Roasted Hot Sauce with Peaches

Enjoying the Summer Heat with some kick? I am. I love anything to do with chili peppers.  I really missed growing them for the last two years out in Texas. The patio just didn't have enough sunlight to really support those fiery fruits. Luckily, Mom has been bagging and freezing all those cayenne and jalapenos that she's been growing.

Now, I typically love habaneros but those peppers tend to knock more than just the socks off people. So I’m toning it down with some more palatable peppers. I like my sauce thick and creamy instead of watery like you get from the bottle. And since I'm trying to use what is in season, I’m going to use peaches and yellow grape tomatoes to add a little bit of sweetness to cut some of the heat. Sauce will look the color of rich medium-dark caramel once finished cooking.  

If you’ d like it much sweeter and less tangy, use nine large peaches, no tomatoes, 3/4 quart apple cider vinegar, and one quart less peppers. Personally, I like my sauce to have some tang and only slightly sweet. And this how I brought the heat...

Roasted Hot Sauce with Peaches (makes 15 pints)

On two large sheet pans, bake at 350. Rotate peppers every 20 minutes, do this twice. And then turn oven off and let rest for 20 minutes in oven (cook time 1 hour),

• 1 gallon bag of whole cayenne peppers, stem removed
• 1 gallon bag of whole jalapenos peppers, stem removed
• 4 large garlic cloves, crushed to remove paper shell
• 2 medium white onions,1/2 inch sliced
• Extra Virgin Olive oil to coat everything

After peppers have cooled down. Place roasted peppers, onions, garlic into food processor. Blend on high and place in large sauce pot with lid on low-medium for 30 minutes. 

Note: I pureed the yellow grape tomatoes in the processor after the pepper mixture. This helps remove all the small pepper pieces left in the processor to add back into the sauce and so you can keep the tomato skins.

• 1 quart apple cider vinegar
• 1 pint of yellow grape tomatoes, pureed
• 3 large peaches, peeled and crushed
• 2 T salt

After mixture has simmered and peaches break down, use hand blender to smooth out sauce. Add filtered water if too thick to blend. Place sauce in clean mason jars for canning.

Peach Hot Sauce

I used 12 pint size jars and one 4 oz jar for canning. And I used one quart and one 4 oz jar that I put in fridge to use now.

Submerge jars with lids in a water bath that will come to a boil for 15 minutes. Remove and wait to hear a pop sound for each jar. That means its sealed.

You can make a much smaller batch. But this should last you all year and enough to share with some friends. Enjoy! :)

Peach Jam Preserves

Oh peaches, how you've alluded me... As long as I can remember, my Father's Mother always had peach trees in her back yard. If I was lucky Grandma would make peach cobbler which fortunately she did make some for me this past week. :)Yum! Sadly, something has caused her tree's peaches to rot this year and she only had enough to make one cobbler with five peaches. I'm suspecting the culprit is some type of beetle that has infested the tree. 

Well, next best option in Huntsville area to get fresh Peaches is Scott's Orchard in Athens. They have the best peaches, seriously Georgia has nothing on these peaches. I snagged a small basket of six and used three large ones to make this batch of jam. As peaches cook, they will look pinkish orange to a medium dark orange once they are canned. For this recipe, I added a little warmth to the preserves by using fresh cardamon pods. I took one pod and smashed with the flat side of my knife. Removed the seeds and mashed with pestle and mortar to make fresh cardamon powder. It's such an aromatic spice, I love it almost as much as cinnamon.

Small Batch Peach Jam Preserves

Peaches dusted with cardamon and nutmeg

In 4-quart pot, heat on low-medium

·        3 C fresh peaches, chopped

·        2 T fresh lemon juice

·        3 T filtered water

·        1 pinch of nutmeg (1/8 t)

·        1 pinch of fresh cardamon (1/8 t)

·        6 T sugar (organic preferably)

When most of the peaches have cooked down, add

·        3.5 T pectin

Continue to stir to ensure pectin is evenly distributed and turn off stove. Prepare Jars for Canning.

Peach Jam

I choose to place jam into five 4-oz mason jars for canning. 

Submerge jars with lids in a water bath that will come to a boil for 12 minutes. Remove and wait to hear a pop sound for each jar. That means its sealed.

Enjoy! :-)

Fresh Field Peas

One of my most memorable meals as a kid that I’d have with my father was grilled pork chops, boxed macaroni with cheese, and canned black eyed peas. Nothing could compare to my weekly delight of cooking with my Dad. Those black eyed peas with Toni’s Creole Seasoning and mixing up that Velveeta cheese with shells... 

