I’m posting early tonight because I’m heading out later and the scheduling feature is hit or miss for me. So think of this as a food/anything goes open thread.
No rhyme or reason for tonight’s recipes. A hodgepodge of culinary treats. Nothing pithy to say, so lots of photos instead. From the blog:
Pictured above, Pulled Pork, sweet and spicy barbecue or spicy carnitas (at top), recipes here.
Dinner menu this week is full of fresh spring flavors, Herbed Linguine and Apple Salad, menu and recipes are here.
JeffreyW brings us three sweet treats. Blueberry Banana Bread with Sugared Pecans, pictured above and recipe here.
He changes it up a bit with his Raspberry Banana Bread, click here.
And finally, one of my faves, he whips up a batch of Creme Fraiche, above and instructions here.
For the pet lovers, there is a Bixby video…how do you move 160 lbs of Great Dane…well… video is here. And a cute photo of him crashed out on the couch here.
What’s cookin’ for your weekend? Anyone planning on breakfast in bed/fancy dinner for the mothers in their lives?
If you’re looking for breakfast recipes, click here.
Tonight’s featured recipe comes from a friend of mine. He is always experimenting in the kitchen and coming up with delicious dinners. Good are the friends who feed you.
This can also be made in a slow-cooker.
Carne en su Jugo
- ½ lb bacon, cut in 1-inch pieces
- 1 lb sirloin steak, sliced thin and then cut in 1-inc pieces (pork works well, too)
- 1 can (28oz) tomatillos
- ½ cup cilantro, chopped
- 2 cloves garlic, chopped
- 2 can pinto beans
- sour cream for garnish
- shredded cheese
- chopped onions for garnish
- fresh lime juice for garnish
- Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
- Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
- Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
- Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
- Ladle into bowls and garnish with pico de gallo (recipe below), fresh lime, sour cream.
- Serve corn or flour tortillas on the side.
Pico de Gallo
- chopped onion
- chopped tomato
- chopped cilantro
- splash of lime
Mix together 20 to 30 minutes or more before meal.
That’s it for this week. Happy Mother’s Day to my mom and all the moms out there. Have a great weekend – TaMara
Oh dear lord, the top one. Waaaaaaaant!
@Trollhattan: I think what you really want is JeffreyW’s Pepper Relish that’s the garnished on that sammich. Then you can use it on all kinds of stuff.
making matzo ball soup, salad, rice and chicken tikka. the chicken is from 5 gallons of stock I made yesterday (as is the soup) and the matzo balls are made with the schmaltz. and oy the gribenes I have. oh baby.
Why yes, yes I do! Sneaky fellow has habaneros on his cutting board. I’m raising some for the first time in a decade, last time I was barely able to use two of several dozen. But they’re so pretty.
@Trollhattan: I dried and then group my habaneros into powder. A small amount adds the right amount of zest to soups and stews. I also diced and froze some. They lose a little bit of heat, but are still pretty good.
Friday Recipe Exchange?
Crap, that means it really is Friday already…
@JPL: Whoops.. ground not group..
We had a margarita party at work yesterday and my boss’s husband makes the most amazing margaritas with four ingredients: tequila, Cointreau, lime juice, and ice. I’m not sure of the proportions, but basically you mix the three liquids in a pitcher, pour them into pitchers that are filled to the top with ice, and then let them sit for 20 minutes so the ice melts enough that the concentrated alcohol won’t kill you. And you put more ice in the glass before drinking. Amazing, but you can only have one (or plan to have someone sober drive you home).
Something to keep in mind, presuming mine are fecund and all this year. How did you dry them? I could maybe make a “garland of death.”
You make that sound like a bad thing.
That apple salad — thank you! Someone gave me two green apples and I have been wondering what to do. Tonight I stopped at the Farm Store near the house and picked up perfectly made French baguettes (they are hit or miss but the Friday night crew has them down to a science). My father made a fantastic tuna salad using ventresca meat. And nice fresh actually flavored roma tomatoes. Heaven.
@Mnemosyne: That’s how I make margaritas!
with small guys like habs best is just to tie em up and hang em for a while. put those fuckers in an oven, even a slow one, and your house will turn into the shack they use to expose soldiers to mace.
Makes sense. Now I just need to get them to grow. Had to replace my serrano plant this year; for whatever reason it grew as a perennial for several years but last winter claimed it. Nice to have year-round peppers.
I had somehow been able to resist the charms of Justin Trudeau up until now, but this video was just goofy enough to win me over. It’s hard to resist a guy who’s willing to be silly.
@Trollhattan: I used a dehydrator outside. That’s something you don’t want to do inside. The powder is terrific though, so worth it. I have a small coffee grinder that I used.
I wonder if it’s an East Coast thing — he’s originally from New York. Like My Broadway Hero, he’s Nuyorican.
@Mnemosyne: His charm reminds me of the JFK & RFK, although that comes mostly from books and old film footage, not actual memory. The Kennedy’s goofy-ness was more in private than public.
