10/15/2017 – This was the first time to make hot-water cornbread fried as a pattie–sorta like a hush puppy. What we did was inspired by the recipe at http://inthekitchenwithpaige.blogspot.com. Here is what we did that made a great, crunchy cornbread… … Continue reading
10/15/2017, 2 pm – Made with firm shiny jalapenos and carrots bought yesterday. Cut the penos into 1/4″ discs and the carrots as thin as could be done quickly with a chef’s knife. Made a 6% salt brine with well … Continue reading
10/15/2017 – Cut and deboned half of a pork butt bought yesterday for $1.29/lb. Smoked the larger part of it today and shook on cure per the cure calculator that provided the values below. This was our first dry-cure of … Continue reading
10/15/2017 – Dry brined the tip roast with kosher salt the night before. This morning cleaned up the butt and took off about 3 lbs to cure for tasso. Rubbed the beef with Jeff’s Texas Rubb and the piece of … Continue reading
10/14/2017 – Mary made fried onion rings that were as good as the best we have had at restaurants. She was inspired by the recipe at http://www.laurainthekitchen.com/recipes/onion-rings/ Ingredients 1 large onion, cut into rings and each piece separated. In addition to … Continue reading
12/8/2017 – Made following Kit Whol’s directions in her Creole Classics cookbook. Set the oven at 400 degrees and stirred the roux every 15 minutes. We had already cooked it on the stove to a light brown but got tired … Continue reading
Author: Becca at Amuse Your Bouche Ingredients: 2 bananas 100 g rolled oats (~ 1 cup) 250 ml milk (~ 1 cup) 1 tbsp peanut butter 1/4 tsp ground cinnamon Instructions – Thoroughly mash the bananas. Add the remaining ingredients, and mix … Continue reading
10/8/2017 – Sunday after Hurricane Nate went into Biloxi. We are still in Houston. This cook turned out good and had a few new tricks such as using Stubbs and creole seasoning with ACV.
From http://www.chewoutloud.com/2015/11/02/sweet-potato-cornbread/ INGREDIENTS 1 large sweet potato (yielding 1.5 cups mashed; roasting instructions below) 1 cup whole grain cornmeal ½ cup dry creamy wheat (i.e., Cream of Wheat) 1 cup all purpose flour ½ cup granulated sugar 1 TB baking powder … Continue reading
10/1/2017 – Using sand pears picked from the tree in the garden at the farm, Mary made preserves inspired by the blog post and advice here at the BlindPigAndTheAcorn web site. See the post about picking them here at SundownFarms.com. The … Continue reading