Some homemade Mac and cheese to go along with the remains of the pork butt.
What’s cooking in your kitchen?
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- #22
Pot roast. Just added the potatoes and carrots. While waiting, I’m enjoying whiskey soup with ice croutons and a cigar.
Shudder….i just felt some cornbread coming on. My mother had the best recipe for cornbread. I have several good recipes for cornbread but haven’t found one better than Mother’s . I know this recipe by heart.
SOUR CREAM CORNBREAD
1 cup cornmeal
3/4 cup oil
1 cup sour cream
1 8oz can creamed corn
3 eggs
1 tsp salt
1 tablespoon baking powder
Preheat a 9” cast iron skillet with a little oil in it in a 450f oven. Mix everything together and put in heated skillet. Bake for 18-20 minutes. Note, if you have self rising cornmeal, eliminate the salt and baking powder.
Shudder….i just felt some cornbread coming on. My mother had the best recipe for cornbread. I have several good recipes for cornbread but haven’t found one better than Mother’s . I know this recipe by heart.
SOUR CREAM CORNBREAD
1 cup cornmeal
3/4 cup oil
1 cup sour cream
1 8oz can creamed corn
3 eggs
1 tsp salt
1 tablespoon baking powder
Preheat a 9” cast iron skillet with a little oil in it in a 450f oven. Mix everything together and put in heated skillet. Bake for 18-20 minutes. Note, if you have self rising cornmeal, eliminate the salt and baking powder.
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Chopped fresh jalapeños added to that mix will spice up your meal.
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- #24
If I was going to do that, I would also add some cheese for Mexican cornbread. That happens on enchilada nights.
Getting to be soup season, so made some creamy chicken potato soup. Will be supper for the next few nights.
Looks absolutely delicious!
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- #27
Smoked a butt yesterday for pulled pork.
Smoked boudain 40 pounds
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- #29
That thermometer must be broken cuz I know damn well it ain’t 40F in Texas right now.
Ya making the mouth water. How hot did you make I?
Ya making the mouth water. How hot did you make I?
Shakshuka. It’s eggs that are poached in a tomato and paprika sauce. My wife made some baguette. Both look good. Shakshuka is actually a traditional Tunisian breakfast dish but we like for dinner. We also add more spice than them. Ours are very spicy.
That prompts me to get going with some salami. Gotta start soon or won't have anything fresh for Christmas. Also just remembered I've got to get some Italian sausage made.
It ain't broke! You're reading 40* Celsius which is 104* F. Feel better now?
It's got a pretty good bite to it but dissipates quickly!! It's good
I made some Shashuka with all my homegrown tomatoes this past summer. It was excellent and will do it again
We love it. A very underrated dish.
OK, Barry Ole boy, Boudin is a Cajun word. It's correct spelling is BOUDIN, pronounced BOO DAN, the "N" being silent, not boudian, which I've discovered is a Texan word, coming out of Beaumont, by Zummo's Boudain. Walmart sells it and that's much closer than my hometown in Louisiana. It does make my mouth water. I don't remember ever seeing it smoked, but we moved out of Cajun Country in '61, so don't remember. ........... Nubs
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