I had a quick supper last night, grilled cheese and left over crawfish etoufee. It's not a healthy meal but it sure tasted like heaven!!!

I was in the mood for some Indian type dish, so I threw together something in the Instant Pot, using those mustard greens (something still coming from the garden), and some beans and turkey, from the freezer. Not quite a one dish meal, but almost!

I started with some chopped onion in a little oil on sauté mode, then added a tb of minced garlic, along with some sambar masala and vidaloo masala, to cook a minute, then turned it off, and added some water, to stop the cooking.

I then put about 2 qts of mizuna and komatsuna leaves in the VM, added 3 c water, and liquefied the mixture. I added this to the IP, then rinsed out the VM with 2 c water, and added that to the IP, along with 1 c rinsed toor dal. I brought it to a boil on sauté mode, and meanwhile, toasted 1/2 c hulled millet, and added that to the mix. I added salt to taste (about 1½ tsp, with more later), and set it to pressure cook 10 min. After this, the pressure released in 15 minutes, and I added 12 oz thawed long beans and 12 oz thawed, cooked turkey, and 1/4 c red lentils (to thicken it some), and let it cook on slow cook high, for about 25 minutes. Meanwhile, I made the tarka, to temper the dish at the end:

2 tb vegetable oil
1 1/2 tsp black mustard seed
1 tsp whole cumin seed
5 or 6 dry Thai peppers
about 12 fresh curry leaves
1/2 tsp asafoetida

I heated oil in a small saucepan over medium heat, until shimmering; added the mustard seed and covered with splatter screen. When mustard seed stopped popping, I added the peppers and cumin and cooked 10 or 15 seconds. Added the leaves and asafoetida, cooked about 10 seconds, then added this mix to the curry. I added a little more salt, stirred in about 4 tb chopped cilantro, and the dish was done. Served with some pickles on the side, in place of chutney.
Mustard greens sambar curry, before adding the beans and turkey. by pepperhead212, on Flickr

Finished mustard greens sambar curry. by pepperhead212, on Flickr

Hot dogs if I can get the energy.
Planned on welding then food but that pipe dream got dashed upon the shores of reality big time.
I'm beat.

Pretty poor spaghetti and meat sauce, not sure what went wrong, same method as many times before. Wife made it, it’s her fault! But, we both agree it wasn’t good. Can’t win them all.

A brine for a couple of chickens going on the egg later today. The brine tastes so good I think we will just eat it and forgo the chicken. Dark brown sugar, salt, bunches of herbs like bay leaf, marjoram, thyme, lemon peel, garlic, fresh squeezed orange juice, a little of my homemade hot sauce.

Brine the spatchcocked 4.5 # chickens for about 5-6 hours, then onto the BGE, indirect heat ~250-270 degrees, chicken rubbed with an yet to be determined rub. Take off at around ~160 breast, 165 thigh.

Beef ribs, broccoli and sweet potato was on the menu last night!! Fall off the bone tender

Sardines in sunflower oil.
Argentine chorizo.
Sunny side up eggs.
Butterd toast.
Homemade marmalade.
There's more to life than a breakfast taco.

As promised i made the other pineapple into a marmalade like thing.
I used one very ripe pineapple that was needing attention.
Used it all including the core.
Well not the top skin and bottom.
Chopped up very corse.
2 heaping cups of sugar.
1/2 cup of water.
10 tablespoons of my lime sugar fermented ghost pepper sauce.
1 teaspoon of citric acid.
1 teaspoon of fruit fresh aka ascorbic acid or however you spell it.
1 heaping cup of cranberries frozen.
Dollop of lime juice about a quarter cup.
Put everything in a kettle and cooked till temperature reached 225 F.
After that I added the cranberries and cooked till temperature got to at least 220 F or a little more.
Made exactly 2 pints of some very good stuff.
The ghost pepper sauce isn't that hot to my standards but very flavorful.
As usual don't over cook the cranberries and the reason I went to 225F first.
The cranberries will toss off moisture that has to be cooked off a little.
Plus they add acid and pectin.
Very self stable.
Gonna be great with Christmas ham.

