I must be crazy !!!!!

Yes, I must be certifiably insane. Why?? SOMEONE (insert my name here) decided it would be a good idea to make ghost chile hot sauce inside the house. Oh the windows ARE open and fans going like crazy but still.........the ingredients: vinegar, ghosts, garlic, salt. I think that might also be the recipe for napalm but I'm not sure.

Ever since the Chef and I discovered all the different hot peppers out there I have been wanting to make a Tabasco/Franks type sauce with super hots. I have read, met chileheads and shared recipes, and researched the internet like crazy. Finally, I have settled on what I think, and HOPE, will be successful.

So if you're brave enough.........

approximately 20-30 ghost chiles, stems removed 

3 cups white or cider vinegar

8-10 cloves of garlic

1 tb kosher salt.

Combine all in a saucepan. Bring to boil, reduce heat and simmer about 45 mins to an hour. Peppers will be very tender. Let cool overnight.

Blend or run thru a food processor, strain thru fine sieve and pack in bottles or 4 oz canning jars. Lasts in the fridge a long time, but you can process in a BWB for 10 minutes, after reheating the sauce first.

** Note- I scooped mostly peppers and garlic into the processor, pureed, then added vinegar from the pot til I got the consistency I wanted, a little body and not as runny. It is EXTREMELY hot and please taste test a TINY bit before you dump it in your hot wings.

Good luck !!!!! This sauce is VERY VERY hot !!!!

And I HIGHLY recommend you get your fresh ghost peppers from www.ghostpepperfarms.com and NOWHERE else. I guarantee, you will NOT find better peppers, faster service or a nicer guy than the owner.

Eating like a bird.....

While eating a bird. That seems so........wrong. Yet delicious.

So the chef and I are into trying new grains. Rice gets old. And it's not all that great for you nutritionwise- we can do better. And we have been scouring the markets and gourmet shops and websites, grocery co-ops, you name it, for unique new grains to try. This time around it's millet, which truly does look like bird seed. I did my research on cooking techniques and it's pretty much just like rice or quinoa, one part grain, two parts water. I also learned that if you use 3 parts water it cooks down to a porridgelike consistency and is often eaten for breakfast.

But I am making dinner so let's get to that.

Everyone knows I am a canner. If you don't you just met me five minutes ago. I have been trying new recipes every year and one that is super popular with other canners is "Cowboy Candy", sliced candied jalapenos in a spicy sweet syrup. A lot of people use it like pepper jelly, served on cream cheese and crackers. (I'll post that recipe below).  I have been trying tho think outside the box and use this sweet hot condiment in a different way- a sauce !!

Now, the details:

1 jar Cowboy Candy
1 package chicken breasts (I used a package of two halves)
1/4 cup brown sugar
kosher salt
3 tbs butter at room temperature
1 cup millet
2 cups water
1 tb butter

Let's get the chicken going first. I cut the breast halves into halves leaving me with 4 pieces of chicken. Place in lightly oiled baking pan. Mix brown sugar with several tablespoons of the syrup from the Cowboy Candy, testing til you get the desired heat/sweet balance. Add butter and mash/mix (it will look curdled and weird but that's ok). Pour over chicken and top each piece with jalapeno slices. Bake at 425 degrees about 20 minutes or until chicken tests done.

While the chicken is baking, put the millet in a small saucepan and heat over high heat,stirring constantly, to slightly toast the grain. Add the water, butter, dash of salt and bring to boil. Reduce heat and simmer about 15 minutes until done. Remove from heat and fluff with a fork.

I served the chicken sliced over the millet, drizzled with the pan sauce and a vegetable.

Now for the Cowboy Candy- this is a VERY common recipe canners have been sharing for generations. I do not have any idea who originally invented the recipe, or even this particular version, but it's been shared and passed around so much I think it's ok to put it here.

• 3 lb firm, fresh jalapeno peppers
• 2 cups cider vinegar
• 6 cups granulated sugar
• 1/2 tsp turmeric
• 1/2 tsp celery seed
• 3 tsp granulated garlic (I had to sub 2 cloves super minced fresh)
• 1 tsp ground cayenne pepper

Wearing gloves, remove stem end from peppers and slice into uniform 1/4 inch thick slices. Set aside.

In a large pot bring remaining ingredients to boil. Reduce heat, simmer five minutes, then add pepper slices and simmer 4 more minutes. Using a slotted spoon, pack peppers into hot sterile canning jars leaving 1/4 inch headspace. Bring heat back up under the pot and boil the syrup at a full rolling boil for 6 minutes.

Ladle syrup over peppers. Remove air bubbles, fix lids and rims and process in boiling water bath for 15 minutes. Remove and allow to cool, age peppers for at least two weeks.

*Note- if you want to skip the canning step, just divide the peppers and syrup among jars or freezer containers and store in the fridge. They are a pickled product so they will last a while.

