About 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.
Continue reading8/13/2019 – Given all the peppers we have (see other post this date), Mary wondered if one could make a pepper sauce like she shakes on greens. The aging bottle she had said it contained tabasco peppers. So, she dumped out those yellow tobascos and packed in small serranos.
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8/13/2019 – Today we pulled up the serrano and jalapeno pepper plants in the garden to get ready for the fall garden. We picked the peppers off the bushes and ended up with about 3 gallons.
5/31/2020 – The jars have been in the back of the small pantry for months. Tried them and found them very mild, a bit soft but not too hot like the fermented ones. Adding more crisping agent would hopefully fix that and provide a really good pickled jalapeno.
Continue reading8/13/2019 – 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.