I turned…years old and now sleep is in scarce supply! Exhausted, a simple stumble while carrying 6 bags of groceries, brought me to my knees and hands! One hand is now wrapped up and the other is sore but works. Unfortunately, I had several meats defrosted that needed to be cooked within 24 hours.
I’m writing this as a recipe reminder for .myself…lol
- First, gizzards in IP with a can of roasted tomatoes and seasoning mix (adobo)
Eat gizzards, refrigerate leftover sauce right in IP
Mess up attempt to teach helper to make bacon mayonnaise.
- Then add neckbones and a cup of messed up bacon mayonnaise to leftover sauce in IP, add different seasoning mix (Lawrys).
Roast turkey sausage in oven pan rather than cookie sheet because I didn’t have to lift anything. Dissapointed to get pale, cooked turkey sausages.
Eat awesome, lets go back to the store and buy more neckbones!
Notice that there is a ‘fondant’ (almost but not burned crust) stuck to the IP. Almost mess up and drop beautiful pot of flavor in the sink to soak…
Remember that I have a can of green beans I can open one-handed, drop in pot, stir, taste and savor almost smokey depth of flavor to COLD, CANNED, GREEN BEANS, refrigerate overnight.
- Finally, reach for unappetizing, pale turkey sausages, wonder if green bean liquid loosened the chicken gizzard, neckbone infused fondant. Slice up sausages, add to green beans and the beautiful, rich, potgold of acummulated flavor!
This is what I’ve always imagined food from New Orleans to taste like.
I have friends that are good cooks, they might say they ‘waste nothing’ but I needed this experience or specific ideas for what I am calling, succession cooking! Lol.
What are your favorite flavor/cooking hacks?