Leftovers and stuff...

Well, Homestead-Poppy is just about back to the routine of living la vida Kecky. Yesterday, we went to the beach with the little dog. Walked the length throwing the ball and rock hunting. Check out our haul:



Since Mountain-Climbing-Poppy saw some cool rock formations in Ireland, I think she's got some ideas about how these will be placed. Like a mountain, probably.

Note about Jax-The-Cheese-Connesewer...since her Poppy has been home, she's kicked the Mama to the curb. So ungrateful!!

After that, we headed up to Noriega Market for the rest of the fixins I'd needed for Double-Decker-Taco-Supreme night. For those of you who do not go to Taco Bell, a DDTS is your basic hard shelled taco filled with meat, sour cream, lettuce, cheese and tomato then the cruchy shell is shrouded in a soft flour tortilla that has been spread with refried beans. If you're going to eat the fast food, I highly recommend this...or better yet, make them at home!

But, I digress...let's start with breakfast with the Kecky's.

Frittata!





Remember those veggies and steak we grilled on whatever night that was? Well, I took the leftovers, heated them all up in one of my favorite cast iron pans. Then took 5 eggs, a big handful of sharp cheddar and some cream; mixed all that together. I added it to the pan with the veggies then off it went to a 350 degree oven for about a half hour.

My-Worst-Food-Critic-Poppy said she'd pay money for it at a restaurant it was so good! I'm movin up in my little culinary world!

Alrighty, so back to the DDTS night. Tex-Mex-Poppy has been craving her tacos. I've been craving my DDTS so that's what we did. Take a look...

Taco night starts out with my grinding up some kind of beef roast. If it doesn't meet the 80/20% fat content, I'll grind up some fatty pork...cause pork fat makes everthing taste good!

First I made my pico de gallo:



This recipe is pretty simple:

2 parts chopped tomato to one part chopped onion
juice of one lime
1/2 to 1 Serrano chili, seeded (you want it hotter, you know you can leave the seeds in)
handful chopped cilantro
celery salt
pepper
garlic salt
onion salt

Mix it all up. This is all to your personal taste.

The other thing I wanted was to make my own refried beans. So...

I took about a cup of Rancho Gordo's Pinquinto beans. Rinsed them and let them sit in the water over night. Lucky for me I had some bacon skin pieces I'd froze from one of LuvBacon's smoking sessions. So sauteed a carrot and onion in the bacon skins until soft.



Once cooked, I seasoned the beans with some Kecky's Southwest Seasoning, a little Ancho chili powder and salt. Then, I drained off most of the pot liquor. Note, you can save the leftover pot liquor and serve it as a pre-dindin soup. Very yummy!



Now it's time to do the refry in those refried beans. I took a touch of grapeseed oil and put the beans in my cast iron skillet and fried them until they reduced just a bit.



Then Taco-Meat-Poppy starts the meat. It gets browned and to that Poppy adds diced green chilies, some mild salsa, Kecky's Southwest Seasoning and some onion powder and garlic salt. Drain the fat off and...

VIOLA!



Well, time to watch our USA gals kick some booty! U-S-A! U-S-A! And what goes good with Women's World Cup Soccer? That's right a watermelon mimosa!!



Enjoy your Sunday!