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I guess the name bavette comes from the French language. Not reindeer but cow. The cheap parts usually made into ground meat. Fried on very high temp, only one or two minutes per side and then cut across the grain.Quote:
Originally Posted by Nightblade
Game of Thrones tribute dinner on the go for tonight.
Beef and bacon pie, all from scratch. And from the fire and ice cook book.
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Just about ready to assemble.
It's in the oven now, as are the medieval baked Granny Smith apples and my version of the north man buns. Doing mine with sharp cheese and garlic but also from scratch.
Only thing missing is the mead.
Nicely done! It must smell amazing in Casa de Mike.Quote:
Originally Posted by MikeB52
We just finished Season 5 this morning.
'Twas delicious,
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Held together on the plate nicely, I like a firm slice of meat pie. Let the gravy make it runny,
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And Granny Smith baked and stuffed with walnuts, dried cranberries, brown sugar and maple syrup reduction for dessert.
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Fully full and having a bourbon before the show starts.
:beer1:
Mmmm !! Yummy. I like your silverware by the way. I notice those kinds of things.Quote:
Originally Posted by Sailor
Gawd....that really does look beautiful !!:bowQuote:
Originally Posted by MikeB52
1st attempt at Kimchi. Too much ginger. I'm going to let it ferment some more and see if it will tame the ginger. If not, this batch will be scrap.
I'm gonna try and find some online because we just don't have'em here anywhere that I know of ?Quote:
Originally Posted by MikeB52
Copied from Wikipedia. Regarding the cloudberry, cause I'm curious as well.Quote:
Originally Posted by Nightblade
Cloudberries occur naturally throughout the Northern Hemisphere from 78°N, south to about 55°N, and very scattered south to 44°N mainly in mountainous areas. In Europe they grow in the Nordic countries and the Baltic states. In Asia across northern Russia east towards the Pacific Ocean. Small populations are also found further south, as a botanical vestige of the Ice Ages; it is found in Germany's Weser and Elbe valleys, where it is under legal protection, and in the moorlands of Britain and Ireland.[citation needed] In North America, cloudberries grow wild across most of northern Canada, Alaska, northern Minnesota, New Hampshire, and Maine; there is a historical record of a small population formerly occurring on Long Island east of New York City.[3][4]
How about Ikea?Quote:
Originally Posted by Nightblade
I am going to have to try this now....
My wife is going this weekend to northern Minnesota this weekend but I think it is the wrong time of the year to harvest them. ;)
I will ask her to look as the girls shop. But if that doesn't work there is a Swedish shop a few miles from me that has jam.
I thought Denver was more cosmopolitan?Quote:
Originally Posted by Nightblade
I found mine in Stockholm WI population 75. :shrug:
It tastes very good but don't think I will be buying it often as this is about $1 worth on my piece of toast.
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If you are going to make a pot of Bolognese, make a pot of Bolognese.
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A months worth or 30 people in one night? :D
I went to a themed dinner with classmates at our instructor's house this weekend. It was 10 courses based of a mid-19th century riverboat menu. I brought a beef roast with orange, cranberry, and bourbon sauce.
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After marinating overnight
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Just out of the oven
What is the best way to slice this across the different muscle groups?Quote:
Originally Posted by Leatherstockiings
I really don't know. I sliced across at a diagonal since I didn't know. In hindsight I probably might go with cutting from top to bottom in the photo. The long cuts got sloppy as I carved at the center.Quote:
Originally Posted by 32t
Nice roast, and yup, across top to bottom as in the pic would be nice slices with a good cross grain.Quote:
Originally Posted by Leatherstockiings
Delicious sounding roast with the cranberry and bourbon..
:tu
Thanks for the honest reply!!!:rock:Quote:
Originally Posted by Leatherstockiings
Maybe someone here can help us out!
Thanks Mike!
If I remember right cudarunner is/was a butcher and he is hanging out!
OCD....never had it before and feel like Iam missing out. Can you tell us the ingredients and steps to make it ? It looks tasty .Quote:
Originally Posted by OCDshaver
I just posted it in the recipe thread.Quote:
Originally Posted by nessmuck
Hope this link works;Quote:
Originally Posted by OCDshaver
http://straightrazorpalace.com/plate...ml#post1628180
The Mrs and I are enjoying griddle Tuna with a chilli dressing mango & coconut salad with a courgette pepper and halumi kebab, my idea of heaven on a plate.
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I had a couple of hours to kill before a meeting tonight in a town 20 miles from home. Any restaurant or bar/grill that maybe appealed to me was a zoo or had no parking....
