11/22/2020 – Our first attempt at making mirliton’s turned out great. Made them stuffed with shrimp as inspired by the Houmas House recipe here. Note we added a lot of spice to their recipe as theirs would have been too … Continue reading
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10/31/2020 – We were looking for ways to use the mustard greens from the garden and saw where someone put them into cornbread. Her recipe was not quite what we would do so we made this up to include ground … Continue reading
10/11/2020 – This is made with a large can of BlueRunner white beans and comes together in about 30 minutes. This cook was ok and has suggestions for making it really good. It is a lot different than but inspired … Continue reading
10/6/2020 – Smoked in the MES a fresh 4.25 lb. pork belly bought at Alabama Speciality Meats. Trimmed off the skin and the loose ends of fat. There was a thin end that was removed to not have it overcook. … Continue reading
10/3/2020 – We made a most wonderful meal that is clearly rated To-Die-For. Several parts were made independently and then blended to make the meal. Shrimp – 18-20 large shrimp were thawed, headed, shelled, deveined, and butterflied but not cut … Continue reading
Note the green ones in the lower right tray. 9/19/2020 – We bought a NESCO FD-75A, Snackmaster Pro Food Dehydrator this week and tried it out on the abundant red cayenne peppers from the garden. Picked all the red today … Continue reading
9/20 & 23/2020 – Washed some of the ripest of the sand pears; i.e. those that are a bit springy when squeezed with a strong yellow undertone. Sliced them with the mandoline at its max setting; 1/4″. Used our new … Continue reading
9/6/2020 – This was a successful smoke using the MES and two Butts with a lot of tasso from trimmings. … Continue reading
This recipe was provided with one for fried green tomatoes. It would work well with other fried things. https://www.myrecipes.com/recipe/fried-green-tomatoes-buttermilk-feta-dressing 2 tablespoons buttermilk2 tablespoons mayonnaise2 tablespoons sour cream1 tablespoon fresh dill, chopped, plus more for serving1 tablespoon fresh lemon juice1/4 teaspoon … Continue reading
2/24/2020 – This began with Ina Garten’s ratio of 3:1 of mayo to ketchup. Then increased the sweet relish and added 6POGS. There were other changes such as leaving out the capers–at the level she used–that did not seem to … Continue reading