akaShag

Back to alsoknownas Shag, (I like that) I don't know where you live but I'm available anytime for supper. I'll bring the Vino and Brandy. It used to be Louis XIII Cognac but I'm retired now.

Come on down to Kingston............

How about some grappa?

Doug

(also known as Shag)

Back to Old Ironmaker...........

Yes that supper we had three guests over - two that had been invited and a third that dropped by and decided she would stay for supper when she heard what was on offer.

No I don't add salt to the goose leg recipe, the bacon provides enough, and the ground nutmeg and ground pepper are lovely seasonings without the salt.

Side bacon is what is normally called bacon these days, and is made from pork belly, as opposed to back bacon, which is made from pork loin and is also known as Canadian bacon (mostly south of the border) and is often sold as peameal bacon, even though it is usually rolled in cornmeal. When I was a boy we didn't have "bacon" we had either side bacon or back bacon, the latter being a rare treat.

And yes it was an Italian lady who first served me soup with acini de pepe, and I have been using it ever since then, both in soups and as a pasta side dish with a main course. I make "moose-a-roni" with ground moose, onions, tomato sauce, and cooked acini, all mixed together, then serve shredded or Parmesan cheese on top, yum yum!

Doug

OK so last week I had wanted to spend some time trying out a few new things in the kitchen, and also making some old favourites. Dinner Wednesday evening was Doctor Doug's Oriental Goose Leg Soup, Cheesey Mashed Potato Muffins, and BBQ pork ribs.

The soup is one of the best ways to eat goose legs, which can be pretty tough. I may have already posted that recipe?

I was looking for an idea to do up some left-over mashed potatoes with some cheddar cheese I had, and found a few interesting ideas. I ended up mixing a bunch of mashed potatoes, seasoning salt, a couple eggs, some sauteed vidalia onions and a LOT of shredded cheddar. Put them into a muffin tin, and into the oven at 375 for about 35 minutes or so. They were delicious! Next time I would probably take them out at about the thirty minute mark and also top them with shredded cheese. No such thing as too much cheese!

And a couple racks of ribs. With the soup for a starter, nobody was famished for the main course and so I got ribs AND cheesey potato muffins to enjoy again!

Doug

 

Goose breast wrapped in bacon, slow cooked, comes out like roast of beef. I have served it thin sliced and they all thought they were eating roast beef sandwiches.

I have never done goose breasts with ONLY a bacon wrap but yes it should be delicious. Here is another of my goose LEG recipes, but see also the note about breasts. The apple in the recipe adds flavour and moisture.

Doug

Goose legs in bacon.

Goose legs

Side bacon

White wine

Apples, cored and sliced

Ground nutmeg

Ground black pepper

Clean legs, pick out any shot, discard any shot-damaged tissue. Wrap each leg with 1 slice of side bacon, peg in place with a toothpick, and place in the bottom of a heavy, covered Dutch oven or similar baking dish. Pour about 1 cup of white wine over the legs, then cover with apple slices. Season with ground nutmeg and ground pepper. Cover, and cook at 325 to 350 F for about 2 hours. They are done when the meat falls off the bones easily.

Serve 2 legs per person, and spoon the “apple sauce” on cooked Acini de pepe pasta.

NOTE: This recipe also works for goose breasts, but reduce the cooking time by about half. Breasts are cooked when a thin fork inserted in the breast produces clear (not bloody) cooking juices.

I had goose 30 years ago at the camp on the Ottawa. I swore then I would never have it again. We do a cook up every 6 weeks and rotate location. It was Teds turn at off shore marina (his shop). He told me they were doing a Goose stew. Then he asked me if I would do the Pickerel. At least there will be something for me to eat, I'm in.

 

The Goose? One of the best stews to date. I guess Louis roasted it in the oven and deboned it. He told Ted it was too tough and dry to eat. Ted put it in a crock pot with stock and veg for 10 hours. It was moist and tender.

