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Treepep

Tomatoes

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Treepep

I have picking this many per week.  No hot peppers this year so no salsa.  I have been making sauce and paste.  Any other ideas?

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Skwerl58

Nice! I am canning some tomatoes either today or Monday. I have also gotten some bell peppers and bannana peppers from our garden. We made bread and butter pickles earlier this week and have had corn for a couple of weeks. Okra is coming in and I love fresh okra with ranch dressing. Gardens are a great resource and am blessed to have the place to have one. The old Wheel Horse sure helps in prepping the land for these veggies.

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8ntruck

My uncle used to make and can tomato juice.  Put it up in quart jars.

 

We tried making ketchup - was ok, but it is much easier to go out and buy it.

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JoeM

BLT Party and for those living on the edge. BLT &  E!

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Achto
8 hours ago, Treepep said:

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Those are great looking poblano's!!

 

Here is a great recipe for stuffed poblano's. I like to cook them on the grill for some added smokey flavor.

https://butteryourbiscuit.com/chicken-and-cheese-stuffed-poblano-peppers/

 

Poblano's are also great for making ranchero sauce. Spice up your morning eggs also great on enchilada's or a burrito. 

https://www.food.com/recipe/ranchero-sauce-116941

 

My wife & I tried this recipe for spaghetti sauce 2 yrs ago. Since then, this is the only spaghetti sauce we will use. A bit of a sweet under tone with a spicy bite to it. Simmer time is a guide line, I simmer mine longer for a thicker sauce,

https://www.favfamilyrecipes.com/canned-spaghetti-sauce/ 

 

Note that each of these recipes will burn up some tomatoes too.:thumbs2:

 

Edited by Achto
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WHX??

OK Dan now you know dammed well I like your stuffed Pobys... but let's branch out. Talking some of your pulled pork or some beef in the stuffing. Kick it up a notch as Emeril would say... BAMM...:lol:

Edited by WHX??
Speeling
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Treepep
13 hours ago, WHX?? said:

OK Dan now you know dammed well I like your stuffed Pobys... but let's branch out. Talking some of your pulled pork or some beef in the stuffing. Kick it up a notch as Emeril would say... BAMM...:lol:

We use yard bird, cream cheese and home cured bacon. Stuff wrap grill or smoke.  super easy.  Simple but tasty I will have to try the pob recipe.  All of my garden looks great I just didn't order poblana/pasillo seed.  Of course i have had seed I collected turn out to be a cross but still usually a good one.  As we all know its irritating to grow seeds some as far back as January to be mislabed;)

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Treepep
On 7/22/2023 at 6:46 PM, Achto said:

My wife & I tried this recipe for spaghetti sauce 2 yrs ago. Since then, this is the only spaghetti sauce we will use. A bit of a sweet under tone with a spicy bite to it. Simmer time is a guide line, I simmer mine longer for a thicker sauce,

https://www.favfamilyrecipes.com/canned-spaghetti-sauce/ 

 

Note that each of these recipes will burn up some tomatoes too.:thumbs2:

I cook for a living.  I have never in my life put soy or worc in pasta sauce.  I will certainly give this a go... TODAY!

 

Many thanks.  Learn something everyday iffin you are paying attention:greetings-clappingyellow:

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Achto
1 hour ago, Treepep said:

I have never in my life put soy or worc in pasta sauce.  I will certainly give this a go... TODAY!

 

 I thought it was weird too, but it seems to work. Let me know what you think of it.

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Mickwhitt

When I make a tomato pasta sauce I add an Oxo stock cube to it as I simmer it. This gives a meaty edge to the sauce.

I can see Worcester sauce doing a similar thing.

We have something over here called Hendersons relish. It's only made in Sheffield and its way better than Worcester sauce, but a similar type of thing.

I only use fresh basil from the herb Garden, and it gets added right at the end before serving, just to wilt it down. The flavour is so much more intense.

Mick 

 

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Treepep
On 7/22/2023 at 5:51 PM, JoeM said:

BLT Party and for those living on the edge. BLT &  E!

