Ancient native limestone fence row in the Kansas Flint Hills ~ thunderhead building in the distance. This is my Kansas ~ vast expanses of tallgrass prairie, big sky, fresh air ... 50 miles of elbow room. My roots run deep here.
Made a great meatloaf today, with fresh ground chuck & pork (4:1) and the meatloaf also has about 1 cup of homemade green chile sauce in it ... additionally, I made a glaze with more of the green chile sauce. Sided up with sliced tomatoes and cottage cheese.
The meatloaf with the green chile/brown sugar glaze baked on.
This is what the glaze looked like ~ about 1 cup of homemade green chile sauce and 1/4 cup brown sugar. Very good stuff.
Smoked beef bbq, tossed with Smoky Mountain Smokers Chipotle
Is it the best bbq sauce on the planet? You be the judge.
There's lotsa different *genres* of bbq sauce out there ~ varies greatly from region to region. I like them all ~ different sauces on different kinds of bbq ... but in the *thick/sweet tomato base* genre (which is probably the most popular genre in the country) this Smoky Mountain Smokers bbq sauce is about as good as it gets, IMHO. It's made by Joe Amore down Tennessee way ... and just when I think it can't get any better, Joe rolls out his chipotle flavored sauce. Dial up ol' Joe on dat dubya dubya dubya thang, and git yerself a case or two of this sauce ... you'll thank me later!
Garden fresh baby new potatoes, red bliss and golds ... tossed with evoo, seasoned simply with some thyme, fresh cracked black & a lil' coarse sea salt then hot roasted with some green peppers. Simple perfection ~ sometimes a tater ain't just a tater.
Plated up with a sprinkling of shredded asiago cheese ~ the humble lil' tater is the belle of the ball, eh?
Boneless pork chops baked tender in homemade green chile sauce.
Garden fresh warm "harvard beets" in thick sweet/sour sauce.
Baby new potatoes ~ smashed with lotsa butter, horseradish and sour cream. Now, these three things don't typically go together (I would never serve them on the same plate in a restaurant setting) ... but this ain't no restaurant, and I ain't yer typical cook. Why then, you ask, did I eat them together? Because that's what I had on hand, dat why. Besides, I'm an old geezer & easily confused.
Went out to my farmer's veggie stand yesterday, and they were also selling fresh eggs ~ so I hadda make an omelette w/dem fresh eggs & some garden peppers/onions ~ threw a lil' ham & cheese in the mix and we'll call it a western omelette...sided up with a couple scratch catheads & gravy ~ good eatin'.
Hot out the oven ~ fresh baked buttermilk cathead biscuits.
Homemade blackberry jam on a warm, buttered biscuit ~ just damn!
More great veggies from the Perrydize garden ~ 2 kinds of baby new potatoes (Red Bliss and Colorado Golds) boiled with fresh green beans, bermuda onions & bacon. If that ain't eatin' retro country old-school, I'll kiss yer grits!
Made a batch of green chile sauce yesterday: hatch chiles from the Perrydize garden, bermuda onions, green tomatoes, a few serranos, fresh garlic cloves, oregano, salt & pepper, chicken stock and a splash of fresh lime juice. Mighty tasty stuff ~ will make some dandy smoked chicken enchiladas or/and green chile & pork stew for some cold football weekend this fall. Short slide. <---click
I put up a few quarts of bread & butter jalapenos today ~ added some serranos also, just for snits & giggles ... onions, lemon, fresh garlic, etc. in a sweetened brine. I always put a lil' tumeric in my bread & butter brined pickles, so that's why these have a yellow tint to them. Love these peppers with pizza, mexican food & bbq. Tomorrow, gonna put up a few quarts of homemade green chile sauce ~ for makin' green chile/pork stew this winter.
Well, my buddy Rob came by today & brought me all kinda good veggies from the Perrydize Garden ~ cucumbers, 2 kinds of new potatoes, hatch chiles, serrano chiles, jalapenos and more ... so I hauled off and made a few quarts of pickles. Gonna put up a few pints of bread & butter jalapenos tomorrow, and soon as I can score some homegrown tomatoes gonna use those serranos to make a batch of homemade picante sauce.
Boneless pork chops, seasoned with simply kosher salt and cracked black pepper ... pan seared & oven finished ~ topped with pan sauce made by deglazing pan with a couple TBSP of Worchestershire sauce and a knob of butter. Simply fantastic. Sided up with some homemade potato salad and a saute'd medley of fresh veggies.
