A Jeanne in the Kitchen

Coyotes are definitely canines, and sometimes it is hard to see them as the predators and hunters that they really are. Sometimes you catch them just acting like a dog, doing regular doggy things. That was the coyote I saw yesterday. He just looked like a friendly little dog sitting in the middle of the field.

One minute I saw him, from a distance, and then I took a few more steps, and he was gone for good, leaving no trace. But at least I saw him and he allowed me to get some decent shots of him before he left to go on his way. 🙂

Have a great day and make everyday great. Live life to the fullest and enjoy. ‘Til next time.

Larry had the smoker out the other day, which means he loaded it up with lots of meats. One of the things he smoked was a tandoori chicken. It was really good. Since tandoori chicken is Indian, I made some Indian side dishes to go with it. Some of the things I made were some shrimp and vegetable samosas, with an Indian tomato and onion salsa and cucumber, yogurt and mint sauce to go with it.

Samosas originated in Central Asia and the Middle East before the 10th century, where it was known as sanbosag or samsa, a portable, triangular meat pastry designed for travelers. It arrived in India in the 13th-14th century via trade routes, where it evolved into the popular, spiced potato-filled snack recognized today. They were favored by Central Asian merchants and travelers who appreciated its convenience as a portable meal during long journeys. Now, they are filled with all kinds of fillings and come in many different shapes and sizes, and are found all over the world. In the Middle east, these deliciously filled pockets are known as sambusak. In parts of Africa, they are called sambusa. And in the Latin world, they are known as empanadas. No matter what you call them, or where they come from, they are well known and well loved the world over. They all have similarities, but they all also have their own identities and personalities too.

Shrimp and Vegetable Samosas

These delicious pastry pockets can be fried or baked and are good both ways, though personally, I prefer them fried. To me, they are lighter and flakier when fried. You can use puff pastry or you can use a basic pastry dough. I used my basic- go -t0 dough. Southwestern Chicken Empanadas

8-12 oz large shrimp, peeled and deveined, cut into small pieces

1-2 TBSP tomato puree or sauce or salsa – I used salsa

1 tsp garam masala

1 tsp chili powder

1/2 tsp ground coriander

1 TBSP minced garlic

1 TBSP minced ginger

fresh cilantro, chopped

1 TBSP lemon juice

4 mushrooms, chopped

1/2 red bell pepper, diced fine

1 carrot, diced fine

1/2 cup frozen corn kernels, thawed

1 cup cooked rice or couscous

1/3 cup green onions, sliced thin

2 red chili peppers, seeded and diced fine

lemon verbena, chopped, optional

olive oil for cooking

Lemon verbena has completely taken over underneath the stairs of my deck. This is just a small amount compared to what I usually get though. Usually it takes over my whole backyard, but we must have cleared a lot of out this year. 🙂 I love it, and try to use it for as much as I can, while I can. Lemon verbena is a member of the mint family and it just takes over if it is not contained. But it smells so lemony fresh and tastes so good.

Get a large skillet very hot and add the olive oil. Mix everything together, except the shrimp and couscous, and cook for about 2-3 minutes.

Once the carrots and peppers have softened a bit, add the shrimp and rice or couscous. I used couscous. Mix together thoroughly, and continue to cook for an additional 3-5 minutes, or until the shrimp is fully cooked.

On a lightly floured surface, roll out the dough. You want it nice and thin. Cut into whatever shape you like. Let it rest for a couple of minutes, then dimple the dough with your fingers and roll it out again. The tricks to a nice flaky dough are cold butter cubes, when making the dough, and to roll it our very thin once the dough is ready to use. Depending on the size of your samosas, add about 1 TBSP of filling, or as much as the dough piece will hold, to the center, and fold over. For these, I cut them small, so I actually used two pieces of dough, then shaped and pressed them together, sealing them with a fork.

Once the pockets are sealed, allow them to set in the refrigerator for at least 30-60 minutes before cooking. I deep-fried mine, but you can bake them too if you prefer. If you are frying them, get the oil to 350*F or 180*C. Don’t overcrowd the fryer or pan. Cook them in small batches if you need to. If you are baking them, set the oven temperature to the same, and bake on an ungreased cookie sheet for about 15-20 minutes, or until they are golden brown. These are best when eaten hot.

I served them as part of our Indian meal with some Portuguese Vinho Verde on the side.

Have a great day and make everyday great. Live life to the fullest and enjoy. ‘Til next time.

I know the correct term is ducklings, but I much prefer the slang, duck-a-lings. I think it is so cute, especially since it has been ingrained in my memory for such a long time. Years ago, when my “niece” came out with her young daughter, her daughter called baby ducks, duck-a-lings, and it has stuck with me ever since. Anyway, I had not one group of duck-a-lings, but two, and one group of goslings, or gos-a-lings as well. 🙂

I hope your day is a fun, ducky kind of day. 🙂 ‘Til next time.

It’s been awhile since I’ve done some fun food quotes, so I thought it was time to do another round. We all need a good laugh or two to get us going and to brighten our day. 🙂

One cannot think well, love well, sleep well, if one has not dined well.

