What's Cooking?

[Johnsfolly]

11 minutes ago, rps said:

You made the picture with your words. I was drooling.

 

Thanks RPS. Must have been good since there are no leftovers !

[joeD]

"The recipe was not willing to fight the standard limitations of home cooks in America."

Pray tell rps, what are our limitations, and how can we overcome them?

[rps]

The daughter from Savannah, Georgia arrived Saturday. Boyfriend, bloodhound, and cat were in the Honda with her. They plan to leave tomorrow to go find out if their home weathered the storm well. They have good odds as the storm veered west rather than up the east coast.

Tonight I have put together simple sesame noodles (Pioneer Woman) and have completed the mise en place for a garlic ginger pork and broccoli stir fry. The goal is to overwhelm the taste buds.

[Johnsfolly]

Sounds good RPS. I really like cold sesame noodles. Especially if they have a bit of heat in them! My family was un Savannah visiting my step mother back in July. I haven't been there in some time. Really enjoy the food you can get in Savannah.

[Johnsfolly]

Tonight's dinner started at 6:45 this morning. I finally decided on what to do with our squirrels. I browned the squirrel pieces in a dutch oven just in a little oil. Removed the browned meat and set aside. Added coarse chopped onion, lemongrass, and garlic to the oven and got just a little color on the onions. Deglazed the oven with a quarter cup of dry whire wine. Added back the squirrel and covered the meat with chicken stock (stored bought not home made... yet).I added some chinese five spice and turmeric to the braising liquid. Put the dutch oven into 325 deg oven cooked for over 3 hrs. My betterhalf pulled the meat from the bones. Will make a thai style stir fry this evening☺.

[BilletHead]

4 hours ago, Johnsfolly said:

Tonight's dinner started at 6:45 this morning. I finally decided on what to do with our squirrels. I browned the squirrel pieces in a dutch oven just in a little oil. Removed the browned meat and set aside. Added coarse chopped onion, lemongrass, and garlic to the oven and got just a little color on the onions. Deglazed the oven with a quarter cup of dry whire wine. Added back the squirrel and covered the meat with chicken stock (stored bought not home made... yet).I added some chinese five spice and turmeric to the braising liquid. Put the dutch oven into 325 deg oven cooked for over 3 hrs. My betterhalf pulled the meat from the bones. Will make a thai style stir fry this evening☺.

    Sounds good John. Will be waiting for the taste test. The Mrs. and I stopped by a roadside Amish food stand. Got some green beans and small potatoes. Cooked them with some bacon and onions. Then cooked down some wild raspberries, strained the seeds and added balsamic vinegar. Then reduced to a thick sauce. Grilled bluewing teal then topped with sauce. Everything was good,

BilletHead

[Johnsfolly]

35 minutes ago, BilletHead said:

The Mrs. and I stopped by a roadside Amish food stand. Got some green beans and small potatoes. Cooked them with some bacon and onions. Then cooked down some wild raspberries, strained the seeds and added balsamic vinegar. Then reduced to a thick sauce. Grilled bluewing teal then topped with sauce. Everything was good,

That really does sound good and not just because I am hungry.

[Johnsfolly]

Okay let's finish this meal. I had bought baby bok choi and water spinach from the farmer's market on Sat and that was part of the inspiration for this dish. I coarse chopped the water spinach and bok choi. I also sliced carrots, crimini (baby bellas) mushrooms, and onion. I minced garlic and ginger. I started by cooking the carrots in a little oil, then added the onions, followed by the squirrel meat. After some more cooking, I added some powdered ginger and S&P to the mix. I also added a couple of teaspoons of chili paste and the sliced mushrooms. Cooked that a bit more then added the bok choi and water spinach and a little more oil, fish sauce, and soy sauce. Once the greens wilted, I added the juice of a half of a lime and then lime zest.

Let the flavors meld and served with basmati rice. If you need an idea for squirrel meat this really worked. It took a while to prepare, but was worth the work. It great way to respect game meat!

[rps]

I had some mild Italian sausage links to use. I browned them in olive oil and added onion dice and too much garlic (is there such a a thing as too much garlic?). Sun dried tomato paste was next and then a small can of whole tomatoes I crushed by hand with the juices. I added an extra cup of water plus some salt, pepper, and red pepper flakes. Next came two cans of rinsed white beans. All of that is on a very low simmer. For the simmer I added a crown of sage.

To finish the dish I will pull out the sage and add a small bag of spinach.

I love meals I can serve from one pot and cover all the nutrition requirements while honoring healthy Mediterranean cuisine AND serve a tasty meal!

 

[MOPanfisher]

Dang, wish I had thought to take a pic of last night epicurean delight, something almost nobody makes at home, usually only available at things like high school ball games.  That's right a "fritoe pie".  Added some cheese, jalapeños and onions, had to go back for a second bowl.  Was watching a local softball game.  Often I appreciate the simple things, Joe would have been proud, I think, maybe, oh heck I don't know if he would or not.