What's Cooking?

[rps]

36 minutes ago, Johnsfolly said:

My betterhalf used some boneless chicken thighs and made an excellent orange chicken dish with basmati rice.

I love orange chicken.

[ness]

44 minutes ago, Johnsfolly said:

My betterhalf used some boneless chicken thighs and made an excellent orange chicken dish with basmati rice.

Looks great but…I miss the good ol’ days when we shared the recipe/prep. 
 

[BilletHead]

1 hour ago, ness said:

Looks great but…I miss the good ol’ days when we shared the recipe/prep. 
 

           I try

[Johnsfolly]

2 hours ago, ness said:

Looks great but…I miss the good ol’ days when we shared the recipe/prep. 
 

Since she made it, I didn't know off hand the prep process. If I can get the recipe I'll  see about posting. I miss not having more people posting their recipes.

[ness]

I suppose I shouldn’t grumble if I’m not adding to this thread. Here’s a few recent ones. Reverse sear strip, twice baked tater, steamed broccoli:

 

Corn chowder, I guess. Started out as potato soup. Day two I thought some corn in it sounded even better:

 

Chicken and dumplings-the puffy, bready kind - with some garden parsley and thyme inside. Rotisserie chicken, because it’s easy:

 

[BilletHead]

         Pan seared widgeon,

   Ok this is from marsh to TV tray . This is for all but especially @ness because he misses the complete process of creating the dish!   So I also included the whole deal here. So @curtisce gives me a call and wants to know If I would like to go this Friday (today) on a hunt. Sure if I can get some sucker to take me go with I will. Launch time 4:30 AM. So everything I needed was loaded yesterday afternoon. Forecast was windy and cool. 42 with gusts up to 31 MPH. They did not lie.  So Curt had a hopefully secret spot.  Boat loaded to the brim with stuff we boated in the dark to said spot and sat up. We seen some birds but not much working. Made two more changes to decoy spread and got some to commit. I shot three and Curt four. If you were not protected by the lay out blinds the wind would knife you. five mallards a gadwall and a widgeon. I got the widgeon and it had been along time ago. Long enough ago it was before I learned how to prepare duck. When I retrieved it I noticed it wasn't shot up. Broken wing and one to the head. So I decided I would cook it for a late lunch. 

   Cleaned it and as I hoped it had a thick fat skin, Bonus! Plucked the breast and took the propane torch and singed off the pin feathers and the down I could not rub off. Carefully fillet off the breast halves keeping all the skin I could on each end. Grabbed a 6 Wagner skillet and put in a teaspoon of goose fat. Really didn't need it as when the searing was over I had rendered more fat off the skin. As the skillet heated I started to prepare a side. Pay attention here @ness. I was out of peas so grabbed a can of corn. Opened it up and dumped it into a small pan. I did not add any salt or butter but did add a good amount of black pepper. Put it on a burner to heat up as I placed the lightly salted  widgeon in the hot skillet,

  Seared skin side down it began to sizzle nicely I let it do just that and stirred the corn. After some guess work from experience I turned them over and did the same to the backside, stirred the corn again . 

    So on the edges of each breast as you can see there is a fat edge and a thin edge. The fat edge is there the wing attached to the breast. I turned that edge down and put to the sides of the skillet to sear some, stirred the corn once again. After a bit turned to the thin edge for a kiss of brown on that edge, guess what stirred the corn one more time! Turned one more time to the skin side for a few seconds a pinch of salt on skin side on the plate. Drained the corn and dumped the whole cans worth on the plate. Got one of the two spotted cow beers left from trip to Wisconsin to savior alongside the duck. Made a couple slices off the rested breast. Perfection. I found this every bit as good as mallard. 

