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Summer Recipes

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  • craigriceC craigrice

    I have never heard of peppadew what are they

    ChefC Offline
    ChefC Offline
    Chef
    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #9

    craigrice It’s a small red very mild pepper, pickled in a sweet brine. I only know one place to get them, https://www.peppadewusa.com/

    They are great in salads, but for nicer catering events, I stuff them with a herb goat cheese. Always a big crowd pleaser.

    YooperDogY 1 Reply Last reply
    0
    • craigriceC Offline
      craigriceC Offline
      craigrice
      Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
      wrote on last edited by
      #10

      they sound good , I have canned pickled pepper strips similar to sweet pickles

      ChefC 1 Reply Last reply
      0
      • craigriceC craigrice

        they sound good , I have canned pickled pepper strips similar to sweet pickles

        ChefC Offline
        ChefC Offline
        Chef
        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
        wrote on last edited by Chef
        #11

        craigrice Would you share your sweet pickle brine recipe? I haven’t hit it just right yet.

        craigriceC 1 Reply Last reply
        0
        • ChefC Chef

          craigrice Would you share your sweet pickle brine recipe? I haven’t hit it just right yet.

          craigriceC Offline
          craigriceC Offline
          craigrice
          Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
          wrote on last edited by
          #12

          Chef
          this is the recipe that I useIMG_20210807_130701660.jpg

          ChefC 1 Reply Last reply
          2
          • craigriceC craigrice

            Chef
            this is the recipe that I useIMG_20210807_130701660.jpg

            ChefC Offline
            ChefC Offline
            Chef
            Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
            wrote on last edited by
            #13

            craigrice Thank you. Seems simple enough. Often times I just make things too complicated LOL

            1 Reply Last reply
            1
            • johnsbrewhouseJ Offline
              johnsbrewhouseJ Offline
              johnsbrewhouse
              Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
              wrote on last edited by johnsbrewhouse
              #14

              #Chef, Here is the pickled green bean recipe I told you I would find and post for you.
              Pickled Green Beans
              2 lbs. trimmed fresh green beans
              4 heads of dill or 2 tbsp of dill seeds
              4 cloves of garlic minced
              1/8 tsp pepper flakes per jar or 1 tsp cayenne pepper depending on the kind of bite you want, can be omitted
              2 1/2 cups vinegar
              2 1/2 cups water
              1/4 cup canning salt
              Add the pepper flakes or 1/4 tsp cayenne pepper, along with the garlic and dill divided to each hot jar. Pack each jar with beans leaving 1/4" headspace. Add the vinegar, water and salt to a large saucepan and bring to a boil. Pour the liquid over the beans again leaving 1/4" headspace. Remove air bubbles, adjust caps and process the pints 10 minutes in a boiling water bath.

              1 Reply Last reply
              1
              • ND MikeN Offline
                ND MikeN Offline
                ND Mike
                Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                wrote on last edited by ND Mike
                #15

                My mom makes an easy one that is pretty good after working a hot day in the sun. I don’t know the exact recipe but it is elbow macaroni, tuna, mayo, diced onions, and peas. Hits the spot. Easy to make. I have made it by just winging it and adjusting the taste until it was like hers…lol! Prepare all ingredients and put in the fridge to chill. Serve cold.

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                • ChefC Chef

                  craigrice It’s a small red very mild pepper, pickled in a sweet brine. I only know one place to get them, https://www.peppadewusa.com/

                  They are great in salads, but for nicer catering events, I stuff them with a herb goat cheese. Always a big crowd pleaser.

                  YooperDogY Offline
                  YooperDogY Offline
                  YooperDog
                  Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                  wrote on last edited by
                  #16

                  Chef they are a tasty pepper and stuffed with goat cheese sends them over the top. I am in no rush for winter, but our temps are only in the low 80’s with humidity in the low 60’s. It will be cold enough soon enough here and I will be cold smoking, hard water fishing and snow pushing during the cold spell.

