Pies and tarts bake or buy?

Do you buy or bake your Thanksgiving desserts? I can only recall one time where we bought our pies for any holiday actually. I am not opposed to buying them I just have always made them. I was thinking just this morning; why are pies the dessert of choice associated with Thanksgiving?
I started reading a bit about it and it seems that in the 18th century Thanksgiving started being less of a church based holiday and moved to more of a family and food holiday. A professor of History from Babson College said that “Most of North America was colonized by the English, and that’s a pie culture,” The English love most anything in a crust. Proud to be a New Englander!

Another interesting thing I read was from The author E.B. White from NY as well as Robert Frost who by the way was born in CA like my husband and also moved to NH when he was a young said
To foreigners, a Yankee is an American. To Americans, a Yankee is a Northerner.
To northerners, a Yankee is an Easterner. To easterners, a Yankee is an New Englander.
To New Englanders, a Yankee is a Vermonter. And in Vermont, a Yankee is somebody who eats pie for breakfast. Well myself and our children are from NH and my husband is from CA but we all love pie for breakfast.

I have an apple pie I made about a month ago in the freezer ready to bake, I will be making two pumpkin pies soon; my husband likes his pumpkin pies thin which is why there are two. My mother-in-law makes a cheese pie aka no bake cheese cake; which my daughter says every year that Grandma is not invited unless she brings it. I am thinking of making a chocolate cream pie. We will have plenty of dessert for breakfast.

I have not shared how I make my pumpkin pie because I use the recipe on the back of the pumpkin can.

French Apple Tart

dclarkabal
A delicious very pretty tart that everyone will love. A recipe I use by Ina Garten
Course Dessert

Ingredients
  

Dough

  • 2 cups all-purpose flour
  • 1/2 tespoon kosher salt
  • 1 tablespoon sugar
  • 12 tablespoons cold unsalted butter diced
  • 1/2 cup ice water

Apples

  • 4 granny smith apples
  • 1/2 cup sugar
  • 4 tablespoons cold unsalted butter diced
  • 1/2 cup apricot jelly
  • 2 tablespoon rum or water

Instructions
 

  • For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
  • Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and
  • Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Rum and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
Keyword french apple tart

Apple Galette - rustic tart

this may be rustic in looks but no one will complain while eating it.
Course Dessert

Ingredients
  

Dough

  • 1 1/2 cup all purpose flour
  • 2 teaspoon sugar
  • 1/2 teaspoon salt
  • 11 tablespoon unsalted cold butter diced or grated
  • 1 large egg yolk
  • 3 tablespoon milk

Fruit filling

  • 5-7 granny smith apples peeled, cored and sliced
  • 1/4 cup sugar
  • 2 tablespoon cinnamon

Instructions
 

  • In a stand mixer add the flour, sugar and salt. Using the paddle attachment combine the dry ingredients for a about 30 seconds. On low speed add the cold butter to the flour mixture until the flour is no longer white and it can hold together when you squeeze it together in your hand. Around 1-3 minutes. If there are any butter pieces larger than a pea squeeze them to break them up.
  • In a small bowl mix the egg yolk and milk and then add them to the flour mixture. On low speed mix until the dough just comes together, about 20 seconds. The dough will look crumbly and dry. Dump the dough onto a clean lightly floured surface. Working it with the heel of your hand, push and smear it away from you, gather it back up and repeat until the dough come together and is pliable.
  • Press it into a disc and wrap it in plastic wrap; let it rest in the fridge for 15-20 minutes. The dough can last up to 4 days in the fridge or a couple of months in the freezer. Place it in the fridge overnight to defrost. Let the dough sit on the counter for 15 minutes before the next step. Preheat the oven to 350’F
  • While the dough is resting prepare the fruit. Peel, core and slice the apples, add the sugar and cinnamon and some flour. Taste an apple and if it needs more sugar now is the time to add it. Roll the dough on a floured surface into a 13-14 inch circle. It does have to be a circle It doesn’t have to be perfect, remember it is called a rustic tart.
  • On a sheet pan covered with tin foil or a silpat mat. Place the round dough and add the apples to the center of the dough. If you want to make it pretty line up some of the apples that will be seen through the open part of the top. Fold the edges of the dough over some of the fruit to create a rim about 2 inches wide. Working your way around the dough pleating as you go.
  • Make an egg wash by beating a whole egg in a small bowl with a fork. Using a pastry brush, brush the pleated dough evenly with some of the egg wash. Sprinkle with whatever sugar you have on hand. I used sugar in the raw.
  • Make an egg wash by beating a whole egg in a small bowl with a fork. Using a pastry brush, brush the pleated dough evenly with some of the egg wash. Sprinkle with whatever sugar you have on hand. I used sugar in the raw
  • Bake until the pleats of the dough are golden brown, about an hour. Once done transfer to a rack to cool. When cool enough to handle, transfer to a cutting board or plate and slice. Serve it warm or at room temperature. Top with whipped cream or a scoop of vanilla ice cream.
Keyword apple galette, rustic tart

