Food & Drink

[Grumpy Bear]

PB&J?

 

As I remember the way mother made them, simple white bread with Chunky JIFF and Welsh's Grape Jelly. Crust on, of course.

 

On a what I had in the pantry bases, I put together Caraway seed in Rye, toasted, Natural Smooth over salted butter and Lemon Curd.  BOOM! Mouth party. 

 

Now on mission. Local bakery has a nice selection of Lemon and Lime Curd. Orange Marmalade. Bossenberry & Lingonberry preserves. All manner of simple crushes macerated fruits. 

 

Having a nice Vitamix, making nut butters without the additives. Anything you like. Tahini is a nice addition. 

 

Caraway/Rye/Lemon caught me by surprise. I like a good 'out of the pantry' that takes you on a journey.  

 

[KARNUT]

I grew up on those, sometimes on toast and dipped in tomato soup. 

[Donstar]

PB&J sandwiches are still enjoyed.  My breakfast is typically toast with PB&J.  

[KARNUT]

17 minutes ago, Donstar said:

PB&J sandwiches are still enjoyed.  My breakfast is typically toast with PB&J.  

Oh man, I got to try that. I can’t believe I didn’t think of that. I usually just put jam on my toast. 

[Grumpy Bear]

1 hour ago, Donstar said:

PB&J sandwiches are still enjoyed.  My breakfast is typically toast with PB&J.  

 

45 minutes ago, KARNUT said:

Oh man, I got to try that. I can’t believe I didn’t think of that. I usually just put jam on my toast. 

 

Now experiment!!  

[KARNUT]

50 minutes ago, Grumpy Bear said:

 

 

Now experiment!!  

Of course I’ve done it before, just not with eggs. I can picture my wife’s face when I flop an egg on top of an open peanut butter and jam toast. Maybe cheese too!? And chunky salsa on the side. I better take this slow.

[Grumpy Bear]

101 ways to Scramble Eggs

 

Two large eggs. Pinch of salt. Splash of water and an ounce of half and half

Add: 

1-1/2 strips of crisp smoked bacon minced

2 Pepperoncini seeded and capped minced

1 Ounce smooth spreadable Goat Cheese 

Fresh cracked black pepper, salt to taste

 

Pair with a slice of coarse sprouted grain bread (Ezekiel) buttered lightly and a smear of Date spread. 

 

Don't dry out the eggs and large curd is ideal. So loose and moist. Creamy. Yum....

[Grumpy Bear]

Greek Salad

 

1 Large Heirloom or Beefsteak Tomato 

1 Large Green Pepper

1 English Cucumber

1 Medium Red Onion

1/2 cup pitted Kalamata Olives

1/2 cup Capers

Salt (notes in description)

 

Dressing:

2 ounces Red Wine vinegar

Salt and black pepper liberally to taste

Dried Oregano

 

Finish and garnish: 

4 Ounces of Goat Cheese

Olive Oil

Basil (optional)

 

Tomatoes will be in season soon. Local thin-walled tasty tomatoes full of jelly. I'm pointing out that this can be special with careful prep and FRESH produce. Like everything I make, it is simple so no room to hide your errors. 

 

Couple of tricks I picked up off the TV show "The Test Kitchen". 

 

Cut your tomato up in 3/4-1" chunks and place in a sieve and salt them generously. Give them a nice toss. Let them drain for at least a half an hour or your will end up with a very wet salad. The salt draws out much of the moisture.

 

The Red Onion prep is sliced from pole to pole halved and soaked in ice water for 20 to 30 minutes. Then drained well. Removes the sulfur and acidic after tastes. 

 

The cucumber is quartered length wise and then cut into 3/4-1" lengths. 

 

The Green Pepper seeded and veined and cut as the others. Bite sized pieces. 

 

The Olives and Capers are drained but not washed. The brines taste adds. The liquid subtracts. 

 

Dressing ingredients whisked well while prepping the salad. Let that vinegar work on the oregano awhile before applying.

 

Assemble the salad in a deep bowl, dress and toss. 

 

The Olive oil, cheese and basil are added when on the plate. Some crusty bread and this can be a meal as a stand-alone or a nice side for a simple pasta dish. 

 

The better the ingredients and due attention paid to the prep, and this is a showstopper. Even good for you.  

 

It's good second day but it will become watery as the salt continues to work. Drain in a colander or sieve before plating. Past that the tomatoes break down and get weird. LOL. 

[wassupdoc]

i've been craving for a greasy burger

[Grumpy Bear]

1 hour ago, wassupdoc said:

i've been craving for a greasy burger

 

Like running down the elbow greasy? 

[xranger90]

On 3/10/2024 at 9:37 AM, OnTheReel said:

Flank steak chimichangas. Loaded with beans and cheese and then deep fried.

Gonna request this to wifey!

[OnTheReel]

Did some jerky this morning.

[Grumpy Bear]

Hen of the Woods mushrooms are almost past season. Came early this year and almost missed out. That would be a shame. 

 

Sautéed a few diced in a pan with some roasted red peppers, butter not oil. Added black peppered scrambled egg mix and a teaspoon of creamy goat cheese. Garnish with fresh chives and a dollop of sour cream on the side. Severed with Pineapple chunks and caraway rye toast. Yea, I ate it before I took a photo. But you know what an English scramble looks like, right?  

[Grumpy Bear]

Cornbread

 

I was frying up a couple of sausage patties and wanted to heat up some left over cornbread so dry fried a cube hitting all six sides as I did the meat. Same pan, same time. Now I like eggs over easy with firm whites and runny yokes and had never considered using cornbread for sopping up the yokes. Normally the job of toast or even soda crackers but guys....it's pretty darn good. 

 

The cornbread itself was just a box mix the wife made last night to go with her veggie chili. 

[txab]

you need to have cornbread and beans