Archive for the 'beer' Category

30
Aug
22

CARD NIGHT : CANASTA

IT MIGHT SEEM STRANGE TO START THIS POST WITH A CAKE RECIPE BUT IT’S JUST A PREPARATION FOR THE CARD NIGHT WHERE CARDS, MERRIMENT, DISCUSSION AND FOOD ARE THERE. THE RECIPE, PISTACHIO CARDAMOM BUNDT. (MARTHA STEWART CAKE PERFECTION)

PREPARATION

BUTTER AND SUGAR MIX

MIXING BATTER

INTO THE PAN,

COOLING, OUT OF THE OVEN

BEVERAGES TO BRING. DRIZLY DELIVERY

WE’VE ARRIVED AT THE DESTINATION FOR CANASTA, DOOR TO DOOR BY UBER, CHEERS!

BEFORE THE CARDS ARE DEALT

OUR VERY GOOD FRIENDS MADE THIN CRUST PIZZA FROM THE GRILLE, ADDED THE PICKLED JALAPENOS MY WIFE MADE FOR AROMATIC HEAT EVEN THOUGH WE ARE IN A HEAT WAVE SUMMERTIME CLIMATE SHELTERING IN AIR CONDITIONED SPACES

THE CARDS ARE DEALT ………………… IT’S GUYS VS GALS TEAMS (MARKERS ARE TO SIGNIFY WHO PICKED UP FROM THE DISCARD PILE FIRST TIME WITH A NATURAL PAIR) HOUSE RULES : GAME TO 5000, NO MELDING OF BLACK 3’S

INTERMISSION… CAKE TIME, NOT BAD, GOOD TO TRY DIFFERENT RECIPES. IT’S BASICALLY A POUND TYPE CAKE RECIPE WITH A PISTACHIO GLAZE. THAT’S IT FOLKS

13
Dec
20

random/mash-up/2O2O

Expected to blog more during the pandemic, not true, those of us who value a simple limited social contact lifestyle have endured the pandemic with ease. Technology has permitted us to have goods and services delivered, with the need to venture out of our dwellings not necessary. Those who have found the working from a home sanctuary may choose to continue to use the services they adopted during these times such as on line shopping , education and increased social media contacts.

Just some random pictures. (some may be pictures previously posted)

shall we view food first? This turned into a 2O2O recap, I haven’t taken many pictures or posted as often as before.

take out or take away delivered
very nice presentation
coffee anyone ? most likely will be selling some of these
rice veggie wraps, rice paper
yes , salad can be a meal
puffy !
meatball broccoli wraps
combining for ……..

chili bean chicken with corn chips and a goblet of dark beer

noodle time !
SOUP FOR YOU 1
EGGPLANT CASSEROLE ASSEMBLY
KINDA SUMS UP THE CURRENT SITUATION !!!!! (FROM AN AD FOR ACTIVISION VIDEO GAME “SPIDER FIGHTER”
MY FAVORITE , TOAST TIME
BREAD MAKING CONTINUES !
RICE PAPER, SEAWEED ROLL UPS
YEAH, I’LL HAVE A CUP
NOW THAT I’VE SEEN THIS I’LL HAVE TO LOOK UP THE RECIPE
YOU CAN’T MAKE EVERYTHING !
EGGPLANT SANDWICH
PIE IS KING !
PEACE BROTHERS AND SISTERS !
PROOFING
IF YOUR SALIVATING NOW YOU MAY BE A BREAD LOVER
HOME COFFEE ROASTING ALSO A PRE COVID SKILL UTILIZED TO GET A HIGH QUALITY CUP OF JAVA
NOODLES AGAIN
BACON WRAPPED STUFFED CHICKEN BREAST
CHICKEN THIGH AND RICE DISH
INSTACART

SOURDOUGH

2020 ISN’T ALL that BAD !
SHRIMP AND RICE DISH
A BIT OF MUSIC
GRILLED vertical CHICKEN
GREEN BEANS ARE IN !
FRESH ROAST
PIZZA TIME !
TAKE OUT AGAIN !
SHRIMP AND COUSCOUS
ALREADY MISSING MY HOME GROWN TOMATOES
PROPER PPE IS NECESSARY
WHAT IS IT ? A REPLACEMENT FOR ONE THAT WAS BROKEN
FROM THE CYLINDRICAL BREAD TUBE
CRUNCHY !

MAKING BOW ITES

JUST A BIT OF LOCAL COLOR
BOO !
CARD NIGHT
EGG ONION GARLIC AND CHEESE PIZZA
BAKED MAC N’ CHEESE
BEEF SHANK……..
WITH ROASTED VEGGIES
NEW TOY , BOUGHT “parts or repair” HAD TO REPAIR I’LL POST A REVIEW SOON
SPARGING BARLEY MASH FOR ?????
“air fried” sausage and peppers
corn tortillas with lettuce chili beans and cheese
combo apple and blueberry pie
sausage and chicken, tomato sauce, pasta and freshly grated parm

well your up to date now, plan ondoing another post of “whats on the bench” repair projects.