~Virginia Woolf~

Tell me what you eat, and I will tell you what you are.

~Jean Anthelme Brillat-Savarin~

Part of the secret of success in life is to eat what you like and let the food fight it out inside.

New Orleans food is as delicious as the less criminal forms of sin.

~Mark Twain~

A recipe has no soul. You, as the cook, must bring soul to the recipe.

Respect for food is respect for life, for who we are and what we do.

~Thomas Keller~

Food should be fun.

Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.

~Marcel Boulestin~

If God had intended us to follow recipes, he wouldn’t have given us grandmothers.

~Linda Henley~

And my last one for today …..

Have a great day and make everyday great. Enjoy the ride. ‘Til next time.

I don’t see many killdeers around, but I do see them every now and then. But I had never seen a momma looking for her nesting spot until now. Momma was trying out different locations, I guess trying to find the best views and schools for her new family and what was the best fit.

I hope she found the perfect location for her and her new family.

Have a great day and make everyday great.

This is the last of my Portuguese series for awhile, that is until I cook more Portuguese food. I have a feeling it won’t be too long again before that happens. 🙂 I made some Portuguese roasted chorizo & potatoes, or batatas com chourico assado.

Batatas com chouriço assado (roasted potatoes with smoked sausage) is a traditional Portuguese comfort dish rooted in rural peasant cooking and a long Iberian tradition of pork curing, designed to make hearty, flavorful meals from pantry staples. This dish reflects a history of survival, resourcefulness, and the celebration of pig slaughtering (matança) as a community event. This dish, along with many others, grew out of a need to feed large families using available, humble ingredients like potatoes and cured sausages, often enhanced with olive oil, garlic, and onions. While popular nationwide, this style of dish is particularly tied to regions like Alentejo, Trás-os-Montes, and Beira Interior, where cured pork is central to the diet. [1, 2, 3, 4]

Historically, in rural Portugal, families raised pigs, which were slaughtered at the start of winter to provide meat for the entire year. Smoking and curing allowed them to preserve meat, making chouriço a staple ingredient available during winter months.

Unlike Spanish chorizo, Portuguese chouriço is typically smoked, fully cooked, and less spicy, providing a smoky flavor and a savory sauce as it cooks. It is commonly sliced into thick chunks or added whole into dishes. Portuguese chourico and Mexican/Spanish chorizo are both spiced pork sausages. However, Mexican chorizo is fresh and not fully cooked, and Spanish chorizo is cured. Portuguese chourico is a smoked sausage, so it is fully cooked and ready to eat.

Roasted Chourico and Potatoes

When I made my batatas com chourico assado, of course I added a little of my own personality to it, and made it my dish. That’s just what I do. 🙂

1 lb sausage or cooked chorizo, or chourico if you can find it

4-5 large potatoes, peeled and sliced thin

6 oz tomato sauce

6 oz beer

1 tsp kosher salt

*1/2 tsp Portuguese all spice

2 red chili peppers, seeded and diced fine

1 TBSP minced garlic

1 onion, sliced very thin

3-4 medium tomatoes, sliced or diced

fresh basil and/or parsley, chopped

*Portuguese all spice

1 TBSP orange zest

4 TBSP paprika

1 TBSP granulated garlic

1 tsp turmeric

1 tsp onion powder

1/2 tsp white pepper

Mix everything together well. This will make about 1/2 cup and is good to store and use again later.

Preheat the oven to 375* F or 190-191*C.

Spray a 9×13 baking dish with cooking spray.

Mix the beer, tomato sauce, salt, peppers and Portuguese all spice together and set aside.

Add a layer of the sliced potatoes on the bottom of the baking dish.

Then add a layer of onions on top.

Add the tomatoes.

Top with the sauce.

Add the sliced chourico. If you have enough left over of all the other ingredients, and room left in your baking dish, feel free to repeat the layering process.

Cover with aluminum foil and bake for between 2-2 1/2 hours, or until the potatoes are cooked. Remove the foil and continue to cook for another 15 minutes. Top with the chopped basil and or parsley and serve hot, with any of your favorite Portuguese side dishes and a Portuguese red wine. Enjoy.

Have a great day and make everyday great. Live life to the fullest and enjoy. ‘Til next time.

I know some people don’t like squirrels, and that’s fine. We are all entitled to our own opinions. I personally love them. They are natural characters and are always acting silly for attention. They always make me smile.

Have a great day, and make it squirrely. 🙂

We liked the Portuguese food so much, I am still making Portuguese food here at home. They love their cod, and so do we. And I just happened to have some cod in the freezer, so I cooked it Portuguese style. 🙂 The Portuguese like their cod so much that there is even a Portuguese cook book called something like 1000 ways to cook cod. I have to try to find that cookbook. 🙂 The funny thing is that, even though cod is a large part of the Portuguese diet, they do not have cod in their own waters. They have to import it from the colder waters of Scandinavia.

Portuguese Cod with Garlic & Onions

The ingredients are simple, but the flavor is large. If you are using actual salt cod, soak it in water for 24 hours. If using frozen, or fresh cod, skip this step.

