Conroe Saturday AM market

  (Conroe, Texas)
Exciting ways to use Produce
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As we wait for Slow Food USA event; I BBQ'd Monday's roast

Tomorrow morning Chef Michael Fleshner's Slow Food USA event kicks off at the Conroe Farmer's Market. Tonight I retrieved my slow roast of Beef from the fridge and used J.Porter's BBQ sauce from last week's cater to make an exceptional meal. It started by adding water to a small pan and adding in 1 inch diced potatoes. When the potatoes were cooked I shaved off 8oz. of Beef from my roast into the pan. Next came 3oz. of BBQ sauce and 1oz. of my current SamM salsa {Fresh diced Tomatoes, Spanish onions, Rice vinegar Balsamic style,diced Bell peppers, diced peaches and crushed Kiwi} I then placed an OROweat sandwich thin on a plate. Poured the hot mixture on the OROWeat. And topped my creation with ranch-style Guacamole.

Ranch Style Guacamole:

1        ripe Avocado, skin and pit removed

2oz.    SamM salsa, whatever the current version is

1oz      Ranch dressing

 1         Bell pepper, roasted if available

1/2       Fresh Lemon, squeezed

Place all in a small food processor { $15 dollars at Walmart} and blend till creamy. When I found this food processor at Wally World a few months ago it has turned out to be an exceptional kitchen gadget for preparing delicious sauces/ dressings for the wife and I.

Well tomorrow I will visit market in search of mouth watering fruits and veggies to create yet another Slow roasted meal. Chef Michael encourages you to check facebook's  Conroe Saturday am Market in the next few days for photos from the event.




Were all safe; So, Let's BBQ!!

The fires in SE Texas that I have been keeping an eye on are 70-85% contained. I believe the worst is over. We survived Labor Day and our Anniversary and the future will be brighter. All extended family and their homes remains safe.

So in light of all this, Let's BBQ!!! Tonight's dinner was BBQ. Beef sandwiches, sliced from last nights roast. Sliced Spanish onions in the pan with hot Canola oil. Thin sliced then 1 inch diced Beef finished with BBq sauce from last week's cater. All on a Sesame seed bun. The diced potatoes from last night were re-heated. Green beans sauteed in shaved Bacon brings us to the finished blue plate especial.

And lest I forget I waited all day to share a slice of homemade Blueberry Banana nut bread with the wife. She was too full so I ate a slice myself. Recipe: Dry ingredients sifted first.

1 C          Whole wheat Flour

 1/2 C       Self rising Flour

1 C           Sugar

1tsp.         Baking powder

Then the wet ingredients are mashed and whipped before combining with dry ingredients.

2              Eggs

2              Bananas

2 oz.        melted Butter

4              diced Walnuts

1/2 C        Blueberries

1 tsp.        Vanilla

With all ingredients blended I placed the dough in a pre-heated 9 x 9 baking dish that had hot Canola oil in it. And baked the bread to a golden brown at 350 F for 30 min. And then it sat to cool for 6 hours while I waited for the opportune moment to share it with the wife. It sits plastic wrapped on the kitchen Island until the next perfect moment tomorrow.




It is time to free the fridge of Labor Day cuisine.

Today was doctoring up left overs from Labor Day menus.I started at lunch with the Wheat bun hotdogs where I added Guacamole to the bun. Fresh potato salad from the Large baked potatoes was created using Hellmann's mayo and French's yellow mustard. For dinner I ressurected the Apple soda marinated Pork ribs baking them at 350 F for 20 min. in a dish with 6 oz. of carbonated soda pop. We also finished the potato salad and I opened a can of corn that I sauteed with bacon and finished with the juice from the re-heated ribs. The wife was full with only half her plate consumed, leaving no corn.

We will always remember these first Labor day Festivities. With no children. Only my parents and brother with his wife at Canyon Lake. No trips to the marina for a picnic on the water. Only to check to see how far the wild fire spread. And then finding our way back to Houston driving around fires and through dense smoke that burned our lungs. My brother's daughter does not know the condition of her apartment in Bastrop TX.They have not allowed her back in so she stays sequestered at Canyon Lake where she took refuge yesterday. My own daughter is safe along I-45 south of Conroe. And the wife and  continue to monitor our area for smokeless skies. Y'All stay safe as your young'uns return to school.


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