What's Cooking?

[Kayser]

Two things from this week, but no pictures...

First was a smoked turkey. I tagged a poult (yearling Jake) with the crossbow last week, and decided to make an event of it. The skinned bird was brined for two days with salt, garlic, brown sugar and Cajun seasoning. Pat dry, more Cajun seasoning, and bacon on top to keep it from drying out. 2-3 hours at 225-250, Apple and cherry smoke until breast was 160. Also made German potato salad with it, and some baked beans. Not much left after 6 people dug in. Even the drumsticks were juicy and tender.

Tonight, I made jaegerschnitzel. Pork chops, pounded thin. Seasoned flour, egg wash, then bread crumbs with lemon zest. Pan fried in a bit of Crisco. Gravy had flour, beef stock, 4oz can of sliced mushrooms, 1/3 cup milk, and two tablespoons of apple cider vinegar. Squeeze some lemon juice on a cutlet, spoon on gravy, and enjoy.

[ness]

14 hours ago, MOPanfisher said:

Lol, in my mind I was picturing the brown bread in a can stuff that looks like it survived WWII.

I was thinking that too. 

BTW, I did another sourdough loaf the other day. Man it had a great flavor and texture. Did a French loaf rather than round and made sure it browned better than my last attempt by doing some time under the broiler. Sorta surprising given how long I let my starter go before reviving it last month, but it has come back better than ever. 

[ness]

14 hours ago, Kayser said:

Tonight, I made jaegerschnitzel.

First post in this massive thread was jaegerschnitzel Good stuff!

 

[BilletHead]

        Man ness that bread looks good. I am a sourdough liker. I think it makes great toast too.

  Now to the BilletHead kitchen. Made a mess,

          Mrs. BilletHead will have a cow until she gets a wiff of this,

    A new try for me. Carbonnade. The smell right now in this home is out of this world. With this cold weather there is a lull in my winter fun. Cold and winter in the same sentence as my winter hobby sounds like an oxymoron I know but it is the truth. So time to cook. Best thing about this dish is some of the local foraged/grown/harvested ingredients. So we have venison from the woods out back,thyme from the garden,chanterells from the summer that were dehydrated. As the mushrooms re hydrated it smelled like summer. Felt like drinking the liquid left from that but it needed to go in the pot too. Meat was browned with goose fat I had rendered. Then I had to smell the cooking onions in the remaining goose fat after pulling out the browned meat. Now most everything simmering including a couple bottles of Belgian Abbey ale in the pot and again the smell, Oh My Goodness. Need to put up with this for another three hours until the meat breaks down. When it does I will add some gooseberry jam. Calls for red current jelly but I am going to up it to gooseberry, yep made from our yard gooseberries . WISH I has some fresh sourdough bread from nessville. Guess I will have to manage with Wal Mart everything french bread.

   I will receive a free pass for the stove and kitchen mess as the Mrs. BilletHead and I have an agreement. If she can get me to cook while she is working she will clean up the mess I make. I have been known to take clean dishes out of the dishwasher and sometimes hand wash some utensils I use. I am not allowed to load the dishwasher though. Hey I learned one time if you load it wrong you are banished from that task! Pays to do things wrong once and awhile .  She has learned to let me take care of the vintage cast iron. Do you reckon she messed up on purpose like I did?

  BilletHead is now planning tomorrows meal and this one isn't even finished.

 

[Terrierman]

3 hours ago, ness said:

I was thinking that too. 

BTW, I did another sourdough loaf the other day. Man it had a great flavor and texture. Did a French loaf rather than round and made sure it browned better than my last attempt by doing some time under the broiler. Sorta surprising given how long I let my starter go before reviving it last month, but it has come back better than ever. 

That looks awesome!

[Terrierman]

15 hours ago, Kayser said:

Two things from this week, but no pictures...

First was a smoked turkey. I tagged a poult (yearling Jake) with the crossbow last week, and decided to make an event of it. The skinned bird was brined for two days with salt, garlic, brown sugar and Cajun seasoning. Pat dry, more Cajun seasoning, and bacon on top to keep it from drying out. 2-3 hours at 225-250, Apple and cherry smoke until breast was 160. Also made German potato salad with it, and some baked beans. Not much left after 6 people dug in. Even the drumsticks were juicy and tender.

Tonight, I made jaegerschnitzel. Pork chops, pounded thin. Seasoned flour, egg wash, then bread crumbs with lemon zest. Pan fried in a bit of Crisco. Gravy had flour, beef stock, 4oz can of sliced mushrooms, 1/3 cup milk, and two tablespoons of apple cider vinegar. Squeeze some lemon juice on a cutlet, spoon on gravy, and enjoy.

That does it.  I was wondering what to make for dinner tonight and jaegerschnitzel sounds just perfect!  Thanks for the idea and the recipe.  Seems like there has to be some mashed potatoes too for that gravy to rest on!  Though I'll probably use a fresh portabella - love those things.

[BilletHead]

    Well another winner,

  Side of diced potatoes coated in goose fat, S&P, and some rosemary. Cooked in skillet in oven.

    I know plating not too pretty buy hey it is for eating. Don't want any plating points.

Plus noting to do with the carbonnade meal above I got a new book in the mail yesterday,

   BilletHead

 

[Kayser]

Terrierman- how did it turn out? I couldn't believe how the lemon brought it all together, especially with the slight tanginess of the vinegar in the gravy.

And I had leftover German potato salad as the side. No celery seed for me, though- just pepper.

 

[Terrierman]

9 hours ago, Kayser said:

Terrierman- how did it turn out? I couldn't believe how the lemon brought it all together, especially with the slight tanginess of the vinegar in the gravy.

And I had leftover German potato salad as the side. No celery seed for me, though- just pepper.

 

Excellent.  Had a couple of friends over and they raved.  Agree on the lemon.  That recipe is a keeper. Having leftovers for breakfast right now, and reliving the glory of last night.

[Terrierman]

Today I am going to clean a beef heart, cut in strips and marinate Peruvian style.  We will have beef heart kabobs and watch football.  We are manly men in these parts!