Friday, October 21, 2016

Apple Picking 2016

We went apple picking this past weekend at Riamede Farm. Because this autumn has been unseasonably warm (case in point: it's been in the 80s this week) I assumed that there would be apples ready to pick right through November. Unfortunately, that assumption was incorrect and the majority of the trees had been picked clean.
Fortunately, we still managed to score some really delicious apples (we got a bunch of fuji and cortland) and I plan on baking a pie; maybe this weekend.

Tuesday, October 18, 2016

Grilled Jerk Chicken Wings

I love making crispy hot wings. Wait, that's a lie. I like eating crispy hot wings. But making them's quite a chore. You've got to get a big vat of shortening splattering hot and the smell permeates the entire house and there's loads of splatter to clean up afterwards, even if you've used a pan splatter guard. So, when we bought a big value pack of wings, I fried up half of them and put the rest in the freezer. A couple weeks later, I defrosted them and decided I was way too lazy to do another fry up.

I didn't want to do regular barbecue wings because we'd just had some barbecue drumsticks the week before. Then, I realized this was a perfect opportunity to use another habanero pepper from the garden. I made a jerk marinade with the flavors I remembered and recognized from a meal I enjoyed in the Caribbean, and it turned out quite good.
Ingredients [serves 4]:
1½ lbs. chicken wings
½ onion
2 scallions
3 cloves garlic
1 habanero pepper
1 orange, juiced
3 sprigs cilantro
¼ cup soy sauce
¼ cup white vinegar
1 tablespoon Worcestershire
1 teaspoon pepper
1 tablespoon brown sugar
½ teaspoon allspice
½ teaspoon nutmeg
¼ teaspoon cinnamon
½ teaspoon dried thyme
1 teaspoon paprika
½ teaspoon cumin

*Normally, jerk seasoning has some heat in it, like cayenne, but because there's a habanero pepper in here, I omitted that added layer of heat. If you like a lot of heat, throw in an extra habanero or add some cayenne to your jerk seasoning. If you're sensitive to spicy foods, I would suggest omitting the habanero and adding in a little cayenne.

Thursday, October 13, 2016

Swedish Meatballs

Eat your heart out, Ikea! Just kidding, these meatballs were inspired by Ikea actually; my aim was to recreate my beloved meatballs but just make them a little less salty. They're certainly more expensive (and free of horsemeat, harhar) but they're fresher, which is a plus.

I thought about putting a spin on these meatballs by making them spicy or something, but then I decided that I really wanted the classic $2 treat that I gorge on every time I shop at Ikea. So, with that in mind, I grabbed a bunch of ingredients out of the pantry, bought a couple of packs of ground meat, and set to it. And you know what? These turned out pretty delicious. They weren't exactly like Ikea's but they were possibly better, mostly just because they were less salty and my salt-intolerant family and I really needed that.
¼ cup finely grated onion
2 cloves garlic, minced
¼ cup panko breadcrumbs
¼ cup cream
½ teaspoon nutmeg
½ teaspoon ground mustard
¼ teaspoon ground ginger
1 teaspoon salt
½ teaspoon pepper
1 egg
1 lb. ground beef
1 lb. ground pork
1 tablespoon butter

2 tablespoons pan drippings
2 tablespoons flour
1 cup beef broth
splash cream
¼ cup sour cream
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