Monday, May 22, 2017

Garlic Beef Tacoz

I picked up a few heads of Purple Garlic on Saturday at Rosemeade Market.  Garlic Beef seemed to fit my mood, but wasn't feeling like spending all the time to do Stir Fry, and all the prep work that requires.  So my usual fall back is Tacos, and I had some leftover Chuck Roast which makes it fairly easy.  The green part of the Taco is Cabbage, Jalapeno, and Vidalia Onion wilted with salt.  The Beef is warmed up with some Butter, and Garlic in a Stir Fry pan.  My kind of Fast Food...

Saturday, May 20, 2017

2017 Garden

This year we have trimmed the trees back considerably.  The Oak Tree is around 50 feet tall, and it was usurping the light from the garden.  We also have a couple Crepe Myrtles that were around 30 feet tall, and we trimmed those back to around 12 feet.  This cleared up the light pathways in the mid-day, and afternoon so that the garden is getting light for most of the day now.  I can really tell a difference in the garden's plant growth.  I'm actually getting Tomatoes now, which is great.  Last year I think the Tomato plants only produced one Tomato.
I've planted three varieties of Tomato which are Tomato Tycoon, Beefsteak, and a Heirloom Pineapple Tomato.  I already have some little green Tomatoes.
I also plated Chiles, as usual.  This little Jalapeno already has a couple Chiles on it.  In addition I got some really hot Chiles this year.  One called Caribbean Red Hots, like a Red Savina Habanero, and Carolina Reapers, which are currently the world's hottest.
 I bought some sprouted Cucumbers this year, on a whim, just to try a different variety.  This one is called Burpee Burpless Cucumber.
Then there are a number of plants I planted as seed.  Above are Oriental Greens.
Also planted Beets, French Radishes, Globe Radishes, Kaleidoscope Carrots, Winged Beans, and Vietnamese Squash..

Sunday, May 14, 2017

Texas Cheezesteak

I had one of those (other city) Cheesesteaks this week.  Yeah, it was good, better than most of the take out I've had around here.  Then I thought I need to give this a try.  So here is another culinary perversion...  Texas Cheezesteak...
I'm generally familiar with the Cheesesteak process.  Sauteed Onion, griddled, thinly sliced steak, cheese, and an Italian long roll.  Well, this is Texas, and the local, mass produced bread is the Bolillo, a Mexican bread used for making Tortas, a Mexican Sandwich.  I know, you're thinking thatz all wrong, but the two breads are nearly indistinguishable.  I start by sauteing Jalapenos, and Onions in a Stir Fry Pan...
Onions sauteed in butter will get caramelized, and sweet.  The Jalapeno fit well in there, they will also get sweet when sauteed.  While those caramelize I'll turn my attention to the Chuck Roast I half cooked earlier.  I put it on the Baby Q to get a little chargrilled flavor, then in a fast oven to cook the roast trough most of the way.  I want the final doneness achieved on the griddle in a pool of butter.  I've sliced the roast into pieces, and then thin sliced it against the grain for maximum tenderness.
Put a half tablespoon of butter on the griddle, and then the Beefz.  I'll add some Garlic powder, and Salt while the Beefz are getting happy.  This process is moving really quick now.  The Bolillo Roll is in a slow oven warming, the Jalapenos, and Onions are almost done, and now adding Cheeze to the Beefz on the griddle.
Cover the Beefz, and Cheeze on the griddle with a dome to hasten the meltification, then assemble the Texas Cheezesteak.  Take the warm Bolillo Roll, and split it down the middle.  I'm adding a little Jalapeno Mustard (Eagles fan starts screaming, and gets ejected)...  This is Texas, and we gotta haz the Jalapeno Mustard.  Then the Cheezesteak goes into the Bolillo, and the Sauteed Jalapenos, and Onions on top.  Gotta say, best Cheezesteak Evar!

Steak and Waffles

Impromptu food seems to be my thing lately.  The thing is I already had breakfast, and its more around lunch time, but hungry, and just went to the grocery store.  I've got a plan for a Chuck Roast later, and need to have the Roast about half way cooked.  So I put the Roast on the Baby Q for 10 minutes per side, and then in a fast oven for another 10 minutes.  It is still rare on the inside when I went to assemble the Steak and Waffles.  Sweet, Savory... Nomlishous...

Monday, April 3, 2017


Just had another weekend on the Chain Gang.  Bustin' concrete blocks ain't no easy task, and Iz got a Z.Monkey sized appetite.  So, I have some leftover Pulled Pork, and feeling like making Soup.  Somehow I got Pozole in my mind, but I need it quick, because I'm hungry now...

Making Pozole right is time intensive.  So, this is a quick Pozole.  I've got about two cups of Pulled Pork left over, and the good stuff, Kansas City Barbeque!  Then a 25 oz. Can of Hominy, and a 15 oz. can of Hatch Red Enchilada Sauce.  Add the Hominy with its water, and Enchilada Sauce to a Saucepan, then bring it up to a simmer.  I used Fish Sauce for seasoning because it adds a Umami that Salt doesn't.  Once simmering add the Pulled Pork, and let it come up to temperature.  In the mean time prepare some garnishes, sliced Radish, Cabbage, and Scallions.  I forgot the Lime wedges, but they should be there.  I also warmed up some Tortilla Chips.  Then serve them all pronto.  There is a little cup of Pulled Pork on the side, which is for Harley of course.  This was really good for a "quick" soup...

Sunday, April 2, 2017

Steak, and Eggs

I had to remark about this breakfast.  It's Steak, and Eggs, but different.  First I started with a Chuck Roast, and seared it almost too much on the Gas Grill.  It was blackened, almost burned on the surface on purpose.  Then I took the "Steak" and put it in a slow (350F) oven for around 15 minutes.  This let the Au Jus come out of the steak, and make a natural gravy, or dipping sauce.  Also, I had harvested some carrots from the garden, and those are sliced on the side.  Nomlishous...

Monday, December 26, 2016

Xmas Tacos

I've got leftover Hashbrown Casserole, Christmas Ham, and Mexican Taco blend Cheeze...
Uh...  Christmas, er uh, I mean Xmas Tacos?  Uh...  OK!
The Hashbrown Casserole has Southwestern Flair with Red, and Green Chile.  So it fits perfectly with Tacos.  Add some butter, chopped ham, and Hashbrown Casserole to a hot skillet.  Let them fry for a couple of minutes.  Then add a couple scrambled eggs, and seasoning.
Then warm up some Tortillas on the Griddle.  Add the Cheeze to the flip side of the tortillas, as they get ready for the breakfast taco mix.  Fill then Fold, and Monka-NomNomz...
Potato, and Egg Taco's are my favorite.  The Xmas Variation is might be better.  Mexican Cheeze, the Southwestern Hashbrowns, and the Taco Delivery with some Hot Sauce make them awesome Breakfast Tacos...