Stay Safe, Be Home !

25
Apr
19

grille time 2019

Ahh… the warm weather approaches, and after some yard work it’s time to light up the grille under the shadow of an umbrella.. actually the second time I’ve started the charcoal this season.

Some dough that’s been fermenting, this batch with some dark spent grain barley adorns the all purpose flour. a very wet mixture, some corn flour made it more manageable.  simply pressed into rounds, then off loaded to a wooden cutting board. decided to throw on a cast iron grille over the glowing hot embers. slightly at a tilt allowing one end to be hotter than the other for some temperature differential.

Hmmm….. some roasted grilled veggies would go good on the flatbread, mainly a bunch of broccoli, with the usual onion and garlic, green onion and celery. a spot of ginger, grated turmeric, salt  and freshly ground quad blend of peppercorns.  drizzle on some oil, toss and ready for the grille pan.

After the flatbread is grilled with the requisite char on some pieces, the perforated grill pan is placed on the hot cast iron surface.

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Flatbread was thick and soft but with a flavor similaer to a pumpernickel bread.

 

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ready to go with the veggies, start off with some bacon pieces to fat render for non stickiness.

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raw veggie bowl ready for the grille pan.

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once a slight char is attained, drizzled on some chicken broth and cover about ten minutes depending how limp you like the veggies.

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Toss from time to time… MMMMM bacon bits !

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Now your cover becomes a warm bowl to serve the veggies.

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served over the flatbread with a porter style brew…. good close for the labor of yard work.

17
Apr
16

weekend update

just a group pictures highlighting food activities this weekend . Friday night through Sunday.

Friday night fish fry

IMG_0022

wanted to try a corn meal type batter

trout fillet

IMG_0023shrimp, squid and a few pieces of onion !

IMG_0025serve with potato, broccoli, Damn ! looks like a fish fry platter from a diner

The trout was disappointing, I’ve had better though not too often

the shrimp and squid very excellent

don”t have fried fish often this was good, probably could be baked at a high temp as an alternative.

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hand scrawled recipe culled from the web, make the batter and then finally dredge in corn meal.

hot red pepper flakes vs, cayenne: Italian seasonings vs oregano

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Sunday a warm day so

prep charbroil smoker and test operational readiness for season 👌🏼🕶

1/2 chicken and sausage with mesquite smoke chips heavy smoke with char. BBQ rub before cooking.

some meat for the week

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freezer scraps for broth about a gallon yield

IMG_0066as always bread, partial wheat mix

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change up on recipe, cutting back on yeast usage, allowing more overall time for rising and starting a poolish several hours beforehand, down to 1/2 packet per 2 medium loafs. A poolish is similar to a yeast starter  for beer making the idea is to grow the amount of yeast available for fermentation.

IMG_0068previous post about liver and eggs.

some outdoor projects completed none food related except for the grille prep.  Food shopping also.

bottling a batch of beer.  6 bottles.

thanks , homeboy !

other stuff !

😛☕️🛠🍽🍻🍷🍴 (not🏋🏼)🎧📲🖥💻⏲🔩🛌🗃✌🏼✍🏼🗣👩🏽

(some emoji symbols don’t display correctly).

02
Apr
16

Pork Fried Rice

Easter dinner (yet to be posted), left us with leftovers, one of the advantages of hosting dinner is that when cooking a meal that you don’t often have , you allow for extra, both for giving out “take out ” containers to guests and having leftovers available during the week.

Diced pork from a crown roast was sauteed to brown and reserved. Add one cup of rice to a heavy skillet along with a bit of oil and shallots. Stir to coat rice and cook shallot slightly.

With heat at high, add 2 cups broth, stock or whatever to skillet. Let the mixture boil uncovered about 5 minutes till most of the broth dissipates. Sprinkle soy sauce over rice mixture till your satisfied with the taste and color. I add a bit of dried red pepper flakes here.

Depending with the type of rice continue cooking over low heat a few more minutes or shut the flame down and cover. Go do something else for about 15 minutes.

I just put the diced pork on a plate and plated the rice over it. IMG_9948

Perhaps if i wasn’t so hungry I would have added some celery and onions.
Served with a White House Honey Porter
https://peabodypico.wordpress.com/2016/03/27/64-white-house-honey-porter/

19
Feb
16

Friday Night Meal

No,  not breakfast,

Bread slices with egg , sausages and cheese, broiled.

Greens dressed with balsamic , oil and garlic.

