Category Archives: That’s Life

What’s going on in my little world.

Sous Vide Lamb Taco Night

Tacos

  • lamb
  • salsa
  • vanilla-honey yogurt (also goat cheese available)
  • cabbage
  • shallots
  • chopped mint (in case the salsa is too hot)

Lamb

  • sous vide 135f for ~48 hours, shred (go longer next time as shredding was challenging)
  • cumin
  • cardamom
  • cloves
  • thyme?
  • garlic
  • lemon
  • peppers (dried ground)
  • salt

Salsa

  • onion
  • tomato
  • mint
  • chilies (serrano, jalapeño)
  • peppers (dried ground and black)
  • garlic
  • lime juice
  • salt

Black Bean Concoction

  • black beans
  • chilies (serrano, jalapeño)
  • peppers (dried ground)
  • onion
  • garlic
  • salt

Also made some garlic confit for fun.

 

JamesIsIn

Meatloaf and Baked Mashers

mom’s recipe modified:

  • 1.22 lbs beef (“stew meat” ground)
  • 1 cup oatmeal blend
  • 2 shallots chopped
  • 1 egg
  • 1 can tom paste
  • salt, pepper (white, black, and cayenne)
  • 1 T sage (fresh)
  • 1 t Worcestershire

bake 350f 60 minutes

potatoes

  • 4 russets boiled and riced
  • butter (less than half cube)
  • cream (heavy heavy)
  • pepper
  • salt
  • spread into greased cookie sheet

bake 350f 40 minutes (share oven)

I finished the potatoes for maybe 6 or 8 minutes under the broiler because I wanted more browning.

Timing is useful.

JamesIsIn

Beans, Hazelnuts, Sausage, and Mushrooms

  • toast hazelnuts in cast iron skillet and set aside
  • sauté shallots
  • sauté garlic
  • move shallots and garlic to perimeter and sauté mushrooms
  • move mushrooms to perimeter and sauté sausage
  • add beans on perimeter
  • add salt, pepper, white pepper, and cayenne
  • move all to perimeter and add wine and chicken stock (1:2)
  • reduce by half
  • finish with green onions and re-add hazelnuts and mix completely
  • toss with pasta (farfalle)

Meatloaf, Brussels Sprouts, and Baked Mashed Potatoes

meatloaf (meatlove)

  • sous vide beef (stew chunks) 129f 5 hrs?
  • beef jello
  • pork jello from sous vide bacon
  • sausage & beef (from above)

mom’s recipe modified:

  • ~1/2 lb sweet Italian sausage
  • ~1/2 lb sous vide beef (sliced/chopped by hand)
  • 1 egg
  • 1 can tom paste
  • salt, pepper (white, black, and cayenne)
  • 1 T sage (fresh)
  • 1 t Worcestershire
  • 2 T chopped onion
  • 2/3 cup oatmeal blend
  • beef jello & half of pork jello (from bacon)

bake 350f 60 minutes

potatoes

  • boiled russets (2)
  • mashed with salt, pepper, butter, cream, and sous vide garlic confit
  • cupcake tins and bake (40 minutes) with meatloaf

Brussel’s sprouts (17)

  • sauté (brown) stirring
  • bacon (3 strips) chopped
  • add rest of bacon jello
  • simmer to finish in white wine and pomegranate molasses (10 minutes) keep moving
JamesIsIn

Rice with Pork Jello and Buttermilk

Just tossed some stuff together because I was hungry.

  • rice
  • pork jello
  • buttermilk
  • water
  • dried mushrooms
  • salt
  • pepper
  • cayenne
  • garlic confit
  • smoked blue cheese
  • bacon (chopped and fried)
  • chopped smoked pork loin

The pork jello was from when I sous vide cooked some pork rib racks.  Love the pork jello!

The pork loin was a small bit of leftover from whatever.  It was really good but there wasn’t enough to make a sandwich.  Chopped it.

The liquids were three-to-one over the rice, but the mushrooms were dried so it was wetter than usual rice but really just about perfect for this dish.

I used a bit of water to deglaze the small cast iron pan I used to sauté the bacon.

It was amazing.  Would have liked some crusty bread to go along but I didn’t want to go to the store.

Lemon would have been a nice addition.

Eat hardy!

JamesIsIn

Johnny Sangster & Friends Sunday 11 Sept

https://www.facebook.com/events/1546701095633278/

Doors at two; music by three.

Johnny Sangster & Friends
with Rusty Willoughby & Friends (featuring Barb Hunter, Jennifer Sutherland & possibly Johnny Sangster)
PLUS –> The Demon Rind (Kwab Copeland, Bill Herzog, Carrie Robinson & Johnny Sangster)

Johnny will be playing an opening set followed by Rusty and then we’ll rock out with the Demon Rind.

What’s not to love about that?!

You know the drill: music, friends, potluck, sun. I’ll be maknig my famous pork loin. Let us know what you’ll be bringing in the comments. Questions in the comments or write to James directly.