Canada Goose is a terrible dish baked/roasted. It has no fat and is typically as tough as nails. So I cook all of my goose recipes with liquid and done slow. I took a picture of my goose leg soup a couple days ago and have some other stuff to share in a day or two, but yes wild goose is DELICIOUS if the cook does their part.

Doug

I always add a 19 oz can of pineapple tidbits, juice and all, to my beans. Makes for lovely sweet beans.

Darn dood does your wife work with the NSA?

 

Are we cool to take pics when you visit?

My wife considers it extremely unusual for me to take pictures of the food I cook, and then put it on the Internet. In fact she considers it downright WEIRD. She already has grounds to get me committed to a rubber room I reckon, so I don't want to give her any more ammo!

At YOUR place the veil can be lifted...........

Steamed mussels with garlic butter, steamed broccoli with cheese sauce, and pulled pork on fresh buns here tonight. No pics, wifey was watching...............

Page 100 and still cookin' along..................

grilled strip with parclied garlic butter and red wine deglazed mushrooms and onions,crispy thyme scalloped potatoes and foiled parmesan asparagus

FABULOUS!!!!!

It makes my mouth water, and I ate not that long ago.................

Doug

My wife luuuuvvves split pea soup, just saying

OK bud, next trip to YK I will trade you a big pot of split pea soup for a day on the East Arm.

We use your pots and pans, and your boat.............

Doug

Lakers here tonight! Thanks pop!

 

Bonus, everyone hates lakers but me and my mom

 

Crazy, the kids go bonkers over smoked sturgeon but dont like trout????

I will can some for you when I see you in August. And if you have a smoker, I will can some smoked lake trout.

Unless you do not WANT to share!

Doug

Tonight's main was a venison meat loaf with fennel.

I had been thinking I should give fennel a try..............but as it is a new-to-me spice I really had no idea of quantity.

I can say with authority that a half-teaspoon of fennel is TOO MUCH for a one pound meatloaf.

Now my next job is to pressure can the honkin' big pot of split pea soup with ham that is on the stove. My canner (the one that fits on the stove, not the BIG one) takes seven one-litre jars and I think I have about ten litres in the pot. But not a lot of freezer space unless I plug in freezer #4 which I would prefer not to do! And if the electricity goes out, I have my canned stuff!

Doug

 

I fly by the seat of my pants John, nothing measured or weighed so it'd be hard to say exactly what I did.

Your recipe might look a bit like this one of mine, which I note does NOT include celery, even though I always put in a few ribs!

DOCTOR DOUG’S CREAM OF CAULIFLOWER SOUP

3 tbsp margarine or butter

1-2 large sweet onions, diced

4 cloves garlic, minced

3 large potatoes, peeled and cubed

900 ml Campbell’s Chicken Broth (tetra pack container)

1-2 heads of cauliflower, chopped (1 very large head, or 2 small to medium heads)

1 cup milk or 5% cream

1 tsp seasoned salt

½ tsp ground black pepper

¼ tsp fresh ground nutmeg

(shredded cheese for garnish)

In a large stock pot over medium heat, melt margarine or butter, stir in onions and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until everything is tender, about 15-20 minutes. Remove from heat.

Puree, either with an immersion blender in the pot, or (after cooling) in batches in a food processor/blender. Return to low heat, stir in the remaining ingredients, and heat to hot but NOT boiling.

The original recipe calls for bowls to be served garnished with parsley. I never did try that – I use shredded sharp cheddar cheese. Most people will also wish to add more freshly ground pepper. Enjoy!

Doug

mr blizzard clear your in-box please! I can't send you a note I scribbled.....................

 

Those goodies were already in my home made stock Doug.

I am greatly relieved!

Doug

Cream of cauliflower soup without potatoes and celery?????????????? Sacrilege!

Haha of course!

