Adventures with anrkst.

pre cooked and shelf stable until opened. . My research said it could be substituted by grits. ( a southern US specialty) but I wanted to try for an authentic taste sensation.

 

Yes, one of my US colleagues said exactly "grits" when I described it to him

 

The Sous has been asking for a month, "If the Weather's getting cooler, are you gonna cook outside?"
Your wish is my command.
The "No Regrets Meatfest".


This...is Memphis Dust.


This...is German Gold.


The Gold need to be simmered. It ain't very golden though. Hmmmm..


These need to be pre baked for a special side I'm doing. Enter a Lodge 10" Dutch oven.


This is for her, by special request.


This is so the rest of us actually have something to eat.

 

This a "professional nibbles disposal system "


You know, I think she likes trying to sneak up on me.


These 2 would love for me NOT to be paying attention!


The "No Regrets...yet" part. R-L Pork loin with dust. Sausage with gold. Steakhouse potatoes, peppers, & onions with suped up brown gravy.


Feast on oh Mighty One, feast on....

 

A few days ago, She (who is in fact a goddess ) said, " It feels like Chili weather to me!" Well then, This should be easy.
Open a can of Hormel, pour it in a bowl, microwave for 2 minutes. Right?
No? I didn't think so.


Umm, I sorta "upgraded" my previous spice blend a tiny bit.


We are Texans. Where pinto beans are a life force.


Use hamburger? Nope. No tasteless mush allowed. Venison. The finest of choice in organic free range meat sources.


Well there might be small bits of trim that won't just be wasted.

 

A little bit of nutritious filler...


Fellas I'm completely gone...I can't even make just plain cornbread here!


Life is good out here in the boonies..


Yall drop by if you're in the neighborhood alright?

 

Thank you Sir. I’m forever in “learning mode”, there’s always something interesting out there to try anew.

 

So I was bored one night, and wandering around over on u-tube (you know, just watching some cooking videos! ) when without warning I was attacked! By someone's affiliate shopping link! While I was defending myself from this assault I'm pretty sure this crawled in my cart and hid under some other things. Yeah. That's how it happened...


It's like that cat that shows up on your back deck, once you start talking to it, tossing it bits from your sandwich, it's yours. You might as well pet it and give it a name...


Well this one already had a name.
Mauviel M Steel 14. Monstrous...


Thank you Jean Francois, wherever you are.

 

Like other carbon steels, it comes coated in beeswax. They weren't kidding around either...


Its literally a couple of millimeters thick on this thing.


Instructions say to use hot water to remove. That was doing about nothing. It was so thick it was clotting up normal green nylon scouring pads.
Time to get absolutely medieval on it, bring out the BarKeepers and the Ringer!
(I have heard people say "I don't want to do that to my brand new pan.") That's BS in my opinion. It's not going to hurt it and you won't need to guess if it's clean.


So after an hour of scour,rinse,repeat, and 4 gallons of boiling water!
Then 2 trips thru a 495f oven with Crisco, now it looks like this.

 

T and I got left to fend for ourselves for the weekend. Ruh-Ro...there's gonna be.. trouble. Rancho Burgers.


Let's make a topper..and a side.


It's going to need a smear too. Let's use these.


I decided that needed some more onion, and cilantro, and tomatoes..


Faithful Aide. Camera is too slow to stop the tail for the pic though.

 

It's just a beautiful day! Let's take this to the Outside Kitchen!


Burger huh? Let's use these hand mashed misshapen rascals.


" it's the show with everything..except Yule Brenner.."


The Mauviel, it's gigantic.


Don't be stingy with the cheese.

 

Food, even simple food, should be fun to prepare, and delectable to eat. Amirite?


Sous says "Hey do the cross section thing like Binging with Babbish!" It's his favorite u tube channel.


At your service Sir. Now enjoy your feast.

 

Now that's a burger! I bet a lot of beer needs to be had with it

 

I did indeed have…a few, afterwards.

 

If I’m ever out traveling, I’m gonna post where I’m at. Maybe one of y’all will find your over to my camp.

 

Here's one I can't decide if it's French (based on the sound) or Mediterranean (based on the ingredients) From friend Scott @ Uncle Scotts Kitchen. You can find a link to the original recipe there but I altered my version for Myladys taste preferences.
For your consideration, Pork Provencal.


We'll be working inside today. I wanted to get to know this recipe. Think of it as "classroom instruction " at the Randall Farm before the lunatic sends you into a snake infested swamp in the middle of the night!


I used A cut thick chops, lightly seasoned with a simple blend.


It calls for chicken stock, and homemade is better.


..."it's just a step to the riiigghht..."


Original recipe uses potatoes. I substituted carrot, zucchini, and mushrooms. Better flavor imho...

 

This calls for a pan sauce, which is easier to make separately. Garlic, capers, kalamata olives, and tomatoes. Saute in olive oil 2-1-1-3, add chicken stock, white wine, simmer 15. Easy huh?


Then big pan. Preheat 5 minimum, olive oil, carrots n onions for 5...


Then pork in, 5 minutes, flip and add zucchini and mushrooms. Mrs Dash, black pepper, tiny pinch of salt, cover and cook 5..


Flip meat, stir, spoon the sauce over the meat, pan into a 400f oven for 20 minutes.

 

Mine was perfect at 17 minutes....


Yep, I'm pretty sure I can do this one anywhere I can get my kayak to take my yeti cooler. That delectable smell drifting thru the swampland...might just be me.