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[ness]

A few recent ones. I bulk them up into one post so I can't be accused of fishing for likes. Which should be worth a couple extra likes  

Fried chicken, mashed taters, cream gravy and Iowa corn between the taters and gravy: 

My sister sends us a couple frozen pizzas from Lou Malnati's in Chicago each Christmas. Great tomatoes, crust and cheese. Not quite as good as fresh, but very good:

Chicken pot, chicken pot, chicken pot pie:

Did a whole brisket for Thanksgiving, froze the point and had it the other night (thawed): 

Love me some tots, or 'crowns' in this case:

[BilletHead]

8 minutes ago, ness said:

A few recent ones. I bulk them up into one post so I can't be accused of fishing for likes. Which should be worth a couple extra likes  

Fried chicken, mashed taters, cream gravy and Iowa corn between the taters and gravy: 

 

My sister sends us a couple pizzas from Lou Malnati's in Chicago each Christmas. Great tomatoes, crust and cheese. Not quite as good as fresh, but very good:

Chicken pot, chicken pot, chicken pot pie:

Did a whole brisket for Thanksgiving, froze the point and had it the other night (thawed): 

Love me some tots, or 'crowns' in this case:

Most excellent post. Multiple meal sharing! Quadruple like if I could. Thank you for the feast

[ness]

1 minute ago, BilletHead said:

Most excellent post. Multiple meal sharing! Quadruple like if I could. Thank you for the feast

Here's your chance to add a like  

[BilletHead]

11 minutes ago, ness said:

Here's your chance to add a like  

Yea and all I get is a thanks. I see how you are. I know others like that too. 😁

[ness]

I wish I remembered @ness'lady's password. I could rack that like count up quick like!

[BilletHead]

2 minutes ago, ness said:

I wish I remembered @ness'lady's password. I could rack that like count up quick like!

Hahhahhahhaha

[semble]

Duck Slingers from this morning.

[rps]

Linguine a la puttanesca.

 

[rps]

This is not ''pretty" food. I slow braised skinless chicken thighs in chicken stock with onion, carrot, sweet bell peppers, garlic and herbs. I added soy sauce and Worcestershire sauce as well. As soon as the chicken was done, I pulled it out and used a stick blender to puree the vegetables with the broth. I reduced the puree to intensify the flavors.
In the meantime, I made creamy polenta.
When it was time to serve, I put the puree on the burner and added the thighs to reheat.
Chicken and puree went on the polenta.
Try to ignore the ugly and think about the flavors.

 

[BilletHead]

            Time for a BilletHead food post. There has been some good stuff over the spring through now here but have just held back.  Today I would like to share one. More maybe later but will start here. A couple of you may know where this is going. I started sending my friend @curtisce some pictures and here is what I got back,         

    We had been hunting and talking food and he told me about making Ragu. We have made Bolognese sauce and ate with pasta but never Ragu. Today it was Ragu with Pasta and it was a stellar plate of goodness. I scoured through my wild game cookbook to find Tuscan Hare with Pasta. Since I am fresh out of hare it would be another dark meat and sense I have an abundence of squirrel, close to our possession limit it would be the choice. Two pounds worth is four squirrel just what the recipe called for. The process started and I began to brown the meat. Pat went out and since the fall has been so mild the herbs from our garden were still viable she epicked a handfull of rosemary and sage. Man I love growing my own. Very lucky for that. 

      The onions, celery and caarrot was chunked up and run through the food processor to a fine grate.

I browned this and we added the meat back in plus everything else then it was simmered for about three hours,  The meat on the bones was pulled and seperated then meat chopped. Meat put back in pot. and while I grilled garlic bread Pat prepared the pasta. So here is a pretty picture with the meaty sauce on the Penne Rigate pasta,        Then I dumped the plate back in the pot with all the pasta for a good stir to get all the goodness inside the hollow pasta. Back on the plate in a mess who cares if its pretty?"

Went down smooth, comfort food. Dang wonder if it would be good for breakfast?