Secret ingredient for margaritas or guacamole; honey and powdered sugar.
My mother in law is finally starting to figure out texting and email. I’m not sure if I’m pleased or frightened.
(To be clear, I love my MIL. She’s a very nice lady. But I’m not sure I need yet another elderly person requesting tech support from me.)
find the warmest place you got. I’m in Seattle so it’s hard but the upstairs porch gets tons of sun and a container helps. it’s gonna be a hot summer so I should get something.
Bacon and also cilantro?
Thanks but no thanks.
The former is far from a favorite* but occasionally tolerable, the latter is disgustamundo.
*Heresy among U.S. foodies, I know, but that’s the way the taste buds roll.
Both step-brother (many times) and also Mom (albeit very rarely) call up to have me diagnose computer problems (problems described in the vaguest terms possible) and talk them through a fix. From 6000 miles away.
Not a definition of Good Times.
Oh Lord, my dog got into the garbage and crunched down a turkey bone. Scrambled up a couple of eggs in olive oil, and made a kind of slurry with some bread. She slurped it down and I hope that will help bind and slide things thru.
Once they’re well-rooted there’s plenty of heat and sun; it’s getting them big enough the snail and slug cohort can’t wipe them out in a coordinated attack..
I have a house full of wine from my party last weekend. Made fish tacos and now I’m drinking wine, watching Grantchester, and sipping wine. Of course I have a dog on my feet.
Life is good.
Oh and I adore Bixby.
Bob In Portland
Let’s all join hands.
At Upson Downs.
Simple syrup for margaritas (or if being outrageously exotic, perhaps a touch of falernum)
the Conster, la Citoyenne
My Woody has been bringing gifts into the house for me, every day now. Two live bunnies and a live mouse so far. I’ve been able to get the bunnies out, but lost track of the mouse.
Ha!! Did I mention I’m drinking wine?
Gin & Tonic
@MomSense: Once or twice.
@Gin & Tonic:
Third time’s the charm.
@MomSense: I thought the finale of Grantchester was good and I’m pleased that it was renewed for another season.
This week’s Archer includes several clowns getting the confetti beaten out of them.
(Also Pam gets my vote for best line of the season for a comment she makes to Cheryl. No spoilers about that.)
It was really good. Needs moar Dickens, however.
@Mnemosyne: Equal parts those prime ingredients in a shaker full of ice. Shake and pour into two glasses. Bingo. Repeat as needed. Oh yes!!!
If you use good tequila those are the only ingredients you need! Cheap ‘ritas use cheap booze so they add a bunch of other stuff to hide it. Also, do not use really good tequila, that is a waste. I actually prefer mezcal because of its stronger flavor.
Gorgeous pictures TaMara – makes me hungry!
@Blob In Portland:
Has anyone told you to go fuck yourself yet today?If not, please let me be the first.
And you appear to be talking to yourself.
Everything looks delicious ?
@JPL: Me, too. On both counts!
@the Conster, la Citoyenne:
Not really very reassuring, is it?
There will be milk served at the kitteh bar.
TaMara, I believe the answer to your question in the video is two-fold. At first it was “no, not really”, but it escalated to “no, no I am not”. The “you can’t make me” was understood!
What a sweet, tired boy.
@the Conster, la Citoyenne:
Our Ripper managed to grab a gopher in the yard, when I tried to get her to drop it the Mrs opened the door to see what the commotion was about. Ripper bolted for the door & once inside dropped the poor thing. It took 4 people about an hour to corral it in such a way that when it ran it went out the front door. A wiser gopher that was never caught again!
@Steeplejack (phone): When you are good company like MomSense is, you don’t need other people! :-)
I made 100 deviled eggs for tomorrow’s derby party. They are too salty simply because the last batch was under seasoned.
Our friend who hosts the derby party is on his way over for the annual mint squeezins. The sugar syrup was made last night.
I’m too tired to cook so we’re having tamales and the “gravy” plus rice, beans and mexi-cokes from LA Esparanza.
A test julep will be drank and off to bed early.
To the track in the morning to throw 2 aneros on a long shot.
And so begins the spring/summer social vortex.
Doing the tourist thing in Louisville a few years ago, felt it would not be complete without a mint julep. Not being derby season we had to go to a hotel bar. The bartender was very nice & the drink was not horrible (I like bourbon, I would not waste good bourbon on the thing). When we finished he stopped by & said “Well, I see you managed to chock down your juleps!”
@jeffreyw: Great picture. Does the calico momcat have a mini-me in the litter? Shelly (of the Tiny Kittens cams) is now working with Feral moms. She recently worked with 4 moms and their four litters. and there has a been mini-me in each litter.
@Schlemazel Khan: I’d rather have MomSense’s wine. One julep was enough for me.
@Mnemosyne: It’s fun to see these guys having fun with these games!
