What's Cooking?

[Johnsfolly]

12 minutes ago, semble said:

Made some parmesan crusted caesar chicken the other night.

My wife has been on a tortilla kick. We had caesar chicken wraps last night with the leftovers.

Looks great!

[BilletHead]

49 minutes ago, semble said:

 

Do you ever grind any waterfowl?  I'd like to try duck or goose burgers on the grill.  Can't decide If I want to cut with some pork or beef.

             Yes I have. Cut with the same Pork shoulder butt.

[MOPanfisher]

I decided to make my wife some brunch today.  I poached an egg to a runny goodness and put it on half a toasted English muffin with three slices of smoked salmon I found during a zombie virus braving grocery run.  The other half she just wanted some butter on it.  She is devouring it now and says it is GOOD, she used sa big word even while describing the how the hot egg warmed up the salmon and the egg yolk runs down into the muffin,  unctious, now I gotta go look that one up!  I may have to look up how to make a hollandaise sauce for next time.

[BilletHead]

              So this morning it was Sourdough biscuits,

  Well again fed and split the sourdough starter yesterday. Took some of the leftovers and fed for an overnight grow. I should of doubled it because the recipe I used called for one cup of starter. This is all we got but it was supposed to net 8 biscuits we used a big cutter and didn't get that many. Next time I will use enough starter to make a double batch. Here is the starter after the overnight raise. You can see a rubber band I used as a marker and then the line from the raise,

     Added what we needed and the Mrs. went to work,

     Rolled out and cut 3/4 of an inch thick. Into the oven, and out! 

    Now for the taste test Yea baby.

[MOPanfisher]

8 minutes ago, BilletHead said:

              So this morning it was Sourdough biscuits,

  Well again fed and split the sourdough starter yesterday. Took some of the leftovers and fed for an overnight grow. I should of doubled it because the recipe I used called for one cup of starter. This is all we got but it was supposed to net 8 biscuits we used a big cutter and didn't get that many. Next time I will use enough starter to make a double batch. Here is the starter after the overnight raise. You can see a rubber band I used as a marker and then the line from the raise,

     Added what we needed and the Mrs. went to work,

     Rolled out and cut 3/4 of an inch thick. Into the oven, and out! 

    Now for the taste test Yea baby.

Mmmm biscuits.  Looks good.  A some fresh strawberry jam and I would eat all of them by myself.

[Johnsfolly]

2 hours ago, BilletHead said:

             Yes I have. Cut with the same Pork shoulder butt.

That's what I use for venison sausage. I typically do a 70/30 mix.

[Johnsfolly]

Another diner favorite. Chicken club sandwich. Chicken and swiss over applewood bacon BLT. Also a couple of pierogies.

[Terrierman]

24 minutes ago, BilletHead said:

              So this morning it was Sourdough biscuits,

  Well again fed and split the sourdough starter yesterday. Took some of the leftovers and fed for an overnight grow. I should of doubled it because the recipe I used called for one cup of starter. This is all we got but it was supposed to net 8 biscuits we used a big cutter and didn't get that many. Next time I will use enough starter to make a double batch. Here is the starter after the overnight raise. You can see a rubber band I used as a marker and then the line from the raise,

     Added what we needed and the Mrs. went to work,

     Rolled out and cut 3/4 of an inch thick. Into the oven, and out! 

    Now for the taste test Yea baby.

Back when I was a kid one of my favorite suppers was hot biscuits, buttered and then drizzled with sorghum molasses.  Add a glass of cold milk and then you are set.  Looks like all you needed is the molasses.  Beautiful biscuits Marty.

[BilletHead]

        Breakfast sausage continued from last evenings post.  Used a little over 10 pound pork butt bone in. Deboned it was a solid 10 pounds. CHOPPED it all and used five pounds for this batch the rest will be vac sealed and frozen for another batch another day. The meat was resting all night in the fridge and this morning it was time to get going.  It calls for 5 tablespoons of fresh ginger. Yesterday I did pick that up with the pork butt. Everything else we had. So while the Mrs. was grating the ginger I went out to the garden and picked sage to be chopped fine. % tablespoons of that too. I got extra and its in the dehydrator.      So besides the ginger and sage called for salt,  white or black pepper. We did white and 1 tablespoon of minced garlic. Brought in the cold chopped pork and dumped in the above ingredients. Mixed up well and back into the fridge as we set up grinder. We used the kitchenaid mixer with the grinder attachment. It is plastic and kind of mickey mouse but for five pounds works well and I didn't want to get the big grinder out. With it set up the seasoned chopped pork was brought out once again and ground. It is important to those of you that have never made sausage to keep things cold so the fat does not begin to break down and get greasy so that is why the ice is below the meat being ground. You can even partially freeze meat to be ground. With the big grinder I even put the grinding attachment in the freezer to precool. Grind it now.  Then with it finished grinding then you add one cup of ice water and mix well.    This was again put into fridge to cool as we cleaned up our kitchen mess. After the clean up it was time to try some of it. Three patties formed and sautéed in the vintage #8 slant Griswold skillet circa 1906 - 1912 (had to throw that in there :))   Put on a plate one was gone in a flash as we devoured it.  The other two loaded on this mornings Sourdough biscuits,

   Then a portion was pulled off for tomorrow mornings breakfast and the rest portioned off for a two person meals and vac sealed,

    Then put away in the deep freeze. Really good and all the ingredients worked. This will be done again and again. FYI here is the book I used. Have done other things in it and recommend it to anyone. 

[BilletHead]

5 minutes ago, Johnsfolly said:

Another diner favorite. Chicken club sandwich. Chicken and swiss over applewood bacon BLT. Also a couple of pierogies.

              Looks tasty John!