Adventures with anrkst.

This one came out of doing some Depression Era history reading.
I'm calling it Savory Cabbage.


This is SSB. S#rahs Special Blend. I worked up this mix based on things she likes or mentions when I'm cooking.


Cabbage, squash, onions, sausage. You could use turnips or even beets in place of squash. It would still work. Real old time smoked sausage didn't need refrigeration. Migrant family's were living out of their cars back then..


I do a lot, (even most) of "1 pots". I'm using my 14" DO for this one. A little saute on the sausage, onions, and squash. Releases the oils and smokey flavors..

 

then fire off, mix in the Cabbage, lots of the SSB, and a cup (ish) of chicken stock.
I used 1 1/4 for this gargantuan pot..


Now let's take it up into the 325f range and let it go for about an hour.


This is good!! My crew kept coming back for more n more...leftovers might be a mistaken belief.

 

having seen your adventures I bet you do alright as the camp cook. I hope to inspire…make you ask “What were the drovers eating a 100 years back.”

 

Yall already know MyHeart can eat..I'm on a never ending quest to make things that will stun and amaze her.
Butter Garlic Shrimp Tostadas...


This one's not complicated really...


There is one here who also enjoys the shrimp.


We'll use this oh so magikal Lodge carbon steel...


30 minutes to make this feast. Including the homemade avocado topper, I may have made a monster Herr Doktor

 

Are those corn or wheat tortillas? Looks delicious either way. But I might have an ass whoopin' in my future from Mama Nomad if I admitted I enjoy a wheat tortilla now and then. Love the pooper dog on clean up standby too.

 

I use corn tortillas. Miles better taste and texture, also gluten free for her. My orange fuzz shadow is right now…less than than 2 ft to my right.

 

Inspiration. It is all around us, we need only see it.


I was about to go to the gym, from my garage looking NW at about 75 yards. There was also a 6 point in velvet, and 2 tiny little spotted fawns. Beautiful...


We should not overlook the bounty the creator puts before us. It's a good time for some Venison Stew.


Another blend I worked up just for her. For certain I am never bored.

 

Today I thought we'd try out this Dexter Russell I got from Baryonyx Knife Co. 42blades is my guy for all kinds of useful utilitarian tools.


Oh my. Isn't it...glorious?!!


This well seasoned #3 is the preferred tool for this job.

 

Man, when marinated meat touches that smoking hot iron.. the aroma says you are on the path to success.


An hour n 1/2 later. Melt in your mouth goodness. The gang put the hurt on it for multiple rounds. Think I got it right this time.

 

Awesome as always! This knife looks pure utility indeed, love its character.

 

This 1 was inspired by Marion Grasby (#MarionsKitchen), She's a nice Australian cook who does a lot of fun, easy Asian fusion dishes.
I give you Thai-Italian Linguine.


I didn't have chili flakes..I'm going to make them!


Well I hope she didn't think I was going to actually follow her recipe!!


Well if she actually knew me (or any of you) she'd know it wasn't going to happen. These will add a little Asian flair..

 

I went to the kitchen. Quality Control shows up.


Marion says garlic and olive oil is key to this recipe. Ok, let's use a "little" garlic.


They're italians, you can't improve on what they know about pasta. Right?

 

just a touch of color and bring out the sweetness...


A little assembly, sauce over the top..
My slightly upgraded Shrimp Linguine.

Watch her video...this..is..good!!!

 

This one's what I call a "budget dish".
That is you can make a large batch that is neither complicated, nor massively expensive to produce.
My take on Cheesy Chicken Broccoli Rice Casserole.


So we're gonna take this stuff...


and to feed this lot we'll want a LARGE piece of steel..


Well..I might fly away to Kansas...or something! ❤


Some hack slash slice n dice. Then in the oven 350f for 50 minutes...


I'm seriously considering looking for bigger cooking devices. !

 

Farmers markets are being overrun with tomatoes and okra? Get em cheap and let's make Gumbo base!


First give them a soak/wash in a vinegar water solution. I use about a 1/4 cup vinegar per gallon of water. Safely removes soil, dust, contaminates ect.


You can use bouillon, it's fine. I prefer my own slow cooked stock. (This is veg stock.)


Now just rough chop, and back into the still hot freshly screened stock. I added some nice cajun spices to mine.


Let that cook at a medium simmer for about n hour...


Mmm mmm. Look at the goodness! My next pot of gumbo is going to be out of sight!!

 

Note: This is not shelf stable. Mine goes in the freezer. If I had actual canning jars and went thru the process, yes, you could keep this on a basement shelf for some time without any worries at all.

 

This is one I knew I would make as soon as I saw it. How you say? Because while watching the video the 1st time...my mind is already telling me what spices to use and what ingredients I will change or need and how my version will come together!!
Thai Pork and Omelet Soup.


All recipes have to start somewhere..


It seems like a weird combination of ingredients, I'm eager to try it.
(I used a 50/50 pork chicken blend for meatballs. Hopefully a slightly lighter taste)

Some of these are finishing touches for the dish..

 

Look at these garlic cloves! Is that not the limit or what?!!


There are a few steps to this but it goes pretty fast. Meatballs first, 5 minutes hot. Then brown the rough chop garlic, then 2 beaten eggs with spices for the Omelet..


I missed the 5 minute onion saute.. then cabbage in (cabbage was not in the original recipe, nor was there any bok choy in the produce dept. This is Napa cabbage.


Then homemade chicken stock, enough to cover ( 1.5 quarts here), low boil/high simmer for 15.


In the last 2 minutes add 1 tablespoon of soy, and 1 teaspoon each rice vinegar and chili oil. Also 1-2 chopped green onions.

Really good! This one's a definite add to the recipe file.