# 60 Golden Ale

dessert : Diane’s Sour Cream Pound Cake



One net pot harvest from the hydroponic DWC

(Vignette effect is from the IPad case not aligned with lens)

Centimetre scale

15
Nov
15

Friday Night food Fare

From a recent Friday night

maybe what you would get in a pub

IMG_9269Home brew beer, fresh salsa, cheese and hand rolled corn chips.

TGIF

 

31
Aug
14

BBQ chicken thighs

Since I just purchased charcoal yesterday, I was late getting the charcoal grille up and running this year. I planned on repainting the cover but thats going to have to wait. Rubbed some chicken thighs earlier in the evening with a dry rub and let them sit till later. Finally about at about dusk the charcoal grille was resurrected from the basement with the charcoal starter.
Now the starter was half filled with new charcoal and the rest topped off with some coals that had wintered over in the grille pan from last season .
Balling up some newspaper and print ads the lower part of the starter was stuffed and ready to go.
The coals once lit, were on a lower level than the grate and with the addition of oak and hickory pellets the thighs were smoked for close to an hour. An umbrella was erected as a passing shower gave a steady rain for awhile, trapping the the smokey output from the grille.
Once the chicken was smoked and cooked an addition of BBQ sauce was added and the grate lowered for maximum heat for several minutes. Bottled sauce was used “a salt lick brand” that was slightly sweet but the rub still gave the chicken some heat along with the smoke.
After the thighs were plated and covered an ear of Confreda butter and sugar corn was grilled and brushed with butter. Pre made white rice and snap peas were heated and added as sides along with some red grapes.
Even though Labor Day signals the end of summer, the charcoal grille has just started.

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Low light conditions

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04
Feb
14

Boar Osso Buco

Time for another recipe of Osso Buco, very similar to a previous post, osso-buco-or-baked-marrow-bones/.

Boar shanks from PV Farmstand, purchased at the Wintertime Farmers Market.

Ready, a few simple ingredients that are slow cooked.

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Find a covered oven proof pot that will nestle the shanks.

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Prepare a mix for breading the shanks, here a combination of flour seasonings and breadcrumbs.

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A good sized heavy pan for browning the shanks, a combination of olive oil butter in the pan and plain olive oil ready.

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Coat the shanks with olive oil……

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Now dredge in the seasoned breadcrumb and flour mixture……….

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Coat liberally with the mix…..
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Gently fry the shanks till golden brown…..

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Turn on the sides to brown and seal exterior surfaces….

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when browned, return to the cooking vessel….

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add chopped onion to the oil in the browning pan……

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Add the sauteed onions to the pot with the shanks…..

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Add chopped tomatoes and some tomato juiced (canned is OK) to a sauce pot….

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Heat and add wine…..

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Add the sauce to the pot…..

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Add enough liquid to go about 2/3 of the depth of the cooking pot….

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Fresh aromatics dot the surface…..

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A layer of parchment paper atop……Cover and Bake low and slow about 325 degrees at least an hour and a half.

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Later…… DONE…..

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Now the next day, (once cooked, cool and refrigerate at least a day beforehand, it’s worth the scheduling beforehand, once cooked will keep well in fridge), diced veggies and saute….

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Bake some small  potatoes, fry or broil them slightly to crisp up the skins…. reheat the shanks with the congealed gravy……

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Plate it up ! On shank per serving…..

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Serve with a homebrew ! Definitely not a boaring meal !

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Later on ,serving variation #2, with rice and broccoli and carrots…

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Again, one of my favorite cuts of meat….

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My compliments to the chef, your not the only one who sucks the marrow from the bones ……  !!!

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01
Dec
13

onion, celery and sausage pizza

this is a thin crust style pizza, made with regular white flour dough formed into flat breads.IMG_3944

Shred some white onion and a small amount of celery, for this I dragged out the rotary shredder attachment for the kitchen aid mixer

also shred some some hard cheese, Romano or Parmesan.IMG_3952In a small sauce pan saute the onion and celery with a bit of oil, butter and/or both.

Add enough oil so it’s possible to make a roux, enough for the size and number off pizza dough needed.

add in a small amount of flour and stir, cook a few minutes.

add stock, milk , or any other liquid to the pan stir and heat till roux is of desired consistency to spread on pizza.IMG_3954

prep some sausage, remove them from the casing if needed and brown. reserve.IMG_3942

divide the dough and roll out into personal size pizzas (or as size as desired)IMG_3950

lay them out on a sheet pan, spread with the roux/onion/celery mix and top with the shredded cheese and browned sausage.IMG_3957

quick rise yeast gives a bit of a lift despite the short time.

pop into a hot oven the hotter the better. 500 degrees.

bake till crisp as preferred.IMG_3961

these I served with a lager beer, good results with this brew, It poured crystal clear as long as i didn’t agitate the bottle too much as the brew is bottled conditioned with a slight yeast sediment. IMG_3962




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