Conroe Saturday AM market

  (Conroe, Texas)
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What happens when I mis read ingredients; Cobbler

Todays's Farmer Market find ; FreeStone Georgia Peaches:


About the Georgia Freestone Peach Variety

The last Georgia peach variety that we grow is the Freestone Peach. Georgia Freestone peaches are great for eating fresh, freezing and perfect for peach recipes. This variety of Georgia peaches received their name from the stone or pit being easily removed.

Georgia Freestone peaches are the most common peaches found in the local supermarkets. Freestone peaches usually are larger than Clingstone peaches, firm, has a less juicy texture and are still sweet. Their skin is pale yellow with some red coloring. Freestone peaches are excellent for canning and baking.....

Now if I can only follow recipes , I would have Text book Apple Peach Cobbler. But where is the culinary adventure in that. So how did my mis read creation turn out. The wife said,"This is excellent" "Do we have to save the rest for church Family group ? " "Yes dear" Was my response , "I made another pan of it for them"

Let me explain how I almost messed up.I read the boxed Pie crust directions and thought it read 1 1/3 cup cold water for two 9 inch crusts. So I added one cup cold water and 1/3 cup maple syrup. It was my intention to sweeten up the crust with something that would compliment the cobbler. I simply did not have enough experience with pie crust to realize I only needed 1/3 cup liquid for 2 pie crusts. So I took my soupy pie crust,buttered my 2 cobbler pans and evenly divided my crusts between them. I placed my combobulation in a 350 F oven and went about the business of creating the Oatmeal topping and Peach Apple filling. The Filling was unique due to off brand diet coke that I used in place of water

{ I encouraged the wife to place Off brand soda in the shopping cart because name brand was twice as much this week} She does not like the taste of it. So now I need to find a use for 12 cans. Hidden in a cobbler filling with added brown sugar she cannot distinguish the unlikeable taste.

Filling:

6 Peaches rough cut

8 Apples rough cut; mixed varieties

1 12oz can diet coke

1 cup brown sugar

1 cup flour

Mix well and place on partially baked Pie crust.But before you open the oven to check on the crusts' progress make the Oatmeal topping.

Topping:

2 pkgs. of Brown sugar n Maple Oatmeal

1/2 cup Margarine

1/4 cup Milk

tsp. vanilla

and 3 more pkgs. approximately of regular oatmeal . Mix while adding  until you have a crumbly texture .Stop at 2 bags extra if you have the right texture.

Place on the topping and back into the 350 F oven for 45 min.

 

The wife said," We must eat it while it is hot, With Ice cream." So we ate it before supper. And an hour later we had our Market bought 2 pound baked potatoes that had been rubbed with Olive oil and Sea salt.

Only in America.

Dessert before Dinner.

On Sunday when I took the cobbler to the family group swim party we were cleaning up to leave. The wife was still socializing and I was standing around with the cobbler in my hand. One of the ladies from the group came to me and said, "Excuse me, Can I have some more". I was more than ready to oblige. 5 min. before that happened I had said to myself, 'Wouldn't that be cool if someone asked me for the rest of this cobbler before we left'.

 
 

Sweet Honey Wheat Calzone

As I headed for home tonight I called the wife and asked her if she wanted Quiche or Calzone for dinner. She said," Quiche is eaten for breakfast" My response was, " Thank-you; then calzone it is"  Upon arriving home I set the oven to 450 F. And I began to gather the ingredients :

2 Cups wheat flour

1 Cup self rising flour

tsp. sea salt

1 cup warm, 120 F, water

1/3 cup honey

1 pkg. Yeast { Where did I put the yeast,Blasted it's only been a week , WHERE DID I PUT IT?}

Well I decided to try making the Calzone Dough with no yeast and hope the self rising flour will do the trick. After the 30 min. and 10 min punch and rest times for the dough I had a product that looked better than it did a week ago. VICTORY !!

