Wednesday, December 20, 2017

Go west, old man

El Borak doesn't actually ride a horse
Well, I took Tom Bridgeland's admonition to seek a bigger platform seriously, and as a result I will now be posting semi-regularly at Men of the West under my given name, El Borak.  My first piece will be up tomorrow before noon.

Some of my early stuff will not be original to y'all, as I intend to update a number of older pieces from here and Myopia for more generic and broader distribution.  Garden stories and the like will still appear here, as will shorter pieces.  Well-thought out longer pieces will appear there, though I may link to them from here.

There won't be a link back here from there, as this is not an attempt to garner more readers in this place. They just look like a bunch of good guys doing a good thing and I'm going to help them out.

Thursday, December 14, 2017

El B's Double Victory Chili

"El Borak ain't got no chili" -- No one ever.
A recipe for the Coyote:

You'll need:
  • 2 lbs of 85/15 ground beef.  
  • 2 15oz cans of Bush's hot chili beans.
  • 2 cans of Rotel chili fixins
  • 1 small (6oz?) can of tomato paste
  • 1 15oz can of tomato sauce
  • 10-15 oz of diced tomatoes
  • Arizona Cowboy or similar jalapeno sauce
  • Tabasco Chipotle pepper sauce
  • Other peppers or tomatoes as desired

1. Brown up the ground beef and throw everything in the crock pot on low

2. Add Beans, fixins, sauce, paste. If you like bigger tomato chunks, add the chunks here but not the water from the can. Home-canned tomatoes are fine, but I don't like fresh ones here (personal preference).

3. Add 1/2 TBSP of Jalapeno sauce and 1/2 TBSP Chipotle sauce.

4. Now, since I was shooting for the spiciest chili trophy, I took a dozen dehydrated tabasco peppers from the garden and diced* them up, but you can use whatever you like. Put them in a little bowl and cover them with water, microwave until it boils, then add the water (not the peppers) slowly, stirring and tasting. The idea here is NOT to burn your tongue off (Spicy <> hot), but to get noticeable heat with the deep, smoky flavor of the other two sauces.

5. Cook it for 3 hours on low, then refrigerate overnight.

6. Next morning, bring it back up to temp (crock pot on high).

7. Profit!

* more like 'crunched', but you get the idea.

Tuesday, July 11, 2017

I know what you did last night

Look, Ma, no seeds

Raspberry jelly recipe courtesy of Sure Jell*.  The kids fussed about the seeds in my bionic raspberry jam, even as they devoured it.  So with only two jars left I figured it was time for another batch or so, this time juicing the berries and making jelly instead of the (usually) easier jam.

Ingredients needed:
Four cups of raspberry juice
One box of Sure Jell
Five and a half cups of sugar.

1. Bring juice and Sure Jell together to a rolling boil.
2. Add the sugar and bring it again to a rolling boil.
3. Boil hard for one minute, then into jars it goes
4. Boil the jars five minutes in the open bath canner.

Simple, yes?  This recipe jelled perfectly and cleaned up quickly. Just don't double it, as others have reported problems with that. If you have lots of juice, it's not hard to knock out two or three batches in quick succession.

I ended up with enough juice on hand for another half batch or so, but the plants seem to be done with their spring production, so that juice has a new home in the freezer. Here's to hoping that the bionic raspberries decide a fall season is in order. The short case I made last night won't last even close to a year.

* Which, of course, demands that you buy Sure Jell to make it.  Good thing I had some on hand.