What did I cook this weekend.....

[banesong]

For you bread & butter pickle eaters - do NOT throw out the juice when the pickles are gone! Instead, open a jar of nacho jalapenos, drain out the juice (don't throw THAT away either, more on that in a minute) and fill the jar with the bread & butter juice. Let sit in the fridge for at least a week before eating. Bread & butter jalapenos are SO GOOD!

Now - the juice you drained off the jalapenos makes dandy hot pickled onions - just cut an onion into nice pieces, kind of wedge shaped is our preference, and put those into the jalapeno juice, let sit in fridge til the onion has absorbed the pickling liquid. YUM.

Okay... A trip to the mercado is in order.

Love the oregano in San Diego style jalapeños and carrots; now need to add red onions to the cheap canned version.

B&b and dill/kosher jalapeños upcoming.

How do you think fresh jalapeños would do?

(Caveat: the tilda was automatically added by my cellphone. Not nearly that pretentious)

 

[Temptd2]

I've used fresh jalapenos, cut into rings - but didn't find them significantly better than using the already-cut nacho-style jalapeno rings you can buy in jars or cans. Also, if using the fresh ones, best to bring the liquid to a boil and then pour it on the fresh peppers. Seems to break them down a bit faster so they absorb the yummy juice.

Sometimes I can buy the rajas-style peppers in cans - instead of rings, they're cut into strips, like quartered or so peppers.

Those B & B jalapenos are REALLY good atop some chili - even Dennison's canned hot & spicy chili benefits from a few of those on top.

I'm too lazy to look up what keystrokes make the tilde!

 

[banesong]

I've used fresh jalapenos, cut into rings - but didn't find them significantly better than using the already-cut nacho-style jalapeno rings you can buy in jars or cans. Also, if using the fresh ones, best to bring the liquid to a boil and then pour it on the fresh peppers. Seems to break them down a bit faster so they absorb the yummy juice.

Sometimes I can buy the rajas-style peppers in cans - instead of rings, they're cut into strips, like quartered or so peppers.

Those B & B jalapenos are REALLY good atop some chili - even Dennison's canned hot & spicy chili benefits from a few of those on top.

I'm too lazy to look up what keystrokes make the tilde!

I ask due to the proliferation of jalapeños in the garden. And the opportunity to buy 50# of then for super cheap.

Thanks to Android, my laziness translates to elegance!

 

[mattmmille]

I use leftover dill pickle juice to pickle hard boiled eggs. I did it with pickled beets juice one time and the whites turned a beautiful purple! Anyway, if I have eggs that reach their expiration date, I boil 'em and toss 'em in the jar. They last pretty much indefinitely. The whites get a little denser, but the yolk stays just like it's fresh. Any time I make tuna salad or chicken salad...boom! Ready to go! Sometimes, they even satisfy a weird craving and go well with beer!

 

[Temptd2]

I use leftover dill pickle juice to pickle hard boiled eggs. I did it with pickled beets juice one time and the whites turned a beautiful purple! Anyway, if I have eggs that reach their expiration date, I boil 'em and toss 'em in the jar. They last pretty much indefinitely. The whites get a little denser, but the yolk stays just like it's fresh. Any time I make tuna salad or chicken salad...boom! Ready to go! Sometimes, they even satisfy a weird craving and go well with beer!

Those would be GREAT in that jalapeno brine! Gotta try it.

Oh heck yeah, Banesong, if you have oodles of fresh ones that's the way to go. Just heat up the juice first. I think I posted way upthread someplace my bread & butter brine - if not I can repost if you want, I always 4x it when I make it because we like LOTS of bread & butter pickles.

 

[DrunkleJon]

I use leftover dill pickle juice to pickle hard boiled eggs. I did it with pickled beets juice one time and the whites turned a beautiful purple! Anyway, if I have eggs that reach their expiration date, I boil 'em and toss 'em in the jar. They last pretty much indefinitely. The whites get a little denser, but the yolk stays just like it's fresh. Any time I make tuna salad or chicken salad...boom! Ready to go! Sometimes, they even satisfy a weird craving and go well with beer!

You shell them first right? I can only imagine the fun you would have trying to peel a pickled egg.

 

[banesong]

Those would be GREAT in that jalapeno brine! Gotta try it.

Oh heck yeah, Banesong, if you have oodles of fresh ones that's the way to go. Just heat up the juice first. I think I posted way upthread someplace my bread & butter brine - if not I can repost if you want, I always 4x it when I make it because we like LOTS of bread & butter pickles.

I now have something to do with my garden's extra bounty of jalapenos (no tilda, on the laptop now).

If you have extra Asian peppers, you can always salt them. A salted hot pepper omelette is actually pretty darn good.

 

[Melana]

Elk and chicken fajitas with a homemade mojo marinade.

OMG this looks amazing. I would probably leave my husband for one night with those beautiful fajitas. Well, not really but you get the idea.

 

[mattmmille]

You shell them first right? I can only imagine the fun you would have trying to peel a pickled egg.

LOL...yes, boiled AND peeled!

 

[CreamyGoodness]

LOL...yes, boiled AND peeled!

