Well, we couldn't make our trip to Houston for New Year this year. First time in about 10 years. Our dearest friends, my wife's cousin and her husband who has over the last 47 years become one of my best friends couldn't do it this time. We are also God Parents to each other's children (all adults now). Linda's mom is in Hospice and they were just too busy to host it this time. Sure missed it, as Andy and each buy a nice bottle of Scotch and sip away at it over the 3 or 4 days of the holiday. Anyway since we couldn't go to Houston, I cooked. First I made me Lox. Haven't made any for a couple of years and folks at work have been asking me to make some. Since the temperature was around 25 degrees all weekend I decided to toss in a chunk of butter. Worked great! Here's a step by step I had previously posted on making Lox. http://www.smoked-meat.com/forum/showthread.php?t=26991
Mrs. Snarlingiron's favorite breakfast is a bagel wit a schmeah, some capers, thin sliced red onion and and lox. So this is what she had on New Year's Eve morning:
She also requested that I make my Chili. So I did that on Friday and Saturday. Here's a previous post on the Chili. http://www.smoked-meat.com/forum/sho...ighlight=chili
She also requested that I make up some of my "Cowpea Compote". There are a ton of recipes for what most folks around here call "Texas Caviar", but none I have ever seen use Jicima as mine does. I think it adds a great crunch and flavor:
Then to round everything out, I made a pot of Pintos.
Thanks fer lookin'.
Mrs. Snarlingiron's favorite breakfast is a bagel wit a schmeah, some capers, thin sliced red onion and and lox. So this is what she had on New Year's Eve morning:
She also requested that I make my Chili. So I did that on Friday and Saturday. Here's a previous post on the Chili. http://www.smoked-meat.com/forum/sho...ighlight=chili
She also requested that I make up some of my "Cowpea Compote". There are a ton of recipes for what most folks around here call "Texas Caviar", but none I have ever seen use Jicima as mine does. I think it adds a great crunch and flavor:
Then to round everything out, I made a pot of Pintos.
Thanks fer lookin'.
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