Tonight, the wife is making Fish Creole. Considering she's from Iowa, she does an admirable job on it. Not quite as much Creole seasoning as I prefer, but I just add a healthy dose of Tony Cacherie's seasoning to my plate, and I'm a happy camper.
Tony's nephew was my best friend growing up, and he was always sending some new concoction he'd brewed up for us to try long before he went commercial.
He once sent a pepper sauce that was so hot, you could put a drop on your finger, rinse it under the faucet, dry your finger, lick your finger, and still feel like your ears were going to crisp up and fall off. I have no idea what peppers he used (except they sort of resembled pinkish kernals of corn), but that stuff was so damn hot it'd probably be illegal today to put on the commercial market.
Mike
"Walking away seems to be a lost art form." N454casull
I don't think so. They actually were about the size and shape of a corn kernel, except the yellow part was a light pink. Maybe a very young version of yours?
Mike
"Walking away seems to be a lost art form." N454casull
Chilitepin I grind them up at the dinner table and sprinkle them over whatever I'm eating. They are a tad spicier than the crushed red pepper in the grocery store...
Mini Pita pockets with lettuce, tomato,grated cheese and slices of fresh roasted venison. A little gravy made with the leavings,some port and plum pulp to give it a slightly berry alcohol flavor drizzled over the top.
Ate six of them........washed down with Gin & tonic ( Bombay Sapphire)
Here is a pic of a couple of them before the gravy was added.........Didnt take a pic of the completed ones as I ate them......
Still enjoying the trip of a lifetime and making the best of what I have.....
Looks Good, I've been a dyed in the wool Bombay Sapphire drinker forever but last night I had pause to reconsider. I tried Roku gin made by Suntory, definitely would recommend it, real forward on the botanicals and great finish.
I had pork and sausage bean stew for breakfast. I got beef roast, pinto beans, and mushrooms in the oven. Tomorrow I'm making chorizo, refried bean, rice, and red bean chili burritos.
I've been doing the Traeger grill thing most nights for the past month. It's like having a real oven outdoors, except with smoke and it doesn't heat up the house.
But tonight, just to change things up, it's tacos Al Pastor from a place just down the street.
Tomorrow.....Traegered leg of lamb.
Mike
"Walking away seems to be a lost art form." N454casull
I recently ordered a couple of new carry bags for my Dutch ovens from Amazon. 'Based on my browsing history' Amazon thought I might be interested in a cast iron tagine.
I was intrigued enough to do some research on Moroccan tagine cooking techniques, and, after my batch of preserved lemons was ready to use, my first dish was a Berber-style tagine of beef and vegetables. Looked real nice getting it ready to cook, and it was very tasty - the beef under this pile of vegetables was fork - tender when it was ready to be served.
Have quite a few different recipes to try out this fall when the weather cools off, thanks to The Spruce Eats website.
"If there must be trouble, let it be in my day, that my child may have peace." - Thomas Paine
"I know my place in the world and it ain’t standing next to Jerry Miculek" - Zee
The Traeger continues to amaze me. it's made me a much better cook then I really am. The leg of lamb was by far the best I've ever done. Got lucky again
"Walking away seems to be a lost art form." N454casull
Mike, at the risk of making you feel bad, I have to tell you that Kathy found a package of venison steaks from my trip to Montana. Even though it had been in the freezer for nearly two years, the vacuum packing did it's job.
It's just hard to beat good chicken fried venison with mashed potatoes and gravy, and fresh tomatoes.
Yumm!
Jerry
Gun control laws make about as much sense as taking ex-lax to cure a cough.
I'm gonna tell you what, Jerry.....I've shot more than a handful myself, eaten some of even more, but.....that venison you gave me from your Montana hunt was by far the best. I can't put my finger on what was different other than it was markedly better than I've had before. Your generous gift was very appreciated for many meals.
Tell Kathy "Hi" for us.
Mike
PS.....I've never forgotten her chicken-fried moose with all the "Southern" accessories. If I've ever had a better meal....damned if I can recall it.
"Walking away seems to be a lost art form." N454casull
Speaking of "Southern" (I grew up there, so I can say that with impunity), I consider my wife as close to a world class cook as a typically equipped home kitchen will ever allow. Amazing stuff....
But, she's never quite grasped "Southern". Fried chicken..my oldest sister blows her away. Biscuits...my Dad would have shaded her by a country mile. String beans, potatoes, and bacon.....Aunt Lillian would feed them to the hogs....Heck....I'm even better at gravy although she refuses to eat mine.
Some things you simply can't "fancy up", and real Southern cooking is a prime example.
Fellow mods.....if I die tomorrow, delete my content. I don't want my wife to see this.......
Mike
"Walking away seems to be a lost art form." N454casull
Replies
It was sarma's last night.
https://www.theblaze.com/news/one-of-americas-largest-meat-producers-has-ominous-warning-about-grocery-store-supply?utm_source=theblaze-dailyPM&utm_medium=email&utm_campaign=Daily-Newsletter__PM%202020-04-12&utm_term=TheBlaze%20Daily%20PM%20-%20last%20270%20days
Cat....it's the other other white meat.
Mike
N454casull
Tony's nephew was my best friend growing up, and he was always sending some new concoction he'd brewed up for us to try long before he went commercial.
He once sent a pepper sauce that was so hot, you could put a drop on your finger, rinse it under the faucet, dry your finger, lick your finger, and still feel like your ears were going to crisp up and fall off. I have no idea what peppers he used (except they sort of resembled pinkish kernals of corn), but that stuff was so damn hot it'd probably be illegal today to put on the commercial market.
Mike
N454casull
Mike
N454casull
Irish Whiskys have been my go-to as well, for quite a while. And while my tastes seem vary throughout the seasons this one never disappoints.
Irish Whiskys have been my go-to as well, for quite a while. And while my tastes seem vary throughout the seasons this one never disappoints.
I tried Roku gin made by Suntory, definitely would recommend it, real forward on the botanicals and great finish.
I think I got it covered out here........
But tonight, just to change things up, it's tacos Al Pastor from a place just down the street.
Tomorrow.....Traegered leg of lamb.
Mike
N454casull
I was intrigued enough to do some research on Moroccan tagine cooking techniques, and, after my batch of preserved lemons was ready to use, my first dish was a Berber-style tagine of beef and vegetables. Looked real nice getting it ready to cook, and it was very tasty - the beef under this pile of vegetables was fork - tender when it was ready to be served.
Have quite a few different recipes to try out this fall when the weather cools off, thanks to The Spruce Eats website.
N454casull
tacos
It's just hard to beat good chicken fried venison with mashed potatoes and gravy, and fresh tomatoes.
Yumm!
Gun control laws make about as much sense as taking ex-lax to cure a cough.
Tell Kathy "Hi" for us.
Mike
PS.....I've never forgotten her chicken-fried moose with all the "Southern" accessories. If I've ever had a better meal....damned if I can recall it.
N454casull
Gun control laws make about as much sense as taking ex-lax to cure a cough.
But, she's never quite grasped "Southern". Fried chicken..my oldest sister blows her away. Biscuits...my Dad would have shaded her by a country mile. String beans, potatoes, and bacon.....Aunt Lillian would feed them to the hogs....Heck....I'm even better at gravy although she refuses to eat mine.
Some things you simply can't "fancy up", and real Southern cooking is a prime example.
Fellow mods.....if I die tomorrow, delete my content. I don't want my wife to see this.......
Mike
N454casull