Leather Pouch.

After an initial success making a leather case for a Moleskin notebook, I’d been itching to work on something else. I’d been promising myself that I would start making pouches and accessories to go with my Ren Faire outfit, and this season seemed like a good time for it. I had the better part of a large piece of vegetable tanned shoulder, and a few of the basic tools to get started, just needed some buckles, a catch, rivets and a nice rich brown dye.

Knocked out a few designs in cardstock to get a feel for the size and style, and also to have a cutting template when I was done. Went for a more organic teardrop curved shape, simple but attractive. Finished, it looks well made (if I do say so myself), but not “modern made”, which is important for a period piece. The bag is approximately 6″ wide.

I have added, since its completion, a fleur de lis embossing which I think may become part of all my costume pieces. It would have been a little nicer and deeper had I done it before I had stained the leather, and if I could have done it in wet leather as well, but it’s not too bad as it is. I am heartily encouraged by this success, and see myself happily making more, and possibly more elaborate pieces before too long.

Framed, You Hear!

Since I’ve been regathering woodworking tools lost to Katrina, I’ve been able to get a start on what is likely to be a very ongoing project… picture frames. Sweets and I have been slowly gathering prints and posters and artwork over the last few years (with no apparent end in sight), and for the smaller ones that fall into a standard size frame that can be bought “off the shelf”, we’re doing just that. Anything larger, or oddly sized — and the majority of what we have falls into this category — requires a custom frame.

The few pieces I’ve had framed in the past, while being done well, are fairly expensive… especially considering our tastes and preferences. At this rate, we’d likely only get one or two pieces done a year and we’d never catch up. Even the cost of just getting a mat cut is stupidly out of proportion considering a typical full-size sheet of acid-free mat board costs ~$15 for a 32″x40″ sheet and it takes all of 15 minutes to cut it. Add to this the fact that you’re limited to the frame styles the shop has in stock — to be fair, while not a minuscule selection they do tend toward a variation on a small number of themes. Additionally, if I wanted something more stylized or thematic I’m pretty much out of luck. The materials the frames are made of is rarely ever solid wood (composite materials mostly), and far too many of them are hideously garish.

So, I decided to do my own framing… quite in the tradition of my grandfather who framed all of his own artwork. I have a full-size mat cutter, I have the tools at my disposal to cut, fit and assemble frames, I have the skills and know-how, and I can do it all for a fraction of the cost that a frame shop would charge me. This also affords me the opportunity to do many more pieces in a shorter span of time and not break my budget. I can also get faaaaancy.

Two recent pieces that I finished were prints by Terrance Osborne: Post Katrina Blues, and Hurricane Solution #3. Both purchased over two years during my annual pilgrimages back to the motherland. I wanted to do something special for these, but hadn’t any specific ideas.

While foraging around the local architectural salvage companies for materials for another framing project (that’s another post) I came across an old wooden white painted window screen. I mean old, and poorly repainted over the years — never scraped, so the scaly ‘gator skinned peeling paint from previous generations created a prominent texture, and of an old hand-made style not seen any more. I was instantly transported back to NOLA, and the ancient white houses with the hunter green trim that is still found in older neighborhoods today (I lived in one myself), painted and repainted over the years. This screen was worn, weather-beaten and a perfect representation of a home — both physical and spiritual — lost to tragedy. It was mine for all of $4.

I disassembled that screen, carefully so as to not dislodge too much of the flaking paint, and lovingly cut and assembled it into a frame. I lightly dusted the worst of the dirt from it and sealed the rest in with satin Polycrylic. I paired the frame with a hunter green mat, the entire assembly representative of the loss depicted in Post Katrina Blues. The funky weathered appearance may not be for everyone, but it strikes me profoundly. You can even see a white house with green trim to the right in the print.

The next frame is another find from my architectural salvage hunts. It’s pieces of chair-rail moulding, reclaimed from an old house that was obviously decked out in quite a bit of fancy millwork when it was built (the pieces I used came from a huge bundle apparently from the same salvage project). The moulding was painted with a high-gloss white oil paint originally — those old oil paints just had a way of sitting on wood that is unmistakable — but the paint had lost some of it’s luster and has faded to a slightly ivory off-white color over the years. At $1 per linear foot, I had more than I needed for a measly $25.

The trim was in fairly good shape (compared to the screen from the last frame) with just a few chips and scrapes in the finish to show its age. It reminded me of the loving restoration that is done in the very old houses in NOLA, where the original millwork, filigrees and fancy flourishes are painstakingly preserved, showing the wear of the years but still holding up — mostly — the the test of time. It spoke to me of hope, history, and carrying on even in the wake of destruction. That fancy, scrolly moulding was cut and assembled into a frame, and left as-is with no additional finish… warts and all. Paired with a goldenrod colored mat, it evokes the stubbornness, ingenuity and spirit of preservation in Hurricane Solution #3.

