What's Cooking?

[Terrierman]

Smoked Gouda pimento cheese on toasted beer bread with a side of the last of the green tomatoes that I started pickling early last week.  They are snappy and they are good.  Will bring a jar to jigfest!

I had seconds on the pickled green tomatoes.  They make me look for a beer!

[ness]

Had the day off and figured I’d hit some local public ground where I’ve found quail in past years. Cold, windy and snowy here but I wasn’t deterred. Roads were really crappy, but we made it. Well, we found the quail in about 5 minutes...but they all flew away! 😄

Oh well, there’s always ham and navy bean soup!

Plus cornbread with a little butter and molasses. Me likely!

[Johnsfolly]

If you saw the small game thread, I scored on some fine Missouri wild groceries as @BilletHead would say. Didn't make any dishes with them back in MO, so now it was time to prep some dishes here in Maryland. I wanted to try a recipe from Hank Shaw's new cookbook - Hare Bilbao except it was with squirrel instead of hare. I soaked the squirrel pieces overnight in a nice red wine.

 

We soaked a bunch of the dried hen of the woods mushrooms that we found earlier this fall. Saved the liquid from the mushrooms. Finely minced onion, the mushrooms, and garlic. Browned the squirrel pieces and set them aside.

 

Cooked the mushroom and onion mixture until slightly browned, then added squirrel back into the dutch oven.

I added a mixture of dried thyme, chopped fresh rosemary from the garden and smoked paprika. Once the herbs and spices were warmed, I added a cup of the marinade wine, beef stock, and the mushroom liquid I added shredded tart apple then cooked it on a simmer for about 90 minutes. I added a little bit more mushroom liquid and added peeled pearl onions and cooked for another 30 minutes. Once the meat was falling off the bone, I added ground/chopped almonds and unsweetened chocolate. Served it over mashed potatoes.

 

 

[BilletHead]

33 minutes ago, Johnsfolly said:

If you saw the small game thread, I scored on some fine Missouri wild groceries as @BilletHead would say. Didn't make any dishes with them back in MO, so now it was time to prep some dishes here in Maryland. I wanted to try a recipe from Hank Shaw's new cookbook - Hare Bilbao except it was with squirrel instead of hare. I soaked the squirrel pieces overnight in a nice red wine.

 

We soaked a bunch of the dried hen of the woods mushrooms that we found earlier this fall. Saved the liquid from the mushrooms. Finely minced onion, the mushrooms, and garlic. Browned the squirrel pieces and set them aside.

 

Cooked the mushroom and onion mixture until slightly browned, then added squirrel back into the dutch oven.

I added a mixture of dried thyme, chopped fresh rosemary from the garden and smoked paprika. Once the herbs and spices were warmed, I added a cup of the marinade wine, beef stock, and the mushroom liquid I added shredded tart apple then cooked it on a simmer for about 90 minutes. I added a little bit more mushroom liquid and added peeled pearl onions and cooked for another 30 minutes. Once the meat was falling off the bone, I added ground/chopped almonds and unsweetened chocolate. Served it over mashed potatoes.

 

 

          Well Done John!

  So how did the taste test go? Shall we try it? 

  BilletHead

[Johnsfolly]

1 minute ago, BilletHead said:

          Well Done John!

  So how did the taste test go? Shall we try it? 

  BilletHead

We liked this one. I think that you and the Mrs would like this one as well. We had never dried hen of the woods before but they made a great mushroom liquor 😁. These were the older squirrels that I shot. However, with the overnight wine soak and the medium long braise, the meat was tender enough that we were able to pull it off the bones with a fork. 

[Gavin]

Looks like good eats all! Busy with kiddos, but work is slow for the next 3 weeks. Wanted to try some smoked beans & rice. Had the stuff and the smoker fired, but could not find hocks. Found some shanks today, so 15 bean soup tomorrow. Not that fond of red beans, or anything with green peppers. I sub with more celery.

[Daryk Campbell Sr]

10 hours ago, Johnsfolly said:

If you saw the small game thread, I scored on some fine Missouri wild groceries as @BilletHead would say. Didn't make any dishes with them back in MO, so now it was time to prep some dishes here in Maryland. I wanted to try a recipe from Hank Shaw's new cookbook - Hare Bilbao except it was with squirrel instead of hare. I soaked the squirrel pieces overnight in a nice red wine.

 

We soaked a bunch of the dried hen of the woods mushrooms that we found earlier this fall. Saved the liquid from the mushrooms. Finely minced onion, the mushrooms, and garlic. Browned the squirrel pieces and set them aside.

 

Cooked the mushroom and onion mixture until slightly browned, then added squirrel back into the dutch oven.

I added a mixture of dried thyme, chopped fresh rosemary from the garden and smoked paprika. Once the herbs and spices were warmed, I added a cup of the marinade wine, beef stock, and the mushroom liquid I added shredded tart apple then cooked it on a simmer for about 90 minutes. I added a little bit more mushroom liquid and added peeled pearl onions and cooked for another 30 minutes. Once the meat was falling off the bone, I added ground/chopped almonds and unsweetened chocolate. Served it over mashed potatoes.

 

 

I was really liking the step by step, until "chocolate ".  Just seems off.  What does it do?  I guess it's kind of hard to explain,  but just seems odd.  

[Johnsfolly]

20 minutes ago, Daryk Campbell Sr said:

I was really liking the step by step, until "chocolate ".  Just seems off.  What does it do?  I guess it's kind of hard to explain,  but just seems odd.  

In this recipe it is like a mole. The chocolate is not sweet but adds a depth of flavor and richness to the sauce.

[BilletHead]

                      Pot pie,

  Squirrel pot pie that is . Ozarks anglers is an outdoor site. Some of us grocery shop in the outdoors. Quite a place to share this meal. @fishinwrench He had mentioned his aunt used to make squirrel pot pie but the recipe had been lost. Wrench then found one and posted up. So when we got our Missouri Ruralist magazine there was the recipe. Called for three cups of meat so we got the slow cooker on low with some chicken broth heating up. Not knowing how much squirrel would equal three cups I used four. A bit of S&P and in the slow cooker it went,

  Three hours later I began to pick meat while the Mrs. Prepared other parts of the meal, filling and pie dough,

I added three cups packed picked meat to the vegetables and thickened mixture. I figure it takes at least three BIG squirrels to make three cups. I am glad I used four,

 A bit of pie dough and mixture left to make a small one to go with the 9 inch pie. I think a 10 inch pie would be perfect. Ready to hit the 375 degree oven,

  45 minutes later,  Hot Dang the plating and feasting commenced,

  Yea baby good eats right here fellows. It is Mr. and Mrs. BilletHead approved!

   BilletHead

[Johnsfolly]

31 minutes ago, BilletHead said:

                      Pot pie,

  Squirrel pot pie that is .

  

 

   BilletHead

That looks great buddy! Has me salivating just looking at that pot pie!