What did I cook this weekend.....

[CreamyGoodness]

I bought a stuffed partridge from Aldi and cooked that. It was actually fairly good, I realised their instructions were for cremating it so reduced the cooking time by 20mins, had it with boulangere potatoes, carrots, parsnips and brussel sprouts. It fed three and I have enough for a couple of nice sammiches tomorrow at work.

Hmmm I always thought of a partridge as a rather small bird. Off to wikipedia I go!

 

[CreamyGoodness]

My butternut squash soup. What could be more fall than that?

https://www.homebrewtalk.com/f56/butternut-squash-soup-446350/

 

[ChefRex]

Calzones, not my prettiest but delicious.
Sourdough, Pork, oyster mushrooms, last eggplant from the garden, onions, peppers, used up all the little pieces of hard cheeses I had plus mozz and fontina, a side of homemade marinara= happiness

 

[Hanglow]

Hmmm I always thought of a partridge as a rather small bird. Off to wikipedia I go!

It is really small, but aldi stuff it with about twice its weight so you get a reasonable meal out of it

if it was just the single bird then it might do two people with no leftovers

 

[gratus fermentatio]

I bought a stuffed partridge from Aldi and cooked that. It was actually fairly good, I realised their instructions were for cremating it so reduced the cooking time by 20mins, had it with boulangere potatoes, carrots, parsnips and brussel sprouts. It fed three and I have enough for a couple of nice sammiches tomorrow at work.

I had no idea that partridge was available in stores. I've shot & eaten a few, but never saw them in a store.

@ Creamy: Hey Creamy, ever tried coconut milk instead of cream in your butternut squash soup? It's pretty tasty.

Regards, GF.

 

[LakesideBrewing]

It was a great weekend for some Pork Ramen.

 

[CreamyGoodness]

I had no idea that partridge was available in stores. I've shot & eaten a few, but never saw them in a store.

@ Creamy: Hey Creamy, ever tried coconut milk instead of cream in your butternut squash soup? It's pretty tasty.

Regards, GF.

I havent, but what a great idea. I will have to try that sometime.

 

[mcbaumannerb]

Baking season is here! Made a batch of pumpkin mudslide cupcakes for a potluck and had enough batter left for a small cake. Giving that to the neighbor since she is watching the cats next week while we're gone for Thanksgiving.



Sample tasted great.

 

[CreamyGoodness]

So the other day was fridge cleanup day.

The wife has been doing the shopping so I had to survey the options. I had a plastic basket of red organic cherry tomatoes that were about to get soft, and a plastic basket that had another day or two before they got there full of the yellow, purple, green and orange cherry tomatoes that cost a skillion dollars but taste great and different from each other .

Is it unethical to put tomatoes in a babyfood blender if it isnt for the baby? Thats fine right?

The red ones I pureed with some garlic cloves also pureed fine, and then sliced in quarters the multi-color tomatoes and popped it all into a bowl. I added "italian seasoning" (probably about a quarter to a half teaspoon) and a healthy pour of olive oil (Im guessing a quarter cup or maybe a little less?) and let it hang out in the fridge overnight. I thought I was going to eat this like a little cold soup, but something told me to put it in a pan and cook it down. I got it thick, and then put it over some fresh pasta.

Really good for a change!

 

[DrunkleJon]

So the other day was fridge cleanup day.

The wife has been doing the shopping so I had to survey the options. I had a plastic basket of red organic cherry tomatoes that were about to get soft, and a plastic basket that had another day or two before they got there full of the yellow, purple, green and orange cherry tomatoes that cost a skillion dollars but taste great and different from each other .

Is it unethical to put tomatoes in a babyfood blender if it isnt for the baby? Thats fine right?

The red ones I pureed with some garlic cloves also pureed fine, and then sliced in quarters the multi-color tomatoes and popped it all into a bowl. I added "italian seasoning" (probably about a quarter to a half teaspoon) and a healthy pour of olive oil (Im guessing a quarter cup or maybe a little less?) and let it hang out in the fridge overnight. I thought I was going to eat this like a little cold soup, but something told me to put it in a pan and cook it down. I got it thick, and then put it over some fresh pasta.

Really good for a change!

Yum. And I am sure CreamyJr didnt mind much. So long as you let him choose your next beer.

I also went the pasta route and made up a batch of not authentic at all meatballs. Heavy on the garlic.

 

[gratus fermentatio]

I found a pkg of chicken hearts at the store, I love heart! Sauteed those in a bit of olive oil with a pinch of sweet basil & a light dusting of thyme, some minced celery & a wee bit of fresh ground black pepper. Made a gravy & simmered the hearts with some cashews till it got thick. Served over herbed jasmine rice with rosemary, bay leaf & a bit of chicken bullion.

Sides were green beans with a couple pinches of tarragon & a dash of black pepper, stir-fried quickly; and butternut squash with a dash of black pepper, a pat of butter & a pinch of sweet basil. Thinly sliced scallions over all. A tasty twist on chicken & rice.

 

[unionrdr]

Reminds me of when mom used to make sliced beef heart in gravy over home-made noodles. A pan of biscuits & oh yeah!

