Son of What's Cooking

[ness]

Lamb. IMO nothing better. Shanks. Slow cooker braised with wine, stock, and herbs.

Polenta. One of God's gifts.

IMG_0574.jpg

I don't have any experience with lamb, but I gotta say that just looks Gerard! Rather, Great!

[Terrierman]

Phenoligical. WTH is that?

[ness]

Phenoligical. WTH is that?

Lol. Hell if I know. Sounds medical. Still wondering how great became Gerard. Oh, the mysteries of the Internet...

[slab slinger]

First time checking out this thread. Wow ya'll should have your own cookin show. Little to fancy for me, but it all looks good. Don't think i have the skills in the kitchen to make any of that. Makes my supper tonight of fried wild turkey breast and morels look like poor folk food. Haha

[fishinwrench]

After a long hard day at work we lit a bon-fire and roasted some hotdogs, had pasta salad and tater chips.

For dessert: Better than sex cake.

It freakin' ROCKED !

But now I can't go to bed until the fire burns down (we got a little carried away). Always fear a late night gust of wind causing 500k worth of boats burning up.

[ness]

No rules or expectations on this thread or the other one. I like to cook, and I'll post up if I think it might be interesting to other folks. If I eat a can of Spagetti-Os, well I don't bother.

So, how'd you fix the turkey and morels? I've never had wild turkey. I like my morels cooked in butter with a little salt and pepper. Simple like.

[fishinwrench]

Fried Wild Turkey tastes like fried baloney, only tougher.

[slab slinger]

Wrench...I'll be glad to take any unwanted turkey breast off your hands anytime. I debone breast meat off bird. Take your time cleaning it up all feathers, shot if any, and membrane ect. Then chunk it up in size u want to fry. Then i brine it in salt sugar and water in bowl in fridge for 24 hrs. It'll get alot of the blood out and tinderize the meat.

Frying wild turk is easy. I mix flour salt, pepper, and Cajun seasoning for coating. Beat up an egg wash With same sseasonings. Dredge chunks in flour and then wash then back in flour. After a batter all chunks i let them sit till the flour looks wet around 10 min. Then drop in hot grease and fry till done.

Mushrooms. Fry in butter with just salt pepper no flour is my fav. My wife and kids like them deep fried just flour salt pepper no egg wash. Im wanting to try a stuffed morel recipe i got off internet for stuffed morels. Cream cheese and crab meat filler. Just scared to ruin a good thing. Haha

[rps]

Wrench...I'll be glad to take any unwanted turkey breast off your hands anytime. I debone breast meat off bird. Take your time cleaning it up all feathers, shot if any, and membrane ect. Then chunk it up in size u want to fry. Then i brine it in salt sugar and water in bowl in fridge for 24 hrs. It'll get alot of the blood out and tinderize the meat.

Frying wild turk is easy. I mix flour salt, pepper, and Cajun seasoning for coating. Beat up an egg wash With same sseasonings. Dredge chunks in flour and then wash then back in flour. After a batter all chunks i let them sit till the flour looks wet around 10 min. Then drop in hot grease and fry till done.

Mushrooms. Fry in butter with just salt pepper no flour is my fav. My wife and kids like them deep fried just flour salt pepper no egg wash. Im wanting to try a stuffed morel recipe i got off internet for stuffed morels. Cream cheese and crab meat filler. Just scared to ruin a good thing. Haha

My wife loves a recipe I "made up". Cook and fine dice bacon or ham. Mix it with cream cheese, mozzarella, herbs (parsley, thyme,basil, whatever), add egg or cream to make it a bit more fluid, and salt and pepper. Put the mix in a baggie and snip off a corner so you can squeeze the mix into the mushroom. Saute the result in butter that has some garlic (not much) in it.

[slab slinger]

Rsp...would like to have your recipe on your stuffed shrooms. Think you can PM it to me. Thanks