My intention hasn’t been to salvage materials for all of my frames, that style just happened to fit the prints I was working on. Going forward… who knows what I’ll be using, but I have the freedom and flexibility to do what I like. Just you try to get a frame shop to make one from an old window screen. *grins*

Smoked Ribs

This is for 2 racks of ribs. Baby back ribs, while smaller, are more tender and are best suited to this recipe. Larger rib varieties will require more smoke/braising time.

Wash ribs thoroughly and pat dry with paper towels.  Remove membrane from the back of the ribs. Brine overnight.

Prepare a double recipe of Dry Rub.  Brush the ribs lightly with oil on all sides.  Sprinkle each side generously with the rub.  Pat the dry rub into the meat.  Refrigerate the ribs for a minimum of 1 hour.

Heat smoker to ~250° and add wood chips.  Place a drip pan under the ribs and fill with approximately ½” of water or beer (add fresh herbs if desired).  Place ribs on a v-rack over indirect heat and close the lid to the smoker.  Allow to smoke at ~250° for two hours.

After two hours on the smoker, individually place the rib racks on a sheet of heavy duty foil and create a “pouch” of foil around each.  If desired, pour approximately ¼ C of Braising Liquid into each foil packet.  Wrap tightly and place the ribs back on the smoker or in an oven and allow to braise for at least one hour (two is better) at 200° – 250°.

Once cooked through remove the ribs and allow to rest, wrapped in a towel, in an insulated cooler for a minimum of one hour. If desired, you can finish them on the grill with BBQ Sauce.  Coat the ribs with sauce and cook them over direct high-heat (grill or broiler) until the sauce is thoroughly cooked in to the meat.

Crawfish Table Number Deux.

In 1994 my brothers an I designed and built a crawfish table (well… adapted a picnic table design, to be honest) — a table made for the intent of standing at and eating crawfish.  Once a pot of bugs was done boiling, it was hoisted up and dumped out onto the table, an inner and outer rail keeping them corralled onto the table-top. Folks bellied up to the table and ate their fill without the need to grab a pile and go find somewhere else to settle in.  While eating, the shells were pitched through a hole in the center directly into a garbage can, rather than making a pile of them to be dealt with later.

Like all of the outdoor furniture we built, it was a heavy, solid, sturdy, beastly monstrosity — anything worth building, was worth overbuilding. Made from pressure treated 2x lumber, it would withstand the elements and insects. It was coated with more than five layers of outdoor polyurethane to help protect it from the crawfish, and us from the chemicals used to treat the wood. Our little furniture “company” was known as Hurricane Furniture (prophetic, I know!), on the premise that come a hurricane or tornado, you should abandon your home and seatbelt yourself into our outdoor furniture — you’d be safer (“tornadoes just bounce right off of our shit”).  It was branded with our signature logo — literally branded — burnt right into the wood.

This table saw eleven years of life in the sun, rain, heat, humidity and cold. Eleven crawfish seasons this table was put to use, occasionally hauled from house to house as needed. It stood the test of time. It was damn near indestructible.

Damn near.

It didn’t give up without a fight.  Oh no. When I evacuated for Katrina, I put it in front of my garage door to ensure the wind wouldn’t blow it open. It was a silent sentinel, a guardian of my tools. The storm hit and I was the lucky recipient of 9′ of water on my street. That foul, acidic water didn’t recede for more than a week, and the table was beneath it the whole time. Upon my return I found it, just about where I left it in front of my garage door and still holding it closed, only it had tipped over onto it’s side and turned 90 degrees. It was still intact, but the table-top had warped and twisted and it was fouled with dirt, the borderline bulletproof polyurethane coating eroding away from the wood. Sadly, the table was ruined beyond future use.

After the storm I moved to Austin, carting my meager surviving possessions with me. Among them was my crawfish boiling pot and burner… they were in the garage attic, and had survived high and dry. I vowed to return to my duties as boil-master some day, but unfortunately that was hard to do in an apartment.

It took a few years, but eventually I got back into the groove — there are live crawfish to be had in Austin, the best ones being trucked in from Lake Charles for pickup on Saturdays during the season. I host a boil a year now, and generally act as boil-master for at least one other hosted by friends, sometimes two. I missed it, dearly. It’s a lot of work, but it’s in my very bones. It calls to me. It reminds me of home, family, and good times. It allows me to make more good times, and carry on healing bits and pieces of my soul.