For the filling I had:

1 Large diced Zucchini

1 Large diced Tomato

1/4 Large diced Honeydew melon

1/4 cup Balsamic vinegar

4 oz. quarter sliced Polish sausage

2 oz. diced chicken tenders

Small Fresh mozzarella balls

1/4 tsp Oregano

And enough Shredded mozzarella was added to make 4 cups of filling

I made 2-12in. circles of Honey Wheat dough on a floured surface and placed 2 cups of filling on half of each circle before folding into a half moon shape and crimping the edges. The Calzones  were placed in the 450 F degree oven and baked until the wife yelled downstairs, "What's Burning" . I responded with," nothin but cheese" Out of the oven they came even though 2 min. was left on the oven timer. I ate half of my 12 inch Calzone. The wife ate 1/4 of her baked dough and all of her filling. I have succeeded in making her a calzone that she likes. There was enough cheese in it this time. Yea!

Refer to the previous blog from last week to see a photo of how it looked tonight.

 
 

First Blog re-submitted

Now that my wife and I are empty-nesters I have returned to a passion of mine. 'Preparing affordable delicious meals for the two of us.' I shop Conroe Saturday am Market{SamM} looking for the freshest ingredients to please our tastes that have evolved during our child rearing years.

Let me share a few basics that I use regularly when creating our daily menu items.

1) I have learned to use meat first bases instead of salt to flavor our dishes.   {with the newest craze for Sea Salt I do experiment with this product}

2) I scour the grocery stores for the best price on Balsamic vinegar and buy fresh tomatoes, onions and different varieties of peppers from SamM for another flavor enhancer that I create.

 Recipe is as follows:2cups diced fresh tomatoes

                                  1/4 cup Balsamic vinegar

                                   1/4 cup diced onion

                                    {Spanish, red, green, or white onions--you decide}

It is good to experiment and with this mixture I get creative. I may add diced apples,peppers, or Mango. Once I even added burnt bacon.

3) I fry rice , add liquid from containers in the fridge, cook until the liquid is absorbed and save it for a dish later in the week.Normally the rice is purposely undercooked. When the rice is reheated in a dish a few days later it is fully cooked and has full flavor from marinating.

My wife at this time is my only critic.So when she says,"Fabulous meal" I am happy and feel I have accomplished what i set out to do. Make her happy so she can say one day, " I have enjoyed our time together"

 

Fred


When not sure what to make . Make an Omelet

Quite the unique combination of ingredients for a special entree tonight. Let me mention that once a week on Wednesday the wife brings home a loaf of bread from a job networking program she attends. This week it was a bread bowl. I started this evenings meal with a hot oil in an egg pan. I added stirred eggs and after I saw most of the egg cooked I added last night 's snack  {Chicken tenders, Greek dressing, Adobo sauce, and Fresh Mozzarella} I flipped and tossed the ingredients in the egg pan until I had picture perfect Omelet. Placed the omelet in a bowl to one side. On the other side I added  bread pulled from the Bread bowl. To finish it off I added smokey mustard sauce from a recent restaurant doggie bag. The mustard sauce was a perfect condiment to a fabulous stringy omelet. The only other entree I would want to create with last night's snack would be a Quiche. Dijon Mustard on the pie crust and shredded Mozzarella

 

 
 

Greece y Tex Mex

A few nights ago I started to marinate Chicken tenders in Greek Dressing and my homemade Adobo sauce made from the fresh Guajillo peppers. This evening the tenders were ready to to turn into a fabulous snack. It has been an hour and I can still taste the marvelous flavors I created. I heated the tenders in the marinade until they were cooked.Diced the tenders into bite size pieces and tossed in marinated Fresh Mozzarella balls.