 

Chocolate Cream Pie

A delicious addition to any table. You can use a premade crust or use your own, you will be blind baking whichever you choose.
Course Dessert

Ingredients
  

Chocolate filling

  • 1 pie crust
  • 1 1/2 cup sugar
  • 1/4 teaspoon corn starch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 4 large egg yolks
  • 6 1/2 ounces bittersweet chocolate
  • 2 teaspoons vanilla
  • 2 tablespoons unsalted butter

Whipped cream

  • 1 small carton whipping cream
  • 1 teaspoon vanilla
  • 1/4 cup sugar

Instructions
 

  • Chocolate Pie
  • Combine sugar, cornstarch, and salt in a medium saucepan. Whisk together
  • Pour milk and egg yolks. Whisk together
  • Stir over medium heat until the mixture just comes to boil and thickens 5+/- minutes. as soon as it starts to bubble and becomes thick similar to pudding; remove it from the heat. Add chocolate, vanilla and butter. Stir till combined.
  • Pour the pudding into the prepared pie crust.
  • Chill in the fridge uncovered for at least 4 hours.
  • Spread the whipped cream over the top and serve.

Thanksgiving prep

Not sure how your Thanksgiving will look this crazy year but I am still planning on cooking for my family and my in-laws that we spend the most amount of time with. Well my plan is to cook for everyone the only downfall at the moment is I cannot find any small turkeys. I prefer to make two small (10 pounds or under)  birds versus one large one. Not only do I find they have a better chance of being tender If I can prepare them differently. Last year I roasted one and fried the other. If I can’t find what I want today I will have to just deal with what I get then decide how I want to cook it.

spatchcock

 

cajun rubbed fried

 

My food blog for the most part has become a weekly diary of what is happening not only in my kitchen but my garden and some parts of my life. I try not to share every detail but I think if I read back over the years I could come up with a pretty clear picture of what’s been happening. With that being said I am going to share a few past recipes that my family has come to expect on our Thanksgiving table a week before the holiday. Look at me evolving.

Cranberry sauce, canned or fresh?  I have been serving both for a few years now. Not sure which one is easier seriously. Opening a can or a bag?  A bag add 1 cup of water, 1 cup of sugar and some orange zest into a sauce pan, bring to a boil until the cranberries start to pop and a little longer. the sauce will thicken while it cools. that’s it.  Give it a try this year if you haven’t before.

here are a few links for our favorite dressing/stuffing along with a couple of ideas for leftovers. Turkey soup and leftover egg rolls that everyone loved.

Thanksgiving – Sausage Ciabatta dressing

Thanksgiving Leftover Egg Roll

turkey rice soup – tis the season

 

Pork Chops baked beets and apples

Crazy is the best way to describe 2020 period! I haven’t stepped foot into the office since Mid March. I used to go out to do errands and shop a few times a week, I barely do that now. We haven’t made any vacation plans; which is the only way I make my husband take time off; he is actually working at the moment on a Sunday. And it goes without saying that Covid and the election is just plain insanity for the whole world.
Lets hope the world will right it self sooner rather than later.

The recipe I am going to share with you was another one my daughter made with some of our favorite things, yes we love beets; I know a lot of people won’t say that; I often wonder why? While I love beets my least favorite way to eat them is pickled. I’m just not a fan even thought I love pickles, I don’t mind pickled radishes, carrots and cabbage just not beets.

The recipe is from one her cookbooks she has many tabs in. From the oven to the table. I like how my daughter picked up golden beets; while we eat more purple beets they tend to share their purple color with whatever you pair them with.

