Adventures with anrkst.

Then a full tray of trimmed and seasoned chicken breasts...


Arrrrgh!! D*mmnit!!! You know what happens when ceramic hits concrete?!!!


Awwww, Stop ya whining. Pull a Jeff Randall, Splint that sucker and crack on I say!


Settled on potatoes, carrots, onion, and celery for vegetables. (Needed a touch of green but she no like asparagus. )


It's a given...I don't even have to look down.

 

Was there any doubt that Noah might go paddling by?!


This on/off thing is not going to overcome my stubbornness.


I need a 425f ish so 16 low-20 high...


The splatter is killing my lower heat. Hmm, call for backup. Yep.

 

I turned the chicken twice in 30 minutes, add the veggies and the rest of the garlic oil at 30. I had to reload the bottom heat and go an extra 30. It's coming down in sheets here...


The Apricot glaze goes on for the last bit, 15-20 minutes is good. I need a roof on my patio.


OK, His table manners are atrocious...


But He's just so adorable! ❤!

 

anytime is a good time to burn a chicken. Bout to be the cool season on this side of the mud ball, I’m gonna be out here all the time.

 

Hiya guys, I've got a super easy one for you today. I really wanted to do this outside but it jumped back up to a nice mosquito inhanced 90f this week.

How about a bowl of Italian Zucchini and Sausage Soup?

Let's start with my Italian mix and add 1/8 teaspoon of cayenne pepper. Heck yeah.


I like making my own stock. I get to control the outcome that way.


I admit it. This only faintly resembles the recipe ripped from the magazine...

he's orange, and sleeps like a chicken, but I can't cook without him.

 

This may be the easiest Soup I've made...like ever!


So you just half lengthwise n quarter your
sausage, brown it a little, then in with some chopped garlic and sun dried tomatoes in olive oil..


Then you lift those out with a pierced spoon, and in with onions, carrots, and celery. Saute those just till the onions start to turn...


Then zucchini in, and give it about 5 more minutes..

 

Then pour in 1 can of diced tomatoes, and 1 can of beef stock. (I could have made pork broth but trying to contain my recipes to the still new "empty nest" effect. )


Get that up to a decent simmer, 3-4 minutes...


The dump the sausage back in and...


Add your homemade chicken stock. You might need to up the heat to get this to a low simmer. When it does, set a timer for 20 minutes..

 

At the 5 minutes left mark, add in 1-2 chopped green onions and about 2 teaspoons of Worstershire..


This is what I came out with..


I decided at the last add that this should serve over rice. Thankfully that's exactly how long it takes in the super cool microwave rice cooker.

A nice savory even flavor with just a hint of bite. Mine took 45 minutes and there's lunch for tomorrow. Try it out.

 

We had planned to go out this weekend but...Sous Nmbr2son developed an eye infection at the last minute so....
Give me just a minute.
How about some Swamp Soup?


There is no recipe here..give me this and this....


I wish you could hear this. He's actually quietly snoring down there.


I thought about getting the potjie out and building a fire but its decided to be "yeesh summer hot and mosquito infused" for a few days.

 

Things to always have on hand. Sausage, Shrimp, Chicken, Bacon, Garlic. (And a SPOON!! )


Onions, peppers, carrots, celery, tomatoes...


Then a can of okra, corn and tomatoes. A can of chicken stock. And a quart of that homemade gumbo base I did a little bit ago.

 

in with a quart and a half of Quick thawed pork bone broth, high simmer, set a timer for 30 minutes, and get some rice going.


If Seinfeld ever comes back I might get to be on TV...

 

The natives are...restless.

Today I'm going to make Chicken Marbella. Original recipe can be found in the classic kitchen tome "The Silver Palate". I adapted it from a single meat entrée to a 1 pan meal that uses reasonable, available ingredients .

A simple reduction that can just be mixed in a bowl. I did use a pinch of kosher salt not pictured and lemon juice and lemon pepper in place of whole fresh lemon.


If you sidestep right, pick up your feet or your going to stumble.


Here are my simple upgrade items.

 

First thing, need to season the oil with.. "some" garlic.


Then a browning, both sides. 5 minutes on each or so..


On the second turn add your vegetables. I gave them a light dust of Mrs Dash.


Then pour/spoon your reduction over and kill the heat. Just let it set while your oven heats to 400f. (Mines takes 5 minutes and the residual heat gave a low low simmer.)

 

Toss the lot in the oven for 30 minutes. Poof, easy tangy zippy meal. Hardly any work at all.


So..it needs be asked, Whose version would you rather have for supper? Theirs? Or mine?

 

Hey Fellas. Let's take a trip thru time..whatta you say? Step thru the wall way way back to the 15th century, Sicily,
For a bowl of "Peposo ala Fornacina".

Peposo is a dark peppery slow cooked stew favored by the clans who worked the ceramic kilns in times of old...

There is 1/2 cup of bouillon, 1/2 cup of wine, 3 tablespoons of tomato paste (not pictured) 1/2 teaspoon of whole peppercorns, teaspoon of Mrs Dash, and a bay leaf. 2 tablespoons of olive oil. That's it.


You just toss these in, no grinding.


For MyLove, Instead of beef or lamb, I'm going to use venison, "A" cut, backstrap. Harvested and processed by my own hands.


Nothing but good in that jar...


Sid sez, " Da..it's 7.30 in the morning. Too early for dis."

 

Am I going to stick to the original recipe?
Of course not. "Savory upgrades ".


This looks interesting, let's cook it!


I don't have a 15th century ceramic pot.
Nor do I have a 15th century kiln. But this ought to work for a simulation yes?


Set the temp for 225f and the timer for 8 hours...

 

Hmmm. Had a net glitch there...


This is traditionally served with Polenta. I don't think I've ever used it, research time. Then off to the store, this is literally the only thing they had.


I decided this would get a little seasoning, and then browned in a dab of olive oil and butter. As a final touch I'm going to steam it in about 3 tablespoons of beef broth.


About 8 hours and 10 minutes later...


Smells fabulous..she said it was "Wow. GOOD!!" Another win in my column.


Yall come see me alright? I'll make a bigger pot next time.

 

Mouth watering as always!
So the polenta was pre-cooked? I thing it is corn flour and salt. It is very popular here as a base for fried eggs, fried pork or just with some cheese. We call it Kachamak.