The marinated Mozz. balls

1 Quart Mini Mozz. Balls. liquid removed

Cover with Olive Oil

And add 1/4 cup dried Oregano

And finished it with crumbled Saltines

 

I will find a delightful way to turn this creation into an entree in the next few days. Pat and Elvis from Peas Farm have joined the Local Harvest Blog Barn. Be sure to check them out for news and events from their farm. Peas Farm Conroe

 
 

Sauerkraut in 15 minutes

I was settling in on the fact, I would not be writing a blog entry tonight. Earlier this evening the wife and I went to a visit a co-worker who works at another restaurant at night. The unique product at Ramil's restaurant is Pretzel buns.

And we found a Retro Candy Store next door. The days eating was over until.....

I started to watch a cable program that Chef Michael told me about called Diners, Drive-in and Dives The host visited a restaurant in Spokane , Washington where the owner made sauerkraut in 1 hour. Sliced Cabbage, 2 kinds of vinegar {Apple,Malt} , salt , pepper. He then made a Ruben. with homemade 1000 island dressing. Earlier this week I learned from Pat with Peas Farm that my second attempt at making sauerkraut had failed.The wife had said you will not be stinking up my house no more. When I realized I could make sauerkraut in less than an hour , I had to go for it. I took:

 1/2 a cabbage head

1/4 cup apple cider vinegar

Tbsp. balsamic vinegar

tsp. salt

tsp black pepper

Boiled for 15 min. And add in 1 diced Orange

I combined with sliced corn beef, Baked a hoagie bun. sliced it open.

I placed Sauerkraut, meat, Swiss cheese on the bun and melted the cheese in the oven. Upon taking the sandwich out, I topped it with homemade 1000 Island dressing

1/2 cup Ketchup

1/2 cup sweet relish

1 cup salad dressing.

I was finally able to enjoy a Ruben with my own sauerkraut. And we did not have to live with the stink for several weeks.




 

 
 

SamM I Am, I like green eggs and ham

SamM I Am "I like Green eggs and Ham". Until a few months a go I did not know Green eggs were real. Peas Farm showed me the reality. They bring Organic Eggs to Market every Saturday and often they are the first thing they sell out of. Here is my twist on Green eggs and Ham. Last week a neighbor was helping me locate Kiwi Strawberry drink. I shop at that grocery store that he is a supervisor at. And they have not been stocking their brand of the drink on the shelves, so I asked for his help in finding where they do. He found the Strawberry Kiwi juice in a competitors refrigerator section. I have been searching the refrigerator section at my preferred grocery stores, now, and still have not found the juice. So I am stocking Passion Fruit juice at my house in the meantime. I woke up this morning wanting a glass of Passion Fruit. I had to decide ; What will go great with it ? And when I was done creating I realized I was having Green Eggs and Ham. I started with Bacon pieces in the hot frying pan. I added leftover shredded potatoes. Poured in an egg mixture that included,meat first,Chicken base and day old bread that had been soaked in Corn Beef stock. I love cleaning out my fridge and finding unique flavors that marry well.Chef Michael Fleshner taught me that he found success during job interviews asking  his prospective employers to show him the current contents of their walk-in cooler and I will create a fabulous meal for you NOW.On with my twist for Green eggs and ham.  I stirred this egg and bacon concoction until the eggs were scrambled and cooked. I then added my current SamM salsa {Tomatoes, Green honeydew, Yellow Hungarian Peppers, Honey, Balsamic vinegar} and finished it with shredded cheese. I poured my completed entree over Flat bread in a bowl cut into quarters. It is unfortunate that I cannot show an exact picture of my creation. The wife and I have not figured out how to transfer pictures from our phone or camera to our computer. One of our techy children will have to intervene.

  Tags:

 
 

The Buzzzzz at market

What a sweet deal at the Conroe Market today, Pat /Elvis with Peas Farm brought a live observation bee hive . They  explained how the hive worked complete with a Queen Bee that had a blue dot painted on it.I learned that 95% of the veggies, fruit, and nuts that we eat taste great because of the hard work the Bees do pollinating. Everything except for Tomatoes and Corn grown in America. The Tupperware vendor was overheard asking if the Bee hive could make an appearance at a Boy scout meeting. Affirmative was the response.There were a few extra bees flying around Market while I visited . We thought they escaped from the observation hive. We were told they are rogue bees coming from somewhere nearby.