But, there has been a big, overbuilt table-shaped hole these last seven years. The absence of the crawfish table has not gone unnoticed, or unlamented. I’ve had a yard of my own for it to live in for many years, but hadn’t had the opportunity to build a new table.

Until now.

I knuckled down, and made a new one this year. It took a little digging to find the original designs I had, and some CSI-like action — oh yes, I was a clever motherfucker, for the original designs were done in CorelDraw v3, and nothing opens those any more, not even CorelDraw. Using a hex editor I was able to extract the shopping list and some basic notes I had jotted down. I was also able to see the postage-stamp sized preview to determine that I used five boards for the table-top, giving me the overall dimensions — 3’x5”.

I redesigned the table digitally (in a format that is more universal and likely to stand the test of time). I kept the same basic design and expanded the table-top to 4’x6′. I tweaked the height a bit. I also changed the way the inside rail fastens to the table — from pegs in holes, to a routed recessed area. I’ve also added a removable second tier table made of PVC that can be used to put drinks, paper towels, etc, replacing the paper towel rods drilled into the outside rail, and the car-window drink holders as well.

All the while I was cutting and assembling the lumber, my brain kept whiplashing back to 1994, and building the original table with my brothers. It made me smile for the connection to the past and to my family, and a little melancholy to think of the distance between us now, both physical and emotional — one more thing to thank Katrina for. All the while I was sitting underneath the giant wooden hulk, brushing on polyurethane, I was reminded of how much I despised getting that lovely crick in my neck the last time, and how much — after five days — I was getting damned tired of the smell of it.

But most of all, through all of the table construction, the thoughts looming largest in my mind were: I hope I do this justice, I hope this lives up to what we had created before… I hope I do my brothers proud.

They taught me well, those knuckleheads did. We didn’t always get along, and we never quite knew how to show healthy affection for one another other than through incessant teasing and verbal sparring, but they knew how to create, and they passed that on to me. When there was sawdust in the air, all was right with the world.

Here are the fruits of my labors, and I can’t wait to put it to the test in a few weeks time. I was even sent our brand so that I could properly mark anything I build, proclaiming it properly built in the finest tradition of Hurricane Furniture.

And here are three of the jackasses that helped make me the jackass that I am today. Love you all.

Chicken Paprikash

  • 2 LBS boneless, skinless chicken thighs
  • 1 LG onion (diced)
  • 8 cloves garlic (minced)
  • 8 OZ carrots (sliced into coins)
  • 8 OZ mushrooms (sliced)
  • 1 C sweet corn (optional)
  • 3 TBS paprika
  • Salt and pepper
  • 3 C chicken stock
  • Cornstarch slurry
  • 1 C sour cream (or full-fat plain yogurt)
  1. To make the chicken paprikash, season (generously) the chicken with salt, pepper, and the paprika.
  2. Brown the chicken over medium heat on all sides then remove from pan.
  3. Add the onions and carrots and allow onions to soften and go translucent.
  4. Add the garlic and saute until fragrant – 1 to 2 minutes.
  5. Add a little of the chicken stock and deglaze the pan.
  6. Return the chicken to the pot. Add chicken stock to just cover the chicken and vegetables. Add the mushrooms.
  7. Bring to a simmer and reduce the heat to low. Cover, and simmer for 30 minutes, or until the chicken is tender.
    • Slow Cooker: cook covered over low for 6 to 8 hours instead.
  8. Remove the chicken from the pot. Return to a simmer and add cornstarch slurry in small amounts while stirring until the desired consistency is obtained.
  9. Add the sour cream (or yogurt) and mix well.
  10. Once the chicken has cooled a bit, shred or chop coarsely then return to the pot.
  11. Serve over pasta or rice.
  12. Sprinkle with paprika and enjoy.

Yields 8 servings.

Another option is to add dumplings to the gravy after adding the sour cream and returning the chicken to the pot. Serve over the dumplings.

Calories: 241 kcal | Total Fat: 11 gr | Saturated Fat: 6.1 gr | Cholesterol: 218 mg | Sodium: 232 mg | Carbs: 7.9 gr | Fiber: 1.6 gr | Sugars: 3.4 gr | Protien: 27.6 gr

Green Pea Pesto

1½ C (~1½ LB peas in pods) fresh peas or a 10 OZ package standard frozen peas (defrosted)
4 garlic cloves
2 TBS pine nuts (toasted and cooled)
⅓ C finely grated parmesan cheese
¼ TSP salt
Pepper to taste
⅓ C olive oil

Prepare an ice bath in a large bowl filled with ice water. Bring a small saucepan of lightly salted water to a boil. Add peas and cook for ~2 minutes (this leaves them with a bit of structure). Drain peas then add them to the ice bath and allow to cool, then drain again.

