DADAKOTA Posted March 10, 2022 Share Posted March 10, 2022 Cold and blowing snow all day. Perfect for a batch of chicken and dumplings. May start cooking the chicken and making broth about noon. House will be smelling good. Ryan Miloshewski and BilletHead 2 Link to comment Share on other sites More sharing options...
Ryan Miloshewski Posted March 10, 2022 Share Posted March 10, 2022 17 minutes ago, DADAKOTA said: Cold and blowing snow all day. Perfect for a batch of chicken and dumplings. May start cooking the chicken and making broth about noon. House will be smelling good. That sounds like a good idea. I think I might make duck or pheasant carnitas.. “To those devoid of imagination a blank place on the map is a useless waste; to others, the most valuable part.”--Aldo Leopold Link to comment Share on other sites More sharing options...
Quillback Posted March 10, 2022 Share Posted March 10, 2022 On 3/8/2022 at 10:48 PM, rps said: Pizza Puttanesca Tonight I am having pizza Walmarta. 😃 Deadstream, ness, tho1mas and 4 others 2 5 Link to comment Share on other sites More sharing options...
rps Posted March 12, 2022 Share Posted March 12, 2022 Old fashioned beef stew. Link to comment Share on other sites More sharing options...
Johnsfolly Posted March 13, 2022 Share Posted March 13, 2022 What a difference a day makes or in this case a change in cut of meat. As old folks we like chicken cordon bleu. We have always butterflied the breast for this dish. Lately we have been buying thighs. I prefer them to breasts for most dishes. Finally tried them in cordon Bleu last night. I butterflied the thicker side of the thigh so it would cook evenly. Breaded and baked the thighs first in the oven (instead of pan frying) then topped open faced with the Swiss and ham. Back into oven for another 10 mins. Once done topped it with a white sauce with brown mustard added. Best cordon Bleu that I have had. Looks like a keeper from now on. nomolites, rps, Terrierman and 1 other 4 Link to comment Share on other sites More sharing options...
BilletHead Posted March 13, 2022 Share Posted March 13, 2022 Potato roll day. Been awhile, After first raise the dough punched down and prepped for second raise in skillet. VID_20220313_123813247.mp4 On the warm pellet stove for second raise, Raised and ready for oven, Nice finish and ready for meal coming up next Deadstream, Terrierman and nomolites 3 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead Link to comment Share on other sites More sharing options...
BilletHead Posted March 13, 2022 Share Posted March 13, 2022 Seared venison backstrap with bourbon butter sauce, cooked cabbage, baked potato and potato roll. First two hours in sous vide bath @ 132 degrees. Seasoned with coffee rub. Outside to be seared in a screaming hot skillet, VID_20220313_152157444.mp4 While I was doing the sear Pat was doing the sauce and finishieg up the tater and cabbage. Now after a rest the slicing of one section, VID_20220313_152807504.mp4 Been a great day topped off with good eats. Very Blessed here in BilletHeadville, bfishn, Terrierman, rps and 3 others 6 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead Link to comment Share on other sites More sharing options...
Deadstream Posted March 14, 2022 Share Posted March 14, 2022 DANG! BilletHead 1 Link to comment Share on other sites More sharing options...
rps Posted March 14, 2022 Share Posted March 14, 2022 Made tabouli yesterday to go with fried chicken today. Tried a new technique on the chicken. It was good, but was fussy, and it resembled the KFC extra crispy version. The version the original colonel called fried dough balls. BilletHead 1 Link to comment Share on other sites More sharing options...
Terrierman Posted March 14, 2022 Share Posted March 14, 2022 An interesting process and much more time involved than I would have ever imagined. Johnsfolly and BilletHead 2 Link to comment Share on other sites More sharing options...
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