                  ChefC 1 Reply Last reply
                  1
                  • YooperDogY YooperDog

                    Chef they are a tasty pepper and stuffed with goat cheese sends them over the top. I am in no rush for winter, but our temps are only in the low 80’s with humidity in the low 60’s. It will be cold enough soon enough here and I will be cold smoking, hard water fishing and snow pushing during the cold spell.

                    ChefC Offline
                    ChefC Offline
                    Chef
                    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                    wrote on last edited by
                    #17

                    YooperDog I’m laying the groundwork to moving to a place where I can cold smoke without refrigeration. Hope to as soon as the wife retires.

                    YooperDogY 1 Reply Last reply
                    1
                    • ChefC Chef

                      YooperDog I’m laying the groundwork to moving to a place where I can cold smoke without refrigeration. Hope to as soon as the wife retires.

                      YooperDogY Offline
                      YooperDogY Offline
                      YooperDog
                      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                      wrote on last edited by
                      #18

                      Chef northern TX?

                      ChefC 1 Reply Last reply
                      0
                      • YooperDogY YooperDog

                        Chef northern TX?

                        ChefC Offline
                        ChefC Offline
                        Chef
                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                        wrote on last edited by
                        #19

                        YooperDog Anywhere the wife would be comfortable, I can have a few acres, and see snow and have a real fall and spring. Hopw that’s not asking too much.

                        YooperDogY 1 Reply Last reply
                        0
                        • ChefC Chef

                          YooperDog Anywhere the wife would be comfortable, I can have a few acres, and see snow and have a real fall and spring. Hopw that’s not asking too much.

                          YooperDogY Offline
                          YooperDogY Offline
                          YooperDog
                          Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                          wrote on last edited by
                          #20

                          Chef be careful what you wish for. We don’t really get much of a spring or fall this far north. Growing season is pretty short unless you can cover and I have seen Ice flows/bergs on Lake Superior in May. Now we don’t have a lot of traffic except for tourists and college kids, I can see the stars at night and don’t hear traffic. You will find a spot, just need to prioritize what is important and what you are willing to deal with or without.

                          kyleK ChefC 2 Replies Last reply
                          0
                          • YooperDogY YooperDog

                            Chef be careful what you wish for. We don’t really get much of a spring or fall this far north. Growing season is pretty short unless you can cover and I have seen Ice flows/bergs on Lake Superior in May. Now we don’t have a lot of traffic except for tourists and college kids, I can see the stars at night and don’t hear traffic. You will find a spot, just need to prioritize what is important and what you are willing to deal with or without.

                            kyleK Offline
                            kyleK Offline
                            kyle
                            Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                            wrote on last edited by
                            #21

                            YooperDog every place has a good and bad side. I’m just glad we dont get tornados, hurricanes and stuff like that. I can live with a few feet of snow and 30 below. Fall is by far my favorite, wish it was fall 8 months of the year.

                            hey vegetarians, my food poops on your food!

                            YooperDogY 1 Reply Last reply
                            1
                            • ChefC Chef

                              craigrice
                              My pasta salad:
                              3 Pounds Tri-Color Rotini
                              1/2 Cup Fine chopped red onion
                              65 Ounces marinade artichoke hearts with liquid
                              5 Ounces crumbled bleu cheese
                              2 Pounds Mozzarella cheese – diced 3/8” cubes
                              2 Cups black sliced olives – drained
                              1 Tablespoon granulated garlic
                              2 Teaspoons salt
                              2 Red bell peppers – chopped
                              1 Tablespoon basil
                              1 Tablespoon oregano
                              1 Pound salami – diced 3/8” cubes
                              3 Cups Olive oil
                              1/2 Red wine vinegar
                              1/4 Capers – drained
                              1/2 Cup Parmesan cheese
                              1 Cup green olives - drained
                              1 Cup peppadew - drained

                              1. Mix all ingredients together.

                              2. Refrigerate overnight.
                                f40efa09-8dc1-4740-9b80-11867453b280-image.png

                              HerbcoFoodH Offline
                              HerbcoFoodH Offline
                              HerbcoFood
                              Regular Contributors Team Orange Sous Vide
                              wrote on last edited by
                              #22

                              Chef that looks great.

