Later On

A blog written for those whose interests more or less match mine.

Food notes

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I got some boneless pork ribs—country style ribs—and used Penzey’s Bicentennial Rub, my favorite. Roasted at 300º for 2.5 hours. Very tasty. Several left over, so I think I’ll cut them into small chunks and eat them in a salad.

I also soaked a pound of blackeyed peas overnight for Texas caviar, which has many versions. The one I use:

Texas caviar, a black-eyed pea salad. I cook the black-eyed peas from scratch, drain, and then add olive oil, lime juice, chopped scallions, chopped jalapeños (seed them if you want), chopped cilantro, salt, dash Tabasco, dash Worcestershire. Sometimes I skip the cilantro, sometimes I also add chopped red bell pepper.

That’s from a letter I wrote in May of last year. Thanks to X1, I did an instant search for “Texas caviar” and found a copy of the recipe immediately. I love X1. Thank you, Mr. Fallows. And it’s free. (The best things in life are free. X1 is free. Therefore… nothing. Barbara, Celarent, Darii, Ferio… it all comes back to me from Sophomore Year language tutorial. Non-St. Johnnies, see here for what you missed.)

In the same letter, I found that I was going to use Jump Up and Kiss Me hot sauce instead of Tabasco. But alas, I’m out. But that is a good hot sauce—not especially hot, either.

And, finally, I bought some very nice looking oxtails and will put those in the oven tonight for cooking overnight at 200º (same as crockpot “Low”). The usual: lemon juice, canned diced tomatoes, red wine, onions, parsley, garlic, horseradish, Worcestershire, perhaps some thyme and basil, salt, pepper, crushed red pepper flakes.

Written by LeisureGuy

12 July 2007 at 7:41 am

Posted in Daily life, Food, Recipes

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