What's cookin', good lookin'? Part II

[cfuhrer]

It's the time of year when I start interviewing cold side salads for the summer grilling season.

Roasted corn with tomato red pepper and edamame.
Pesto pasta with dried tomatoes and basil.
"German pickles" slices of cucumber, tomato, green onion and garlic in Italian dressing.

And grilled hot dogs.

The salads were met with mixed reviews from the men folk.


I also grilled some potatoes so I can do baked potato salad tomorrow.

 

[cfuhrer]

It's just after midnight and I just finished prepping some pork roast for the slow cooker. It will cook overnight and tomorrow be paired with some noodles and egg to be home made ramen bowls.

 

[Collar_N_Cuffs]

It's just after midnight and I just finished prepping some pork roast for the slow cooker. It will cook overnight and tomorrow be paired with some noodles and egg to be home made ramen bowls.

Sounds awesome! I have been craving phô

I also did some slow cooked pork last night. A very small piece of loin slow cooked in the oven with orange and lime juice, cumin, garlic, cilantro and ancho ch ile powder. I will shred it for tacos this week. Corn tortillas are the best for pork, especially with citrus. Nom nom nom....

https://66.media.tumblr.com/1fad1f66e2bc3e8f68c09c9f5854de26/tumblr_o8eu2dhMmJ1ttoj3bo1_400.jpg

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

If I don't have to keep kosher at the weekend ( I'll know by Thursday) I'm going to slow roast pork, with tamerind. I'm really hoping I don't, I like the people I'd cater for otherwise but I REALLY want to try cooking the slow cooked pork/ tamerind .

That does sound lovely!!

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

If it turns out half as as lovely as yours looks I'll be happy

I have been thinking about this. Tamarind is so bitter, and it holds that bitterness, doesn't mellow with cooking. Will you make a paste with other ingredients, or what were you thinking about for a recipe? I'm curious, you know

And a kitchen blurt:
Apples seem to have ballooned in size ever since Honey Crisps and Jonagolds became popular. So much so, that my apple corer/slicer doesn't fit half the apples I bring home. And I eat a lot of apples... Even the organic ones are oversized now. I had to buy an oversized slicer corer to keep up

 

[MeekMe]

I finished making the candied watermelon rind this morning. I don't think it dried properly, but it still came out good. I wasn't expecting it to be so sweet though. I can eat maybe one or two. They taste like most sweetened dried fruits.

 

[La damnee elle la licorne]

 

[Farawyn]

Sounds awesome! I have been craving phô

I also did some slow cooked pork last night. A very small piece of loin slow cooked in the oven with orange and lime juice, cumin, garlic, cilantro and ancho ch ile powder. I will shred it for tacos this week. Corn tortillas are the best for pork, especially with citrus. Nom nom nom....

https://66.media.tumblr.com/1fad1f66e2bc3e8f68c09c9f5854de26/tumblr_o8eu2dhMmJ1ttoj3bo1_400.jpg

Now this? I would not stick this on a shelf. Yummy!

 

[MeekMe]

Ready, deep breAth: tamarind, honey, fresh ginger, chipotle ( if I can get it) red chilli, bay leaves, orange juice, pomegranate juice, 2 cinnamon sticks, sliced onions fennel seeds and salt.

Serve with pomegranate seeds.

I plan to serve this with sides of okra ( father in law loves okra), a green bean, mint and fennel salad, a radish and and either a rice or quinoa dish.... ( it feels too heavy for potatoes, but I do have a potato recipe I am longing to make full of spice and nuts)




Sounds amazing. What is the texture of the rind now it's candied? I have had pickled rinds, but never candied! There is lots of candied fruit I cannot get here that I should make, I really NEED candied pumpkin for a Sicilian recipe and it's impossible here. Inversely I have lots of angelica to candy this year, but I think...it it worth it when it's so easily available and should I concentrate on things that aren't?

Candied pumpkin? I don't think I've ever seen this. Now I must go looking.

It becomes jelly like. It's coated in sugar too. It's so sticky that it needs the sugar coating. But then it's too sweet. I think I want to play around with candied rinds now.

 

[La damnee elle la licorne]

 

[cfuhrer]

It's just after midnight and I just finished prepping some pork roast for the slow cooker. It will cook overnight and tomorrow be paired with some noodles and egg to be home made ramen bowls.

Finished product.

 

[MeekMe]

It will be a squash rather than a true pumpkin I think.

The rinds sound even better now. Have you candied citrus peels before? the sweet/sour note might appeal to you?

Even more interesting.

