Saturday, August 22, 2015
Grapefruit Jalepeno Vodka
The bin near the cash register...that's where we met. I was slightly repulsed, but more curious than anything...so later, back at my place...THIS HAPPENED!
Grapefruit Jalapeño Vodka?!?! It sounds like an odd pairing, but it's really pretty good! I couldn't really taste the grapefruit, and there was no heat to the jalapeño, just the flavor. I wasn't brave enough to taste it straight, not even after having a Bloody Mary in one hand, and a bud light in the other. No.
Friday, August 21, 2015
No-Crust Quiche
I loved it! I'm not sure why I don't make a few hundred of them at a time and freeze them, as they sure come in handy when you've got a hangover or have some company drop in...looks fancy, but really easy-peasy!
Brunch? Anyone...?
Thursday, August 20, 2015
Chicken Tacos
Here's some chicken tacos...
I'm sure it's grilled, I'm positive it's on Joseph's low-carb pita breads, and other than the visible and obvious ingredients, I have no idea. I do know they were good, and the thought of withholding the other information willfully makes me giggle a little. That's not the case, I swear, but if it was, I find it humorous :) Like when Mama Nadja offers Harlin and Marlon a partially eaten peanut butter and jelly sandwich before they go finish off her son-in-law, Joey in one of my favorite movies, I Love You to Death.
Tuesday, August 18, 2015
Pecan-Crusted Salmon
This is what I submitted for the savory portion of the contest. And now that I'm typing this, I think I forgot to include the pecan pesto in my submission. I made it. I took pictures of it. Did I submit it? I'm feeling no. BAH! I made a basil pesto with my own plants and replaced the pine nuts with pecans. I dunno...I was crunched for time, and I had never made the pecan pesto before, so it was a new addition to the recipe that was fairly new itself...Ppppfffttttt! Oh well...
No recipe divulged for this either. Not yet, anyway. Five hundred bucks at stake for this one. You can figure it out with little effort: salmon, pork rinds, pecans, pesto...it's fantastic!
No recipe divulged for this either. Not yet, anyway. Five hundred bucks at stake for this one. You can figure it out with little effort: salmon, pork rinds, pecans, pesto...it's fantastic!
Bottom: seasoned filet
Top: topped with pesto and pecan crust
Missing: finished product
I guess I was in such a hurry to try it, I forgot to take a picture. Or, I took it and it's accidentally in another file...HELLIFIKNOW!
Monday, August 17, 2015
Pecan Pie
Our electric co-op and the Texas Pecan Board holds a holiday contest every year. There are 3 categories: pecan pie, sweet, and savory--I submitted for 2 of the 3.
The Pecan Pie I submitted is my own recipe I developed in an effort to cut some of the sugar, and eliminate the pastry crust. Even in true-blue legit pecan pies, I prefer the pecans over the gooey center, and since I've been making low-carb crusts out of pecans for jello and sugar-free pudding pies, I gave a pecan-crusted pecan pie a try and penned it 'Pecan-a-Palooza' as it's very, very pecan-y.
I'd share my recipe, but I can't remember if it's legal or not, and I don't want to disqualify myself, it's a $2,500 prize!!! I will show you the pictures though...
The Pecan Pie I submitted is my own recipe I developed in an effort to cut some of the sugar, and eliminate the pastry crust. Even in true-blue legit pecan pies, I prefer the pecans over the gooey center, and since I've been making low-carb crusts out of pecans for jello and sugar-free pudding pies, I gave a pecan-crusted pecan pie a try and penned it 'Pecan-a-Palooza' as it's very, very pecan-y.
I'd share my recipe, but I can't remember if it's legal or not, and I don't want to disqualify myself, it's a $2,500 prize!!! I will show you the pictures though...
Top: fresh out of the oven
Bottom: cooled and ready for consumption
Friday, August 14, 2015
Chicken-Fried Steak, sort of...
Trying to get these 'mashed potatoes' over on the Big Guy is getting easier and easier, especially when you serve them next to Chicken-Fried Steak...
Take cube steaks, dip in egg, dip in finely crushed pork rinds, bake in a 400 degree oven, be disappointed that it's kind of soggy on the bottom, so make a mental note to pre-heat the pan you will be baking it in next time, and toss it in a lightly oiled, hot, porcelain-surface skillet in order to save it.
I used a packaged gravy mix--shut up--because I was afraid I would be juggling too many things at once, and screw something up, ruining everything! I have seen people make the gravy from mashed cauliflower, but since I was making my 'mashed potatoes' out of cauliflower, I thought it might be overkill.
Boil cauliflower, drain well, return to pan, toss in some butter and sour cream or even a dollop of cream cheese, garlic salt, and pepper. Mash, then mix with hand-held blender 'til smooth, then toss in oven to keep warm until ready to serve.