Pork chops baked beets and apples

Equipment

  • mortar and pestle or small grinder

Ingredients
  

Pork

  • 4 cloves garlic finely grated
  • 4 teaspoon caraway seeds
  • 2 tablespoon extra virgin olive oil
  • 4 thick bone-in pork chops
  • kosher salt

Vegetables

  • 1 pound cooked beets peeled and quartered
  • 2 medium apples halved, cored each cut into 12 wedges
  • 2 onions halved and sliced 1/2 inch thick
  • 3 tablespoon extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 1/2 tablespoon light brown sugar
  • 1 tablespoon Hungarian sweet paprika
  • 1/4 teaspoon crushed red pepper
  • Kosher salt and black pepper

Instructions
 

  • put the garlic into a mortar and pestle with the salt and caraway seeds and pound with the pestle. Add the olive oil, working it in until you have a rough paste. Put the pork chops in a bowl and add the mixture from the mortar, turning the chops over in it. Cover and marinate in the refrigerator for at least an hour.
  • preheat oven to 375'F
  • In a shallow baking dish big enough for everything to lay flat and add everything for the vegetables to your dish, using your hands toss everything together and then spread out in a single layer. Bake for 10 - 15 minutes.
  • Heat a fry or grill pan over high heat until very hot. Add the chops and brown on all sides including the fat. Season with a little salt and pepper.
  • Place the chops on top of the vegetables and pour over the cooking juices from the fry pan. Bake for another 20 minutes till the chops are still tender but cooked through.
  • serve and enjoy!
    add some sour cream with chopped dill on top if desired

 

crispy short rib carnitas with sunset slaw

I am the one that spends the most amount of time in the house thinking about food.  What I mean is coming up with the meals, shopping for the meals and making the meals. Probably why I have a food blog, well partly why I have a food blog; I just really love food.

Last weekend my husband and I were away so my daughter who was home with the dog pulled out several of her favorite cookbooks and took over for the week.  She came up with a game plan and also shopped for the weeks worth of dinners with one night ordering take out.  If you think about it and are fortunate to eat 3 meals a day. breakfast, lunch and dinner for a year that is 1,095 meals to plan for.  That is a lot of thinking, planning, buying and making. I know it really isn’t that high of a number. No one is making something unique every day, every meal. We all have a meal or two or twelve that we eat several times a month. I mean who opens a box of cereal with the intent of having one bowl only.

I was very nice to not have to think, plan or purchase dinner last week. Two of the meals I will be sharing with you over the next week or so. One was she has made before and we all love. The last one while it was good I believe it will be a one and done. Though we do tend to learn and discuss how we would make it different next time.

crispy short rib carnitas and slaw

dclarkabal

Ingredients
  

Carnitas

  • 3 pounds bone in short ribs
  • 2 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 orange juiced
  • 2 limes 1 1/2 juiced save the other half for slaw
  • 5 garlic cloves unpeeled

Slaw

  • 3 cups red cabbage finely shredded
  • 1 carrot peeled, coarsely grated
  • 2 scallions
  • 1/4 cup cilantro roughly chopped
  • kosher salt
  • 1 dollop mayonnaise
  • dash hot sauce (optional)

Instructions
 

Short Ribs

  • preheat the oven to 275'F. Combine the salt and chili powder in a small dish. Spread this mixture all over the short ribs. Arrange the ribs in a dutch oven or similar as long as the dish is taller than the ribs. Pour the orange juice and lime in the bottom of the dish, scatter the garlic around the ribs. Cover the dish with the cover or tightly with tinfoil. Bake slowly for 2-2 1/2 hours. The meat should be tender, the fat rendered. The meat should be starting to separate from the bones.
  • Remove the cover and increase the heat to 425'F. Basting the ribs with the pan juices once or twice for 15-20 minutes. You want the edges crispy and browned.