                              1 Reply Last reply
                              0
                              • YooperDogY YooperDog

                                Chef be careful what you wish for. We don’t really get much of a spring or fall this far north. Growing season is pretty short unless you can cover and I have seen Ice flows/bergs on Lake Superior in May. Now we don’t have a lot of traffic except for tourists and college kids, I can see the stars at night and don’t hear traffic. You will find a spot, just need to prioritize what is important and what you are willing to deal with or without.

                                ChefC Offline
                                ChefC Offline
                                Chef
                                Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                wrote on last edited by
                                #23

                                YooperDog I understand. Truth is that the older I get, the more difficult is is for me to handle the heat.

                                I could see myself pulling my pit to the side of the road and sitting in my chair with my drink of choice and serving people great food.

                                Cutting wood from my property, processing meat for people, and maybe even having popup meals for people.

                                YooperDogY 1 Reply Last reply
                                0
                                • ChefC Chef

                                  YooperDog I understand. Truth is that the older I get, the more difficult is is for me to handle the heat.

                                  I could see myself pulling my pit to the side of the road and sitting in my chair with my drink of choice and serving people great food.

                                  Cutting wood from my property, processing meat for people, and maybe even having popup meals for people.

                                  YooperDogY Offline
                                  YooperDogY Offline
                                  YooperDog
                                  Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                  wrote on last edited by
                                  #24

                                  Chef I understand that. I have had the opportunity to live in many places around the globe, not quite sure if I found or will find the perfect place. There definitely are some places that I will not be returning to. At times I would like to have some of the convenience of the cities, but then I don’t have to deal with those issues either. You just need to find that sweet spot where everything is in balance.

                                  1 Reply Last reply
                                  0
                                  • kyleK kyle

                                    YooperDog every place has a good and bad side. I’m just glad we dont get tornados, hurricanes and stuff like that. I can live with a few feet of snow and 30 below. Fall is by far my favorite, wish it was fall 8 months of the year.

                                    YooperDogY Offline
                                    YooperDogY Offline
                                    YooperDog
                                    Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                    wrote on last edited by
                                    #25

                                    kyle I don’t miss tornadoes and hurricanes, those are life altering events. Even with the worst snow storm we were without power for about ten days. Not really a big deal, just need to keep the stove and fireplace going. Plenty of snow to melt for water, food in the freezer and snow to shovel and plow to keep warm. When it got dark out you went to bed and got up at sunrise. But you have to be prepared with backup systems, no electricity no water pump, no furnace blower and no charging your cellphone.

                                    kyleK 1 Reply Last reply
                                    1
                                    • craigriceC Offline
                                      craigriceC Offline
                                      craigrice
                                      Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                      wrote on last edited by
                                      #26

                                      emergency generators are great I have one and life goes on this will be the first season it will be used

                                      kyleK 1 Reply Last reply
                                      1
                                      • YooperDogY YooperDog

                                        kyle I don’t miss tornadoes and hurricanes, those are life altering events. Even with the worst snow storm we were without power for about ten days. Not really a big deal, just need to keep the stove and fireplace going. Plenty of snow to melt for water, food in the freezer and snow to shovel and plow to keep warm. When it got dark out you went to bed and got up at sunrise. But you have to be prepared with backup systems, no electricity no water pump, no furnace blower and no charging your cellphone.

                                        kyleK Offline
                                        kyleK Offline
                                        kyle
                                        Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                                        wrote on last edited by
                                        #27

                                        YooperDog I know what you mean. I actually like a good snowstorm, makes life slow down for a while. 2 years ago we were out of power for a couple days. It was fun playing board games by the light of an old kerosene lamp. I do have a couple generators, but the lamps were more fun

                                        hey vegetarians, my food poops on your food!

                                        1 Reply Last reply
                                        1
                                        • craigriceC craigrice

                                          emergency generators are great I have one and life goes on this will be the first season it will be used

                                          kyleK Offline
                                          kyleK Offline
                                          kyle
                                          Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                                          wrote on last edited by
                                          #28

                                          craigrice they are, but the quiet is nice too

                                          hey vegetarians, my food poops on your food!

                                          1 Reply Last reply
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