Category Archives: If it’s not a meat or sauce, look in here

if it isn’t meat nor a sauce, hmm, well it’ll be in here I suppose.

Took a stab at French Onion Soup, but with beer!

Why is it called French Onion Soup anyway? French Fries, soup, is there anything of deliciousness they haven’t stuck their name in front of? Wikipedia says French Onion Soup is an onion based soup made from beef broth or beef stock. That’s interesting. So I have never made it from scratch and thought I’d give it a try Saturday. Or was it Friday. No it was Saturday. No, wait, I was…well dang it, eh, who cares. So I figured I’d try it, with beer and well, no freaking recipes. What could go wrong? haha

Throw some butter in the pan.

Get some onions cut up. I’ve heard they must be yellow onions. I didn’t have any. But I had Vidalias! I used 3 huge ones. What could go wrong?

Meanwhile, in a pot on medium heat, throw in 4 cups of Flying Dog Pale Ale. Not quite 2 cups per beer so I had to open a third beer and only use a little of it. Hey, there’s only a couple of reasons why you are allowed to drink in the morning and I figured this had to be one of them.

Throw a cup of water, one cup of Vegetable broth, 1 of those Knorr beef concentrated thingies in as well. Don’t forget to check on your onions.

Oh hell, let’s throw in a cup of red wine as well. Frederick Cellars isn’t open any longer, so this better be good soup. I wanted some garlic in this too so I cut up a couple…okay okay a few cloves and put them in the onions. Onions are about done so garlic went in a little late.

Oooh, let’s throw some honey in there too. haha

When onions are cooked down, throw about 2 cups of this crazy broth into them and get all the crispy goodness off the pan. Just like making a gravy. All the good stuff is stuck to the pan.

Now put everything into your crock pot and put on high for 4-5 hours or low for 8 hours. Stir occasionally.

Toast some french bread slices under the broiler. Put soup in a bowl, put your large homemade crouton on the soup and swiss cheese as a cheese topper.

It wasn’t bad. We didn’t have any good cheese or french bread so we used mozzarella and little french baguettes. I think I know what to do next time I make this. Wrecking recipes are all about learning what to do next time right? It was good enough I froze the rest after me and the wifey ate some. This is definitely a food item I will try to adjust again. Tons of potential on this one.

Pork Chop Dinner

Thick boneless pork chops, Green beans with Portabella Mushrooms, and corn on the cobb without the cobb.

Sliced some baby portabellas up. Thick. Cut up two cloves of garlic. Threw all of that plus some salt, pepper, 1 TBSP of EVOO, and 1 TBSP of butter in the pan on medium heat.

While the shrooms are in the pan, get those chops on the grill. I seasoned mine with a seasoned salt mixture. Interesting little blend of Coarse Sea Salt, Smoked Paprika, Sugar, Special Extra Bold Black Pepper, Turmeric, Onion, Garlic, Spice Extractives (including oleoresin of paprika, black pepper, celery, rosemary and thyme). Penzy’s Spices sells it. Grill should be HOT to put a little crunchy sear on them and then to low on the heat. (Like 2 minutes of hot before lowering the temp) My grill floats around 400* with all 3 burners on low. Just check and turn every so often.

 

Half cooked boneless pork

Grab an ear or two of corn. Cut the kernels off and put into a sauce pan with salt, pepper, little bit of garlic powder, little bit of chicken broth, a dose of honey, and a TBSP of butter. Put top on pan and stir every now and again. Medium heat for about 10 minutes then to simmer. Nothing wrong with making corn on the cobb. I just like cutting it off and my 8 yr old likes it this way too. The wife prefers it on the cobb. It brings out the kid in her.

 

Get the green beans and about half a cup of chicken broth onto those shrooms. Little under middle heat, like 4, and cover. Let them stem until you like the tenderness. I prefer them crunchy and some prefer them mushy. Once they reach what you like you can put some arrow root in a small bowl with a little bit of cool water and make a slurry. Pour that in your green bean broth and it should tighten it up some. Cover and put to the side. Likely you are going to need more salt/season. But I like less salt myself.

I put too much. Oh well, more arrow root!

