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

Slice the elk thin, then I add salt, pepper, little bit of Ponzu, and sesame oil. Mix it in well and let it set awhile in the fridge.

There’s also a spicy elk mixture inside some of them. I chop up the elk fine as I can with a knife, add chili garlic sauce and siracha mayo, little ponzu... it rocks. Kinda like a spicy tuna adaptation with elk.

That's bad ass. Thanks.

It’s quite good. The sesame oil is the ticket.

Also inside is avocado, cucumber and cream cheese.

I was on a sesame oil kick a few years back. Started getting expensive, though.

Love that stuff.

King Ranch Chicken Soup.

I stumbled across the recipe and it sounded good so I made half of batch.
It's pretty dam good....I'll probably make it again but next time I'll pick up some Modelo Negro to wash it down with.
It was looking kind of runny but surprisingly the tortillas really thickened it up.


http://www.myrecipes.com/recipe/king-ranch-chicken-soup

Did a flank steak again. Third one in a the last three or our weeks.

Damn I love flank steak! Marinate in chimmichurri over night, hot grill, keep it medium or under, slice thin.......Love the chimichurri sauce on the side as well.

Thanks FG. Been jonesin' for chicken soup all week.

I'll double up on the recipe and freeze some.

I bet you'll like it. It's a little spicy with the Ro-Tel but I like spicy.
I'm just feeding me so I made half of a batch which will feed me for 2-3 more days......I'm looking forward to dinner tomorrow.

Walleye, perch, French fries & coleslaw, on Saturday & Sunday nights.

Fish tacos for lunch Sunday & today !

That looks really good

The ham is good for another go-round, boiled spuds, corn, ham gravy.

Sounds great! I like to substitute some hominy for the corn.

Late night chow. Adobo pork loin in the crockpot. Coming out around 0200 hrs. au gratin taters,green beans on the side.

Spaghetti & venison meat balls, inspired by the spag thread.

Sauce was a marinara base, added passata for volume & a good handful of shredded fresh basil.

Microplaned parmesan @ the plate.

NICE !

Chicken & andouille sausage gumbo and I made a couple baguettes

Looks great Scott,

Care to shared your baguette secrets ?

I still make "your" BBQ flat breads !

Nothing to it.

1 1/2 cups of warm water a little honey and a packet of yeast in a large bowl and let that proof, about 10 mins.


Mix 4 cups of unbleached AP flour and 2 tablespoons of Kosher salt.

Add the flour mix to the yeast (after is proofed), half at a time and mix to form your dough.

Remove and knead on a floured surface for 5-7 minutes.

Coat a bowl with olive oil, put the dough ball in that bowl, flip and get oil on both sides. Cover and let sit for 1 1/2-2 hours at room temp to rise.

Push it down a little, cut it in half and work each half into rectangle. Keep folding in half while lengthening. Keep fold on bottom.

Put on flat pan (I use a cookie sheet) that has been dusted with a little flour or corn meal and let the loaves rise for 30-45 minutes.

Preheat oven to 400 degrees

Boil 2 cups of water on the stove top in an oven proof pan ( I use a small cast iron)

Transfer the water to the lower rack in the oven or on the oven floor if you can


After the loaves have risen the 1/2 hour or so, cut a few slits across the top, splash with a little water and put in the oven and cook for about 25-30 minutes.

All done.


The water helps give a little steam/humidity in the over to give the loaves a hard/crisp crust.

Had a store bought dinner tonight.

Boys had chicken nuggets, wife had chicken fried rice, daughter had shrimp fried rice and I had a chicken fried steak.


Not too bad.

Bacon-Potato Corn Chowder.

We did pasta via spirled zucchini "pasta" in olive oil, sun dried tomatoes and olives with a mixed green salad with olive oil, vinegar,
salt and pepper.