The recipe is in the above post. #356
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Would love to know what shrooms you could gather ....need more survival skills I quess...but I'm good with a sharp flint and a piece of steel..LOL
Cornish Game Hens, spatchcocked and roasted in the convection oven @ 425 for 30 minutes.
One per person is just right!
http://i168.photobucket.com/albums/u...ps555ccb5c.jpg
Its Chili for the ball game .....still have to add the secret ingredient .....chocolate !!!!http://i1327.photobucket.com/albums/...ps04523bce.jpg
On a related note, chocolate with a little chile pepper is good.
Egad, I thought - tomatoes in chili? Then I saw the location.. New Hampshire, OK, understood.
Seriously though, I like it that way too and yours looks great. A touch of chocolate is the secret ingredient in many a fine barbecue sauce as well (and no, tomatoes do not belong in a proper BBQ sauce either). :)
rs,
Tack
Attachment 144573
Prime rib, with mashed potatoes.
Onion, corn and tomato.
And a great wine.
Makes my scrambled eggs look like.....scrambled eggs
Had share this, it was tasty. Philly moose-steak/French dip with roasted fingerling spuds.
Attachment 144659
Attachment 145247
Chilli con carne (beef and pork, 4 kinds of beans, several different hot peppers, onions etc.)
Tonights Supper was a quick but very tasty soup. Chicken stock, ground turkey, olive oil, basmati rice, sage, garlic, mushrooms, spring onions, kale and I threw in the last sausage in the fridge. Tasty .........Attachment 145651
This nights supper was ......... Irish champ potatoes and sausages . simple but tasty.....Attachment 145985
Chili is one of my favorites, my dad used to make the absolute best chili EVER. But he never told anyone the recipe, so when he died nobody knew how to make it. My little brother has been trying for years to figure it out though. It did look similar to yours and it does look delicious
'Didn't take pix, but yest. was 2 loaves of alaskan sourdough bread, 2 whole boneless pork sirloins w/ apples from the yard piling on, 2 lg onions, cored & stuffed w/ peeled garlic, 8 red potatoes & 2 lg yams - all baked in a wood-fired oven. A week's worth of meals, cooked w/ 5 pcs of wood.
For the honorable Nightblade - last week's ovenage. :)
http://straightrazorpalace.com/conve...ily-bread.html
@ Pinklather....In the great final words of the Goblin King........"Yep, that'll do it !":) Thank Yooo !
I made this on the fly...I'm calling it Cajun Curry .....it is ....sliced potato, basmati rice, celery, onions, green bell pepper, bratwurst, okra and my home made Cajun spice. All simmered in beef stock and a little bacon drippings . It was slap ya mama good sahib !! :) ....... Attachment 146048
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Pasta Carbonara, fast, easy and good. :)
Spaghetti
Bacon
Egg yolk
Parmasan
Salt and Pepper
Served with a good Italian Merlot.
Bacon, mental health food. :)
Especially with a good red wine.
Seafood Gumbo -
Complete with Crayfish, Shrimp, Andouille Sausage, Chicken, served over some Zatarains Dirty Rice,,,
The oven session yest. was 2 more whole pork sirloins, 2 family packs of boneless/skinless ginormous chicken breasts, 2 family packs of leg quarters and 1 loaf of sour rye, 3 of Flemish Desem (sourdough whole wheat made w/ a bizarre starter I refer to as my pet rock). About 4/5ths of the meat is vacuum packed and frozen.
Sandwiches (10) Roast beef, shallot, red bell pepper, cream, blue & jack cheese w/ safflower mayo on Malted Rye Desem (5), then chicken breast, hard dry salami w/ shallot, red pepper, cracked pepper, cream & jack cheese on potato rosemary bread (3), and finally one roast beef like above on Sour Rye, one chicken/salami on Flemish Desem.
Yes, I do turn down paid lunches so I can eat my sandwiches.
BTW Glen - that sounded delicious!
Y'know y'all... when ya post something really delicious with no pic it's kinda like a blind man tied to a tree knowing a hot girl is standin in front of'im au natural . :aargh:
It's that time of year again. It's duck season at my house. Similar to whole hog cooking, this is whole duck cooking. These ducks were broken down today. The breasts will be submerged in a brine to cure them and they will be smoked on Wednesday. The fat is being rendered to cook potatoes and meats this winter. The legs will be salted and seasoned and will be cooked in sous vide in some of their own fat before being frozen for impromptu salads and dinners. The rest is all being used to make a nice rich duck stock. I'll post an update when there is more finished.
Nice! Mother nature did us a great favor when duck was introduced to the food chain. : )
I love to pick up a Peking Duck when we are over in San Franciso's china town.
Only had duck once......it's a meat I overlook for some reason.....have to try it again