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[ness]

4 minutes ago, Mitch f said:

Pretty simple, just brown the oxtail and add veggies, 2 tblspoons of tomato paste, one bayleaf, 3 cloves, and 2 cups beef broth. You have to cook it long enough to rreally melt the collagen. about 4 hours.

I've gotta try that some time. You're getting all that extra goodness from the bones and collagen.

I've got a simple beef and barley soup going in the slow cooker today. Bought this one a while back due to the fact that it has browning capability. Tried that function for the first time this morning -- nice! Heated up good and quick, browned the meat in about 10 minutes, then I added the rest of the stuff and set it on low for 10 hours.

[Flysmallie]

14 hours ago, bfishn said:

Longtime meatloaf conniesewer here. I challenge any of you goobs to top the green chile meat loaf they serve at Twin Peaks

 

Well that must be the only thing they have that is good, never been a fan of that particular chain. Or any of the other booby restaurants.

But I do need to get busy and make a good meatloaf. Been a long time and that sounds really good. Maybe make a meatloaf pizza?

[rps]

[Flysmallie]

I could live off of shrimp.

[MOPanfisher]

A little old school for supper.  Some fried taters and onions along with slightly more modern grilled fish.  With a little cilantro garnish just to make it purty.

[Chief Grey Bear]

4 minutes ago, MOPanfisher said:

A little old school for supper.  Some fried taters and onions along with slightly more modern grilled fish.  With a little cilantro garnish just to make it purty.

On those tateres, add a little Montreal or Canadien Steak seasoning. Just a light dusting though. They have a ton of salt. 

I do this for breakfast. Dang it's goooood!

[BilletHead]

I need a bigger pot,

Our tribe, BilletHead JR and his family will be here this evening so he can deer hunt this weekend. A good time to make a pot of chili. My pot almost runnith over. This our favorite chili recipe. I did a double batch. The Mrs. dug it out of our archives but I could not remember where I had got it. The top of the paper was smudged and I had to look hard to see it's origin. We will go back a few years before  getting the recipe. Fifteen years back I met a gentleman by happenstance. I was driving down a dirt road and I about broke my neck seeing a moose shed on a front porch. I was/ am an Abo flint kanpper. A nice billet can be made out of moose antler. The base is very dense and a properly shaped moose billet can drive a nice flake off of a hunk of chert. It took me several trips by this house to finally get up the nerve to knock on the door to ask if maybe I could procure this horn. So I finally tapped on the door and it opened and a fellow by the name of Bill Watkins. He asked how he could help me and I told him what I wanted. Hummm he said so you are a knapper? Yes, he then said will you trade maybe with me? Well yes what are you looking for? Maybe some of you homemade points? We can do that. I returned one day and we did a trade. He invited me in and I found out he was quite the outdoors man. I seen photos, stories and he told me of his boys and about his and their hunting and fishing adventures. We visited many times and shared e-mails. As his health declined he moved to Kansas City near his boys. I had lost track of him after that, no more emails. This week I seen in the local obits he had passed. Now to this morning. I started making this chili and in the smudge on the top was his name. He had sent this to me in 2003. Funny how things work out. I am not sure if this is his creation or if he copied and pasted from somewhere else but it is good. RIP Bill and thanks for your friendship,

   Black Bean venison chili                                                                                                                                                                                                                                             Ingredients:    2TBS olive oil     2 medium onions chopped    1 red bell pepper chopped   1 LB Italian sausage    2 LBS ground venison  6 garlic cloves minced    8 OZ diced green chilies    1/2 TSP pepper    1TSP salt    3TBS chili powder   1 TBS dried Basil  1 12 oz can tomato paste   44 OZ canned Italian plum tomatoes   1 cup beer  32 OZ black beans, rinsed and well drained 1/4 cup fresh cilantro

  Prepare:   In a large skillet or dutch oven, heat oil over low heat. Saute onions and red bell pepper for about 10minutes until tender but not browned.                                        Add sausage, venison and brown over medium heat. Drain off excess fat.   Add Garlic, chilies, pepper,salt, chili powder, basil and tomato paste.  Stir in the tomatoes, beer and beans. Simmer over low heat for 30 minutes. Taste to adjust seasonings. Stir in cilantro before serving. May be made ahead and reheated. 

 I have been using standard diced tomatoes. Chilies we grew and I smoked. Skipped the cilantro. Like the stuff but just have not used it in this recipe.  Used pumpkin beer. Recipe above is a single batch. I did a double batch. This freezes well for later easy fixins.

  Try it I think you will enjoy this chili,

BilletHead

[rps]

[ness]

I spatchcocked me a Cornish game hen last night. 

[rps]

8 hours ago, ness said:

I spatchcocked me a Cornish game hen last night. 

Took about 15 minutes to roast, right?

Here at Holiday Island, I just put a waxy potato/bacon/sharp cheddar casserole in the oven. In a bit I will add a chicken from which I removed the wishbone, backbone, and keel bone before I divided it into two halves. Olive oil, salt, pepper, and paprika went on it to season. I will serve with a side salad of cucumber/onion/tomato. If I remember, I will post pictures later.