Slaw - make while waiting for the ribs to finish

  • Toss the cabbage, carrot, salt and lime juice together in a bowl. Set aside for 5 or so minutes, the slaw will be easier to work with. Stir in the scallions, then the mayo and hot sauce if you are using it, adjust the seasoning and then add the cilantro.

finishing up the ribs

  • Discard the bones, pick off any large chunks of fat, then lightly shred the meat into a dish. pouring the extra pan juices over it.
  • You can squeeze the garlic out into a small dish and smear on the tortilla or save for later

Assembling

  • heat the corn tortillas for 20-30 seconds on each side. Pile a small amount of shredded short rib meat on top. either add slaw to the top or on the side. If desired top with chopped white onion, cilantro, squeeze of lime. you do you!

veggie and sausage sheet pan dinner


I had every intention of writing this earlier in the week.  I had Monday and Tuesday off and figured I would get a jump on things. I spent Monday putting my house back together; sending back returns of things I didn’t use or need from my sons wedding last Friday. I spent Tuesday doing absolutely nothing! Seriously I am embarrassed to say I did nothing but play video games on my phone and watch TV but what I should have done was some grocery shopping maybe some laundry, some baking or cooking so I had something to share on my blog but I didn’t and felt super guilty for it.

So I am writing this Thursday night because we are going away for the weekend and won’t have anytime to write. Current situation is sitting on the porch with a cocktail my husband and dog. It was a beautiful day and so far a beautiful night, not sure how many more evenings like this we will be able to sit out here. Winter is coming!

In my laziness; I know I deserve a break too but why do I feel so guilty about it? I wanted a hands off type of dinner and besides the slow cooker a sheet pan dinner is pretty hands off. I try to use up some things from the fridge so should you. I had some fresh beets; not from my garden thanks to the deer, I did use up the green peppers that we picked and our potatoes. This was the first time I have roasted radishes.  I heard you could but have never tried to. I would do it again; seems they became sweeter with just a little heat.

veggies sausage sheet pan dinner

great weeknight meal
Course Main Course

Ingredients
  

  • 3 potatoes peeled and chopped
  • 3 fresh beets peeled and diced
  • 2 carrots peeled and chopped
  • 5 radish chopped
  • 2 green peppers seeded and diced
  • 3 sausage links diced
  • Kosher salt and black pepper
  • extra virgin olive oil
  • crop dust seasoning

Instructions
 

  • pre-heat the oven to 400'F
  • slice up the sausage and place them around the veggies on the sheet pan
  • add all the veggies onto the sheet pan; trying not to over crowd the pan. If you do you will end up steaming instead of roasting
  • check on everything in about 20-30 minutes. I like mine brown so I put it back in the over for another 15 minutes.

Pork Belly Steamed Buns

Current situation is sitting at the kitchen island in silence. It’s been pretty crazy around here the last few days. My son got married in my living room Friday night. That was not the initial plan. They both wanted to have the ceremony and dinner outside in the front and side yard for the 20 family members in attendance.

they are very cute together and if this is how it is going to start they will do great!

My husband built the most amazing pergola out over a potion of our patio. We strung lights and tulle and tried very hard to make it happen but either mother nature or the curse of 2020 got in the way. The wedding was always going to be just immediate family and then they wanted to invite the rest of the family and their friends for a big blow out the next night but we just cannot do that this year.  Hopefully next year that will happen for them so everyone can share if the festivities.

Asian 014

This photo is from when I made this recipe back in 2015 – I have since found the correct buns

I think I have made these 3 or 4 times since the initial time back in 2015 and they are still delicious. There was some leftovers today and I just re-heated the bun and pork and made myself a little sandwich – so good! I also order these whenever they are on the menu at my favorite local restaurant where I first had them.

This recipe is best done in two stages. Bake the pork the day before so it has time to cool and sit tight until you need to slice it. If you want to use this today you should let it sit for at least 2 hours. It could sit in the fridge for up to 2 days.

Asian 012

Asian 017 Asian 019 Asian 021

Pork belly steamed buns

2 step process for best results

Ingredients
  

  • 2 pound pork belly
  • 2 tablespoons cooking oil

Aromatics

  • 2 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 jalapeno pepper deveined, seeded and chopped
  • 1 green onion diced

Caramel sauce

  • 1/4 cup brown sugar
  • 2 tablespoon rice vinegar
  • 3 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1/2 cup water

quick pickles

  • 1 medium carrot
  • 2 medium radishes
  • 1 cup apple cider vinegar
  • 1 tablespoon white sugar

Instructions
 

Pork Belly

  • pre-heat oven to 275'F. Wrap pork in heavy duty aluminum foil and place on a baking sheet. Bake for 2 hours.
  • Leave the pork in the tinfoil until you are ready to use it. Let pork sit on the baking sheet until it cools. place in the fridge until the next day or wait at least 2-4 hours until it is completely cooled.
  • Unwrap the pork, remove the congealed fat and discard. Slice the pork into 1/2 inch slices.
  • Heat oil in a large saute pan or wok over high heat; once hot swirl the oil and add the pork, do not overlap, work in batches if you need to. Fry on each side till nicely browned

quick pickle

  • match stick both if you can or just make sure they are sliced very thin. I used a mandolin but you don't need one.
  • add the vinegar and sugar in a sauce pan. bring to a boil until the sugar dissolves. In a glass jar with a lid add the veggies and cover with the pickling liquid. shake and let sit to cool.

