Don't get too excited, this was from about two weeks ago
Everything in that salad up there, except the tomatoes I grew here in my back yard.
Romaine Lettuce, RADISH GREENS, Squash blooms, and raw squash are in that salad.
I love radish roots, but have never grown them, so following the distructions on the packet, I dropped about 3 seeds in each hole I poked for them, and they all seemed to germinate.
Hence, I had a LOT OF FOLIAGE, not that many roots, so I experimented and damned if those Radish Greens weren't great in a salad!
So now, my squash and cucumbers are coming in great!
↑Yesterdays harvest, including some wild blackberries from along the street in front of my house
But I have TOO MANY RADISH GREENS!
So I looked up recipes to see if they could be cooked, and
“Voila!”
I tried them tonight, the recipe called them 'Sautéed' but my larder didn't include summa dat dere stuff, so I "wanged it sutherin style"
↑here are some of the few roots I have so far, but to the right is an ENORMOUS pile of Radish greens washed and chopped up
To begin with, I sliced some squash (cooked with butter, pepper sea salt and bacon fat,... in the south you gotta have bacon fat)
Then, I done up dem greens, sorta like the recipe
So I got this far↑ and my phone rang, and when I came back, I thought "More Cowbell" (bacon fat)
Then adding the greens, they quickly cooked down like all greens will do
Now full disclaimer. I do NOT like cooked spinach, I can only tolerate it raw in salads, and at the above stage they were a whole lot like cooked spinach, but I let them cook some more while I did up the main course.
Y'all know me by now, I go straight to the marked down meat section when I go to the store, and if I find a good deal, I buy it, often freezing for later.
This had sat in my FRIDGE for about a week. Time to cook it.
So according to another recipe I discovered about a year ago, you season both sides of the meat HEAVILY with salt and pepper, in this case Fresh Hand Crushed Black Pepper (I have a mortar and pestle)
It sat soaking in those flavors while I did some other stuff, then...
INto the pan with some fresh picked Rosemary (I gots dat too, and Thyme)
When the meat was seared on both sides, I added about a Tablespoon of unsalted butter (real butter) and tossed into the resulting meltoff, the last of the minced garlic I had in a jar.
Then, bathing the meat with that hot herbed butter after I turned off the heat, the end result was
(There you see the black pepper I crushed up in the mortar, didn't get used... YET)
But it were some kinda good.
Oh! The Radish greens did tender up a good bit, and I will certainly be doing this again.
"Jerry the mad chef does it again"
by
Jerry E Smith
©06/13/2022
All images original taken with my cell phone
by
Jerry E Smith
©06/13/2022
All images original taken with my cell phone
You might be a mad chef, but I would eat any of your mad chef concoctions any day of the week!
Nicely done my friend, I hope you're feeling well 👋
Hey dair yacob my friend. Long time. I hope YOU are well. I check your discord channel almost daily, but then I guess that's all I do, so it's my fault
I FEEL fine, I just have a whole lot going on, and now this mad feline dominating my life ha ha ha
You've met Tommy, haven't you?
He's a recording star now
https://soundcloud.com/jesmith-1/tommy-purr-06102022?utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing
Once again, you have cooked up some things that look and sound delicious. We have had so much rain and chilly weather where I live, I still don't even have anything planted out in the garden except potatoes and tomatoes and gladiola corms. And they all went in very late, and very recently. Hoping for a planting day on Wednesday, as I bought squash plants at the farmers market and they need to get into the ground.
Good morning and good luck with all that @scribblingramma .
I was told that when it got hot, my squash would stop producing.
We have just now in the last few days soared over 90°, and it will remain that way now for months.
We've had a fair amount of rain as well, but my ground is hard and doesn't absorb water well (which is why I went with the raised beds this year) but we are not projected for more rain for a couple of weeks.
So far (knock on wood) my squash show no signs of slowing down... I got two largish squash and one largish cuke this morning.
My cukes have some sort of white stuff on the north facing leaves; doesn't seem to be hurting anything, yet these are not producing (yet) nearly like they did (in ground) as they did last year. Last year they were allowed to run on the ground, this year I've tried to keep them up on the fence
Thank you @ackhoo dear friend, and all of you on the @qurator team
Wow this is great keep up the good work
Gunna use this as inspiration to break out of my mindset of thinking slapping a cheese slice onto something is getting fancy.
This is a whole 'nuther league above my current chef skills. Looks delicious and I am sure it tasted divine.
It did taste wonderful. I've done steak that way several times now. It gets messy though, 'cause there is no way to use a splatter screen on the fry pan with you having to add butter and herbs, then baste the meat.
The result is SO very good though.
I like my steak a little thicker, and cooked a little more and the medium rare (leaning towards rare), but of course the meat continues to cook even after you take it out of the pan, so it is somewhat of a learning curve.
When I am bored or otherwise occupied in a room with a TV, I tend to watch cooking shows, PBS and DAPL
I especially like Jaime Oliver who on DAPL has both "30 minute meals" and '15 minute meals', and he shows you ways to do wonders in the kitchen with a few herbs and in a short time
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