This is going to be a good show. It’s going to be more rock and more roll and more louder than any previous show. Come see the changes in landscape; come see friends old and new; come see some terrific rock and roll in the shade of the cedar trees.

Looking forward to seeing you all for this summer-closing epic show!

What a season finale, eh? I’m exhausted! Thanks to everyone for coming. We had at least 65 humans present yesterday which is a new Peavine Alley record. The food was great, and the music was truly epic. Thanks again, especially to the musicians (and the bartender!). See you all again soon.

The pork is on the smoke…

Also, if you would like strawberry plants, I have probably 50-100 that can be removed (or they will end up buried next week). If you want some to plant at home, bring a plastic tub or bag and you can have as many as you’d like.

If you would like to grill, my gas grill will be available for the entire show. My chimenea will also be available for grilling but not until after the pork loin is done.

The pork loin is in its brine: buttermilk, chicken stock, salt, maple syrup, juice and zest from 16 limes, and tarragon.

I will have plenty of extra limes. No one needs to bring limes.

I’ve been quiet and quite busy. You old-timers will hardly recognize the yard. Even the pork is getting a new treatment. It’s going to be great!

Remember, everyone, it’s a potluck. You are not required to participate but it’s fun so you ought to. Tell us what you are bringing so we can all get excited!

Is it your famous but highly secret garlic and artichoke dip? Is it your great great grandmother’s potato salad? Inquiring minds want to know!

Regardless, this September weather is giving us a pleasant gap in which to have a dry show and even some decent sunshine. Go figure. Looking forward to seeing everyone on Sunday.

 

JamesIsIn

Rice with Garlic Confit and Pork Jello

Made an interesting variation on a rice and dried mushroom theme of mine tonight.  Here is the basic approximation.

  • 1 C Jasmine rice
  • 1.5 C water (only because I had no stock thawed)
  • about half cup pork jello
  • half jar mango ginger chutney
  • 4 dried shiitakes chopped
  • ~ 2 t cayenne
  • ~ 4 T garlic confit

Pork jello is what I would call the coagulated juices from cooking pork.  This came from resting a large piece of smoked pork loin.  Yay for meat jello!

JamesIsIn

Garlic Confit via Sous Vide

Found this recipe for garlic confit and wanted to have a go at making some via my sous vide cooker.

  • 4 bulbs garlic
  • 1 shallot
  • ~ 1/3 cube butter (saute shallots)
  • ~ 1/3 cup olive oil
  • ~ 1 T salt
  • ~ 2 t smoked paprika

I put mine is the cooker for about four hours at 190f.  After which I ran it through the blender until it was smooth and refrigerated it overnight.

Have fun!

Bonus:

If you make toast, spread on some butter, and then spread on a thin layer of this confit you will eat the best garlic bread ever.  Super yum!

JamesIsIn

Jim Page & Grant Dermody 20 August (Saturday)

https://www.facebook.com/events/955889537865549/

Who doesn’t love a legend? I mean… Robin Hood, Luke Skywalker, Jim Page; the folks who re-write the pages of history. Come see our favorite Seattle folk legend and have a potluck. Music, food, and friends (old and new).

You know the drill: music, friends, potluck, sun. I’ll be maknig my famous pork loin. Let us know what you’ll be bringing in the comments. Questions in the comments or write to James directly.

On the bill:

Tobias the Owl http://www.tobiastheowl.com/
Grant Dermody http://grantdermody.com/
Jim Page http://jimpage.net/

If you bring a kiddie pool or a bucket, I’ll fill it with water for your footsies.

See comments below for more infromation.

Thank you to everyone who came out to see these excellent musicians for an intimate afternoon. Special thanks to Harry Oesterreicher for bringing a kiddie pool. And of course thanks to Jim Page, Grant Dermody, and Tobias TheOwl for putting on such a fine show.

Kiddie pool is still wet if you have dry feet…

The Kiddie Pool has landed! And there is some music too…

My gas grill is… available. It’s a bit tricky due to construction. Let me know if you were hoping to use it. Should be no trouble.

Tea is in the sun; pork is in the smoke. Better get to cleaning…

Making garlic confit in my sous vide: 4 bulbs garlic, olive oil, a shallot sautéd in butter, smoked paprika, and salt. We’ll give it four hours at 190f.

Pork loin brine: 16 limes (juice and zest), 2 bulbs garlic, chicken stock, frozen apple juice concentrate, bay leaves, salt. Gonna chill that over night.

What are you bringing? My usual pie source is out of time this show…

If anyone is coming from or through Wallingford, our friend Alan Wolfson (and His Famous Broken Foot) could use a lift?

 

JamesIsIn

Goose Breast, Flank Steak, and Shrimp in Sous Vide

I went full multi-tasking in my sous vide cooker today.  I set the temperature to 127f and made two things for dinner today and one for tomorrow.

I started goose (for tomorrow) and flank steak (for this evening).  When dinner time was finally approaching I added some shrimp into the cooker.

Goose Breast: 1.5 days

Flank Steak: 6~7 hours

Shrimp: 15 minutes

Trying to make the fullest use of the time and heat energy.

JamesIsIn