keavdog
Full Member
Member since: April 2023
Posts: 1,335
Apr 2, 2023 21:25:25 GMT -5
Apr 2, 2023 21:25:25 GMT -5
|
Post by keavdog on Feb 1, 2024 19:54:10 GMT -5
Jambalaya tonight
|
|
fermis
Full Member
Member since: January 2024
Posts: 202
Jan 22, 2024 14:47:56 GMT -5
Jan 22, 2024 14:47:56 GMT -5
|
Post by fermis on Feb 1, 2024 21:03:37 GMT -5
I'll have some additions here!!! I'll skip on store food and keep it to woods and/or water meat (as far as main course is concerned)! This one goes back to Fall of '22 Puppy "Potatoes" meeting his next meal... This is the inner loin...it's best fresh!!! Hims is a lucky pup! Eats as good as we do! Smoked salmon...(4 flavors) Venison jerky! Tonight was a "surf-n-turf" Grilled bacon wrapped backstrap (venison "filet mignon"), some skrimps, sauteed shrooms and some taters...
|
|
stikpusher
Forum Moderator
Member since: April 2023
Living The Dream
Posts: 3,449
MSC Staff
Apr 24, 2023 12:51:53 GMT -5
Apr 24, 2023 12:51:53 GMT -5
|
Post by stikpusher on Feb 1, 2024 21:34:21 GMT -5
The flying birds can be good eaten' too... wild Turkeys, duck, goose... Rabbit aint too bad either... and bacon does come from a rather smart critter.... just be careful with them boars... that is one mean critter in the wild! My cousins hunt wild boar - with dogs, bows and knives. No, the dogs just corner the boars. My cousins look nothing like me - kind of like comparing Klingons vs Romulans, despite us being first cousins. The only thing I can catch in the wild is a cold. If your cousins hunt boars with knives, I'm guessing that they are the Klingons and you're the Romulan Neal
|
|
stikpusher
Forum Moderator
Member since: April 2023
Living The Dream
Posts: 3,449
MSC Staff
Apr 24, 2023 12:51:53 GMT -5
Apr 24, 2023 12:51:53 GMT -5
|
Post by stikpusher on Feb 1, 2024 21:37:45 GMT -5
Jambalaya tonight Happy thoughts of another time and place...
|
|
TJ
Full Member
Member since: May 2023
Posts: 1,345
May 14, 2023 18:18:36 GMT -5
May 14, 2023 18:18:36 GMT -5
|
Post by TJ on Feb 2, 2024 5:05:13 GMT -5
Chicken curry tonight This brings back memories. My mom used to get real curry powder from England. I'd come home from school/work and there was an unmistakable aroma when she cooked it. Loved it. Of course there was that one time when she "slipped with the curry powder" and nearly burnt my lips. . She's been gone 20+ years and I still really miss her and her cooking.
|
|
garybrantley
Full Member
Member since: January 2024
Posts: 211
Member is Online
Jan 22, 2024 12:16:33 GMT -5
Jan 22, 2024 12:16:33 GMT -5
|
Post by garybrantley on Feb 2, 2024 10:54:27 GMT -5
In the Spring of every year, I harvest some Poke Salad (sallet?) out at our ranch, Brokenoak. Both sides of my family ate it, and I've been enjoying it all my life. Don't let folks tell you that it's poisonous to eat; if that was true, I wouldn't be here! It is true that a certain protocol be followed though in order to render it safe. It simply needs to be thoroughly washed and then boiled at least twice. My paternal grandmother boiled hers' twice and then blanched it under very hot tap water. Many poke salad cooks will boil it three times but that is unnecessary.
