What's Cooking?

[MOPanfisher]

1 hour ago, BilletHead said:

           As promised I cooked Pat A meal like I did with a single squirrel last week. I posted that but being the pig I am ate it all. Today we would supersize the meal. So I had two fresh harvests and then thawed a three pack of previous takes that had been vacuum sealed. With Pat as my sous chief we tackled the easy meal. Seasoned floured the meat and browned all in some goose fat which now is my favorite fat,

  Used the cheap white zinfandel to work up the brown bits in the skillet. As I was doing that Pat picked fresh rosemary from the garden and prepped it, also crushed the juniper betties and added that, This was all brought to a quick boil then the browned meat was put in, This was braised/simmered for three hours. Towards the end Pat cooked and mashed potatoes, Plated up and was happy, 

   BilletHead

As long as I could swap out the beer choice it looks great.  Browned squirrel steamed in its own drippings is a recup from my younger years that never goes out of style, just sadly out of use.  Squirrel, rabbit, chicken, heck just about any small game is delicious that way.  I included chicken as small game due to a lively childhood with a bunch of Banty chickens living mostly wild around home.

[fishinwrench]

3 hours ago, BilletHead said:

           As promised I cooked Pat A meal like I did with a single squirrel last week. I posted that but being the pig I am ate it all. Today we would supersize the meal. So I had two fresh harvests and then thawed a three pack of previous takes that had been vacuum sealed. With Pat as my sous chief we tackled the easy meal. Seasoned floured the meat and browned all in some goose fat which now is my favorite fat,

  Used the cheap white zinfandel to work up the brown bits in the skillet. As I was doing that Pat picked fresh rosemary from the garden and prepped it, also crushed the juniper berries and added that, This was all brought to a quick boil then the browned meat was put in, This was braised/simmered for three hours. Towards the end Pat cooked and mashed potatoes, Plated up and was happy, 

   BilletHead

Heck Yeah !   

[Johnsfolly]

On ‎8‎/‎14‎/‎2018 at 6:19 PM, ness said:

Never have had kimchi. I see it in the store but it’s fairly expensive, so I just never bit the bullet. 

Kimchi can be mild to fairly hot. Also it can be an acquired taste will tend to be somewhat aromatic (or stink up the house )!

[Johnsfolly]

4 hours ago, BilletHead said:

           As promised I cooked Pat A meal like I did with a single squirrel last week. I posted that but being the pig I am ate it all. Today we would supersize the meal. So I had two fresh harvests and then thawed a three pack of previous takes that had been vacuum sealed. With Pat as my sous chief we tackled the easy meal. Seasoned floured the meat and browned all in some goose fat which now is my favorite fat,

  Used the cheap white zinfandel to work up the brown bits in the skillet. As I was doing that Pat picked fresh rosemary from the garden and prepped it, also crushed the juniper berries and added that, This was all brought to a quick boil then the browned meat was put in, This was braised/simmered for three hours. Towards the end Pat cooked and mashed potatoes, Plated up and was happy, 

   BilletHead

Dang that looks better with more squirrels. Tell the Mrs. that she got a great meal. She did eat some? I couldn't tell since I didn't see her respond to you post !

[ness]

So, I took those chiles and put a few onto a hamburger under some cheese and man, that is some good eats. With some baked beans and fermented pickles. Crappy picture, but tasted goood. 

[BilletHead]

8 hours ago, Johnsfolly said:

Dang that looks better with more squirrels. Tell the Mrs. that she got a great meal. She did eat some? I couldn't tell since I didn't see her respond to you post !

         After the meal I got nothing out of her the rest of the night. I refer this to the side effects of the "Squirrel Coma". A strange phenomenon that happens in the BilletHead household after big meals. It is like the cold part of the winter has set in. You just want to curl in in your nest and hibernate. This morning it is like she is in a different world. Up and at em , scurrying around and ready too gather nuts. If she gets to the point of cutting green walnuts I will have to intervene. The watch starts for green walnut stains on her lips a telltale sign Fall is approaching,

    BilletHead 

[ness]

I’ve been making these on and off for close to 25 years I think. Sauerkraut stuffed banana peppers. Been looking for banana peppers for a few weeks and just couldn’t find any (and didnt grow any this year). Running some errands yesterday with ness 2.3 and pulled into the local farmer’s market. It was around 11:30 and I didn’t have high hopes as it was winding down. Found some nice ones at a stand run by a  year nice family. Since it was the end of the day for them they let me cherry pick the nice ones. Nice, thick-walled peppers. I’ll see them next weekend for more!

Anyhoo-drain the kraut, cut the stem end off the peppers, remove the seeds and membrane (I use a cheap vegetable peeler), and stuff with kraut. Jar them in a sweet brine with garlic and red pepper flakes. Got something less that 2 quarts. Into the fridge for a couple weeks. As Tom Petty said, ‘The waiting is the hardest part.’

I think I’ve posted this before, but at 700+ pages I figger I’ll post it again. 

[Chief Grey Bear]

Smoked salsa? Of course. It's a game changer!

[BilletHead]

55 minutes ago, Chief Grey Bear said:

Smoked salsa? Of course. It's a game changer!

                  Nice Chief,

  Been there done that. We did it a bit different by doing whole ingredients over coals and wood then chopping. It gives the salsa an added profile. Thanks for sharing,

 

    BilletHead

[MOPanfisher]

1 hour ago, Chief Grey Bear said:

Smoked salsa? Of course. It's a game changer!

Interesting, I like the idea.  What else you gonna smoke, canteloupe?