I find I don’t often eat many things from a can or box if I can help it but I still love peas. Even better than canned black eyed peas is fresh field peas. I was fortunate to have stumbled upon the Decatur, AL farmer’s market on Saturday and bought fresh purple un-hulled pea pods. They look half green to almost all purple. I spent that afternoon hulling peas which with this variety yields pink eyed peas on green bodies.  Hulling peas has a rhythmic motion like crocheting, may be that’s why I love the process of removing the pea from the pod so much. 

Now, 3lbs of un-hulled peas gives about 1 quart + ½ cup of fresh peas. And you just can’t beat the price of $4.50 for that bounty.

Today, I wanted to use smoked turkey necks and cornish game hen stock (rendered the night before). You can use chicken stock, pork stock, smoked ham hock, or whatever is your preference cooking your peas in.

Simmering fresh peas

Fresh Pink Eyed Peas

On Medium, bring stock pot to a simmer

• 2 small-medium Turkey Necks
• 1 quart bag of Fresh Pink Eyed Peas, rinsed
• 1 quart of Cornish Game Hen Stock, with fat

After thirty minutes to a hour, add

•   1 medium Onion, roughly chopped
•  2 large Purple Garlic Cloves, smashed and mince (wait ten minutes to add after mincing)

Let simmer till smoked turkey neck meat starts to separate easily with a fork

•  Salt and Pepper to taste 
•  Cayenne to taste, if you want a little bit of a kick

And Enjoy! :-)

BBQ French Onion Soup

One of my favorite things about Summer is enjoying good BBQ. Of course in Texas you can get BBQ in the dead of winter. Truly one of those finger licking good treats. BBQ I love eating you with my hands and getting my fingers all saucy. It's almost as good as feeling dirt between my toes. I do know those are two very different experiences. But hey its Summer, so kick off those shoes and run through the sprinklers. Because those BBQ drenched fingers are going to need a good washing.

I'd have to say my favorite by far is slow cooked beef ribs. My mom used to put them under the broiler with some Cajun dry rub. And the best part of BBQ beef ribs, isn't just eating the meat falling off the bone yummy goodness but saving the bone for making beef stock. Left over BBQ grilled beef or pork bones make a more rustic and rich tasting stock than just beef or pork bones you can get from the butcher. I highly suggest the next time your using the grill this Summer, save your bones whether its ribs, t-bone, or chops. Everything BBQ bone-in is great for making homemade stock.

Making stock is rather a simple process, you just throw the bones in a crock after you've indulged on all the meat trimmings. Cover with filtered water. Set on low and leave over night. I think a 24 hour stock is best but 12-18 hours of simmering is just as good. Once the stock is a nice rich golden brown color, remove the bones and ladle the liquid gold into a glass jar (glass is best). Then refrigerate till ready to use (good for 3 days or 5 if your have your fridge at a cooler setting). Now, you'll notice the stock will have a layer of fat that solidifies on the top of the liquid. Personally, I keep the fat. You don't have to keep it. Just tap it and pull it out in big chunks to throw away. It can be treated just like bacon fat or butter when using it recipes. You will not need to add any salt either while prepping your stock. The rub or sauce originally used on your BBQ will have flavored the bones/cartilage that you have simmering in the crock. I also prefer to salt the stock later than in the cooking process because I'd rather it not be over salted.

A much waited for day or two after BBQing treat...

BBQ French Onion Soup

Melt on medium heat in Large stock pot

• 1 stick of butter

Add, mix, and simmer onions, stirring occasional till caramelized

• 6 sprigs of fresh thyme
• 3 Turkish bay leafs
• 5 medium thinly sliced yellow onions
• 2 T minced garlic (3-4 large cloves)
• ground black pepper

Onions now caramelized, add and let come to a slight boil, then reduce heat

• 1/2 C red wine (I used a California 2012 blend of different wines)

After wine has evaporated and onions caramelized again, remove thyme stems and bay leafs and add

• 2 T all purpose flour (preferably organic, non-GMO)

Once most of the flour has been browned with the onions but not sticking too much to the pot, add and let melt

• beef fat from the stock (this will help scrap the browned flour if sticking to bottom of pot)

BBQ French Onion with shredded Munster

Then add and cover with lid for 2 hours on low-medium

• 2 quarts BBQ beef stock
• orange and lemon pepper (I like the little extra citrus notes)
• ground black pepper and salt (to taste)

Simmer soup on low heat until ready to serve. When ready to serve, ladle BBQ French Onion Soup into a bowl and top with shredded cheese (I choose Munster since that is what I had on hand though I think a saltier cheese would have been better) and buttered, toasted chunks of french baguette pieces or croutons. Enjoy! :-)

Long over due...Small Batch Jam

I've been wondering if I should start my post as an apology letter to my blog... 

