5/11/2019 – This was our first Giardiniera made at the farm and we used mostly the white parts of the bunching onions from the garden. We repeated the use of a 6% brine as was successful for us in Houston.
- 4 C Cauliflowerettes
- ~4 C large diameter green onions cut into 1/2″-3/4″ long sections
- ~2 C carrots also cut into 1/2″ long sections with the larger ones sliced into quarters then into sections
- ~ 10 fresh Thyme sprigs about 2″-3″ long
- 6 large toes of garlic cracked and a few broken
- large pinch of red pepper flakes
Packed all into a 1/2-gallon mason jar and pressed and bounced them down. Put a glass weight on them then filled it with the 6% brine made from well water and pickling salt.
5/5/2019 – We made this with swiss chard and green bunching onions from our garden. We used the white lower parts of the larger onions and only the inner small tender leaves. The red stems of the chard were included.
The white part of the onions was cut into 3/4″ long pieces and the greens closer to 1/2″. As this time we are using only small leaves and cut shorter so hopefully, they do not turn out so chewy.
- Swiss Chard – enough to make layers in the one-quart jar
- Onion – Chopped up about 1 quart lose.
- Garlic – 4 cloves smashed lightly and cut into large pieces.
- Salt – The chard + onions weighted 276 gms. So, for a 6% brine, we added 16.6 gm pickling salt.
- Packed the chard, onions, and garlic in layers in the jar and weighed it to get the weight of the contents; i.e. 276 gm.
- Calculated the salt needed for a 6% brine.
- Filled the packed jar with water then poured off the water into a bowl and mixed in the salt.
- Poured the brine into the jar with the chard+onion+garlic.
- Put in a glass weight, capped it with a fermentation lid and into the small dark pantry.
4/30/2019 – We have tried the LDG Kraut enough to know the first batch is very good. So this is a big batch as we have two small heads and two large heads of cabbage. This batch uses the two small and one of the large heads.
- 2 very small and 1 large head of cabbage – 2,538 gms
- 4 large toes of garlic that weighted 20 gms.
- 5 grams of dill that is equates to 0.00197% of the cabbage
- 2 full tablespoons of fresh lemon juice plus a scant tablespoon.
- 43.6 gm salt that is 1.7% of the cabbage plus garlic plus dill.
This 2,500 gms of cabbage nicely “filled” two 1/2 gallon jars. There was about 1.5″ of headspace. That equates to about 3 lbs. of cabbage to fill a 1/2 gallon jar.
4/27/2019 – Needed more BBQ sauce for chicken thighs on the Weber Kettle but found we only had a piece of a bottle of Stub’s Hot & Spicy. So, added the following to some of it to make it do the 12 thighs. Mary liked the sauce a lot as did I.
- ~ 1/2 C Stub’s Hot & Spicy
- ~ 1/4 C ketchup
- ~ scant 1T Dejon Mustard
- ~ 1/4-1/2 C Apple Cider Vinegar
4/25/2019 – This ferment was inspired by various recipes but not anyone in particular. The important item was the recommendation for the salt to be 2%-3%. It turned out very good with the carrots crunchy and the white parts of the multiplying onions a firm and nothing mushy. The green parts of the onions were about 1/2″ long and were a bit chewy.Continue reading
4/21/2019 – We planned to have two 2-bone lamb chops today for Easter dinner but instead had a very large late lunch with Peggy, Frank, Mandy, TS, Margarit and Sam. After that event we trimmed the chops, cut shallow slices into the fat side.
Seasoned them with ground Rosemary and thyme. Coered
4/14/2019 – Made this generally following the Lemon-Dill Kraut on page 134 of our copy of Fermented Vegetables by Shockey & Shockey. On 4/29/2019 we tried it an liked it a lot.
- 1 avg head of cabbage that weighted 899 gms or almost 2 lbs.
- At 1.7% salt level added 15 gm.
