Christmas Kimchi

Kimchi is one of my favorite Asian foods.  I have a need for fermented vegetables, but there is also the need for heat.  What better way to integrate heat into fermented vegetables than Kimchi?

I have experimented with Kimchi a few times, so this is an attempt to get it closer to the way it should be.  Before I have tried different chiles, I think one was made with Guajillo chiles.  One I made with Jalapenos.  This time I tried to get all the correct ingredients.

There is one exception this time, I'm adding Thai Basil.  I really don't think there is a master recipe for Kimchi, and it's something that is open to personal taste, and cultural interpretation.  There are some ingredients that seem to be present in all interpretations like Napa Cabbage, Garlic, Red Chile, and Ginger.  I seen a lot of recipes that do not use Fish Sauce, or any sort of Seafood component.  For me the fishiness in an essential component, but some people just don't like it.

Kimchi is a Fermented Vegetable food, which means it starts like Sauerkraut, or Sour Pickles with Salt.  The salt is the preservative, and also the reactionary agent.  As I peel off the leaves of the Napa Cabbage, and chop them, I sprinkle them with salt.  The salt draws the moisture out of the Napa Cabbage, and this becomes the Brine for the Kimchi.  As the Kimchi ages, and ferments, Osmosis will balance the Salt in the Brine with the Water in the Napa Cabbage.  The flavors that are added to the Kimchi will also get drawn within the Napa cabbage cells creating the nomlishousness that is Kimchi.

I'll let the salted Napa Cabbage sit for several hours to let it wilt, and produce the brine.  You will see the Napa Cabbage sweat, and eventually form a puddle at the bottom of the bowl.  This is the liquid that will "pickle' the Kimchi.  We'll add some more liquid later in order to keep all the Napa cabbage submerged.

While the Napa Cabbage is getting ready I'll prepare the flavorings for the Kimchi.  There are many things that could possibly be used.  One thing that I am omitting this time is Radish.  I just don't have any here at the moment.  What I have used are Ginger, Garlic, Scallions, Red Chile, Thai Basil, Camarones (little dehydrated shrimp), and Fish Sauce.

 I'll finely dice the Ginger, and Garlic, then dump it in with the Napa Cabbage.  The Scallions are bias sliced, and then into the bowl.  The Camarones go in whole, and will get hydrated by the Brine, and Fish Sauce.  At this point there is four pounds of Napa Cabbage, and most of the flavorings in the biggest mixing bowl I have.  It is very difficult to mix without getting it all over the place.

But, Mix I do, and do a lot.  The Kimchi needs to be thoroughly mixed together to get those flavorings in every crevice of the Napa Cabbage.  The last two things that I add are the Red Chile Flakes, and the Fish Sauce.  The Kimchi is already very pungent, but when the Fish Sauce goes in it finally has that complete smell.  At this point it is assembled, but it will take some time before it tastes complete.  It has to ferment for a couple weeks before the Umami is there.

The Umami is what I can Nomlishousness.  Now you can just go buy Kimchi, but it is not nearly as good as what you make at home with your own hands.  I presume that most foods are like that.

So, Merry Christmas, and a Spicy New Year...

Shrimp and Sugar Snap Peas

I totally love Sugar Snap Peas.  They are perfect fresh, just as they are.  But I have been exploring ways to integrate them with other foods.  Asian Stir Fry seems to be a good starting point.  I see Snow Peas in Stir Fry all the time.

I've used the jumbo Argentinean Red Shrimp.  They are so large I cut them into three or four pieces.  Then I stir fry them with red Onion, Garlic, and Snow Peas.  I've also been experimenting with Brown Rice.  The Sugar Snap Peas take the heat well, and retain their crispiness.  This one worked out really good.

Chile Harvest 2018

Freezing weather is in the forecast, time to harvest the Chiles.  I have massive Chile plants this year.  I grew a lot of Capsicum Chinense plants, and they get huge.  They are also prolific, and make lots of Chile Pods.

It actually caused a problem in the garden because the plants got so large that they were casting a shadow on other plants which couldn't grow correctly because they weren't getting enough light.  Two in particular were the problem the Poblanos, and the Bhut Jolokias.  The Poblano is a really big plant, and they overshadowed the Cherry Pepper plants.  I did get some Cherry Peppers, but the plants were light starved, and didn't grow like they should have.

The plants that are abnormally prolific are the really hot Chiles like the Bhut Jolokias, and the Carolina Reapers.I only planted two Bhut Jolokias, and I have a whole pan full of Chiles.

I planted a lot more Carolina Reaper plants, but some of them were light starved at the back of the garden, and didn't produce much.  The four plants at the south end of the garden produced plenty.

I also planted some Orange Habaneros, and Red Savina Habaneros (Caribbean Red Hots).  One of these plants produced Chiles that look different, and after spending a little time trying to identify them I think they are Trinidad Morunga Scorpion Chiles, on the right.