I ended up having a picnic on the tailgate of my truck eating Hooks Paradise Blue cheese :tu on some fancy bread and strawberry yogurt.
Sorry no pictures!:D
I also got a small Alpaca loin, .38 lbs. Does anyone have any ideas on how to cook it for tomorrow or the next day? They also had some reindeer polish sausage that sounded fun but it was marked hot and I was afraid that the spices would cover up the true taste of the meat.
Back when the World and I were young and I'd be out and about with my dad and it was lunch time he'd say: "How about some Horse C**k and cheese"? When he came out of the store and back in his pickup-it was always the same thing: Ring bologna, cheddar cheese, saltine crackers along with some cold beer and soda pop.
Dad's long dead and gone and I haven't seen ring bologna in years but how I'd love to share some with him now.
Personally I'd have given the reindeer sausage a go whether it was labeled as hot or not.
As far a the Alpaca loin goes, fresh crushed garlic with chopped rosemary and fresh cracked pepper mixed with extra virgin olive oil as a rub then wrapped in thick cut bacon sounds like it would be very nice. Should keep it moist and have a lot of flavor. At about a 1/3rd of a pound it won't take long to cook!!!
I've never fixed Alpaca loin before;however bacon is King! :y
Bacon makes anything taste good!:D
I am leaning towards making medallions and using a little butter pan frying the Alpaca. I can always add salt and pepper after if needed...
I have had Alligator a couple of time but the way it was cooked, for example on a stick at the state fair, didn't let you taste the actual flavor of the meat.
Come on down here,,,, we will let you wrestle the gator first,, if you win, you can eat it. :shrug:Quote:
Originally Posted by 32t
Don't get more actual than that.
It's Fiddlehead season !!!!! Won't last long !!http://i1327.photobucket.com/albums/...psemkoxiwr.jpg
I just know the questions going to be asked so here's some info.Quote:
Originally Posted by nessmuck
https://www.youtube.com/watch?v=cKx00sIo_GA
NOT ALL FERNS ARE EDIBLE! Same goes for mushrooms!
Today is Mother's Day so i decided to make pancakes for wifey. Didn't have to make them alone; i had a loyal guard watching that everything goes ok. Or maybe it was just hungry, as always.
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Add some cream & cloudberry jam and eat!
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Last nights dinner.
Tenderloin steaks, 1.75" thick cuts, home fries, Asian salad blend with ginger dressing, bbq ciabatta garlic loaf.
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Wife's pre birthday celebratory dinner. Her birthdays today, on Mother's Day yet, so one less present I have to buy, lol..
Cheers.
Now I have to consider bbq pancakes, as that looks awesome sailor!
My youngest sons 25 th Birthday today.....and you get Lobstah around here on you B-Day......big ones too !!!! 3+ lbshttp://i1327.photobucket.com/albums/...pssexhmvn0.jpg
Spring has sprung, the ground thawed as well. Fire up yer Q and give er hell!
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Angus beef, turkey burgers, pineapple and grilled peppers in the basket.
:beer1:
Fiddleheads,Greek Salad,red potato...and a wicked Rib Eye ..http://i1327.photobucket.com/albums/...ps02loygko.jpg
I looked for some fiddle heads while in the woods and I was on the very late side. I nibbled a few anyway. I ate some honeysuckle flowers and a couple of leeks. I gathered some watercress to bring home and ate a little of that also. I only found one Morel mushroom. Not really dinner but snacking while walking.
I was about 6 feet away from a fawn in the knee high grass before I noticed it. I sure bet that would have been tender but I will wait for a while until I harvest it!;)
A salad in the making.
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I call it the potato ark. 5lbs red potatoes, chopped up an onion, a poblano, green peppers.. sometimes asparagus tips but i got lazy tonight. Toss in some olive oil.. then cover the whole shabang with slab bacon, wrap it up and throw it in the oven for 2 hours at 400 deg. Ill be eating potatoes for about a week.
Looks and sounds good? But where's the black pepper? :thinking:Quote:
Originally Posted by MW76
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Oh geez.. you're right! I haven't done one of these in a while. It usually gets peppered up. Next time.. ill remember :)Quote:
Originally Posted by cudarunner
I can see some of my Kielbasa sliced up and mixed in and skip the bacon/or perhaps chop 'some' bacon up and mix that in also and leave out the olive oil :shrug:Quote:
Originally Posted by MW76
Recipes like this are so versatile. :tu
