What's Cooking?

[ness]

Well, the calendar is clearing up -- it's been a busy spring. Hope to be heading down soon.

[rps]

I was out of town over the weekend - had two great meals. One was a smoked duck served on a roasted corn polenta. The other was a banh mi sandwich with a sesame noodles side. Tulsa has become a Mecca for bistros, bars, and foodie destinations.

Tonight I have finished the mis en place for pork stir fry.

What you are seeing is pork sliced thin, celery, carrots, sweet peppers, shiitake mushrooms, sugar snap peas, and a garlic ginger finish sauce that includes chicken broth, mirrin, rice vinegar, fish sauce, soy sauce, sriracha, hoisin, corn starch, onions.

[ness]

Looks good -- I need to stir fry more.

[BilletHead]

Hope you all don't get too bored with the same old thing. It is like this, we don't buy much meat at the store. Some pork in the form of bacon or ham. Chicken and maybe a steak once a month at the most. Lots of eggs and cheese and veggies we don't grow. It really means a lot to us to harvest what we can from the water, woods, sky etc. You get the picture. So meat wise it is deer, duck, goose, turkey, squirrel, fish, dove, so on and so forth. Things we can forage from the wild too. Then we do the container, raised bed garden and feast during it's season too. Berries also.

So yes the same old thing but we have more control of some of what we put inside of ourselves. Today it was venison chops. Olive oil with some rosemary from the garden. Side of asparagus. Some from the garden and some we foraged from our wild patches. A big, I mean big salad from the garden consisting of a mix of Bibb and ruby glow varieties. Some store Vidalia's and a slight smothering of dressing.

BilletHead

[ness]

Hope you all don't get too bored with the same old thing. It is like this, we don't buy much meat at the store. Some pork in the form of bacon or ham. Chicken and maybe a steak once a month at the most. Lots of eggs and cheese and veggies we don't grow. It really means a lot to us to harvest what we can from the water, woods, sky etc. You get the picture. So meat wise it is deer, duck, goose, turkey, squirrel, fish, dove, so on and so forth. Things we can forage from the wild too. Then we do the container, raised bed garden and feast during it's season too. Berries also.

So yes the same old thing but we have more control of some of what we put inside of ourselves. Today it was venison chops. Olive oil with some rosemary from the garden. Side of asparagus. Some from the garden and some we foraged from our wild patches. A big, I mean big salad from the garden consisting of a mix of Bibb and ruby glow varieties. Some store Vidalia's and a slight smothering of dressing.

DSC_0128.JPG

BilletHead

^^i like this.

[rps]

I so approve.

[rps]

Start with bacon and make some biscuits. Options after that are darn near infinite, and you have left overs with great potential.

Tonight I used some of the bacon fat to saute mushrooms and shallots. I added some par boiled broccoli and some of the bacon. Eggs plus herbs went in and everything went in the oven. Let's call it a frittata.

[rps]

The red is sun dried tomato.

[fishinwrench]

BH, you garden but you don't have CHICKENS ?

You need some dang yard birds !

[rps]

This is chicken curry over saffron rice. Recipe will follow.