What's Cooking?

[Chief Grey Bear]

I have a hard time not preparing that like skillet steak.  

Flash fry with just salt and pepper.

[MOPanfisher]

Me too Chief, I end up with country fried pork cutlet.  My wife occasionally makes the real version and it is good too.

I am gonna up grade my lunch today, some left over chicken tenders from last night I cooked after marinating them in a mixture of cola, soy and tereyaki and a few other flavors, then sautéed in the skillet.  Gonna chunk them up and warm them in a jar of Bertoli Alfredo sauce with a can of minced crab meat to rich up the Alfredo.  Over a pile of noodles, just because it sounded good.

[Terrierman]

The heart is cleaned and in large chunks - about an inch diameter and two to three inches long.  Sitting in the marinade right now - the marinade is about four tbsp. Dijon, four cloves of pressed garlic, about 1/4 cup EVOO, one tbsp. cider vinegar, one tsp of salt and one tsp of fresh ground black pepper, whisked together.  The kabobs will have Vidalia onion and poblano peppers along with the heart.  Will do them on the egg as hot as I can get it.  Won't take long to cook, maybe five or six minutes.

[BilletHead]

    Spent the better part of the morning cooking venison bolognese sauce. Low and slow not hurrying up the process. A very meaty sauce not over powered with tomato flavor only needing a 6 oz can of tomato paste. Includes minced onion,carrots and celery. An ounce or dehydrated chanterells re hydrated and the juice leftover from that. Other goodies too. Served over penne pasta. I feel like a happy bloated toad right now. Very happy I may add .

BilletHead

[Terrierman]

1 hour ago, BilletHead said:

    Spent the better part of the morning cooking venison bolognese sauce. Low and slow not hurrying up the process. A very meaty sauce not over powered with tomato flavor only needing a 6 oz can of tomato paste. Includes minced onion,carrots and celery. An ounce or dehydrated chanterells re hydrated and the juice leftover from that. Other goodies too. Served over penne pasta. I feel like a happy bloated toad right now. Very happy I may add .

BilletHead

Wow.  That IS a meaty sauce.  Looks and sounds terrific.

[grizwilson]

On 1/6/2017 at 2:03 PM, BilletHead said:

        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.

 

Just a tip to the younger members, you do not have to load the dishwasher wrong..... simply use the liquid dish soap rather than that powder stuff.... get clean dishes, all the floors in the house cleaned and barred permanent from even looking at the dishwasher...The front load washer is off limits also..... wish I would have had a camera when the suds came out the front door of the house when she opened it...  We are all in this together.

[BilletHead]

  Atta Boy Griz!

      See there just one mistake and we are banished from trying to help out .  There was a cringe when the Mrs. seen the mess  but the smell that hit her at the front door offset all punishment. I did make up for it though somewhat. I assisted on a double batch of gooseberry jam this morning,

BilletHead

[grizwilson]

24 minutes ago, BilletHead said:

  Atta Boy Griz!

      See there just one mistake and we are banished from trying to help out .  There was a cringe when the Mrs. seen the mess  but the smell that hit her at the front door offset all punishment. I did make up for it though somewhat. I assisted on a double batch of gooseberry jam this morning,

BilletHead

I am not very domesticated.  The worst test Ladybear has had was when I used the shop vac to clean the chimney.... another tip, it works well but get a swimming pool vac hose and do it from the top outside, not inside(make sure no laundry on line).... we are still finding stuff, that was 8 years ago... not sure I have been fully forgiven for that one....  she is tough...

[rps]

http://www.ozarkrevenge.com/2017/01/sausages-provencal.html

[Chief Grey Bear]

Some will recall I shot a Goldeneye the other day waterfowl hunting. I had never eaten one until today.

Im not a fan a eating divers since an episode a couple years ago when Dylan and I tried eating a Coot he shot. 

Nastiest dang bird I ever tasted!! Just absolutly foul fowl!! Yuck! 

So today I decided I would brave eating the Goldeneye since I'm by myself. Dylan is hunting with some friends and mom and daughter are at Volleyball practice. 

My favorite way to eat any duck, next to Duane's Duck Poppers, is to just fry in skillet with S&P. Quick, easy, delicous! Just a few moments to quickly sear the outside and you're done! 

So that's what I did and it was great! Goldeneye will now be in my rotation of great tasting fowl!