Today I made some Delicious Kohlrabi Fritters. We will get to that in a few paragraphs. Right now let’s talk about passion.
I have not been here in awhile because I have been busy. Changing jobs,growing Tripping Vittles one little step at a time. I have been searching for years, and it has always been here. What am I searching for I have asked myself?
Where have I been
Love, Peace, Happiness, Excitement, Adventure. All of those things come to mind. Recently I have tried a bunch of different things
Politics. I love politics, but it is not my passion. I am a great follower in this area but not a leader. Leaving the leading to others. Call me for a protest or a march or to man a booth but don’t ask me to organize or run for office. I am well read and can hold my own in discussions, but it is just not my Passion!
CrossFit. Yeah, I want to be healthy, and I have friends who are amazing at this. My body at this age and with all my knee issues is not cut out to be a CrossFit pro.
Those are just two of many things I have done over the last year searching for me. The funny thing is me has been here all along. I have even talked about it. I started working on me years ago with this blog. It began as a hobby but this is my passion.
This is my passion
It is not just Tripping Vittles though it is food in general. It’s talking to people and showing them how to cook and how to use the spices I have to make delicious food. Its sharing tastes from all over the world. It is talking about cooking and growing and feeling what we use to nourish our bodies.
It is about Love, the love we have for one another the love we have for our planet. The love that can only be expressed thru breaking bread with your fellow man.
My passion is about all things food and food related Sharing recipes, eating amazing meals, saving the planet so we can keep eating and growing the magic that is what we eat.
The Recipe Delicious Kohlrabi Fritters
This week I bought some Kohlrabi at the farmers market where I sell Tripping Vittles spices. People who sold it to me are a family of super nice folks GlasgowFamilyFarm In a future post I will talk about how important shopping local and supporting local farmers is. Today lets just talk about Delicious Kohlrabi Fritters.
In a Small Food Processor, grind up stale bread for bread crumbs. Remove to a mixing bowl add to the processor the kohlrabi and the red onion grind or grate up depending on the texture you like. Remove and add to bread crumbs. Add all other ingredients except butter and olive oil mix well. Set to side
Heat butter and olive oil in a Cast Iron Pan once hot add your fritters cooking each side to a golden brown.
For the Sauce mix, all ingredients together at least a half hour before the meal let them sit in the fridge until you are ready to serve the fritters.
Serve on a plate topped with sauce and a little garlic scapes or green onion for color. This recipe makes 2-4 Fritters depending on the size you want your fritter to be. I made two as a meal but they would make an awesome side dish to a steak in place of potato.
Right now you can only get the spices in Westerville at the Saturday Farmers Market but trust me when I say more is coming. I am, but one person and I try as hard as I can to do a little every few days.
It is so hot, people are making videos of themselves cooking eggs on the sidewalks. There are huge fires in California. People are leaving their kids and dogs in hot cars to die… Seriously how does this keep happening?? August is almost here and at some point I will be sorry I complained about the heat probably in January when I am freezing and trying to plan a get away to see the sun!
It has officially gotten to hot for a cold boozy drink Unless you want to end up face down in your neighbor’s yard mumbling something like life is good if only we could own giraffes transport us to work. At some point that happens( the too hot thing, hopefully not the giraffe conversation) I am not sure when but it usually takes place after a day doing something outside when any normal person would be inside fanning themselves with a free fan given by some political person as they marched in some 4th of July parade saved for just this occasion. Ok so I have a large collection of propaganda fans, you may not but I do and sometimes they are useful…Unless I have been outside toiling away at some task that had to be done now and could not wait for a day when my face would not melt like that guy seeing the innards of the Ark of the Covenant.
Things to do on a hot day to stay cool, stay inside, make a popsicle, eat a popsicle. Yes you can take a cool shower or lay naked on cool sheets or even submerge yourself in a tub of ice cubes like a human cocktail. But not one of those things taste as good as a popsicle. I do understand personal naked time so feel free to eat your popsicle naked while sitting on a couch in-front of a box fan.
You can go to the store and buy a popsicle, cherry, banana and grape are the best flavors. Its my blog I declare it so!!….Thats all well and good and I won’t deny it is kinda tasty but I have taken to making popsicles myself and right now my favorite flavor is Arnold Palmer. Yes that delectable combination of tea and lemonade named after one of the greatest golfers of all time. He would drink this drink as an alternative to alcohol and in 1960 someone overheard him order it and the rest is history. So much history that it even has its own ESPN 30 for 30 documentary.
