|
|
Joined: Jan 2009
Posts: 1,422
Campfire Regular
|
Campfire Regular
Joined: Jan 2009
Posts: 1,422 |
mountain fries, fresh caught salmon from Lake Ontario and venison steak and heart with mushrooms fried in butter and teriyaki sauce. cooked in cast iron of course ![[Linked Image]](http://img.photobucket.com/albums/v391/Andele/IMG_20160804_074029_zpskpzr40nh.jpg)
Last edited by Robster; 08/04/16.
Life is but the memories we've created.....Sully Erna
|
|
|
|
|
Joined: Feb 2013
Posts: 1,893
Campfire Regular
|
|
Campfire Regular
Joined: Feb 2013
Posts: 1,893 |
Funny, most men don't brag about eating tube steak.Guess maybe it's a queer thing???????????
|
|
|
|
|
Joined: Nov 2002
Posts: 33,686
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Nov 2002
Posts: 33,686 |
*** You are ignoring this user ***
Toggle the display of this post
Conduct is the best proof of character.
|
|
|
|
|
Joined: Sep 2005
Posts: 1,388
Campfire Regular
|
|
Campfire Regular
Joined: Sep 2005
Posts: 1,388 |
Simple stuff; beet greens with beets, spaghetti squash, grilled zucchini and burgers. ![[Linked Image]](http://i299.photobucket.com/albums/mm293/stomatador/20160807_151608_zpswnasj1nj.jpg) ![[Linked Image]](http://i299.photobucket.com/albums/mm293/stomatador/20160807_181708_zpsxcc6nvmb.jpg)
What would Porter Rockwell do?
|
|
|
|
|
Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Sep 2012
Posts: 8,736 |
Had a late lunch of menudo. Dinner is figs and prosciutto. Both golden and purple from the farmers market. The golden's are especially sweet.
Sean
|
|
|
|
|
Joined: Jul 2008
Posts: 1,716
Campfire Regular
|
Campfire Regular
Joined: Jul 2008
Posts: 1,716 |
Cod dredged in almond flour and smoked on my pellet smoker at 350F. Finished it in a pan under the broiler to crisp the top and lemon butter in the pan.
Despite my user name, no I am not from Texas.........
|
|
|
|
|
Joined: Nov 2009
Posts: 96
Campfire Greenhorn
|
|
Campfire Greenhorn
Joined: Nov 2009
Posts: 96 |
Peanut oil seared skinned ocean fresh white king salmon, beets and beet greens, zucchini grilled, fresh cucumber and romaine salad, and boiled gold potatoes....
Delightful fresh summer harvest.
Get out there and mix 'em up!
|
|
|
|
|
Joined: Jun 2011
Posts: 10,815
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Jun 2011
Posts: 10,815 |
![[Linked Image]](http://i379.photobucket.com/albums/oo236/rcamuglia/9A17F4C9-6AE8-4EE4-A6B7-5506B1331DC2.jpg) Venison Loin Lunch Spinach Salad with Gogonzola, Red Onion, Citrus Vinaigrette
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
|
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
|
Joined: Jan 2007
Posts: 35,900
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jan 2007
Posts: 35,900 |
Venison Loin Lunch Spinach Salad with Gogonzola, Red Onion, Citrus Vinaigrette Ooohhhhh! Nice!
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
|
|
|
|
|
Joined: Sep 2009
Posts: 41,956
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Sep 2009
Posts: 41,956 |
Looks gr8 Rick,
Just salt & course ground pepper, or some kind of rub ?
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
|
|
|
|
|
Joined: Sep 2014
Posts: 21,765
Campfire Ranger
|
|
Campfire Ranger
Joined: Sep 2014
Posts: 21,765 |
Just me tonight. Delmonicos done on charcoal, covered with garlic sautéed button mushrooms. Yukon Gold potatoes, finished on grill with season salt and olive oil. Beer.
Last edited by Dillonbuck; 08/10/16.
Parents who say they have good kids..Usually don't!
|
|
|
|
|
Joined: Jan 2007
Posts: 35,900
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jan 2007
Posts: 35,900 |
Amazing food on here. I am delighted at the CF cooking mentality. Wonderful! Last night. Chicken saltimbocca. It came out pretty good with no leftovers! ![[Linked Image]](http://i1187.photobucket.com/albums/z395/BobinNH1/IMG_0666.jpg)
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
|
|
|
|
|
Joined: Jun 2001
Posts: 8,649
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Jun 2001
Posts: 8,649 |
Amazing food on here. I am delighted at the CF cooking mentality. Wonderful!
Last night. Chicken saltimbocca. It came out pretty good with no leftovers!] BobinNH, I don't know that dish, so I did a search for recipes. I found so many recipes that I can't decide what to try first! Could you post your recipe, or direct me to it if it is online? John
|
|
|
|
|
Joined: Jan 2007
Posts: 35,900
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jan 2007
Posts: 35,900 |
John: There are a million ways for saltimbocca....I am no expert. I learned from watching so can't direct you to a recipe. Also I am not a good cook and season stuff on the fly,and never write stuff down.
That said, here's what I did here:
-start with chicken cutlets which are thin filleted chicken breast. My butcher pounds them flat.
-Lay it flat and season with salt /pepper.
