I’m confident that since I reported the tough bison ribs for BBQ day, that all of you have been wondering and wishing I’d tell you the outcome for them. Bev steamed them in the pressure cooker for a little while and they came out moist, fall off the bone tender , and delicious. This turns out to be a great way to deal with a tough piece of meat because the pressurized steam tenderizes it while removing very little of the flavor as boiling would. Steaming without the pressure is, afterall, what the big time New York delis do with their pastrami for it's final cooking process.
I’d also posted shots of our buckets full of tomatoes and peppers the other day and the peppers have been dealt with - we're still eating the tomatoes as they ripen. We keep several of the sweet peppers out to eat on, then sliced and froze the remainder. We freeze them individually on sheet trays, then, store them in food saver bags - this way we can just get out the amount we need without thawing an entire bag full. For the jalapenos, we kept some out to eat fresh, froze a couple of quart bags whole, and pickled the rest. We usually slice them with a knife, but Bev used the slicing blade in the food processor for these and it worked great. She also used the machines traditional blade to chop up one pint into relish size to see how we like them this way. We didn’t can them, but sterilized the jars and lids, packed in the peppers, added the boiling solution of 3 cups water, 3 cups white vinegar, 1 tbsp canning salt, put on the lids and stored them in the fridge, where they will keep for years.
And finally I forgot to post this with the crawfish michaela recipe - it's the brand of tails we used and they were very good.