Now the easy way to do this is buy a can of Arizona Tea’s Arnold Palmer pour it into a popsicle mould and call it a day. That does not work for me. I like mine homemade using fresh lemons and fresh brewed tea & simple syrup.
After both drinks are made take popsicle forms and fill half way with lemonade and finish off with tea. If you do not have forms dixie cups or juice glasses also work. Double the recipe for larger glasses.
Freeze and enjoy when it is too hot for anything else but a popsicle.
It’s hot and humid out and all I could think of is something cold and refreshing.. Lemonade! plus something to take the edge off a long week of stressful BS from all that is going on in the world , the country and the hot kitchen I work in. I just wanted a little whiskey to accomplish that………Hummmm how do I make that all come together? How about Taking Lemonade and adding some Celtic Honey an Irish Whiskey Liqueur….Oh Yeah that works!! Its my version of” Calgon take me away”.
Whiskey Honey Lemonade
2 oz Celtic Honey Whiskey.. Several are out there from the one in picture tothe honey Jack Daniels just ask at your liquor store.
Lemonade..I could give you a recipe but lets be honest its hot and no one wants to squeeze lemons just buy your favorite brand mine is Paul Newmans.
I like to make this in a 12 oz mason jar filled with ice.add 2 oz of the whiskey and the rest lemonade cover and shake.
Hi my name is Lauri and I am a Nerd!!…. Hi Lauri….. I was a Nerd before it was cool there were not web pages like The Nerdist or geek and sundry. I cosplayed before there was cosplay it cannot be proven as cell phones were only something you saw on Star Trek so there is no evidence of me waiting in line for Indiana Jones and the Temple of Doom wearing Indy’s hat and my dads brown leather jacket but trust me when I say I got some awfully strange looks by people and a few mothers whispering that they were happy I was not their child. I can only surmise that that was what they were saying but I am assuming they were not saying “wow I wish my 15-year-old daughter could be so cool”!!
Do I regret being a nerd Hell to the No!! I used memorization to remember all the lines from Star Wars( the original one people !!) I saved toys in boxes for years never opened, That shows will power. I knew what a Hobbit was before Peter Jackson made a movie about the little buggers. I was a good reader and I loved the movies and spent many a day there watching Nerdy things happen on a big screen never imaging one day all this would be cool and people would go to conventions dressed like their favorite nerd movie or TV characters. Companies actually make products geared towards us nerds probably because many of us are grown up nerds now who have disposable income to spend on things like zombie yard statues or Jeeps that look like stormtroopers(yeah its real google it!) I think I forgot to mention it but most of us Nerds know if there is something strange in our neighborhoods we know who to call…Ghostbusters!!
I am blessed because I have a family who has always accepted me no matter how dorky ,nerdy or goofy I have been they love me for me. I know this because I still get invited to family functions and I believe that some of my nerd powers have worn off on some kin folk. I have one relative who has a mild obsession with Jurassic Park and I have others who can still quote the Goonies and have passed on the nerd blood to children and nieces and nephews. It warms my heart a little just thinking about a whole new generation learning to do Chunks “truffle shuffle”.
I also know I am loved because on Monday afternoon my doorbell rang and I was delivered a nugget so wonderful there are barely words. My cousin sent me a box of Hostess Twinkies filled with green slime. The limited edition Ghostbusters Twinkie!! BOOYA!! let that sink in for a second or two. a delectable twinkie filled with green key lime filling. Does it taste good? absolutely not!! Should you buy a box yourself? Hell Yes!! Because I am about to share with you the most delectable way to enjoy a Twinkie ever!!
But first lets talk a little bit about Ghostbusters. The original movie was amazing. It had a great cast and awesome special effects. It had a Twinkie eating Ghost and it has an amazing group of loyal followers. I can not speak for other parts of the country but here in the Columbus area we have a great group of fans who have made cars up to look like the eccto-1, the original a 1959 Cadillac ambulance. You can see them in parades and they visit hospitals and do all kinds of really cool stuff. I have a friend that is a ghostbuster and I love following his adventures!! You can follow along too columbus ghostbusters
The love of the original movie had some fans very frightened in the ghostbuster world. If you follow some of the stuff since the announcement of the re-boot many things came across very ugly from it will suck to women can’t be ghostbusters. I loved the original and I am in general not a fan of re-boots but I enjoy all the ladies in this film so I was willing to give it a try. I have stated many times I am not a review site that goes for restaurants as well as movies, but I am here to tell you this movie was Fan F#%&K’ing Tastic!!!! It made me laugh out loud. I jumped a few times and I cheered! I LOVED IT!
