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

Chile verde, refried black beans with shredded Portuguese cheese (think dry Monterey), and fried eggs.

Getting in touch with my inner coonass tonight.

Okra and stewed Tomato's with Dirty Rice....extra Chicken Liver in the Rice.

I about made myself sick.

Fine looking plate. Dieting ? That's the kiddie plate

I like to watch TV while eating so I use a small plate when I can.
You can always fill it up again.......which I did......burp.

My winter prep instincts forced me to buy a bucket of chicken livers.

At least now I have some idea what to do with them.

Dunno if you're an ol' rock n roller but,...

Here's the recipe I use Jim.....if you like Chicken Livers like I do kick it up to 8oz.

https://www.melissassouthernstylekitchen.com/cajun-dirty-rice/

And since you have that nice Cuisinart you might try some Boudin.
I add extra liver to this one too and use 3 cups of cooked rice instead of 2 (1 cup of uncooked rice makes 3 cups of cooked)

https://www.homesicktexan.com/2011/01/boudin-recipe-boudain.html

That home made Cajun seasoning I sent you is good in both....don't be stingy with it.

All this talk about chicken livers I now have a craving for a pupu platter of rumaki.

Hell yea I remember that one....I spent a lot of time on the road listening to "The Little Ol Band From Texas".

Mmmmm....Rumakie.....food for the gods.

Saturday - Thai red curry using deer "stew" chunks, lots of onions & sweet peppers, served over wild rice blend.

Delicious.

Sunday - Huge pot of potato, bacon & leek chowder & big slices of green onion / cheddar sourdough toast.

Bread wash homemade by a customer of the shop. Also got cinnamon raisin, garlic cheddar & jalapeno cheddar in the freezer.

I forgot to thank you for that seasoning Charlie. Thanks very much!

I had to hide it from myself. Its so good I was eating it out of my palm.


Never had Rumakie or chicken livers.

I haven't tried eating it out of my hand................................................yet. It is good though.....I'm glad I tried making my own.

Did you notice that I packaged it in a 22 ammo box......I thought you'd get a kick out of that.

You need to make some Rumakie's........Stat! Your kids will love em.
They're super easy. There's plenty of info on the googler or just ask here.

Speaking of livers.....I've always seen em in the plastic tubs until the other day when I couldn't find em and had to ask a lady that was stocking the meat shelves. She pointed me to some that were in regular styrofoam packages. When I opened em I found that they were bigger than normal, not swimming in a pool of blood, and trimmed a lot better than what I'm used to. Gourmet Chicken Livers I guess......who knew?

Thick slices of Jalapeno cheddar sourdough toast, schmeered with garlic & herb cream cheese & topped with the last of the deer sketti sauce.

Gee thanks, now I gotta go to town (ugh!!!!! ) and pick up some crackers from Krogers. :

Great TV/midnight snack.

My cardiologist sends his love.

Put a little anchovy paste in that and you would have something then.

Hangin' out in a south Philly pizza joint years ago the owner tossed a fresh anchovy right outa the can into my mouth.

WOW ! The strongest fish/salty combination I've ever tasted had me headed for the door. A slight amount of anchovy paste mixed in might be another story. I'd approach with trepidation

Glutamalicious.

Cheesy scalloped potatos.

Beer braised brats and onions.

I wanna learn how to do that.....beer braised brats and onions.