Another Rotisserie Sunday project. Brined and cajun butter injected bacon wrapped boneless turkey breast roast done on the Joetisserie/Big Green Egg. Yum! Also used the "Meater" Cordless Temp Probe that can be used on the Rotisserie with nice app that monitors cook and projects remaining cook time. Great new toy.

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http://forums.pelicanparts.com/uploa...1517404572.jpg

See cordless Meater probe in upper left corner of this photo. No sensor wire to tangle up in the rotisserie.

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Another batch of 15 bean soup.

With chicken and veggie broth, ham, mushrooms, white shoe peg corn, diced tomatoes with green chilies, potatoes, onion, celery, carrots, bell pepper, okra, green cabbage, extra wide egg noodles, and seasonings.

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Broiled skillet steak with roasted potatoes from last night.

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I jumped on the Meater launch on Kick-starter or Indiegogo? Picked up a few to give to my bros for Xmas gifts...As typical with crowd sourced products, it took longer than expected, but in the end its a really nice piece for the kitchen, as noted...using it on a rotisserie is muy bueno

Mon frère Tim,

I'm PM him you my address. :D:):D

Ssssssmokin :cool:

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You guys are doing better than me. I'm bacheloring for four days as it's a public holiday long weekend in NZ and GF has gone to see family somewhere. So I headed out to a seafood restaurant - closed, Grrr. Next stop a Noodle House that does the best sweet and sour pork ever - closed, Grrr. Across the way from the Noodle House is McDonalds. Jeez I had a meal of salt fat and sugar :(

And what do we add to meats and veggies to make them taste good?

Yep, salt fat and sugar!


Sent from my iPhone using Tapatalk

Stage I of beer brats.http://forums.pelicanparts.com/uploa...1517778933.jpg

1hr 15 or so later (due to reduction of 'sauce'), walla, a meal. First time doing brats this way. I'm forever changed!http://forums.pelicanparts.com/uploa...1517782081.jpg

Looks good. How to, please?

It came out great! I'll provide details tomorrow as I'm on my phone.

So the beer brats were easy to pull off. All that was really needed was patience and attention to keep anything from burning. I did 4 brats and 2 kielbasa. They were fresh made from the meat counter.

First, I cut up 4 sweet onions and 2 green peppers and set aside. In that sauce pot I put heat (electric) on medium and about 1.5-2 inch of butter and some canola oil. Once the butter melted I put the onions and peppers in. This fill's that pot so it took about 10 minutes to get it to go somewhat soft and compress. I made sure to mix/toss it around so nothing stayed on the bottom to burn.

I had 2 1.5 year old 12 oz bottles of a pumkin ale kicking around so I used that. Next time I plan on trying out Sierra Nevada Pale Ale. Then I put two 12 oz bottles of beer into the onion/pepper mix and increased the heat to middle of medium high and brought to a boil. Again stirring things around so nothing got stuck on the bottom.

Once boiling, in go the brats and kielbasa. I then backed the heat off to just above medium. I let them boil for about 35 - 40 minutes. Flipping them frequently because they tended to want to float on the top (in my curry wurst they stay sunk). I then pulled them out and set aside.

I then increased heat to hi for the onions/peppers and beer. Again stirring frequently I did this for about 25-30 minutes. Basically to the point where the beer boiled off and onions peppers became exposed. I removed/strained the onions/peppers, put into a glass container and stuck in the oven (no heat) simply to keep warm.

Temp went back up to hi and the remaining beer boiled down to a point where it becomes syrup like. I then tossed the brats and kielbasa in that plus let them brown up a bit further. This was about 10 minutes if that. I plated the brats and kielbasa, and poured the remaining syrup into the onions and peppers and mixed around. Walla!

It was raining outside pretty good so that is why I browned them in with the syrup. Had it not been raining, I would have simply tossed them around in the syrup and then transferred to finish off on the grill.

So a bit of time is needed, but worth it. Prior to this I simply grilled the brats and reduced the onions/peppers in butter/canola oil. Never again. The beer really made everything taste like it should.

Chowder

http://forums.pelicanparts.com/uploa...1518052708.jpg

Say it like Mayor Quimbey :)

^^^^^^Pronounced "Chowda".

Chicken Leg Soup

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https://fee.org/media/25991/dillydil...02403590000000

:D

On V Day
 

Peter Rabbit come for a visit...

