I Don't Feel Petite

 Christmas dinner: petite filet, roasted roots,

broccoli casserole.

We're not big on Christmas. Not judgey just not our thing. However, I hate to miss the opportunity to make a special meal. Particularly when the most expensive part is free. 

We have a young man who rents the apartment in the upstairs of our house. We cut him a sweet deal in trade for help with maintenance. He helps cuts the grass, helps with projects, . . . He just graduated from college. That is where I met him from my former life. 

What's this got to do with anything? I think his parents are appreciative of our offer (and maybe the fact that he didn't have to move back as many Millenials have). They were very sweet and sent us a small kit from one of those frozen cryovac steak companies. They were PFG.

Jalapeno Relish is Da Bomb

Breakfast, Friday February 23: french toast (home made multi-grain, egg, milk, cream, toasted pecan); yogurt and marmalade swirl, apple, jalapeno relish.

Two important things to emphasize: orange marmalade and jalapeno relish. Orange marmalade is not like other jams or jellies. Its preparation is even easier. That is a little surprising in that jellies are not that complicated. I will allow that they are tedious, timing is important, but the steps require no special skill. Just follow that instructions in the pectin pack. The instructions for marmalade on the other hand are basically: slice; boil; sweeten. Obviously I am oversimplifying, but the point I meant to make is that precise timing and measurement are not as much a concern. Making marmalade is not as tedious as other jams. A great treatment of the details is delivered by Chef Brown. Just follow this link.

I wish I could claim the jalapeno relish 'cause it is REALLY good. It is a gift from the mother of dear friends of ours. Sweet, but not overly, a touch of heat but accessible to nearly anyone, big pepper flavor, deep rich color. I used it for the first time last night to make thousand island dressing for reubens. Best Dressing Evar! I only hope that she is willing to share the recipe. 

Isn't It Supposed To Be Red?

Supper, Tuesday May 23: tomato soup; grilled cheese (homemade sour rye, habanero cheddar, smoked gouda).

That depends on the tomato. I used yellow romas for this soup. We got a case of yellow romas at the farmers market last season and put them up as crushed tomatoes. The soup is pretty straightforward. Start with a mirepoix (1 onion, 2 carrot, 2 celery) and chopped garlic and shallot. Saute in olive oil til tender. Add a couple of quarts or equivalent of crushed tomatoes. Also add some basil, oregano, and black pepper. Bring this to a boil. Simmer until everything is tender. Puree with a hand blender. Simmer until desired thickness is achieved. 

Late Christmas Gift Or This Is Why Jerky Ain't Cheap

This is literally a belated Christmas gift. I make this for my brother each year. Simple solution to the "what do I get. . ." dilemma. 

The assembled spices for the marinade. This is a low salt version. The interwebs has more marinade versions that you could possibly try in a lifetime.

A whole sirloin tip from a wharehouse club. Your regularr grocer probably has these but in the back for cutting into steaks and roasts. You want meat that is not too fatty whatever you get. The fat eventually turns rancid. 

The marinade ingredients simmering for a few minutes and then cooling while I prep the meat.

The meat with the fat and sinew trimmed out.

Sliced, an eighth too a quarter of an inch thick

Combine. marinate 24 to 48 hrs or whatever your recipe suggests

Ready to be dried. I don't have a fancy dehydrator. You can spend a lot of money on a dehydrator, but unless you intend to become a doomsday prepper (unlikely if you are reading my pablum) then go for an inexpensive model. I paid less than 50 bucks I think.

Dried product.

Ready to post. I recommend keeping it in the fridge. "No preservatives" = "Might mold" sometimes.