That is as much of a review as you will get I won’t be talking plot or casting you can get that else where. But seriously reviews are silly go see it make up your own mind. What I will be talking about is food, today twinkies…
For some reason Twinkies taste amazing when you are a kid and then you grow up and you are like dang what was that I just put in my mouth… tasteless sponge cake with 3 globs of congealed shorting fat material. Ugh!! that will kill me. Now I am not saying what I am about to do to the Twinkie will not still kill you but trust me when I say you will die with a happy smile on your face!!
Deep Fried Ghostbuster Twinkies
You will need to freeze your twinkies overnight. Haymakers Lemon Punch is a what I use for the batter if you do not have a Kroger or Turkey hill close by just use lemonade and add a teaspoon of apple cider vinegar and a teaspoon of honey.
4-6 Twinkies Frozen
1.25 cups Bisquick Mix
1/2 cup Milk
1/2 cup haymakers lemon punch
1 Tablespoon Granulated Sugar
1/2 cup Powdered Sugar
For Ecto Plasam Slime
1 jar Lime Curd
1 jar Marshmallow Fluff
1 cup Sour Cream
Green and Yellow food coloring
For Ecto Plasam mix all ingredients in a mixing bowl add drops of green and yellow food coloring while mixing till you get the slime color you like. You can make this ahead and keep in the refrigerator overnight. This also makes a fine fruit dip on days you are not deep-frying Twinkies.
Heat Crisco oil in your preferred pan for deep-frying. I used my cast iron pan and 2 sticks of the crisco shortening. Put the powdered sugar on a plate. In a mixing bowl mix the remains Twinkie ingredients. Once oil is hot about 370 degrees. Coat the twinkie with powdered sugar, using tongs lower into batter and roll around to completely cover.
Remove and put into hot oil using care not to splash the hot oil around. Watch it closely
Ever since I was a child I have been fascinated with Peru, Inca’s and the many lost or hidden cities. Stories of cities in the clouds Machu Picchu and lost cities of gold deep in the Amazon Jungle. I developed a fascination for far away lands in dark mysterious jungles who disappeared into thin air. It made Indiana Jones seem like a documentary. That at least was how my 10-year-old mind thought of these far away people and their civilizations.
I had a very active imagination as a child probably in part to the fact I read books like they were life blood. I consumed what was on the pages like it was nourishment and then played games, pretending I was someone or something from one of the pages. I have taken my plane on an around the world trip. I have skied the alps and found the Yeti. I searched the swamps for killer alligator and I have found Bigfoot and the Loch Ness monster. All before I reached puberty.
I look back now and those books in all likelihood gave me my thrill for adventure and my fearlessness when trying new things. They made me want to eat bugs which I have, To drink the drinks of the Amazon and find clarity which I have not, at least not yet. I have dreams of going many a place in the future for Tripping Vittles. I want to share that with all of you but I am also just as excited when others travel and they share with me their adventures and discoveries thru stories and photos. I am even more thrilled when they bring a little piece of their trip back and share with me so I can experience bits of the world I have not yet traveled too. The best part is that I can intern share those bits with you.
My friends Jim and Andrea took their honeymoon in Peru. When I heard this was where they were going I was so excited. I have wanted to travel there since I was a kid. Machu Piccu was something I was fascinated about. I imagined myself living there on top of a mountain high enough to touch the heavens and in secret so no one would know what we were doing up there. In my childhood fantasies we were being visited by aliens. Yes silly I know but it seemed possible to my imaginative mind. Heck I am still not convinced as an adult that there are not a few aliens out there now… I want to Believe…that I know of Jim and Andrea did not find alien life forms but they did discover the National Drink of Peru…The Pisco Sour and they were kind enough to bring me back a bottle of Pisco and a story or two about learning how to make it and enjoying it.