I came home with several recipes that included Honey and went straight for the Honey Wheat Calzone recipe. The wife was excited and waited 2 hours until I had 2 ready for dinner.

 

Honey Wheat Calzone

Honey Wheat Calzone

Makes 2 calzones

  • 2 cups whole wheat flour
  • 1 cup all-purpose flour, divided
  • 1 package quick-rise active dry yeast
  • 1 teaspoon salt
  • 1 cup hot water, (120°F to 125°F)
  • 1/3 cup honey
  • 2 Tablespoons olive oil, divided
  • 1 cup fresh vegetables*, diced
  • 1 (8-oz.) can seasoned tomato sauce
  • 2 cups Mozzarella cheese, shredded
  • Sliced pepperoni or diced cooked chicken, optional
  • 1 to 2 Tablespoons cornmeal

In a large bowl, combine whole wheat flour, 1/2 cup all-purpose flour, yeast and salt. Slowly pour hot water, honey and 1 tablespoon oil over flour mixture; blend well. Continue to mix about 5 minutes more, or until smooth. Stir in about 1/2 cup remaining flour to make a soft dough. Continue to mix about 8 minutes until dough is smooth and satiny, adding flour only if necessary to prevent sticking. Turn dough onto a floured surface and knead 1 minute. Place in greased bowl, cover loosely with a towel and let rise in a warm place until doubled (about 30 minutes). Meanwhile, heat remaining oil in a nonstick skillet over medium heat. Add vegetables, and cook until softened. Add tomato sauce; bring to a boil and simmer until thickened, 8 to 10 minutes. Remove from heat; cool. Preheat oven to 450°F. Punch dough down and let rest 10 minutes. Divide dough in half and pat or roll each into a 12-inch circle on a floured surface. Spread half the sauce over half of one dough circle; repeat with remaining sauce and dough. Sprinkle each circle with 1 cup cheese. Add meat, if desired. Fold each circle in half. Pinch edges together to seal and press with tines of a fork. Sprinkle cornmeal over greased or parchment-lined baking sheet. Place calzones at least 3 inches apart on baking sheet. Bake 15 minutes, or until browned. Serve hot. *Chopped fresh onion, mushrooms, zucchini and peppers work well.

 

The wife's mouth was watering for her calzone until she bit in and found no Mozzarella cheese or Pepperoni . I had decided to use up my Zucchini from Market. and mix it with fresh Tomatoes, Green Peppers and a pkg of Cheese sauce. When I stopped at the supermarket on the way home for Whole wheat flour and Yeast. I forgot the Mozzarella cheese. My Bad !!! I'll go back to the supermarket in a few days and bring home the pepperoni and cheese. She said the honey wheat crust was wonderful.I will surprise her with the re-make so as not to create anticipation. Instead she should be pleasantly surprised.

 
 

Pink Lemonade an Old Fashioned Southern Beverage Favorite


 

Dinner was a given tonight. I sauteed the leftover baked potato quarters. Added quartered mushrooms , mixed in the baked Zucchini casserole. topped it off with the current SamM Salsa. And washed it down with Pink Lemonade. I have learned the difference between pink and yellow Lemonade. And as I recall Elvis from Peas Farm said "It is sweeter and has a food coloring agent added to it" Chef Michael offered this web answer:

 

An Easy to Prepare Old Fashioned Southern Beverage Favorite

Refreshing homemade pink lemonadeHomemade pink lemonade is wonderfully refreshing. This thirst quenching drink is also a southern favorite, running close second to homemade lemonade.

This recipe calls for grenadine syrup which is made from pomegranate juice and sugar. This ingredient is used in a variety of products including cocktails, carbonated drinks, desserts, liquors and marinades.


