Flysmallie Posted February 22, 2015 Posted February 22, 2015 Beef tortellini. That will teach those girls not to leave me home alone. Gavin, bs1827, BilletHead and 1 other 4
BilletHead Posted February 22, 2015 Posted February 22, 2015 Sounds good RPS. I could do thanksgiving four times a year. Yummy Ronnie, You have been holding out on us haven't you? "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
ness Posted February 22, 2015 Author Posted February 22, 2015 Today it was Jaeger Schnitzel. After Ness posted his feast and remembering how good it is Mrs. BilletHead made it. She re hydrated some chanterelles I had dehydrated back when we had a bumper crop. As you will see in the photo she did plenty! Goose was used as the meat and brown rice as a side. All smothered with the mushroom gravy. A glass of zin drink of choice to go with. I am now foundered like a horse on too much clover, BilletHead That looks outstanding!! I've got to get out and find some chanterelles. Did a shrimp, andouille and chicken gumbo today. Did the roux in the oven this morning and made extra to keep in the fridge. I've started using a poblano instead of a green bell. Just like the flavor better. Chicken stock for the bulk of the liquid, but I always make a quick stock out of the shrimp shells and add that too. Ham and rps 2 John
ness Posted February 22, 2015 Author Posted February 22, 2015 Gumbo -- before and after: Ham, rps and BilletHead 3 John
BilletHead Posted February 22, 2015 Posted February 22, 2015 Gumbo looks good Ness, I do need to try that with some waterfowl. Today for an early lunch had to do leftover fish Po'boy sandwiches again. Then later on today during the last part of the race we had spicy goose stew. I'm telling you it was great! Instead of jalapenos we subbed some of the hot chili peppers I had smoked this Fall. It gave the dish a smoky taste and aroma. The diced goose breast pieces were so tender, tho1mas 1 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Quillback Posted February 22, 2015 Posted February 22, 2015 Dang, you guys are gourmet cooks - that's some wonderful looking food!
BilletHead Posted February 26, 2015 Posted February 26, 2015 Freshwater seviche, We all know they don't recommend uncooked freshwater fish so as the recipe suggests there is some quick cooking involved. I did not have my flip flops on and we weren't under a palm tree so in front of the pellet stove on this cold day would have to do. It was very good and can hardly wait until we can use fresh from the garden produce this summer. This was a first time try, recipe out of the cooking wild book by Bernadette Dryden available through the Missouri Conservation Department. We have done several dishes out of this book, Can I like my own post? Well I do this one, BilletHead Flysmallie 1 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
rps Posted February 26, 2015 Posted February 26, 2015 My favorite source for mexican food is Rick Bayless. I own two of his books. His restaraunt is called Fontera. I have not eaten there yet, but I will. The link is to a page with his ceviche recipes for his restaraunt. http://www.rickbayless.com/recipetype/ceviche-seafood-cocktail/
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