What's Cooking?

[Ryan Miloshewski]

14 hours ago, BilletHead said:

    Caught some nice crappie with the fly rods throwing the purple Grinch bug. Kept 12, cleaned four whole and the rest were filleted. So when I was growing up in my younger years Mom and Dad cleaned fish whole. Both of them grew up in poorer households. Fish were cleaned whole by nessisty. Nothing was wasted. This was the way I learned to clean fish until the mid 70s when I learned about filleting.  I still like to revisit this from time to time. 

   Simple seasoned flour is all you need,

 

Thick backs.

  Sides of fried morels and corn and tomato salad. 

 

A few turkey nuggets and that's Missouri spring on a plate. You've inspired me. I think I'll catch a few big bluegill Sunday and fry them whole in preparation for opening day. 

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Asparagus goat cheese tart with a little sauteed shrimp.

 

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For Easter Sunday I roasted a duck for the wife and daughter. The carcass and offal went into the slow cooker with aromatics to make a stock. Tonight I served a duck noodle bowl.

 

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Empanadas. Homemade.

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13 bean soup with Nancy's bread.

[ness]

Honey Baked Ham bone and soup packet  

 

And, pusketti (ho’made)

 

[BilletHead]

9 hours ago, ness said:

Honey Baked Ham bone and soup packet  

 

And, pusketti (ho’made)

 

              Nice Pusketti! It's for old kids too ya know. 

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On 5/1/2025 at 9:54 AM, ness said:

Honey Baked Ham bone and soup packet  

 

And, pusketti (ho’made)

 

According to my daughters, when younger, it was bascetti.

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It is Sunday. We had nothing pressing to do. Nancy asked me to fix something for dinner. As I am a wise man, married for more than 50 years, I said yes.

This afternoon, I butterflied and pounded a pork tenderloin into a flat sheet. I salted and peppered what would be the inside liberally. I blanched some spinach and chopped it. I crumbled some feta. I spread both as if I were making sushi. I rolled and tied the loin, and as I speak, the roll is in the sous vide at 134.5. If it were me it would be at 130, but Nancy's ancestors were from Iowa and cooked pork to death. Over the years, 134.5 is as low as I have convinced her to go.

I shredded some Brussels sprouts to saute in butter and chunked some potatoes to roast.

I made a blueberry gastrique (sweet and sour) sauce for the pork.

Film at 11.

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