Porchetta Shoulder Roast with Spicy Chimichurri Recipe | Bon Appetit
7/15/2019
7/13/2019 – This soup was made with tomato juice saved from our canned salsa made yesterday and the canned tomatoes made today. Mary studied recipes then devised the very simple one below as she went. She made an amazing soup. Made it again in 2021 and 2022 and loved it.
Continue reading7/13/2019 – This turned out great and will surely be a favorite. Made this the first time on Tom’s birthday. Inspired by the recipe here.
Continue reading7/13/2019 – The pile of tomatoes from the garden has gotten large and this first canning is to prepare four quarts. In researching how to can them several places said the pressure cooker makes a better final product. 5/8/2020 – Opened the 2nd jar and, like the 1st jar a few weeks ago, it has a great tomato flavor and aroma. Better than any canned tomatoes from the store. We will put away a lot more in 2020.
Continue readingThis recipe created a cooked watery salsa but had a good flavor. The recipe is on page 24 of the recipe in this publication by the USDA National Institute of Food & Agriculture. Served it at the Family Thanksgiving lunch and it was VERY good.
Continue reading7/7/2019 – We finished the assembly of our first pickled okra and had a lot of brine left–and still a pile of cucumbers. Grabbed two quart jars, trimmed a pile of small cukes and turned the fire back on for the pots used for the pickled okra a few minutes ago.
- 8/14 & 23/2019 – First tests and they are very good but could be more crunchy. Try doubling the Xtra Crunch.
- 2/16/2020 – They were cold from the refrigerator and were very good. There was a good amount of crunch.
7/7/2019 – These pickles were made using the recipe developed after our preparation of Cajun Dill Pickles. We made five quarts as there was enough brine and we had a lot of cucumbers. The recipe we developed was as follows. Oddly, we did not taste them until February 2020. When first opened at room temperature, they were very good. The next day after chilling in the refrigerator, they were even better with plenty of kick for us but likely too much for others. We will make more.
Continue readingThis preparation was inspired by the recipe at Southern Living Magazine here. What we did to make four pints was:
- Sanitized jars in boiling water. Sanitized lids in the water near-boiling.
- Pack Jars with fresh okra with stem ends trimmed off. Fill and leave 1/2 inch of headspace. While filling add:
- 1/2 green jalapeno cut in half. Place one 1/4 slice on each side of the jar,
- 2 garlic cloves, each cut in half and
- 1 level tsp. of dill seeds in the bottom of each jar and 1 in the top.
- Bring 4 cups white vinegar, 1/2 cup salt, 1/4 cup sugar, and 4 cups water to a boil over medium-high heat. Pour over okra, filling to 1/2 inch from the top. This made twice as much as needed for 4 pints.
- Place jars, covered by at least 1″ of simmering water, in the canner. Bring water to a rolling boil for 10 minutes.
- Cool and store
4/26/2020 – It was very good. Even at room temperature there was a good firmness with a bit of crunch. A slight bit of heat was there from the jalapeno but the average person would likely not notice. The dill was not noticeable but surely added to the overall taste profile.
7/4/2019 – We started on 7/1 to thaw a two pork-butt pack that weighed 20 lbs. This smoke turned out great and we enjoyed a great meal with Peggy and Frank for the 4th of July.
Continue reading7/3/2019 – With too many large cucumbers we decided a solution would be to fill two one-gallon jars with slices to make fermented dill pickles. This did not work. Based on the 1/2 gallon recipe here we prepared the following.
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