-Add a couple slices of prosciutto,laid flat on the chicken breast. I use Di Parma.
-Toss in a couple of Sage leaves. Add a slice of Fontina cheese. Roll the whole thing up and push through a couple of toothpicks to hold it together.
- Dredge in flour,all over.
- In a skillet, or braising pan, heat EVOO to medium heat with two cloves whole garlic, just for flavor. Place chicken breast in and cook to golden brown.
NOT TOO HOT! I use tongs to turn it and check it.
When golden brown, add white wine. I use a Chardonnay....Let simmer on medium/low heat. Add some chicken stock. Let it simmer.
At this point you can pop the whole pan in the oven for a few minutes and reduce the liquid. I just popped the lid on the braising pan and let it sit. The picture you see it was all done.
When done the chicken will look cooked and the cheese will be melted. Remove to serve and pour the liquid into a gravy bowl to put over chicken.
Serve. Enjoy.
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
|
|
|
|
|
Joined: Dec 2013
Posts: 44,161
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Dec 2013
Posts: 44,161 |
Bob, for not knowing what you're doing, you just did a jam up job of explaining that dish.
Cheers!
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
|
|
|
|
|
Joined: Nov 2002
Posts: 33,686
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Nov 2002
Posts: 33,686 |
My thoughts. I had a can of teeaked Dennisons chili today.
Conduct is the best proof of character.
|
|
|
|
|
Joined: Nov 2002
Posts: 33,686
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Nov 2002
Posts: 33,686 |
John: There are a million ways for saltimbocca....I am no expert. I learned from watching so can't direct you to a recipe. Also I am not a good cook and season stuff on the fly,and never write stuff down.
That said, here's what I did here:
-start with chicken cutlets which are thin filleted chicken breast. My butcher pounds them flat.
-Lay it flat and season with salt /pepper.
-Add a couple slices of prosciutto,laid flat on the chicken breast. I use Di Parma.
-Toss in a couple of Sage leaves. Add a slice of Fontina cheese. Roll the whole thing up and push through a couple of toothpicks to hold it together.
- Dredge in flour,all over.
- In a skillet, or braising pan, heat EVOO to medium heat with two cloves whole garlic, just for flavor. Place chicken breast in and cook to golden brown.
NOT TOO HOT! I use tongs to turn it and check it.
When golden brown, add white wine. I use a Chardonnay....Let simmer on medium/low heat. Add some chicken stock. Let it simmer.
At this point you can pop the whole pan in the oven for a few minutes and reduce the liquid. I just popped the lid on the braising pan and let it sit. The picture you see it was all done.
When done the chicken will look cooked and the cheese will be melted. Remove to serve and pour the liquid into a gravy bowl to put over chicken.
Serve. Enjoy. My method is similar though it is always with thin veal slices. One of my favorite dishes. I a more than thankful for having grown up in an Italian house.
Conduct is the best proof of character.
|
|
|
|
|
Joined: Jun 2001
Posts: 8,649
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Jun 2001
Posts: 8,649 |
John: There are a million ways for saltimbocca....I am no expert. I learned from watching so can't direct you to a recipe. Also I am not a good cook and season stuff on the fly,and never write stuff down.
That said, here's what I did here:
-start with chicken cutlets which are thin filleted chicken breast. My butcher pounds them flat.
-Lay it flat and season with salt /pepper.
-Add a couple slices of prosciutto,laid flat on the chicken breast. I use Di Parma.
-Toss in a couple of Sage leaves. Add a slice of Fontina cheese. Roll the whole thing up and push through a couple of toothpicks to hold it together.
- Dredge in flour,all over.
- In a skillet, or braising pan, heat EVOO to medium heat with two cloves whole garlic, just for flavor. Place chicken breast in and cook to golden brown.
NOT TOO HOT! I use tongs to turn it and check it.
When golden brown, add white wine. I use a Chardonnay....Let simmer on medium/low heat. Add some chicken stock. Let it simmer.
At this point you can pop the whole pan in the oven for a few minutes and reduce the liquid. I just popped the lid on the braising pan and let it sit. The picture you see it was all done.
When done the chicken will look cooked and the cheese will be melted. Remove to serve and pour the liquid into a gravy bowl to put over chicken.
Serve. Enjoy. Many thanks! I think that is simple enough for even me! I will pick up the ingredients on my next shopping trip. John
|
|
|
|
|
Joined: Jan 2007
Posts: 35,900
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jan 2007
Posts: 35,900 |
It isn't hard. Just hover over it to keep it from getting too hot. No smoking oil.
It occurred to me a few capers would go nice in the liquid.
EdM the veal is good! Never thought of using it!
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
|
|
|
|
|
559 members (10Glocks, 10ring1, 12344mag, 007FJ, 10gaugemag, 06hunter59, 54 invisible),
2,417
guests, and
1,201
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
Forums81
Topics1,191,242
Posts18,466,876
Members73,925
| |
Most Online11,491
Jul 7th, 2023
|
|
|
|
![[Linked Image]](http://smg.photobucket.com/user/Andele/media/IMG_20160804_074029_zpskpzr40nh.jpg.html)
![[Linked Image]](http://s379.photobucket.com/user/rcamuglia/media/9A17F4C9-6AE8-4EE4-A6B7-5506B1331DC2.jpg.html)