Then the Poblanos are also prolific.  They were also the largest Chile plants in the garden this year.  They have relatively large fruits so they were all bent over at harvest time.  They grew three feet past the top of the the support cages.  They are easily the Largest Chile Plants I have grown.

I also grew Thai Dragon Chiles this year.  They were one of the last things I planted, and got planted at the back of the garden, so they were light starved, and generated a lot of Chiles anyway.  Along the trellis I planted Cherry Tomatoes, and they also did not do very well.  I did get a lot of little Tomatoes, but they never ripened, and were diminutive compared to what they were supposed to be.

Ultimate Chicken Soup

I do Chicken Soup a little different.  I've tried the traditional recipe with the boiled chicken, and I like it, but my culinary instincts drive me in a different direction.I want lots of noodles, and vegetables, with less broth.  I also want the crispy Chicken Skins.  So I roast the Chicken first, then make soup.

This time I started by roasting some Chicken thighs in a pan for around 50 minutes at 400 degrees.  I use my usual seasonings which are Tony Chachere's season salt, and black pepper.

The Chicken thighs can go rest in the corner while I work on the rest of the soup.  Roasting renders the fan out of the Chicken so it doesn't wind up in the soup.  But what this also does for you is the Fond.  We'll make the broth in the roasting pan to take advantage of the Fond, the most bestest part.

I've removed the fat from the roasting pan, and I I'm going to use canned Chicken broth to liberate the Fond from the roasting pan.  The Fond is fairly well stuck to the roasting pan, and we'll use a deglazing process to get it loose.  I put the pan on two burners on the stove to heat the whole roasting pan.

As the Chicken broth comes up to a boil I'll use a whisk to break up, and distribute the Fond into the Chicken broth.  Taste the broth, and season it as you see fit, keeping in mind that you'll have some concentration of the flavor as it cooks.  As the broth is simmering I'll start the vegetables.

This time I am using Mushrooms, Onion, Garlic, Cabbage, and Thai Chile.  I use Butter to saute the vegetables.  Don't forget a little Salt to soften the vegetables.

I have prepared some Egg Noodles which are waiting in a warm pot for the final assembly process.

Then I add the broth to the vegetables, and noodles, and the last thing to go in is the chopped roasted Chicken.  Typically I would give my Chicken soup a little Asian flair like Toasted Sesame Seed Oil, or Fish Sauce, but this time I left it regular Chicken Soup.

Notice that the crispy skins are in there also, possibly my favorite part.  The very last thing is a handful of chopped Cilantro.  Perfect for a cold Autumn Day...

Frito Pie

It's Autumn, harvest time, and Chili weather.  It was fairly cool today, and it's supposed to freeze tomorrow.  That makes me crave Chili, but also another Texas staple, Frito Pie.  I'm not even sure of its origin, only know that I have been eating Frito Pie for as long as I can remember.  The Chili I make is Carol Shelby's recipe from the International Chili Society.  Mine deviates in that I add chopped Onion, and Jalapeno.  I think I also added extra Red Chile flakes this time.  Take a handful of Fritos, and dump them into a bowl.  Spoon some Chili over them.  Then top them with cheeze, diced red Onion, and some Chile slices.  Texas comfort food...

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...

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...

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...

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...

Huh Wut?

http://black-dog-technologies.blogspot.com/2018/06/new-solder-fan.html

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.

Bacon Double Cheezeburger

Sometims you just need a big ole chunk of Beef.  I took a half pound burger, sliced it in half, then added Habanero Jack, and Bacon inside.  It was difficult to eat the whole thing.

2018 Garden Shotz

Here are some shotz from the 2018 Garden.  I'm starting to get some Chiles.  The Hot Cherry Peppers are the first ones that are maturing, and they are hotter than I expected.

The Hot Cherry Pepper seems to be prolific in that they are fairly small, and producing a lot of Chiles.  These are great with Barbeque.  I've got a number of decoy plants around the Chiles like Radishes, Cabbage, and Kale.  By giving the insects something they like to chew on I am hoping they will leave the Chiles alone.

Over the last 10 years I have been pursuing an organic program, and have noticed there is a difference in the production of fruit.  So, this year I am continuing all the organic processes I have been using, but also supplementing with a mild chemical fertilizer, and I have noticed a difference.  The Chile plants have started producing Chiles earlier, and more of them.  There are two Poblanos already.

Also the Red Savina Habanero has a few Chiles on it.  Usually the really hot Chiles do not start producing Chiles until it gets really hot outside, like in August.  The nutrition of the plants is paramount to fruit production.  Light is another really important factor.  Fruit bearing plants need lots of light.  Last year we trimmed the trees considerably to get better light.

Sunday we we're out in the garden early to do some maintenance before the temperature got too high.  Harley was actually constructive in that out of all the things in the garden he chose to graze on the weeds...  Yay!  Good Puppy...