Homemade Grub during Shelter in Place

Keep it comin’!  We’re gonna have to get even more creative as things get scarce and more expensive...The local French/Basque restaurant Chalet Basque was giving away free food today and they gave us Paella.  Stoked! I’m not sure this is food but it fits somewhere...Aslan approved?  Hmmmmm...

TLW’s homemade stew 

That looks good and hearty 

Ohhhhh it is!!
We start with left over trimmings from me cutting up a beef shoulder, she adds brown gravy, the beef and water to the crockpot, then two hours into the cook on hi, she adds the potatoes and carrots, then after 4 hours cook time she adds the mixed peppers and onions and after one hour of of the vegetables she pulls it and serves. It is BOMBdigity!!!

My first attempt at ribs on Saturday!  Went about as good as I could have hoped 
No, really, it was pretty easy and not revolting, wife + son 8 it, no complaints.

Bot $20 rack at Safeway and used this baby back recipe.  Can reduce salt sugar content of dry rub by 1/3 and it would still be OK, bc the final application and dipping w BBQ sauce.

For those DYING for takeout, the Mercury New published this tidy catalogue of take-out and delivery joints. 

We have Hello Fresh coming this week 4 three dinners.  Bfast = fruit/yogurt/cereal.  Lunch= soup n sammiches + junk food.

stay up homies 

Plantains foster last nite. Flambes r always fun. Pyro4life!

Every Christmas season, the grocery stores sell Prime Rib for $5 a pound.  I buy a couple and store for Prime Rib Day, which was yesterday.  So, here's a few photos of my smoked prime rib from yesterday, over 8 pounds.  Placed in smoker at 225 degrees for 1.5 hours, reduced heat to 140 for 4 hours, bumped up to 300 for 1 hour, pulled at internal temp of 125 degrees, rested 15 minutes, then sliced to serve.

Breaded-and-fried herring tacos with homemade red sauerkraut.

Breaded-and-fried herring tacos with homemade red sauerkraut.

how you like that Hahn, looks like a pinot?  Always curious about them driving past 101

Breaded-and-fried herring tacos with homemade red sauerkraut.

how you like that Hahn, looks like a pinot?  Always curious about them driving past 101

Yeah, me too. I haven't had much Pinot from that area, mostly been Russian River and Anderson Valley appellations.

Breaded-and-fried herring tacos with homemade red sauerkraut.

How do you do your red 'kraut?

Breaded-and-fried herring tacos with homemade red sauerkraut.

how you like that Hahn, looks like a pinot?  Always curious about them driving past 101

Yeah, me too. I haven't had much Pinot from that area, mostly been Russian River and Anderson Valley appellations.

It was nice. I try to only buy organic wines these days, but options are usually slim, so I went with Hahn. I don't know much about them, to be honest.

Breaded-and-fried herring tacos with homemade red sauerkraut.

Hmm never though about doing herring tacos.
Gonna have to try next year as I caught zilch this year👎

Breaded-and-fried herring tacos with homemade red sauerkraut.

How do you do your red 'kraut?

Chop up a couple heads of red cabbage. Add 1 tbsp of salt per pound of raw cabbage. Mix it all into a clean metal or plastic bowl.

Massage the cabbage with clean hands. Do this throughly until water starts to collect in the bowl. This is the water from the cabbage. Keep massaging it. Then take a clean pint glass or small mason jar and continue mashing the cabbage into the bowl with the bottom of the glass. The idea is to get enough water out of the cabbage to create the brine.

This mashing process takes about 15 minutes. Next you can mix in garlic, shredded carrots, ginger, onions, beets, jalapenos, and other extras. Or just stick with cabbage and salt.

Then add it all to a large mason jar. I shove a tall drinking glass into the jar at this point to cause displacement which elevates the brine level. You want all the cabbage to be submerged.

Let it sit for a few days to a few weeks. Crack the lid every day or two to release pressure. You can eat it whenever it seems right, and it will continue to age and get more sour.

Put it in the fridge when it's ready. That will stop the fermentation.

Enjoy!

Oh, and you can use green cabbage too! Or mix it up and use both.

What do you call a pissed off german guy?

A real sauer kraut.

I can joke like that bc my in laws are German, from the old country.

Tonight’s delight! Pan seared chicken breast, topped with bacon, homemade spaghetti sauce, cheddar cheese, baked for 2 hours. Baked potatoes topped with chopped bacon bits (fresh), cheddar and baking sheet leftover sauce!