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Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
- Start date
Was wanting something with potatoes. Wife nixed potato soup.
Fine, I had some leftover fajita skirt steak.
While potatoes were baking in the oven I diced up the steak and made a pseudo guisada sauce with green chili enchilada sauce, onions, garlic, tomatoes some cilantro etc. Most of it was all leftover from the fajitas.
Top the potatoes add some cheese for a quick melt and done.
Fine, I had some leftover fajita skirt steak.
While potatoes were baking in the oven I diced up the steak and made a pseudo guisada sauce with green chili enchilada sauce, onions, garlic, tomatoes some cilantro etc. Most of it was all leftover from the fajitas.
Top the potatoes add some cheese for a quick melt and done.
Applewood smoked wings and legs. Tossed with bbq dry rub, herbs, oak smoked salt and apple cider vinegar. Also cheesy taters and cornbread
Nothing fancy schmancy like everyone else, just some big-ass bone-in ribeyes
Yum again. Deviled eggs is something that my wife really does well. A favorite snack at any gathering.
- Nov 3, 2010
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Today some pork chops spoke to me. Threw them in the pan for a few on each side, they smothered in cream of mushroom soup to simmer. Steamed up some midget taters for a side.
Standing rib roast with a basic salt, black pepper, thyme, and rosemary rub. Cooked to medium rare.
The internal temp after ~30min of rest:
Potatoes au gratin; although I didn't realize how little cheese was in the fridge before starting
Sautéed shredded carrots with roasted garlic, butter and bacon grease.
The internal temp after ~30min of rest:
Potatoes au gratin; although I didn't realize how little cheese was in the fridge before starting
Sautéed shredded carrots with roasted garlic, butter and bacon grease.
From a while ago…….
Homemade Keilbasa and sliced Tomahawk steak.
Homemade Keilbasa and sliced Tomahawk steak.
This is from camping a few weekends ago.
Pro s’mores tip: toast the graham crackers a bit over the fire with a spatula. This gets the chocolate a little softer before the marshmallow goes on
Pro s’mores tip: toast the graham crackers a bit over the fire with a spatula. This gets the chocolate a little softer before the marshmallow goes on
- Nov 3, 2010
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They are a staple in our life. So much so that we had a s’mores bar at our wedding
Filets anyone?
Did everyone see that stat a few weeks ago saying 12% of the people in this country eat 50% of the meat? I’m pretty sure my household accounts for at least 1%
Nice filets.
I didn’t see that stat and truly doubt its validity. What was the source? It sounds like a study that some vegans or Bill Gates would commission.
I have no idea. I heard it in the radio so I’m sure it’s complete bullshit. I was just trying to make a joke
man, i love me some au gratin (or scalloped) potatoes!
- Nov 3, 2010
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Deer steak, farm eggs and sourdough pancakes for dinner. Yum!!
She likes it rare. I cooked mine just about medium. Got a nice crisp on them and had garlic bread, mashed taters, and a few left over mozzarella sticks. Keep the recipes and photos going! This is the worst thread to peruse while at work ....and hungry....
A version of chicken cacciatore with want I found in the fridge and freezer. Turns out that the thighs were breasts, there was only a few tomatoes and I had no mushrooms. But I had some leftover olives done in olive oil and oregano, and a few chiles instead of green peppers, but I pushed forward. Turned out good.
Working on pulled pork and BBQ beans.
A nice 10 pound pork butt for 99 cents a pound, oak, mesquite from my sons farm and some pecan from my tree.
A pot of pintos with a batch of over smoked country style ribs that have mellowed just fine with all the beans and broth.
I will add the BBQ sauce etc. later but already had a big bowl for supper.
A nice 10 pound pork butt for 99 cents a pound, oak, mesquite from my sons farm and some pecan from my tree.
A pot of pintos with a batch of over smoked country style ribs that have mellowed just fine with all the beans and broth.
I will add the BBQ sauce etc. later but already had a big bowl for supper.
That’s one thing that we don’t get here in Florida, low prices on meat. Best price I’ve ever seen on a pork butt is $2.29/lb. Brisket, $11.99/lb. It sucks for meat eaters.
You have an entire state overrun with invasive snakes and iguanas with no season or bag limit. Get to shootin and be creative
Valid point, except that the big snakes and iguanas are almost all in South Florida, like Dade County and below. The only large meat reptiles in Central Florida are gators. They are good eating, but hunting is controlled pretty tightly and one can get strung up if he doesn’t follow “rules”.