1-1 1/2 lbs cod

1-2 cups flour

oil for pan-frying

The Onions & Garlic

2 TBSP olive oil

2 TBSP red wine vinegar

2 tsp chopped parsley

2 cloves garlic, sliced very thin

2 red chili peppers, seeded and diced fine

1/2 onion, sliced very thin

dash cayenne pepper

1/4 tsp red pepper flakes, or to taste

kosher salt to taste

lemon verbena, chopped, optional

Mix the red wine vinegar, salt, cayenne pepper and red pepper flakes together, then set aside.

Get a large skillet very hot and add about 1/4 cup of oil to pan-fry the fish. You want a good oil that won’t burn, with a high smoke point. Or you can do what I do, and mix olive oil and butter together.

Pat the fish dry with a paper towel, then coat completely with the flour. Add to the hot skillet and cook for about 4-5 minutes per side, or until browned on both sides.

In another skillet, again, get it very hot, then add the oil, onions, garlic, and red chili peppers. Cook for about 4-5 minutes, or until the onions just begin to caramelize.

Once the onions start to caramelize, add the red wine vinegar mixture and cook for an additional 2-3 minutes.

Once the fish is browned and the onion/garlic mixture is cooked, serve the fish over a bed of cooked rice or couscous and top with the garlic and onion mixture. Add the chopped parsley and lemon verbena if using and serve. Right now, my backyard is once again being overtaken by lemon verbena, so I am using it as much as possible, for a lot of different dishes. 🙂 I served my fish with warmed bread and more of my Portuguese carrots on the side Portuguese Sweet & Sour Carrots, with some Portuguese white wine to complete the meal. !Deliciosa!

Larry and I love to travel, but we also love to bring those travels back home with us too, and enjoy them from our own kitchen. You can too. 🙂

Have a great day and make everyday great. Live life to the fullest and enjoy. ‘Til next time.

I love the rich green colors of malachite. Malachite is a vibrant green copper carbonate hydroxide mineral (\(Cu_2CO_3(OH)_2\)) renowned for its banded, botryoidal (grape-like), and fibrous structures. Commonly used in jewelry and as an ornamental stone, it is popular for its intense green color and is historically significant as a pigment, used since 3000 BCE. Significant deposits are found in the Democratic Republic of the Congo, Russia (Ural Mountains), Australia, France, and the USA (Arizona).

I also love anything with pearls. I love pearls of all kinds and all colors. I used natural fresh water pearls for my earrings.

My latest creation was a pair of earrings made with malachite and fresh water pearls. I just started making them on Friday and I finished (mostly) them yesterday. There is a still a little bit of minor tweaking left to do, which I will do today at home, but those are minor little things that won’t take too long. For the most part though, they are finished. Just in time for Mother’s Day too. 🙂 This is my first pair of earrings that I’ve made. I think they came out really nice. I got a lot of compliments on them too, from both my instructors and from friends, and coming from my instructors, who make gorgeous pieces, that was very high praise.

I have lots more good ideas, coming your way, from all kinds of sources and inspirations, from food, to jewelry, and beyond. You have to stay tuned so you don’t miss anything. 🙂

Happy Mother’s Day to all of the mothers out there, even if your only babies are fur babies (like me). Have a great day and make everyday great. Live life to the fullest and enjoy. ‘Til next time.

Escabeche is a historic, vinegar-based sauce and preservation method originating from ancient Persia as sikbaj (vinegar stew). It was brought to Spain by the Moors in the 8th century, evolving into a marinade for fried fish and vegetables that spread throughout the Spanish and Portuguese empires, becoming a staple in Latin America and the Philippines. Recipes using escabeche first found their way into Spanish cookbooks in 1324. As you can see, it’s been around for a long, long time.

The United States celebrated Cinco de mayo a few days ago, but Larry and I have been celebrating all week. We love Mexican food, and all the Latin flavors in all their context, from all the Latin countries. One of the other “cinco de mayo” dishes we celebrated with was pork in escabeche sauce.

Pork in Escabeche Sauce

I marinated the pork in the escabeche for about 4 hours before roasting it in the oven. But you can grill it too. I cut my pork into pork chops rather than marinating the whole pork loin.

2 lbs pork, either chops or the whole loin

1 TBSP garlic

2 TBSP orange juice

2 TBSP white wine vinegar

1 tsp oregano

1 tsp cinnamon

1/2 tsp of each allspice, cloves, cumin and coriander

salt & pepper to taste

1/2 tsp cayenne pepper or ground chili or to taste

Mix everything together well and pour over the pork. Like I said, I marinated my pork for about 4 hours before roasting it.

Roast in in the oven at 450* F or 232*C for about 30 minutes, or until the internal temperature reaches 140* F or 60*C. Then check every few minutes until it reaches an internal temperature of about 155* or 68-69*C. Don’t over cook or it will come out tough and dry. Ours came out just perfect. It was so tender and juicy and full of flavor.

I served it over a bed of rice, with black beans, corn and Peruvian peppers. !Esta mui rico!

Have a great day and make everyday great. Live life to the fullest and enjoy each day. ‘Til next time.