Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts

Making Homemade "Tabasco" Hot Sauce

>> Sunday, September 7, 2014


Time to make some homemade salt-brine fermented hot sauce (like TABASCO®). We just finished picking all of the vine-ripened pepper out of our organically grown backyard vegetable garden. This will take some time to ferment, which will add a more complex flavor to the sauce versus just cooking up a quick batch of hot sauce.

We are using a blend of pepper from the garden including Tabasco, Poblano, Jalapeno, Serrano, Habanero, and threw in a few vine-ripe Banana, and Bell peppers to the mix. (All ripe, bright red in color!)

This is the First Step of making hot sauce; making the Pepper Mash. See how to make the mash in this short video below. I am going to let the mash ferment for at least month and then we will add the vinegar, press out the juice, & bottle. But it's just a little more complex than that...stay tuned!


Here is the FINAL Step to finishing & bottling your homemade hot sauce...



https://www.youtube.com/watch?v=fNbl1gvyCEI
 Tabasco Pepper in the Garden

https://www.youtube.com/watch?v=fNbl1gvyCEI
 Tabasco Peppers all picked!

https://www.youtube.com/watch?v=fNbl1gvyCEIhttps://www.youtube.com/watch?v=fNbl1gvyCEI
 Poblano, Jalapeno, Habanero, Serrano, and more

https://www.youtube.com/watch?v=fNbl1gvyCEI

https://www.youtube.com/watch?v=fNbl1gvyCEI
 The Pepper Mash - time to let it ferment!





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Cowboy Vegetable Garden Stir-Fry in the Texas Bird Bath Wok

>> Sunday, September 1, 2013


So we found some very cool Grills at Gecko Hardware here in East Dallas. Been looking at them a while, but decided to get the smaller Texas Birth Bath, made here locally in Fort Worth, Texas by Circle J Fabrication. Plenty big enough for us to use on a daily basis.  Check it out!!!


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Preparing for Thanksgiving

>> Wednesday, November 21, 2012


Happy Thanksgiving! 

Pumpkin Pie & Apple Pie


Thanksgiving at the Trammell's 
An Old Fashioned Thanksgiving 2012

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How to Make Garden-Fresh 'Fried Green Tomatoes'

>> Monday, May 21, 2012




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How to Make Garlic Infused Olive Oil

>> Sunday, May 20, 2012



 
 
 

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Guide to Making a Filet Mignon & Lobster Dinner

>> Tuesday, February 14, 2012



So you want to know how to make the perfect Dinner for your sweetheart? It is easy; I will take you step by step into the secrets of the culinary world.

THE MENU:
  • Cast Iron Seared Filet Mignon with Green Peppercorn Sauce
  • Maine Lobster Tails (I don't care for the Spiny/Rock Lobsters)
  • Home-Grown Asparagus (see our gardening section)
  • All-American Smashed Potatoes (also from the garden)
  • Chocolate Dipped Strawberries

First, lets start with the BEEF!

Beef Tenderloin & Filet Mignon. What is the difference? Beef tenderloin vs Filet Mignon can be a little confusing if you're not used to selecting cuts of beef.

Beef tenderloin is a large cut of beef before it is sliced into steak, and known by it's french name Filet Mignon. I've seen beef tenderloin steaks in the market and these are the same thing as filet mignon steaks. However, you'll never see an entire beef tenderloin labeled as filet mignon. There are two types of beef tenderloin. The trimmed version of the beef tenderloin and the untrimmed version. The trimmed version has the fat off the sides largely removed and is smoothly cut with the side medallion removed. It is more expensive since it has less fat and waist than untrimmed. The trimmed version is my favorite since it doesn't require any preparation.

The untrimmed version requires more preparation since you have to trim it yourself.  Go for it if your adventurous and skilled with a knife. You don't want to mange the prime cut of beef that you just paid good $$ for. To turn a beef tenderloin into Filet Mignon, all you have to do is take a very sharp butcher's knife and slice the beef tenderloin into 2 inch steaks across the grain of the beef tenderloin. Once it's is sliced, you have Filet Mignon.

Where to buy? Sam's Club or Costco and the Beef Tenderloin or you can go to any butcher shop and find the ready-to-go Filet Mignon.  We found these at Kroger, actually, "Nolan Ryan All-Natural" so they say. Only $14.99 a pound. I got one pound; they where 8oz each PERFECT!  How much would you pay at the restaurant; well much more than that!!!! At Sam's you can get the whole untrimmed tenderloin around $8-$10/pound. You can get around 8-10 steaks out of one, depending on the size you find. Save the rest for later!!!
 
LOBSTER:  During Valentine's you will be able to easily find great Lobster tails about 4-8oz. We found these at Kroger at a great price for only $5 each! Also can find at any specialty store like Whole Foods too any time of the year. Or my favorite place Central Market! These I have here are about 5 oz. each. Easy for you, then you don't have to mess with a whole live lobster; for the scared ones-you know who you are!!!
 

 Get your sides ready!!!
 