It is a plant that grows along fence lines, brushy areas and other "snaky" places. I have several spots on my place where I find it each year. I will usually cut enough to fill a 13-gallon trash bag; it sort of "cooks down" and it takes a lot for a good mess of it. It's easy to spot once you know what it looks like and even my wife will spot it now as we drive along. Here's a pic of some growing: That's a really young plant. Most of what I cut is a bit taller, but once it gets too tall, it gets a stronger flavor and not quite as tender. I usually discard the biggest leaves and stalks while washing it to remove any bugs or other weeds:Once I've cleaned enough to cook, I place it in the boiling water and let it cook for about 15 minutes. Then the water is drained, the poke rinsed a little and then put into a fresh pan of boiling water for another 15 minutes. Here's some on the second boil: Here's a pic of the finished greens, after stir-frying in the skillet. They are great served over a bed of cornbread, garnished with bits of bacon and boiled egg. Serve it with some fresh onion slices and more buttered cornbread and I guarantee you'll throw rocks at your dog if he gets too close to your poke sallet! 😁You may want to sprinkle some "pepper sauce" over your greens before that first bite. You'll need a bottle of this, and it will last forever as you continually refill it with vinegar over the years: And if you're interested in trying some, here's a good recipe to get you started:linkYou know you're a poke salad fan when you grow your own, at home! 😃 We've had a plant sprout up in our brick planter each of the last few years. Dropped there by birds, no doubt, I let it get really tall and full of seeds, hoping the birds will help spread it around! 😄
And that's all you need to know about poke salad...we can talk about barbecuing beef next, as soon as I get a little more time! There is one more thing though that you'll want to have around when cooking poke:
youtu.be/MCSsVvlj6YA?si=UpHYYatf4cEf9-zZ
|
|
|
Post by Steve Zuleski on Feb 2, 2024 11:27:57 GMT -5
Dang, yall r makin me hungry and I haven't had breakfast yet. Having lived in NM for some 13-15yrs I grew to love Hatch Chilies, and now we get up here in the great white North, got tons of em in the freezer already roasted. We even had very good luck growing our own and they are HOT!
Simple relleno recipe.
Harry Soo does a great job on Ribeyes, so here's another great recipe.
|
|
Real G
Full Member
Member since: April 2023
Posts: 604
Apr 1, 2023 0:09:47 GMT -5
Apr 1, 2023 0:09:47 GMT -5
|
Post by Real G on Feb 2, 2024 13:56:08 GMT -5
My cousins hunt wild boar - with dogs, bows and knives. No, the dogs just corner the boars. My cousins look nothing like me - kind of like comparing Klingons vs Romulans, despite us being first cousins. The only thing I can catch in the wild is a cold. If your cousins hunt boars with knives, I'm guessing that they are the Klingons and you're the Romulan Neal Yes Carlos. Absolutely. But if I were a REAL Romulan, I'd never be so forthright with disclosure of such information. They also like blood sausage. When you think of sausages, it's actually not all that unconventional. But in terms of optics, it makes for a good pairing with Klingons. And dang, they ARE full of blood before cooking! They over-smoke their meats though. I think the boar gets cancer before they are done slow cooking it. I love smoked meat, but theirs made me cough as I was eating it!
|
|
lyle
Forum Moderator
Member since: May 2013
On the sunny side of the dirt
Posts: 1,211
MSC Staff
May 13, 2013 6:36:26 GMT -5
May 13, 2013 6:36:26 GMT -5
|
Post by lyle on Feb 2, 2024 19:00:18 GMT -5
How did Klinger get here? I think I’ve had blood sausage once or twice. It was okay, but…meat that is too heavily smoked gives me really bad heartburn. Really, really bad. Done as it should be, it is sublime.
That’s a great line about them getting cancer!
|
|
keavdog
Full Member
Member since: April 2023
Posts: 1,335
Apr 2, 2023 21:25:25 GMT -5
Apr 2, 2023 21:25:25 GMT -5
|
Post by keavdog on Feb 2, 2024 19:17:51 GMT -5
...I think I’ve had blood sausage once or twice... You take penicillin for that right???
|
|
lyle
Forum Moderator
Member since: May 2013
On the sunny side of the dirt
Posts: 1,211
MSC Staff
May 13, 2013 6:36:26 GMT -5
May 13, 2013 6:36:26 GMT -5
|
Post by lyle on Feb 2, 2024 19:48:53 GMT -5
...I think I’ve had blood sausage once or twice... You take penicillin for that right??? Well, this is awkward.