Pink Lemonade Recipe

Recipe Ingredients:

  • 6 lemons
  • 2 teaspoons grenadine syrup
  • 1/2 to 3/4 cup sugar
  • 4 cups water
  • 1 cup crushed ice

Recipe Instructions:

  1. This is a very easy recipe to make. Rinse lemons thoroughly. Prepare lemons for squeezing by rolling them between the palm of your hand and the kitchen counter top, to break up the pulp and produce more juice.
  2. Next cut lemons in half and squeezed out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Remove the seed from the squeezed lemon juice.
  3. Pour lemon juice into a pitcher and add grenadine syrup, sugar and water. Stir vigorously until sugar is completely dissolved. Next add crushed ice and serve immediately.

Chef Michael Lives for the next glass of this sweet/citrus concoction.


 
 

A Celebratory Olympic meal

Tonight was a special meal; Chef Michael could not come over yesterday because his son was competing in Shanghai , China as a USA springboard diver in the 14th Fina World Championships. His son achieved 9th in the World. So in honor of his accomplishment the wife and I started with Top sirloin steak. From Peas Farm this past weekend I bought 1 pkg of whole mushrooms and tomatoes. I sauteed 1/2 red Onion , fresh Garlic and placed in the steaks. When they were flipped I added 6 quartered Mushrooms. And to finish this entree off I added the juice from my current SamM Salsa {tomato/honeydew melon/balsamic vinegar/ sweet and sour sauce}

Next Item was sauteed sliced Peas Farm Zucchini,red Onion and my SamM salsa. And then I baked it at 425 * F with Pizza / Parmasean Cheese on top for 15 min. Also in the oven for 45 min. were quartered Baking potatoes from Peas Farm rubbed with fresh Garlic. To top off this celebratory meal I diced up 1/4 of a sourdough loaf. Baked it in the oven for 20 min with butter and garlic on it. I was excited to celebrate Michael's son's accomplishment. And the wife said the potatoes and baked vegetables were fantastic. The steaks cost a total of $2.37 so it was tough. On the flipside the Peas Farm accompaniments were awesome. Go Team USA

 
 

Fresh Adobo sauce

Chef Michael was not able to come over but we did converse on the phone.I was trying to roast the Guajillo Peppers in a wok. It wasn't roasting fast enough. So I had Michael on the phone and he suggested I turn on my gas stove top burner. And roast 3 peppers at a time over the open flame. This sped up the process and in no time I was ready with 12 Guajillo Peppers to finish 1 cup of Adobo sauce. 

Already pureed in my food processor were:

2 Garlic cloves

1 1/2 tsp. Apple Cider vinegar

1/2 tsp. sea salt

3/4 tsp. brown sugar

1/4 tsp. Cumin

I added in the 12 roasted peppers and 2 Chipolte peppers. Minced these peppers and refrigerated the resulting sauce

 

.

Sweetening up SamM Salsa from fridge containers

As a result of Pastor Dan's comment that 'adding Honeydew melon made my Salsa appear sweeter' I decided to look for sweet additions from the fridge. I found sweet and sour sauce from a recent Chinese to go box. I have added it to my Salsa and it was wonderful addition to top off my left over Egg Cheese casserole. The wife did not like the casserole because for her it was too bready. So I will find crazy ways to sauce and flavor the left over Egg Cheese casserole. Hopefully tomorrow I can start preparing the Fresh Guajillo Peppers for Adobo sauce. And if not my homemade Saurkraut may be ready for adding diced oranges. And I will make Ruebens. Looking forward to tomorrows culinary creations.
 
 

Chef Michael Fleshner ideas well received

Chef Michael's advice to leave out the onions and replace them with diced Honeydew melons in my SamM salsa was well received  at family group bible study tonight. My wife called to me while I was socializing to tell me I was receiving several compliments. Pastor Dan confirmed it .When I mentioned I replaced Honeydew melon for onion pastor said," It helped to sweeten the end result" I brought the salsa as a condiment for an Egg Cheese casserole.Other ingredient added to the salsa were half of a fresh Guajillo pepper, minced , and chopped Cilantro. I may add a few more dried Guajillo peppers I am leaning towards more Tex Mex dishes later this week. Let me mentioned one other nuance from Pastor Dan's comments. He referred to my salsa as Pico de Gallo. I do not know if I should continue to call it chunky salsa or Pico de Gallo. It may not matter , but I will do more research on it's proper name.


