What's Cooking?

[Johnsfolly]

58 minutes ago, BilletHead said:

The Mrs. found a recipe for Jamaican style meatloaf.

BH - would love to see that recipe. That meatloaf looks fantastic. So do the meatballs, but more interested in the meatloaf. I believe that I still have some of the charity ground venison in our freezer.

[BilletHead]

   I will see if I can get it scanned John,

BilletHead

[Johnsfolly]

Tonight we were going to have 7 for dinner. We had chicken breasts. I had found a recipe for panko/parm crusted baked chicken. So Olivia did her first butterfly cuts on several of the chicken breasts. I mixed Dijon mustard with thyme, cayenne powder, and salt. I slathered each breast with the mustard mixture and then coated with a 50:50 mix of grated parmesan and panko bread crumbs. The chicken was placed upon a broiling pan and cooked at 450 deg F for about 15 to 16 minutes. I also baked brussel sprouts that were coated with a little olive oil, S&P, and a grilled vegetable spice mix. My wife made baked caramelized sweet potato. Sorry about the photo quality.

 

[rps]

1 hour ago, BilletHead said:

           Speaking of meatloaf ,

     Last couple of weeks we have been eating well. Fried wild turkey and goose fajitas good but old news to most of you all. There has been some new dishes though. First of all a meatloaf. I grew up eating meatloaf and spaghetti. Quite a bit of both because both parents worked and it was easy. So I see everyone making it on here and I thought I might like to go for it again. The Mrs. found a recipe for Jamaican style meatloaf. Fifty-fifty ground venison and ground pork. Some of the goodies mixed into the meat included shredded carrots, strong brewed coffee and of course onion,bread crumbs and eggs. Oh my then there is the topping. Caramelized bananas, sweet peppers, olives, orange zest, orange juice, brown sugar and crushed red pepper flakes,

  So good and leftovers included sammiches on homemade potato rolls,

        Then this from today. Albondigas Al Chipotle

Meatballs in a chipotle adobo sauce. Again ground venison was the star. Served on a bed of rice. Look at this plate, yes it is mine as the Mrs. had a few less meatballs on hers . Browned the meatballs and finished cooking in the sauce. We like very much and thinking about just making the sauce from time to time to mix with rice for a Spanish rice side dish,

     BilletHead

 

Bravo! Standing applause!

 

[ness]

Shepherd's Pie with Black Bush. Shepherd's Pie cafeteria food? Black Bush bland? Pshaw!!

 

[Terrierman]

I still haven't made the polish with kraut and apples.  Right now Chili is melding.  It's getting late now for dinner so I am thinking huevos ranchera in the morning.  Brought in four jumbo eggs from the hen house today so I thimk I might have a plan.

Plan was executed.  Hashbrowns instead of tortilla.  Worked.

[BilletHead]

    Another stab at Charcuterie, Duck prosciutto.

      Not sure if it belongs in "whats cooking" as this is cured and no cooking involved . Yep cured raw mallard breast is what this is. Pretty basic the duck breast halves packed in kosher salt for 24 hours. Taken out and rinsed, put into cheesecloth and hung to cure and dry. I have been toying in places here to find the best place to do this. Storm shelter too cool and dry dropping to almost freezing at times.. I was looking for fifty to sixty degrees and a fairly high humidity. What I chose may surprise you. I have a 12' X 20' shop I built many years ago for woodworking and making self bows and other crafts. Now I have a much larger place and this shop is now a catch all for fishing and  waterfowl hunting gear. It is tight and insulated. Have a small AC unit and vent less propane heater. Usually run a dehumidifier off and on if things get or are brought in damp. Place is so tight when running liquid propane the humidity jumps up. I found that with this cold winter weather I can run the heater on it's lowest setting keeps the ideal temp needed between fifty and sixty degrees. The highest it went in this trial was 59 and the lowest one night 48 degrees. Dehumidifier off it stayed sixty to seventy percent humidity. The book I took this trial said a week or a bit more for correct drying. This took me three weeks to get done. Maybe they ran humidity somewhat dryer. Who knows but here is what I ended up with. Said to pair this with parmigiano - reggiano ,arugula and lemon juice, or with melon and a few drops of balsamic vinegar. Said it might be a bit salty for some but I barely noticed that. So far just tried straight slices and some with a drizzle of balsamic vinegar. I like it. Cannot describe the flavor as it is a new one for me. Maybe a small tang, ham prosciutto like you can commercially buy? I did weigh a couple sides before and after for comparison. One weighed 123 and the other 125 grams. Finished out at 85 and 89 grams. Here is the beginning hanging,

 Yes that is a decoy butt, hip boots and rod holders in the background .

   Some run through the mandolin sliced as thin as I could,

 A shot with a lit background,

  I like and need to do more. With what I have right now to do more it will be only a winter project. I really need to build a year round curing chamber so I can do this anytime. Have saved some nice goose breast halves and will try them but they can hang for three months or more. Projects, projects and more projects. Some day I may get it done .

BilletHead

[Chief Grey Bear]

I seen that ol boy with Anthony Bourdain the other day

[BilletHead]

     Well Chief you may never see me with Andrew Zimmern . I would say that with a maybe . Not everything we see him try on the television would be bad. Bourdain on the other hand most of what I have seen him eat I would try.

BilletHead

[Chief Grey Bear]

Yeah but I would love to have both of them here creek side after a day of floating and fishing and just listen to them talk while we dine on some great grub provided by the creek and some Budweiser's. Though it will be water only for Zimmern.