9/15/2021 – The dish was created by Mary to use the meat from bone-in, country-style pork ribs (CSRs) leftover from a large package we made a few days ago. This turned out great and will be made again as we will make sure there are leftover ribs with the next BBQ.
How the CSRs were made was an important part of the flavor profile of this dish. They were salted to dry brine and at the same time were covered well with 6POGS. After about 4 hours in the refer they were grilled on the gas grill to get that grilled flavor. Then laid in an aluminum foil wrap, seasoned with more 6POGS, some apple cider vinegar was added, and then the foil was folded over tightly and baked at 300° until tender. After a great meal of CSRs, the leftover ribs were refrigerated.
Directions after the CSRs are cooked:
- Remove the bones and any heavy fat from the cold leftover ribs and thin slice the meat.
- 1 medium onion, sliced
- 1 medium green bell pepper sliced
- 3 large garlic cloves diced
- In a large castiron skillet add bacon grease and heat until warm.
- Add onions, bell peppers and saute until translucent.
- Add garlic and sliced meat.
- Add So Good BBQ sauce.
- Saute covered on low until tender.
- Serve over rice made with a flavorful broth.
8/22/2021 – We have a collection of various peppers that include Anaheim G76, Peppercinies, red Serranos, and maybe a Grand Marcino with about half being picked this morning. Chopped them into about 3/4 inch lengths and packed them into a quart and a pint canning jar. Included some black peppercorns and about 6 garlic cloves in the large jar and 4 in the quart jar. There was a little space in the pint and a 2″ long okra pod on the counter so Mary stuffed it in.
Boiled a quart of 5% vinegar with three 2-inch long pieces of bay leaf. Preheated the jars with lids and peppers under hot running tap water. Poured in the boiling seasoned vinegar, slide the bay leaves down beside the glass, and put a ring and lid on the pint and a plastic lid on the quart.
Will keep these in the refrigerator as they were not prepared with a boiling water bath.
8/22/2021 – This ferment is a repeat of Okra Fermented No. 6, and the first okra ferment in 2021, because the one in 2019 turned out great.
Stuffed a half-gallon jar with large and small okra and added about 3 teaspoons of crushed peppers, 2 garlic cloves before the okra, then one with garlic at half full; then the last teaspoon of pepper, and the two last garlic cloves when full.
Filled the jar with a 5% brine made with canning salt and our well water. Topped the okra and garlic with the plastic keeper and continued to top off the brine as the air filtered out of the okra.
This preparation was inspired by the one at The Ranch Kitchen although ours has a lot more spices.
Fresh okra from our garden
3 cups 5% white vinegar
1 1/2 teaspoons Morton Canning and Pickling Salt
2 tablespoons sugar
6 average garlic cloves cut into large pieces
1/2 teaspoon Dill Weed per pint
1/2 teaspoon Celery Seed per pint
1 teaspoon of our Red Pepper Flakes per pint
1 teaspoon Yellow Mustard Seeds per pint
1/4 teaspoon Ball Pickle Crisp Granules per pint
We had on hand inside a pint and a quart jar so used them and did not go to the grain bin for empty pints.
Packed okra pods tightly in each jar until you can barely squeeze another in.
On your stove bring your white vinegar, sugar, and salt to a boil stirring to dissolve the sugar.
Heat the filled capped jars under the hottest tap water to preheat the jars. Pour the almost boiling brine into the jars with okra pods and spices.
Place in the refrigerator for 2 weeks for optimal flavors to develop.
Note: The original recipe said the brine was enough for 4 packed pints. The amount we had leftover after filling the packed pint and quart was maybe enough to fill a packed pint. It would have been close.
8/3 and 8/10 and 9/9/2021 – This post is for the three water-bath picklings that were done the same and based on what was done in July 2019 that was very good. On 9/6/2021 Kelley opened a pint made on 8/10/2021 (almost a month old) and liked it a lot. Besides being great pickled okra the recipes provide guidance on how much brine to make for jars of raw okra.Continue reading
8/6/2021 – The Tiburon Poblano Peppers from our garden were stuffed with this cheesy spicy ground beef and were great. This recipe was inspired by one at the Certified Angus Beef website.
- 1 pound 80/20 ground chuck
- 1/3 cup jasmine rice
- Kosher salt and cracked black pepper to taste
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons chopped chipotle pepper in adobo
- 1 teaspoon dried oregano
- 1 cup mild HEB salsa
- 2 cups Mexican blend shredded cheese, divided
- 5 poblano peppers from the garden this morning, cut in half vertically and one large white scalloped squash hollowed out and stuffed.
- Grated white and yellow cheddar cheese
- Cook rice according to package directions to yield approximately 1-cup cooked rice. Set aside.
- Brown ground beef and season with salt and pepper. Add onion and garlic, sauté for 2 minutes. Stir in tomato paste, chipotle and oregano; cook 1-2 minutes. Stir in rice, salsa and adjust salt and pepper. Remove from heat and stir in 1-cup of shredded cheese.
- Preheat oven to 400°F. Arrange pepper halves in parchment paper lined large baking sheet so they have about an inch of space between them. Fill each evenly with the beef blend, packing tightly. Cover with foil and bake 30-40 minutes until the peppers are beginning to softed but not too long for the meat.
- Uncover peppers, top each with remaining cheese and return to oven 8-10 minutes until cheese is melted.
8/1/2021 – Another good harvest of Jalasco Jalapenos and a few others were pickled in the same brine used with Peppercinos last week and that was very similar to the jalapenos the week before. The taste test of the peppercinos, just before these pickling, found they have a good flavor and some crispness, although since they are thinner, they were not as crisp as the Jalapenos of 7/11/2021. As of 9/15/2021, this prep has been enjoyed at least three times. The peppers have a good flavor without being too hot and, most importantly, they are crunchy.Continue reading
7/25/2021 – Mary made this great dish and gave it our highest ratings; i.e. To-Die-For (TDF) and Favorites. The flavors of the tomatoes, feta cheese, and olives made the sauce fantastic. Red pepper flakes from the garden gave it a bite that came on slowly but not too much. One of the advantages of this preparation was using ripe fresh homegrown tomatoes from our garden. It also uses fresh mint from the iron pot by the grain bin. This great dish was inspired by the recipe here.Continue reading
7/11/2021 – Washed and stemmed our Pepperoncini Peppers from the garden and sliced in half. Packed them into a ½-gallon jar. We included 8 large whole cloves of garlic that had been lightly crushed to remove the husks.
The brine was made with the same ratios we used for the Jalapenos on 7/11/2021 although we had 50% more so the spices below are 50% more than that blend other than where noted. Mixed the ingredients and then brought to a boil. Turned it down to simmer and let it simmer for 30 minutes; i.e. longer than for the jalapenos to allow more spice favoring to migrate into the water/vinegar.
- 3 cups water
- 3 cups white vinegar
- 1½ tablespoon sugar
- 2 tablespoons pickling salt. That is not 50% more as the pickling salt is a fine grind not like Kosher salt.
- about 6 dried bay leaves about 2 inches long
- 1½ tablespoon whole coriander seeds
- 1½ tablespoon black peppercorns
Poured the brine into the pepper-filled jar. Ladled in most of the coriander seeds and black peppercorns.
Ran hot tap water over the filled jar to heat it to reduce the chance of breakage when the very hot brine was poured in. Topped it off until the level stabilized. There was very little brine left.
Once cooled they were put into the refrigerator capped with a plastic lid to be eaten soon.
Note to Guests – This was not a pickling process where they can be stored without being refrigerated.