Jeremy's turn to rock the kitchen!

How about a different twist on things? Instead of the Chef or myself rockin' the kitchen, we are handing the cooking duties over to my nephew Jeremy, who is also a foodie and loves to get in the kitchen and show his stuff. He and I spent a day at the World Food Festival last year and have enjoyed a couple visits to Zombie Burger to sample the deadly delights, so when he was talking about the dinner he planned to cook, I couldn't help myself- I asked him to take pictures !!!!

Jeremy's dish is a man-sized load of meaty goodness, steak, bacon and a lot of delicious stuff inside. He made three different steak rolls, one is a take on Philly Cheesesteak with peppers, onion and cheese loaded inside. The other is a simpler vegetable filling. And another loaded with pepper jack and fresh jalapenos. Seasoning the meat is key and Jeremy has it down just right. I can't WAIT to get all the delicious details and share this with you.

So here we go.........

Bacon Swiss Steak Roll

flank steak, flat iron, or sirloin- you will need a large piece of meat you can roll
bacon
pepper jack cheese (or whatever cheese you like)
green pepper
onion
jalapeno pepper
seasonings as desired

Ok, here is how Jeremy made his meaty rolls of delish.

Start out but smoothing the meat out on your work surface. Depending on the cut of meat you may want to or need to use a meat tenderizer to pound it out to about 1/4 inch thickness.

Season the meat. Jeremy used seasoned salt, garlic powder and steak seasoning.

On top of the meat, lay out your ingredients- He made 3 separate rolls, on jalapeno and pepper jack cheese, one "Philly Cheese Steak" and one with just the veggies and no cheese.

Carefully roll the meat tightly and secure with baking twine. Place on rack in roasting pan and bake at 375 degrees for 30 minutes.

White the meat is roasting, make your bacon basket weave.

It's easy to do on a sheet of foil so you can roll it up easier.  Remove the meat from the oven, remove the twine and roll each roll in the bacon weave, wrapping tightly with foil, and return to oven for 35 minutes.

Remove from oven, unwrap meat and place back on rack.

Run under the broiler for several minutes to crisp up the bacon. Let the meat rest for 5-10 minutes before slicing.

Jeremy has a large family so he made three rolls. This recipe is so easy to adjust up or down to your needs and tastes. You can stuff the rolls with any combination of cheese or no cheese, veggies of all kinds, there is no limit !!!!

Next weekend the World Food Festival is on again, and as is tradition, my nephew and I will be there, and later sharing the experience with you!

Farmers Market Day

Made my big debut at the Stuart Farmers Market. While it was not entirely successful, it was a learning experience and a beautiful warm, breezy day to enjoy being outside.  My jams, jellies and mustards were not the big hit I had hoped they would be, but that's ok.........I did score some awesome farm fresh veggies, one of which was a big yellow zucchini.

I already had three eggplants in the fridge from the Amish farm and knew I needed to use them up soon, I decided to go big and make a big batch of Eggplant Zucchini Parmesan. 

Here is what you will need:

Eggplant (I used three of the common oval purple type)

Zucchini (I used one of those bigger ones most people say are only good for baking)

soft breadcrumbs

eggs

salt, pepper

your favorite spaghetti or marinara sauce

parmesan cheese

mozzarella cheese

cooking oil

Wash vegetables and slice in about 1/2 inch think slices.  In a shallow bowl beat 2-3 eggs, season with salt and pepper.  Fill another shallow bowl with a mixture of 2 parts breadcrumbs, 1 part parmesan cheese.

I used soft breadcrumbs for better adhesion, so you will need to make these fresh. You can use any kind of bread you like, I went "budgety" and used a package of store brand hot dog buns, buzzed in the food processor.

Heat medium skillet over medium high heat. Add a tablespoon or so of oil. Using egg wash and breadcrumbs, coat vegetable slices and place in skillet. Turn when browned. When browned on both sides place in square baking dish, overlapping slices. Continue with sliced vegetables until you have filled pan or pans. I used A LOT so I had one for dinner tonight and 3 for the freezer.

Ladle red sauce over vegetables in the pan. If you are baking now sprinkle with additional parmesan cheese and mozzarella cheese to cover. Bake at 350 degrees 30-45 until bubbling and browned on top.

For those being frozen, skip the cheese. Wrap firmly with heavy duty foil, label and freeze. Add cheese later when baking (from frozen, 375-400 degrees 30-45 minutes covered, then uncover, sprinkle with cheese and bake another 30-45 minutes).

This is a delicious light dinner that has a very decadent lasagna type feel. You can add meat to the sauce if you must but you definitely don't need it. Serve with crusty bread and a salad !

Boozing it up for breakfast

I promise, I will NOT bombard you with canning recipes this season (unless something really awesome comes along) but this is one I HAD to share.

