What's Cooking?

[Chief Grey Bear]

I'll jump on the turkey bandwagon. 

Fried one today with a butter jalapeño injection. 

[rps]

One of the pleasures modern farm standards has created - you do not need to cook pork into jerky. Tonight I seared a two bone chop then roasted it to 131 and let it rest. Final temp was 134. I sliced the chop in half and served the bride and I.

On the side I roasted potatoes and pan roasted broccoli, then finished it with a Worcestershire sauce.

 

[Chief Grey Bear]

I love those simple potatoes. Roasted, salt, pepper. Freaking delicious!

[ness]

Turkey and wild rice schoop. 

[MOPanfisher]

I am finishing the last of the thanksgiving vittles.  Took the turkey carcass and the remains of a rotisserie chicken, cooked all the bones, neck, back etc in a big pot all afternoon, picked the bones clean, through in a big helping of a mixed rice, added a sprig of rosemary in a gauze pack.  Added my own selection of seasonings etc and served at work.  Pretty dang good.  I will also add thanksgiving days brought a phrase to my lips that I don't use often or lightly.  "That is a delicious duck".  Friends brined and smoked a duck, and it was delicious, I now have two ways I have eaten duck that was good.

[Terrierman]

On ‎11‎/‎25‎/‎2017 at 6:09 PM, BilletHead said:

      Squirrel Confit-Stuffed Bánh Mì,

      Yep used the sous vide for squirrel.     https://www.chefsteps.com/activities/squirrel-confit-stuffed-banh-mi-with-wild-game-expert-david-draper

  Marinated squirrel for four hours and then vac sealed and cooked for sixteen hours in goose fat. Meat then pulled off the bones and browned a bit in a skillet,

   Built sammich  and had a bowl of hen of the woods soup as a side. Boy howdy I say that is a twelve inch plate and yes I ate the whole thing ,

 BilletHead

 

 

We had a big hen of the woods a few weeks ago.  They really are wonderful mushrooms.

[BilletHead]

Just now, Terrierman said:

We had a big hen of the woods a few weeks ago.  They really are wonderful mushrooms.

           Yes they are and one of my favorites. Usually we get them here about the first week of October. I checked all my trees, nada and figured as dry as it was early it wasn't going to happen. Later on a friend let me know they were late, real late and another guy had found some in Southern Illinois. I rechecked my places and found six up but it was after that cold snap and all had froze. Bummer City!

   BilletHead

[Terrierman]

So far, no Chicken of the Woods or oyster shelfs.  The latter being my all time undefeated, untied favorite.  They're not on the cover of the MDC mushroom guide for nothing.  Still hopeful and looking around.  It's sure warm enough.  But dry!

[Johnsfolly]

1 hour ago, BilletHead said:

           Yes they are and one of my favorites. Usually we get them here about the first week of October. I checked all my trees, nada and figured as dry as it was early it wasn't going to happen. Later on a friend let me know they were late, real late and another guy had found some in Southern Illinois. I rechecked my places and found six up but it was after that cold snap and all had froze. Bummer City!

   BilletHead

The only hen that I found this year was this little dried up one that Livie and I found during the early youth deer season back in Oct. Wasn't much larger than a softball. Very sad.

[BilletHead]

7 minutes ago, Johnsfolly said:

The only hen that I found this year was this little dried up one that Livie and I found during the early youth deer season back in Oct. Wasn't much larger than a softball. Very sad.

. I remember when you found that. Sad too is what I let get away from me. Lesson learned I will be checking every other day during the growing season next fall. Luckily we over made the hen soup last year. I think we have four more servings .  

  BilletHead