What's Cooking?

[snagged in outlet 3]

I love bugs!!

[Johnsfolly]

I love fresh crawdads. Looks fantastic! 

[ness]

Poinsettias after church (!), then fired up the grill for fajitas. Marinated flank steak -- medium rare, grilled peppers and onions. Topped with guac and sour cream. Then a nap. 

 

[BilletHead]

    Them boiled crawfish look mighty tasty Gavin as well as your fajitas Ness,

We are trying to stay awake too Ness. I know we had steak on our pizza yesterday but it was steak again today. Yesterdays was free but today was bought. Hy-vee choice cut ribeye. Not too thick and in my opinion needs a bit more fat content. I like them thick and fatty.  No we don't eat steak much. Maybe once every couple of months on average. It was good though. We did a foil wrapped onion that was stuffed with minced garlic, S&P on it too. Steamed baby carrots with some of yesterdays leftover herbed balsamic reduction drizzled on them. Cukes and onions, sliced Black Krims from the garden. A cold one to wash it all down. I ate all of this but a couple of bites of my whole onion. The Balsamic reduction kind of warmed up and ran under the steak and onion. Didn't matter just mopped it up   . Getting sleepy, eyes barely open now,

Had dessert going on the same grill as the onion. Some apples (Pink Lady) cored and in foil. Added brown sugar, butter, cinnamon and a bunch of chopped Missouri native pecans. After it cooled when the plate above was finished took a peek in the foil pack. Big sniff, smelled like a hot cinnamon roll. Split one apples worth with the Mrs. Oh My it was great. Might have to have a whole one later. Picture of that may be coming too,

BilletHead

[BilletHead]

    Them boiled crawfish look mighty tasty Gavin as well as your fajitas Ness,

We are trying to stay awake too Ness. I know we had steak on our pizza yesterday but it was steak again today. Yesterdays was free but today was bought. Hy-vee choice cut ribeye. Not too thick and in my opinion needs a bit more fat content. I like them thick and fatty.  No we don't eat steak much. Maybe once every couple of months on average. It was good though. We did a foil wrapped onion that was stuffed with minced garlic, S&P on it too. Steamed baby carrots with some of yesterdays leftover herbed balsamic reduction drizzled on them. Cukes and onions, sliced Black Krims from the garden. A cold one to wash it all down. I ate all of this but a couple of bites of my whole onion. The Balsamic reduction kind of warmed up and ran under the steak and onion. Didn't matter just mopped it up   . Getting sleepy, eyes barely open now,

Had dessert going on the same grill as the onion. Some apples (Pink Lady) cored and in foil. Added brown sugar, butter, cinnamon and a bunch of chopped Missouri native pecans. After it cooled when the plate above was finished took a peek in the foil pack. Big sniff, smelled like a hot cinnamon roll. Split one apples worth with the Mrs. Oh My it was great. Might have to have a whole one later. Picture of that may be coming too,

BilletHead

   Ok here is the desert. Baked apple on the grill.

BilletHead

 

[Johnsfolly]

The plan was to make the Aurora squirrel dish that Billethead posted previously with the squirrels that I shot on Saturday. Knowing that we only had two squirrels, I picked up Swiss chard at the farmer's market to add some greens to the dinner. I also looked in the freezer and found a packet of squirrel pieces in the freezer from last Oct, which I took out to thaw. If there were some nicer looking pieces, I could put them into the stew with the fresh squirrels. Dinner got derailed last night due to a late lunch. So the squirrel dish got put off until tonight. I told my wife where to find the meat and where the other ingredients were. My wife started dinner well before I came home from work. We also wanted to try the borage that has been growing in her herb garden. Never had borage. It has hairs that are supposed to cook off. The flavor is somewhat like cucumber. We picked a bunch and I cooked a couple of leaves just to test the hair removal claims. They weren't as noticeable, but still tasted decent. We got the chard out from the fridge and my wife found the bag of fresh squirrels still in the fridge. So apparently she has been cooking last year's critters. Tell you what I picked olives that were a little too briny and they had good flavor but just a little salty. The squirrel tasted good and was not too tough. I cooked the chard and borage with a little olive oil and garlic. All in all a decent meal. Now what to do with the fresh squirrel.

[BilletHead]

   Nice Johnsfolly,

We sliced the olives into slivers. Did not notice the briny taste at all. Looks good. I thought Borage was Natasha's boyfriend on the Bullwinkle and Rocky cartoon? Oh boy I'm dating myself there. Need to look up borage. Never heard of that.

BilletHead

[rps]

Not as in your face as BH's cook what you kill, but what you see below is Goan stye curry stew of Table Rock walleye with sesame rice and a basil from the deck garnish. If anyone is interested, I will write down the recipe, but I realize not everyone likes spice and heat.

 

[ness]

Leftovers. 

[BilletHead]

      From way back RPS my ancestors were hunter gatherers. Must of had a little farming culture in there too. It is nice where I live to have some control in what I put into my big mouth. I look outside and see groceries everywhere. I will pass on the armadillos and opossums but pass the muskrat. Yes I have eaten them and they are pretty tasty. No access to them now unless I want to trap again. I realize I cannot live totally off the land. Like my AC and heat . Again just fortunate to be where I am at. 

  Nice boat too RPS. Did you score on the walleye in that new rig? Need to meet you someday and give you a jar of goose fat for your cooking,

BilletHead