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http://forums.pelicanparts.com/uploa...1518799151.jpg

^^^ excellent! dumplings or mashed potatoes?

Mashed potatoes & butternut squash mixed with an egg yoke and cream, salt & pepper. 30 minutes in the oven.

wow, now that sounds interesting, I'll have to try it.

wow!!

is this a store bought bunny? or did you................?

looks AWESOME!!

And it was very tasty...

For some odd reason she could not find lamb shanks (usual Valentine dinner) so she bought rabbits instead at the grocery store, google for a recipe and voilà! We got another meal in the freezer. She also bought a Pinot Noir and when I google "wine pairing for rabbit" lo and behold Pinot Noir was one of the match...

Funny you ask, we live just outside the city in a 2 acres lot development. About 20 years ago, we had a large rafter of wild turkeys going from house to house looking for food. The week-end before Thanksgiving I count 23 of them, the week-end after they were still 23 :D:):D

https://chindeep.com/2016/03/30/cheesy-potato-puff-casserole/

She substitute half the potatoes with butternut squash.

When in the oven check every 30 minutes, you may need to add some broth, seem to evaporate quickly.

Gourmet One Pot Cream Braised Rabbit - Sweet Somethings

thanks bud. i am gonna make this!! maybe sunday!

i'll buy one..this time. ;) (which sucks because my butcher gets something like $22 per rabbit.)

hey, that would work for chicken.

oh no. this looks awesome as well.

wow. a rabbit is $10.99 per pound!!

i might have to put a pin in this dish until next winter. :(

Ahh, the bane of the expensive ingredient. What so many cultures eat for nearly free, because they go out and catch it, Americans typically buy at the store and pay dearly.

I once decided to make a Mexican dish that is often found on the pacific beaches down there, called pescado zarandeado. For this, I needed a fresh whole fish, a red snapper was appropriate, so I dispatched the spousal unit down to the market to buy said fish. She returned with a 10 pound fish, which was quite nice, but it came at a price of $15 a pound. I will let you do the math on that one.

Some years later, I decided I needed to make a wild boar ragu, so I ordered a wild boar shoulder from a pricey meat supplier on the East Coast. Had I been a hunter, I could've shot one for free on land owned by a guy I used to know, but sadly, I'm not a hunter. That pasta dish cost me probably in excess of $75.

Every winter I make a French cassoulet and the duck, pork parts, tarbais beans and everything else I need to set me back at least $50. It's also a two or three day production, so that's why it's once a year.

I miss the days when of my kids lived in Alaska and would send me free, vacuum packed, fresh caught salmon .

This turned out well. Fresh wild cod with saffron basmati rice Zojirushi'd with some schmaltz and a tomato, caper, lemon, garlic wine butter sauce. The surprise was the little quenelle of red pepper paste, it complemented the fish perfectly and even the sauce, didn't expect it to work with lemon and capers. Had to add a little more. Definitely doing a romescu for more of the fish next.

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Green lipped mussel. There was a particularly low tide this morning when dog walking so I brought these home.

fresh
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steamed
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Shepard's pie: Baked beef, carrots, peppers, celery, onion, garlic, S&P, with mashed red taters thinned with milk butter and parisian spread on top.
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I made some Zaa... this is a 4 day ferment using 00 flour..

Cooked off in my wood burning Pizza oven , took a little over a minute,

Delicious

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learned a new GIANT word recently.

NIXTAMILIZED. hell, spell check doesnt even know it!!

somewhere in our ancestry, some genius discovered how to unlock the nutrients of certain grains by treating them with an alkaline solution.

i recently started to perfect my Posole. i elected to use dry corn instead of the canned hominy products. it was not easy to find and what i did find was not neccesarly Nixtamilized. and asking the mexican cashier 100% resulted in a blank stare.

i found some in Napa CA!! the green chili chicken posole is awesome!! texture and flavor is way head/shoulders over the can product.

here is is soaking in water for a day. i still had to slow cook it for two hours afterwards.

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http://forums.pelicanparts.com/uploa...1522344772.JPG
http://forums.pelicanparts.com/uploa...1522344772.JPG

Cold and rainy here this week, so I felt like some simple pasta. Spaghetti with a jalapeño and almond pesto.

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Salmon, wine, butter, onions, capers. I love 4-5 ingredient dishes. Center was raw, skin was crispy and oh so tasty.

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