rps

If you do not like the water based brine, try the dry rub version -> salt, pepper, sugar, and herbs and spices rubbed generously all over the bird, inside and out. Let the bird sit, covered in cheese cloth and on top of rock salt, in the refrigerator for a day or two (max 2 days). Quick rinse and pat dry before roasting. The bird will lose moisture, but the flavor and texture go through the roof. Think about it. This is a wicked cross between "corning" and "dry aging."

Enoying a Blue Apron meal tonight. Whole wheat pasta Bolognese.

Makes me hungry!

I totally understand and approve the ratings I see here. For me, the effort involved in finding, catching, and filleting bluegill or other sunfish remains overwhelming. I catch walleye and eat walleye. Now, if someone offered me well cleaned fillets from cold water, clear water catfish, or well cleaned white bass, I would happily say, "Yes! Thank You!"

On Friday my eighth grade will have a pot luck before the holiday. I promised a roast turkey and queso. We have an amazing line up of sides to go with that. I roasted the bird tonight. Sparchcocked and roasted at 400 for 1 hour 15 minutes.

Using up the roasted chicken tonight in a casserole that will provide school lunches for us as well. Green chili chicken enchilada casserole ready to go in the oven. (And edit) Done and served.

I saute onion, carrot, celery, and mushroom and add that to the beef/pork blend along with panko and sour cream. Spices included salt, pepper, smoked paprika, chili powder, and Worcestershire sauce. Blog post here: http://www.ozarkrevenge.com/2016/10/not-your-mothers-meatloaf.html

I don't know. The last six weeks for me have been slim pickings. The fish are here, but I have not been on them. Once school starts and my time on water goes way down, things get tough.

binks and war eagle spoons are the bomb

meatloaf, honey mustard apple, radish, carrot, and celery salad with baked cheesy polenta patties.

Love your never agains! Right there with you on the Yukon Jack and the Bloomin' Onion. I have avoided any reason to avoid the other two by avoiding them to date. I would add tequilla to your list, though.

With a circle, just reel until you are fighting the fish.

Welcome Back FC!

Let us bring this discussion back to something tasty. As I type, this is in my Kamado Joe Jr. with apple wood smoke.

Last night.

Lamb fries and mountain oysters are great! There was a restaurant in Krebs, Oklahoma (an odd Italian community in the middle of nowhere) that served incredibly good garlic lamb fries.

Sorry guys, I check out with the liver and kidney. Tongue and heart, I love. When very young the family doctor decided I was anemic. He prescribed liver twice a week. My father loved it, so mom (not much of a cook) enthusiastically fried liver twice a week. I threw up at the dining room table more than once to stop the insanity. Kidney and I had an ugly run-in in my twenties. Tasted like piss going in and coming out. Hardest day at chef school was the liver day. I "won" the daily scoring but never tasted the product. My secret? - I under cooked it because I couldn't stand the smell any longer. You all eat my share, ok?

Friday night will be pizza night! Homemade pizza sauce, ham shreds, mushroom and three cheeses -> mozzarella, smoked Gouda, and Parmesan. Chopped salad on the side. Life is good in the Ozarks.

There are several reasons I have run an ETEC on the last two boats. 300 hour service intervals are high on the list. When service is necessary, the cost difference pleases me as well. In the unlikely event I ever buy another boat, it too will have one.

JD, at this point you have survived. Your next step, apparently, is to survive again and conquer.We are all on your side. Is there anything you want or anything we can do?

Spicy fusilli and broccoli! Good stuff from Blue Apron.

After the wife presided over after school detention this evening at Eureka Springs High School, she and I headed 9 miles North to Holiday Island, where we live. About half way there on Highway 23 North, I watched a young, very dark bobcat cross the road and dart into the woods. It took a moment for the bob tail and the motion to relay to my brain that I had seen what I saw. When I asked Nancy what she had seen, she said, "Something I did not recognize." I had not seen a live and wild bobcat since I was a boy in Oklahoma. Do any of you regularly see the things?

I have a walleye pie in the oven. I've posted the recipe before and it is on my blog. Your Google search would be "ozarkrevenge fish pie."

Tonight I took the stub of corned beef from early in the week and turned it into hash with a poached egg and asparagus salad.