During Piper and Olivia’s Spring Break 2019 visit we roasted 10 lbs. of legs and thighs to have during the week. Olivia always wants HER chicken, i.e. rotisserie chicken from HEB. This turned out very much like the store-bought in out opinion and Olivia did not hesitate to eat it or comment that it was not the same.
Continue readingThe peanuts roasted here were from the sack Driskel Cotton Farms gave us in 2019. They were quite dry from the sack sitting on the floor in the laundry room for the past couple of months. They turned out good–not to
- Filled the 1/4-Sheet pan with one layer of peanuts in their shells
- Shook salt on the dry peanuts although it did not make any difference to the nuts inside the shell.
- Put into the preheated 350-degree oven for 30 minutes.
Next time try spraying some with PAM then sprinkle the salt. Maybe the salt would stick to your fingers while shelling
Next time try this.
Oven Roasted Peanuts Recipe
Ingredients:
1 tablespoon kosher salt
3
2
Instructions
Dissolve kosher salt in water. Place the peanuts in the water. Place a bowl on top to keep the peanuts submerged. Soak for 1 hour.
Preheat oven to 300 degrees.
Strain the peanuts. Pat dry and place in a single layer on a baking sheet. Roast at 300 degrees for 35- 45 minutes. The peanuts will be slightly underdone (a little chewy) when you remove them from the oven, but they will continue to cook once you remove them. Allow
Serve warm.
3/1/2019 – This dish turned out great and we enjoyed many fantastic leftover meals. Mary created this based on other recipes and her experience.
10/6/2024 – Again, it was a great casserole and better with the addition of portabello mushrooms.
Continue reading2/20/2019 – This turned out very good and will be a great way to use cabbage. Continue reading
2/24/2019 – Mary made this for the first time and used our first harvest of broccoli from her garden in the yard. It was excellent and will surely be a favorite. The basic concept came from here. Continue reading
2/22/2019 – After experimenting with this recipe plus jalapenos and a “Codito” this prep is our usual ratios of caraway and yellow mustard but with the higher 1.8% salt. It turned out good as usual.
| Grams | |
|---|---|
| w/10% Carrot | |
| Cabbage+Carrot | 1365 (includes 136.5 gm carrot) |
| 0.2% caraway seed | 3 |
| 0,5% mustard | 7.5 |
| 1.8% Salt | 27 |
Updated: 4/28/2021 – Made it again this morning without the green onions. If I had remembered them then they would have added.
Ingredients
- 4 large eggs
- Kit’s Creole Seasoning
- Kosher salt and freshly ground black pepper
- 3 strips of regular sliced bacon cut into less than 1″ pieces
- 1 C green onion tops chopped
- 3 cups spinach fresh from the garden chopped into wide ribbons or left as small leaves
- 4 tablespoons grated Parmesan or Ricotta cheese
Preparation
- Spray the Calphalon large skillet with Pam and fry chopped bacon. After the bacon has browned, but the fat not yet fully rendered, add the chopped green onion tops. Saute for a minute or so until the onion is beginning to wilt slightly.
- Spread the chopped spinach over the skillet, add about 4-5 shakes of the creole seasoning, and cover with the Calphalon glass lid.* Let simmer until the spinach has wilted well but not to the point of being limp.
- Make four wells in the spinach and add an egg to each. Cover and let cook until the egg whites are beginning to become white.
- Sprinkle on the cheese.
- Cover and let simmer until the whites are firm and the yolks are still liquid.
* The Tomato Alternative
- Make two wells in the spinach and add two 1/4″ thick slices of tomato. Flip them once they are beginning to soften
- When the flipped slices are softened make a well in each and wells in the spinach between them.
- add the eggs to the four wells. Cover and let cook slowly until the whites begin to set
- sprinkle on the parmesan cheese. Re-cover and let simmer until the whites are fully set.
2/5/2019 – This recipe was inspired by like Tim Acosta’s–Rouses’ Marketing Manager–recipe on page 29 of Rouse’s Magazine’s holiday issue for November/December 2018.
