9/2/2017 – Inspired by the recipe here but tweaked it to the process below. It turned out fine and worth doing again. Note the original process included advice on how to do a cheap steak. Reverse-Seared Rib Eye or T-Bone. … Continue reading
Tag Archives: Journal
WHITE BEANS AND TASSO – This recipe turned our good. Originally published May 16, 1985 by Merle Ellis in the Chicago Tribune and that inspired the recipe below. … Continue reading
8/13/2017 – This ferment was inspired by Andrew’s Private Reserve Kimchi recipe on page 144 of our copy of Fermented Vegetables by Shockey. It turned out great.
8/13/2017 – First wet brining of chicken thighs using Chef JJ’s Family Favorite Brine. Mary fried it in Smaltz made yesterday with only CBP after rinsing and with CBP and granulated garlic in floor/corn starch dredge. Not sure the brining … Continue reading
8/12/2017 – Made the fish taco sauce below and had with fried catfish tacos with corn tortillas and all the stuff that made it a GREAT meal. The sauce pulled it together. Made about 3 hours ahead for the flavors … Continue reading
8/5/2017, 4PM – Our first fermented Giardiniera. We loosely followed the recipe on page 155 titled Edgy Veggies in our copy of Fermented Vegetables by the Shockeys. It turned out great. Afterwards, computed salt level in the brine to be 3.4%. … Continue reading
Author: The Mediterranean Dish Prep Time: 15 mins Cook Time: 65 mins Total Time: 1 hour 20 minutes Yield: 4 ingredients 4 lb whole chicken Salt 1 1/2 tsp allspice 1 1/2 tsp garlic powder 1/2 tsp sweet paprika 1/2 tsp black pepper 1/4 tsp … Continue reading
7/23/2017 – The recipe below is from the downloaded copy of The Ferment Cookbook by Nourished Essentials. Our mods are after the dash or strike-out in the list of ingredients. Yummy Kimchi 4 cups shredded cabbage (Napa, Chinese, or regular green cabbage) 1/2 … Continue reading
7/23/2017 – Followed the recipe below that was inspired by the DL’ed copy of The Ferment Cookbook by Nourished Essentials. Our changes are in after the dash in the ingredient list. Carrot Sticks With Southern Twist 1 to 1-1/2 pounds … Continue reading
7/8/2017 – At the farm – Bought 3 lbs, of 20-30 count, head-on, frozen, Royal Reds at Bayou Produce and Seafood for $6.50/lb. Owner said they were authentic from 1000 feet deep in a trench in Florida. We told him … Continue reading