What's Cooking?

[Chief Grey Bear]

 How about a little cast iron skillet pizza on the grill?

 

[Mitch f]

19 hours ago, ness said:

Dang, that looks great. I wish I could see a slice. 

My wife took one pic, I later found out

[MOPanfisher]

I love that rich bine marrow, spread it on a piece of meat like a sauce.  Tonight my wife is making something she called pulled pork tacos.  What it basically is, is Swiss Steak in a crockpot but with a pork shoulder instead.  Salsa, peppers and onions in the pot all cooked up.  Smells good.

[ness]

4 hours ago, BilletHead said:

  Bone marrow I decided is a food of the Gods. A prize to our ancestors, got them through some harsh times. Maybe Ness has a cushy life? 

Compared to our ancestors, definitely a cushy life. 😄

Last time I made this I mixed the marrow in with the meat and sauce. Don’t really remember the flavor, but I remember thinking it was different — not good, not bad. Since I was feeding others, I left it out this time. 

[rps]

4 hours ago, BilletHead said:

  Bone marrow I decided is a food of the Gods. A prize to our ancestors, got them through some harsh times. Maybe Ness has a cushy life? 

Other than geese and bear, wild critters do not have the fat we are accustomed to eating and need.  The fat is what builds the ability to survive lean, cold winters. That is why the marrow was the prized part of the animal. That is why pork and beef cheeks were so loved. That is why the fat cap was kept on roasted or smoked joints. And that is why the food nazis that all but eliminated fat from school lunches guaranteed that the current generation will be obese and diabetic. Their bodies want more of what they are not permitted to have so they eat more carbs and more sugar (carbs). Vegetables, fruit, yeast or quick rise bread made with fat, grilled or braised or smoked meats with the fat used rather than discarded and next to no sugar - that's the ticket.

Sorry. Got a bit carried away.

[BilletHead]

18 minutes ago, ness said:

Compared to our ancestors, definitely a cushy life. 😄

Last time I made this I mixed the marrow in with the meat and sauce. Don’t really remember the flavor, but I remember thinking it was different — not good, not bad. Since I was feeding others, I left it out this time. 

         Oh my Ness buddy,

 When you are dishing out portions you accidentally put that bone on your plate. Eat it straight or slather the goodness on a slice of bread . Hey I just realized goodness has good and ness in the same word, Is that a coincidence?

 BilletHead

[ness]

8 minutes ago, BilletHead said:

         Oh my Ness buddy,

 When you are dishing out portions you accidentally put that bone on your plate. Eat it straight or slather the goodness on a slice of bread . Hey I just realized goodness has good and ness in the same word, Is that a coincidence?

 BilletHead

Yeah, I can see spreading it on bread. I’ll make it again and just may keep it off to the side and try it. I’m sure no one else at the table will 😄

[Chief Grey Bear]

1 hour ago, MOPanfisher said:

I love that rich bine marrow, spread it on a piece of meat like a sauce.  Tonight my wife is making something she called pulled pork tacos.  What it basically is, is Swiss Steak in a crockpot but with a pork shoulder instead.  Salsa, peppers and onions in the pot all cooked up.  Smells good.

I got a version of that I do myself. 

Was thinking about making some later this week. 

[Johnsfolly]

12 hours ago, BilletHead said:

       Did ya dig out and eat the marrow? Did ya, did ya? I would of,

BilletHead

I have never tried marrow, but have watched enough Meateater episodes to want to try it sometime on crispy bread. Looks good with beef or wild game bones. Now I just need to get some femurs !

[Johnsfolly]

So with the cool damp weather it seemed that a stew would be suitable. My wife had picked up a couple of Japanese pie pumpkin squash on one of her Amish grocery runs. We have had this squash simply fried. It has a natural sweetness and is a meaty squash. I thought that it would make a good addition to a Dublin pork stew that cooks pork together with apples. I picked up some pork steaks and cubed the meat. Peeled and cubed 4 braeburn apples and cubed an equal amount of the squash. I diced a sweet onion and cooked the onion in a dutch oven over medium high heat until translucent with a mix of bacon and goose fat.  I removed the onion and added the squash and only cooked it partially done but at a high enough heat to caramelize the squash. I removed the squash and added a bit more of the fat mix into the dutch oven. I had seasoned the pork cubes with the jerk seasoning mix that I made with my Betterhalf, dusted the pork with seasoned flour, and then browned the meat. I added the onions back into the dutch oven and along with 1 Tbsp brown sugar, 1/2 cup of white wine, and 1 1/2 cups of the chicken stock we made on Sat. The meat was cooked at a simmer for almost 1 1/2 hours. I added the squash and apples and cooked it all for another 40 minutes until both the squash and apples were cooked. Added 1/2 cup of cream and S&P to taste. Mixed until the stew was warmed through. Served it with my wife's latest sour dough loaves. A little Irish whiskey would have gone well with this meal !