What's Cooking?

[rps]

We did a dinner party last weekend. My wife had a birthday. She told me it was her 49th. I think she fudged.

We had chicken breast roll ups (roulade). The filling is prosciutto, chive cream cheese, and spinach. We had one roll leftover.

Tonight I served it as part of a composed salad.

 

[BilletHead]

9 hours ago, rps said:

We did a dinner party last weekend. My wife had a birthday. She told me it was her 49th. I think she fudged.

We had chicken breast roll ups (roulade). The filling is prosciutto, chive cream cheese, and spinach. We had one roll leftover.

Tonight I served it as part of a composed salad.

 

Happy Birthday Nancy!

[Johnsfolly]

[rps]

Eggplant Parmesan.

 

[Johnsfolly]

I have a feeling that this is headed to Marty's🤔😆

[snagged in outlet 3]

1 hour ago, Johnsfolly said:

I have a feeling that this is headed to Marty's🤔😆

I want one too.  😁

[BilletHead]

1 hour ago, Johnsfolly said:

I have a feeling that this is headed to Marty's🤔😆

            I got it through email from Grizwilson. Does that count! 🤪

[BilletHead]

   Braised deer shoulder, what can we do with it?

    Outside on the trager pellet grill. Shoulder coated with olive oil and salted. 

Then into the trager @ 400 to brown,

 Remove shoulder and add brasing liquid scraping up the brown bits,

  Back into trager @300 for a long braise until forking apart. Remove meat. Nice haul and retained brasing liquid.

  First meal shoulder meat, sauteed squash, and peppers, tomatoes from the garden. From Walmart added onions too. Skillet toasted Sourdough bread. Bye the way we got our starter revived after two years. 

  Then no pictures but it did happen shredded shoulder and bean burrito with cheese mixed in,

  Third meal today was French

dip/ Philly cheese shoulder sammich with some of the retained brasing liquid. More squash and old German tomato from the garden. 

  Eating good in the Billet hood. Enough for more another day.

 

[rps]

38 minutes ago, BilletHead said:

   Braised deer shoulder, what can we do with it?

    Outside on the trager pellet grill. Shoulder coated with olive oil and salted. 

Then into the trager @ 400 to brown,

 Remove shoulder and add brasing liquid scraping up the brown bits,

  Back into trager @300 for a long braise until forking apart. Remove meat. Nice haul and retained brasing liquid.

  First meal shoulder meat, sauteed squash, and peppers, tomatoes from the garden. From Walmart added onions too. Skillet toasted Sourdough bread. Bye the way we got our starter revived after two years. 

  Then no pictures but it did happen shredded shoulder and bean burrito with cheese mixed in,

  Third meal today was French

dip/ Philly cheese shoulder sammich with some of the retained brasing liquid. More squash and old German tomato from the garden. 

  Eating good in the Billet hood. Enough for more another day.

 

Bravo! Bravo! Author!

[BilletHead]

13 minutes ago, rps said:

Bravo! Bravo! Author!

   Thanks foodie friend.