What's Cooking?

[BilletHead]

    That dish looks great RPS,

I have a couple of dishes and then some tasty treats. The first is Burgoo. Can be made with a variety of wild meats or a mixture of them. I chose squirrel. Like a stew of various edibles.Navy beans Veggies and spices. A mix/mash up.

  Then I took some goose breasts plus four slices of cooked crumbled bacon and slow cooked them in beef broth, can of beer home ground seasonings ( I used what we use for our fajitas) Six to eight hours on low then shred with forks. I had no idea it would turn out so tender. Add some of the cooking juice. Tortillas and add what you want in a taco. Diced onion, sour cream, lettuce from the garden, our home canned tomatoes and cheese. Have had them twice and there is still meat to be vacuum sealed for later. This will also be good for slathering on BBQ sauce and eaten on a warm bun!

   This brings us to some goodies. Found a recipe for rum balls. Never made them before but this was easy looking to do and do we did, Yummy. Did this yesterday and have a batch again today.

   Bash away Joe D,

BilletHead

 

[Gavin]

All looks good! The eggs & salsa dish looks like Shakshuka...popular in Isreal. Wife kids have been sick, so have been running my tail off. Made some pretty decent enchiladas verde with some leftover turkey the other night.  Kids ate jalapeños for the first time.

 

[Mitch f]

Pete says:

            "At the Queen of Hearts!"
        

 

 

 

That place was under water one year ago.....not that I've ever been there??

[rps]

31 minutes ago, Gavin said:

All looks good! The eggs & salsa dish looks like Shakshuka...popular in Isreal. Wife kids have been sick, so have been running my tail off. Made some pretty decent enchiladas verde with some leftover turkey the other night.  Kids ate jalapeños for the first time.

 

Someone, I think Ness, posted about Shakshuka earlier in this thread. That dish did inspire this one. I like it so much I intend to use a jar of the salsa I canned myself for the next batch.

[rps]

My great grandmother was an petite upstanding church lady who buried a husband who drank. Straight laced as the devil, except when she played canasta and at Christmas when she made rum balls. By the time she was done, the fumes had her spinning and she had to "lie down."

[rps]

Tonight I am very far afield. I broke down a domestic duck. The breasts are seasoned with tandoori spices and I will sear them in sesame oil. I turned two potatoes into huge single french fries and fried them for reheating. That way the interiors are very creamy. Last of all I made a cauliflower and spinach gratin using the new Cooks Illustrated recipe.

Bottom line: Spicy fried duck with honking big French fries and a cheesy vegetable casserole.

[ness]

1 hour ago, rps said:

Someone, I think Ness, posted about Shakshuka earlier in this thread. That dish did inspire this one. I like it so much I intend to use a jar of the salsa I canned myself for the next batch.

Someone else brought it up originally and put a name on it. I poached some eggs in a spicy, jarred tomato sauce after that. It was a pretty good deal. I like the salsa idea too. 

[ness]

Yesterday about noon I took the starter and mixed it with bread flour, salt and water (no yeast). Lightly kneaded it. I was generally following a Cook's Illustrated sourdough recipe from a couple issues back. You (well, I) just never know what to expect with this sourdough black magic. It was looking pretty tiny in the bowl:

But by evening it was more than doubled. I wasn't ready to bake, so I put it in the fridge overnight -- which ain't in the recipe, but I took an educated guess that it would be ok.

This morning I got it out early, put it on an oiled piece of parchment, laid it in an enameled Dutch oven, covered it with plastic wrap and gave it a few hours in the oven on the bread proofing setting. The recipe said to start it in the cold oven and heat to 425. It got a really nice oven spring. After a half hour it was covered and cooked to 210 degrees. Didn't get as dark as I'd like, but the flavor is just outstanding. 

[ness]

3 hours ago, BilletHead said:

    That dish looks great RPS,

I have a couple of dishes and then some tasty treats. The first is Burgoo. Can be made with a variety of wild meats or a mixture of them. I chose squirrel. Like a stew of various edibles.Navy beans Veggies and spices. A mix/mash up.

 

  Then I took some goose breasts plus four slices of cooked crumbled bacon and slow cooked them in beef broth, can of beer home ground seasonings ( I used what we use for our fajitas) Six to eight hours on low then shred with forks. I had no idea it would turn out so tender. Add some of the cooking juice. Tortillas and add what you want in a taco. Diced onion, sour cream, lettuce from the garden, our home canned tomatoes and cheese. Have had them twice and there is still meat to be vacuum sealed for later. This will also be good for slathering on BBQ sauce and eaten on a warm bun!

 

   This brings us to some goodies. Found a recipe for rum balls. Never made them before but this was easy looking to do and do we did, Yummy. Did this yesterday and have a batch again today.

 

   Bash away Joe D,

BilletHead

 

Wow -- looks great. I had to look up burgoo. I'd heard the name, just didn't know what it was. Kinda like Mulligan stew or even gumbo -- really just a broad category. 

BTW -- I'd bet those rum balls would ship just great

 

[BilletHead]

   I may even have your address too .

BilletHead