Here’s another quick salsa easy to make with the bullet.
- 1/2 Beefsteak Tomato
- 1/2 Sweet Onion
- 1 Anaheim Pepper
- 1 Jalapeno Pepper
- 1-3 cloves of Garlic
- 1/2 lime
- 4-6 Mezzetta Hot Chili Peppers <–adjust for heat and color
- 1 tsp. Cumin
- Salt to taste
- (Optional) 1 tbsp. Sriracha sauce
- (Optional) 1 – 3 sprigs cilantro
Put it all in and blend it up. The sauce is more green without the Sriracha sauce. First time around I put in 3 cloves of garlic and it had a nice garlic hit. The second time around I cut the garlic down to one clove and it moved back quite a bit in the flavor profile.
Love the tool and making salsa is a snap. Here’s a Kale Avocado Salsa for all you Kale Folks…
- 1/2 – 1 cup Kale
- 1/2 Sweet Onion
- 1 Jalapeno
- 2 small sweet peppers
- 5 Mezzetta hot chili peppers
- 1/4 cup of the juice from the peppers
- 1-2 teaspoons cumin (to taste)
- Salt to taste
- 1/2 small avocado
- 4-5 heirloom tomato’s
- 1 tsp. dried garlic or 1 clove
- 1- 2 Serrano pepper(s)
- three sprigs Cilantro
Put it in the bullet and blend until smooth. Makes a creamy salsa (thanks to the avocado). A local market carries a bag of frozen avocado halves and that works great for this. Easy to can up and you can add in extra vinegar for more zip.
What happens when you take;
- 3 slices of maple bacon
- 5 boneless skinless chicken thighs
- A generous shake of cayenne pepper
- A moderate shake of ginger
- A moderate shake of curry powder
- A can of dole sliced pineapple
- 1 cup of baby carrots
- 1 large sweet onion (halved and sliced) – Walla Walla of course!
- A bottle of Kikkoman Teriyaki Marinade
- Some Mesquite Charcoal
- A barbeque Wok…
Sliced chicken thighs with bacon cooking on the grill. The chicken and bacon was tossed with the spices.
Poured in the Pineapple with the juice, the Teriyaki sauce, sliced carrots and onion. Using the juice, I basted the chicken while it grilled…
A little chicken and the rest..
Time passed and it came out looking like this…
I served it with a little Fried Rice…
It was also good the next day rolled in a flour tortilla…
You start with…
Ok, I added a bit more but it ended up like this…
Orange Salse (Kickin’):
- 3 jalapenos peppers
- 2 Anaheim peppers
- 6 small sweet peppers
- aprox 1 tblspn fresh cilantro
- aprox 1 tblspn fresh parsley
- 1/2 cup dried onion
- 2 sm. manderin oranges (cuties)
- Juice of one lemon
- 8-10 grape tomatoes
- 1/2 sweet onion or 8 green onions
- 1 clove fresh garlic
Dice up all the fresh stuff. Tough, I know, but you’ll get through it. Why? because you want ‘em diced up fine.
Now, you may ask why I ‘m putting in dried onion in addition to fresh onion? Yes? No? You already figured it out? Well, by time all the dicing is done the salsa is a bit juicy. I thrown in the dice onion to soak up the excess juice.
The stockings were hung by the chimney with care.. Wait, wrong holiday. In fact, other than the usual weight gain, Thanksgiving tends to be just a blip on the Radar between Halloween and Christmas.
So here was the table…
Then the bird in its final Form…
Ok, this one has a bit of a technical factor requires patience! Before trying this, I’d try this recipe from the Hershey Kitchens Cocoa Fudge. That’s also the base recipe for this modification.
- 3 cupssugar
- 2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
- 1/8 teaspoonsalt
- 1-1/2 cupsmilk
- 1/4 cup (1/2 stick) butter
- 1 teaspoonvanilla extract
I used the special dark and to that I’ve added
- Starbuck Meduim House Blend (2 packages)
- 1 Tbsp. crushed Red Pepper
- 1 tsp. cayenne pepper
- 1/3 Adams Crunch Peanut Butter
- 1/2 cup Dry roasted Peanuts.
Here we go…….
Now for the drunken cranberry sauce
Getting ready for the Thanksgiving feast. I’m going to make some turkey, some ham and a few other things.
For the Turkey it is going to be a traditional roasted bird with a cornbread stuffing. The ham will be slow cooked.
Researching some brining recipes for the turkey…
I’ve taken a look at All Recipes.Com, then took a look at Dry Brining. I also found some good advise like this HowTo article
For the ham, I’m going to use a honey barbeque sauce with cloves and garlic. Photos and recipes to follow.
The 15lb turkey is in the fridge thawing out now. I’ll put it into the brine Wednesday night. According to most brine recipes, the rule seems to be 1 hour per pound, so 15 hours should be about right.
I’ll be dry rubbing the ham the night before as well. Then I’ll be using the cooking times from Recipe Tips.
Start with skinless and boneless chicken breast (4-6 oz) and 4oz piece of Halibut. If fronzen, thaw ‘em out. The first part is to get the Sesame Chicken going because it take a bit longer to cook.
- 1pc Chicken
- 1 Aluminum Boat
- 1 Tbsp. Sesame Oil
- 1/2 tsp. granulated garlic
- 1/2 tsp. fresh ground black pepper.
Next, prep the halibut
- 1pc Halibut
- 1 Aluminum Boat
- 1 Tbsp. Olive Oil
- 1 tsp. Soy Sauce
- 1/2 tsp. Curry powder
Put the chicken in the boat, pour over sesame oil and place in the oven on Hi Broil 5 mins. While the chicken is under the broiler, put the Halibut in the foil boat, pour over the Olive, Soy Sauce then sprinkle on the Curry Powder.
Put it under broiler after the Chicken has cooked for 10 minutes (5 mins on a side)
Once the Halibut is under the broiler, continue the 5 min cook cycle until done.
Halibut at rest…
Serve the chicken with corn. The halibut was served with a carrot cabbage salad.
(~ half cup shredded red cabbage and a half cup carrot shreds topped with diced peppers, onions and cilantro. Tossed with Red Wine vinegar).
The final products.
…Halibut with the salad
Chicken with the corn…
It’s harvest time and the local corn is always a delight. Fresh and sweet. This is how I like to cook it up…
Cutting off the ends, I run the corn under water to remove the outside silk.
I end up with…
before I wrap it up for the grill, a pat of butter…
To keep it moist, I wrap up the corn in some of the cornhusk…
Next comes the foil…
Finally ready for the barbeque…
Put it on the grill with the main entrée…
the finished cob…
And, yes, it was really tasty…