I’ve been looking for a self hosted recipe hosting site/script for while. WordPress has plenty of themes and plugins to set up something but it’s a bit heavy for what I want. I had played around with OpenEats a while back but could never seem to get it running. Seems it’s been somewhat abandoned for quite some time, and the original site is gone, but there does seem to be a docker image on github that one could try. I haven’t drank the docker cool-aid yet so setting something up more traditionally seems a better fit for me.
I found something called Chowdown and it seems pretty good. It’s very basic but for my needs basic is good. It runs on Jekyl and uses markdown both of which are completely new to me. So far I like but I’m going to play with it for a bit before I’m completely sold.
This is Bruce’s (BABore) posole recipe. It’s fantastic! This recipe is for a large batch, I usually make it with half what is listed here.
I like this as is in a bowl with some cheese melted on top but my favorite is breakfast burritos.
Scramble up some eggs and mix equal parts posole and egg and throw a little cheddar cheese on top. Eat or wrap in saran wrap and freeze. Makes for a nice quick easy “stick to the ribs” breakfast on the go.
- 2 lbs pork or game meat breakfast sausage
- 2 lbs Lbs ground venison
- 1 Tbsp minced garlic
- 30 oz black beans drained
- 60 oz white hominy drained (approx. wt. same size can as the beans)
- 1 qt bottle of Pace picante sauce
- Handful of chopped cilantro optional
Brown the meat in a large cast iron dutch oven over high heat with couple Tbls of oil.
When browned up nice, add the garlic and cook for a minute or three.
Add the hominy and stir in well.
Cook for a few more minutes then add the beans and stir in.
Add about 2/3rd's of the picante sauce and mix in well. Add more as needed to just bring things together and coated well. You don't want it soupy.
Adjust the seasoning with salt and pepper to your liking. Shut off the heat and top with the cilantro if you like it.
That it! If you like more heat, I've been know to add ground red Chipotle, canned Chipotle diced up, chopped green chilies, sliced pickled jalapeño, even canned corn. It's good straight up, in a tortilla, reheated in a fry pan with a couple eggs for breakfast, or even cold out of the fridge. Freezes real well too.
Well this weekend was the culmination of 2 seperate smoking experiments, BBB (Buck Board Bacon) and Bearcarver’s Dried Beef. I’ve been wanting to try bacon for a while but I was too skeered to spend the money on a belly and screw it up.
Canadian Bacon that is. 🙂
So I’ve been thinking more about smoking some cheese lately. I’ve tried a few times already but all the methods I’ve tried added to much heat to my smoker and would make the cheese “sweat” changing the texture and not for the better.
I found a blog post on a forum about making a simple smoke generator MacGuyver style. Perfect timing.
Purchased my first cast iron skillet today. It’s a lodge 10 inch. The finish of course isn’t near as nice as some vintage Wagner or Griswold but I think I can make it workable.
Part of making it workable is in the seasoning. I’m following (sort of, see below) the seasoning process outlined by Cheryl Canter on her blog. It seems to be going well but time will tell if it works or not.