BilletHead Posted July 4, 2015 Posted July 4, 2015 I know everyone is cooking out well most of you are. Today we did ribs in the smoker and grilled chanterelles. Added some jalapeno potato salad and cukes and onions. Dessert will be homemade ice cream or blackberry crisp, maybe both BilletHead Mitch f 1 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Chief Grey Bear Posted July 4, 2015 Posted July 4, 2015 Actually I just got off the river. Keep'er warm, I'm a headed yore way! Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
BilletHead Posted July 4, 2015 Posted July 4, 2015 Oh there are leftovers the mail meal is done and the homemade ice cream and Blackberry crisp was very , very good too, BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
ness Posted July 4, 2015 Author Posted July 4, 2015 While the rest of you were firing up the grills, ness was looking at the inventory of perishables and decided to do it indoors. Had a pork loin, some taters, cabbage, and beans all crying out to be et. Decided I'd go German with stuff, just sounded good. Seasoned the loin heavily with salt, pepper, rosemary, thyme, sage and caraway. Browned in in the skillet, then put it in the oven. Meantime, needed to use up some veggies from the CSA so I braised cabbage with cider vinegar, brown sugar, apple butter and more caraway. Also did some CSA potatoes in the skillet, and steamed some Dragon Tongue beans from the garden. Did a pan sauce from the loin -- roux from the pan juices, added a little German white wine to deglaze, then added a little milk and parsley. Finished it with a little cold butter and a touch of apple butter. Tasty! I got lucky. BilletHead and Mitch f 2 John
BilletHead Posted July 5, 2015 Posted July 5, 2015 Oh Ness where is the German Chard? BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
ness Posted July 5, 2015 Author Posted July 5, 2015 I ate up the chard before the Germans got here. John
Gavin Posted July 5, 2015 Posted July 5, 2015 Looks good! Two pork butts on the smoker now. Brisket and 5 racks of ribs hit the smoke in the AM. Smoker is rolling well. Gonna take a nap and check on 4 hours.
rps Posted July 5, 2015 Posted July 5, 2015 I am sorry I have not been holding up my end people. I have have 8 house guests since Thursday and somehow taking pictures and writing essays got left out. A quick recap that omits the lunches and breakfasts: Thursday when the arrival time was uncertain -> beefy enchilada casserole (picture recipe previously posted) Friday -> Smoked ham (Nueske's Shank, bone in) with Greek green beans (recipe previously posted) and polenta Saturday -> gourmet burgers over charcoal with some hickory, no eggs and no olives potato salad, cucumber, red onion, and tomato salad This mornings brunch will be a broccoli, mushroom and onion frittata with a side of fresh cantaloupe. Somewhere in there I also made a wineberry ice cream and Nancy made a bundt cake. BTW, the wineberry ice cream was great and easy: Process a large quart of berries well and strain the juice from the seeds. Bring 1 cup of sugar and 1/2 cup of water to a boil (we want to dissolve the sugar) and let it cool. Mix the syrup with a cup of cream. Add the berry juice and chill the mix. Place the mix in an ice cream maker (we have the cheap kind where you freeze the container and then a plastic shell spins it.) and process to smoothy frozen stage. Place in a container and freeze until service.
Terrierman Posted July 5, 2015 Posted July 5, 2015 I'm with you ness, don't care for chard either. And one of the nastiest things I've had in my mouth lately was a sample of siricha kale chips that some old hippie was peddling at the farmer's market. My expression said it all as his comment after watching me taste it was "they're not for everybody". ness 1
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now