I agree with you that the willingness to be silly is very appealing. Smart is sexy and willingness to be silly is appealing. Put them together and you have the winning campaign for President. Baud! 2016!
Yeah, it was not my favorite. But a tourist there should have one just for the experience!
Story of my life.
@PurpleGirl: She is nursing her own and several from another litter, I don’t know which ones are hers.
@Blob In Portland:
I am stunned you didn’t pick this TPM story!
Given your giant Putin love I thought you might be in Drumpf’s corner this year, or are you put off by Putin’s ties to Ukrainian fascists?
@laura: My son and his now wife wanted to make 100 deviled eggs for their annual New Year’s Party, but they were using fresh eggs from the farmer. I asked whether they new how to peel them, and was met with stares and of course we do. Three hours before the party, I received a call for help.
@JPL: Put them in a tea towel and rub them? I’ve never tried to do 100, but that works pretty well.
@JPL: It’s kind of nice to still be needed once the kids are grown. I get calls from time to time from my 26 year old. Happy Mother’s Day, a bit early. We’re celebrating tomorrow since hubby’s going on a business trip Sunday.
ETA: Mike J – the problem was that they were new eggs. Shells stick to hard boiled new eggs.
@Mike J: They now follow Alice Waters advice. Since I had spent sometime previously trying to peel fresh eggs, I did try to tell them. Actually they only used 4 dozen eggs or 96 halves.
Smedley the uncertain
@JPL: OK, how do you peel them?
More than six and I quit…
Looking for a spicy chicken biryani recipe. I have a recipe but it’s too mild and I’m not sure what the best option is to make it hotter.
@Shana: On farm fresh eggs, the albumen (I think that is what it is called) doesn’t detach from the shell. It needs some type of shock. You can cool by an ice bath, and then put back in hot water or cool, crack and ice bath again.
If you do it by normal ice baths, each egg takes a lot of time to peel and each piece comes off the size of a pinhead. Farm fresh eggs are worth every penny though, in taste.
If you steam fresh out of the chicken eggs instead of boiling them, then immerse in ice water, they will peel much more easily.
Double the time for steaming as opposed to the time for boiling.
the Conster, la Citoyenne
I do have a cat, so it’s not like it’s going to live long.
the Conster, la Citoyenne
Last spring Woody brought in two bunnies, but I didn’t know about the 2nd one until the next morning. The first one died in front of me, but he stowed the second wounded one behind a planter all night unbeknownst to me. Tiny cute little soft bunnies!! OH NOES
Eating a chicken bahn mi at a new place. I think they got all authentic on me and included pate. Not sure I like it.
Falernum, a new vehicle to deliver drinks to oneself. Much thanks !
We’re gonna have another cold/rainy weekend here so my wife is planning to make a Kale and Italian Sausage soup that is yummy. I don’t know the recipe but it has carrots, potato and a chicken broth base.
Then I plan to make Sundubu-Jigae on Sunday. It’s probably my favorite soup and can be Hella-spicy depending on how much Red Pepper Flakes you use. Anyways, it’s perfect for a cold evening. Hearty, spicy and yummy as hell.
My great cooking related discovery of recent: for making Buffalo wings at home, baking the wings for 50+ minutes gets them nice and crispy. Then toss with the Buffalo Sauce afterwards. It works SO much better, imo, than putting them into the oven wet. Who knew! Marinated wings seem to work better on the grill or in the broiler. Same goes for rubs. At least that seems to be the case with my grill/oven and limited skills.
@NotMax: I’ll definitely try that. Thanks.
@the Conster, la Citoyenne:
Yeah, here you go.
@Smedley the uncertain: You hold the egg, crack it on a hard surface and then roll it in you hands to loosen the membrane, Then you peel the shell off it.
Nobody can eat fifty eggs.
@NotMax: Thanks. Just watched it on demand.
@Mnemosyne: Pate works great with the marinated pork but I can see how it would not work with chicken. But a Vietnamese iced coffee for dessert should make up for it :)
My neighbors got a Thermomix a few months ago – yes, the cooking gadget McArdle wrote hymns to – and for a little while they used it every night. They made some decent dishes with it, and one I was over the moon for: a creamy mushroom gravy, with the mushrooms retaining their firmness.
I imagine they still use it frequently, but the novelty value has worn off enough they no longer have people over to watch the process. It’s an interesting “cooking system.” Has a built-in scale that uploads the recipe you’re using, so you toss the various ingredients into the maw while a little computer screen lets you know when you’ve tossed in enough. Different compartments cook different parts of the meal, and the whole thing comes apart to get tossed into the dishwasher.
Is it a cool gadget? Yes. Yes, it is.
Is it $1300-$1500 worth of cool? Um, no.
Plus it’s mostly plastic, which surprised me – I figured at that price, there should be stainless steel involved.
@Mnemosyne: That is, essentially, the original recipe.
The legend is that margaritas were invented when tequila was substituted for cognac in a sidecar.