The good gig is to become a registered trapper. Scared and wimpy people that buy houses on lakes call in so-called nuisance gators all the time. Trappers come and bait them so they drown, then haul them off and can keep or sell the meat and hides.
Living on a lake this chaps my ass. Typically the gators called in are no more than 7’ nose to tip of tail. That means about 60-80 lbs. max and not capable of eating more than a toy dog. Though typically they prefer ducks and turtles and shy away from human scum.
I here ya.
Any idea of what they charge us for shrimp, oysters, fish and gator up here in Fort Worth Texas.
If gas were not so expensive I would meet you in the middle for a rondaviez to swap our local wares and drink whiskey.
Pork butt pull test complete.
Rebecca wants the recipe.
For me to cook it while she's at work.
Good trade as far as I'm concerned.
Chicken Cacciatore (what’s in the house version)
- 2 lbs. boneless chicken thighs (or breasts if you’re a breast guy)
- Extra virgins olive oil
- Kosher/Sea Salt
- Black pepper
- One large onion (or more as I’m inclined)
- 3-4 large cloves garlic
- Bell peppers (or whatever kind you have around or like)
- Dry white wine (or low sodium yardbird broth for chickens)
- 2 lbs. tomatoes (or crushed tomatoes or diced tomatoes)
- Mushrooms (or if lacking these an olive mix works too) I used a four olive medley that was left over from an appetizer of olives warmed in olive oil with a dash of oregano and Italian seasoning
- Italian seasoning
- Balsamic vinegar
Salt and pepper the chicken and sear on each side in some olive oil. Does not need to be cooked through, only browned. Put on a plate for later.
Add oil, reduce heat, add onions and peppers to cook soft, then garlic. Add 3/4-1 cup white wine and leave bottle open for cook (or dinner if you insist). Simmer to reduce wine.
Add tomatoes, mushrooms/olives, seasoning, and balsamic. Simmer to cook, then add chicken and any juices back in pot, mostly submerging in sauce.
Cook 15-20 minutes or one scotch, covered, or if too wet, uncovered. Taste and adjust seasoning accordingly. I’ll often add a zing surprise of something. Just enough to complement the flavors.
Serve with/over pasta, rice, or polenta, with fresh Parmesan and parsley/basil. Fresh if you’ve got it. Dried if not.
Drink the rest of the wine so as to not waste it.
P.S. for presentation purposes, the chicken can be pulled and sliced then placed back on top of the sauce.
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I was half joking but you could just make a regular hunting trip down to some infested areas.Valid point, except that the big snakes and iguanas are almost all in South Florida, like Dade County and below. The only large meat reptiles in Central Florida are gators. They are good eating, but hunting is controlled pretty tightly and one can get strung up if he doesn’t follow “rules”.
The good gig is to become a registered trapper. Scared and wimpy people that buy houses on lakes call in so-called nuisance gators all the time. Trappers come and bait them so they drown, then haul them off and can keep or sell the meat and hides.
Living on a lake this chaps my ass. Typically the gators called in are no more than 7’ nose to tip of tail. That means about 60-80 lbs. max and not capable of eating more than a toy dog. Though typically they prefer ducks and turtles and shy away from human scum.
Iguana Tacos with Aji Amarillo Crema (Chicken of the Tree Tacos)
How to Cook Iguana, an Invasive Species in Florida, that tastes like chicken and is also called 'Chicken of the Tree' to make tasty Iguana tacos
grillgirl.com
Well we are on hold for a delay of game.
El stupido, aka Snuby642 forgot to take the liquid out of the pan and refrigerate it to seperate the fat.
It's on speed dial in the freezer.
A couple of shots that might help the noobs. About half my pork butt pulled. No need to buy any of those bear claw things that has a primary purpose of stabbing your fingers in the gadget drawer. If cooked properly your fingers can easily do it.
If you notice the little bag to the left side that is dog treats. The fat between muscle groups. It is absolutely edible and can be mixed in but I don't like the mouth feel of it.
El stupido, aka Snuby642 forgot to take the liquid out of the pan and refrigerate it to seperate the fat.
It's on speed dial in the freezer.
A couple of shots that might help the noobs. About half my pork butt pulled. No need to buy any of those bear claw things that has a primary purpose of stabbing your fingers in the gadget drawer. If cooked properly your fingers can easily do it.
