What's Cooking?

[Flysmallie]

Oh I bet that would be delicious with some smallmouth filets!!

Everything is better with smallmouth.

[rps]

I promised to add a "canned" recipe my mother used to fix. This is the recipe with an introduction:

Hominy and Okra Gumbo Casserole

 Source: Joan Stainer

My mother, bless her heart, chose not to cook well. She wasn’t raised with any expectation that she should, and she viewed the task as something that took time away from things she wanted to do. As a result, except on the rare occasions when her reputation was involved, everything was cooked at maximum heat and speed. The introduction of convenience foods and packaging during the 1950’s and 60’s suited her nicely. One specialty meal I remember was her Spam fried in bacon grease on a griddle with corn meal mush in a can sliced and fried beside it.  She would add several rings of pineapple slices to the griddle and call this a balanced meal. Actually, it did taste good. Tastes remembered from childhood are vivid your entire life. And it did not kill me.

 This casserole epitomizes my mother’s cooking. It is easy, fast, contains bacon, and is constructed from packaged products. It tastes good, and it won’t kill you right away.

 Serves 12

 Ingredients

 2 cans cut okra, one drained and one not

2 cans hominy, one drained and one not

2 cans diced tomatoes with juice

1 small yellow onion, diced small

2 teaspoons sugar

2 tablespoons Worcestershire sauce

1 tablespoon Franks hot sauce or similar

Bacon strips

 Method

 Combine the first seven ingredients in a casserole dish. Cover the mixture with bacon strips and cook at 350 for 1 hour. At this point, the dish will refrigerate for up to four days and will freeze for up to 6 months. If you prepare the dish ahead of time and chill it, you can remove bacon fat before finishing the dish.

To finish the dish, set the oven rack on the second highest level and broil the top on high until the bacon crisps, around ten minutes.

 SALT WARNING:  The packing fluids for okra, hominy, and tomatoes contain salt. Bacon contains salt. DO NOT SALT THIS DISH UNLESS YOU HAVE A SERIOUS SALT JONES.

[Chief Grey Bear]

Everything is better with smallmouth.

next time we're out, I'll make you some of my Brownie Breakfast Burrito Bombs!

No chocolate involved!

[Chief Grey Bear]

I promised to add a "canned" recipe my used to fix. This is the recipe with an introduction:

Hominy and Okra Gumbo Casserole

 Source: Joan Stainer

My mother, bless her heart, chose not to cook well. She wasn’t raised with any expectation that she should, and she viewed the task as something that took time away from things she wanted to do. As a result, except on the rare occasions when her reputation was involved, everything was cooked at maximum heat and speed. The introduction of convenience foods and packaging during the 1950’s and 60’s suited her nicely. One specialty meal I remember was her Spam fried in bacon grease on a griddle with corn meal mush in a can sliced and fried beside it.  She would add several rings of pineapple slices to the griddle and call this a balanced meal. Actually, it did taste good. Tastes remembered from childhood are vivid your entire life. And it did not kill me.

 This casserole epitomizes my mother’s cooking. It is easy, fast, contains bacon, and is constructed from packaged products. It tastes good, and it won’t kill you right away.

 Serves 12

 Ingredients

 2 cans cut okra, one drained and one not

2 cans hominy, one drained and one not

2 cans diced tomatoes with juice

1 small yellow onion, diced small

2 teaspoons sugar

2 tablespoons Worcestershire sauce

1 tablespoon Franks hot sauce or similar

Bacon strips

 Method

 Combine the first seven ingredients in a casserole dish. Cover the mixture with bacon strips and cook at 350 for 1 hour. At this point, the dish will refrigerate for up to four days and will freeze for up to 6 months. If you prepare the dish ahead of time and chill it, you can remove bacon fat before finishing the dish.

To finish the dish, set the oven rack on the second highest level and broil the top on high until the bacon crisps, around ten minutes.

 SALT WARNING:  The packing fluids for okra, hominy, and tomatoes contain salt. Bacon contains salt. DO NOT SALT THIS DISH UNLESS YOU HAVE A SERIOUS SALT JONES.

I just can't do hominy. 

 

[BilletHead]

  Hominy I can tolerate, okra is like eating snot! maybe cooked like this would work. Chief can have my okra. 

BilletHead

 

[ness]

I can do hominy and okra. Not together. They both need a lot of other stuff to make them tolerable. 

[Chief Grey Bear]

  Hominy I can tolerate, okra is like eating snot! maybe cooked like this would work. Chief can have my okra. 

BilletHead

 

I like pickled okra the best. It's pretty dang good. But hell, anything pickled is pretty dang good. 

I don't get all crazy about fried okra like some do. There are a ton more fried veggies that are a ton better! 

[rps]

I see what is happening. You Northerners are dissing two staples of haute Southern cuisine.

[BilletHead]

    Speaking of self control like in the Ness the fruitcake, I mean Ness and his fruitcake thread when it comes self control when it comes to picking mushrooms I just cannot let them just sit there in the woods. There were five and we picked three big ones.Had to cut them off in chunks to get then things in the tubs/bowls to carry them home.

 So what does this have to do with today's meal?  i am getting there.   Cleaned up a couple of big russet potatoes. pulled out two big sheets of foil and doubled them. Had some herb butter made up with rosemary. Slathered a good portion of this on the spuds, course salted them well and wrapped tight and tossed in the oven while the mallard breast was thawing. The Mrs.and I cleaned the hens and then I started the charcoal. Charcoal ready I put the duck breasts on as Pat started sauteing some of the hens. Three cups worth of chopped shrooms in a half stick of butter. Off came the duck to rest. I then took some red wine and added a cup to the mushrooms and continued to stir until the mushroom sauce starts to thicken some. Plated the potato, cut it and put the remaining juice from the foil on the tater. A dollop of sour cream topped this mountain  like a whitecap of snow. Added duck to the plate and sliced the seared rare meat. Topped the meat with the mushroom. OhMyGosh. What a dish,

The BilletHead's have full tummies right now.

[rps]

Since I am stuck at home, I just did another blog post.

http://www.ozarkrevenge.com/2015/10/fall-means-its-time-for-apples.html