mattstable.blogspot.com

Matt's Table

Sunday, August 24, 2014. Thanks to Jaden Hair at Steamy Kitchen. For this recipe. She has a fantastic blog. Check it out. The pepper plants in the back flower bed have been extremely productive. I have lots of green peppers, but not enough red ones to make sriracha using only red jalepenos.so I gathered up a variety of cayenne, serrano, cubanelle, jalepeno, and habanero, then bought 4 lbs of red bell peppers, and made my first batch of homemade sriracha. I used two heads of garlic. Posted by Matt Holcomb.

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Sunday, August 24, 2014. Thanks to Jaden Hair at Steamy Kitchen. For this recipe. She has a fantastic blog. Check it out. The pepper plants in the back flower bed have been extremely productive. I have lots of green peppers, but not enough red ones to make sriracha using only red jalepenos.so I gathered up a variety of cayenne, serrano, cubanelle, jalepeno, and habanero, then bought 4 lbs of red bell peppers, and made my first batch of homemade sriracha. I used two heads of garlic. Posted by Matt Holcomb.

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1 matt's table

2 homemade sriracha

3 chop the peppers

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9 share to pinterest

10 potatoes au gratin

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Matt's Table | mattstable.blogspot.com Reviews

https://mattstable.blogspot.com

Sunday, August 24, 2014. Thanks to Jaden Hair at Steamy Kitchen. For this recipe. She has a fantastic blog. Check it out. The pepper plants in the back flower bed have been extremely productive. I have lots of green peppers, but not enough red ones to make sriracha using only red jalepenos.so I gathered up a variety of cayenne, serrano, cubanelle, jalepeno, and habanero, then bought 4 lbs of red bell peppers, and made my first batch of homemade sriracha. I used two heads of garlic. Posted by Matt Holcomb.

INTERNAL PAGES

mattstable.blogspot.com

1

Matt's Table: Queso

http://mattstable.blogspot.com/2011/06/queso.html

Thursday, June 16, 2011. The old standby of Velveeta and a can of Rotel tomatoes is hard to beat, but I wanted a something with a little more flavor. American cheese has developed a following on the net as the primary ingredient for queso. Here is one version. 1 1/2 lbs of white american cheese. 2 cups of cream. 2 tbsp ground chile. Slowly heat cheese and cream, stirring frequently. When cheese is completely melted, stir in chile powder. Posted by Matt Holcomb. Subscribe to: Post Comments (Atom).

2

Matt's Table: July 2012

http://mattstable.blogspot.com/2012_07_01_archive.html

Sunday, July 29, 2012. My good friend Susan provided us with ripe figs.YUM. Thank you Susan. I stuffed them with goat cheese, wrapped them in prosciutto, and sprayed them with oil.you know, like pam. Kim added these to an arugula salad with balsamic vinaigrette. Nice smoky taste but not overwhelming. Posted by Matt Holcomb. Labels: Figs stuffed with goat cheese. I know its been a year since I posted on this blog.let's just say I lost my focus about blogging. Salt and pepper each side.

3

Matt's Table: Figs

http://mattstable.blogspot.com/2012/07/figs.html

Sunday, July 29, 2012. My good friend Susan provided us with ripe figs.YUM. Thank you Susan. I stuffed them with goat cheese, wrapped them in prosciutto, and sprayed them with oil.you know, like pam. Kim added these to an arugula salad with balsamic vinaigrette. Nice smoky taste but not overwhelming. Posted by Matt Holcomb. Labels: Figs stuffed with goat cheese. Subscribe to: Post Comments (Atom). Cream style corn with a twist. Figs stuffed with goat cheese. Mexican Barbecue Sauce (Barbacoa).

4

Matt's Table: Rib Rub

http://mattstable.blogspot.com/2011/03/matts-rib-rub.html

Friday, March 4, 2011. I really like the taste of this one. Its for long slow cooking.ribs, brisket and pork shoulders. 1 1/2 cups brown sugar. 1 1/2 cups white sugar. 1 cup course ground black pepper. 3/4 cup of kosher salt. 1/2 cup garlic powder. 1/4 cup onion powder. 1/4 cup chili powder. 3 tablespoons ground celery powder. Posted by Matt Holcomb. Subscribe to: Post Comments (Atom). Cream style corn with a twist. Figs stuffed with goat cheese. Mexican Barbecue Sauce (Barbacoa). Sauces by James Peterson.

5

Matt's Table: Fried Green Tomatoes

http://mattstable.blogspot.com/2011/06/fried-green-tomatoes.html

Sunday, June 12, 2011. My Dad brought me some green tomatoes out of his garden yesterday.you know what I did with them. This is how my Mother told me to cook these.Thanks Mom. Fry in 350 degree oil. The tart nature of the green tomatoes played well with the sweet and savory Pork Medallions with Blackberry Glaze. Posted by Matt Holcomb. Labels: Fried Green Tomatoes. Subscribe to: Post Comments (Atom). Cream style corn with a twist. Figs stuffed with goat cheese. Mexican Barbecue Sauce (Barbacoa).

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Sunday, August 24, 2014. Thanks to Jaden Hair at Steamy Kitchen. For this recipe. She has a fantastic blog. Check it out. The pepper plants in the back flower bed have been extremely productive. I have lots of green peppers, but not enough red ones to make sriracha using only red jalepenos.so I gathered up a variety of cayenne, serrano, cubanelle, jalepeno, and habanero, then bought 4 lbs of red bell peppers, and made my first batch of homemade sriracha. I used two heads of garlic. Posted by Matt Holcomb.

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