If you notice the little bag to the left side that is dog treats. The fat between muscle groups. It is absolutely edible and can be mixed in but I don't like the mouth feel of it.
Agree on the puppy pieces.
Did a whole wild boar shoulder in MOJO marinade.
Pulled it apart after it was done and saved about a pound of fats and whatnot for the hairy beggar.
I agree on the inter muscular fats. They have great flavor, but I don't like the feel of any fat, so Cherry gets all of the trimmings to include a bit of the meat that sticks.
Went the lazy route and mixed it in with a big batch of yellow rice and black beans. Added a healthy dash of Valentine's smoky hot sauce.
Nom, nom.
The cleanup crew.
Did a whole wild boar shoulder in MOJO marinade.
Pulled it apart after it was done and saved about a pound of fats and whatnot for the hairy beggar.
I agree on the inter muscular fats. They have great flavor, but I don't like the feel of any fat, so Cherry gets all of the trimmings to include a bit of the meat that sticks.
Went the lazy route and mixed it in with a big batch of yellow rice and black beans. Added a healthy dash of Valentine's smoky hot sauce.
Nom, nom.
The cleanup crew.
- Nov 3, 2010
- 9,875
- 20,903
Some American/Mediterranean mash up today. Pita bread, grilled chicken, feta crumbles, olive and spring medley. Sprinkle some ground red pepper and creamy ceasar dressing in there as well.
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- Nov 3, 2010
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Leftovers tonight. Pan fried pork chops and gravy, with some corn/green bean mix.
Carnitas. Made the correct way, all day in a dutch oven then shredded and broiled a few minutes
Yes it was a good weekend.
Beef ribs, pork ribs a small brisket and even a few hot dogs made it on the stick burner.
I had some pecan, mesquite lots of oak and one big hickory log and the flavor was amazing.
Everything was behind schedule due to a big northern wind running down temperatures. Hard time running it at 200 f . I had to keep opening the fire chamber door to get it running right without too much smoke.
I was up till 1:30 am fighting it.
The small brisket was finaly Crutched and took a total of 14 hours. That is a lot for a 10 pounder.
Some days I envy the pellet push button crowd but afraid the wife would take over when she figured out how to run it.
Beef ribs, pork ribs a small brisket and even a few hot dogs made it on the stick burner.
I had some pecan, mesquite lots of oak and one big hickory log and the flavor was amazing.
Everything was behind schedule due to a big northern wind running down temperatures. Hard time running it at 200 f . I had to keep opening the fire chamber door to get it running right without too much smoke.
I was up till 1:30 am fighting it.
The small brisket was finaly Crutched and took a total of 14 hours. That is a lot for a 10 pounder.
Some days I envy the pellet push button crowd but afraid the wife would take over when she figured out how to run it.
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Don’t be afraid of the easy bake ovens. My wife has had to start ours and put some things on a few times but has still delegated me as sole proprietor of the smoker.
Just experimented on an egg nog-like drink. Used two scoops of this protein powder
Along with 2 egg yolks and some pumpkin pie spice blend. Mix everything together with milk in a blender bottle and enjoy
Handy tip: This powder does mix smoothly but it takes a bit longer than some others.
Along with 2 egg yolks and some pumpkin pie spice blend. Mix everything together with milk in a blender bottle and enjoy
Handy tip: This powder does mix smoothly but it takes a bit longer than some others.
So winter season has hit North Texas.
Cold front had me firing up the heater in the house and pickup for the first time this year.
Potato soup made with chicken broth, white beans a garlic sausage ring and some green onions.
And now officially eggnog season as well.
Wish I had some barrel proof but the 95 rye is good.
General whitetail gun season starts in 5 days, probably let kids have the hit list but a hog problem is imminent .
About a dozen bigger breaders that can be managed but the yearling population is at least three times that with a batch of smaller piglets scattered around.
This will make for a population explosion come spring.
Just got the place so work to do everywhere fence brush ceaders feeders stands
Cold front had me firing up the heater in the house and pickup for the first time this year.
Potato soup made with chicken broth, white beans a garlic sausage ring and some green onions.
And now officially eggnog season as well.
Wish I had some barrel proof but the 95 rye is good.
General whitetail gun season starts in 5 days, probably let kids have the hit list but a hog problem is imminent .
About a dozen bigger breaders that can be managed but the yearling population is at least three times that with a batch of smaller piglets scattered around.
This will make for a population explosion come spring.
Just got the place so work to do everywhere fence brush ceaders feeders stands
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