What's Cooking?

[ness]

1 hour ago, Flysmallie said:

I demand that you learn it, sing it, video that, and post it here. You have one week. Thanks for your attention to this matter.

No chance of all that, but here are the lyrics:

Biscuits and gravy
Biscuits and gravy
Biscuits and gravy
Biscuits and gravy
Biscuits and gravy

[rps]

Classic 1950's dish, Chicken Divan. Sounds French, but it is not. It was invented at a restaurant in NYC in the 30's. Basically chicken and broccoli casserole, I build it on chicken broth rice to make it a one dish meal. The sauce is cheese sauce with a few add ins.

 

[rps]

Lobster composed salad.

 

[rps]

Greek seasoned roasted steel head, pan roasted asparagus, and butter Parmesan noodles.

 

[Flysmallie]

Been gourmeting it up around here lately. 
 

[Xraydude]

Great BLT, is that provolone you’ve got there? 

[Flysmallie]

12 hours ago, Xraydude said:

Great BLT, is that provolone you’ve got there? 

Yes it is. 

[BilletHead]

     Wild fowl is so tasty.  Kinda a follow up to the chicken post on the food set of threads. We have a friend down the road. He is originally from South Dakota. Goes back for good fishing and pheasant hunting. He gifted us some pheasant breasts. I knowing that the are flyers and runners they tend to show that in the meat texture. Pat yesterday did some tenderizing perfectly. Not pounding into mush you had to use your teeth to bite and chew. We had it chicken fried with mashed potatoes and pheasant gravy. So good and actually had taste similar to wild Turkey.

Then this morning is was a pheasant sammich with miracle whip and lettuce from the garden for breakfast. Dang it was fantastic.