Aug 22 2016
I got a quart of tomatoes in the freezer this AM and after
lunch the wife and I did up 2 doz. Ears of corn for the freezer. I got 8 one
pound bags for the freezer and it will taste great this winter.
The wife discovered a bag of corn in the freezer from last
year so I used it in my supper. I had some pulled pork and jowl bacon from the
freezer and had enough tomatoes left from this morning to use.
I had a recipe in my head, pork, bacon, green peppers,
onions, garlic, corn, and tomatoes all done in a CI skillet. I would season
with some Cajun seasoning, Worcestershire sauce, a little Cholula hot sauce. I
had a box of Zatarain’s garlic butter rice I would serve it over.
Cornbread would taste good with it so I baked a Miracle
Maize Sweet mix in a CI skillet.
I got the rice going in my rice cooker and prepped the
onions and peppers. I started with 3 slices of jowl bacon diced and browned in
the skillet. I removed the bacon and added in the pork just to heat through
well then removed it in with the bacon. I added diced onions with some dried
garlic flakes and two pats of butter. When the onions started to take on some
brown I added the diced green pepper and then the corn. The liquid in the corn
helped deglaze the skillet.
After that all heated up I added the pork, bacon and Cajun
seasoning, Worcestershire and hot sauce. I added the tomatoes and stirred all
well and let it simmer about 10 minutes, I added about ¼ cup of dry red wine at
the end.
I served it over the rice with some buttered cornbread. Not
too bad for off the top of my head and throwing it together. I think it would
have been a little better with more tomatoes.
My cornbread
Ingredients
Browning the bacon
Pork added in to heat
Chopped onions and dried garlic added
Green pepper and corn added in
Meat seasonings and tomatoes added in
Ready to serve
My supper
No comments:
Post a Comment