What's Cooking?

[rps]

Last night was simple food night.

 

[Terrierman]

I'm supposed to be on the way to Port A but got delayed.  Made egg in the hole for lovey and I.  After using the snowblower for the first time ever.  In my pajamas!  Made me grunt a few times like Tim Taylor.  Helpful hint:  Leafblower will clean off your car in nothing flat.

[BilletHead]

          Ok what's cooking at the BilletHead's today?   It literally is cooking right now and is smells pretty darned good here right now. So this character Terrierman brings this dish to JigFest. I should say bowl instead of dish because it is a soup. I was hooked from the first spoonful. Thanks Rick! The recipe I have calls for three different dried chilies. Took looking at two places in the metropolis of Springfield to get what I needed. Anchos, mulato and guajillo. Here they are stemmed , seeded and toasting,

   They were then put into warm water to reconstitute.

    When this was done they were taken from the water and blended until smooth with garlic and a bit of soaking water. Then there is browning of the protein. Meat of choice? Venison of course. Doing it's thing in some goose fat,

 

   After browning meat pulled and brown bits loosened in bottom of browning pot. Meat and chili paste returned to pot with Mexican oregano and five cups of water. This is simmering until   meat is tender under a lid,

 

       More will be coming in a few hours ,

BilletHead

    

[rps]

Yesterday I picked up a sirloin tip roast that was marked down to move it. It was not a pretty piece of meat and had several muscle groups and plenty of silver skin. Today I trimmed it, butterflied it, and patched the hole. Next I made a duxelle of mushrooms and onion with herbs.

I slatherd the meat with the mixture and rolled it and tied it. The roll is in the sous vide at 126 degrees. Somewhere around 5 I will remove it and use a 500 degree oven to caramelize the exterior.

[ness]

19 hours ago, BilletHead said:

          Ok what's cooking at the BilletHead's today?   It literally is cooking right now and is smells pretty darned good here right now. So this character Terrierman brings this dish to JigFest. I should say bowl instead of dish because it is a soup. I was hooked from the first spoonful. Thanks Rick! The recipe I have calls for three different dried chilies. Took looking at two places in the metropolis of Springfield to get what I needed. Anchos, mulato and guajillo. Here they are stemmed , seeded and toasting,

   They were then put into warm water to reconstitute.

    When this was done they were taken from the water and blended until smooth with garlic and a bit of soaking water. Then there is browning of the protein. Meat of choice? Venison of course. Doing it's thing in some goose fat,

 

   After browning meat pulled and brown bits loosened in bottom of browning pot. Meat and chili paste returned to pot with Mexican oregano and five cups of water. This is simmering until   meat is tender under a lid,

 

       More will be coming in a few hours ,

BilletHead

    

I love where this is going. Guajillo and anchos are favorites. Have seen mulato but don’t know their taste. 

[ness]

Gut buster breakfast here, which is a rarity. Grandma’s buttermilk pancakes, real grade b maple syrup and some Amana Colonies maple bacon. 

[rps]

22 minutes ago, ness said:

Gut buster breakfast here, which is a rarity. Grandma’s buttermilk pancakes, real grade b maple syrup and some Amana Colonies maple bacon. 

Love that Grade B! Had some on my oatmeal this morning.

[MOPanfisher]

Poor man's sous vide.  Venison backstrap pieces that were vacuum sealed (no spices, sorry just how we put them in the freezer)  in a big pan of water on top of the propane heating stove.  Great for thawing stuff, mostly want the meat up to temp so I can sear it in a hot cast iron skillet outside on the grill.  Will then let it rest and cool down, wrap in pastry dough and pop them in the oven to brown up the dough and become venison wellington.  Have more pieces than I have dough so some will only get seared and eaten like ahi tuna.  Also marinating in a bag of coca cola, and various spices are 3 deer hearts and one beef heart sliced up awaiting their turn on the grill. Mean while in a post on the stove is summering a few batches of walleye eggs with a bag of zatarins crab seasoning, it will become a spicy caviar type stuff.  Admittedly it is difficult for folks to like, the texture is sort of like tiny ltitle spicy rubber balls.  And wife will be making a big bowl of tomato/cucumber/tomato/avacados salad.  Should be quite a spread at friends house tonight.  Hopefully I will remember to take a few photos.

[BilletHead]

         And here we go! Hot Dang,

  So meat pulled from pot and shredded wit a pair of forks,

   Then it was added to the soup mixture with some drained and rinsed white hominy ,   

Toppings prepped. Cilantro chopped especially for Ness, diced avocado, sliced cabbage and red onion, 

Ready to eat, Forgot the lime wedges for a shot of the juice . Didn't matter. Good stuff peoples and I have lunch for a few days this week!

  BilletHead

[fishinwrench]