gift of pisco
If you follow Tripping Vittles on Facebook you are aware that I am not completely unfamiliar with Pisco Sours. As I have stated I have had a bit of obsession of Peru for most of my life and while my mom was visiting we watched Anthony Bourdain, No Reservations Peru and we decided to try making Pisco Sours. We succeeded and they were delicious
I did some research after the show and found that it is the national drink of both Peru and Chili. It is another one of those culinary fights on who makes it better and whose ingredients are best. So there is no narrowing this fight both use either lemons or limes, both drinks have simple syrup and Pisco and both are topped with bitters. Peru always uses an egg white and Chileans, only some of them use an egg white. In Chili they serve in a champagne flute type glass while Peru serves their’s in a short juice type glass. They both go down smooth and sweetly sour. If you are an Anthony Bourdain fan one of his all time favorite drinks are the Pisco Sours of Peru. He has gone so far as to say so on TV. I have not been to either country but because of my love for Peru and my deep wish to travel there along with the lovely gift I was given, a bottle of Peruvian Pisco I am going with Peru as my favorite Pisco Sour.
I have made it both with Lemon as pictured above and Lime juice. Jim and Andrea had a class and they said Lemon was how they were taught. I have played with measurements and the following is Tripping Vittles best version of a Pisco Sour.
You should try the different brands out there, my personal favorite is the one Jim and Andrea brought back it is smoother and less medicinal than the other one I have had. It has notes of citrus and is just really fantastic it was @CuatroGallos or sometimes called 4G’s.
Tripping Vittles Pisco Sour
The Pisco Sour is made in a cocktail shaker, requires a 2 stage shake. Trust me its worth it. Start by adding all ingredients into a shaker with no ice.
2 oz Pisco (this is available at any good liquor store)
1.25 oz simple syrup recipe
1.25oz Lime Juice ( if you want to try the lemon version add this amount of lemon juice)
1 egg white
Shake vigorously stop and add 4 large ice cubes or a small hand full if they are small cubes. Shake for a good min or until you cannot hold metal shaker any longer from the cold.
Strain into glass top with 3 drops of bitters.
Enjoy but fair warning you will want to drink several of these and I am not responsible if you start to see aliens and you feel like you maybe living in an ancient city on top of a mountain and are communicating with the Gods.
I have thought a lot lately of how lucky I was to grow up when I did, the 70’s were a pretty awesome time to be a kid. Yeah I know the internet and video games are super cool I love to use them heck I am blogging for crying out loud, but with all that is happening in the world we as kids had an element of innocence about us in the 70’s.
I grew up spending summers and well into fall camping in the Rocky Mountains ,on the shores of Lake Superior and the banks of the St Croix and Willow Rivers. I could tell you 1000 things I loved about those times “roughing it” as my mom and Dad called it. Yes we slept in a tent and yes we ate our meals out side with the exception of a few greasy spoons and some really cool restaurants. We ate fish we caught, food was cooked over open fire or on a camp stove. It is amazing what you can do with Escargot and garlic bread over a camp fire. Yes that was always one of our meals and yes I loved those little buggers as much as a kid as I do now even after one unfortunate incident with 5 Alive (citrus drink think sunny D but grosser) and 12 Escargot covered in garlic butter.
Those were awesome as was most the other food we ate including the Crunch Berries but my absolute all time favorite meal was Chicken and Dumplings. A creamy mix of Chunky’s Chicken Noodle Soup and Bisquick Dumplings. Ok I know it’s all processed food and it comes from a can and a box but when you are camping many things have to come from a can and a box.
I was given a carton of old cookbooks by a friend to go thru and read. It is hot and miserable here in Ohio and I was thinking how it was awesome to be in the Mountains at this time of year. Warm and beautiful in the day and cool at night perfect for my most favorite meal. As I sit in the air conditioning I found myself rummaging thru the old books and came upon a Bisquick cookbook from 1964. Right on page 14 was the recipe for dumplings. A quick call to my mom to make sure I was not imaging that is was as simple as I thought it was. She confirmed that yes indeed it was simply Chunky’s Chicken Noodle Soup with Bisquick Dumplings. We talked about the places we had this meal. The North Shore of Lake Superior where we woke up to snow on the ground in June. The Mountains Somewhere outside of Glacier Park where we had not seen people in days. By the end of our conversation it was done i was going to cook up a batch of Chicken & Dumplings “roughing it” style.