Whirl the peas in a food processor with garlic, pine nuts, parmesan, salt and pepper until smooth — ~2 to 3 minutes — scraping down the bowl as necessary. With the processor running, drizzle in olive oil and blend until consistently creamy.

General Tso’s Chicken – browneyedbaker.com

Marinade & Sauce:

  • 1½ C water
  • ½ C hoisin sauce
  • ¼ C white vinegar
  • 3 TBS soy sauce
  • 3 TBS sugar
  • 2 TBS cornstarch
  • 4 boneless, skinless chicken breasts (~1½ pounds) (cut into 1-inch pieces)
  • 1 TBS vegetable oil
  • 4 garlic cloves (minced)
  • 2 TBS grated fresh ginger
  • ½ TSP crushed red pepper flakes

Batter & Frying:

  • 3 egg whites
  • 1½ C cornstarch
  • ½ C all-purpose flour
  • ½ TSP baking soda
  • 1 TSP salt
  • 4 C vegetable oil

Prep Time: 1 hour 15 minutes – Cook Time: ~10 minutes

  1. To make the marinade, whisk the hoisin sauce, vinegar, soy sauce, sugar, cornstarch, and water in a bowl. Of this mixture, place 6 TBS into a ziplock bag and add the chicken. Seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.
  2. While the chicken is chilling in the marinade, heat the 1 TBS of vegetable oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger and red pepper flakes until fragrant. Add 2 C of the marinade to the skillet and simmer, whisking constantly, until the mixture is dark brown and thickened. Remove from heat, cover and keep the sauce warm.
  3. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy, set aside. Combine the cornstarch, flour, salt and baking soda in a ziplock bag and combine well. Drizzle the remaining marinade mix in, seal the bag, and rub into the dry components until it is fully combined and resembles coarse meal.
  4. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, shaking the bag to coat thoroughly. Transfer the coated chicken to a plate and repeat with the remaining chicken.
  5. Heat the oil to 350° in a 5 QT dutch oven over high heat. Fry the chicken in thirds until golden brown, ~3½ minutes. Transfer the cooked chicken onto a rack to drain. Return the oil to 350 degrees before frying again. Repeat with the remaining chicken.
  6. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve.
  7. If so desired, garnish with 1 – 2 green onions, thinly sliced.

Yields 4 servings.

Calories: 621kcal, Carbohydrates: 86g, Protein: 43g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 109mg, Sodium: 1696mg, Potassium: 778mg, Fiber: 2g, Sugar: 18g, Vitamin A: 155IU, Vitamin C: 3.5mg, Calcium: 30mg, Iron: 2.3mg

https://www.browneyedbaker.com/general-tsos-chicken-recipe

Hot Tamales

Hot Tamale Filling (makes ~65)
3 LB ground beef
2 8 OZ cans tomato sauce
½ C water
1½ TSP cumin
2 TBS garlic powder
1 TBS onion powder
1 TSP cayenne pepper
1½ TSP black pepper
1 TBS chili powder
1½ TBS salt
4 TBS sugar
½ C corn meal

Mix all of the dry and wet ingredients together. Add the raw meat and mix well. Refrigerate sufficiently until needed.

Hot Tamale Sauce (prepare ahead of time!)
You will need ~3 C of sauce for traditional wrapped tamales, ~4C for tamale balls.

Time provided, it is recommended to use the chili sauce (just the sauce part!) from the following recipe – Chili (Beef), ½ Alarm — Lutz. It is powerfully flavorful, and worth the extra prep time. That recipe will yield ~3¼ C of sauce, so scale accordingly.

For a quicker option, you can use the following recipe:

3 8 OZ cans tomato sauce
1½ TBS onion powder
1 TBS garlic powder
3 TBS chili powder
1 TSP cayenne
½ TSP salt
1 TBS sugar
2 C water

Mix ingredients well.

You can either follow the traditional wrapping method outlined further down or you can simply make ‘hot tamale balls’.

Option 1 – Hot Tamale Balls
Corn meal
Greased baking dish or lined sheet pan

Oven: 350°

Roll the meat into balls (~2 TBS each or a ‘T40’ scoop — a standard coffee scoop is also 2 TBS), roll in corn meal, place on a greased dish or on pan, bake for 20 minutes. Place into a pot, cover with sauce and water (approximate ratio of 2 parts sauce to 1 part water), and simmer for an hour.  If possible, allow to rest 30-60 minutes before consuming.