 
 

Let me introduce Chef Michael Fleshner

Today at Conroe's Farmer Market I started to share my oil / zucchini catastrophe with Elvis from Peas Farm. Chef Michael Fleshner another vendor at the market overheard our discussion. So he offered his insight to my plight over  the oil Zucchini catastrophe. Had I used a small amount of oil and made it smoking hot before adding the vegetables I would not have had the stomach ache issue. Elvis added bringing the oil to 400 F, the Zucchini would have sealed when incorporated into the pan. Chef Michael and I talked shop. We discussed my Zucchini / Blueberry cake and bread. I told him about my SamM salsa {Tomato-onion-Balsamic vinegar} and ideas started pouring from his Culinary mind. Chef Michael saw that I had Tomatoes , Guajillo peppers, and Honeydew melons, so here is what he suggested for this week. Dice the tomatoes and melon and mix in the Balsamic vinegar. Leave out the onion. Dice part of a Guajillo pepper and add a little at a time, . And use your SamM Salsa to season food this week in place of salt/sodium. I am excited about trying this. I have already made the SamM salsa and I will try this new flavor enhancer on the wife. And Chef Michael and I are going to try to hook up one night this week and make my Adobo sauce. We will roast and dry the fresh Guajillo peppers and then make something TexMex.Cooking for my beloved is such a great adventure.
 
 

Saving the Oil/ Zucchini catastrophe

I have saved Oil and Zucchini/Green Bean catastrophe. Tonight I pulled from the cupboard a bag of trio colored curly pasta. And from the fridge 1/2 gallon of vegetable stock saved from a previous dinner. The trio pastas were red , green and white. After cooking up the pasta I added the the Green bean/Zucchini mix for the green and white pasta and finished it with the diced Red tomato and Balsamic vinegar for the red pasta. I wanted more flavor in my new found Trio Pasta salad so I added Parm cheese and meat first Chicken base to finish the flavor profile. This settled well in my stomach. And in 100 degree weather; this salad will do, until I can go to Conroe's Saturday Market and learn what Peas Farm has in store for me this weekend.
 
 

Oil and Zucchini do not mix

Tonight I created a catastrophe. Without first  first breading my julienne Zucchini strips I went straight to the hot oil with 2 C. The oil soaked into the flesh of the vegetable after I added tomato juice and vinegar. I incorporated blanched fresh green beans and parmesean cheese, but over all the flavor combination gave me a stomach ache.If  I come up with a better way to enjoy these ingredients I will share on a future blog otherwise I will soon 86 this vegetable combination .

As a side note my presentation of Tex Mex Chicken Taco met with rave reviews this morning. I used a 1)fresh tortilla made with tomato juice and peppers 2) warmed Cumin chicken tossed in Adobo sauce 3) fresh Black Beans 4) cut corn 5) basic SamM Salsa topped of with a sprig of Cilantro. It took a week of searching to find the ingredients, From Peas Farm I am waiting for fresh Guajillo peppers to improve  the flavor profile. Watch for a future update.

 
 

Lemon Blueberry Zucchini, oh yeah

Tonight I have created Lemon Blueberry Zucchini Cake with Lemon cream frosting. The bread was wonderful  when it made an appearance at an evening church event. But tonight the addition of a simple Lemon Cream frosting on the cake was even more awesome.

3T butter softened

3 oz Cream cheese softened

3 oz Pwdr. sugar

Zest of one Lemon

Juice of one Lemon

Above ingredients were mashed with a fork

 

I am researching and learning about Tex Mex cuisine and the experiment that I tried on the wife with the awesome ending of the Lemon Blueberry Zucchini Cake / Lemon Cream frosting received a 'Dinner was Awesome tonight , Honey'  remark from my best friend. Life is fulfilling when your talents are appreciated.

