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Post by Woody Williams on Dec 12, 2023 18:49:43 GMT -5
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Post by HighCotton on Dec 12, 2023 19:59:32 GMT -5
Exactly what I wanted.  Yeah! I want me sum a dat too!!!  |
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Post by featherduster on Dec 12, 2023 21:32:08 GMT -5
Exactly what I wanted. Yeah! I want me sum a dat too!!! COTTON: That post of your grandson's cooking is what got me to this. I have always liked the postings of food prepared at your home. |
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Post by marshallco on Dec 12, 2023 22:25:10 GMT -5
Exactly what I wanted. The only thing wrong with your plate Feather is that there’s still room for more. My mom used to make beef stroganoff, it was amazing. |
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Post by deadeer on Dec 13, 2023 1:04:06 GMT -5
I organized my garage freezer this week. I found an old pork butt that had a sell by date of Feb 22. We thawed it out, looked and smelled ok, smoked it and then choked it down. So far so good. Lol. I toasted some buns and then added Cole slaw to the sammiches and they were tasty!
Found some chip dip at a local grocery store. It was "Kansas City burnt ends dip". Holy cow was it ever fabulous!!!
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Post by deadeer on Dec 15, 2023 22:08:04 GMT -5
Made a pot of squirrel and dumplings today.  Turned out very good. Gonna try a few different recipes I found online. Still plan on reducing the local population till the end of the season. |
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Post by featherduster on Dec 16, 2023 4:52:13 GMT -5
That looks delicious!
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Post by freedomhunter on Dec 17, 2023 12:24:13 GMT -5
Asparagus and filet with bacon  |
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Post by deadeer on Dec 17, 2023 13:05:49 GMT -5
Asparagus and filet with bacon Looks great. We like bacon wrapped asparagus, and a sprinkle of sweet rib rub. |
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Post by deadeer on Dec 17, 2023 13:07:11 GMT -5
Good to see more guys contributing here. I always get stuck in a rut, so nice to get ideas from other's culinary tastes and skills.
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Post by featherduster on Dec 17, 2023 13:58:40 GMT -5
Good to see more guys contributing here. I always get stuck in a rut, so nice to get ideas from other's culinary tastes and skills. I agree. When you learn to experiment and expand your culinary skills hunting takes on a new meaning. |
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Post by featherduster on Dec 17, 2023 18:32:15 GMT -5
Tonight for supper my wife and I blew this one away.
I pan seared 2 farm raised and fattened duck breast and legs in a cast iron skillet then finished them off on the grill to crispen the skin.
While I was doing this my wife made scrambled eggs and added MERLOT BELLAVITANO CHEESE to the eggs.
She also sauteed in butter the last of this years Morel mushrooms.
Throw in a baked potato, fresh orange juice toasted French bread with garlic butter and you have a meal fit for a KING and a QUEEN.
PHOTO ATTACHED:
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Post by featherduster on Dec 17, 2023 18:37:01 GMT -5
Potato at 12:00, MORELS at 3:00, toasted Fresh bread with garlic butter, scrambled eggs with cheese at 6:00 and a duck leg at 9:00.  |
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Post by deadeer on Dec 18, 2023 12:45:47 GMT -5
Potato at 12:00, MORELS at 3:00, toasted Fresh bread with garlic butter, scrambled eggs with cheese at 6:00 and a duck leg at 9:00. I might be over to lick the plates later.😋 Outstanding looking! |
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Post by deadeer on Dec 18, 2023 12:50:47 GMT -5
My wife wont eat squirrel. But she tried it with the dumplings and liked the concept.
So today I made chicken and dumplings for lunch. I saw a 3 ingredient version, and it turned out pretty dang good.
One rotisserie chicken, one can of chicken broth, and one can of biscuits.
Bring broth to boil, debone and chunk or shred chicken and add, simmer a bit, pull off chunks of biscuits and drop in, simmer until biscuits fluffed up. I added pepper to my bowl, and down the hatch. Yummy.
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Post by esshup on Dec 18, 2023 20:15:13 GMT -5
Tonight for supper my wife and I blew this one away. I pan seared 2 farm raised and fattened duck breast and legs in a cast iron skillet then finished them off on the grill to crispen the skin. While I was doing this my wife made scrambled eggs and added MERLOT BELLAVITANO CHEESE to the eggs. She also sauteed in butter the last of this years Morel mushrooms. Throw in a baked potato, fresh orange juice toasted French bread with garlic butter and you have a meal fit for a KING and a QUEEN. PHOTO ATTACHED: Ummmmmm..... Why farm raised? |
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Post by featherduster on Dec 18, 2023 21:08:46 GMT -5
Tonight for supper my wife and I blew this one away. I pan seared 2 farm raised and fattened duck breast and legs in a cast iron skillet then finished them off on the grill to crispen the skin. While I was doing this my wife made scrambled eggs and added MERLOT BELLAVITANO CHEESE to the eggs. She also sauteed in butter the last of this years Morel mushrooms. Throw in a baked potato, fresh orange juice toasted French bread with garlic butter and you have a meal fit for a KING and a QUEEN. PHOTO ATTACHED: Ummmmmm..... Why farm raised? That's the only way to get a duck with good thick yellow fat. Wild ducks have no or very little fat plus they are not as tender as a raise duck. |
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Post by omegahunter on Dec 19, 2023 22:03:29 GMT -5
Four out of the last 5 squirrels were definitely on the old side, so tried something I read here or on one of the Facebook hunting pages. Baked them first and then fried. Wow! Talk about tender!! Abbie and I had fried potatoes with onions to go with the squirrels. Baked at 350° for 2 hours and 15 minutes and then breaded with the Cajun breading and into the deep fryer just long enough to get the breading crispy. Meat was like a really young squirrel!  |
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Post by deadeer on Dec 20, 2023 1:49:36 GMT -5
Four out of the last 5 squirrels were definitely on the old side, so tried something I read here or on one of the Facebook hunting pages. Baked them first and then fried. Wow! Talk about tender!! Abbie and I had fried potatoes with onions to go with the squirrels. Baked at 350° for 2 hours and 15 minutes and then breaded with the Cajun breading and into the deep fryer just long enough to get the breading crispy. Meat was like a really young squirrel! Definately gonna try it! |
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Post by bullseye69 on Dec 20, 2023 7:58:50 GMT -5
That looks good too!
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