Wednesday, October 3, 2018

Fishy Noodles

Fish, and Noodles.  Itz an acquired taste I guess.  Most occidental people do not have the palette for it.  Me, on the other hand, like things like Fish Pho, and Fish Sauce, Fermented Fish in general, and itz not something that came naturally to me.  Many years of culinary experimentation have cultivated my strange taste.  Fish, and Noodles is probably one of my favorites, and it probably started with Tuna Noodle Casserole.  It is one of those things that was a quick convenience back in the 70's, mix a can of this with a can of that, then mix in some prepared noodles.  Well welcome to the 21st Century...
Thai food has wide noodles, and that is appealing.  I like the Rice Sticks that the Vietnamese use, but they are difficult to herd into my mouth.  Wide Egg Noodles are very satisfying.  These are an imported German Egg Noodle, Bechtle brand, found them at Rosemeade Market this weekend.  I am lacking some of my usual ingredients like Fish Sauce, but I'll make due with what I have.  I also picked up some Wild Salmon, uhh...
I sauteed the the Salmon Filets in Butter with my usual seasoning, Tony Chachere's, and Black Pepper.  The Salmon generates its Salmon Butter (Fat) which has a great taste, then use that to flavor the vegetation.  I cook the Salmon skin side down for most of the cooking time to crisp the skin.  Then I'll put them on the side while I saute the vegetation.
Again I am adding what is on hand at the time.  I might use other things if I had them.  So, we got some Munchrooms, Onionz, and Lemon Jalapeno.  I add a little Olive Oil at this point to hasten the saute process, starting to get hungry now, move it along.  At this point I'll add some of my usual flavorings like Red Chile flakes ,Black Pepper, and Sea Salt.  Egg Noodles are simmering...
 I take the cooked Salmon, and chop it up into bite size pieces.  Then throw the pieces into the pan at the end to reheat them a little.  Once the Egg Noodles are done, drain them, and throw them into the pan.  Add a little of the Pasta Water to the pan as well, for a little gravy.  Then, right at the end of cooking, add some Soy Sauce, chopped Cilantro, and toasted Sesame Seed Oil for the Asian flair, dump it into a bowl, and done.  This is comfort food for me, Fishy Noodles...

Monday, September 3, 2018

Fall Garden Shotz

Most of the garden plants are at full maturity now, and starting to bear fruit.
In front are four Carolina Reapers, followed by Cherry Bombs, and Poblanos.
Down the line we have more Reapers, Habaneros, Thai Dragon, and Caribbean Red Hotz..
 These Rosemary plants are really poppin'...
Got some decorative stuff too...

Hatch Green Chile Chilaquiles

Informal Enchiladas take many forms.  This one is Chilaquiles which is mainly centered on end of the sack tortillas.  You know, those little bitz, and pieces at the bottom of the sack of Tortilla Chipz?  That is the most Nomlishous part because all the seasoning has fallen down there with all the bitz...
Start with some Butter, and Bacon Fat...
Then dump in some Tortilla Sack dredge...
Add Hatch Chile, and some Bacon...
Make that Sizzle sound for a while, then add some roughly scrambled Eggs...
Flip it around a while, then dump it on a plate, and salza, and BAM!  Green Chile Chilaquiles...

Thursday, August 30, 2018

Hatch Chile Fried Rice with Pan Fried Pork Loin Chop

It's Hatch Chile Season!  Whoo Hoo...  I've been putting Hatch Chile in everything this week.  I need something to distract me from all the craziness going on lately.  So, for this one its Fried Rice.  Baby Portabellos, Garlic, Scallion, Cilantro, and of course Hatch Chile are in this Fried Rice.  Then I've pan fried some fresh Pork Loin Chops for a little, LOL!, protein content.  Making an extra big portion at night gives me a nomlishous lunch tomorrow also...

Sunday, July 29, 2018

Habanero Sauce

I picked up some Habaneros at Rosemeade Market.  It's getting closer to Harvest time, and sauce making time, and I'm thinking I need to try making a Habanero Sauce.  I have, I think, three Habanero plants this year, so I think I will be doing this some more...
I am trying to keep this fundamental, simple.  Onion, Garlic, Salt, Vinegar, and lots of Habaneros...
Then saute them a while to soften them up.  It's pretty hard to hang around sauteing Habaneros...
Then everybody jumps into the turbo liquifier machine, and we get Habanero Sauce...
Hell Fire in a Condiment Dispenser.  Wherz the Breakfast Tacos...

Sunday, July 8, 2018

Feeling the Heat

We're feeling the Heat here in North Texas.  Exotic Chiles love the Heat.  They really don't start to thrive until it gets up around 100F.  I've pruned some of my Chiles this year.  I don't usually do that, so it's a bit of an experiment.  I've harvested a few Caribbean Red Hots, and a couple Bhut Jolokias.
There are a few Cherry Bombs as well.  Over the last week I've prepared the plants for The Heat.  I pulled out all the ground cover plants, and put down a thick layer of mulch.  Also started watering heavily in the mornings.  I'm preparing the Chiles for massive vegetative growth so in the Fall they can make lots of Red Hots...
Scary Hot!  Ghost Pepper, really Bhut Jolokia...
Caribbean Red Hots are Red Savina Habaneros.