Bizarre Foods Monday: Pig Skin Sammie

•July 6, 2015 • Leave a Comment

I found this recipe ( for Pork Scratchings and thought it’d be like everything good about chicken skin in pig form, so why not layer it into a pork sandwich? Mine came out a little hard and difficult to eat in sandwich form but with thinner skins, it might work.

pig skin sandwich

Once you have your pork skins, lay a single layer between pulled pork or like I used, leftover ribs, de-boned with mayo, lettuce and cheese. Toast on a Panini press or waffle maker and serve warm. After these, my hubby got so smacked up for chicharones so he’s thawing cubes of pork fat to make them like that. Stay tuned for an update on those…

July Garden Update

•July 6, 2015 • Leave a Comment

Everything is growing along at a good pace and I started a third potato tower because I found some old ones that had sprouted. To plant sprouted potatoes, just cut them into pieces so that each piece has an eye or sprout. Settle into the dirt so that just the sprout tips are showing.

My broccoli are putting on heads but the cauliflower are still trying to deal with the heat.


Carrots and leeks keep on getting bigger.

carrots leeks

My onions and garlic and doing well so far but I almost think my shallots are ready, they’re huge!


I’m down to one pumpkin mound because the other had fencing that the rabbits could eat through but the remaining one is doing well and even putting on blossom buds.


Our second radish harvest looks only a few weeks away.


My strawberries look like they’ve stabilized and are starting to grow. I even ate a couple of strawberries from our wild strawberry patch.


And the watermelons…I’m not sure they’re going to fruit in time. If they do, it’ll be a small melon. I’d expect them to have vines out by now.


Elk Brats

•July 5, 2015 • 1 Comment

We had a friend over to bbq so I got out the elk brats we made last year and grilled them up. We had the ice cream I made earlier and some pickled beets from my in law’s garden. It was so satisfying to be eating almost completely local, the only exceptions were the vanilla  bean and some cherries

elk brats

If you want to make your own brats, follow my previous directions here: Otherwise, grill and top with your favorite toppings.

Vanilla Bean Ice Cream

•July 5, 2015 • 1 Comment

My mother in law came to me last week saying that our little village was completely out of vanilla ice cream. I know! How is there no vanilla ice cream?! I’m telling you folks, we live waaaayy out here. She was having company and had made a peach cobbler and you can’t have cobbler with no ice cream! I had some vanilla beans on hand and she always has fresh cow’s milk and farm eggs so I set out to find an acceptable recipe. I was surprised how many recipes for vanilla ice cream just use vanilla extract. Why would you go to all the effort to make homemade ice cream and then sully it with extract? Vanilla beans are a little pricey, but use them! So much better flavor. Anyhow, I made the ice cream and got to keep a container for myself and I’m not sure any other vanilla ice cream will satisfy me now. This was like the slow/double churned stuff and was so rich that a layer of milk fat coats your spoon when you’re done. *drooool*

vanilla bean ice cream

YIELD: Makes about 1 1/2 quarts


  • 2 vanilla beans
  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 1/2 cups sugar
  • 3 large eggs


With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.

In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.

Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

Lamb with Mojito Jelly

•July 5, 2015 • Leave a Comment

Originally posted on The 365 Dinner Project:

My dumb ass forgot to take any pictures last night because we had guests over, but you’ll have to trust me that we had a lovely Spring inspired dinner of Lamb with mint jelly, blackened cauliflower and bacon wrapped asparagus.

unnamed Behold! The Mojito jelly!

To make the lamb; just season both sides with garlic salt and freshly cracked pepper, melt some butter in a pan and pan fry on high about 4 minutes each side. Tent with foil to rest. Both lamb breast (really cheap cut with lots of fat, it’s like lamb bacon!) and chops work great with this. Serve with jelly below.

For the asparagus; trim asparagus ends and wrap with bacon. Set on a cookie sheet with bacon ends tucked under. I got thick cut bacon, so I cut the pieces on the lengthwise and in half. Bake in a 400 degree F oven for 15-20 minutes…

View original 531 more words

Magiritsa (Lamb’s Head Greek Soup)

•July 5, 2015 • Leave a Comment

Originally posted on The 365 Dinner Project:

This was good and it made such a sexy broth. I’m not a huge fan of dill, so I probably won’t make this again, but totally edible.



2lamb heads

1 bunchdill, washed and finely chopped

20egg yolks

2 tablespoonschicken base

1 cuplemon juice

1/2 cupbasmati rice

to tastesalt and pepper


Check off the steps as you go along!

Step 1

In a deep pan, cover lamb heads in water

Step 2

Dilute the chicken base with a bit of hot water and add into the lamb heads.

Step 3

Bring the pan to the boil. Simmer for about 2 hours or until heads are cooked.

Step 4

When heads are cooked, remove them from broth and let cool.


Step 5

Meanwhile add the rice into the lamb jus until cooked (about 12 minutes)

Step 6

Turn off heat

Step 7


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Scotch Eggs

•July 5, 2015 • Leave a Comment

Originally posted on The 365 Dinner Project:

These were uh-mazing and neither of us like eggs. Instant happy tummy.


5 eggs
1 lb pork sausage
2 shallots finely diced
1 carrot finely diced
1 stick of celery finely diced
Half a leek finely diced
1 teaspoon of sage, thyme and parsley chopped.
Beaten egg
Seasoned flour (1 cup flour, 1 tsp salt, 1 tsp pepper)
Panko Breadcrumbs

1. Begin by dicing the vegetables finely. Sweat the vegetables in a pan until soft, and then season. Spread it out and allow to cool.

2. Place five eggs into boiling salted water for six minutes, 30 seconds Put the eggs in iced water for one minute to stop them cooking. De-shell the eggs.

3. Mix the cooled diced vegetables and the pork. Divide the mixture into five bundles. Wrap the mix around the eggs.

4. Coat the egg in the seasoned flour, and then the egg wash. Then roll…

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