WHATS FOR SUPPER...keep it going - Page 76

IronNoggin · #**2251** 10-24-2022, 11:47 AM

Quote:

Originally Posted by 58thecat

Just sick should start a YouTube channel.

LOL! The sight of my aging mug would turn the vast majority off eating whatever I was making!

Left over pheasant night, so...

Whipped up a creamy white wine sauce with shaved garlic and shrooms, added some of the shredded pheasant, placed the larger pieces on top of a plate of linguini, poured the sauce over that and topped with shredded three cheese.

Uber fattening & uber yummy!

Cheers,
Nog

IronNoggin · #**2252** 10-26-2022, 05:29 PM

Wet, windy and rainy day yesterday.
Called for some Comfort Food.
Had a boo in the larger and found the last jar of Whitetail Chili I canned in the spring.
BINGO!

Topped with shredded marble cheese, accompanied by cheesy garlic roast, and washed down with a fine Cabernet.

Cheers!

IronNoggin · #**2253** 10-27-2022, 12:18 PM

Another super simple one...

She Who Rules had to work late yesterday, so I needed something quick and easy...

Took a handful of wings, spiced them up and tossed them in the air fryer.
Made a batch of Potstickers in the frying pan to accompany:

Served up with a Sweet Thai Chili & Spring Roll Sauce Combination for the potstickers and a ranch / sour cream / garlic sauce for the wings.

Air frying the wings is THE way to go - very crispy skin with tender & moist meat!

Quaffed back with another good Merlot...

Cheers,
Nog

IronNoggin · #**2254** 10-28-2022, 12:25 PM

Had some left over Dirty Mexican Rice with Beans from the other night, so...

Fine chopped a small onion, crumbled up a pound of whitetail burger and tossed those into the frying pan. Added a shot of Mesquite seasoning and browned.

Added in the Mexican Rice, and a new-to-me replacement for tomato sauce - left over chili! Got that all warmed up while I cored a couple large red peppers.
Then stuffed the lot into them, and popped them in the air fryer:

Takes a little better than 10 minutes to cook them at 365 degrees, checking occasionally. At the 10 minute mark I capped them with shredded Asiago / Romano / Parmesan cheese and hit them up for a couple more minutes.

Served up with cheesy garlic toast and a fine red of course:

The addition of the chili takes this meal to a whole 'nother level!
I strongly suggest giving it a try - I know I will be again!

Cheers,
Nog

leeaspell · #**2255** 10-28-2022, 02:15 PM

Friday night at camp.......it's steak night

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IronNoggin · #**2256** 10-29-2022, 12:28 PM

Time for a seafood fix...

Fast pan seared to slightly less than medium rare Yelloweye (Red Snapper):

Served up on a bed of Basmati accompanied by air fried Spare Gooses, with home made Hollandaise topping:

In a word: Superb!

Cheers,
Nog

HVA7mm · #**2257** 11-04-2022, 06:29 PM

Boerewors sausage and black truffle gnocchi with bechamel sauce.

IronNoggin · #**2258** 11-07-2022, 11:41 AM

She Who Rules suggested I am something of a messy cook at time:

I didn't think that was messy at all!

Made a double clutch of my favorite chili recipe (canning the balance today).
This is an interesting recipe in that the Maple flavors allow you to heat it right up, but no burn on the tongue. Discovered that a few years back and do it every time now. In the recipe below you can adjust the heat range to your liking...

Chili

Ingredients

2lbs ground or diced venison (I generally use ~ 1 lb of each)
1 large sweet onion diced
2 Medium sized red bell peppers diced
1 lb mushrooms sliced
5 large garlic cloves thin shaved
1.5 cups homemade sun dried tomatoes (can use store bought – reduce to 1 cup)

1 can 14 ounce Stag Dynamite hot chili
1 28 ounce can herb & spices diced tomatoes
1 20 ounce can red kidney beans
1 20 ounce can black beans
2 cans maple cured brown beans
1 small can herb & spice tomato paste

3 tablespoons chili powder
1.5 – 2 teaspoons dehydrated red pepper
2 teaspoons spicy mesquite seasoning
A good squirt of Beer & Chipotle Barbecue sauce

Optional: 1 – 2 tablespoons maple syrup

Method

Brown meat in a tablespoon or two of olive oil.
Toss in onions and mushrooms and heat until onion is close to transparent
Toss in the cans of chili, diced tomatoes, kidney beans, black beans (keep the juices from each and pour into mix) & tomato paste
Toss in shaved garlic & sun dried tomatoes
Add all spices & mix well.

