What's Cooking?

[Gavin]

Looks great! Have been banned from the Kitchen! K & T are face timing and cooking dinner together. One in KC, one in STL. Same dish. Smells like jambalaya.

[ness]

An oldie but goodie--chuck roast, can of cream of mushroom, half a packet of onion soup mix, mushrooms, onions, carrots about 6 hours on high in slow cooker. Thicken sauce with a little cornstarch. Ho'made mashed taters. 

Honestly, I could be happy with the taters and gravy, but you don't get there without the roast. 

[Johnsfolly]

Well sticking with the slow braise dish with carrots, I made a reprise of my squirrel and mushrooms that I made earlier this year. I collected all of the squirrels that I could find. The three that I shot last week, plus the two that I shot with my daughter's boyfriend after Christmas, plus one that I had shot back in November. That still didn't look like enough for my brother in-law, son, and the rest of us. So we were able to find a vacuum pack with two others from the freezer. This pack didn't have a date on it, but I do not recall when I last vacuum packed squirrels. Usually the bones poke through the bag. So I stopped freezing them that way a while ago. Could be three or four years old. I opened the pack and the squirrel pieces still looked and smelled as fresh as the ones I shot after Christmas. Definitely a testament to vacuum packing meats.

Once I trimmed all of the squirrel pieces I dredged them in flour that I mixed with some chili powder, garlic powder, and galena spices. I browned the squirrel pieces in olive oil in the dutch oven. While I browned the different batches of meat, Olivia peeled all of the cloves from 2 bulbs of garlic, cut two onions in half and then into sixes, and rustic chopped a pound / pound and a quarter of carrots. I also had her slice 6 ozs of white and baby portabella mushrooms and then quartered 8 ozs of baby bella mushrooms. I had my wife powder 1/4 cup of dried chanterelles from this summer. We mixed the powdered chanterelles with 4 ozs of dried porcinis in 2 cups of chicken stock. We microwaved the mushroom stock for a couple of minutes to make a licquer. Once all of the batches of squirrel were browned, all of the meat went back into the dutch oven, also added the garlic and onions. I poured in the mushroom licquer and a cup of chardonnay. The liquid covered most of the squirrel. Covered and put into 350 deg oven for 2 1/2 hours. I added another 1/2 to 3/4 cup of chicken stock to keep the liquid level in the dutch oven. I also then added the carrots and mushrooms and back into the oven for another hour. My brother in-law had never had squirrel fall off the bone, but that is the beauty of long slow braise. Served it with a prepared chicken and rice mix. There weren't many leftovers.

[ness]

I've never had squirrel but I'd bet that was pretty dang good. 

[rps]

Today the world turned colder. I responded with a comfort casserole. Hotdogs, potatoes, sauerkraut casserole here. Eat your hearts out.

 

[Johnsfolly]

We went for a full fry tonight. I fried the shadow bass that we caught yesterday and the crappie and walleye from Saturday. Also butterflied some american caught gulf shrimp and put them in the mix. Coated with italian seasoned bread crumbs for the fish and panko for the shrimp. I made tartar sauce by mixing mayo with diced dill pickle and capers, little mustard, garlic powder, then a dose of pickle and lime juices. This definitely was not a diet dinner.

[ness]

From a couple nights ago: Spaghetti squash, jarred diablo sauce, a little chicken, EV olive oil, fresh grated Parmesan cheese.

 

[Mitch f]

11 minutes ago, ness said:

From a couple nights ago: Spaghetti squash, jarred diablo sauce, a little chicken, Eva olive oil, fresh grated Parmesan cheese.

 

Spaghetti squash is my pasta substitute. They've got a bunch of great "pasta" recipes on-line!

[MOPanfisher]

I like spaghetti squash just split in half and microwaved.  Scrape it out add butter and s/p.  But I like winter type squash in general.

[ness]

I poke holes, microwave then cut. Less dangerous ?