Out of the oven. We ate it with sliced avocados and some homemade mustard and SF ketchup. Also had some home-fermented jalapeno salsa but didn't get the picture after that addition!
What did I cook this weekend.....
- Thread starter Melana
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Cheese pie with garlic chips and herbs.
Goan Vindaloo in progress.
I want to thank you for the link to the Great Alaska Seafood company - I just placed my third order with them! First the salmon steaks, which are great; then some true Alaskan cod, which KOTC and I were both rather surprised to find we liked just as well as the salmon; and today I ordered some sockeye salmon filets. Can't wait to try those too! They are amazingly FAST with their shipping - order Monday, it's here Tuesday! Perfectly packed. Can't say enough good about them!
FrostyBeach
Well-Known Member
You're welcome. It's awesome fresh stuff. If you like scallops get some of their dry scallops. They are amazing too.
Well, I thought I had cherries in the pantry, we’ll have to get our dose of food coloring from jelly beans I guess.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
TwistedGray
El Jefe Brewing Company
Made a cake for the first time, and after watching every baking competition under the sun, I've always been intrigued by olive oil cakes. I've had a slice of one...once, at our favorite restaurant many months ago.
So, I made a cara cara orange olive oil cake. I made some blueberry coulis as well for my second slice. I, I mean we, ate half the cake today.
Very simple to make, and they are really quite good. Crunch on the bottom and sides, light and fluffy interior.
So, I made a cara cara orange olive oil cake. I made some blueberry coulis as well for my second slice. I, I mean we, ate half the cake today.
Very simple to make, and they are really quite good. Crunch on the bottom and sides, light and fluffy interior.
applescrap
Be the ball!
New toy, tried making bread in it. Am really enjoying it over old basket air fryer. Excited it has a reheat setting.
Mine is similar, think the brand is Oster - a little more rectangular but same type basket. I use that thing for EVERYTHING that fits in it! It's a great reheater too - stuff like meatloaf, chicken, whatever, comes out great in just about 5 minutes.
Today's fun - this stuff went into the Traeger about 3.5 hours ago. Two hams that were part of the pastured pork we bought, half a pig - these were in a curing brine for a week. One bone-in pork loin roast, brined for about 8 hours. Smoking over cherrywood pellets.
I have the Meater wireless/cordless probe in the pork loin roast and the temp probe connected to the Traeger in the front ham. All being monitored with my iPhone and iPad. Man I love technology!
Happy Easter, everyone!
Today's fun - this stuff went into the Traeger about 3.5 hours ago. Two hams that were part of the pastured pork we bought, half a pig - these were in a curing brine for a week. One bone-in pork loin roast, brined for about 8 hours. Smoking over cherrywood pellets.
I have the Meater wireless/cordless probe in the pork loin roast and the temp probe connected to the Traeger in the front ham. All being monitored with my iPhone and iPad. Man I love technology!
Happy Easter, everyone!
I think I've said this before but we have those same plates.
My wife wanted a lemon meringue pie. I had never made one before.
Risotto
The Easter menu was salad to start, spiral sliced ham and fresh ham, asparagus with hollandaise, green peas and pearl onions, garlic dill roasted potatoes, canned apple pie filling, (don’t judge I made the hollandaise) baked sweet potatoes and popovers that were finishing in the hot oven when this was snapped.
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One of the best pizzas I've made...
Dried fig, feta, bacon, arugula, and a drizzle of habanero infused honey. Paired with a habanero infused orange blossom mead.
Dried fig, feta, bacon, arugula, and a drizzle of habanero infused honey. Paired with a habanero infused orange blossom mead.
AND I have those placemats with the blue/pink too! It makes me look twice every time you post something on your plates and those mats!
finished pictures of yesterday's smoker goodness. Eight beautiful chops, a big bag of sandwich sliced ham, a big bag of "dinner" sliced ham (thicker full cuts), and a bag with bones/fat/rind. Might make some ham stock and can it today or tomorrow.
