10/2/2018 – Fried about 15 12-15 count shrimp using Zatarain’s Seasoned Shrimp Fry mix in a cast iron Chicken Fryer using 3/4″ of Canola oil. Followed the directions on the box to make the batter plus added Kit’s Creole Seasoning to … Continue reading
Tag Archives: Journal
After several meals while preparing to move from Houston to the farm on September 17, 2018, the movers unloaded our boxes and furniture and the relocation was complete…and the unboxing began.
This first time ever to cook in new oven was a reverse sear of a Choice T-bone Steak. Put the cold steak seasoned with cracked black pepper into the small oven preheated to 250 convection bake with the oven’s probe … Continue reading
8/18/2018 – This was an impromptu cook as we had been packing all day getting ready for the move to the farm and our next trip next week. I made the second trip to Home Depot and stopped by Hong … Continue reading
8/15/2018 – This second effort at a Mexican flavored meatloaf included our first try at Chaurice; the Creole version of Chorizo. With 3.5 lbs of ground meat, this was a very large loaf of meat. We needed to use the frozen … Continue reading
8/12/2018 — Baby Limas with Ham inspired by the recipe at Camellia Brand. We liked the simple lima bean style that is heavy on the ham. The recipe below is kicked up a lot from the one at Camellia byway … Continue reading
Inspired by Treebeards and Mary’s Crawfish Etouffee. 1 cup butter – 2 sticks 2-2/3 cups chopped celery (1/2-inch pieces) 2 medium onions, chopped into 1/2-inch pieces 2 small bell peppers, chopped into 1/2-inch pieces 1-1/4 teaspoons salt 1/8 rounded teaspoon … Continue reading
Trimmed fat from the almost 10 lb. butt and ended up with a large loose flat and the point. Rubbed it with 5POGS. Put it into the 250-degree preheated MES with the ChefMasters pellets smoking in the Amazen tray. Corn on the … Continue reading
7/29/2018 – This was a great meal that provided equally great leftovers for many meals. It was inspired by the Shrimp Etouffee recipe in our copy of Treebeard’s cookbook on page 208. The idea is to prepare the blackened catfish … Continue reading
7/8/2018 – Inspired by Marcela Valladolid here. The loaf turned out a bit spicy for Mary but fine for Tom. Good flavor and the chunky texture of the chorizo made for a nice chewy entree. … Continue reading