            Peas would of been good too 🤣

[ness]

12 hours ago, BilletHead said:

         Pan seared widgeon,

   Ok this is from marsh to TV tray . This is for all but especially @ness because he misses the complete process of creating the dish!   So I also included the whole deal here. So @curtisce gives me a call and wants to know If I would like to go this Friday (today) on a hunt. Sure if I can get some sucker to take me go with I will. Launch time 4:30 AM. So everything I needed was loaded yesterday afternoon. Forecast was windy and cool. 42 with gusts up to 31 MPH. They did not lie.  So Curt had a hopefully secret spot.  Boat loaded to the brim with stuff we boated in the dark to said spot and sat up. We seen some birds but not much working. Made two more changes to decoy spread and got some to commit. I shot three and Curt four. If you were not protected by the lay out blinds the wind would knife you. five mallards a gadwall and a widgeon. I got the widgeon and it had been along time ago. Long enough ago it was before I learned how to prepare duck. When I retrieved it I noticed it wasn't shot up. Broken wing and one to the head. So I decided I would cook it for a late lunch. 

   Cleaned it and as I hoped it had a thick fat skin, Bonus! Plucked the breast and took the propane torch and singed off the pin feathers and the down I could not rub off. Carefully fillet off the breast halves keeping all the skin I could on each end. Grabbed a 6 Wagner skillet and put in a teaspoon of goose fat. Really didn't need it as when the searing was over I had rendered more fat off the skin. As the skillet heated I started to prepare a side. Pay attention here @ness. I was out of peas so grabbed a can of corn. Opened it up and dumped it into a small pan. I did not add any salt or butter but did add a good amount of black pepper. Put it on a burner to heat up as I placed the lightly salted  widgeon in the hot skillet,

  Seared skin side down it began to sizzle nicely I let it do just that and stirred the corn. After some guess work from experience I turned them over and did the same to the backside, stirred the corn again . 

    So on the edges of each breast as you can see there is a fat edge and a thin edge. The fat edge is there the wing attached to the breast. I turned that edge down and put to the sides of the skillet to sear some, stirred the corn once again. After a bit turned to the thin edge for a kiss of brown on that edge, guess what stirred the corn one more time! Turned one more time to the skin side for a few seconds a pinch of salt on skin side on the plate. Drained the corn and dumped the whole cans worth on the plate. Got one of the two spotted cow beers left from trip to Wisconsin to savior alongside the duck. Made a couple slices off the rested breast. Perfection. I found this every bit as good as mallard. 

            Peas would of been good too 🤣

Nice detail!

[BilletHead]

10 minutes ago, ness said:

Nice detail!

 Please don't forget to stir the corn!

[rps]

I have been planning Thanksgiving. Sister, niece, daughter, and their various husbands and children are coming to our place.

I will do the breast up porchetta style, and sous vide and sear the thighs. The rest of the bird will become stock.

Dressing, creamed leeks, fruit and avocado salad, broccoli casserole, anadamo rolls, and potatoes sides.

Queso and gravy options for saucing.

Pumpkin cheesecake, fudge pie, and spice cake for dessert.

I will do the picture and recipe thing for the turkey breast roll.

What will all of you be doing?

[BilletHead]

On 11/13/2021 at 8:15 AM, rps said:

I have been planning Thanksgiving. Sister, niece, daughter, and their various husbands and children are coming to our place.

I will do the breast up porchetta style, and sous vide and sear the thighs. The rest of the bird will become stock.

Dressing, creamed leeks, fruit and avocado salad, broccoli casserole, anadamo rolls, and potatoes sides.

Queso and gravy options for saucing.

Pumpkin cheesecake, fudge pie, and spice cake for dessert.

I will do the picture and recipe thing for the turkey breast roll.

What will all of you be doing?

                Sounds good Randy! You will never know who will show up for that meal. Remember we know have your address .

      We really do not know yet what we will be having. Our son and his family think are on a busy Schedule. So Thanksgiving day is out. Will figure out what day and then Plan. In the mean time weather permitting Pat and I will do the duck opener in our zone and have a mini thanksgiving of fresh duck and trimmings.