Ginger Carrot Sauerkraut

Posted on by November 22, 2019

10/9/2019 – This is a new recipe for us as it includes ginger. It was inspired by the recipe here where there are a lot of good ideas. After two weeks of fermentation we tried it and were very pleased…and a bit surprised. The quart jar was eaten rather quickly. The only change that might be good is a little less ginger so it does not come across with hints of kimchi.

11/21/2019 – Have been eating this now for over a month and it is good. The ginger level seems to have “quieted” down. The hint of sweetness from the carrots is also less than it was. It has been in the refrigerator since mid-October.

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Chili Pepper Recipes ToTry

Posted on by May 27, 2020

Below are ones that could work for us and there are a lot more at https://www.chilipeppermadness.com/

Pinto Beans & Sausage Stew

Posted on by September 29, 2019

9/27/2019 – This recipe was inspired by the one here although, what Mary did is very different. It was a very good new twist for using pinto beans in what is almost a gumbo with the tomato and okra.

Ingredients

  • 8 ounces pinto beans
  • Bacon grease
  • 1 cup diced fresh bell peppers and a fresh red Hungarian Hot Wax pepper from our garden
  • 1 cup onion, chopped coarsely
  • 3 large cloves garlic, chopped fine
  • 8″ long piece of Rouse’s jalapeno sausage we smoked with pecan (1/2 link)
  • 8″ Concecuh’s Spicy Cajun Sausage (1/2 link)
  • 1 piece of our Tasso (not cured), rubbed heavy with 6POGS and smoked with pecan
  • 1 large bay leaf
  • 1 heaping teaspoon thyme
  • 2 cups sliced okra fresh from our garden
  • 2 cups frozen “fresh” corn from the garden
  • 1 12 oz. can diced, roasted tomato
  • 1 tbsp Kit Whol’s Creole seasoning
  • 2 tsp Worcheshire Sauce
  • 1/2 tsp Chrystal Hot Sauce
  • salt and ground black pepper, to taste
  • 1 cup rice, cooked according to package instructions

Instructions

  1. Prep the beans to remove the sugars :
    1. Place the dry beans in a large saucepan of boiling water and let sit for an hour to give up the sugars. Then discard the dark water.
    2. Cover the beans with ham bone broth. Add 3 cloves of garlic and bring to a boil.
    3. Reduce heat, leaving covered, and simmer the beans for 1 – 1.5 hours until the beans are near tender.
  2. Prep the veggies and seasonings
    1. While the beans are in their initial soak, saute in a cast-iron skillet with bacon grease the onion and peppers until the edges are softening – about 3 minutes.
    2. Add the garlic, thyme, and bay leaf and continue to saute for another couple of minutes.
    3. Add the creole seasoning, Worcestershire, Chrystal hot sauce and a little ham broth. Put the lid on the pan and turn off the heat to let the flavors meld for an hour or two.
  3. Once the beans are near tender, add the okra, tomatoes, corn, and contents of the skillet.
  4. Simmer, uncovered until the okra has cooked.

Pepperoncini Ferment with Banana Peppers, No. 2

Posted on by October 27, 2019

9/26/2019 – Prepared this ferment and tried it after a couple of weeks. The texture of the peppers and onions was better cold as opposed to room temperature.

  • Banana peppers sliced 1/2″ thick. Most were yellow with a few orange.
  • Red Hungarian Hot Wax pepper; 1/2 of one in the pint jar sliced 1/8″ thick.
  • Yellow onion slices – about 1 part to 3 parts of the peppers
  • 2 tsp Dill Seed per pint
  • 2 tsp Yellow Mustard seed per pint
  • 6% brine

Banana Pepper Ferment, Spicy

Posted on by October 20, 2019

9/22/2019 – This ferment uses far less Hot Hungarian Peppers than earlier ones that were a bit hot for Mary. But, those used were the full red stage. The other significant change is to 7% brine rather than the 6% in hopes it adds to the crunch level. Another difference is the inclusion of onion. It also has the same level of mustard and celery seed as the first ferment for the pints. The initial tastings were very positive. This could be our favorite.

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Smoked 2 butts, tasso and jalapeno sausage

Posted on by September 17, 2019

9/17/2019 – Smoked in the vertical smoker from splits of our pecan firewood that was started burning in the fire pit.

  • Two pork butts with fat trimmed and separated into 4 pieces. All were salted and rubbed with 6POGS about an hour before smoking.
  • Two fresh jalapeno sausages from Rouses.
  • A dozen or so pork pieces seasoned heavily with 6POGS.

10:30 AM – The butts were put into the smoker after we had: tended the garden by watering the winter squash, okra, and peppers plus picking the usual 15-20 okra pods; and, put Mary’s new saddle on Ranger with a cross-fire style cinch as recommended by the Handy Horseman. Mary’s best ride yet and the first time to ride him in the yard. He even left us a pile in the front yard.

1:00 PM – The sausages and pork pieces were put into the smoker. It has been running 220? to 275 ? fairly consistently. I have to add a smoldering pecan split log about every 30 minutes.

4:00 – Pulled the four pieces, wrapped in foil after shaking on more 6POGS and a 1/4 to 1/2 cup of ACV in each. They ranged from 145 to 165?. Put into the convection oven at 300?.