My 13yo wanted to cook Saturday and made a Cheezy Chicken Broccoli dish. It was delicious! Mid-meal, she wonders aloud "Why is this so flavorful? I only seasoned it with salt and pepper!" I gave it a minute of thought and realized the 'secret ingredient' was the chicken broth I had made/canned from smoked chicken carcasses!
That broth has kind of a funny story to go with it. A few months back my wife came home from shopping with a big can of Steel Reserve, thinking that she had found a beer that I hadn't tried yet. And it was cheap too! Lol! FWIW, Steel Reserve makes some excellent broth!
That broth has kind of a funny story to go with it. A few months back my wife came home from shopping with a big can of Steel Reserve, thinking that she had found a beer that I hadn't tried yet. And it was cheap too! Lol! FWIW, Steel Reserve makes some excellent broth!
That is so funny, what are the odds... Well, great minds drink alike.
applescrap
Be the ball!
Happy Easter. Apocalyptic Easter my wife was calling it. Was great. We got these pre stuffed eggs and the kids went nuts finding and playing with the little toys in them. Dinner was ham smoked with a neelys rub I made with the kids and bad frozen veggies and mashed potatoes. Also some homemade bread. But the crown jewel, my first homemade mustard. Man that mustard is so good. Easy to make, mustard will be a staple on our table.
We make mustard 2 quarts at a time! It just gets better as it sits. And yes it's delicious. We soak yellow mustard seeds in vinegar for a couple days, then into the Vitamix with any flavored vinegar - pickle juice, pepperoncini juice, etc. - and process with a beer and enough water to get the proper consistency. Also turmeric, onion and garlic powders, salt, I forget what else. It's awesome stuff and looks just like French's yellow mustard but tastes 10 times better. Glad you're making it now too @applescrap!
That ham is beautiful.
That ham is beautiful.
Well that sounds really good. Since we have a new blender on its way via Amazon, I may have to look into doing something like that.
It's really easy, @BongoYodeler - I can post the actual recipe if you want to give it a try!
TwistedGray
El Jefe Brewing Company
Leftovers
Potatoes from the garden
Potatoes from the garden
TwistedGray
El Jefe Brewing Company
Easter ham and cheese 'dillas
Sure!!
Yes, please do!
OK here you go - our "secret recipe" -
House of C Yellow Mustard
Soak:
1 cup dry yellow mustard seeds
1.5 cups apple cider vinegar
2/3 cup flavored vinegar - from a jar of vinegar pickled veggies - we've used bread & butter pickle juice, pepperoncini juice, dill pickle juice, hot giardiniera - whatever you like. We save our jars of pickle juice once the veggies are gone from it for just this purpose. If you don't have any flavored vinegars just use more apple cider vinegar.
Put seeds and vinegars into a quart jar, stir once a day and let sit on the counter at least 2 days - we usually do 4 or 5.
Processing:
Your jar of soaked seeds/vinegars
1 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. onion powder
2 tsp. turmeric powder
1 cup flavored vinegar (see above) (apple cider vinegar is fine too if you don't have flavored vinegars)
12 to 20 ounces liquid - beer is really good, water is fine if you don't have anything else, we tried white wine one time and it made Dijon mustard!
Pour seeds and soaking liquid into a strong blender - we use a Vitamix. Add seasonings and flavored vinegar and 12 ounces of liquid. Start at lowest setting of blender and gradually increase speed as mixture begins to blend. When mixture starts to thicken, add more beer or water til you get the proper texture. We always make it JUST a bit thinner than French's yellow mustard consistency as it will thicken up a bit as it sits. It should basically be a nice yellow consistent product - no seeds visible.
Makes 1.5 to 2 quarts yellow mustard.
The flavor is pretty sharp the first week but mellows as it sits. We never refrigerate it. We fill up a squeeze bottle with the mustard for daily use.