- Dill dried – 2 tsp that weighted 2 gms
- Lemon Juice – 4 tsp
- Garlic minced – 2 avg toes
- Chopped up everything as usual
- Added the salt, dried dill and Lemon Juice per their recipe and let sit until “glistened”.
- Added the garlic
- Packed in a jar with an air gap lid.
4/8/2019 – Mary conceived of this dish to use the large amount of mustard greens harvested today from her garden. They were bolting and so they were all pulled up at the same time-hence the large skillet (No. 12) full of greens. Cleaned and washed, the greens filled her green laundry basket. The casserole was very good.Continue reading
Added garlic to our normal recipe for German-style sauerkraut with carrot. Note this ferment has 1.7% salt. The 1.8% ferments’ cabbage and carrots was fine but the brine was too salty to drink. We’ll see if the 0.1% less salt makes a difference in the crispness of the carrot…and now garlic.
|w/ 10% carrot|
|0.2% caraway seed||3.003|
|0.5% yellow mustard||7.5075|
|3 garlic cloves weighted 2+ gm ~ 0.2%||~2|
Seafood Pasta 19.5
Gulf shrimp and crawfish sauteed with portabella mushrooms, shallots, garlic and seasonings tossed with linguini and creole Alfredo. Topped with lump crabmeat.
Shrimp & Grits 19.5
Seared cheddar cheese grit cakes smothered in a smoky bacon cream sauce with Gulf shrimp.
A Cheddar Cheese Grits Cake ToTry from here.
- 1 cup 1% low-fat milk
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 3/4 cup uncooked quick-cooking grits
- 2 teaspoons minced jalapeño pepper
- 1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
- Cooking spray
To prepare grits, bring the milk and broth to a boil in a medium saucepan. Stir in grits and jalapeño. Cover, reduce
Invert grits onto a cutting board. Cut grits into 4 (4 1/2-inch) squares. Cut each square diagonally into 2 triangles. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add triangles; cook 4 minutes on each side or until lightly browned. Serve pepper mixture over grit cakes.
A Rich Sauce Ingredients
- 1/4 cup butter
- 1 1/2 cups heavy cream
- 1 teaspoon
- 1 lb seafood – Note below is another 2 lbs of fillets that the sauce is served over.
- 12 ounces crabmeat (drained and flaked)
- 4 ounces shrimp (small, drained)
- 1 teaspoon
- 2 pounds fillets (grouper)
- 1 tablespoon olive oil
- 1 lemon (juiced)
- 1 teaspoon fresh parsley (chopped)
Preheat the oven broiler. Cover a medium baking dish with foil.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.
Steak in Creamy Cajun Shrimp Sauce (Surf and Turf)
Pan seared steak in a creamy cajun shrimp sauce inspired by here.
- 2 tablespoons oil
- 1 pound steak (such as strip loin, rib eye, etc.)
- cajun seasoning to taste
- 2 tablespoons butter
- 8 ounces shrimp, peeled and
- 4 cloves garlic
- 1/4 cup chicken broth (or dry white wine)
- 1 cup heavy cream
- 2 teaspoons
- 1 tablespoon
cajunseasoning (or to taste)
- 1/4 cup parmesan cheese, grated
- 1 tablespoon lemon juice
- 1 tablespoon parsley, chopped
- Heat the oil in a large skillet over medium-high heat, add the steaks and sear until lightly browned on both sides and cooked to the desired level of doneness, before setting aside.
- Reduce the heat to medium, add the butter and let it melt before adding the shrimp and cooking until just pink on both sides, about 1-2 minutes per side, and set aside.
- Add the garlic and cook until fragrant, about a minute.
- Add the broth and deglaze the pan by scraping up any brown bits from the bottom with a wooden spoon as the broth sizzles.
- Add the cream, mix in the dijon mustard and cajun seasoning, bring to a boil and let simmer for a minute.
- Mix in the cheese and let it melt into the sauce.
- Mix in the lemon juice, parsley and shrimp and serve over the steaks!