Pozole

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...

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...

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...

Fall Harvest 2016

Its Harvesting Time again.  I haven't been able to spend much time working on the garden lately, but its been growing none the less.  I have a light deficiency because of my Oak Tree, and I hope to rectify that soon.  This is the first year that I have grown Thai Chile, they are neat, miniature...

I have yet to try them, but I bet they have some heat.  I also grew Kung Pao Chile this year.  They did pretty good despite the lack of light.  They are a lot like Cayenne, thinner this time.

The Tomatoes did terrible.  They got largely overgrown by the Romanesco Broccoli, which also did terrible.  I'll try the Romanesco Broccoli this Fall, and Winter.  I think it will do better.  I've had a number of volunteer crucifers come up like Bok Choi, and Mustard.

The Herbs in my garden are pretty persistent like Sage, Rosemary, Thai Basil, and Parsley.  The Carrots are looking good.  Something I'm kinda concerned about is the miniature Ruellia invasion.  It's starting to grow everywhere, and I need to start transplanting it to other areas.  A friend gave me a Dragon Bean, and it has grown prolifically, but hasn't produced any Beans.  I'll try again next year after I trim back the Oak Tree.

Its tring to choke off the Kung Pao Chiles, but they are persistent, and I still got a significant harvest of Kung Pao Chile.  might be as much as a pound.  I need to harvest some Habaneros, and Carrots.  The Chile Plants might have another five or six weeks to make some more Chiles before the first freeze.  Now its time to clear out the weeks, and unproductive plants, then plant some winter vegetables like Onions, Garlic, and hearty Crucibles.

Stuffed Bell Peppers

Yeah, I'm a Chilehead.  Last week I had a leftover burger, some rice, a little Hatch Chile, and some Vidalia Onion.  It was a leftover lunch, but reminded me of Stuffed Bell Peppers.  So I hatched (LOL) a plan to make some Stuffed Bell Peppers this weekend.  I got the stuff at Rozemeade on Saturday...

So I started with a pound of ground Beefz.  Brown it in a stir fry pan, adding the vegetation as it was cooking.  I added a chopped Vidalia Onion, a couple chopped Jalapenos. sliced Garlic, diced Tomato, Sea Salt, and ground Pepper.  Cook that down a while until nomlishous...

In the interim I sliced the tops off four Bell Peppers, and added the fleshy part of the tops to the stir fry pan.  I removed the pithy part of the Bell Peppers, and the seed pod.  There was some leftover steamed Rice that also got added to the mix, and a handful of Cheddur.

Then we stuff the Bell Peppers full of this nomlishous mix of Beefz, Cheeze, and Vegetation.  I baked them covered for 30 minutes @ 350F.  Then topped them with some more Cheeze, and finished them off with another 10 minutes in the meltification machine.  This is prep cooking for lunches during the workweek.  The people I have lunch with are going to be jealous...

Fire Roasted Hatch Chile Salsa

Autumn is perhaps the best time of year for food.  Hatch Chiles are in season, and Rosemeade Market has them roasted, then frozen, and ready to use.  This is a 14.5 oz. can of whole Tomatoes, coarsely chopped, five fire roasted Hatch Chiles, some chopped Vidalia Onion, chopped Cilantro, and Sea Salt.  Mix it all together, and chill.  Then get ready to eat the best salsa you can make...

Melons

Look at my Melons...  LOL!  Sugar Baby Watermelons...