9/22/2019 – This pesto was inspired by the recipe here. I made it late this afternoon with fresh basil from the garden–using only smooth young leaves–and our pecans from last year that had been vacuum packed and frozen. We ate it on Audry’s butter crackers and Mary loved it.
Continue reading9/5/2019 – This recipe was inspired by the one here. But, this is a lot different and surely much better. The chops and the sauce were very good and could become a favorite family dish.
Continue reading9/2/2019 – Following the advice found at canning forums, as extracted here, I prepared two pints of fresh okra per the following. One of the jars did not seal so it was put into the refrigerator. On 10/28/2019 we opened the second jar whose lid was still indented–it had maintained its vacuum. The okra was crispy and the garlic was crunchy. This is definitely one to try again.
Continue reading9/1/2019 – We made two different ferments with Sweet Banana peppers and Hot Hungarian Wax peppers from our garden. They should have been based on our first pepper ferment, done in a hurry while pickling peppers but we did not record what we did. So, we do not know the salt percent of the brine. As past ferments with jalapenos were not crunchy until the brine was 6%, we made both these with a 6% brine.
Continue readingIngredients
- 1.5 pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 Medium yellow onions, diced small
- 3 garlic cloves, smashed and peeled
- 1/2 cup cider vinegar
- 1/2 cup packed brown sugar
- 1/4 cup cane syrup
- 3/4 cup brewed coffee
Directions
- In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned about 20 minutes.
- With a slotted spoon, transfer bacon to paper towels to drain.
- Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent about 6 minutes.
- Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes.
- Add bacon and stir to combine.
- Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours.
- Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
8/20/2019 – This recipe was inspired by the one here. It made 5 pints. on 9/1/2019 we opened one and found the peppers were: a little too soft; strong vinegar tone; spice level could be ok. This remains posted for purposes of lessons learned with suggestions in italics..
Continue readingAbout 8/20/2019 – In late September, we opened a pint jar of fermented banana peppers with seasonings, onion, and a few red pepper slices. It was really good. Came back here to find the entry and could not. So, below is what we think is in it and this post is dated when we think it was made. On 1/1/2020 finished a quart that has been in the refrigerator a while. The peppers and onions were crunchy. This was a great ferment.
Continue reading“Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage. ” Rated as 4.59 out of 5 Stars from here. Rave reviews including use with jalapenos.
Continue readingHer recipe used in beating Bobby Flay in a Throw Down as posted here.
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