Aromatics

  • Lower heat on low and add the garlic, onion, pepper and ginger and saute for 30 seconds just until fragrant.

Caramel sauce

  • Pour caramel sauce into the pan and return the pork belly slices back into the pan. Let simmer for 10 minutes

 

 

Maple roasted chicken and acorn squash

I made this recipe last night (10/11) for dinner!

 

So I just spent the last few hours looking for photos for this recipe that I posted back in 2015 because the images seem to be lost on my post. I am not entirely sure how or why some of my photos disappear; I am only slightly tech savvy and I basically know enough to get by and know when to call in the experts. So I am going to share this recipe with you but I have no photos. I will make this again soon and be sure to take pictures and I will update this post with them.

How many of you have the Red and White check cookbook – if you do you know I am talking about the Better Homes and Gardens New Cook Book. I am pretty sure this was the first cook book I purchased; the copyright date is from 1989. I got married in 1988 so I think I am right since the timing seems to work. I know my mother-in-law has one that is much older. Next time I am over there I am going to check how old it is. I do know she uses her a lot more than I do. So anyway my husband who can cook but doesn’t really very much decided to make dinner and grabbed this cookbook. Everything under the poultry tab; some of you know what I mean needed to marinate overnight. So he decided on making Herb-Marinated Chicken and for dinner we had pancakes, home fries and bacon.


The next night we had his chicken that marinated overnight in white wine, olive oil, vinegar, dried basil, dried oregano, onion salt and garlic. He got out his chicken, placed it in a sheet pan and then directed our daughter to cook it for him since he had some office work to do. Consensus was this was a one and done recipe. Come to find out the recipe was lacking salt and pepper. Which no you don’t need both together but salt is necessary to make most food taste good period. The recipe didn’t ask for it so he didn’t use it. My daughter and I both thought it was adorable that he tried but all felt it was a big fail. I told them both what I was writing about and he was not impressed. We did tell him maybe next time he should have googled me for a recipe wink wink.


Nothing against the BH&G cook book as I do love the waffles from here and now we have the internet so for us to buy a cookbook there has to be a meaning or story that goes with it.

Maple roasted chicken and acorn squash

great any night one pan dinner

Ingredients
  

  • 1 medium acorn squash
  • 4 medium carrots peeled and chopped
  • 1 medium onion peeled and diced
  • 6 chicken thighs bone in and skin on
  • 1/2 cup real maple syrup
  • 1+ teaspoon kosher salt
  • 1/2+ teaspoon black pepper
  • 1 sprig fresh rosemary stem removed and chopped

Instructions
 

  • preheat oven to 450'F
  • wash and cut squash lengthwise in half. remove seeds, cut each half crosswise into 1/2 inch slices. toss the ends
  • place squash, carrots and onions in a 13x9 baking pan and sprinkle with some of the rosemary salt and pepper.
  • season with rosemary salt and pepper on both sides on the chicken thighs, Place skin side down onto the veggies. roast for 10 minutes.
  • Turn chicken over; drizzle with maple syrup; roast another 25-30 minutes or until the internal temperature of the chicken is 170’-175’ and the vegetables are tender. 
  • If you find that the vegetables could use a little more time, remove the chicken to a plate cover loosely with foil and return the pan to the oven while the chicken rests.

 

 

Skirt Steak Fajitas with grilled veggie slaw and a dried chili salsa

Here is another week I haven’t made anything new to share with you all. However my daughter was having a couple of friends over so there dog could play with our new rescue. I can’t remember if I mentioned we lost out last rescue after 9 years to bladder cancer in March; we were all super sad and writing this my eyes are tearing up – you get the picture. Anyway my daughter and husband were both all in to get another dog where I just wasn’t ready to make that commitment. Then along came Billy and at first I was hesitant but am now very glad we did get him; he is very sweet boy.


