What's Cooking?

[ness]

1 hour ago, Chief Grey Bear said:

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

Swap that green bell for a poblano please 😄

[ness]

Well, this was delicious. Had a couple small lobster tails in the freezer that needed to be et. By me—not Ruby. Broiled them and served them with boxed rice pilaf doctored up with minced onion and some peas. Some store-bought peaches and cream corn on the side that was very good. This could be a healthy, low fat meal — but everything’s  better with butter, right? I’ll be a good boy next week. 

Served with a nice beer we picked up in CO. Beehive Honey Wheat. 

This rates a double-dang. 

[BilletHead]

       A tale of two meals from today,

  After a light breakfast and yard work we seasoned a venison roast with fresh rosemary from garden, black pepper, smoked salt and two big pats of butter. This was all vacuum sealed in a bag and placed in a sous vide bath @ 135 degrees. This would cook for 4.5 hours,

in the meantime it was brunch. I split a loaf of French bread. Some butter and garlic salt sprinkled on and slipped under the broiler. When toasted well pulled. On this we slathered the remaining seasoned tomato sauce that I made from making stuffed peppers. Then a layer of shredded mozzarella  cheese. A few garden jalapenos adorned the top,  This was again slid under the broiler to melt the cheese,No the BilletHead pigs did not eat it all just half. I now have a snack for tomorrow. Then for the main course a bit ago I pulled the roast  from the water bath as the Mrs. made fried taters and onions. The roast was again seasoned with garlic pepper and put on the hot grill of charcoal and peach wood,  Grill chugging away, Pulled for the rest,  The test slice! The plating with taters and the last of the garden slicing tomatoes,

    More leftovers for the week,

  BilletHead

 

 

 

[Mrs. BilletHead]

23 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

WEll, I have to tell you he did really good! Our squirrel dinner yesterday was great!!  Sucked that tender meat right off the bone-a little bit left for later this week after work; if he doesn't eat it all.  HAHA  And he cooked a killer venison roast today--tender a tasty!

Mrs Billethead

 

[Johnsfolly]

2 hours ago, ness said:

Well, this was delicious. Had a couple small lobster tails in the freezer that needed to be et. By me—not Ruby. Broiled them and served them with boxed rice pilaf doctored up with minced onion and some peas. Some store-bought peaches and cream corn on the side that was very good. This could be a healthy, low fat meal — but everything’s  better with butter, right? I’ll be a good boy next week. 

Served with a nice beer we picked up in CO. Beehive Honey Wheat. 

This rates a double-dang. 

Any time lobster is on the menu gets a DANG! Nice job. Needs some Old Bay on that corn😁.

[Johnsfolly]

1 hour ago, Mrs. BilletHead said:

WEll, I have to tell you he did really good! Our squirrel dinner yesterday was great!!  Sucked that tender meat right off the bone-a little bit left for later this week after work; if he doesn't eat it all.  HAHA  And he cooked a killer venison roast today--tender a tasty!

Mrs Billethead

 

Glad to see that you got some Pat! Seen a lot of Marty only meals. Would loved to have been in BilletHeadville for the squirrel or today's venison feast.  We havent been having the woodland critters. Got some fish meals coming.

[rps]

All of you are intimidating me. I don't know if I should even post. Promise not to laugh.

Top picture: Soft Shell Crab appetizer.

Bottom picture: Lamb popsicle, roasted broccolini, and grilled tomato main course. Nancy made a baked ricotta dessert.

 

[BilletHead]

4 minutes ago, rps said:

All of you are intimidating me. I don't know if I should even post. Promise not to laugh.

Top picture: Soft Shell Crab appetizer.

Bottom picture: Lamb popsicle, roasted broccolini, and grilled tomato main course. Nancy made a baked ricotta dessert.

 

          No laughing from BilletHeadVille just some salivating. In the sticks we call it drooling . Good on you RPS,

BilletHead

[Johnsfolly]

We have been doing a fair amount of eating out lately.

Tonight's meal I got to pick from the tank (Atlantic ocean). Yes waiter I would like this one!

So the filets were lightly dusted with seasoned flour. Into a hot pan of olive oil and lightly browned n both sides. Once cooked the fish was set aside. Deglazed the pan with a two tablespoons of capers and the juice of two lemons and one lime. served with Jasmine rice and white sweet corn from the local farmer's market. The Maryland version living off the land or sea.

[BilletHead]

25 minutes ago, Johnsfolly said:

We have been doing a fair amount of eating out lately.

Tonight's meal I got to pick from the tank (Atlantic ocean). Yes waiter I would like this one!

So the filets were lightly dusted with seasoned flour. Into a hot pan of olive oil and lightly browned n both sides. Once cooked the fish was set aside. Deglazed the pan with a two tablespoons of capers and the juice of two lemons and one lime. served with Jasmine rice and white sweet corn from the local farmer's market. The Maryland version living off the land or sea.

            Nice going John!

 I had no idea that there was jasmine rice paddies in Maryland . Capers too?

BilletHead