What's Cooking?

[snagged in outlet 3]

I like em too!!

[rps]

ANother post to the blog, but something I have described here before.

http://www.ozarkrevenge.com/2017/01/cannelloni-florentine-with-puttanesca.html

[rps]

Been rather quiet the last couple of days.

The beautiful wife stayed after school for some sort of training. I boogied home by way of the grocery. I am laying out the fixings for a chicken chef salad ... chicken, Cabot Clothbound Cheddar, tomato leaves, blanched green beans, hard boiled egg, radish chunks, cucumber slices, and Spring mix. I have made some Penzy's ranch dressing to slather the good bites. We will enjoy this fine soft evening.

[MOPanfisher]

I was going to take  a pic of supper but the smell was more than I could handle, had to dig in and eat it.  Put a dozen fresh winter crappie fillets in a flat pan, painted on melted butter with garlic powder and a little lemon juice.  Shook on some lawrys, a little old bay, a dash of dill and a little of some mix I had in a spice grinder for long enough I don't have a clue what is in it, but smelled good and onto the grill it went.   Wife apologized because the skillet of taters and onions were over done, with lots of dark brown ones.  No way, that is PERFECT.  Poured the butter and juice into a cup and poured over the taters.  I may have taken a year off of my life expentancy with all that butter and I am OK with that as good as it all was.

[budman]

Took a deer tender loin and browned it and added a large onion cut in one inch chunks, then poured in two bottle of Guiness Extra Stout and cooked in oven for two hours at 350 degrees. Then added whole green beans, red potatoes, sliced mushrooms, and half head of cabbage and enough water to just cover and cooked until potatoes are tender. With about 15 minutes until done I uncovered and made sure the meat was on top uncovered. Don't thicken, just dish into a bowl and enjoy. Think I found my new favorite meal.

[Johnsfolly]

MOPanfisher and Budman - reading both of your posts have made my mouth water. I have neither venison or crappie to make for my family. I do now have enough squirrels to make a great meal. will have to post when I get that done. 

[BilletHead]

     Speaking of Squirrels,

       Did Braised aurora squirrel again.  http://honest-food.net/braised-squirrel-aurora-recipe/

     Good stuff, used three of the last six I shot out the family room window. Another thing the ones shot out the window taste no different than the ones from deep in the woods . When hunting from the house you have to be very careful when making your stalk from the recliner to the window, open window slowly. They have sensitive ears and can hear that sound. hehehe.

 

  Plated up with the last two potato rolls. Must make a note to the Mrs. More rolls should be baked this weekend. Squirrel killer in the background,

  Empty plate and a dead beer,

  BilletHead saved some leftovers for the Mrs. when she gets home from work. Kitchen mess included.

 

 

[MOPanfisher]

So if you happen to shoot a squirrel out the window during the meal it's like you never run out of squirrels.

[BilletHead]

   Yes kind of like that. Hey they are getting smarter. Got to be berry,berry careful like Elmer Fudd chasing them raskly wrabbits. Could be there are less in the immediate vicinity,

The BilletHead shops close to home.

[Chief Grey Bear]

I made a Cajun pasta for dinner tonight. 

Typical chicken, sausage, onions, peppers. But it has pasta and parmesan cheese too. It's my first time making this  and I find it to be kind of a cross of an Italian Alfredo with a Cajun twist. Very delish!