So, that's homemade kraut? I'd like the recipe. :biggrin5: I've done few kraut recipes, and liked them, but none of them have blown me away. That and slaws. Probably the only way I eat cabbage is in a kraut or slaw. There must be at least 100 ways to make a slaw. CD
Looks good, not salt needed right? Here is a simple dinner we had for New Years. Beef Tenderloin (medium rare), Fig Salad and veggies. A nice red from Chili, it was a bit green but good with the beef. Don
Just got back from vacation... Spent 9 glorious days in South Carolina.. 5 days in Charlestown, hitting some fantastic restaurants..... sampling the southern cuisine... 4 days on Kiawah island..... Last night there I had 12 hour smoked BBQ brisket and warshed it down with some of these..... Very tasty....:beer
Just for grins, I decided to try making some corn fritters. I'd never had them before, but they looked good. All the recipes I found called for canned corn, which seemed like they would be pretty wet. I drained mine as much as possible. They turned out pretty good. I used a little pure maple syrup for dipping, which worked really well. CD .
Spent Christmas and New Year a couple weeks back in Charleston SC and at The Sanctuary on Kiawah Island.... Man... I had some of the best Southern Cooking ever.... Charleston is loaded with excellent restaurants.... We had some memorable dinners at Cypress, Magnolias and Poogan's Porch... Wanted to get reservations at Husk, but they have extended reservations that run out several months, alas... It was not meant to be... On this visit... We will be back with plenty of advanced notice for a meal at Husk....:drool Made some fresh, just out of the oven using Sean Brock's biscuit recipe a few minutes ago.... Sweet cream butter and Rothschild raspberry preserves.... Unbelievably delicious.... Light and fluffy (Kroger caries White Lilly self rising flour by the way) https://www.outsideonline.com/1865746/husk-sean-brocks-buttermilk-biscuits#ooid=dlc3I5YTo4Yor_Fi8XTx-xNfHQ3K_kWv
I'm really getting into biscuit makin and biscuit eatin.... I destroyed my crapola biscuit cutter with my last batch.... So today I made these..... Industrial grade SS biscuit cutters.....
I felt like I needed a little Southern cookin.... Shrimp N Grits with some cajun spices..... Mmmmmm Good...:drool
I met some cousins for some real Texas BBQ for lunch. Lockhart's here in Dallas uses Kreutz Market's recipes and their sausages, so it is real Hill Country BBQ -- sold by the pound and served on butcher paper. I forgot to take pictures. It was gooooood. My cousins live in Devner. They went to a "chain" BBQ place on Friday, and were very disappointed. They must have liked the brisket, today, because they ate a ton of it. CD
Lockhart Smokehouse had an incredible potato salad, and I wanted to replicate it. There was no recipe online, but I remember what was in it. It was spicy, like cayenne pepper spicy. It also had a reddish tint, like there was hot sauce in it. I used mayo and stone ground mustard for the base of the sauce, with cayenne and Frank's red hot, salt and black pepper. It also had bacon. I fried up half a pound of bacon for mine -- and didn't eat it before it got to the potato salad. That was an achievement on its own. I also sweated some diced red onion, celery, and garlic just enough to get the bitterness out of the onion. It all came together great. It tasted good freshly made. I can't wait to try it tomorrow. Potato salad really needs to sit in the fridge overnight to let the flavors mix. CD .
My wife is out running some errands... Made some Maker's Mark whiskey balls today when I had the kitchen to myself... Why? Just because....
After a nice back road drive to Amish country Babs & I has some Turkey open face samiches with gravy & smashed taters. Finished up with a piece Cherry pie for Babs & Dutch Apple for me. Home now & time for a nap.