A trip to the store was in order I would need Bisquick, Milk and Soup. I got out the old Coleman camp stove. I have kept it all these years. A memento of family good times. It has a little more rust on it than I remember but I am a little rusty after 40+ years also. Got myself a deep soup pot and decided to make camping food right here on my porch.
Chicken & Dumplings for around the campfire.
In a soup pot bring 2-4 cans of Chunky Chicken Noodle Soup to a boil. Amount depends on how many serving and how big the pot is.
Mix The Bisquick Dumplings in a bowl.
2 Cups Bisquick
3/4 Cup Milk
Mix thoroughly with a fork
Drop Dumplings into boiling Stew
Lower heat and cook uncovered for 10 min. After 10 min. Cover and cook another 10 min.
It’s ready to eat!!
It was as delicious as I remember and I think it has given me the energy to go on just one more hunt for Bigfoot before I go to bed!!
Today is National Mojito Day… Tripping Vittles is not meant to just write about National Days of Food though from time to time I will reach out and grab a day for inspiration or because I love something so much I have to write about it. I love Mojitos (more…)
I had a post today planned that was about sugar cookies. Tomorrow is National Sugar Cookie Day maybe next year.
Today I am sad and worn out. The week started for me so positively I had had a vacation and was looking forward to getting back into the swing of things. Life started to intervene I read about a terrorist attack in Iraq that took the lives of 250+ people mostly Muslims killed by ISIS so you have not heard much about that here in our world as if its somehow less than those killed in Orlando or Paris or Boston. I changed my photo on Facebook to have an overlay of the Iraqi flag. It seems to be what we do when we feel something for someone and have no other way to express our sorrow or pain.
Next I was inundated with what appears to be the outright murder of two black men in two different parts of the country. These things happened in two states that I hold near and dear to my heart. I grew up in Minnesota I played soccer games in Falcon Heights my Dad worked in Roseville. I know these areas and it hurts inside to see those back home having to deal with this horrendous situation of a man seemingly gunned down for no real reason.
I love Louisiana I used the state as my escape from life on weekends when I worked in Chicago at a job that I hated but did not know how to get out of. When I had the time I would fly to New Orleans or Baton Rouge and I would immerse myself in a culture and food world that I found exciting and fascinating. The situation appears different as a fight ensued but I still see no reason for that man to have died. Yes I am being an arm chair quarterback I can its my blog. I changed my cover photo to a quote by Martin Luther King it seems to be what we do when we feel something for someone and have no other way to express our sorrow or pain.
This morning I awoke to the news 11 police officers were shot and 5 killed at a peaceful rally in Dallas. I cried and did not feel like writing about sugar cookies. I went to change something on social media to show my support it seems to be what we do when we feel something for someone and have no other way to express our sorrow or pain. I was out of things to change!!.
We have a problem in our country and we can continue to keep our heads in the sand or we can start to address it. I am not a law maker or a politician. I am a waitress who writes a food blog. I am not stupid and I can see we need to start to come together. Its easy to say and harder to do.
One of my visions for Tripping Vittles is to share food and drink from other cultures to break bread with people who are not like me. I believe in my heart of hearts that if you can share a meal with someone and learn about them you can start to bridge a gap of differences and start to appreciate each other on a personal level.
I do not think a meal will cure everything but for me who has not a whole lot of power it is a place to start. It is my way of doing more than changing a profile pic on Facebook.
Today as I was not prepared at all for this I have not cooked anything or have ingredients to make anything I am going to share a few recipes of others doing from Iraq, Minnesota, Louisiana and Texas. You always hear no matter what our skin color we all bleed the same color red. That has been no more evident than with the many deaths these past few days but there are things we have more in common than the color of our Blood. We as people have food in common we use the same ingredients we eat cookies and cakes for treats, we boil, bake or fry fish, we eat meats and vegetables. Our Bread is the same maybe some of us eat leavened bread and some unleavened but we all still eat bread.We have so much more in common with each other than with what makes us different.
This fragrant spice-rubbed grilled chicken was a favorite of SAVEUR assistant editor Felicia Campbell when she was deployed to Iraq. .
