Discussion in 'Adventure, Hiking, Backpacking and Travel' started by anrkst6973, Jun 17, 2018.
Kraft bottle appears unscathed?
it does, I could turn it into pieces...but it’s hard to get all that dressing off the table.
@anrkst6973 just wondering if you planted those Everglades tomatoes I sent you?
I have not. We have had torrential rains that keep turning all soil into slurping soup...I plan to try them as soon as the weekly flooding stops though.
It's Her birthday. gotta do "something"...even if theres no going out.
...some pork loin...
Saute some fresh veg (Thanks farmer dudes. )
Mmmm, this is gonna be yummy...
Can't have a birthday without some sweets, and we're southerners, that mean cobbler.
A peach/ berry sounds good. ( with peaches from our own trees no less! Yay!!)
It was crazy good. She loved it, that's good nuff.
This whole " social isolationism " thing ain't so bad...cept I'm gonna get fat doin it!
I keep trying different things...this one is a slightly "suped up" version of a Kent Rollins recipe, the Tres Corn bake (pg 76)
I used marinated chicken and sauteed veg in mine rather than the chorizo he calls for. Note that I'm using a 12" 5 1/2 qt deep well pan too. ( He calls for a 10" skillet)
I also used a taco seasoning recipe from pinterest. It was more spicy and savory and not so much salty like you get from the packaged stuff..
Corn,bell pepper, onion, and some hacked up tomatoes..a tiny little can of roasted chilies...some zucchini my beloved daughter left in the fridge.
I dont have an oven box for my camp chef stove, I wish I did. I had to take this inside to finish. A box of jiffy mix, follow the directions, I bulked mine with a cup of plain cornmeal. A can of cream corn and a can of Rotel...and about 1 3/4 cups of cheese. (Who doesn’t like cheese?!!)
Layered into the pan and bake at 400f for an hour.( again this deviates from the 350f/45 minutes of the recipe..my "batch" was a bit larger than projected )
Moist, spicy....it was delicious. Highly recommend this one.
She wants venison stew for Mothers Day...who am I to disagree with such a woman?!!!
Only the best of cuts for my Beloved..
Marinated and stored since 2015..filets o backstrap , yum.
with help from the "Mora a Go Go" foundation
Yeah, Let's definitely take this outside in the clean open air..
A little of this...
and then this to about 80% doneness..
Then a roux, its easy (but it took a lot of fails to learn it )
Stir in all the ingredients, simmer low for 30 minutes or until the potatoes and carrots are soft, let it rest just a few before serving. Great as leftovers...Oh wait..There are NO leftovers! Win again in my book.
That looks Brother!
There should be good asian food. Can't find it? Guess I'm gonna make it then.
Spicy Mongolian chicken. Yep, I can do that.
"Spicy " will require, well, spices!
and these random breast and thighs left over from other...projects.
and this pile of vegetation..
This looks like a proper cooks prep station right?
It is in the "breezeway kitchen". Where the mighty Lodge 15" carbon steel rules..
Hey you give me 30 minutes and some basic ingredients and I will come up with something to fill the belly. Yall stop by sometime alright?.....
I thought I'd take a bash at Blackened/Grilled fish. Here follows the experiment.
I looked at a lot of seasoning mixes and a lot of pictures. Mine got a smidge more cayenne and some oregano and thyme.
There was no pre-prep on this one, cut fresh and cook it..
I used Swai, Vietnamese catfish, brushed with melted butter and some avocado oil and pressed into the seasoning in a pie plate...
If I say I'm going to "Kings Station", this is where I'm headed.
Now we turn this...
Into this...(there butter,green onions, lots of fresh garlic, the smell is tremendous..)
and with the application of more carbon steel, and fire, we get this.
you know, for a guy who says he dont like fish...he sure eats a lot of it at my house!!
Man youse guys missed a good one. Let's do Coq au Vin Blanc from the great Julia Childs. It's way easier than you think...
Well first you need chicken. I used these. You could use legs n thighs or even 8 pc cut, I think it works better if you have big honking chunks . I did a 4 pc cut on mine..
I seasoned and left refrigerated for about 4 hours. You want mostly stuff from the savory side of your spice rack, avoiding those that would make it red or orange. I did use a good amount of lemon pepper and a pinch of fennel. .(fennel is strong, use sparingly. )
Potatoes, carrots, 3 kinds of onions, big cloves of garlic, lots of mushrooms, all only cut in big portions.
Chicken broth or stock (you really on need 2-3 cups but it doesn't store well so I pour it in) 4-6 ounces of white wine, dry is better than sweet. A dab of leftover seasoning blend, and some fresh rosemary.
I used the big 14" cast iron, just sear or brown the chicken a bit.
When the chicken is how you want, pull it or at least enough of it to layer in your vegetables. Pour in your liquid ingredients and take it up in the 325-350 range...
I had plenty of liquid, more than I needed really, so I poured the heat to it. 20 under and 25ish on top . It went about an hour + 15 thereabouts. I just let the coal burn up...
Bout to move this to the table. Man oh man smells good!
I get the strangest looks when I say "smile"...but its always a fun time with this one. Bugger ate 3 leg/thigh sections plus plate after plate of the best vegetables you ever tasted. Even I've never seen a 14" pot disappear that fast!!!