Cook for ~ 30 minutes.
Add maple cured brown beans
Simmer for around an hour

ENJOY!

Nog

Ronji · #**2259** 11-07-2022, 11:57 AM

My wife has a moose roast in the slow cooker.
Classic recipe with a can of coke, can of mushroom soup, onion soup mix, fresh mushrooms, some garlic, green onion.
Mashed potatoes,
Steamed broccoli,
Fresh dinner rolls to mop up the gravy,

4 hour cook time for the roast, and its yum yum time!

IronNoggin · #**2260** 11-23-2022, 05:19 PM

So, this morning I get a call...

Whatcha doing today?

Vet run for the older Gal.

Anything pressing?

Nope, check up and nail trim.

Well I just got back into town with a moose that has been hanging 18 days. I need you now if you can accommodate.

Give me 5... Vet confirms tomorrow is no issue.

On my way.

Get there to see the world's smallest Tri-Palm!

CO confirmed it met that requirement, and also did so with the 2 points on the other side!

Has to be the Unicorn of all Unicorns!

18 months old I believe, and butter soft. Took me all of three hours to butcher it (with help after I do the main cuts obviously).
Buddy said the fastest and best job of whacking one up he has ever seen.
Better be, only been at it for 45 years and change!!

Tonight we will feast on veal back-straps!!

Yummy!

Cheers,
Nog

58thecat · #**2261** 11-24-2022, 05:49 AM

Even freaky critters taste good Nog!

Never judge the book by its cover I say

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IronNoggin · #**2262** 11-26-2022, 05:45 PM

Just finished butchering a 1300 lb steer (grain fed since August).

Getting better at it, only took 5 hours & change, although the lads are still grinding & wrapping.

Tenderloin of course...

Cheers

IronNoggin · #**2263** 12-01-2022, 03:20 PM

IronNoggin · #**2264** 12-02-2022, 03:17 PM

Back to Beef! REAL Beef that is!

Yep, that is a full sized platter that Porterhouse is sitting on:

Quick & Dirty BarBee sear:

Perfection:

Served up with Cheddar Chipotle Pasta, a Greek Salad (of sorts) and a magnificent Merlot:

Fit for a King I tell you!

Cheers,
Nog

Sundancefisher · #**2265** 12-03-2022, 09:24 PM

No pictures but had a couple deer round steaks a buddy gave me. Not sure the best way to cook but I marinaded for half a day in some orange juice, soya sauce, teriyaki sauce and garlic.

Fried it up. Pretty darn yummy.

IronNoggin · #**2266** 12-05-2022, 01:57 PM

Another Gathering of the Port Alberni Diner's Club last night.
My turn to cook.
A good Buddy had recently sent me an interesting recipe - something new to do with salmon which for me these days is quite rare.

It involved creating a sauce of olive oil, butter, lemon pepper and garlic.
Let simmer a spell to let the flavors infuse the butter & oil.
Then toss in a handful of mushrooms and red peppers just long enough to soften them some. Pull the veggies and keep warm (wrapped in foil in this case).

Prep the salmon by giving the meat side a quick egg wash, then top with Panko.

Prep the BarBee by heating it up.
Once at medium high, toss a Cookina sheet on the lower rack, and smear generously with the oil / butter sauce.

Place the fish (fat fall coho in this case) panko side down and brown (2 - 3 minutes).
Flip the fish, and pour a generous amount of heavy Maple Syrup over all of it.
Allow the syrup to bubble and caramelize.

Remove from the heat, toss the warm veggies on top, and pour the last of the butter / oil sauce over it all.

As is the case with all fish, do not overcook!!

This turned out to be a real hit at last night's dinner party:

Served up with mixed veggies & pine nuts in a very nice sauce, wild rice and mushrooms and fresh homemade bread:

And as none of us really are into white wine, a most excellent Merlot of accompany.

Another Fine Feast!
I will be using that recipe again!

Cheers,
Nog

teledogs · #**2267** 12-05-2022, 02:05 PM

Nog you do eat like a king! I think I would like to spend a few weeks visiting you!