I loved it! It was no greasy spoon chicken-fried blue pate special in some dive diner, and it wasn't mom's to-die-for steak fingers with a Ritz cracker crust and homemade gravy, but it was damn tasty!!!
Take cube steaks, dip in egg, dip in finely crushed pork rinds, bake in a 400 degree oven, be disappointed that it's kind of soggy on the bottom, so make a mental note to pre-heat the pan you will be baking it in next time, and toss it in a lightly oiled, hot, porcelain-surface skillet in order to save it.
I used a packaged gravy mix--shut up--because I was afraid I would be juggling too many things at once, and screw something up, ruining everything! I have seen people make the gravy from mashed cauliflower, but since I was making my 'mashed potatoes' out of cauliflower, I thought it might be overkill.
Boil cauliflower, drain well, return to pan, toss in some butter and sour cream or even a dollop of cream cheese, garlic salt, and pepper. Mash, then mix with hand-held blender 'til smooth, then toss in oven to keep warm until ready to serve.
I loved it! It was no greasy spoon chicken-fried blue pate special in some dive diner, and it wasn't mom's to-die-for steak fingers with a Ritz cracker crust and homemade gravy, but it was damn tasty!!!
Wednesday, August 12, 2015
Roasted Corn
I dunno why people pay what I consider to be quite a bit of money for roasted corn at festivals and fairs, like it's exotic, difficult, or requires special equipment. Then again, I dunno why a great many people do a great many number of things--Total weirdos.
After eyeing fresh corn at the store for quite a while now, I caved. It's not carb-friendly, but it's not a plate of brownies either, so bugger off if you're judging me, mmkay? I'm gonna blame Fair Park in Dallas for making me think about it the other day, and corn dogs, but I'm not making that. Not this time, anyway. Maybe soon. Shut up.
If roasting corn, you should buy it with the entire shuck on it, but mine was in a five pack with a section removed so you could inspect it. You should also soak it for 20 minutes to help saturate the shuck, thus protecting the ear, and only remove the silk, but, I didn't do that crap either. I needed to get food in my face relatively quickly, or IT WAS gonna be a plate of brownies! I pulled the silk off and put the shuck back in place.
No oil, a little bit of butter, and a Stonemill brand (Aldi) garlic & herb spice that I love on nearly everything! It's muh new fave :) Toss it on the grill. Preferably cook it over indirect heat, unless catching food on fire is kind of your thing. Sometimes, things seem much more fun if there's also a risk of danger/injury/dying--cooking is no different. I did put one ear over direct heat, but it was completely naked, and I wanted it that way so I can cut it off the cobb and toss it in a Mexican chopped salad or a fresh pico/salsa.
After cooking for about 10 minutes, I did pull the shucks back on the other two and let it catch fire simply because I forgot to take plates down to the grill, I figured this would be easier than trying to peel it off since we were eating caveman-style, so I burned it off.
Right before I pulled my pork steaks off the grill, I pulled the corn and rubbed it down with butter...MAN-O-MAN! What a delicious mess.
Stuffed to the gills, all I can think about now is the one that's leftover, and I'm pretty sure it's calling my name. It's even pronouncing it correctly!!!
After eyeing fresh corn at the store for quite a while now, I caved. It's not carb-friendly, but it's not a plate of brownies either, so bugger off if you're judging me, mmkay? I'm gonna blame Fair Park in Dallas for making me think about it the other day, and corn dogs, but I'm not making that. Not this time, anyway. Maybe soon. Shut up.
If roasting corn, you should buy it with the entire shuck on it, but mine was in a five pack with a section removed so you could inspect it. You should also soak it for 20 minutes to help saturate the shuck, thus protecting the ear, and only remove the silk, but, I didn't do that crap either. I needed to get food in my face relatively quickly, or IT WAS gonna be a plate of brownies! I pulled the silk off and put the shuck back in place.
No oil, a little bit of butter, and a Stonemill brand (Aldi) garlic & herb spice that I love on nearly everything! It's muh new fave :) Toss it on the grill. Preferably cook it over indirect heat, unless catching food on fire is kind of your thing. Sometimes, things seem much more fun if there's also a risk of danger/injury/dying--cooking is no different. I did put one ear over direct heat, but it was completely naked, and I wanted it that way so I can cut it off the cobb and toss it in a Mexican chopped salad or a fresh pico/salsa.
After cooking for about 10 minutes, I did pull the shucks back on the other two and let it catch fire simply because I forgot to take plates down to the grill, I figured this would be easier than trying to peel it off since we were eating caveman-style, so I burned it off.
Right before I pulled my pork steaks off the grill, I pulled the corn and rubbed it down with butter...MAN-O-MAN! What a delicious mess.
Stuffed to the gills, all I can think about now is the one that's leftover, and I'm pretty sure it's calling my name. It's even pronouncing it correctly!!!
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