Crazy cooking day here. Baked bread in the morning, then roasted another two pans of sweet peppers, followed by two pans of tomatoes chopped and seasoned for sauce. Oh and a tray of bacon as well. Had to get that out of the fridge.
Thinking about apple crisp next, couple old apples to use up, or maybe I should go straight to pizza dough..
Kind of exhausted, I might have to start day drinking to make up my mind.

Did a little better for dinner. Salmon with cilantro lime rice.

@bower I like day drinking.

PlainJane wrote: ↑Fri Sep 20, 2024 6:24 am @bower I like day drinking.

I find a glass of wine really helps with cooking. It does something savory to my taste buds and suddenly I have ideas about seasoning or preparing things differently. It fosters some enthusiasm for the task.

That first batch of roasted Super Shepherds came out just the same size, shape and texture as a fillet of trout.
This left me wondering if I couldn't bread them with crumbs and fry em like a piece of trout, to serve up to vegetarian guests.
Still pondering that, I found nothing like it on google.
The second batch came out softer, so maybe best for other purposes...

I did also make the apple crisp and a pizza for supper with my own beautiful Tres Long des Landes peppers, which are very tasty.

I'm making Anasazi beans in the baked bean fashion.
Ingredients are.
Half a hog jowl skin on.
Half cup of anasazi beans.
Water.
2 tablespoons Knorr chicken bullion powder.
Half cup of Kentucky bourbon.
5 tablespoons of bourbon soaked raisins.
3 tablespoons dry mustard.
Freshly ground clove about a teaspoon.
Black pepper freshly ground.
Full flavor molasses not black strap not for sure yet.
Steen's cane syrup same as above.
1 cup of fried onions from the Netherlands.
Beans need to cook before I put in any sweet stuff or they won't get tender.
It'll probably all be done on the stovetop.
Not for sure yet.

I ended up putting 1/4 cup of full flavor molasses and the same of Steen's cane syrup in the beans.
I also put in a half tablespoon of chipotle powder for a little kick.
Two hotdog weiners sliced into discs.
Into oven at 300F uncovered to reduce down.

Baked redfish with chimichurri. Mexican Street Corn-esque in a skillet.

Here's my baked beans I made yesterday.
The omission of sugar really helped.
As stated the only sugar like things were the molasses and Steen's cane syrup.
The addition of chipotle powder was a real plus too.

And a little (or a lot of) chipotle never hurt anything!

I'm having a fishaganza today with fried fish and some shrimp I had in the freezer.
Maybe a fried tater if I have a good one.

I have a bounty of Gatherer’s Gold peppers presently. These peppers got seeded, blistered a bit and tossed with Parmigiana R. the true aged cheese from Parma, Italy. Winner on flavor. Might be a must grow pepper from now on, seems to enjoy our climate here.

I prefer to eat the expensive parmigiana reggiano or other types on its own in thin slices.
Otherwise I can't taste it as well.

That that is what I use for everything, simply because I don’t taste any difference in whatever I’m making otherwise. I figure I might as well leave it out if I’m using stuff that doesn’t have much taste to it, but it sure is pricey. I think I mentioned I get it from Costco and since there’s just me here a wedge lasts me quite a long time. Matter fact, I have a pot of homemade spaghetti sauce, simmered for two hours, cooling on the stove, and in the next couple of days it will go into the freezer. In addition to the ground up cheese this time I added a large Rind from the Parmesan Reggiano as well. Keep those rhymes they’re worth their weight in gold. I throw them in a bag in the freezer and toss them in something when I need to.

One of those big wheels goes for around 3 thousand dollars here in the US.

I pay about 16-18.00 for a wedge but it usually lasts me 6 months. A A little less when I’m putting 3/4 of a cup at a time into spaghetti sauce, but it makes a big pot of it.

I actually like pecorino romano more because it has a better stronger taste and made from sheep's milk.

worth1 wrote: ↑Sun Sep 22, 2024 8:43 pm I actually like pecorino romano more because it has a better stronger taste and made from sheep's milk.

It’s also less expensive than Parmesan reggiano. I like pecorino romano and have that in my fridge along with the Parmesan reggiano.

Okay confessions, I just buy the finely grated stuff and I like it better than trying to scrape something off a hard and very pricey rind. Sometimes I get Saputo at the wholesale place but I'll go with Kraft in a shaker if that's what I can get. Would hate to be without it.

I just love the taste and convenience of grated parm. I guess it's what I'm used to, and my one try at 'grate your own' was less than satisfactory - I didn't like the texture or the taste either TBH. None of the grated stuff is by any means cheap either, it's all pricey. I do like that the shaker parm never goes bad, it can get way older than the stale date and it just ages very nicely IMO. Clumpy but very dry, easy to break it up with a spoon.

I made four quiches last night with roasted Shepherd pepper in the bottom, and Tres long des Landes on top. Pepper tarts. Fresh tomato slices too and they didn't make it soggy for some reason. Good meaty tomatoes. I was well pleased.

Boiled russet tater skin on covered in cream style corn and butter.
One can of beer and one shot of bourbon.
Accidental Meatless Monday.

I made a longtime favorite of mine - something made with Swiss chard, which I harvested about 15 large leaves from yesterday. It's a recipe from Rick Bayless's Mexican Kitchen - Veracruz-Style Greens And Beans, with Red Chile and Dumplings. It's made by simply cooking a lb of black beans, cooked in salted water until almost totally done, and preparing the rest, while doing this. This was a seasoning paste, using toasted chiles, blended with garlic and onion, cooked down, and added to cook 30 more minutes with the beans. The dumplings are made with some masa harina, cilantro, oil, crumbled queso fresco, and a little water - I made a note next to recipe that dumplings were a little soft, so I've always used a little less water. I've also used different greens - kohlrabi greens, cauliflower greens, senposai, and others, besides chard. The dumplings are cooked several minutes, the chard is stirred in and cooked about 5 more minutes, another half cup of cilantro is stirred in, and it's finished. Served with some toasted corn tortillas; good, but not necessary, with the dumplings.
Chiles toasted for the Veracruz beans - 5 moritas, and the bottom of the ancho jar. by pepperhead212, on Flickr

Sauce from the moritas, anchos, garlic, and onion, ground up with a little water, ready to cook down. by pepperhead212, on Flickr

Chile paste, cooked down about 7 minutes, in just a little oil, then added to the cooked black beans, to cook about 30 minutes, while getting the rest ready. by pepperhead212, on Flickr

One of the many Swiss Chard leaves, to be cut up, for the Veracruz black beans. by pepperhead212, on Flickr

About 6 c of Chard leaves, cut up, washed, and spun dry. by pepperhead212, on Flickr

Dumplings made of masa, cilantro, and queso fresco, with a little salt and oil. by pepperhead212, on Flickr

The Chard, ready to stir into the Veracruz black beans, after simmering the dumplings briefly. by pepperhead212, on Flickr

Finished Veracruz black beans, with greens and dumplings. by pepperhead212, on Flickr

Veracruz black beans, served with two toasted corn tortillas. by pepperhead212, on Flickr