rps
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Everything posted by rps
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Cheesy ranch potato casserole with pulled pork and bacon.
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Sunday brunch at home. Toasted onion bagel with cream cheese, tomato, capers, and smoked salmon.
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Homemade chili cheese tots with cucumber/tomato salad and blue cheese dressing.
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I can tell you what we do here on Tablerock. Go upriver to the riverine section. Jerkbait fished exquisitely slow or light jig head with a light colored Tiny Fluke. Third choice would be a Ned rig.
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I did a little experimenting today. I am trying a new combination of ingredients and spices to make a chili. The wife suggested homemade chili cheese tots and that struck me as a wonderful idea.
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Great fish Hog Wally! I consider CGB a friend - I sold him a canoe, and he says nice things about my recipes. But, he does like to stir things.
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Save those Folly teeth! Blue Apron tonight - baked chicken in a chick pea and rice casserole with Middle Eastern spices and a seasoned yogurt on the side to cool things down. Pretty tasty!
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Boga grips versus trout was discussed some months ago. I concede they do not seem to do well with trout, but for other species (bass, walleye, white bass, stripers, wipers) they are invaluable. Banning would be inappropriate.
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Cold chicken, blanched green beans, lettuce, carrot sticks, celery sticks, hard boiled egg, cucumber, homemade bleu cheese dressing, and chicken bacon - all on the same plate!
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BH,I have a similar product to show! I took the skins off the chicken thighs that I cooked sous vide yesterday and chilled. I fried them like bacon, i.e. start with a cold skillet and with some water in the pan and cook low and slow until the water evaporates and the meat/fat browns. You wind up with chicken skin bacon.
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Gentlemen! This stew was outstanding! Credit to the recipe from which I worked, not me. http://www.ozarkrevenge.com/2018/01/beer-braised-beef-and-onions-stew.html
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The other experiment? I have started the prep for beer braised beef and onions stew for tonight.
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Started the first of two experiments in cooking just now. I salt and peppered four bone in, skin on chicken thighs and put them in the sous vide at 165. When they are done, about 2 hours, I will take them out and chill them. Tomorrow after school I will skin them and bone them. The meat will serve for a fancy chicken and blanched green beans plated salad with homemade blue cheese dressing. I will fry the skin to crispy and crumble it over the salad like a bacon garnish.
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Outstanding advice and response Fish24/7!
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Sun dried tomato risotto with mushrooms, olives, and shrimp.
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The avocado with the Blue Apronmeal is not ready for prime time. Needs another day or two. To fill in tonight, I am making a made up meal: sun dried tomato risotto with olives, mushrooms, and shrimp. If this works I will turn it into a blog post.
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Steak with roasted sweet potato and broccoli and shallot/parsley/lemon pan sauce.
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Shrimp with broccoli and carrots curry:
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After a number of painful and bloody sticks and two ER visits, I am a wimp. I net all fish and they come out of the net with a boga. Then I use needle nose to extract the hook. I then use the boga to put them in the ice chest or the lake.
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This morning, right after breakfast, I fried three pounds of hamburger and a pound of ground pork. The meat went in large slow cooker. To it I added a diced onion, diced Serrano chili, a large can of crushed tomatoes, a quart of beef stock, three cloves of minced garlic, and a variety of spices and spice blends. Tonight we will enjoy an American tradition - Frito chili pie! I will cook some penne rigatta as well to mix with the remainder of the chili for school lunches this week.
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I had nearly half a roast chicken in the refrigerator from earlier in the week. I shredded it and put it in a vegetable/chicken broth with thyme and sage. I made a quick, thin biscuit dough and rolled it out and cut it. In a bit we will enjoy homemade chicken with noodle dumplings. This is a first for me but looks like it will be tasty.
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Penzys makes and sells a variety of curry blends. Some of their golden ones are not hot. My beautiful wife loves their Maharaja blend.
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Marscopane? Creme fraiche?
