What's Cooking?

[Ryan Miloshewski]

Since I am quite duck rich this winter, I am getting creative. Made duck bourguignon the other day and it was fantastic. Used some non-fatty, skinless mallard breast and gadwall. Will definitely be making again.

Of course, had to do a pan seared mallard, too. This is something that may be my favorite wild game dish, even though it's simple and easy. A seared piece of medium rare meat is hard to beat for my palate.

[Gavin]

First for me today. Found my late Aunt’s recipe for cheesecake. Turned out well. Still as good as it was 40 years ago.

[rps]

18 minutes ago, Gavin said:

First for me today. Found my late Aunt’s recipe for cheesecake. Turned out well. Still as good as it was 40 years ago.

Well done!

 

[rps]

Tikka masala.

 

[rps]

Spanish white anchovies with salad.

[rps]

Lately I have been fixing out f the norm meals. That means I have been posting more often.

Spinach, feta, and date stuffed pork tenderloin with a farro bake and beans.

 

[curtisce]

On 1/15/2022 at 5:27 PM, Ryan Miloshewski said:

Since I am quite duck rich this winter, I am getting creative. Made duck bourguignon the other day and it was fantastic. Used some non-fatty, skinless mallard breast and gadwall. Will definitely be making again.

Of course, had to do a pan seared mallard, too. This is something that may be my favorite wild game dish, even though it's simple and easy. A seared piece of medium rare meat is hard to beat for my palate.

Like the looks of  @Ryan Miloshewski duck Bourguignon. Made Coq du vin last week which is the same recipe. Turned out great having leftovers for lunch. Gives me something to do with skinless breast other than jerky. Went heavy on the duck. Would like more carrots next time. Couldn't find pearl onions so I just cut up a white onion 

[Ryan Miloshewski]

47 minutes ago, curtisce said:

Like the looks of  @Ryan Miloshewski duck Bourguignon. Made Coq du vin last week which is the same recipe. Turned out great having leftovers for lunch. Gives me something to do with skinless breast other than jerky. Went heavy on the duck. Would like more carrots next time. Couldn't find pearl onions so I just cut up a white onion 

Looks great. The way the duck falls apart in your mouth is awesome. I added mushrooms to mine and plenty of carrots. I like the veggies almost as much as the meat.

[Terrierman]

I had my orchard trimmed last week.  Saved decent sized branches for smoking wood.  The smaller stuff was run through a chipper and put in a pile separate from the other chipped stuff.  Going to add a handful to the hot coals right before I put the elk burger on.  Sides are asparagus and field peas. 

Here's what the chips look like.  Not at all like the finer stuff I see for sale in the BBQ shops.  I think it might be OK.  I'll take some more pictures later and give my impressions.

Okay here's how it went:  That is one pink burger.  

Hot fire

Chips added

And the burger is on

Halfway done, warming the bread too

Plated

An outstanding burger.  Seasoned with garlic and Lawry's was it.  Using the chips was super easy and gave the burger and the bread enough smoke to taste really good without being overpowering.  Which fruit wood tends towards anyway.

Sides were nice too.  The field peas are basically small blackeyed peas as far as taste and texture.  Asparagus tender crisp is always welcome.  The warmed panera bread went just fine.  I'd say that dinner will hold me 'til I get someplace where I can find something to eat.

There's a pretty good size pile of those chips.  I'd like to bag some up to keep and to give away before it starts turning into mulch.  Anybody have any suggestions where to find something like that?  Burlap or a mesh bag would be perfect.  Maybe find a few sandbags somewhere?

[snagged in outlet 3]

38 minutes ago, Terrierman said:

had my orchard trimmed last week

Is it ok to trim in winter?    I need a maple trimmed.