Ingredients:
Bacon grease
~1 lb. Rouses Green Onion Sausage
~1 lb. lean ground beef
3 shakes of 6POGS [next time try 6 shakes or 1T]
3 medium yellow onions chopped
1 medium bell pepper
4 cloves of garlic
1-T of Whol’s Creole Seasoning [he called for Tony Chacheres]
2 cans of Rotel diced tomatoes and green chilis
2-t Worcestershire Sauce [he called for 2-t of Kitchen Bouquet]
1 pinch of red pepper flakes
1-T of Crystal Hot Sauce [he called for 1T Cajun Power Garlic Sauce and 1T Delatto Hot Pepper Garlic Sauce]
1 large dense cabbage
1 cup uncooked rice
1 cup chicken broth plus more to make the rice correct
Procedure:
- Brown the meats in the bacon grease and 6POGS. Remove leaving the drippings.
- Saute the veggies, other than the cabbage, in the skillet with the drippings
- Return the meat
- Add the Rotel and other seasonings and let combine
- Add the cabbage, broth, and rice.
- Put covered into the oven at 350 to cook for one hour.
Inspired by this page that said, “Cortido is similar to sauerkraut in that it is a lacto-fermented cabbage but it is spiced up with flavors from Latin America.” We did not like the flavors and would not make it like this again. But, we did change the recipe by kicking up the heat but it still was bland and off-taste.
Continue readingThis is the hot, melted muffuletta like served at Napoleon House in the French Quarter inspired by George Graham here.
2 (10-inch) loaves round Italian bread with sesame seeds
4 cups jalapeno olive salad from Rouses
½ pound Genoa salami, thinly sliced
½ pound ham, thinly sliced
½ pound mortadella with pistachios, thinly sliced
½ pound provolone, thinly sliced
1 cup extra virgin olive oil
Keys to the Perfect Muffuletta Sandwich
THE RIGHT BREAD – The bread is all-important to the integrity of this sandwich and should be a large, thick-crust, round loaf of Italian bread, preferably with sesame seeds. Find a good Italian bakery and you should be able to duplicate the muff bread that is common throughout Louisiana.
QUALITY OLIVE SALAD MIX – Good quality olive salad is crucial. If you live in Louisiana or have access to a good Italian grocer, you can find a jarred product called Muffuletta Olive Salad Mix – my favorite is Boscoli and you can order it online at Cajungrocer.com. Or you can make your own (see recipe) and allow it to marinate for a week or more.
MAKE AHEAD – Make these sandwiches at least two hours before you want to serve them since the longer they soak, the better. Slice the bread in half horizontally exposing the inside of both halves. Pour olive oil on the bottom bread half to soak generously. Add a thick layer of olive salad over the bottom bread half. Lay out the sliced salami evenly distributing the meat over the bottom bread, and then add a layer of half the provolone. Then, a layer of mortadella. Then, a layer of ham. Then, another layer of provolone. Add more of the olive salad on the top bread half and close it up.
COMPRESS THE SANDWICH – Compressing the sandwich to distribute the flavors will make a world of difference. Wrap the sandwich tightly in aluminum foil and weigh it down with the heaviest pot you have. To make it heavier add some canned goods inside the pot. Leave it and let it sit for two hours or longer.
HEAT THE SANDWICH – Turn up the heat. Set the burners of an outdoor gas grill to low. (Alternatively, you can use a 350-degree oven.) This is a major point of differentiation from the traditional muff. Here, you are going to melt the cheese, crisp the bread and add the smoky flavor from the grill. Place the foil-wrapped sandwiches on the hot grates, close the hood and leave for 15 minutes. Unwrap the top of the foil exposing the sandwich and heat for another 5 minutes with the hood closed. Keep warm until your guests are ready and then slice each muffuletta into quarters for serving. A Barq’s root beer (in the bottle, of course) or an ice-cold beer is the beverage of choice for the perfect muffuletta.