12/9/2017 – Molina’s Cantina, the oldest and one of the best Tex-Mex Restaurant in Houston, shared their famous Chili Con Carne recipe. This turned out great and got even better when warmed up a few days later. Unusual for us … Continue reading
Category Archives: Cooks
Mary made this for gifts for the 2017 Christmas. Turned out great and was easy. It was inspired by the Brown Eyed Baker at https://www.browneyedbaker.com/apple-butter-recipe/. It is not preserved so has to be eaten soon or frozen. For a canning version, see http://www.simplyrecipes.com/recipes/apple_butter/ … Continue reading
12/4/2017 – First-ever fermented tomato salsa. This was a total fail as everything was mushy. It has promise if more salt will keep at least some of the ingredients firm.
12/3/2017 – This turned out great. We will make more chorizo with this recipe and try others. Kelley and the Girls were over to decorate the Christmas tree. I bought a small fresh pork shoulder and after trimming the fat … Continue reading
This cook turned out ok and provide a few lessons. The large butt was de-fatted, cut into three chunks, dry-brined plus rubbed with creole seasoning, and then smoked a long time with the initial 3 hours with full grey smoke … Continue reading
11/23/2017 – Made to take to Becky’s for Thanksgiving 2017 and it was a big hit. Inspired by the recipe at https://www.spendwithpennies.com/cranberry-waldorf-salad/ Later, had with several small dollops of vanilla yogurt for dessert and it was great. INGREDIENTS: 3 cups chopped cranberries … Continue reading
11/18/2017 – First time to brine a fresh bird in the larger Briner bucket with Chef JJ’s Family Favorite Brine. Had good pecan smoke with temps in the 300’s. Turned out fine with, very moist even in the parts that were … Continue reading
11/12/2017 – This was our second batch and followed the recipe used in our first batch. It did not turn out as well as the first batch although everything was crunchy and not too salty. It became very cloudy and seemed … Continue reading
Ancho chilies are dried ripe poblano peppers. Ancho chilies, like fresh poblanos, are generally low in heat, with a distinctively sweet and raisin-like fruity flavor. Mulato chilies are dried variety of poblano pepper, picked when very ripe. Mulato chilies are moderately hot, with a … Continue reading
11/11/2017 – Inspired by the recipe here. The recipe called for 1 lb of tomatillos but I had more so prorated the other ingredients to the values cited below. After 8 days this was a great, very mild but flavorful, … Continue reading