Back to food my daughter tends to make something I generally wouldn’t. I love the idea of Fajita but I would never order them out, I love the flavor of onions bring to the food party and I don’t mind peppers but when I add them to anything I cut them super small, so the large ones that come with what they serve at restaurants just don’t appeal to me at all.


When she started in the kitchen I said to her if you are making something cool and worth blogging about please take pictures as I headed out to work on one of my projects so I can finish it up. I am refinishing a bench that I took apart a couple of year ago. It’s a process…


She prepped everything and marinated the steaks; yes we made two of them. She brought everything outside where I was sitting with he friends while the dogs chased each other around the yard. I was curious if she was going to grill; I know she has started the gas grill but I have never seen her grill anything. She made a comment that I couldn’t have two guest cooks in a row so she figured I would work the grill so I could be apart of this weeks cooking for my blog; Isn’t she sweet LOL!


Skirt steak fajitas with grilled veggies and dried chili salsa

Ingredients
  

Steak and Marinade

  • 4 cloves garlic
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons smoked paprika
  • 2 tablespoons fresh cilantro stems use the tops in the slaw
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 pound skirt steak

Vegetable Slaw

  • 1 small head of cabbage cut in half leaving core intact for now
  • 1 large white onion peeled halved leaving the root (hairy) end for now
  • 1 bunch scallions trimmed
  • 6 tablespoon olive oil
  • Kosher salt and black pepper
  • 1/4 small red onion finely chopped
  • 3 tablespoon fresh lime juice
  • 1 tablespoon fresh cilantro chopped
  • 1 package warm flour tortillas

Dried Chili Salsa

  • 1 dried chili pasilla
  • 1 dried chili ancho
  • 1 dried chili guajillo
  • 1 medium white onion peeled and chopped
  • 4 cloves garlic peeled and chopped
  • 1 tablespoon kosher salt
  • 1/3 cup distilled white vinegar

Instructions
 

Steak Marinade

  • In a blender add the first 8 ingredients and blend until smooth. transfer to either a sealed container or a ziploc bag. Add the steak and marinade for 4 to 24 hours.

Dried Chile Salsa

  • Toast chiles in a dry medium skillet over high heat, turning often until fragrant. about 3 minutes. Let them cool slightly, remove stems and seeds. Place chiles, onion, garlic, salt and 1 1/2 cups water in a medium saucepan. Bring to a boil. reduce heat and simmer until very soft. about 15-20 minutes.
  • Puree chile mixture in a blender until smooth. Strain until a medium bowl and mix in vinegar.

Veggies

  • In a large bowl add the chopped red onion, lime juice, cilantro and 2 tablespoon of olive oil. season with salt and pepper and set aside.
  • Start grill and when ready at medium-high heat. drizzle cabbage, onion and green onions with olive oil. Season with salt and pepper. Grill turning occasionally, until the veggies are charged and softened. roughly 4 minutes for scallions, 10-12 for cabbage and onion. Let the veggies cool slightly so you can chop them
  • once grilled veggies are cooled, core the cabbage and cut into bite-size pieces along with the scallions and onion. Toss the chopped veggies in the bowl with the red onions season with salt and pepper.

Steak

  • remove the steak from the marinade, scrape off excess. season both side with salt and pepper. Grill steak until medium rare, about 3 minutes per side. Transfer to a cutting board and let rest for 5-10 minutes before slicing. make sure to slice against the grain of the steak into long thin pieces.
  • Serve steak with vegetables, tortilla and dried chili salsa

Refried Beans by guest cook Deborah

What bad recipe starts with a pound of bacon – um not a one!

So this has been quite a week around here, my father-in-law has been in the hospital (none covid related) for 10 days. Thankfully he is home now and doing fine but we have had several family members staying with us over the whole ordeal. I didn’t make anything “new” to share with you but we definitely made and ate well and currently my husband is in the kitchen making us all breakfast with his self acclaimed famous home fries. He has definitely stepped up his game with them, they are excellent.

