Got home from work yesterday.
Yes I worked yesterday.
What to eat.
Had about two pounds of the brisket point leftover.
Cubed it up into small cubes fat and all and made chili.
First I heated it up in kettle with half a stick of butter.
Then added water and spices.
Usual stuff.
Turns out it was one of the best chilies I ever made.
Used white corn tortillas cut up for a thickener.
No tomato products.

Got everything I need for googd old fashioned Tex Mex enchiladas.
Tex Mex enchiladas are not like Mexican enchiladas.
They are an abomination that many of us love.

Practically free.
Used Colby cheese sticks and chopped onion inside.
Grated Colby chopped onion and chili on the top.
Onion still has crunch they way I like it.
More onion flavor.

Y'all seen it a thousand times but it's chili on spaghetti night.
No picture necessary.

I had a collection of leftover Golden Chick fried tenders.
I re fried them along with the leftover French fries.
Man were they ever good.
I made a new to me dipping sauce out of catalina dressing my fermented habanero sauce and malt vinegar.
It to was outstanding.

A lot of things today from the garden.

Today I made a one dish pasta dish, in the Instant Pot, based on a recipe from Milk Street's book Fast & Slow. I saw them do this on a show yesterday, and remembered that it was one that I marked to make, once I started getting my cherry tomatoes coming in.

I changed it, but only slightly. I increased the tomatoes and garlic slightly, plus I added just a tsp of minced fresh rosemary to the 2 tb of fresh sage. I also changed the type of pasta - I never have bucatini on hand! The gemelli did well, but I wasn't sure how it would work - it was hard to get it all under the water, as recommended. Turns out, it cooked evenly, so nothing to worry about.

Here's the changed recipe. A change I'll make next time is switch the crushed red pepper flakes to some morita flakes I often use, since this has the smoked paprika in it, but that smokiness wasn't really noticeable. Not much color in it, because about 90% of the tomatoes are many of those gold tomatoes I grew. But they do have incredible flavor. Didn't use any sunsugars, since that has more sugar, but less flavor.

Instant Pot Pasta with Cherry Tomatoes and Fresh Sage

1/3 c extra virgin olive oil
5 cloves garlic, thinly sliced
3/4 tsp crushed red pepper flakes (or to taste)
2 large or 3 medium bay leaves
20 oz halved cherry tomatoes, about 2 pints
1 tb kosher salt
1/2 tsp sugar
3 cups water
2 tb fresh sage, chopped
1 tsp fresh rosemary, minced
1 tsp smoked paprika
Sharved Pecorino Romano cheese, for serving

A. Heat the olive oil in the IP on sauté/high mode. When it begins to shimmer, add the garlic, bay leaves, and pepper flakes, and cook, stirring, until the garlic just turns to a golden brown, about 2 minutes. Add the tomatoes, salt, sugar, and water, and stir to mix. Then add the pasta, and stir it in, pressing the pieces below the surface as well as you can. Hit cancel, then cover the pot. Set manual high, for 5 minutes.

B. When finished, vent the steam, then open the pot. Stir in 4 tsp sage, and the rosemary, plus the smoked paprika. Re-cover for 3 minutes, then test the pasta for doneness; if necessary, cover another minute or two. Adjust salt (remembering the pecorino is coming later), and remove bay leaves, before serving, putting a pinch of the reserved sage on top of each bowl, along some shredded pecorino.
Pasta with cherry tomatoes and fresh sage, made in the Instant Pot. by pepperhead212, on Flickr

Lunch was Price’s pimento cheese on celery stalks. Pimento cheese might be just a regional thing, but it’s so good, especially on cool, crisp celery. The celery is the perfect shape to hold the cheese spread. I’m not sure how far pimento cheese extends beyond the south, but it’s a good summer time food.

worth1 wrote: ↑Mon Jul 19, 2021 7:15 pm Y'all seen it a thousand times but it's chili on spaghetti night.
No picture necessary.

No, I live in New England. I've never once seen chili on spaghetti.

Isn’t that what they do around Cincinnati? Chili on spaghetti. https://www.food.com/recipe/cincinnati- ... -way-98270

3 way
4 way
5 way.

My wife’s people are from Covington, Ky. Chili on pasta is a religion there.

Yeah but this Texas chili.
Completely different.

Breakfast for supper.
Homemade bacon.
Homemade pancakes made with flour tortilla mix added baking powder and water.
Homemade syrup made with brown sugar maple flavor extract water and molasses.
Eggs.
Been doing so long it just comes together without measuring.

I don't always do this but when I do I go whole hog.

[mention]worth1[/mention] your eggs look perfect!

MissS wrote: ↑Thu Jul 22, 2021 7:10 pm @worth1 your eggs look perfect!

Thanks it means a lot to me.

I cooked then last in the new Lodge cast iron skillet I polished out some time ago.
No oil to speak of and totally non stick.
In order in same skillet.
Bacon pancakes eggs eat.

Totally from a freezer search.
Had no idea what to pick out and working long hours.
Meyer's smoked sausage from up the road in Elgin Texas.
Previously cooked in the offset smoker.
Basmati rice from the Himalayas.
Spanish hot smoked paprika from Spain.
Celery from the Rio Grand Valley of Texas
It's an international affair for sure.
And cheap eaten.

Been craving clam chowder but don't have clams.
What to do?
Making a mini smoked oyster stew chowder like concoction.
Starting with oil and homemade bacon.
Cooking in small kettle.
Once to desired texture adding flour for a roux.
Once again waiting till desired color.
Next chopped onion cook in roux accordingly.
Next add chopped Yukon gold potatoes.
Add two cups water and powdered milk.
Let slowly come to slight simmer.
Add black pepper and salt to taste.
Once potatoes are about done turn fire down and add two large chopped jalapeño peppers with the innards removed.
Let peppers just cook a bit in the residual heat on warm.
No need to over cook them.
When ready to eat mix in a can of smoked oysters and serve.
Here it is before the oysters are added.
It could stand very well on its own without oysters.

Bought a large Seven bone roast with the top bone on it.
This top bone is where the T Bone starts along the backbone.
$4 something a pound.
Sectioned off the top portion following the natural seam between two muscles.
This top part is just as tender as can be as this muscle doesn't do much work.
The color and fat is unbelievable for a select grade cut of meat.
Weight of this section is 21 ounces.
The lower section where the blade bone is has some tender portions too but for a later day.
This will be cooked in the cast iron skillet to go along with the chowder.

After letting steak rest 10 minutes it's ready to eat.
It is very flavorful much more so than more expensive cuts of beef.
And tender too cooked rare to medium rare.
The only thing on it while cooking was kosher salt.
Black pepper after it was cooked.
The chowder is killer.
Estimated cost about 8 dollars.

Got the rest of the 7 bone cut up into cubes and browning with dried out old onions i had stashed back.
Going to add garlic and a whopping good amount of mushrooms to.
I also discovered my number 12 Dutch oven lid fits the 12 inch skillet perfectly.
This is the number 12 so called camp oven that you put coals on top.
Lord only knows what else I might add or do later as of now I just want to get the meat tender.

Decided to add a sinful amount of pasilla chiles to the mix for flavor.
Just cut up seeds and all.
Also beef bullion molasses and Polar brand soy sauce.
No water has been added just moisture from meat mushrooms garlic and onions.
The taste is really getting there.
The smell is over the top.