IronNoggin · #**2268** 12-26-2022, 11:27 AM

Christmas Dinner calls for stuffed Pheasant!
Slow roasted in the Clay Baker of course!

Accompanied by Maple Candied Yams, Sprouts, Stuffing and an Uber Fantastic Merlot:

Fit for a King I tell you!

Cheers,
Nog

bridger2010 · #**2269** 12-28-2022, 08:47 AM

Quote:

Originally Posted by IronNoggin

She Who Rules suggested I am something of a messy cook at time:

I didn't think that was messy at all!

Made a double clutch of my favorite chili recipe (canning the balance today).
This is an interesting recipe in that the Maple flavors allow you to heat it right up, but no burn on the tongue. Discovered that a few years back and do it every time now. In the recipe below you can adjust the heat range to your liking...

Chili

Ingredients

2lbs ground or diced venison (I generally use ~ 1 lb of each)
1 large sweet onion diced
2 Medium sized red bell peppers diced
1 lb mushrooms sliced
5 large garlic cloves thin shaved
1.5 cups homemade sun dried tomatoes (can use store bought – reduce to 1 cup)

1 can 14 ounce Stag Dynamite hot chili
1 28 ounce can herb & spices diced tomatoes
1 20 ounce can red kidney beans
1 20 ounce can black beans
2 cans maple cured brown beans
1 small can herb & spice tomato paste

3 tablespoons chili powder
1.5 – 2 teaspoons dehydrated red pepper
2 teaspoons spicy mesquite seasoning
A good squirt of Beer & Chipotle Barbecue sauce

Optional: 1 – 2 tablespoons maple syrup

Method

Brown meat in a tablespoon or two of olive oil.
Toss in onions and mushrooms and heat until onion is close to transparent
Toss in the cans of chili, diced tomatoes, kidney beans, black beans (keep the juices from each and pour into mix) & tomato paste
Toss in shaved garlic & sun dried tomatoes
Add all spices & mix well.

Cook for ~ 30 minutes.
Add maple cured brown beans
Simmer for around an hour

ENJOY!

Nog

Nice recipe. Similar to mine except I use dark chocolate instead of maple syrup.

IronNoggin · #**2270** 12-31-2022, 11:25 AM

IronNoggin · #**2271** 01-01-2023, 11:29 AM

New Year's Eve...

Stuffed Quail roasted in the Clay Baker:

Accompanied by Stuffing, Fiddleheads, & Wild Rice.

Quaffed down with an extremely fine Merlot:

Woke up to the pre-set alarm 10 minutes before midnight.
Poured the mandatory Champagne.
Hoisted one to the New Year...
And promptly went back to Dream Land.

Happy New Year Folks,
Nog

IronNoggin · #**2272** 01-02-2023, 11:27 AM

Deer Butchering Day.

Home made Bacon wrapped around Whitetail Tenderloin

Tossed on the BarBee

Then served up with Oven Roasted Squish & Wild Rice

Cheers,
Nog

IronNoggin · #**2273** 01-07-2023, 11:39 AM

Fresh Oysters prepped for the BarBee:

Then smoked to perfection:

Served up with Calamari, a fresh garden salad and a fine Merlot.

Cheers,
Nog

35 whelen · #**2274** 01-07-2023, 01:14 PM

Nothing fancy venison spaghetti

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IronNoggin · #**2275** 01-07-2023, 03:50 PM

IronNoggin · #**2276** 01-09-2023, 01:37 PM

waldedw · #**2277** 01-09-2023, 05:35 PM

Just a nice sunny brook farms sausage in the crock pot with home made sauerkraut, a side of garlic mashed potatoes and Asian salad with ginger dressing.
Supper.jpg

nast70 · #**2278** 01-11-2023, 09:26 AM

We've been trying Hello Fresh for a couple weeks now. Not sure if we are really saving money, but the varying dishes gets you out of the same old routine. We did a couple weeks of 5 nights through December, then cut it back to 3 nights since. Still like the old favorites, Pizza Friday, Taco Tuesday etc.

nast70 · #**2279** 01-12-2023, 06:57 AM

Last nights dinner

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omega50 · #**2280** 01-15-2023, 03:39 PM

BBQ to crisp