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

made boiled smoked ham shanks and beans with bisquick dumplings. Ate way to much and feel like a stuffed turkey

Got home late afternoon and this was waiting in fridge from Wife.

Mortadella, capocollo hot, Molinari salami and Swiss cheese on Dutch crunch bread. Potato salad and spicy cascabella peppers.

It all looks great good folks.

Tonight for us was ham sandwiches, chips, salads, at the after 6 Pm church lunch. No pictures.

Recycled a roast chicken into Chicken veg soup. Happy to dress it up with fresh rosemary, basil, and portabella mushrooms along with the standard veggies.
Made it in the pressure cooker. Cooling off outside overnight. Will have it for lunch tomorrow after I hike with the labs. Then we will all take the Sunday afternoon nap.

Lasagna with tomato/beef sauce. = PRETTY FAIR for NOT homemade.
(Having a PURE SICILIAN lady as my love means that I get GREAT Italian/Sicilian food WHEN she's in SA. = She's in Chicago this week, redecorating a hotel, so NO HOMEMADE for me. ====> SOB.

Nonetheless, things are GOOD tonight as the Texas LONGHORNS beat the Baylor BEARS 23-17 = That's SIX WINS in a row.

yours, tex

My wife has been in Florida helping her friend get through chemotherapy for the past six weeks. I've been living on cereal and frozen food or I go out to eat.
Tonight I decided to actually make myself some supper. I cooked up some hot Italian sausage with some tomato and basil sauce and mostaccioli. It was good. The problem I have now it that the kitchen is a disaster.
I sure hope she comes home soon.

Ahhhhh,.... the perils of cooking for one. Just a few dishes then BOOM. Disaster strikes.

Red Cabbage and German sausage.

I've never had Red Cabbage before and I ain't getting any younger so I thought I'd better try it.
It's not horrible but I think I'll stick with the green. The recipe called for apples....I think I like the apples more than the cabbage. The sugar/vinegar combination had a nice twang to it though....it made the Cabbage edible.



https://www.wholefoodsmarket.com/recipe/red-cabbage-and-german-sausage

Deer heart and tenderloins sliced and fried in Bacon fat, Hashbrowns with onions, Biscuits and milk gravy made with the pan drippings. Not the healthiest but sure tasted good and is a tradition when I kill a deer.

Deer heart is great!

It's the Power Air Fryer Elite. My wife bought it. I know nothing about them.

I didn't find the capacity to be wanting especially for fish or wing type frying. I usually do those in batches anyway.

Looks delicious enough for me Charlie, but then again I love red cabbage. Just picked a few heads last night.

I'm sure the sausage was good!

Geno

I might buy the darn thing for the rotisserie feature alone. Love me some rotisserie yardbird. My buddy has gone through a couple of AFs experimenting as his customers can tell the difference between the AFs and the deep fryer.The deep fryer wins with them.

THANKS !

It's snowing outside so I made some Elk Burger soup with what I had on hand.

1-1/2 lb ground elk, browned of course
48oz beef broth
two cans of sliced new potatoes
two bags of BirdsEye Southwest vegies, corn, green and red pepper and black beans, onion, poblano peppers
two cans of diced green chili
onion and garlic, salt and pepper,
topped with some green tomatillo salsa

quick and easy, wish I'd had some cornbread...

That sounds good!

That does sound good Colodog. Tonight is honey garlic salmon - the salmon was wild caught during a trip to AK. Tomorrow and Tues. I will be prepping dinners for elk hunting trip. What I have planned as of right now: Wazzu tailgate chilly using venison (If you like chili you've got to try this recipe- google the name), elk stew, baked ziti, tomato basil soup with tortellini, spaghetti bolognese (using elk burger).

Sheepherder's Pie - browned burger and onion with salt (plain and garlic) and pepper - a bit of ketchup - canned corn - topped with mashed potatoes with butter on top - loose cover into the oven for a bit

Good stuff John, Edda, the German woman in Wabigoon makes that often.

Elk burgundy. Used Julia child's recipe for beef bourgignon, modified a bit. Absolutely incredible.

Bejeezbuz that looks good TR.