What's Cooking?

[Chief Grey Bear]

Glad to see you back in here. 

[BilletHead]

28 minutes ago, Chief Grey Bear said:

Glad to see you back in here. 

             Sorry I shot and cooked your little buddy.

[Johnsfolly]

2 hours ago, BilletHead said:

            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?

Looks good Marty!

[Chief Grey Bear]

12 hours ago, BilletHead said:

             Sorry I shot and cooked your little buddy.

It happens. 
Ive done it too. 

[Johnsfolly]

Made French toast with Panettone bread. The custard was egg, nutmeg, cinnamon, vanilla, and egg nog. Side of hickory smoked bacon and maple syrup.

[BilletHead]

32 minutes ago, Johnsfolly said:

Made French toast with Panettone bread. The custard was egg, nutmeg, cinnamon, vanilla, and egg nog. Side of hickory smoked bacon and maple syrup.

             Nice!

[BilletHead]

            It was time to make a double batch of BilletHead BBQ sauce... Enough to share with good neighbors and friends. All I can say is some of you live too far away. Cannot go out of my four county area right @fishinwrench  .  When you are short ya have to use a stool, 

      12 pints worth, 

[fishinwrench]

1 hour ago, BilletHead said:

            It was time to make a double batch of BilletHead BBQ sauce... Enough to share with good neighbors and friends. All I can say is some of you live too far away. Cannot go out of my four county area right @fishinwrench  .  When you are short ya have to use a stool, 

      12 pints worth, 

That's right.   The good thing is, we have this thing called MAIL.   

26788 COOK Rd.   Gravi  65037.  😊

[BilletHead]

        Game day eats,

  Don't care what you say white bass trimmed of all the red meat is good eating.  So it was sided with fried cheese with smoked cheddar cheese. Steamed carrots too.  Go KC Chiefs!

 

[Chief Grey Bear]

4 hours ago, BilletHead said:

            It was time to make a double batch of BilletHead BBQ sauce... Enough to share with good neighbors and friends. All I can say is some of you live too far away. Cannot go out of my four county area right @fishinwrench  .  When you are short ya have to use a stool, 

      12 pints worth, 

If she’d use shorter pots, she would need a step stool.

🤣🤣