Get your butt back outside, make sure the chops aren’t burning. Time to get them to juicy level with some butter. Get small bowl, melt some butter in the nuker (popcorn and melting butter is the only thing I use the microwave for). Put some garlic powder in it if you want. Or rosemary. Or anything you want to taste. Brush it on the chops liberally. Flip, do again. Once chops get to 145*-155* get them off and let them rest while you plate everything. They need about 10 minutes to redistribute their juices.

 

EAT! Sit down with the family. No TV. Talk and laugh or yell and cry, but do it together. Have a great Labor Day weekend frankenspammers! Be safe! Post some food pics!

 

Dewey’s canned smoked Jalapenos Recipe

This comes from a recipe I got online making a basic brine for jalapenos (non-smoked/non-cooked). I wrecked the recipe up pretty hard. I think the only thing left from the original recipe is salt. HAHA Boil your jars, lid rings, and lids about 20 minutes or so before using them but keep them in water that is simmering while you are doing all of this. Keep super hot and sterilized.

The ending product is STRONG and SPICY! Strong being the smoked flavor is huge! A small spoon of these in a large pot of chili will change the entire flavor of the chili. Awesome stuff!!

You can also do this exact recipe and NOT smoke the peppers. The relish is delicious on eggs and other items you like a some heat and sweet vinegar tastes.

Brine:

Mix all these ingredients on medium heat in a large part. House will smell like garlicky vinegar. Once it starts to bubble/boil, turn heat back so it simmers. Let it simmer while you smoke the peppers. Gives a good chance for everything to mix together. I even leave it over night. But you don’t have to. Just make sure the mixture is mixed up very well before putting in jar so each jar gets all the spices. BEFORE jarring remove the bay leaves and throw them away.

Peppers (use gloves!!!!):

  • I don’t have a measuring device for this. Just a bunch of peppers. What’s in my garden dictates this. You can use ANY pepper. Bell, banana, habanero, ghost, jalapenos, or whatever your heart desires. I typically use jalapenos. I leave all the rinds and seeds in the peppers. This increases the heat 10 fold.The brine works awesome for any of it. Obviously every pepper is different. Mix sweet and hot. Wreck it!
  • Cut the stem tops off the peppers. This will help the smoke get in them. You can slice them open if you want but it isn’t necessary.
  • I smoke my peppers at 225* for 45 minutes with hickory wood. Any longer and we start to soften up the pepper and cook them too much. After the canning process I don’t won’t smooshy peppers. The smoke has done its job at this point any way. In fact, it is best to not put the peppers in the smoker until it starts to smoke.
  • Once smoked, you cut them in slices to be jarred or cut them up and throw them in a food processor and CHOP them up in small pieces for a “relish” type of salsa. The chopping may create inconsistent sizes, add some of your brine (cooled) to help spread the peppers as the fly thru your processor.

Canning Instructions:

  • Detailed canning help can be found at Ball Corporation (maker of Mason Jars) preserving website HERE.
  • Accessories for canning that are a must have.. Amazon Linky Here
  • Pack several jars with the peppers (or chopped peppers) you wish to preserve. By the way, you can add whole garlic cloves or bits at this time too if you want. It amps up the yummy factor.
  • Remove those bay leaves and stir the solution up real good and add the solution to your jars. Be sure to get rid of air pockets and traps.
  • Finish sealing the jars per the link above at Ball Corporation.
  • Remove jars from water and dry. Let jars sit overnight. The tops will suck down as they come to room temp.

 

 

 

Some pictures of it all going done in dewmanshu’s homestead.

Jalapenos and Banana Peppers
From my dad’s garden.
All the ingredients into the pool!

 

Dewey's Pepper Brine
Stirring the brine. Slotted spoons for the win!

 

Simmering brine.
Stem tops cut off to help smoke get in the peppers.

 

Hickory Chunk ready for the smoker.

 

Peppers in the smoker.

 

Smoke starting to roll.

 

Smoked.

 

Cut up into slices. You can stick in food processor and chop into bits if you want.

 

Chopping some of them up!

 

Chopped batch in jar with brine.

 

All finished. One chopped and one sliced.