redheadfae: (Default)
Yesterday I whipped up several deviled eggs whilst making my trial run of Quickie Egg Tater Salad.
It all started when I was doing a shopping trip and got tempted by spying a container of Deviled Egg Potato Salad, but was shocked by the price .. over FIVE BUCKS for a little pint container! I love that stuff, but hate the time it takes and heating up the kitchen to boil potatoes for just a small amount. Then I remembered tinned potatoes! I found (even better!) tins of sliced cooked potatoes, HyVee brand.
(Side note: HyVee brand of so many items is really good quality stuff, and nearly always has only a minimum of ingredients, no HFCS, rarely any preservatives or questionable ingredients, and is much cheaper than brand name.)
Once home again, since I'd already boiled and set the eggs aside, I whipped up the deviled egg mix, with lots extra, opened the tin, drained it and diced the slices right in the tin. A quick dump n mix, and quick as flash, I had a reasonably sized bowl of Quickie Egg Tater Salad cooling in the icebox. (I love saying "icebox" instead of "fridge")

Now, thanks to [livejournal.com profile] shrijani, I am craving salmon/fish, and really really want to try this, especially SALMON BACON. The whole thing looks delightful.


ETA: In other news.. PONYTAIL !!!
redheadfae: (Default)

It's amazing how a day/month change and a little sunlight out there can make my mood lift.  February is over, I have some bulbs to plant, some sewing to do, and just changing the calendar made my morning happier.  I also have to call in for jury duty tonight, we'll see what happens.  I probably won't be picked when they find out I worked for the District Attorney's office  :)

Last night I made this fish taco recipe with the onions that have been marinating for about four days.. oh yum! Thank you, [livejournal.com profile] chernobylred for pointing out that recipe.



Fish Tacos in processFish Tacos in process

Cod cooking in the skillet, marinated in olive oil, cumin, oregano, chili powder and fresh cilantro. This came from Hy-Vee on 6th st, the guys at the meat counter there are super. Now that I know I like this, I'll try it with mahi-mahi next time, and no flaking it up.




Sorry, no pics of the end result, as the corn tortillas I used were too floppy, so we ate it off forks. I really need to buy fresh tortillas from Checkers for my Mex foods.

I also made a flower arrangement this weekend from hydrangeas, delphiniums and a stalk of the gorgeous white lillies from the Hyv. It makes me happy to see and smell these gorgeous blooms.




 


March 1st at last!!!!   .. and how *you* doin'?

Bacon!

Oct. 23rd, 2010 09:05 am
redheadfae: (Default)
Pulled out a pkg of the bacon from our hog today, ohmygoodness, did it smell good. We had it cut 1/8" thick, so the packets look small, but they aren't all spread out like grocery store "slabs".
It's meatier than packaged as well. I only wish I'd known better as to have some of the loin made into "Canadian" bacon, but .. next time. It's all an ongoing experiment.

Within five minutes of oven time, the most wonderful smell permeated the kitchen. This fresh cured bacon smells so different than store-bought.
Killer went off and got distracted, so it was more crispy than we meant it to be, note to selves, this cooks a little bit quicker even though it's thicker.

But oh man. Crunchy bacon goodness, indeed.

Notes from online research: next time
more canadian bacon
fresh ham into steaks instead of half hams
get the fat, get the fat, get the fat ... for rendering
more to come.. notes
redheadfae: (Default)
http://steamykitchen.com/11245-creamy-cauliflower-soup-with-bacon-and-gorgonzola.html



Thank you, Megan!
This looks and sounds delicious, with a bit more of spice-of-your-choice, I'd say.
I'm going to ignore the crappy "cook in microwave" directions, because
FOR GAWDS SAKE WOMAN, THAT'S A VITA-MIX, YOU CAN HEAT IT UP RIGHT IN THE BLENDER!!!!

Ahem. Okay, so.. here's the recipe with my own editing.
Can you tell I'm excited about my Vita-Mix?


Ingredients:
1/2 head cauliflower
3 cups broth (vegetable, mushroom or chicken)
salt, to taste
2 slices bacon
2 tablespoons crumbled gorgonzola cheese

Directions:
1. Steam the cauliflower until very tender. (If you are British, just boil the hell out of it)
2. In the meantime, cook the bacon until crisp. (For microwave: blah blah screw microwave cooking). Finely mince cooked bacon. (PHOEEY, BAKE IT ON A BROILER SHEET 450 for 30 min)
3. Heat the broth in the microwave. (SKIP IF YOU HAVE A VITA-MIX and pour it in the blender)
4. Drain the cauliflower and add to blender. Pour in the broth, blend on high until smooth.
(BLEND THE VITA-MIX FOR ANOTHER COUPLE MINUTES AND YAY! HOT SOUP!!)
5. Season with salt (SPICE WOMAN SPICES!) to taste.
If the soup is too thick, you can add a bit more broth. (there is no too thick creamy soup)
5. Ladle soup into bowls, garnish with bacon and gorgonzola.
redheadfae: (Default)
As promised earlier, here is a great webpage to explain all the different cuts of pork and what's what in ribs.

We ordered a whole hog .. mmmm...I can hardly wait for that first roast!

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