We were up in the big city last week and I picked up a few pounds of Hatch Green Chiles, I only got 10 pounds, sheesh... I then proceeded to roast them and freeze them for future meals. I didn't feel like roasting them over a gas flame, just put them under the broiler this year. Big mistake, I ended up kinda 'cooking' them a little too much. But they're still edible. And this year those Chiles' were really hot. I do mean hot, as in mouth fanning, whooshing, hot. But soooo good.
And they were hot!!!!
That's really not a bad thing.
I also got some pork cooked for some Chile Verde. And froze the meat and some of the chiles for future meals.
One of which happened to be this week.
I didn't say how far into the future I wanted to go.
I do love having the makings for a few dinners in the freezer. Especially when it comes to Mexican dishes.
I've got lots and lots of chiles and pork in the freezer.
Then I made some Paneer.
Cause we ended up with a lot of milk which would have gone south if we didn't use it. And I've been craving some Palak Paneer anyways, so having the Paneer ready made and waiting in the freezer is a good thing.
I have a makeshift 'paneer' press going on here.
Paneer is a fun Indian cheese which lends itself so well to a lot of dishes. I may experiment a little more since I have lots of Paneer now.
And since we were going to a Labor Day potluck I cut up a bunch of onions for the burgers and hot dogs, but ended up taking some of the onions back home so I just caramelized them and stuck them into a ice cube tray to freeze for meals down the road.
I think it's really pretty as well.
I also made that incredible Blossom Dipping Sauce and told you that it would be good on a roast beef sandwich.
Well, gee, when I made the London Broil the other day I had some left over, so I sliced it very thin, then smeared some of the sauce onto a piece of warmed up Naan, placed the London Broil on it, and proceeded to eat it.
I also made a sourdough starter for Rye Bread. It smelled wonderful, but when I baked the rye bread off, it was kinda disappointing, but I'll eat it anyway. Not quite sour enough. Next time I'm using buttermilk again. That did give it that 'sour' taste I love in rye bread.