For me, there’s a serious problem with conventional BLT’s; not enough bacon. Sure, you can add more slices — or use thickly cut bacon — but after the first bite, they tend to move around and you wind up wrestling the sandwich into your mouth.
This afternoon, most glorious spousal unit sent me a recipe. It intrigued me, but not enough to actually follow it.
This cold soup is amazingly simple when you have ripe avocados, shrimp, lime juice, butter, sherry, pequin powder (or cayenne), fresh garlic, chives, and some whole milk on hand.
Oh yeah, you’ll also need a blender and a pan to cook the shrimp.
Being able to take advantage of good prices on fresh fish is one of my favorite things. Keeping good quality fish from getting funky is always a challenge.
Enter sous vide.
This flounder was pasteurized, frozen then reheated in a stovetop water bath. The gating factor on dinner prep was the 11 minutes of hydration time for the fettuccine. Dinner was ready in less than 20 minutes.
Recently, I dug out my seemingly ancient sous vide rig to cook a chicken breast.
This breast went from -1°F to 165°F in less than two hours.
There’s a little spot in Westminster, MD that I feel compelled to talk about: Cup.
We were in the area due to Westminster having TWO farmers’ markets: the Carroll County market at the Ag Center and the Downtown market that’s…um…downtown. Both are open Saturday mornings and I’m looking forward to peak season.
Most Glorious Spousal Unit and I could hardly believe our good fortune when we encountered 1.5 lb live lobsters at $8.00/lb at a local grocery store.
We wound up with two males and a female. How we could tell one from another is for the reader to determine. This one was eying me with bad intent; I think he knew what was coming.
Decades ago, in a land far, far away, a housemate introduced me to several Asian-inspired dishes. I wasn’t as fluent in cooking back then, but this recipe has stuck with me throughout the years without much modification. Marcotte called them Pork & Crab Meatballs.
BigDMcC, another old friend, calls them John’s Crabby Balls. The name seems to fit.
Posted by johngl
I got tired of looking at a Thanksgiving post as the latest thing on this site.
Remember that destruction I did several months back? Probably not. I know you have slept since then.
Here we are now, still in progress. Maybe there is a song in there somewhere.
The other end of the kitchen has yet to be touched. It is a labor of love.
Posted by johngl
Home demolition and Thanksgiving turkey just do not make for a good combination, especially since said demolition takes place within several feet of the food preparation area.
Seeking out a simple, yet delicious substitute for the spared gobbling fowl, most glorious spousal unit and myself, in true Pilgrim tradition, rummaged around the freezer and, what ho! a pre-roasted duck appeared.
Above, the prepared duck halves are submerged in just over a quart of duck fat. If you don’t have this in your larder, you should be ashamed.
Posted by johngl
We had some black beans, quinoa, remnants of rotisserie chicken, avocado, fresh tomatoes, chicken stock, and a tasty taco seasoning blend, the latter of which we’d picked up at a local Amish market.
It was time for a quick and easy tortilla soup and a great way to make room in the fridge for this week’s groceries.