2 tsp. coriander seeds
2 tsp. cumin seeds
2 tsp. whole black peppercorns
6 cardamom pods
4 dried chiles de árbol, stemmed
4 allspice berries
4 whole cloves
4 dried rose hips
1 tbsp. curry powder
1 tbsp. ground cinnamon
1 tbsp. ground sumac
2 tsp. ground ginger
1 1⁄2 tsp. freshly grated nutmeg
1 tsp. ground fenugreek
8 cloves garlic, mashed into a paste
Kosher salt and freshly ground black pepper, to taste
2 chicken halves (about 3 lb.)
Flatbread, such as naan, for serving
Heat coriander, cumin, peppercorns, cardamom, chiles, allspice, and cloves in a 10″ skillet over medium heat until seeds pop, 1-2 minutes; let cool. Transfer to a spice grinder with rose hips; grind and transfer to a bowl. Stir in curry, cinnamon, sumac, ginger, nutmeg, fenugreek, garlic, salt, and pepper; add chicken and toss to coat. Cover and refrigerate overnight.
Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side. Grill chicken on hottest part of grill, flipping once, until slightly charred and cooked through, about 45 minutes or until an instant-read thermometer inserted into thickest part of thigh reads 165°. If outside starts to burn before chicken is cooked, move to cooler side of grill until done. Rest chicken 10 minutes; serve with flatbread.
1 lb. hamburger
1 c. celery, chopped
1/2 c. onion, chopped
1 c. wild rice, rinsed well
4 Tbsp. soy sauce
2 c. cold water
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can of mushrooms, drained
Brown the hamburger, celery, and onion. Mix all the rest of the ingredients together and add the hamburger mixture. Pour into a greased casserole and bake at 350 for 1 1/2 hours, or until done
I traveled more times than I can remember to Louisiana I love the state I love the people and I love the food. Jazz Fest in the 90’s was where you could find me. I have not been back since Hurricane Katrina and Jazz Fest is now just a festival big and commercial but they still serve up some amazing food if you want to see what the food is like check out this page http://www.nola.com/food/index.ssf/2015/04/50-plus_recipes_from_new_orlea.html
I am sharing the BBQ shrimp because I was there in 1999 and I think I may have eaten 5 or 6 servings of the stuff over the course of the fest.
Makes 4 servings
2 tablespoons vegetable oil
12 ounces beer
2 teaspoons finely minced garlic
4 whole bay leaves, crushed fine
2 teaspoons crushed dried rosemary leaves
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 tablespoon paprika
3/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
2 pounds whole fresh shrimp, shells on
2 sticks salted butter
French bread for serving
Place oil in a heavy sauté pan or saucepan. Add all other ingredients except the shrimp and butter. Cook over medium heat, stirring constantly, until the sauce begins to boil. Add the shrimp and cook over medium heat for three to six minutes or until the shrimp turn completely pink. Add the cold butter sliced thin or cubed and agitate the pan until it melts, two to three minutes. Serve immediately with French bread for dipping.
I found a blog called The Homesick Texan and I can relate there is nowhere I have lived that I have not longed for some of the food from there after I had moved on. The blog http://www.homesicktexan.com
The recipe is Brisket Tacos Dallas Style.
Ingredients for the brisket:
3 pounds brisket, from the flat cut
1 tablespoon vegetable oil or bacon grease
1 large yellow onion, cut into quarters
8 cloves garlic
1/4 cup red wine vinegar
2 cups beef broth
1 teaspoon ground cumin
2 jalapeños, seeds and stems removed, cut in half, lengthwise
2 leafy stems cilantro
1 bay leaf
Ingredients for the tacos:
2 poblano chiles
1 teaspoon vegetable oil
1 large yellow onion, cut into slivers
1 cup shredded Monterey Jack cheese (4 ounces)
Corn or flour tortillas
Preheat the oven to 250°F.
Sprinkle the brisket with salt and black pepper. In a large ovenproof pot, such as a Dutch oven, heat up the oil on medium-low, and brown the brisket on both sides, about 5 minutes per side.
Remove the brisket from the pot and add the onions. While occasionally stirring, cook until they begin to brown. Add the garlic cloves and cook for another 2 minutes. Turn off the heat and pour into the pot the red wine vinegar, scraping along the bottom to loosen all of the pan drippings.