Not as obvious an answer as you might think... Chinese Tea Eggs are boiled and cracked and then brined in black tea, spices, and soy sauce for quite a while. When peeled, they have a spiderwebby look to them.

Actually, Pinky, are you thinking what I'm thinking?

 

[DrunkleJon]

Not as obvious an answer as you might think... Chinese Tea Eggs are boiled and cracked and then brined in black tea, spices, and soy sauce for quite a while. When peeled, they have a spiderwebby look to them.

Actually, Pinky, are you thinking what I'm thinking?

Uh, I think so, Brain, but this time, you wear the tutu.

Would it involve this style egg and pickled beets by dre?

 

[CreamyGoodness]

Uh, I think so, Brain, but this time, you wear the tutu.

Would it invilve this style egg and pickled beets by dre?

Yes on all counts. Adding the jalepenos to the beet brine by dre might be a good idea as well...

 

[CreamyGoodness]

Also I admire your restraint... the "I think so Brain but..." comebacks I have thought up over the years can all get one a call from HR.

 

[Homercidal]

We did chinese tea eggs for Easter this year. Fun stuff.

 

[Temptd2]

I now have something to do with my garden's extra bounty of jalapenos (no tilda, on the laptop now).

If you have extra Asian peppers, you can always salt them. A salted hot pepper omelette is actually pretty darn good.

Wish we could grow peppers successfully here - we just don't get enough heat to make them grow well, have tried it several times now with lackluster results. Oh well, we can grow lots of zucchini, yella squash, and lettuce anyway!

 

[DrunkleJon]

This needs to be here as well. 8th annual pig roast is on. Pig is now over the coals.

View attachment 1437218812339.jpg

 

[paulthenurse]

Nice. Do you cover it with a piece of metal to keep the heat and smoke in? Wood or charcoal? Direct or indirect? For today or tomorrow? How big is the hawg? Wet or dry rub? (I love doing pig roasts.)

 

[DrunkleJon]

125 pounds. As is just flip it every half hour or so. Went on a little late today at 6:45. Usually get started an hour earlier but we overslept.

Dry rubbed it charcoal with occasional wood additions if we have it on hand. Coals are around the edges of the cinder block 'pit' so more indirect.

 

[paulthenurse]

All prepped up for Aquapallooza today. Corny full of pale ale, picnic basket and sangria.
View attachment ImageUploadedByHome Brew1437224949.566975.jpg

 

[gratus fermentatio]

This needs to be here as well. 8th annual pig roast is on. Pig is now over the coals.

That looks awesome! Makes the ribeyes I've got waiting for me look pretty lame by comparison; I'll grill 'em & eat 'em just the same though. Hope your feast is fun, tasty & memorable. I'll be drinking some of the rest of the Adroit Theory you sent whilst grilling this morning, only 15 more mins to go!
Have a great weekend! Regards, GF.

 

[Temptd2]

This needs to be here as well. 8th annual pig roast is on. Pig is now over the coals.

Wow, I think my invitation got lost in the mail?? What time should I arrive?

That looks AWESOME. I'm jealous!

 

[unionrdr]

We're heading to our 40th class reunion at 7, so I'm hoping there's enough light for the powershot to shoot video. I'll see what's for eats then. Taking a mixed 12'r of my beers for afterwards, since I can't bring it in. Hope those two drink tickets net me some craft beers?!...

 

[DrunkleJon]

Wow, I think my invitation got lost in the mail?? What time should I arrive?

That looks AWESOME. I'm jealous!

Starts around 2 or 3. Stop on by.

 

[glock26USMC]

Tonigjt is ribs, and corn on the cob...both on the grill

 

[Temptd2]

Starts around 2 or 3. Stop on by.

Man, if I lived within 5 hours - I'd be there - don't think I can make it from central coastal CA though! But have a GREAT time.

 

[DrunkleJon]

Shall I send a pic of the progress to make you extra hungry?

View attachment 1437247845684.jpg

 

[Temptd2]

Shall I send a pic of the progress to make you extra hungry?

DROOOOOOOOOLING and yes please, as often as possible!

 

[BrewerBear]

I use leftover dill pickle juice to pickle hard boiled eggs. I did it with pickled beets juice one time and the whites turned a beautiful purple! Anyway, if I have eggs that reach their expiration date, I boil 'em and toss 'em in the jar. They last pretty much indefinitely. The whites get a little denser, but the yolk stays just like it's fresh. Any time I make tuna salad or chicken salad...boom! Ready to go! Sometimes, they even satisfy a weird craving and go well with beer!

I've done many a dozen that way.

 

[podz]

That looks awesome! Makes the ribeyes I've got waiting for me look pretty lame by comparison; I'll grill 'em & eat 'em just the same though. Hope your feast is fun, tasty & memorable. I'll be drinking some of the rest of the Adroit Theory you sent whilst grilling this morning, only 15 more mins to go!
Have a great weekend! Regards, GF.

Whilst eating a big freaking tomahawk ribeye this evening, I'll try to remember to dream of some pig ;-)

 

[banesong]

SWMBO brined the chickens and a pork loin for the smoker this afternoon. Getting ready for dinner tonight - green papaya salad, smoked chicken and the like.