This is the base we use each time. We've tried it using hard cider - good! We've tried it using ALL water - good! We've used everything from light lagers to dark brown ales - all good! Have fun experimenting.
House of C Yellow Mustard
Soak:
1 cup dry yellow mustard seeds
1.5 cups apple cider vinegar
2/3 cup flavored vinegar - from a jar of vinegar pickled veggies - we've used bread & butter pickle juice, pepperoncini juice, dill pickle juice, hot giardiniera - whatever you like. We save our jars of pickle juice once the veggies are gone from it for just this purpose. If you don't have any flavored vinegars just use more apple cider vinegar.
Put seeds and vinegars into a quart jar, stir once a day and let sit on the counter at least 2 days - we usually do 4 or 5.
Processing:
Your jar of soaked seeds/vinegars
1 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. onion powder
2 tsp. turmeric powder
1 cup flavored vinegar (see above) (apple cider vinegar is fine too if you don't have flavored vinegars)
12 to 20 ounces liquid - beer is really good, water is fine if you don't have anything else, we tried white wine one time and it made Dijon mustard!
Pour seeds and soaking liquid into a strong blender - we use a Vitamix. Add seasonings and flavored vinegar and 12 ounces of liquid. Start at lowest setting of blender and gradually increase speed as mixture begins to blend. When mixture starts to thicken, add more beer or water til you get the proper texture. We always make it JUST a bit thinner than French's yellow mustard consistency as it will thicken up a bit as it sits. It should basically be a nice yellow consistent product - no seeds visible.
Makes 1.5 to 2 quarts yellow mustard.
The flavor is pretty sharp the first week but mellows as it sits. We never refrigerate it. We fill up a squeeze bottle with the mustard for daily use.
This is the base we use each time. We've tried it using hard cider - good! We've tried it using ALL water - good! We've used everything from light lagers to dark brown ales - all good! Have fun experimenting.
Thank you!! Can't wait to try it...OK here you go - our "secret recipe" -
House of C Yellow Mustard
Soak:
1 cup dry yellow mustard seeds
1.5 cups apple cider vinegar
2/3 cup flavored vinegar - from a jar of vinegar pickled veggies - we've used bread & butter pickle juice, pepperoncini juice, dill pickle juice, hot giardiniera - whatever you like. We save our jars of pickle juice once the veggies are gone from it for just this purpose. If you don't have any flavored vinegars just use more apple cider vinegar.
Put seeds and vinegars into a quart jar, stir once a day and let sit on the counter at least 2 days - we usually do 4 or 5.
Processing:
Your jar of soaked seeds/vinegars
1 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. onion powder
2 tsp. turmeric powder
1 cup flavored vinegar (see above) (apple cider vinegar is fine too if you don't have flavored vinegars)
12 to 20 ounces liquid - beer is really good, water is fine if you don't have anything else, we tried white wine one time and it made Dijon mustard!
Pour seeds and soaking liquid into a strong blender - we use a Vitamix. Add seasonings and flavored vinegar and 12 ounces of liquid. Start at lowest setting of blender and gradually increase speed as mixture begins to blend. When mixture starts to thicken, add more beer or water til you get the proper texture. We always make it JUST a bit thinner than French's yellow mustard consistency as it will thicken up a bit as it sits. It should basically be a nice yellow consistent product - no seeds visible.
Makes 1.5 to 2 quarts yellow mustard.
The flavor is pretty sharp the first week but mellows as it sits. We never refrigerate it. We fill up a squeeze bottle with the mustard for daily use.
This is the base we use each time. We've tried it using hard cider - good! We've tried it using ALL water - good! We've used everything from light lagers to dark brown ales - all good! Have fun experimenting.
TwistedGray
El Jefe Brewing Company
Not pictured - charred asparagus
70°s today (and tomorrow)
70°s today (and tomorrow)