My sister-in-law is a huge help while she is here and wants to help out in whatever capacity. She knew I was working all week and I KNOW she wanted to make something since she loves to cook as well. I put a pork butte in the slow cooker with no real plans; Deborah had a plan she wanted to make burritos. I personally have not used pork butte for burritos but I totally “get it”. I have only had canned refried beans and that’s all I have in the house; so off to the store she went.  When she announced she was making homemade refried beans I told her she HAD to take pictures; which is another passion of hers. So this week I give to you a Guest Cook recipe and photos.

what bad recipe starts with a pound of bacon – um not a one!

You know the saying “too many cooks in the kitchen” well my husband; while making breakfast; started talking smack about him winning the chocolate chip cookie contest we had several years ago; that everyone in the house except him remembers that I won. Well challenge accepted we are having another one today, I told him to take out the butter it’s on! We are going to do a blind taste test with my niece, sister-in-law and daughter being the judges. I’ll report back next week with my winnings; I mean the winner.

Refried Beans

Ingredients
  

  • 1 package dry pinto beans rinsed
  • 1 large onion diced
  • 1 pound bacon cooked, fat reserved (optional) Oil, or lard any oil will work but some add more flavor than others.

Instructions
 

  • cook the bacon however you want, we really only need the fat from it. I cook my in the oven on a rack. Save the bacon for breakfast sandwiches or BLT's or crumbled some of a salad. Or eat it right out of the bag.
  • cover the beans with water and let them boil uncovered for 2-3 hours, make sure to keep them covered with water.
  • dice the onion and add it to a large saute pan with the bacon fat. saute till they are golden brown, not burnt
  • using a slotted spoon take a couple of spoonfuls and add them to the onions and using a potato masher, mash the beans into the onions, You don't need to mash them all completely flat. Continue adding and mashing until all the beans are added to the pan. Add some of the leftover bean liquid to your pan until they are the consistency of lumpy mashed potatoes.
  • taste and adjust the seasoning with salt

Corned Beef Hash

I am pretty sure the title of this blog with garner some sort of a response. People are funny when it comes to food, I know this because I used to be one and am in some respects. I am not a fan of mushrooms, raw red or really any onion is on my no thank you list. And I am pretty sure I don’t need snails in my life; though the garlic and butter part of how snails are prepared in restaurants is pretty outstanding.

I think it is funny that just the name “corned beef” turns people off. Here is a little history from the Smithsonian Magazine to why it is called Corned Beef. The British invented the term “corned beef” in the 17th century to describe the size of the salt crystals used to cure the meat, the size of corn kernels. After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Ireland’s salt tax was almost 1/10 that of England’s and could import the highest quality at an inexpensive price. I didn’t even know this but was pretty interesting.

The old saying it takes a village well the potatoes and cabbage were picked from the garden by my husband,  my daughter cooked the corned beef while I was out, the huge cast iron pan came from my mother, the eggs were from my friends chickens and my sister-in-law is here for a few days and she washed the dishes.  We had New England boiled dinner last night and all the leftovers we made into this delicious breakfast.

corned beef hash

great way to use up boiled dinner leftovers

Ingredients
  

boiled dinner

  • 1-2 packages corned beef
  • 2-3 potatoes
  • 3-4 carrots
  • 1 small turnip
  • 1 head cabbage quartered and cored

Corned beef hash

  • 1 leftover corned beef diced and cubed
  • leftover potato, carrot and turnip chopped
  • leftover cabbage chopped
  • 1 medium onion diced
  • 1 teaspoon dried thyme
  • 1-2 egg per person optional

Instructions
 

boiled dinner

  • place the corned beef in a large pot and cover it with water, add a bay leaf or two and some pepper corns. Bring to a boil and then cover and lower to a slow rolled boil. Let it boil for 2-3 hours take a look and add more water if needed.
  • Peel and chop the carrots, turnip and potatoes and add them to the pot. let it boil for about 35-45 minutes until the turnip is tender add the cabbage and cover. Cook for another 10 minutes or so just so the cabbage is cooked through but not mushy.

corned beef hash

  • prep the meat and veggies by dicing and chopping everything so it is all similar is size.
  • dice the onion and add some oil or butter to you pan, add the meat and the onion and cook until the onions are soft and the meat get a little color.
  • Add the cabbage and cook for another 3-4 minutes. Add the rest of the veggies. cook through and allow the pan to give everything a little crust. you don't need to stir too much, if you do things tend to breakdown even smaller
  • Add an egg of your choice, my favorite is poached.

 

1 2 39