Return to the pot the brisket, fat-side up. Pour in the beef broth and add the cumin, jalapeños, cilantro and bay leaf. Cover the pot and place in the oven. Cook the brisket for 6 hours or until it’s fork tender. When you take the brisket out of the oven, let it rest in the pot uncovered for 30 minutes.
Meanwhile, to make the taco toppings, roast the Poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chile steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove stem and seeds and cut the chiles into strips. Heat up the vegetable oil in a skillet on medium low, and add the onion slivers. While occasionally stirring, cook until softened, about 10 minutes. Add the cut poblano strips and cook for 1 more minute.
After the brisket has rested, remove it from the pot, cut off the fat cap and shred the meat with two forks until it’s in long strands. To make the gravy, strain the cooled broth, throwing out the vegetables. Remove the fat from the broth with a gravy separator. Or alternatively, you can take a quart-sized plastic storage bag and pour some broth into it. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer that is on top. Add 2 tablespoons of the gravy to the shredded brisket, reserving the rest for serving. Taste the brisket and adjust seasonings.
To make the tacos, place on one side of each tortilla some Monterey Jack and slide the tortillas under the broiler for 30 seconds or until the cheese is melted. Fill the tortillas with shredded brisket and top with some of the onions and poblano strips. Serve with the pot juices and salsa.
I hope as I move forward with this blog I will be able to share stories and food and music of other cultures and tastes. It is truly how I feel we will heal thru sitting and getting to know each other.
All photos and recipes came from sources sited they are not original Tripping Vittles Creations.
I have been blessed the last few 4th of July’s to be able to wake up with this as my view each morning. I feel so lucky to have this time and the people I spend it with in my life.
I take much thrill in prepping food for this long weekend. We do not go out, we do not even really see many other people. We are on an island literally and figuratively. It is us and very few visitors. We laugh, we cry and we share life. It can be cathartic and lesson filled. We make music we sing at the top of our lungs and we experience each other.
One day I will have a compilation of recipes from this weekend. I would love to share the stories of how food comes about and where we all learned to make what we share lovingly with each other.
Needless to say I was not ready this year to do that. This year I took some photos and observed a lot. I was in an internal place this year I read 2 books in 4 days and I thought a lot about Tripping Vittles. I had good talks with close trusting friends and saw where I can take my vision. Sometimes sitting quiet for me is the best way to see the future.
Right before I left on vacation I got the email that said my site was now operational on its new platform. It kind of took my breath away. I am actually doing this I am wading into waters that 10 years ago I could not of fathomed. Today as I write this it becomes more than a hobby it now becomes a way for me to make a living. You as my readers will slowly see this transform into a true food/Adventure blog.
I have come to realize despite the internet moving at warp speed things in this world do not happen overnight. They take time you have to learn how things work and do things you never have done before I am not of the generation where writing code was taught in school. I am the generation that code was what we did when we passed notes in the shapes of little triangles too our best friends telling them some guy or girl was cute. I am now learning it means entering something so a link can be followed and you can buy or listen to something cool and interesting. That is overwhelming that I am embarking on a whole new learning adventure.
I have heard many times that 10,000 hours doing something will make you a pro. I have spent many more than 10,000 hours making, learning and creating food. I now embark on my first hour of being a professional blogger only 9999 left to go until I will be a true Pro!!
Thanks for coming on this adventure with me and thanks to the Island Crew for all the inspiration and space to just be me. I cannot wait to share with my readers in the future some the amazing food we make and eat on the 4th of July Island excursion.
Until than here is a simple utility vinegar dressing that is good on anything from tomatoes to potatoes. I used it over the 4th on mini heirloom tomatoes, red onion and blue cheese crumbles. As a salad accompaniment to Grilled Flank Steak.
I always make in a mason jar as it is easy to shake and store what you do not use. I had Trader Joes olive oil and balsamic vinegar on hand but you can use any brand.
1 cup Olive Oil
3/4 cup Balsamic Vinegar
2 gloves crushed Garlic
1 Tablespoon Dried Shallots
1 teaspoon each of dry Ground Black Pepper,Thyme,Oregano,Kosher Salt,Basil
1 Heaping Tablespoon of Dijon Mustard
2 Tablespoon Honey.
Juice of half a lemon
Shake very well till blended. You can use right away but I like to refrigerate for at least a few hours and let the flavors meld. Use as you wish good for 2 weeks or so if refrigerated.