Don't forget about Dessert!!
 

TIME TO COOK:

Take you old Cast Iron Skillet to cook this cut of beef, very easy to do inside when it is Cold outside and you don't want to turn the grill on. Get the pan hot. About a medium-high heat and place in a 1/2 stick of butter. YES BUTTER!!! Don't over season the beef; a simple salt and pepper will do. Make sure not to overcrowd your pan. Use a big enough pan. We don't want to "steam the beef" Sauce coming soon....

After about 3-5 minutes you can turn it over. You should only need to turn the steak over once. Don't mess with it in the cast iron skillet leave it alone until you think it is ready to turn. You will know when you see some brown coming from the sides.  If you like it more done "well done" shame on you: then it will take longer to cook!

For the Lobster I like to just add a little salt, butter, paprika for color. Cook them in the oven on BROIL, on high heat! They will only take about 1-2 minutes to cook. WATCH THEM!!!

Don't forget the EXTRA butter for Dipping!!!
  

GREEN PEPPERCORN SAUCE:
1 can/jar green peppercorns
1 stick of butter
1/2 of a yellow onion diced small
1 cup Beef Stock/Broth
1/4 cup Bourbon or Cognac or Brandy or whatever!                                 
3 Tbsp. Heavy Cream

Heat your cast iron pan to medium high heat. Add the butter and diced onions and saute until they are starting to turn brown. Don't over-stir them of they will never brown! Leave them alone. Add the green peppercorns, Beef broth and choice of liquor. Careful it might flame up! Do if off the fire. Let it reduce by half and add the heavy cream . WHALLA!!! you have your sauce!

  

FINISH YOUR DESSERT!


TIME TO EAT!!!




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Aphrodisiac Foods To Eat This Valentine's Day!

>> Wednesday, February 8, 2012


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Asparagus: An English herbalist from the 17th century, Nicholas Culpepper, wrote that asparagus "stirs up lust in man and woman." In 19th century France it was served to brides and grooms in copious quantities for its reputed powers to arouse and therefore propagate. It's light and full of vitamins.

Almonds: Almonds have been regarded as a fertility symbol throughout antiquity. It's said that their aroma can entice passion. The scent of almonds is thought to be alluring to woman, and eating almonds may increase sex drive and stamina in both genders. Added health benefit: almonds may reduce the risk of heart disease as well as lower your cholesterol.

Arugula: Documented as an aphrodisiac since first century AD due to its spicy nature.

Avocado: Have been considered an aphrodisiac since Mayan times -- when they were eaten to improve sexual desirability. The Aztec word for avocado translates to “sensuous”.

Banana: Not only is the flower and fruit suggestive but bananas are also rich in potassium and B vitamins which are said to be essential in the function of sex hormones. 

Basil: It is said that basil not only arouses but also boosts fertility. Basil is a food that really does make you feel good. Some also say that it boosts a person's sex drive. It is still used in Haitian Voodoo love ceremonies. Regardless of its scientific effects, a meal with basil is a meal well done. And your partner will thank you for that alone.

Beets: High in iron thus energy givers with sensual colors.

Berries: All about the seeds and fertility.

Celery: Swedish lore refers to celery as being straightforwardly arousing. It contains androsterone; the powerful male hormone researchers believe is released through sweat and attracts females.

Chilies: They actually make your heart beat faster and can make you flush.

Chocolate: We all know of chocolate as an aphrodisiac, some even joke that it's better than sex. Scientifically speaking, it does release dopamine in the pleasure center of the brain. And for that reason, it makes a great food to enjoy on Valentine's Day, or any day really.

Cucumbers: The Chicago Smell and Taste Treatment and Research Foundation has found that women actually become aroused by the scent ~ that must be why it’s so popular in modern day lotions and creams…

Dates: In the Middle East dates are used to increase stamina.

Fennel: Related to the licorice family, fennel has been thought to be a stimulant since ancient times.

Figs: Thought to be powerfully erotic for both sexes due to the numerous seeds. Figs are one of the oldest recorded fruits and were highly prized throughout history. The ancients Greeks associated them with love and fertility. Soft and sweet, they are a real delicacy of a fruit.

Garlic: Garlic’s heat is said to stir desire. Everyone says to avoid garlic at all costs when out on a date. But the truth is, if you both partake in it, neither of you will be bothered by it. And the spice of the garlic is said to get the blood pumping.

Ginger: Used stimulate the circulatory system; improve blood flow.

Grapes: Bacchus not only the god of wine, he was also the god of fertility.

Onions: Perhaps the most recommended aphrodisiac for thousands of years. Onions are featured in the Arabic and Hindu texts on the art of making love, served to newlyweds in France (after their asparagus) and Egyptian priests refrained from eating them due to their love inducing reputation. Not to mention they are really good for you and proven to actually thin your blood.

