Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

A grilled chicken breast with chopped Brussels sprouts, kale, onion, cabbage, oil and vinegar. It was darn good.

Moose Kabobs! Saffron rice on the side.

Late night supper.Jamaican jerk chicken, black beans and rice with a garden salad.Even incorporated some scotch bonnet peppers into the mix as per the recipe.A tad hot but oh the flavor mon.

VERY GOOD, MON!!!

Canadian Thanksgiving long weekend !

Both kids home, + buddy from Thunder Bay.

Deer burgers Saturday night.

Thanksgiving supper Sunday night. Deb did awesomely well.

Jerked turkey, curried sweet potato wedges, potato bake, baby green peas, "stovetop stuffing" & pan juice turkey gravy.

I made turkey & rice soup from de carcass !

Enjoyed time together, set up blinds, stands & cameras Saturday & Sunday, & shot some rifles yesterday !

Great weekend.

Oh, & I feel like a bloated tick !

Nice job!

Last night was inspired by SSE's dinner can be simple thread.

Pork tenderloin (inner, not backstrap) @ room temp, rubbed with Busters BBQ seasoning & left to get to know each other for an hour or 2, while I preformed other duties.

Smoking hot CI frypan, oven on 350* fan forced.

Scorch on all sides to seal, total of about 2 minutes & then whole pan into oven for 10 minutes.

Remove & let rest, tented under foil while doing rest.

Add cornstarch to pan & make light roux & cook out flour taste, add beef broth & stir to incorporate & let thicken. At this stage, I added a generous splash of Bourbon & finally a good knob of butter. While all this goodness was coming together, I opened a can of country baked beans & warmed.

Sliced the tenderloin on the bias, added juices to the bourbon butter sauce & combined, then added sliced pork to pan.

Plate & ate.

Satisfied 2 !

Seared some pork tenderloin in a CI pan then finished it in chokecherry syrup with a nice salad.

Tonight it was a meatball poboy with provolone cheese. Local joint, none of that Subway crap.

MM, are you familiar with Yaka mein ?

284

No sir, please fill me in.

I looked it up. Turns out I have heard of it, just didn't remember the name. I haven't ventured into the NO hoods to sample it though.

It was featured on one of the cookiing shows awhile back and I've been hooked on it since. Good stuff. mmmmmmmmmmmm

Essential ingredient !!

http://store.slapyamama.com/collections/frontpage

Venison Stroganoff, Butternut Squash and nice Romaine (and veggies) salad with homemade Greek dressing

Deer stew, with lots of root veges.

Didn't have any Guinness, but had one of these in the fridge.



Style - Medium & Roasted ›

Rich deep brown colour; aromas of vanilla bean, mocha, caramel and dark toast; on the palate it is full bodied, dry and mildly carbonated, with flavours of coffee, vanilla, smoke and pumpernickel.

Thought we'd give it a try.

It worked out really well.

Brined chicken breast that will be topped with a thin layer of Dukes and Tony's. Baked over some thinly sliced red bliss (are they happy?) potatoes and mini carrots. Sweet green peas added in half way through the cook

A one pot baked creation that I have 4-5 times a month.

Venison steak au Poivre, sort of. Not heavily pepper crusted and no cognac. But pan seared and a peppercorn cream sauce.

Pan seared swordfish in olive oil and butter with chopped shallots, garlic and capers.

This turned out really well. A recipe from Boston's North End.

Saturday night was our opening of rifle deer season traditional meal.

Beef tenderloin steaks, cut 2 fingers thick, rubbed & chargrilled till just medium rare. Served with sautéed onions & cremini mushrooms & a garlic, cream & aged cheddar potato & sweet potato bake. Glass or 2 of good Cabernet & a Bookers to finish, around the fireplace.

Sunday night was a double recipe of potato & bacon soup, with fresh multigrain buns, a glass of Sonoma County Chardonnay or good Pinot Noir. Finished with couple of fingers of Crown Royal Northern Harvest Rye.

Good times with family & great friends !



No deer were harmed in the making of this memory.

Oh now, Stop! Excellent menus, 99, and double down on the Bookers! However, I would probably sub your second menu wine selection with a crispy Vernaccia di San Gimignano.

Just can't get that place out of my mind.