Our Cajun Shrimp & Grits

Posted on by September 12, 2024

2/14/2021 – This Valentine’s Dinner turned out well with Mary raving about how good it was. It was based on our similar prep on 1/26/2016 here that was inspired by Chef Elliot. This cook simplifies the seasoning by relying on Kit Whol’s Creole Seasoning. The dish is very rich and is one of our Favorites. On 10/3/2021, we made it richer with the addition of a handful of chopped Zeigler Bacon Ends fried in the butter/EVO where the sausage had been sauteed. Also included Dixie Lily Yellow Grits and homemade shrimp stock. See * items below for all the changes for that cook.

9/11/2024 – Again this was great dish…but a lot of work.

Continue reading →

Southwestern Kraut

Posted on by February 1, 2021

2/??/2021 – This first-time kraut with cumin was inspired by the recipe here.

INGREDIENTS:

  • 2 heads of green cabbage from our garden
  • 2 bunches of green onions from our garden
  • 1 large bunch of cilantro from our garden
  • 4 garlic cloves
  • 1 jalapeno, seeded if less heat is desired
  • 1/2 tsp. cumin
  • 1.6% salt by weight

Fermented Daikon Radishes

Posted on by February 18, 2021

1/21/2021 – This is our first fermentation of Daikon Radishes this year. They were pulled, cleaned, and prepared today in the form of a long spear as opposed to last year when we did them as coins. This ferment also uses a 7% brine as suggested from last year’s limp coins made with a 6% brine. The result was crunchy but a little salty. All in all a success some would say but Mary said they smell really bad and I did not care much for the taste. This post was not deleted to record that 7% brine worked ok and the links below to brine calculators.

Continue reading →

White Bean & Chard Soup

Posted on by January 11, 2021

1/10/2021

Ingredients

1/2 lb. white navy beans
ham bones and 1.5 cups of ham chunks
2 tablespoons olive oil
1 small yellow onion, chopped (1 ½ cups)
2 garlic cloves, finely chopped (1 Tbsp.)
1 teaspoon finely chopped fresh rosemary
¾ teaspoon kosher salt
½ teaspoon black pepper
4 cups lower-sodium chicken broth
1 dried bay leaf
3 cups packed roughly chopped Luculus Swiss chard picked today from the garden, stems and rib removed.

Directions

Boil the bones in the old cast iron bean pot for several hours to create a ham broth.
Pour dried beans into boiling water and let soak for an hour.
Add partially cooked beans to the ham broth.
Heat oil in a heavy pot. Add onion. Cook, stirring occasionally, until softened and translucent. Add garlic, rosemary, salt, and pepper. Cook.
Add to the beans and broth and add the bay leaf.
Add the ham chunks and bring the mixture to a boil over high. Reduce heat to low; simmer, stirring occasionally, until the beans are tender. Remove and discard bay leaf.
Stir in chard. Cook, stirring often, until wilted and slightly softened. Garnish with Parmesan.

Pork Chops, Smothered

Posted on by December 18, 2020

12/17/2020 – Made this great traditional dish and enjoyed it very much. It was simple and completely “comfort food”. This recipe was inspired by Paula Dean’s Low Country Smothered Pork Chops.

Ingredients

3 1-inch thick pork chops
cayenne pepper flakes from our garden
2 tablespoons butter
all-purpose flour for dredging
2 medium green bell peppers from our garden, chopped
2 yellow onions, chopped
3 cloves garlic, minced
2 cups Mary’s chicken broth
2 to 3 dashes Worcestershire sauce
salt and freshly ground black pepper to taste

Directions

Season the chops well with salt, pepper, and cayenne. Dredge the seasoned chops in the flour, and brown them in the butter in the heavy red enamel cast iron saute pan with lid. Remove them from the skillet.

Add the bell peppers and onions, to the skillet, and sauté until wilted. Stir in the garlic and cook until fragrant. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Put on the lid and allow to simmer for 45 minutes or until chops are tender.

Serve with jasmine rice.