“I contribute my lack of content to my busyness with my work, my other hobbies besides cooking, and keeping up with married life and some of its hardships. I know I should have been more committed to you, blog, you’ll have to accept my absence as an extended vacation/sick leave. Sincerely, ~Am” 

I lost my enthusiasm for writing or doing much of any project after October 2012 when I was hospitalized for food poisoning; my job was terminated; my stepfather’s father, Dick, passed away; and I felt lost in a big city with no purpose. It was a huge blow. Most of the projects I was currently working on went to the back burner. Especially my wedding pictures, which I was organizing into a photo album. They were too painful to look at since Dick wasn't able to attend the wedding and I didn't get to show him any of them. It took some months for me to really pick myself back up after his death. He was the first person of my immediate family to pass away and I took it much harder than I ever expected to. I was fortunate in the Spring of 2013 to have met two wonderful families that carried me the rest of my time in Austin. I didn't look at our relationship as a job per say but more of a friendship that I desperately needed and was honored to be a caregiver for. Kalen’s grandfather also passed away in the Summer of 2013 before we were able to visit him. It was also a painful blow for the both of us in our first year of marriage since he also did not attend the wedding and he could not see the wedding photos. I never thought I’d cry so much after being married. I knew what hardship already was due to my own illness but this hurt was just unreal.  I do think it’s made my relationship that much stronger. And has made me realize that I am in fact growing up.

Now married for two years and some, I feel fortunate to have left Alabama and venture to Austin, Texas. She has had a profound impact on my outlook on lifestyles, love, friendships, and food. I feel much more competent in my culinary skills. In fact, I understand my recipe blunders more easily; I have changed my eating lifestyle to more whole foods and less processed; taught myself to eat and buy seasonal vegetables at the farmers market; and be more frugal on a low income. I never imagined that I’d cut almost all canned goods and boxed foods out of our diet while managing to save money. I think it contributes to the lifestyle that is Austin. There is more availability of quality products and fresher options than just chain groceries. Its contributed to the higher population of Paleo, Vegan, Vegetarian, and GMO-free eating. Don't get me wrong. Kalen and I did eat Texas BBQ which their courses consist of Sausage, Pulled Pork, Brisket and Ribs. Not much room for Vegetables. Oh Franklin's BBQ, you will be missed.We just now make a more conscious effort to eat better for our health.

When I originally left home, I choose actively not to like Austin. She in essence was supposed to be just a pit-stop. Less than a year, I was expected to inhabit this “weird” city.  However as much as life has unexpected twists and turns, so does your expected time line. Now, I will miss the incredible adventures we had. Austin you will be very much missed. Thank you for the last two and a half years of my life.

Now for something a bit sweet and tart to begin again another adventure in my "pit-stop" in Alabama.

Small Batch Blueberry Jam Preserves

I love blueberries. Especially the bushes I planted at my parent's house not long before getting engaged. Now those bushes are in their second season of fruiting and I couldn't be more excited to have the opportunity to make Jam. Not to sweet, the sugar content was significantly reduced since blueberries are naturally sweet and the abundant amount of sugar required in most jam recipes is unnecessary in my opinion. As blueberries cook, they will look red but darken once they are canned. 

Dusted with Nutmeg and Cinnamon

In 4-quart pot, heat on low-medium

·        3 C fresh blueberries

·        1 T fresh lemon juice

·        3 T filtered water

·        1 pinch of nutmeg (1/8 t)

·        1 pinch of roasted siagon cinnamon (1/8 t)

·        6 T sugar (organic preferably)

When most of the berries have popped/split, add

·        3.5 T pectin

Continue to stir to ensure pectin is evenly distributed and turn off stove. Prepare Jars for Canning.

Canned Blueberry Jam Preserves

I choose to place jam into six 4-oz mason jars for canning. You could use three pint size. 

Submerge jars with lids in a water bath that will come to a boil for 15 minutes. Remove and wait to hear a pop sound for each jar. That means its sealed.

Enjoy!