Oysters: We all know that these little molluscs are supposed to entice desire. But there's a good amount of the population whose stomachs turn at the sight them -- not quite the reaction you might be looking for. So what is it that makes an oyster an aphrodisiac? Well, they have a high zinc content, which apparently increases libido. Raw oysters are best served with a glass of chilled Champagne -- for a truly romantic meal!

Pomegranate: Loads of seeds to boost fertility.

Quince: Some believe quince is the true forbidden fruit.  Greek mythology associates the quince with Aphrodite, the goddess of love. It is believed that the quince long preceded the apple, and that many ancient references to apples were, in fact, references to quince, including the forbidden fruit in the Garden of Eden.

Red Wine: Red wine contains the chemical resveratrol, which is an antioxidant. Antioxidant work to protect blood vessels and increase healthy blood flow, which is good for all of your organs, including your sex organs. Red wine also can decrease inhibitions, which makes some people more relaxed. Added health benefit: red wine is thought to be good for your heart.

Truffles: Musky scent is said to stimulate the skin and arouse emotion.


Happy Valentine's Day!!

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New Year's Good Luck Foods!

>> Sunday, January 1, 2012


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Our guide for feasting for future fortune...
With ringing in the New Year there are many traditions each varies with each culture with food that promise good fortune for the next year. Why not try them all and we can have a great new year.

Legumes
Legumes including beans, peas, and lentils are symbolic of money. Their small seed-like appearance resembles coins that swell when cooked so they consumed with financial rewards in mind. In the Southern United States, it's traditional to eat black-eyed peas or cowpeas in a dish called hoppin' john. Us in Texas call it "Texas Caviar." There are even those who believe in eating one pea for every day in the new year. This Southern tradition is said to have begun during the 40-day Battle of Vicksburg, Miss., during the Civil War. The town ran out of food, but the discovery of a stash of black-eyed peas gave them instant luck.

 Our pot of Black Eye Peas Cookin' with Fatback!
(and Meredith even ate some!)

Pork
Eating pork on New Year’s Day is a tradition in many places. Pork signifies abundance and plenty of food.  The animal pushes forward, rooting itself in the ground before moving, which symbolizes progress. In the United States, where thanks to its rich fat content, it signifies wealth and prosperity.

Grapes
In Spain it is customary to eat twelve grapes at midnight-one grape for each stroke of the clock. Each grape represents a different month, so if for instance the third grape is a bit sour, March might be a rocky month. For most, the goal is to swallow all the grapes before the last stroke of midnight, but some take a 13th grape for good measure.

Cooked Greens
Cooked greens, including cabbage, collards, kale, and chard, are consumed at New Year's in different countries for a simple reason — their green leaves look like folded money, and are thus symbolic of economic fortune; believed to bring money and prosperity for the new year. Did you eat your Greens?

Fish
For years, many different cultures ate fish (Cod) for the new year because it could be easily preserved back since the feast of the Middle Ages. In Chinese celebrations, it’s important for the fish be served with the head and tail intact to ensure a good year, from start to finish. Germans also enjoy carp and have been known to place a few fish scales in their wallets for good luck. The silver skin of the fish is thought to bring good fortune. Depending on the country, it can symbolize fertility, a good harvest, long life or good fortune.

Pomegranate
Since ancient times, this fruit has been believed to have a role in fertility and abundance.

Cakes
Cakes and other baked goods are commonly served from Christmas to New Year's around the world, with a special emphasis placed on round or ring-shaped items. In certain cultures, it's customary to hide a special trinket or coin inside the cake—the recipient will be lucky in the new year

Noodles
In many Asian countries, eating long noodles on New year's Day will ensure a long life. It signify longevity, on New Year’s Day. Since the noodles are never to be broken or shortened during the cooking process, the typical preparation for “Long-Life Noodles” is a stir-fry. Udon noodles are a great choice for this tradition!

What Not to Eat!
In addition to the lucky foods, there are also a few to avoid. Lobster, for instance, is a bad idea because they move backwards and could therefore lead to setbacks. Chicken is also discouraged because the bird scratches backwards, which could cause regret or dwelling on the past. Another theory warns against eating any Winged Fowl because good luck could fly away.

In Germany, it's customary to leave a little bit of each food on your plate past midnight to guarantee a stocked pantry in the New Year. Likewise in the Philippines, it's important to have food on the table at midnight. The conclusion? Eat as much lucky food as you can, just don't get too greedy—or the first place you'll be going in the new year is the gym.

What did we eat you ask?

So here is some of what we ate last night to celebrate and bring in the new year! We avoided Chick-Fil-A and ate more Beef! Texas and Beef - what goes better together?

New Year's Menu

Rib-Eye Steak with Whiskey Cream Sauce
Cast Iron Pan seared with a succulent sauce!
Texas Caviar
with fatback and onions out of our garden!
Greens (sub Broccoli) with Cheese Sauce
symbolize money and well...more Gold!
Home-made Rolls & Cornbread
a must have in the south with your black eyes

What can be better than cooking in our Griswold seasoned Cast Iron (over 100 years old) 
A feast for Kings & Queens...well we're almost!

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