I just hickory smoked some bacon that wet cured a week yesterday and sliced today.  Pretty solid idea:greetings-clappingyellow:

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Treepep
On 7/24/2023 at 8:58 AM, Achto said:

 

 I thought it was weird too, but it seems to work. Let me know what you think of it.

The sauce is very satisfying indeed!  It reminds me of the ketchup based meat sauce in the steak house in my childhood town.  That stuff was sickening sweet but folks loved it.  This sauce is balanced and tasty.  Very different from the traditional Italian sauce I normally make.

 

Many thanks!  Very good stuff:handgestures-thumbupleft:

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Achto
On 7/24/2023 at 9:52 AM, Mickwhitt said:

We have something over here called Hendersons relish

 

Thanks to the internet it looks like we can get that here too. Just ordered some from Amazon to try.

 

 

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Treepep
14 minutes ago, Achto said:

 

Thanks to the internet it looks like we can get that here too. Just ordered some from Amazon to try.

 

 

well them interwebs are good for something I guess:D  I used to make worcey from a recipe in an old jerky making book.  darn good just trying to simplify as i get more "mature"

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Achto
18 minutes ago, Treepep said:

  I used to make worcey from a recipe in an old jerky making book.  darn good just trying to simplify as i get more "mature"

 

I'm a Lea & Perrins Worchester sauce fan, would almost drink it strait out of the bottle.:D Most others that I've tried don't compare, but I'm always willing to try.:thumbs2:

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WHX??
2 hours ago, Achto said:

 

I'm a Lea & Perrins Worchester sauce fan, would almost drink it strait out of the bottle but most often I dump it in bloody Marys. :D

 

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WHX??

Just checked out the Hendersons that Dan ordered be interesting to try it. ? @Mickwhitt Why do you chaps call is a relish? 

On 7/24/2023 at 9:52 AM, Mickwhitt said:

 Oxo stock cube 

Also what is that ... is that like what we would call a beef bullion cube? 

Edited by WHX??
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Mickwhitt

People in Sheffield would rather die than use anything other than Hendersons. For them Lee and perrin is just dishwater lol. But then the Sheffield sub set of humanity can argue about most things.

I think the word relish is mis applied to this product, although I'm not getting into a fight with the dee dar Sheffield folk about it lol. A true relish seems to be a stewed pickle that we would call a chutney. This stuff should really be a sauce not a relish. 

As I say if you want to point that out to our friends in hallamshire feel free, I will sit back and watch. 

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Mickwhitt

Oh, and Oxo cubes, yes they are a compressed beef stock cube. A staple in any english store cupboard. 

You can pop one in a cup, pour on boiling water and make a nice beefy drink. 

Use them to make gravy, put them in stews, all kinds of things. My brother used to eat them whole as a kid! But let's draw a veil over that kind of thing.

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WHX??
5 hours ago, Mickwhitt said:

Oh, and Oxo cubes, yes they are a compressed beef stock cube. A staple in any english store cupboard. 

You can pop one in a cup, pour on boiling water and make a nice beefy drink. 

Use them to make gravy, put them in stews, all kinds of things. My brother used to eat them whole as a kid! But let's draw a veil over that kind of thing.

Yes Same here Mick... chicken flavor too and always in the cupboard.  

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Handy Don

Also referred to as bullion cubes. One cheeky company has come out with a product called “better than bullion”. As if.

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Mickwhitt

I belive we are talking about buillon not bullion. One being concentrated beef stock the other being pure precious metal such as gold or sliver.

Must be spell checker or tired eyes lol. 

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Handy Don
5 hours ago, Mickwhitt said:

I belive we are talking about buillon not bullion. One being concentrated beef stock the other being pure precious metal such as gold or sliver.

Must be spell checker or tired eyes lol. 

Indeeeeed. 🙃

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WHX??
47 minutes ago, Handy Don said:

Indeeeeed. 🙃

Dammed spell checkers...:lol:

Real interested about that relish tho Mick... hope it comes soon Dan! 

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JimSraj

I like to stuff poblanos with ham and Swiss cheese that has chopped onion rolled up in it. Put ‘‘em on the grill until they are tender but still have some crunch. Take ‘‘em off and cover for a few minutes. Skins come right off. Enjoy!  Prosciutto is even better!

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