|
|
|
Real G
Full Member
Member since: April 2023
Posts: 604
Apr 1, 2023 0:09:47 GMT -5
Apr 1, 2023 0:09:47 GMT -5
|
Post by Real G on Feb 2, 2024 20:38:43 GMT -5
|
|
keavdog
Full Member
Member since: April 2023
Posts: 1,335
Apr 2, 2023 21:25:25 GMT -5
Apr 2, 2023 21:25:25 GMT -5
|
Post by keavdog on Feb 2, 2024 20:55:51 GMT -5
|
|
keavdog
Full Member
Member since: April 2023
Posts: 1,335
Apr 2, 2023 21:25:25 GMT -5
Apr 2, 2023 21:25:25 GMT -5
|
Post by keavdog on Feb 15, 2024 20:44:20 GMT -5
Harissa Pork Loin tonight. Easy and delicious
|
|
kyledehart5
Forum Moderator
Member since: July 2023
Posts: 4,243
Member is Online
MSC Staff
Jul 29, 2023 13:13:15 GMT -5
Jul 29, 2023 13:13:15 GMT -5
|
Post by kyledehart5 on Feb 15, 2024 22:27:41 GMT -5
Harissa Pork Loin tonight. Easy and delicious I love grilling pork loin. What are the secrets of this one?
|
|
keavdog
Full Member
Member since: April 2023
Posts: 1,335
Apr 2, 2023 21:25:25 GMT -5
Apr 2, 2023 21:25:25 GMT -5
|
Post by keavdog on Feb 15, 2024 22:51:36 GMT -5
Actually did this one in the oven tonight but no reason you couldn't grill it. Harissa paste is a North African spicey paste. I get mine from Trader Joes. www.traderjoes.com/home/products/pdp/traditional-tunisian-harissa-055841Score the top of the pork and poke holes all over the pork with a skewer about 20-25 times. Mix all this up, slop it all over your tenderloin and cook to your liking. 2 TBSP olive oil 2 TBSP harissa paste 2 TBSP lemon juice 1 TBSP fresh minced garlic 1 tsp cumin 1 tsp coriander 1 tsp kosher salt Great flavor a a bit of heat.
|
|
kyledehart5
Forum Moderator
Member since: July 2023
Posts: 4,243
Member is Online
MSC Staff
Jul 29, 2023 13:13:15 GMT -5
Jul 29, 2023 13:13:15 GMT -5
|
Post by kyledehart5 on Feb 15, 2024 23:28:20 GMT -5
Actually did this one in the oven tonight but no reason you couldn't grill it. Harissa paste is a North African spicey paste. I get mine from Trader Joes. www.traderjoes.com/home/products/pdp/traditional-tunisian-harissa-055841Score the top of the pork and poke holes all over the pork with a skewer about 20-25 times. Mix all this up, slop it all over your tenderloin and cook to your liking. 2 TBSP olive oil 2 TBSP harissa paste 2 TBSP lemon juice 1 TBSP fresh minced garlic 1 tsp cumin 1 tsp coriander 1 tsp kosher salt Great flavor a a bit of heat. much appreciated. I’ll be trying this out. I’m sure I can find some of that paste.
|
|
Medicman71
Full Member
Member since: May 2023
Posts: 1,340
May 16, 2023 12:37:47 GMT -5
May 16, 2023 12:37:47 GMT -5
|
Post by Medicman71 on Feb 18, 2024 19:40:53 GMT -5
|
|
stikpusher
Forum Moderator
Member since: April 2023
Living The Dream
Posts: 3,449
MSC Staff
Apr 24, 2023 12:51:53 GMT -5
Apr 24, 2023 12:51:53 GMT -5
|
Post by stikpusher on Feb 18, 2024 22:42:11 GMT -5
|
|
kyledehart5
Forum Moderator
Member since: July 2023
Posts: 4,243
Member is Online
MSC Staff
Jul 29, 2023 13:13:15 GMT -5
Jul 29, 2023 13:13:15 GMT -5
|
Post by kyledehart5 on Feb 18, 2024 23:27:00 GMT -5
Actually did this one in the oven tonight but no reason you couldn't grill it. Harissa paste is a North African spicey paste. I get mine from Trader Joes. www.traderjoes.com/home/products/pdp/traditional-tunisian-harissa-055841Score the top of the pork and poke holes all over the pork with a skewer about 20-25 times. Mix all this up, slop it all over your tenderloin and cook to your liking. 2 TBSP olive oil 2 TBSP harissa paste 2 TBSP lemon juice 1 TBSP fresh minced garlic 1 tsp cumin 1 tsp coriander 1 tsp kosher salt Great flavor a a bit of heat. Got me some harissa paste this weekend. Going to give this a shot next time I break out the tenderloin.
