6 medium russet potatoes
1 medium onion, thin sliced and quartered
2 large eggs, beaten
3 Tbs oil
1 tsp salt
pepper
Heat oven to 425°F.
Shred potatoes. Rinse one-half of the potatoes and drain*. Toss all of the potatoes with the salt. Let stand at least 10 minutes in a colander to drain.
Beat eggs and oil together.
Spread potatoes in a tea towel and squeeze out moisture with a rolling pin. Toss with egg and oil mixture in large bowl. (Can be put back into the colander if liquid pools in the bottom of the bowl.)
Add shredded potato to each cup to cover bottom and sides to form a nest. Add onion and cheese. Mound cups with remaining potatoes.
Bake hash browns for 15 minutes at 425°F. Turn heat down to 350°F and bake for another 15 to 20 minutes until mounded potatoes begin to brown above the muffin pan.
Fills 6 cup jumbo muffin pan.
*Russets have more starch than a Yukon Gold. Rinsing prevents the hash brown from becoming mushy.
Pork chops, baked potato, and a salad last night. Preheated a cast iron pan to 400°F in the oven before starting the chops. Works wonders for these thin sale chops. Chops also had a 20 minute brine. One-quarter cup kosher salt dissolved in one quart of cold tap water.
Sunday night my wife made her hominy skillet. There is seven eggs nested in the top but camouflaged with a six pepper blend. Hominy, bacon, jalapeno peppers, onion, whole kernel corn with sweet peppers, and the eggs.
Having grown up in the south most turnip recipes include bacon or fatback. My wife is a vegetarian so it’s been hard to settle on a turnip recip we both like. I found this one recently in NYT cooking. We had a few decent sized turnips from the garden yesterday so I gave it a try. Simple, fast and really tasty.
Peel and cut up your turnips then brown them in EVOO until caramelized in an oven safe skillet or pan over med-high heat, add salt and pepper then finish in a 400F oven for 10 minutes or so. While the turnips are in the oven combine zest of one lemon, 2 cloves grated garlic, TBSP capers, 1-2 TBSP parsley and juice from the lemon. When the turnips are done tos them lightly in the mix and serve,
II also included some fresh radishes and baby carrots from the garden. I think this would be good with beets as well.
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Smoked a 10 pound brisket for the 4th and it turned out fantastic, my best yet. Smoker held a solid 217 temp for 12 hours. Sorry no home brew in the pic
Oh it was @flars. I also whipped up a homemade bbq sauce to go with. My wife did corn on the cob and a potato dish in the instant pots as well and it was an awesome dinner we had. Those instant pots are the real deal if anybody was wondering.
Tuesday - Chicken salad sandwiches with raw fried potatoes.
Wednesday - Reubens with left over baked potatoes loaded with onion and sharp cheddar
Thursday - Tombstone sausage pizza after bar talk
Friday - Smoked St. Louis style ribs with green beans and muffin pan hash browns. Only three packs of green beans left in the freezer. Garden won’t be producing for another month.
Hash browns ready for the oven. Need a lot of cheese so it doesn’t just sort of disappear inside the potatoes.
Not what I cooked but preparing for what I will be cooking in late August. Canning pickles. Experimenting with freezing grape leaves. Sanitized with Star San solution before vacuum sealing. Will phosphoric acid prevent browning like citric acid?
Downy mildew has hit my grape plants again with this hot and humid weather. I mulched the area of the vines with green sawdust but there must have been enough spores on the stems to begin the infection all over. Paired this job with a couple Chinook IPAs. Collected enough grape leaves for 140 jars of pickles. More than enough. Only did 83 quarts last year.
Glad you posted this @flars. I was just looking at pickle recipes as my first cucumbers are starting to come in. I will not be doing nearly as much as you so I’m gonna skip the canning process. Any recipes you would care to post? It seems most recipes are very similar and leaves it open to experiment to your liking i guess
The only part of their pickle recipe I use is the salt to volume of water for brining the cucumbers and the vinegar, salt, sugar, and water solution for the hot brine poured into the jars after filling with spears. (Be careful. They seem to imply that the blossom end of the cucumber should be cut off before brining. Don’t do it. The cucumber will absorb so much salt they will be inedible. Luckily I tasted my first batch early. Dumped. Cut blossom end just before filling the jars for processing.)
All my flavorings go into the jars, not the hot brine solution.
I use:
1 large head of dill
1 scant tsp of yellow mustard seed
2 large garlic cloves, sliced
8 black peppercorns, whole
1 large grape leaf
I process in the boiling water bath for 16 minutes for our elevation above seal level.
There are a lot of quick recipes for refrigerator pickles or cream style pickles.
Thanks for that info. I made quick refrigerator pickles a few times and they turned out pretty good. It looks like I’m gonna have a lot more cucumbers this year though so I will probably need to can them.
The first year I canned pickles with the hot water bath method I bought one of those blue enameled steel kettles. These kettles don’t work on an electric coil stove. The kettle has ridges on the bottom for strength. A lot of heat is lost trying to get to a boil. They will work on a gas range. I use my brewing boil kettle for hot water bath processing.
I have a 15" long trellis for cucumbers. Even though I’m processing quite a few I’m giving a lot away to neighbors.
The BK sounds like a solid option as I have a glass top electric stove that struggles to boil pasta water in decent time. I will definitely be keep researching my options but these tips have been very helpful thus far.
That’s awesome. Our entertainment season tends to pick up in late August with the start of football and such so I plan to have lots of pickles mixed in the party spreads. Looking forward to it!
Looks like you are a cucumber cuber. Won’t do any bread and butter this year but will do thick slices of my regular garlic, pepper, mustard, and dill pickles. Last family get together which featured hamburgers someone had asked if there were any sliced dill pickles to add to the bun.
I’ll also try the hold at or just over 180°F water bath instead of the boil for pint jars. Maybe crispness will be enhanced.
I typically do slice or spears when doing kosher/polish dill recipes. However, when I add spicy peppers (from jalapenos, habaneros, etc to ghost peppers) I make cubes to decrease the size of the pickle in case it’s too spicy! To help with crispness I try to boil the pickles for as little time as possible and then placing into storage in my beer fridge. Less than 5 mins for pints and less than 10 mins for quarts.
Last nights salad, chicken schnitzel, and left over hash browns. Rewarming the hash browns in a covered dry pan retained the crispness of the potatoes. (Terrible picture of hash browns.)
Flars… my apologies… Last night we grill some New York strips… AND fresh pulled green beans from the garden… All cooked on the grill… The steak was great… but the main attraction was the green beans! … We had just finished our meal, rinsed down with a home brew when the light came on… “I should’ve taken a picture”!! In the next few days I’ll get a picture… so divine… fresh veggies from the garden… We’ve got a tomato close to the size of a softball… Can you imagine… BLT’s! We had the left over steak for some wraps tonight… Sneezles61
