on July 29th, 2014
So what are you doing with those fresh peaches from the farmer’s market this summer?
(I’m off in Seattle/Vancouver/Victoria right now and hope to have lots of new ideas to cook up when I get back.)
I missed getting my Fredricksburg peaches last year and this year so I was in search for the best peach I could find. On my way back from Austin one weekend I stopped at Buckee’s Truck Stop (or gas station, or mega everything store). At the checkout, there was a bushel of home grown peaches and they were the most beautiful peaches I have seen in years. The touch was great, the smell was like just picked freshness off some farmer’s tree so I bought a few for this recipe.
You never know what you are going to get in a peach. I have picked up beautiful peaches at the grocery, liked the feel of it in my hand when I gently pressed on it, loved the smell of the peach when I took a big sniff but then when I got home with it, chilled it, got out a big bowl to cut my peach in, only to find when I cut it open it is a mealy, tastless peach. Short of asking for a sample before buying a peach, and I’m likely to do that at a farm stand, I know no other way of finding a perfect peach.
So the sad end to those fresh Buckee’s Truck stop peaches is that I kept putting off making this dessert because I did need someone to eat it. I looked at the peaches each day and the first few days they were smiling back and me saying “we’re ready”. Then I waited, and waited, and waited and when I decided it was time to make it the peaches were in no mood to be made into this nice dessert. They had puckered skin and way beyond looking pretty in their pink skins. So I ate them.
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on July 24th, 2014
A fisherman’s tale. (by George)
Since this dish would not be possible without the fish my husband caught I decided maybe he should be the one to write his fisherman’s tale.
NOTE: My Corn Dog Shrimp recipe just got picked up by Delish.com. They linked back to my website. Hopefully that will give me more traffic.
A fisherman’s tale — by George.
My recent fishing trip topped off a year of fishing than has run the gamut from remote wild river salmon fishing and off-shore halibut trips in Alaska to white bass fishing in Texas and now most recently going off-shore for yellow fin tuna near Venice as in Louisiana (not to be confused with Italy). Venice is about an hour or so south of New Orleans on the peninsula that forms the tip of the Louisiana boot and the mouth of the Mississippi river. It’s literally the last town at the very end of the last road that follows the western side of the river deep into the thick Louisiana marshland to the river’s end, the Mississippi River delta. It’s not a fancy resort type area like you would find along the Florida coast but it has world class fishing and it is a major staging area for off-shore drilling companies and on-shore natural gas processing (which I used to know a little about)
We were hoping to get into some yellow fin tuna as more are caught here than anywhere but after catching our live bait near a nat gas platform and then a 40 mile ride out to the deep blue gulf waters (around 1500 feet plus) and hours of very hard fishing we gave up and starting trolling for Mahi Mahi. The highlight was when 3 of them all hit at exactly the same time. The reels seemed to spin out of control and we learned first hand how fast and strong these fish really are. It’s hard to describe how vibrant their colors are in the water. Unfortunately for us that was all we would land for the rest of the day. We blamed it on the weather – what else?
Most people think you only catch them in Hawaii but Mahi Mahi is a type of saltwater fish commonly found in warm coastal waters around the world, including Southeast Asia, the Caribbean, and even some parts of Australia and yes – the Gulf of Mexico.
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on July 19th, 2014
Love those summer melons!
I came across this recipe when I was looking for a side dish for some Mahi Mahi my husband caught back in June. (His fisherman’s tale to come soon.)
I turned to the internet and with just a few seconds came up with this from Epicurous’ website. I love cantaloupe, especially in the summer when smell of the fresh melons catch you when passing them in the market; and there’s nothing better than a juicy sweet watermelon.
You have probably made mango salsa many times and if you have tried a fruit salsa with cinnamon tortilla chips, that should be on your list of easy summer sweet endings to your meal. I’ve never really thought of using watermelon or cantaloupe in a salsa but why not; and I think avocado goes well with any fruit salsas. At first I was going to just try the cantaloupe but I had some beautiful watermelon left from the 4th so I thought the more the merrier and decided to use both the melons in this fruity salsa.
This Salsa makes a great side dish with fish or just about anything you might want to do on the grill. I mentioned fruit salsa above and I think this salsa would also be good with a bowlful of chips, but maybe a salty tortilla chips because who doesn’t salt their melons?
Hope you enjoy this.
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on July 14th, 2014
A Mamaw recipe.
I have posted plenty of slaw recipes here. Cole Slaw and just Slaw. We’ve had that discussion before about whether something is a cole slaw or just plain old slaw.
Mamaw was my sister’s husband, Gary’s, grandmother. I remember meeting her maybe just once but I have been cooking some of recipes for 45 years now. Wow, that really says something about those old recipes that get passed down in families. The only recipe for Banana Bread that I will ever make is Mamaw’s. I’m not even related to Mamaw’s but I can imagine the dinners she use to cook for all her family.
I think slaws can go with just about any type of meal. I made this Marinated Slaw one night with bar-b-q pork steaks that my husband does; and he does the best ones ever. We have them cut over 1″ thick and he smokes them on the Kamoto Joe Smoker. I did baked sweet potato slices with a rosemary butter drizzled over top, and of course, deviled eggs. We can never have bbq without deviled eggs.
The best thing about this slaw other than the sweet/sour taste and the crunch is the fact that it will last over a month in the refrigerator. Now you don’t have to throw out all those other coleslaw/slaws the next day because they are soggy.
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on July 9th, 2014
I’ve made this four times now.
I’m sure you have all prepared pork tenderloin some way. We prefer pork tenderloin over a pork loin roast because it is so juicy and tender and quick to cook.
One of the easiest ways I have prepared it is to cut into about 1 1/2″ pieces, wrap with bacon, marinade and throw on a grill for a quick cook. But after trying this recipe when were in Austin for Thomas’ birth, I don’t think I will ever do pork tenderloin any other way. Since that weekend, I have made this 3 other times.
Cook’s Illustrated gave three versions of the marinade. I have tried two, this one and the orange garlic lime. I like them both and I will give you the orange marinade at the end of this post.
I don’t know if you have ever bought a Cook’s Illustrated magazine but if you haven’t you should. They try and try a recipe until they get it just right and they focus a lot on the techniques of cooking which makes it easier to cook great food with their detailed instructions. The paper copy of the magazine always has black and white sketches of the foods but my digital copy on my iPad starts black and white it it slowly changes to a beautiful colored photograph of the food they have just prepared.
According to CI the shape of the pork tenderloin does have much surface area for browning. Pounding the meat into a flat steaks gives more surfaces for the meat to touch the grill leave more flavor into every bite.
I hope you will try this recipe and if you have a favorite pork tenderloin recipe, please leave in “comment” section at the bottom of the post. That’s below the three little pictures at bottom.
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