|
|
fermis
Full Member
Member since: January 2024
Posts: 202
Jan 22, 2024 14:47:56 GMT -5
Jan 22, 2024 14:47:56 GMT -5
|
Post by fermis on Mar 18, 2024 16:34:51 GMT -5
We got into em the other day! 3 limits were kept (75 total), and we probably threw back nearly as many(anything under 10" went back) It has been over 30 years since I've had crappie...and it's been at least twenty years of barely catching any. I probably wouldn't even need both hands to total em up! Todays lunch...crappie sammiches!!! Sauteed in butter, with a little "cajun" thrown at it! It was very good, flavor-wise. Texture was a bit softer than I like. Once these have been eaten up...I can give any crappie I catch from here on out a free pass.
|
|
keavdog
Full Member
Member since: April 2023
Posts: 1,335
Apr 2, 2023 21:25:25 GMT -5
Apr 2, 2023 21:25:25 GMT -5
|
Post by keavdog on Mar 18, 2024 16:41:47 GMT -5
I do love a good fresh fish sandwich. First fish I ever caught was a Crappie.
|
|
stikpusher
Forum Moderator
Member since: April 2023
Living The Dream
Posts: 3,449
MSC Staff
Apr 24, 2023 12:51:53 GMT -5
Apr 24, 2023 12:51:53 GMT -5
|
Post by stikpusher on Mar 18, 2024 16:55:56 GMT -5
I do love a good fresh fish sandwich. First fish I ever caught was a Crappie. I love fresh fish tacos! Years ago went out with my neighbor and we caught a bunch of Yellowtail off San Onofre, that evening for dinner we had them as fresh fish tacos... Yum!!!
|
|
fermis
Full Member
Member since: January 2024
Posts: 202
Jan 22, 2024 14:47:56 GMT -5
Jan 22, 2024 14:47:56 GMT -5
|
Post by fermis on Mar 18, 2024 19:17:34 GMT -5
I do love a good fresh fish sandwich. First fish I ever caught was a Crappie. I love fresh fish tacos! Years ago went out with my neighbor and we caught a bunch of Yellowtail off San Onofre, that evening for dinner we had them as fresh fish tacos... Yum!!! Did some fish tacos last year, with pike and walleye....meh. Shrimp tacos though...AAAAwe yeahhh!!!
|
|
keavdog
Full Member
Member since: April 2023
Posts: 1,335
Apr 2, 2023 21:25:25 GMT -5
Apr 2, 2023 21:25:25 GMT -5
|
Post by keavdog on Mar 18, 2024 19:41:30 GMT -5
We do fish tacos alot. Did fish tacos this weekend with well seasoned baked Alaskan cod. The secret is in the shredded cabbage, corn tortillas, home made fresh pico del gallo and this special fish taco sauce:
1 tablespoons lime juice + zest of ½ lime (½ teaspoon) ½ cup sour cream OR ¼ cup Greek yogurt and ¼ cup mayonnaise* or 1/2 cup of greek yogurt to be healthy 1 to 2 teaspoons Cholula hot sauce, to taste ¼ teaspoon garlic powder ¼ teaspoon kosher salt
|
|
kyledehart5
Forum Moderator
Member since: July 2023
Posts: 4,243
Member is Online
MSC Staff
Jul 29, 2023 13:13:15 GMT -5
Jul 29, 2023 13:13:15 GMT -5
|
Post by kyledehart5 on Mar 19, 2024 0:42:17 GMT -5
We do fish tacos alot. Did fish tacos this weekend with well seasoned baked Alaskan cod. The secret is in the shredded cabbage, corn tortillas, home made fresh pico del gallo and this special fish taco sauce: 1 tablespoons lime juice + zest of ½ lime (½ teaspoon) ½ cup sour cream OR ¼ cup Greek yogurt and ¼ cup mayonnaise* or 1/2 cup of greek yogurt to be healthy 1 to 2 teaspoons Cholula hot sauce, to taste ¼ teaspoon garlic powder ¼ teaspoon kosher salt That sounds really good!! We do all sorts of tacos. The carnitas I’ve posted here but we’ll do chicken and fish too. Have to try out your sauce sometime.