 

[mattmmille]

Mmm...heart. I get a nice, big turkey heart next week!

 

[unionrdr]

Try slicing it & cooking in beef broth. The season & make it into gravy. Home made noodles are pretty east to make.

 

[gratus fermentatio]

Reminds me of when mom used to make sliced beef heart in gravy over home-made noodles. A pan of biscuits & oh yeah!

It's nearly impossible to find beef heart these days. Used to be fairly common, so much so that I used to eat beef heart every other week or so. Dark, tasty, chewy goodness!
Regards, GF.

 

[blizzard]

I started ordering beef in bulk from the rancher, and oftentimes they sell organs and other less-desired cuts as well. Check out eat wild to find a rancher near you, or ask your local crossfit buddy who they buy their "clean meat" from. A good butcher can also order them for you.

 

[mattmmille]

If you have a good Asian grocery store in your area, that might be a good resource...especially if they have an in-house butcher.

 

[gratus fermentatio]

If you have a good Asian grocery store in your area, that might be a good resource...especially if they have an in-house butcher.

Unfortunately, the nearest Asian grocery store is a 4 hr drive round trip. I'll ask a couple of butchers & see if they can get some for me.
Regards, GF.

 

[gratus fermentatio]

I started ordering beef in bulk from the rancher, and oftentimes they sell organs and other less-desired cuts as well. Check out eat wild to find a rancher near you, or ask your local crossfit buddy who they buy their "clean meat" from. A good butcher can also order them for you.

Thanks for the tip on Eat Wild, very handy site.
Regards, GF.

 

[dan6310]

It's been a while, been eating the same old food lately.
Something new tonight, Mexican shredded venison with grilled onions, green peppers and jalapeños.
Toppings: guacamole, re fried beans, cheese and salsa.


Dan6310

View attachment ImageUploadedByHome Brew1416525898.285614.jpg

 

[Hanglow]

that looks nice. we've got a few better mexican restaurants here over the last few years, before that there was barely anything. no historical connection to mexico I suppose

I harvested the last of my greenhouse grown tomatillos last weekend so will be making some salsa this weekend from them. Thinking of just charring them and some peppers and garlic then blitzing them with chillis.

Good plan?

 

[dan6310]

Sounds good to me. I love Mexican food.
Most restaurants up here in the northeast are only average compared to the restaurants I visit in Mexico. In fact I'll be traveling to Hermosillo Mexico next month for work. The best part of the trip is always the food😃


Dan6310

 

[HomebrewCraig]

Vegan Chili! Four kinds of peppers, 3 kinds of beans, zucchini, cilantro, parsley, stewed tomatoes.... and LOTS of spices.

Oh! And besides the chili on the oven sits Liberty Cream Ale. I am a multi-tasker

 

[mattmmille]

Had dinner at the In-law's house tonight. Pork roast, kraut, oven roasted potatoes, rice, .... My contribution was steamed broccoli with lemon and a carrot dish. I haven't cooked carrots in awhile, so I gave it a shot. Also had a pineapple that needed to be used, so I wound up with a carrot-pineapple sweet curry, with brown sugar, butter, curry powder, a touch of vinegar and salt/pepper. I would add more vinegar next time to make it more sweet-sour, but it was good. Too many people at the dinner just not big cooked carrot fans...and there were a lot of choices.

 

[gratus fermentatio]

Had dinner at the In-law's house tonight. Pork roast, kraut, oven roasted potatoes, rice, .... My contribution was steamed broccoli with lemon and a carrot dish. I haven't cooked carrots in awhile, so I gave it a shot. Also had a pineapple that needed to be used, so I wound up with a carrot-pineapple sweet curry, with brown sugar, butter, curry powder, a touch of vinegar and salt/pepper. I would add more vinegar next time to make it more sweet-sour, but it was good. Too many people at the dinner just not big cooked carrot fans...and there were a lot of choices.

That carrot dish looks & sounds AWESOME! I love a good balance of sweet/savoury/spicy/fruity. I make a mango/curry fried rice that uses many of the ingredients you listed above.
Regards, GF.

 

[mattmmille]

That carrot dish looks & sounds AWESOME! I love a good balance of sweet/savoury/spicy/fruity. I make a mango/curry fried rice that uses many of the ingredients you listed above.
Regards, GF.

Ooo...tossing the leftovers into some rice with a little soy or fish sauce and a drizzle of Sriracha? Yes, please! Hmmm...no leftover rice. Got some penne pasta in the fridge...come on, lunch!!!

 

[unionrdr]

At one time in the early 80's, I lost my job at Ford CEP#1 that they shipped to hermosillo to their new plant. Hope the food was good down their though.m From what I've seen on No Reservations, it looks great!

 

[mattmmille]

So...this was lunch! :rockin:

 

[passedpawn]

Roasted Pig Face anyone?

Check out the 31-slide slideshow of this odd dish. I'd give it a try. What do you all think?

http://chicago.seriouseats.com/2012...sted-pig-face-at-girl-the-goat-slideshow.html

 

[mattmmille]

I'd try it...especially the cheeks. As adventurous as I am, I would pass on the eyes. Brains, maybe. No eyes.