Appetizer of sliced cucumbers with olive oil and salt.

Main course of Pan Seared Yellowfin tuna steaks With an Avocado, Cilantro, Soy, Ginger, and Lime sauce. A green jalapeño is called for in the Tyler Florence recipe, but I might instead use a red ripe fresno from the garden. I’ve got both in the garden so it will be a cooking time decision.

Fresh from the garden zucchini as one side dish, probably sautéed with a little sliced onion since no one but me likes it grilled. Fresh corn on the cob grilled as the other dish. Going to heat up the cast iron Comal on the grill and do the sear out there. Pile the blazing hot coals directly under the comal and grill the corn at the cooler edges of the grill. Fire management makes it work.

The experiment was a great success.
After the meat was done I added one cup of the vegetable juice and two cups of water.
Now I need to simmer off about one cup.

Okay I decided to not cook the cup of water off and tossed in the masa.
I used 1/3 cup of masa and enough water to make 1 2/3 cup of masa mix more or less.
Now that is simmering but I also added about another medium handful of chili powder.
Maybe about 4 to 5 heaping tablespoons.

Here it is.

Looks great!

I threw together an Indian dish today - a sambar, made with some of my frozen okra, and a very large scallion from the garden, sliced up instead of scallions, and browned, along with the okra, in a NS wok.
Okra and scallions, about half way through browning. by pepperhead212, on Flickr

While that was browning, the toor dal cooked for just 8 min. in the Instant Pot. When the pressure released, I added some leftover brown basmati, along with the sambar masala, turmeric, asafoetida, and curry leaves, as well as the browned okra and scallions, and brought to a simmer for a few minutes. Then I added some chopped cilantro, and some chopped scallion greens, and that was it!
Finished okra sambar, with toor dal and brown basmati. by pepperhead212, on Flickr

Finished okra sambar. by pepperhead212, on Flickr

Here is how I ate the chili with some ice cream.

I took somewhere around a pound of ground chuck last night.
Mixed in about a teaspoon to a tablespoon so of Polar soy sauce.
About 1/2 to 1/4 teaspoon of my sweet lime fermented ghost pepper sauce.
About two slices of bacon, I say about because all I buy is Wrights bacon ends and pieces.
Mixed in the soy sauce and hot pepper sauce with the meat and let it set in the refrigerator.
Cooked the bacon to about 1/2 crispy soft stage.
Once it was ready I chopped it up into bits and mixed in the meat.
Let sit for awhile and mixed again.
Made a big patty out of it and fried it in the bacon fat.
Folks this stuff was over the top good.
Not too hot at all just a hint but you could taste everything.
In all my life this is the only thing I have ever done to a meat patty that I will for sure do many times again.
I dont care for bacon burgers but cooking half soft, chopping and mixing is was over the top big time.
It went on hamburger buns with lettuce mayo and sweet relish.
I ate half last night and the rest for lunch today at work about half cold and it was still over the top good.
This is not a burn your lips off hot meat patty at all.
Last night I had it with crispy thrice fried french fries dipped in mayo.

We decided to make Philly cheese steaks for lunch today. Uh oh... no rolls. So I made some sub rolls. The sandwiches were really good but I was so hungry I forgot to take a picture of the final product until it was already gone!

Nice looking rolls!

Those rolls look terrific who needs to fill them to make them good.

Rajun Gardener wrote: ↑Sat Mar 14, 2020 6:57 pm That looks awesome!!!

I would need some horseradish and Au Jus to be in heaven.

Medium rare beef is always better with horse radish sauce. A place in Olean New York called Beef & Barrel makes a sliced prime rib sandwich on kummelweck buns drenched in Au Jus. I always requested horse radish on the side. Delicious!

It rained all day and night yesterday and most of the day before. Coupled with the "shelter in place rule" I've been doing some cooking to pass the time. I'm not a measure it twice type of person. I'm a "pour until it looks about right" cook. I don't normally cook big pots of stuff, because I will want to cook something different tomorrow. Leftovers are not a favorite food in our house. I made potato soup two days ago with bacon and garden scallions. Yesterday, it was broccoli salad. I can eat broccoli salad until I'm full. I don't have recipes for either. I don't know how to write a "until it looks right" recipe.

Hey GoDawgs, are your rolls yeast rolls or baking powder rolls? They look so good, I thought I could smell yeast in the photos.

Rajun, I like Gar fish, but I mostly ate gar balls in Louisiana. I bought some fillets once and cooked them on a grill. They tasted pretty good with a liberal application of Tony's. My grill smelled like a burning trash dump for a month. I kept firing it up trying to burn the smell away. It took about a month before I could cook anything else on it.

Donnyboy wrote: ↑Sun May 17, 2020 3:40 pm Hey GoDawgs, are your rolls yeast rolls or baking powder rolls? They look so good, I thought I could smell yeast in the photos.

Thank you, DB! Those are yeast rolls. I believe the recipe came from one of the King Arthur bread baking books. Very easy.

Using up the last of my frozen green peppers, I made stuffed peppers tonight.

Stuffed Peppers by Brownrexx, on Flickr

Didn't wash the kettle I caramelized the corn in the other day.
It still had some olive oil in it.
Cooked spaghetti in it.
Tossed in raw tomato and let it cook in the hot drained pasta with black pepper garlic and butter.
Cooked meat patty spiced with ghost pepper sauce.
Topped with cojita cheese from Mexico.
Very tasty.
Have some for tonight too.

It's pork chops in mushroom gravy along with a turnip gratin, salad and homemade rolls for sopping gravy.



The turnip gratin was made with turnips from the garden. It has Parmesan cheese in the sauce but like a dummy I was just boogeying in the kitchen and accidentally added to the sauce the cheddar that was supposed to go on *top*. Duh. No more cheddar in the fridge so I grabbed two slices of Velveeta and used that. Oh well.... it still tasted good.