completely solid or close to it.