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

cooked a chicken, and shredded the meat. Using the cooking liquid, did a bag of egg noodles. Added mushrooms, two pounds of frozen mixed veggies, onions, garlic and seasoning.
I'm afraid I'll be eating chicken soup for a week now. lol

Last night had friends over.

6' O'clock grilled moose (last of my backstrap) - 4 o'clock grilled whitetail backstrap and 2 o'clock whitetail backstrap I wrapped in bacon and (over) grilled.

Middle some roasted potatoes and then the brussels.

a meal fit for a king!

Made 3 chicken stuffed peppers and 2 giant meatballs so Deb can survive while I'm in Texas this week

Buffalo chicken fingers for me tonight
Made a new sauce and it came out very good...Franks hot sauce ,butter,garlic powder,black pepper and homemade NY maple syrup from DannyL here on the 'fire

You're a good man, Charlie Brown.

Lookin great Allan !

Forgot, we also made fish cakes on the weekend. Had 'em last night with halved grape tomatoes, butter lettuce & the bacon ranch !

Burnt a couple !



Good eats too !

Dang the 'Fire eats good.

How do you make those fishcakes, '99?

We had brinner tonight. Eggs Benedict.



Used a new blender recipe for the Hollandaise sauce. Makes it a lot quicker.

Elk tenderloin seasoned in olive oil/salt/pepper/garlic powder/soy sauce/worcester/ and some juniper berries for a couple days .

Grilled with a twice baked potato and some mushrooms and onions. Added a little Madera to that mix and it was worth doing.

All those look great men.

Sheppard's pie with blueberry pie for desert at a friend's home for this bunch of wayfaring souls tonight.
It was good, and, I ate too much.

Venison Stroganoff with egg noodles

That hits a soft spot. I love a good stroganoff.

pan fried Redfish filets, dirty rice, coleslaw. Sweet Iced Tea to warsh it down with.

Nice.

We had backstraps and some fresh sour dough bread the neighbors brought over.

Last night: Baby brussels sprouts with about an equal amount of home made maple bacon.

Tonight: Venison round steak carmelized in elderberry syrup and asparagus.

Sun dried tomatoes parmesean chicken

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Iowa Angus sirloins, grilled on the deck in Wabigoon, with curly fries, and yellow,and green beans.

Boots that looks tasty!

Steak sandwich. Rib steak on garlic bread with maters and lettuce.

Sorry Ella, was visiting the USofA for a long weekend of snow boarding fun !!

It's a Jamie Oliver recipe;

Ingredients
sea salt and freshly ground black pepper
50 g fresh or frozen peas
600 g potatoes
½ a bunch of fresh chives
2 x 180g tins of quality salmon
1 lemon
1 tablespoon plain flour , plus extra for dusting
1 large free-range egg
olive oil

Method

This recipe is so tasty that it’s a really good idea to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.
1. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
2. Place on a high heat and bring to the boil. Meanwhile…
3. If using fresh peas, pod them into a bowl, then leave to one side.
4. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
5. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
6. Finely chop the chives and add them to a mixing bowl.
7. Drain the salmon in a sieve over the sink .
8. Add the salmon to the bowl, using a fork to flake it into small chunks.
9. Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…
10. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
11. Crack in the egg and season with a tiny pinch of pepper.
12. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
13. Add the mash to the bowl, then mix together until really well combined.
14. Sprinkle a little flour over a clean work surface and onto a large plate.
15. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
16. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
17. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
18. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
19. Cut the zested lemon into wedges.
20. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.

Jamie's top tip: This is recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes.

http://www.jamieoliver.com/recipes/fish-recipes/salmon-fishcakes/

Snowy blizzard here everything is closed so made a pot of chicken and veggie soup