This is the first thing I've ever candied. I think that is what I really want. I want the tart citrus peels with the added bit of sweetness. Now I really want to go buy limes.

 

[Collar_N_Cuffs]

Everyone's food looks and sounds amazing!

Elle, if you have the actual recipe of course I want it now I have an excess if tamarind to use up.

Meeks - I have never candied rinds. Do you have a link to your recipe as well?

 

[Collar_N_Cuffs]

Finished product.

That looks so good! I love pork in the crock pot.
You might like this recipe.
Instead of white wine I use chicken stock with a splash of champagne vinegar, and it turns out delish!

 

[MeekMe]

Everyone's food looks and sounds amazing!

Elle, if you have the actual recipe of course I want it now I have an excess if tamarind to use up.

Meeks - I have never candied rinds. Do you have a link to your recipe as well?

http://kitchen.galanter.net/2012/05/28/candied-watermelon-rind/

I used this recipe, but I also looked at others. This recipe has a rather drawn out process. The watermelon I used was incredibly sweet and the rind wasn't sour at all so that may have made the flavor sweeter. Also, the humidity here kept them from drying properly, it was suggested to use a dehydrator or the oven. I'm going to look into using my oven to see if that helps.

I think next time I have watermelon I'm going to use the rind for a savory dish or make a pickle or chutney or something. I really want limes now after thinking about this.

 

[Collar_N_Cuffs]

http://kitchen.galanter.net/2012/05/28/candied-watermelon-rind/

I used this recipe, but I also looked at others. This recipe has a rather drawn out process. The watermelon I used was incredibly sweet and the rind wasn't sour at all so that may have made the flavor sweeter. Also, the humidity here kept them from drying properly, it was suggested to use a dehydrator or the oven. I'm going to look into using my oven to see if that helps.

I think next time I have watermelon I'm going to use the rind for a savory dish or make a pickle or chutney or something. I really want limes now after thinking about this.

And I was going to make lemon cookies, but I didn't have lemon so I made lime cookies I think I like them better!

 

[La damnee elle la licorne]

 

[seela]

Speaking of watermelons... Does anybody have an idea how to use the outer layer, the green skin? I've pickled and candied the rind before, so it would be cool to find a way to use up the whole melon.

 

[Collar_N_Cuffs]

http://kitchen.galanter.net/2012/05/28/candied-watermelon-rind/

I used this recipe, but I also looked at others. This recipe has a rather drawn out process. The watermelon I used was incredibly sweet and the rind wasn't sour at all so that may have made the flavor sweeter. Also, the humidity here kept them from drying properly, it was suggested to use a dehydrator or the oven. I'm going to look into using my oven to see if that helps.

I think next time I have watermelon I'm going to use the rind for a savory dish or make a pickle or chutney or something. I really want limes now after thinking about this.

And awesome. Now I had a chance to check out the recipe, I have one of those crinkle cutters! Yay!

 

[MeekMe]

And I was going to make lemon cookies, but I didn't have lemon so I made lime cookies I think I like them better!

That sounds really interesting. I've always been more of a lemon person, but after having a big batch of limes I've really come to appreciate them. (^_^)

Speaking of watermelons... Does anybody have an idea how to use the outer layer, the green skin? I've pickled and candied the rind before, so it would be cool to find a way to use up the whole melon.

I don't have a specific use, but while I was looking for other things to do with the rind I found that the skin is completely edible. So anything you do with the white part you can just leave the skin on. It's going to be more sour with the skin left on though. Which makes me think I should do that. The skin apparently has great health benefits.

And awesome. Now I had a chance to check out the recipe, I have one of those crinkle cutters! Yay!

I think the crinkle cut is really pretty. I definitely want to see your finished candies.

 

[seela]

I don't have a specific use, but while I was looking for other things to do with the rind I found that the skin is completely edible. So anything you do with the white part you can just leave the skin on. It's going to be more sour with the skin left on though. Which makes me think I should do that. The skin apparently has great health benefits.

I figured they're edible, most peels are as long as you prep them right. Hmm. If the green skin is sour, then it really would be good with the candied rinds. I wonder how it would be texturally, though.

Maybe you can candy it on its own, let it dry out and grind up for a cool sweet and tangy powder. That would be great with lots of desserts. I think I'm gonna have to try it sometime. I love me some tang, I'm a sour broad.

 

[La damnee elle la licorne]

 

[cfuhrer]

Some of the leftover slow cooker ramen pork is in another slow cooker with some lemon and lime juice and other spices for carnitas tonight.

And I agree that for pork, corn tortillas are best.