I had to trim a bunch of Thai basil, because it was growing into the lights, so I made a red Thai curry today - it has several vegetables in it, but the main ingredient is shrimp, which I peel, and add to a bowl of the curry for about 4 minutes - this way, it doesn't overcook, when I re-heat it, since I'll just add the shrimp to each serving to cook.

Instead of all jasmine rice, I add 50% millet - it is much more nutritious, and it has little flavor (unless toasted), so the jasmine rice flavor shines through.

Ribeyes, veggies, roasted onions and spicy french mustard.

I made some tacos tonight, starting out with some black bean chili, prepared in the IP, adding some cooked, ground venison, that I had made into chorizo, after the beans finished. I simmered it a little longer, with some salsa negra, then I served them with some rinsed chopped onion, shredded queso panela, crema, and torn leaf lettuce, in some corn tortillas.

Yesterday after receiving 10" of snow, DH grilled outside in defiance. Steak, grill-baked potatoes, and vegetables grilled in an aluminum foil packet: sweet peppers, onion & brussels sprouts.

Reverse sear 2” thick sliced beef tenderloin, baked potato, steamed and buttered asparagus. It was our wedding Anniversary so I had to go with the fancy steakhouse type of dinner, just one done at home.

Another of my bizarre meatloafs.
2 pounds and 4 ounces of ground chuck.
Ground allspice.
Big dollops of spicey homemade mustard.
Ketchup.
Salt and pepper.
Two jumbo eggs.
Half a package of crackers.
Sliced dill pickles
Sweet dill relish.
Corn starch.
The final ingredient will be at the last on top.
Waiting on oven to get off self clean been washing a mountain of pots pans and dishes all day.
Really starting to like cooking with dill pickles tucked away in meat.
Traditional in some countries like Germany.

Spread thinly a sauce made of sugar polar soy sauce my homemade fermented ghost pepper sauce and Gochujang.
Will put more on later.
It's pretty hot.
This is in a cast iron loaf pan in a 12 inch skillet.
I don't need anything running into my clean oven.

So far at one hour and 30 minutes at 250F.
Temperature around 135F internal.
Needs the grease sopped up because of the cut of meat and lack of enough cracker crumbs.
Other than that looking good.
No real overflow to speak of.
But it will be sliceable and not mush.
Put the timer on another 30 minutes and lowering the temperature to 200.

Meatloaf up to 155F internal temperature.
Turned down to 170F and added the rest of the sauce on top.
Put peeled russet potatoes in cold salted water with lid on.
Put burner on medium heat.
Will let come to boil for around 5 to 10 minutes and take off burner to finish cooking.
Also added cracker wicks to meatloaf to suck up oil.
Those will get tossed outside for hungry critters.

Pork loin yardage cut into thirds, found space for two in the freezer, one roasted with a rub made of rosemary, garlic, oldfashioned mustard, salt, black pepper and cumin seeds. Tasty and tender. Potato salad with lots of organic gala apple peel and all, bit of celeriac tops and some baby leeks out of the greenhouse. Will be serving this cold tomorrow for lunch.

[mention]Bower[/mention]
I'll get with you on the pork loin.
Meatloaf reached target temperature.
Also cooked some canned green beans with some flabby celery I had.
Mashed potatoes with dill weed butter and some mysterious string cheese iI found in my shopping bags I didn't put in my cart but paid for.
The lady in front of me in the store was in for a surprise when she got home.
At least she didn't pay for something she didn't get.
So tired I'm not hungry.
Been up since before the crack of dawn.

Bower wrote: ↑Sat Dec 19, 2020 5:47 pm Pork loin yardage cut into thirds, found space for two in the freezer, one roasted with a rub made of rosemary, garlic, oldfashioned mustard, salt, black pepper and cumin seeds. Tasty and tender. Potato salad with lots of organic gala apple peel and all, bit of celeriac tops and some baby leeks out of the greenhouse. Will be serving this cold tomorrow for lunch.

What time can I show up?!!!!!