What's Cooking?

[BilletHead]

10 minutes ago, ness said:

I suppose I’m a meat and taters guy, a lot like my dad. Shepherd’s pie has all the right stuff as far as I’m concerned. Ground beef, onion, rosemary, brown gravy, wine, corn, peas all under a canopy of browned mashed taters. I’ll dang this myself, even if it’s against protocol. 

        Looks good buddy. I will double dang it,

  Did the peas come from your garden? The rosemary on my woodie and the lettuce salad came from my garden. :).  Harvest your meat at HyVee? Mine came from a muddy timber pond full of acorns. I need to try shepherds pie sometime,

  BilletHead

[ness]

Not enough time in my schedule to  hunt and forage and harvest these days. But I take satisfaction from compiling ingredients from the store into a tasty dinner that’s not available frozen, in a drive through or from a steamer tray somewhere. 

[BilletHead]

8 minutes ago, ness said:

Not enough time in my schedule to  hunt and forage and harvest these days. But I take satisfaction from compiling ingredients from the store into a tasty dinner that’s not available frozen, in a drive through or from a steamer tray somewhere. 

           You are a hunter gatherer in the city. I understand that and you do well. That and the Ness Brewery in your basement! I still think you killed and ate the bunnies from your yard though. Just don't want to admit it .  

BilletHead

[ness]

17 minutes ago, BilletHead said:

           You are a hunter gatherer in the city. I understand that and you do well. That and the Ness Brewery in your basement! I still think you killed and ate the bunnies from your yard though. Just don't want to admit it .  

BilletHead

I toasted them and smooshed them between a Hershey bar and some graham crackers. I’ll do marshmallows next time. 

[rps]

http://www.ozarkrevenge.com/2017/12/coq-au-vin-blanc.html

[Chief Grey Bear]

On a lighter note this evening, smoked yardbird. 

 Simplicity at its finest.

[MOPanfisher]

Wife made her home made lasagna, got the recipe many years ago from a Co worker.  It seems to be a fairly simple recipe, but I know she spends most of a day just making the sauce.  I can and have eaten leftovers for breakfast lunch and supper.  She even made a gluten free version for a friend who has sunday supper with us.

[rps]

Curried shrimp with carrots and zucchini

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[MOPanfisher]

OK, food experts, I have a beef ready for pick up at local slaughter house.  I am planning on keeping the heart to fix with some deer hearts for hor devores, also am wanting the tongue.  What I need is some good guidance on fixing it, basic plan is to simmer it in a pot with some seasonings for a couple hours, let it cool, pel.off the skin and then maybe while the turkeys are smoking for a community christmas dinner at our church, add it to the smoker for a couple hours.  I am VERY open to ideas or suggestions as well.

[rps]

44 minutes ago, MOPanfisher said:

OK, food experts, I have a beef ready for pick up at local slaughter house.  I am planning on keeping the heart to fix with some deer hearts for hor devores, also am wanting the tongue.  What I need is some good guidance on fixing it, basic plan is to simmer it in a pot with some seasonings for a couple hours, let it cool, pel.off the skin and then maybe while the turkeys are smoking for a community christmas dinner at our church, add it to the smoker for a couple hours.  I am VERY open to ideas or suggestions as well.

The tongue I have had, and I loved it, had been pickled by a Jewish mother. Sam and Henry Osher were the boys of a cardiologist who lived three houses up the street from us as I grew up. She served it in sandwiches like bologna with mustard. I would Google search Jewish pickled tongue.