Optionally you can roll the meat into balls, roll in cornmeal and place on a parchment lined pan or dish and freeze. Once frozen the tamale balls can be moved into a Ziplock bag or other tightly covered container until needed. Place on a greased dish or pan and bake for 40 minutes. Place into a pot, cover with sauce and water (approximate ratio of 2 parts sauce to 1 part water), and simmer for an hour.  If possible, allow to rest 30-60 minutes before consuming.

Option 2 – Hot Tamale Wrapping
Corn meal
65+ 5″x5″ sheets of kitchen parchment paper (you can order tamale papers online, but standard kitchen parchment works just fine)

Prepare your work space. You should have the following within reach:

  • A bowl with water to submerge the papers in and allow to soak for a minute or two. This will allow the papers to “relax” to make wrapping easier.
  • A wide, flat bottom cooking pot, deep enough to contain all of the tamales and be able to just cover them with liquid.
  • A shallow baking or casserole dish (2″-3″ deep) to dredge the tamales before wrapping. Fill ¼ of the way with corn meal, add a pinch of salt and pepper and combine.
  • A plate or other flat surface to roll the tamales on.

Take one sheet of paper from the water bowl and place it on your rolling surface. Scoop slightly more than 2 TBS of the filling from the bowl (a slightly rounded coffee scoop) and form it into a tube ~3½” long. Roll it in the corn meal dredge then place it on the paper, the top end of the tamale lined up with the top edge of the paper (you will be leaving one end of the tamale open to allow the sauce to enter). Fold the bottom edge of the paper over the bottom end of the tamale. Roll the tamale firmly, eliminating as much air as possible (which will cause the tamale to float), but without squeezing it out of the paper. Place it in the pot on its side (not standing up!). Build a layer of tamales a row at a time in the pot, placing the next layer at a cross angle to the one below.

Note: It is advisable to devise a way to place something over the tamales that would prevent them from floating, but still allow you to cover the pot — I have used a flattened pie tin with a shallow glass bowl on top of it.

Gently pour your tamale sauce over the tamales, and add water to cover the tamales ~½” (approximate ratio of 2 parts sauce to 1 part water) . Bring to a simmer over medium heat, reduce heat to low and cover. Cook for 1½ hours. If possible, allow to rest 30-60 minutes before consuming.

This recipe scales up nicely. The tamales freeze well, especially when frozen in the tamale sauce.

Smoked Chicken (or Turkey) – MTM

Temperature: 225°

  • If brining, brine the chicken for 1 hour per pound.
  • Rinse and pat dry the chicken.
  • Brush lightly with olive oil and apply the rub, both above and below the skin.
  • Allow to sit at room temperature for no more than 30 minutes.
  • Smoke, breast side down for 1½ – 2 hours, flip and finish (for an approximate total of 1 hour per pound of chicken, or until the breast is 165° and the thigh is 180°).
  • If so desired, you can finish the chicken in the oven at 400° for 5 – 10 minutes to crisp up the skin.
  • Optionally you can smoke at 275° for 1½ – 3 hours or until the breast is 165° and the thigh is 180°, starting with the breast side down and flipping at the 1 hour mark. This should also yield a crispy skin without the need to finish in an oven.
  • Allow the chicken to rest for 5 – 10 minutes before serving.

This rub and process is great for turkeys as well, just adjust the timing accordingly: smoke breast side down for 2 – 2½ hours, flip and finish (for an approximate total of 35 -45 minutes per pound of turkey).

Oyster Dressing – Salathe

1 large yellow onion (minced)
3 – 4 stalks celery (minced)
6 – 8 cloves garlic (minced or left whole)
½ C fresh parsley (chopped) (reserve some whole for garnish)
4 OZ unsalted butter
4 bay leaves
2 LB 80/20 ground beef
2/3 LB ground pork sausage
14 OZ Pepperidge Farms seasoned stuffing breadcrumbs
8 – 10 oysters packed in at least 8 OZ oyster water (retain the oyster water)
1 QT vegetable stock
salt and pepper to taste

Temperature 275

Bring the stock and bay leaves to a simmer in a small pot.

Chop the oysters finely (a food processor works well for this) and sauté until cooked through and set aside. Brown off the beef and pork and set aside. In the same pot sweat the onions, celery, garlic and chopped parsley in the butter and deglaze the bottom of the pan as you do. Once the onions are translucent, add the oysters, meat, breadcrumbs and oyster water and combine well. Add hot stock and combine until moist, but not wet. You may not use the entire quart.

Transfer to a 9×13″ casserole dish and bake uncovered for 30 minutes or until top is slightly crispy. If the dressing is too wet after 30 minutes, stir and bake more moisture off at upwards of 350º. Garnish with parsley.

Serves 10.