|
|
fermis
Full Member
Member since: January 2024
Posts: 202
Jan 22, 2024 14:47:56 GMT -5
Jan 22, 2024 14:47:56 GMT -5
|
Post by fermis on Mar 31, 2024 12:41:47 GMT -5
Happy Easter!!! Just put this in the smoker! The tied up piece is just a flat iron steak, and the other two are venison(chunks from the "round"). These will be thin sliced, with a home-made mushroom gravy... Rub is...some of this, some of that and some dashes of other things! Will update later!!!
|
|
armornutii
Full Member
Member since: March 2023
crystevens@hotmail.com
Posts: 969
Mar 18, 2023 17:45:08 GMT -5
Mar 18, 2023 17:45:08 GMT -5
|
Post by armornutii on Mar 31, 2024 14:54:45 GMT -5
You guys are jerks , I'm prepping for an alien probing and no solid food until TOMORROW NIGHT!! AND all you guys show is incredible delectible tidbits of FOOD . All kidding aside most of you guys have given me great ideas to try.
|
|
buddho
Forum Moderator
Member since: February 2019
Posts: 1,084
MSC Staff
Feb 24, 2019 11:08:36 GMT -5
Feb 24, 2019 11:08:36 GMT -5
|
Post by buddho on Mar 31, 2024 17:56:12 GMT -5
In the Spring of every year, I harvest some Poke Salad (sallet?) out at our ranch, Brokenoak. Both sides of my family ate it, and I've been enjoying it all my life. Don't let folks tell you that it's poisonous to eat; if that was true, I wouldn't be here! It is true that a certain protocol be followed though in order to render it safe. It simply needs to be thoroughly washed and then boiled at least twice. My paternal grandmother boiled hers' twice and then blanched it under very hot tap water. Many poke salad cooks will boil it three times but that is unnecessary.
It is a plant that grows along fence lines, brushy areas and other "snaky" places. I have several spots on my place where I find it each year. I will usually cut enough to fill a 13-gallon trash bag; it sort of "cooks down" and it takes a lot for a good mess of it. It's easy to spot once you know what it looks like and even my wife will spot it now as we drive along. Here's a pic of some growing: That's a really young plant. Most of what I cut is a bit taller, but once it gets too tall, it gets a stronger flavor and not quite as tender. I usually discard the biggest leaves and stalks while washing it to remove any bugs or other weeds:Once I've cleaned enough to cook, I place it in the boiling water and let it cook for about 15 minutes. Then the water is drained, the poke rinsed a little and then put into a fresh pan of boiling water for another 15 minutes. Here's some on the second boil: Here's a pic of the finished greens, after stir-frying in the skillet. They are great served over a bed of cornbread, garnished with bits of bacon and boiled egg. Serve it with some fresh onion slices and more buttered cornbread and I guarantee you'll throw rocks at your dog if he gets too close to your poke sallet! 😁You may want to sprinkle some "pepper sauce" over your greens before that first bite. You'll need a bottle of this, and it will last forever as you continually refill it with vinegar over the years: And if you're interested in trying some, here's a good recipe to get you started:linkYou know you're a poke salad fan when you grow your own, at home! 😃 We've had a plant sprout up in our brick planter each of the last few years. Dropped there by birds, no doubt, I let it get really tall and full of seeds, hoping the birds will help spread it around! 😄
And that's all you need to know about poke salad...we can talk about barbecuing beef next, as soon as I get a little more time! There is one more thing though that you'll want to have around when cooking poke:
youtu.be/MCSsVvlj6YA?si=UpHYYatf4cEf9-zZ
I've always wanted to try this. Thank you for such an informative posting!
|
|