8/13/2019 – Use it as a sandwich spread, salad dressing, on hamburgers, as a dipping sauce for french fries and other fried foods. This makes a good sauce we enjoy using on sandwiches, as a dip and dressing on fresh tomatoes, cucumbers, etc.
Continue reading8/12/2019 – This recipe was inspired by the one here. This was our first pickling of banana peppers as the garden has now begun to produce a lot.
Continue reading8/10/2019 – Mary made this etouffee easily and quickly like she did the gumbo a few days ago. It was GREAT. The Cajun Jewel Okra* fresh from our garden surely helped.
Ingredients
- 1 12 oz. (large) can of Blue Runner Etouffee Base
- 3 small bell peppers from our garden
- 2 medium onions–about 2.5″ diameter
- 2 large stalks of celery
- Bacon grease and butter
- 8 small tender pods of Cajun Jewel Okra from our garden
- Khol’s Creole Seasoning
- Andouille sausage (1.5?x6?) cubed. From Chris’s Cajun Speciality Meat Market in Metairie LA.
- Shrimp, shelled
How she did it.
- Saute the trinity in bacon grease and butter in a castiron skillet only until slightly tender; i.e. still crunchy.
- Add creole seasoning and stir to blend it in.
- Add can of base, andouille, and okra and simmer for maybe 30 minutes
- Add shrimp
Served beside long-grain white rice cooked with some of the broth from the gumbo to flavor it.
8/10/2019 – The 4th batch had too much dill and was not as nice as the 3rd which we liked a lot. So, this batch uses the same amount of dill as the third. Instead of 2 tbsp of lemon juice, we tried 4 tbsp. Forgot the garlic so that is the 2nd adjustment/experiment.
| Grams | |
| Cabbage | 1730.0 |
| Dried dill at 1 gm per 400 gm cabbage | 4.3 |
| 1.7% salt | 29.4 |
| 4 tbsp fresh lemon juice – twice the 3rd batch – 1 tbsp per 400 gms cabbage | |
This amount of cabbage comfortably filled one 1/2-gallon and one 1-quart Bell jars.
8/7/2019 – Mary made this gumbo easily and quickly. It was GREAT. The Cajun Jewel Okra* fresh from our garden surely helped.
Continue reading8/05/2019 – The second and third ferments turned out very good. The row of okra in the garden daily produces 10-15 more small tender okra pods. We now have enough to make a quart and a pint. This ferment turned out very good. Use it in the 5th prep on 9/10/2019. 11/28/2019–Served them as appetizers to Thanksgiving guests and they were good. Brian and Justin liked them–especially since they were “not slimy”.
Continue reading7/29/2019 – The recipe below was inspired by the one at AllRecipes here. They turned out very flavorful but could use a little more kick. The drumsticks used had been cut from leg quarters yesterday, salted to dry brine and had course ground black pepper added. The marinade here was added to the ziplock bag about 3 pm then roasted about 5:30. Should also use an internal thermometer so they do not “over-roast”.
Continue reading7/28/2019 – This recipe is based on a copy cat recipe. It turned out good and worth trying again. It needed more kick so next time add black and white pepper. There should also be more cayenne added–twice as much would not be too much for us.
Continue reading7/27/2019 – This recipe was inspired by the one here. Mary made it with the last of our fresh corn from the garden and it was great.
Continue readingThis was inspired by the Sweet and Hot Corn Relish (Award-Winning Recipe) by the Saucy Southerner.
Continue reading