 
 

The elusive Guajillo Pepper

The Guajillo pepper is still missing. I have Peas Farm on the case and we will track it down. I learned that when you smoke or dry the peppers the name changes and unless you are a connisouer of said pepper you may not know it's new name. In the mean time Peas Farm at market today provided me with Zucchini and Blueberries. I have since found recipes for Zucchini / Blueberry bread. The bread is wonderful. Took me till 10:30pm to finish baking the loaves and I am in love with the sweet crunchy crust. I added a mix of 'brown sugar / oil' to the top of the bread while baking it.

Ingredients

    3 eggs, lightly beaten
    1 cup vegetable oil
    3 teaspoons vanilla extract
    2 1/4 cups white sugar
    2 cups shredded zucchini
    3 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1 tablespoon ground cinnamon
    1 pint fresh blueberries

Directions

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
    In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
    Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
 

And I located a recipe for Lemon / Zucchini / Blueberry cake. When shopping for the missing bread & cake ingredients, I left the powdered sugar on the shelf at the grocery store.Once I have the pwdr. sugar I will make the cake a reality. I also bought cabbage for $.50 and I have started a batch of saurkraut. In a week or so I will tell you about how I alter homemade saurkraut to make it the way I learned in culinary school.

 
 

Omelot to finish out the week

Tomorrow Saturday July 9 should be another exciting visit to dwntwn Conroe. I am hoping that Elvis with Peas Farm will have Guajillo Peppers so I can learn to make Adobo sauce from scratch. This evening for dinner I cleared out the fridge with the weeks leftovers and made a 5 egg omelot for the wife and I. " How was dinner ? Honey. " Her answer," You did not see anything left for the dog on my plate. I finished it b'cause it was good." Into the omelot pan went 1) 4th of July  Italian Sausage, 2) Potatoes O'brien, 3) Parmesan Cheese and 4) SamM Salsa with Frederickburg Peaches 5) Cilantro for a garnish and 6) Whole grain Wheat bread, tstd. I poured the juice from the SamM salsa on the toast instead of margarine and I shed a tear as I tasted a new way to flavor my toast. If I find the Guajillo Peppers at market tomorrow next week may be filled with 10 ways to use Adobo sauce.
 
 

The Tex Mex Challenge

Yesterday I spoke with an acquatance and I was challenged to create a Tex Mex Taco. Never really new what Tex Mex meant . I learned their is California Tex Mex and Tex Mex. So I needed to refine my search and stick to information that has its origins in Texas. I believe I have done that. Currently I experimenting with a recipe that includes Adobo sauce , Chipolte peppers, Corn , Black Beans, Cilantro and meat { Chicken-Beef-Sausage} I went to 2 grocery stores on my way home from work searching for the Guajillo Pepper and came up empty handed . The{ Gway-Hee-yoh } pepper will be used to create an authentic Adobo sauce. I  will entice the gal that sent me on a wild goose chase to bring me a pepper so I can see it and then maybe I can find it . I think they may change the name in American grocery stores , not using the same name you would use in an Hispanic market place. Tonight I cheated and bought Chipotle peppers in Adobo sauce.I will enlist Peas Farm to help me find the elusive Guajillo pepper and I will buy them at SamMarket on a future Saturday in downtown Conroe.  I plan on making all the Tex Mex ingredients from scratch using the freshest ingredients. I have made and tasted my first attempt, Finding it both spicy and fruity. But until I share my experimenting with my friend I will not know if I am creating what he is looking for. I also decided to tone down the heat by adding my SamM salsa that you would have read about in previous Blogs. {Tomato , Onion, Balsamic vinegar etc..} It is challenges like this constantly inspire me. I will create the finest Tex Mex Taco in Houston-Conroe Texas.
 
 
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