An Involved Lunch

Same subject of soup for lunch. This was when I made an "Italianish" Wedding Soup. To me this means: Meatballs, broth, a dark leafy green, annnnd whatever else I feel like adding. Keep it streamlined though. Simplier the better sometime.

 

Wedding Soup Makings

 

what's different?

 

breaking down a bird for stock and the week

 

browning = added flavor
Searing/Rendering down any fat is totally optional

 

 

obviously I was just rendering fat and using the soup pot as a trash bin for my stock trimmings

 

reservations look alike

 

the beginning of a beautiful marriage

 

intermission. cue elevator song(s)

 

premade provisions

 

LEGGO!

 

 

 

sand need be avoided

 

love bird friends

 

squeeze lemon juice and give a rub with the lemon skin for flavor and slight wiltedge.
This could also be viewed as making holy in some religions or cultures
I wouldn't know.
I'm stupid like that.

 

 

rolling boil with the vedge, meatballs, and stock obviously

 

nighty-night

 

go to sleep

 

add vinegar or a spritz of lemon to liven up and cut the iron in the spinach

 

finishing touches this time

 

serve piping hot in a bowl

 

remix!

 

or a coffee cup. It's whatevs

Lunchable

I don't brunch. It's just not my way. I do; however, get hung-over from time to time. This calls for a quick audible (NFL talk) and a "rummage around the kitchen" (Nigella Lawson speak) for something warm, easy on the stomach, and not boring at all. Total cost of this meal is pennies/spare change. The avocado is the most expensive thing (accessory) and is not necessary at all. I just used what "I had on hand" - I never understand that expression when talking ingredients - it's like, people don't eat hands. Do they?

 

 

 

 

 

 

 

 

Homemade chicken stock, tortilla chips (yellow corn, On the Border brand), splash of tomatillo sauce, chicken, and raw onion + chopped jalapeno - topped with avocado and a spritz of lime cheek.

Cilantro would've been so good with this dish, but alas. Didn't have any on hand.

Atomic Buffalo Turds

I received this recipe via FaceBook Messenger June 12, 2014 at 8:58am from a very close family friend. This person picked it out just for me! She/he (whom shall remain nameless for the time being) is always on the look-out for me.

At the time Jason was planning on smoking a brisket - so taking that into consideration along with Sunny Anderson's recipe for Smoked Gouda-Chorizo Jalapeno Poppers that I remembered making before - I devised a new plan of attack - aka "Atomic Buffalo Turds"

 

This was 2-3 years ago. Weinbrenner +Pendergraf BBQ's rule once a year

On to the recipe! This is a Texas Recipe so that means it's extremely adaptable.

(on a separate & unrelated note) Written instructions are great, I guess. I'll include them in the end.  

 

beginnings

 

What I was working with at the time

 

Jalapeno(s)

 

3-4 slices hot capicola ham chopped

 

mixture of beer, grated cheddar, asiago, egg, Worcestershire, s&p, and that's all I can remember - maybe some Dijon added

 

I smoked a brat and then made a beer bath as I broiled two split jalps in my salamander

 

a second look

 

and a third peek see

 

I smoked 3 jalps whole.

 

prepping for filling

 

to scoop or not to scoop.

 

stuffins

 

pack it down.

 

 

make a pocket for bratwurst slice(s)

 

 

 

this isn't a "to scoop or not to scoop" thing. This is called scraping.

 

hubcap?

 

is this content too graphic? You be the judge.

 

 

another option would be to slice the brat vertically and skip slices altogether

 

 

options are endless

 

 

nother one.

 

whose ready to broil already? ME!

 

ready

 

set

 

-broiling-

 

good to go!



ATOMIC BUFFALO TURDS

12 fresh jalapeno peppers
12 slices of bacon
24 little smokies
1 package of cream cheese (room temperature)
2 tsp paprika
1 tsp cayenne pepper
Sweet barbecue rub
 

To start the construction of the atomic buffalo turds, you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno juices from soaking into your skin, so proceed with caution if you choose not to heed my advice. Trimming these guys is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.Top each one of the jalapeno “boats” with a little smokey.Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn’t leak out through the hole.Since bacon already contains a good amount of sodium, you’ll want to season the buffalo turds with a sugar based rub. If you’re the do-it-yourself type, a nice blend of brown sugar and cayenne pepper works great on these bad boys as well.Cooking the buffalo turds is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn’t overly crispy, but it’s definitely cooked enough to be bite through. If you prefer a crispier bacon, then I’d suggest kicking the temperature up to 300 degrees for about an hour. You’ll want to keep a close eye on the peppers though. If they overcook, then they’ll loose their stability and your turds will spill out all over your smoker.Once your buffalo turds are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with some warmed up Fischer & Wieser raspberry chipotle sauce

this recipe was found online and we had to share See More

By: Hard Core Country



Mine. Own. Not yours.

Thanks, Mrs. Susan.