What's Cooking?

[MOPanfisher]

I never have dove breasts last past opening day.  We usually go as a group, then afterwards drive to a known crawdad spot and clean doves, bait the traps with dove remains, grill the do e breasts just like yours.  Run the traps occasionally through the afternoon, and by dark we toss a big batch of dad's in with shrimo, corn on the cob, sausage chunks, taters heck anything available even frog legs.  Then eat till we can't bear the shame of our own actions any longer.

[rps]

I never have dove breasts last past opening day.  We usually go as a group, then afterwards drive to a known crawdad spot and clean doves, bait the traps with dove remains, grill the do e breasts just like yours.  Run the traps occasionally through the afternoon, and by dark we toss a big batch of dad's in with shrimo, corn on the cob, sausage chunks, taters heck anything available even frog legs.  Then eat till we can't bear the shame of our own actions any longer.

Now that is a plan of action anyone would be proud to follow!

 

[rps]

It has been a while since any of us have posted here. Late summer madness struck our house - getting ready to teach another year, a stove that died, visits from relatives, and physicals to save on the health insurance (if the wife and I have a wellness visit once a year, our share of the school health insurance costs something like $1200 less annually).

In any event I used the holiday today not to fish, but to cook a large batch of meaty cannelloni. One tray is a birthday present for the school secretary and the other will go in the freezer to take to the cross country team dinner the night before the Holiday Island Cross Country Invitational.

Fortunately, we had enough left to make two small single serving dishes for our dinner tonight.

 

[BilletHead]

    Looking good there RPS! I would like to try that someday,

Nothing new here same old good stuff. Stuffed peppers finished off in the smoker. Some Pigeon we shot,  Redneck for fancy squab!. Grilled goose fajitas today of course with peppers from the garden. Man they are still doing well.  Going to be giant tostados tomorrow using ground deer for the meat. A nice lasagna will also be made tomorrow using again ground deer for eating during the week.  A layer of garden fresh basil will be in it.  Food is not just good for nourishment it is good for the soul too,

BilletHead

[Mitch f]

Cannelloni of Manicotti? Looks awesome. We do the wellness thing every year too! Save insurance money. Problem is they do so many tests that the over aggressive nurse figured she needed a lot of blood vials and rammed the needle too deep in my arm causing nerve damage. Took 2 months to heal. Now I have to get the blood drawn again this next week. Not looking forward to it after last years experience.?

[rps]

    Looking good there RPS! I would like to try that someday,

Nothing new here same old good stuff. Stuffed peppers finished off in the smoker. Some Pigeon we shot,  Redneck for fancy squab!. Grilled goose fajitas today of course with peppers from the garden. Man they are still doing well.  Going to be giant tostados tomorrow using ground deer for the meat. A nice lasagna will also be made tomorrow using again ground deer for eating during the week.  A layer of garden fresh basil will be in it.  Food is not just good for nourishment it is good for the soul too,

BilletHead

Nancy and I use the American Beauty no boil noodles that only need a little soak in hot water to be ready to roll up. That way the pasta never gets gooey. I make the sauce from scratch and I use the sweet Johnsonville Italian sausage, the Cento Italian seasoning, a can of tomato sauce or puree and a can of good plum tomatoes that I break up. Onion, lots of garlic, heavy salt, good olive oil to saute the onion. For the cheese stuffing we follow the Cook's Illustrated recipe but add spinach and some nutmeg.

Good food in the Ozarks nourishes the soul.

[rps]

Cannelloni of Manicotti? Looks awesome. We do the wellness thing every year too! Save insurance money. Problem is they do so many tests that the over aggressive nurse figured she needed a lot of blood vials and rammed the needle too deep in my arm causing nerve damage. Took 2 months to heal. Now I have to get the blood drawn again this next week. Not looking forward to it after last years experience.?

Manicotti tubes are so blasted hard to stuff and large shells leak, so when we saw this roll up recipe we said heck yeah! Fortunately it has an authentic name, cannelloni.

[ness]

Been cutting way back on the calories lately, and not cooking a whole lot. I did splurge a little tonight though. Got a nice looking strip steak, a couple mushrooms and some green beans. Didn't feel like messing with the grill, so I pre-heated the oven to 500, and got my trusty cast iron skillet smoking hot on the burner. Cut that strip in half, salted it and threw it on the skillet. Got a good crust then flipped it over and did the same on the other side. Then, put a pat of butter on top and slid it into the oven. 

Sautéed the mushrooms in a dry pot, then deglazed with some Maker's Mark and added some minced shallot from the garden. Reduced that down then added a little pepper, cream and some butter. Got the steak out, set it aside and added the mushroom mixture to the screaming hot skillet and let it reduce some more.

Pretty dang good!

 

[rps]

Been cutting way back on the calories lately, and not cooking a whole lot. I did splurge a little tonight though. Got a nice looking strip steak, a couple mushrooms and some green beans. Didn't feel like messing with the grill, so I pre-heated the oven to 500, and got my trusty cast iron skillet smoking hot on the burner. Cut that strip in half, salted it and threw it on the skillet. Got a good crust then flipped it over and did the same on the other side. Then, put a pat of butter on top and slid it into the oven. 

Sautéed the mushrooms in a dry pot, then deglazed with some Maker's Mark and added some minced shallot from the garden. Reduced that down then added a little pepper, cream and some butter. Got the steak out, set it aside and added the mushroom mixture to the screaming hot skillet and let it reduce some more.

Pretty dang good!

 

Don't need much when you start with great ingredients and good technique. On the steaks Nancy and I do, I trim the fat. cut them in half (4-6 ounces) and beat them to 1/2 inch with the flat bottom of a heavy pot. Then I sear them. If they need a oven finish I do. The finished product is all about flavor.

[Gavin]

Looks like some good Manicotti. Wife's 10er birthday this weekend. Ribs were good