What's Cooking?

[MOPanfisher]

The cassoulet looks like a good cold evening dish.  It's brutal outside right now.

[Mitch f]

12 hours ago, BilletHead said:

  Stir fry at 22 degrees,

Chinese tangerine venison was on the menu. Got to bundle up to cook outside,

   Ingredients and yes that is a cookbook there too,

     Plated up and chow time. first time dish and another keeper,

BilletHead

 

You're livin the dream!!!!

[snagged in outlet 3]

Livin my dream.

[Johnsfolly]

Definitely jealous of that set up. Even without having the outdoor area to cook, I would love to cook with a wok. Having an electric range sucks for that type of cooking. The burners just don't get hot enough.

Olivia wanted me to post our Friday dinner. It was her idea. Shrimp alfredo with garlic bread. The alfredo sauce was from a jar, but Olivia made the garlic bread from a loaf of Italian bread. She got a little heavy handed on the garlic. If you had a significant other, you both wanted to eat the bread if you planned on being intimate afterward.

[Johnsfolly]

We had friend's over for a holiday get together last night. The weather and crappie road conditions dissuaded a couple of folks. So of course, we had too much food. I found a teriyaki meatball recipe in Hank's book, Buck Buck Moose that I wanted to try. We actually found 5 lbs of venison chunks from Sue's button buck from 2014 that was destined for burger. So I ground the venison. Since I wanted a little fat in the mix, I added 1 lb of ground beef with 3 lbs of the venison. I added minced ginger, green onion, soy sauce, Panko bread crumbs, and four eggs. Mixed the ingredients and made meatballs. They took about 20 minutes at 400 deg. I mixed sake, mirin, soy sauce, a little sugar, and corn starch to make the sauce. I heated the sauce to boiling and added the meatballs to coat. These were easy to make and a great hit with everyone.

[Gavin]

Made some Fettucine Alfredo last week. Pretty easy to do from scratch. 1/2 stick of butter, quart of half & half, couple cloves of garlic, S&P. Bring it to a hard boil then thicken with around 4oz of grated Parmesan. Easy, cheap, and better than store bought.

[BilletHead]

    Johnsfolly those are good we have tried them! Good looking cooking going on here in the deep freeze. Made a batch of nine pint jars of BBQ sauce. White bass will be fried up this afternoon with a side of put up sweet corn. The cured goose breasts are in the smoker. Slowly ramping up the temperature on them. Right now internal temp is 110. Looking for a finish of 140 to 150. 

   Ordered and picked up thirty pounds of native cracked pecans last week. I have picked out ten pounds worth and the Mrs. has started the second ten.

     BilletHead's wife is going a bit nuts today

[BilletHead]

       Well another good meal,

Spicy fried white bass, A pile of sweet corn, steaming bowl of red beans and rice. used some of our green tomato relish mixed with mayo for our dipping sauce,

  And then, drum roll please, Ignore the set temp we are looking for the thermometer temp,

  And cooling off for the taste test real soon ,

BilletHead

[BilletHead]

      Boy Howdee,

Yowza this is great. Tastes like ham, the fat melts in your mouth except the most outermost rind. AND for you that wondered you can taste the scotch very faintly in the background. I will freeze one half and doubt the rest of this half will last very long,

BilletHead

 

[Walleyedmike]

That looks fantastic BilletHead!

WM