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

Some folks have access to baguettes, Havarti cheese and Dijon mustard.

Other can only get Wonder bread, Velveeta and Frenches!


You method does sound good though!

Dude, I'm in the middle of no-where too.

Just ask Richard.

Gotta shop smart when ya'll head to the big smoke !

I tried my hand at Scalloped Potato's tonight. They turned out pretty good.

I used this recipe cept I left out the bell pepper and threw in a couple hand fulls of frozen green beans.

http://www.geniuskitchen.com/recipe/scalloped-potatoes-and-ham-5194?ftab=reviews#activity-feed

PAUL!, you are on cloud nine. Well make that cloud four, and a half.

Brown butter scallops and pasta puttanesca.

Got a butterflied leg of lamb, smoked for a couple hours, cranked up finishing now

Reverse seared a pair of tri tips on the new MAK pellet pooper. Turned out pretty well. Cooked low until 115F, and pulled it until the grill was up to full tilt for a sear of a few minutes per side. Started 20 minute rest at 130F. Wife's garlic rosemary smashed new potatoes really rocked. I'm stuffed!

Jeff

Gumbo from the recipe Charlie gave me.

Everyone liked it. Busted out a new bottle of Crystal hot sauce for the occasion.


It did thicken up before we ate it.

That's pretty much what it should look like Jim.....I put a lot more Trinity than the recipe calls for in it though.

Did you serve it on rice?

Yes we did.

We have this fancy rice cooker that will cook 4 cups of rice. Everyone had seconds, well, except for Daniel Boy.....he is 2 and had been grazing all afternoon!


The relatively small amount of trinity did surprise me.

Do you cook it all with the roux or do you add more later?

That roux is damn dangerous stuff. Got two big blisters on my finger from some careless spoon work.

I just went back and looked at that recipe again....like all recipe's it's just a good place to start...
I've changed a few things over the years.....first I simplified things by cooking the chicken in my little toaster oven ahead of time and letting it cool enough to get it off the bones (I like thighs better than breasts...not that it matters).
Then I cook everything in the same pot......I start by browning the sausage a little (not too much) and then making the roux.....add the Trinity for about five minutes and then the liquid and spices ......then add the chicken, sausage, and okra the last hour.....

Oh....and reduce the broth to 4-5 cups...eight cups is way to much....I like it thick and you can always add more broth.

Got it.

I will make some notes.

Put a scorch on some scallops again. Salad on the side.

Doood, that looks good!

Thanks. Costco scallops. It's become a fave.
And, it's Art's fault.

Fish 'n' chips !

Seasoned, pan fried walleye fillets, in lemon thyme butter & a little olive oil.

Sides of chips(fries) & green salad with grape tomatoes & homemade dressing.

Now that hunting is done, we finally have enough ice, to get to fishin' !

Boy I bet that was good....

So good, we had it again last night !!

No grape tomatoes left, so chunked up some romas !

Wife bought a little local cook book from the town to the east.

I like those kinds of books, fun to read.

Tonight we had baked meatballs with bbq sauce and corn casserole.

The meatballs and homemade sauce was very good......the corn casserole was excellent!


We eat all our meals together as a family, and the kids take turns saying grace at supper time. I dont participate in the saying of grace, but I make sure they dont forget to say it!


Life aint bad!

Escalloped Cabbage

Someone (LD maybe) posted this tasty recipe but I changed it up a little by layering some onions and smoked sausage under the cabbage. I also mix some creole seasoning in the sauce instead of chopped Jalapeno's.
Takes me about four days to eat a batch but I like it so much I don't mind eating leftovers.

http://thepioneerwoman.com/cooking/edna-maes-escalloped-cabbage-recipe/