Since it's summer alot of people are relaxing on vacation, perhaps a beachy location with a boozy, fruity cocktail with a cute little umbrella stickin' out of the glass. This jam reminds me a lot of that exact sort of summer beverage and I hope you enjoy it as much as I did.

Strawberry Peach Schnapps Jam

2 1/2 cups crushed strawberries (measure after crushing)

4 1/2 diced/crushed peaches 

1 pack Sure Jell Pectin (this is the brand I used)

1/2 c Peach Schnapps

7 c sugar.

Combine fruits, pectin and schnapps in large pot. 

Man.......I wish you could smell this !!!

Bring to rolling boil stirring constantly. Add sugar all at once, mix well, return to boil and boil for one minute. Remove from heat and divide among prepared sterilized jars, fix lids and rings, and process for 10 minutes.

What I learned:

1. Buying my strawberries weeks ago, cutting them up and freezing them was an awesome idea.

2. Thawed frozen peaches are very much like a sorbet and not very chunky. Next time I will use fresh peaches.

3. It is EXTREMELY hard not to stick a straw in the pot and just DRINK the mixture. It smelled HEAVENLY.

4. I am in love with boozy jams and will be working on future combos!! I have a couple in mind already !!

Some people just can't take a day off

Talk about workaholics !!!!   Joe just can't NOT be a chef on his day off. I guess it's in his DNA. And oh poor me, having to suffer *wink wink*

Today I am going to tell you about Joe's amazing Sunday dinner in a little bit different format than before. Many of these components have already been shared with you so get to scrolling and check out ALL the deliciousness in between, rather than telling a little story and then posting the recipes. Anyway, starting with the basics, Joe made up a big batch of venison meatballs and got those baking off in the oven. Then he got to work on his fresh tomato sauce- diced tomatoes, tomato paste, a little water, couple handfuls of the frozen cherry tomatoes and the weird little golf ball tomatoes you get from volunteer tomato plants that revert back to their original non-hybrid form from the garden (we keep big bags in the freezer for use all year), garlic, herbs and let that simmer for a while.

Since I had been to the Amish farm and we had a table full of gypsy peppers, Joe thought a nice little saute/side of sauteed peppers and tomatoes would go nicely, so he got that going as well.

We had a giant zucchini. I mean giant. The kind most people use for baking, but not us. We have been cutting off chunks and having sauteed fresh veggies all week- with onions, mushrooms, just by the bowlful for a snack or even an omelet. But we still had a good 8 inch long chunk, so Joe halved it lengthwise, scooped it out and stuffed it with Italian sausage, smothered with mozzarella and mushrooms and popped that bad boy in the oven.

Meatballs out, sent off to swim in that tomato saucy goodness for a while, and Joe gets some water going for pasta and pops some garlicky, buttery ciabatta rolls in the oven to brown and crisp. We considered making a salad but.......why ??

A day at the farm

You can't even begin to THINK about rockin' the kitchen without ingredients. FRESH ingredients. After being cooped up for a week a trip to the Amish farm was exactly what I needed. So armed with a brand new box of small trash bags I headed off to the wonderful pick-your-own farm, Hilltop Farms.

It's still too early for pick your own tomatoes, which is driving me nuts. I NEED canned tomatoes. An Italian chef is like Superman around kryptonite without his tomatoes. But the gypsy peppers are ready to pick, although not too many have changed to red, which is the best if you ask me, and they have plenty of other fresh vegetables to pick.

Of course I hit the pepper field first and loaded my first bag full with beautiful peppers. My chef will have his weekend the next two days and I know he is itching to make something Italian and I'm sure several peppers will make their way into his dishes. The rest I plan to chop and freeze for use all year long in the many wonderful dishes we make.

Juuuuust getting started !!

Wanna catch a girl's eye?? Plant a beautiful flower! Most people don't think of flowers in the vegetable garden, but of allllll the vegetable blossoms in the garden, some of which are quite delicious, I think the eggplant is the most beautiful. The delicate purple color is such a POP in a see of green leaves. Sadly, they tend to face downward so snapping a picture is not easy but I did it anyway.

And of course, this gorgeous flower led me to yet another one of my favorite vegetables that lends itself so well to the chef's Italian cooking style and my own very French cooking style, well.......I had to pick a bag. Thankfully only 3 fit in the bag! But if I can find a great canning recipe for eggplant, many more bags shall be picked!

Since this was my first full day of working around the house and running errands after being knocked down by illness for a week I tried to take it slow and easy. So I made my way over to the cucumber field just enjoying the views around the farm, the fresh air, the ancient little dog that greets visitors, the young and old in their Plain dress working so hard around the farm. I made one pass up a row and another pass down a row and bagged a full bag of small cucumbers, just the perfect size for a first batch of pickles anyway. I'm sure there will be more, pickles are pretty popular around here.

And so.........happy with my purchases I made my way home, with dreams of Eggplant Parmesan, stuffed peppers and bread and butter pickles dancing around my brain. It's a good day !!