Fresh green beans blanched and shocked, then saute'd in a lil' EVOO with fresh garden zucchini & yellow squash. bermuda onion, green pepper and fresh garlic slivers ~ seasoned with cracked black, thyme and oregano, finished with a knob of butter & a spritz of fresh lemon juice and kosher salt at the table. I woulda eaten more veggies as a kid, if mama had fixed'em like this, ah garrontee.
Medley of fresh veggies ~ mice in place fer the hot saute' pan.
I've been a fan of this sauce ever since I tasted it a couple of years ago & just stocked in this case of it ~ should git me thru the summer. It's made by my friend, Joe Amore' in Tennessee and it falls in the *sweet tomato-based* genre of bbq sauces ~ but don't let that moniker fool you ~ this is a very good bbq sauce, well balanced sweet to heat, just the right thickness, etc. I haven't tried the new chipotle sauce yet, but if it's as good as the regular I'm sure it will be a big hit on the bbq trail. If you wanna check out this excellent sauce, give ol' Joe a holler here. <----click
Also known around the midwest as a pork tender sandwich ~ I made these with some boneless pork loin chops, pounded them out, breaded & deep fried ... on a soft potato bun, dressed with a lil' garden bermuda onion and homemade pickles.
This was my Mom's lil' country restaurant "Eddy's Cafe" in Havensville, Kansas. Mom had the restaurant from 1963 (the year Dad stopped farming) until 1970. It was a busy, thriving little restaurant when Mom owned it ... but she didn't make much money ~ and you will know why when you look at the menu below. Mom never turned away anyone who was hungry ... if they didn't have enough money to pay for their meal, she fed them just the same, and told them to "pay me when you can" ~ no records were kept, no IOU's were issued. The tabs were always paid. I took the picture above in 1985 ~ 15 years after Mom closed the restaurant. Today nothing remains ~ just an empty lot where the restaurant once stood.
This is an actual menu from Eddy's Cafe. I can remember my Dad typing these menus on his old Underwood typewriter, and Mom had 12 menu covers so he had to type 12 of them (because there were no Kinko's around in them days either). After a few years, an executive decision was made to raise prices ... so some of the breakfast items went up a whole nickle!! LOL When is the last time you went to a restaurant and got a hamburger for thirty cents? Mom's daily "Blue Plate" lunch special was $.95 ~ beverage included. I've never been able to figure out the logic behind the $.12 pricing of the cinnamon roll.
The cafe was open for breakfast and lunch only ... and on Sundays it was only open for lunch, to get the after-church crowd. Service was family-style on Sunday, and was always pan-fried chicken, swiss steak, real mashed potatoes & gravy, green beans, corn and hot homemade dinner rolls. On Sundays the crowds were so big that we had to rent the American Legion building next door, and set up tables & run food over there. We served homemade ice cream (vanilla & maple nut) and fresh baked homemade pies.
Homemade pickled beets, ice-cold watermelon, kaw-cajun caviar & chips, homemade ice water pickles, pepperoncini pepper, sliced homegrown tomatoes and homemade chicken salad in the middle. Everything on this plate was great, but my favorite thing was the pickled beets - outstanding.
Big ripe homegrown tomato, seasoned with a lil' kosher salt & fresh cracked black, then topped with some herbed asiago bread crumbs & drizzled wit a lil' EVOO and into hot oven for about 10 minutes ~ broiled tomato.
Continuing the *tomato-themed* breakfast ~ fluffy 3-egg green tomato/bermuda onion & cheese omelette.
Bonjou All Y'all Welcome To My Lil' Cabin On Da Bayou
Pull up a chair and sit yerself in the shade fer a spell ... take a load off and enjoy the view from the front porch. Me, I just brewed up a batch of sweet tea, and fixin' to fire up the grill lickety-split. We be eatin' high on the hog t'night, cher ~ ah garrontee dat's fer tru, yeh
Today's Tune ~ From Chez's Music Vault
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Joe C. Williams Pecans
In 1952, we began selling pecans to a few friends. We had one goal in mind, to offer the best product available at competitive prices, with unsurpassed personal service. That goal has not changed. All our products are 100% guaranteed. If you are not completely satisfied for any reason, call for a full refund. Please take the time to browse through our catalog. If you have any questions, or would like to place an order, just call, write, fax or visit us online at joecwilliams.com. We look forward to hearing from you. Joe
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Smoky Mountain Smokers
Some of the best bbq sauce and bbq seasonings in the bbq universe, made by my buddy "Smokin' Joe" Amore at Smoky Mountain Smokers down in Tennessee. Click the link above and git yerself some, ya heah?