What's Cooking?

[Terrierman]

16 minutes ago, BilletHead said:

          Make me proud. A quick sear with red to pink centers. 

BilletHead

I marinate a couple of hours in soy sauce, brown sugar, fresh ginger and fresh garlic.  Then grilled over hot coals like a fine steak.

[rps]

Soup, take and bake, small salad.

[BilletHead]

        We had our thanksgiving with BilletHead Jr. and his family yesterday. Turkey and all the trimmings. Great meal as always.  Plenty of leftovers too. Today though they are gone and I was ready for some red meat.  Got a sous vide bath heating up and 127 was the target temperature. A section of venison back strap was seasoned with S&P , rosemary, thyme and sliced garlic. Sealed in a vacuum bag and slipped into the water bath. We knew we wanted a salad from the garden. Had enough lettuce for this meal and one more. Then I began to think about what else to have. A lone butternut squash was on the kitchen cabinet, that would work. Looked up what I could do with that and found a baked squash dish that incorporated maple syrup and toasted pecans. 45 minutes before the meat would be pulled from the sous vide Mrs. BilletHead and I peeled and chopped up the squash.  It was S&P then drenched in maple syrup. Put into a baking dish and slices of butter on it and slipped into a 400 degree oven. I then toasted and chopped native pecans. Went outside and heated up a cast iron skillet with butter in it on the side burner of the gas grill. Meat out of the sous vide bag and into the butter as it began to brown. A sear on all sided and ends finished it up,

  Out it came and I added some red wine to the browned butter and scraped up the brown bits. I began to ponder what could I use to do to work up this sauce. It then hit me and I got the Mrs. Attention and asked her to bring me some gooseberry jam. Last week we made a batch. Two heaping tablespoons of the jam went into the skillet, With the venison resting and salad being plated I reduced the sauce. Into the house I went and sliced up the venison,  Perfect!   Plated up and sauce put on the meat it was time to dine ,

   There will be no leftover venison this week so I suppose it will be back to turkey ,

     BilletHead

[Terrierman]

56 minutes ago, BilletHead said:

        We had our thanksgiving with BilletHead Jr. and his family yesterday. Turkey and all the trimmings. Great meal as always.  Plenty of leftovers too. Today though they are gone and I was ready for some red meat.  Got a sous vide bath heating up and 127 was the target temperature. A section of venison back strap was seasoned with S&P , rosemary, thyme and sliced garlic. Sealed in a vacuum bag and slipped into the water bath. We knew we wanted a salad from the garden. Had enough lettuce for this meal and one more. Then I began to think about what else to have. A lone butternut squash was on the kitchen cabinet, that would work. Looked up what I could do with that and found a baked squash dish that incorporated maple syrup and toasted pecans. 45 minutes before the meat would be pulled from the sous vide Mrs. BilletHead and I peeled and chopped up the squash.  It was S&P then drenched in maple syrup. Put into a baking dish and slices of butter on it and slipped into a 400 degree oven. I then toasted and chopped native pecans. Went outside and heated up a cast iron skillet with butter in it on the side burner of the gas grill. Meat out of the sous vide bag and into the butter as it began to brown. A sear on all sided and ends finished it up,

  Out it came and I added some red wine to the browned butter and scraped up the brown bits. I began to ponder what could I use to do to work up this sauce. It then hit me and I got the Mrs. Attention and asked her to bring me some gooseberry jam. Last week we made a batch. Two heaping tablespoons of the jam went into the skillet, With the venison resting and salad being plated I reduced the sauce. Into the house I went and sliced up the venison,  Perfect!   Plated up and sauce put on the meat it was time to dine ,

   There will be no leftover venison this week so I suppose it will be back to turkey ,

     BilletHead

Wow is all I can come up with.

[rps]

Going out of town tomorrow and won't be home until the next day. Since that uses up some of my TDay prep time, today I made a batch of the curried butternut apple soup and put it in the freezer. I also made the left over take and bake into a bread pudding. In addition, I blanched some green beans that I will pan sear later. Next up will be the chop prep for a onion, celery, pepper pilaf. For the protein I plan to put together crab cakes to go with the saffron aoli I made earlier today.

Can you tell I enjoy Sundays in the kitchen?

[Terrierman]

I'm reprising the polish sausage, kraut, potatoes and fruit bake.  This time on the egg and with a bosc pear and an apple and with venison polish.  I'll let you know if it's any good.  Hoping it will be about right for kickoff of Bears vs. Vikings.  Fire is starting now.  Will use some hickory and a piece of alder to add some smoke.

[BilletHead]

            What a food coma looks like in the Billethead household ,

       I said I am going to share this picture, she says I don't give a crap. Then she sees the picture and says I got to get up and do something!

     BilletHead

[Johnsfolly]

4 hours ago, BilletHead said:

 I went and sliced up the venison,  Perfect!   Plated up and sauce put on the meat it was time to dine ,

   There will be no leftover venison this week so I suppose it will be back to turkey ,

     BilletHead

Looks fantastic Marty! Have to wipe my mouth a bit😌. Been seeing deer snd now some squirrels in the back. No permission from landlord on letting me arrow one of these deer. If I do, will work on a loin roast like yours.

[Johnsfolly]

3 hours ago, BilletHead said:

            What a food coma looks like in the Billethead household ,

       I said I am going to share this picture, she says I don't give a crap. Then she sees the picture and says I got to get up and do something!

     BilletHead

Happy wife happy life! Looks like a great night in BilletHeadville!😁

[Johnsfolly]

3 hours ago, Terrierman said:

I'm reprising the polish sausage, kraut, potatoes and fruit bake.  This time on the egg and with a bosc pear and an apple and with venison polish.  I'll let you know if it's any good.  Hoping it will be about right for kickoff of Bears vs. Vikings.  Fire is starting now.  Will use some hickory and a piece of alder to add some smoke.

Sounds good Rick!