Wednesday, July 10, 2013


one of these days I should learn how to make recipes print.  That might make it seem easier to publish..the Texas mild was/ is a mild red powder that I picked up out West..the Aleppo was/is some I picked up in Turkey..I think both are available on the web...I don't like over spicy...if you want more spice..add more cayenne...this is just what I use for the rub:..pork butt and ribs
1/2 cup paprika
1/4 cup kosher salt
1/4 cup brown sugar
2 T dry mustard
1/4 cup Aleppo pepper
2 T mild Texas dry pepper
2 T black pepper (I always use restaurant grind)
1/4 cup cumin
1/4 cup granulated garlic
1/2 t cayenne ( mine seems to be overly hot so don't use much) that's my mix...Sangria base on

Panforte wow

yes, a day of joy...but don't hold your breath.   for those who have never 's an Italian cross between a candy and a fruitcake to beaten in very thin wedges.    Test one went okay...test three went okay...the second half of test two, not so hot.  Tried to remove the cake too soon from the pans...deleted the butter as seemed too that got me to turning the pans upside down too soon and they slithered out into a guey mess.....sooooooo...I start to clean up the mess...took time as had to stop for the computer tech...

The next two hours were spent trying to straighten out some glitches.....we still miss one which he might be able to fix remotely tomorrow....l

Soooo,what have I been doing ??   like I said..had to gather the ingredients for the pan forte.....will do more tommow...the PO fellow came with a registered piece of mail from the IRS...yup, they are at it again.....sent it back...again....this has  been  going on for at least two years....they send, we send

Will try to get this posted...made three recipes, different, of the Panforte...great..liked the one with the figs I think the best of the three.  I didn't take any pictures.  I did line the pans with the edible baking rice paper which was great. 

Better Late than Never, daikon, peas

Yes, it's been a while..sometimes I seem to fall behind and then have trouble catching up.  So perhaps a quick overview..was going to have help at Christmas putting up decorations but lovely lady who helps was in an accident and couldn't.  So...never got that done..then decided that if I was to travel again had better try to do something on with a friend whom I had met on a Vietnam-Cambodia trip and later traveled to China's Silk Road area.  We signed on for two, big ship to South Pacific and one riverboat to Ukraine.  My favorite was smaller boat to Ukraine..wonderful time..great food, not touristy..

So enough with the issues..Marie and I had our yearly cook out this past weekend.  I started with the ribs a couple days before with the rub and then cooked them low..250...for about four hours..then before the party, pulled from fridge and again for two hours..then on grill for about 20 minutes with sauce.  We also had beef tenderloins that had been marinated for 24 hours, cooked off the night before and sliced that morning served with a blue cheese sauce and also a horseradish sauce.  Hot dogs for kids..chorizo and kielbasa and a few grilled veg rounded out the grill work.  I had also made a green pea salad: dice and slice cucumber, radish, baby peas, edamame, and some sugar snaps, vinaigrette.

Potato Salad: potato (russet or gold), onion, celery, salt, pepper, mayo, a little yellow mustard, hard boiled egg, and a little celery seed.

Of course we had rain as we have had for the past two weeks..and on schedule for the next week.  The s'mores will have to wait until fall as no way to do them this time.

One of the guests brought daikon battons and a dip although not many used to that 'radish'.  Luckily there were some left and I turned that into the Daikon au Gratin.  Google that...the last time I had a large daikon that I was using for the daikon and carrot 'salad'/relish..I used leftover of both veg to make au gratin..terrific!

Will have to go to the other blogs I have and get caught up and try to stay a little better caught up..I hate to bake...and another...will get back with more soon