 

Funny, she hates seafood, but once she worked up the courage to eat one bacon wrapped scallop she ate hers and mine, and a new york strip, her rice and half of mine

Rick she is eating for three or four, right? Needs to keep those twins/triplets nourished!

Hahahaha imagine that! Everything points to one baby however.

 

If it was twins or triplets id quit my job and probably wouldnt post on here or fish for like 5 years

I am NOT stopping in RR to change diapers!

Olives make good targets, they are small and explode in a satisfactory way when hit with a highly frangible bullet at a good velocity.

To each their own............

Doug

SOMEWHERE back in this thread was a mention of "no knead bread."

I looked up a bunch of different sources for this and found one I liked. So it calls for a heavy ovenproof covered dish about five to six quarts capacity. Perfect would be an enamel-covered cast iron pot like the one I had that was made by Le Creuset and gave away some many moons ago since I was not using it.............

And looking at the price of them nowadays, two hundred bucks (plus tax!), I don't see myself buying a two hundred dollar bread pan.

So I looked in my closet and there was this cast iron chicken fryer, with lid, that a buddy gave me probably fifteen years ago for looking after his sheep while he was away. I had used it a few times in my old hunt camp - notably to make my sweet and sour goose legs recipe. Anyways after I sold that camp I put most of my pots and pans away for storage. Including this honkin' big covered cast iron pot.

So it's a wee bit rusty and I just spent a half-hour scrubbing it inside and out (YES I AM A SINNER) and have given it a good rinse and now it is on the stove percolating away with a couple quarts of water to rinse all of the soap out of the pores.

Then it will get dried off, lathered with oil, and re-cured out in the BBQ. Anybody who has cured a cast iron pan knows about the billowing noxious clouds of smoke that ensue!

And once it is cured and scent-free by golly I am going to bake some no-knead bread! So I'll have a bun in the oven like our buddy Rick.

Doug

 

Oh to have a smoker. I,ll bet the taste would be even better.

Yes sir, that would be highly correct. Cold smoked with maple wood chips, and yes the result is AWESOME.

But as I have said a few times on here, pork bellies have been in the six to seven dollar a pound range here in K-town, and I can buy unbelievable smoked side bacon from Krug's Butcher Shop in Tavistock for about that same money. And Krug's is THE BOMB.

Doug

OK, here's the deal..........been there many times and so I will solicited you to HIRE me as a guide so you can take even more pics of fish I (boat) really caught but then let you reel in for all your pics and stories......then I will use that for my own personal gain.........what do you think....... ? ? ?

Been drinkin' this evening, Mister G?

I just wrote out thiS recipe for mr blizzard, but since I had already worn my fingers down to nubbins typing it, I reckoned I could post it here too.

DOUG'S STUFFED BAKED FISH RECIPE

This is like that elephant stew recipe - first catch an elephant............

First, catch a decent sized trout, salmon, or whitefish. (Other species may work but I have not tried them)

And of course when you catch that fish, you dispatch it quickly and put it immediately on ice so it is in prime condition for your table.

Now gut the fish, leaving the head on, and skin on, but gills removed, then lay the fish on its back and cut a v-shaped notch down through the ribs on either side of the backbone from head to tail. Try not to poke the knife all the way through the skin above the backbone. Then pull out the backbone (cut it or twist it off at both ends) and the fish is now lying flat on its back with the sides open to you. Fillet out the rib bones on each side, starting where the backbone was and down to the belly, and remove the rib bones (and any belly fat). Now you have a boneless whole fish.

Stuff the cavity with a bread stuffing like you would use for turkey or whatever, stick a wine cork in the mouth, tie the body up with butcher twine if necessary to keep the fish shape whole, then wrap it in aluminum foil and cook at 400 until it flakes easily with a fork.

Remove the fish from the foil onto a platter, take out the cork and replace it with a quarter-lemon wedge, pop out the eye and replace it with a red maraschino cherry, and serve. It is a very classy looking feast.

Note: if you serve this to a gathering where there are children, I can almost guarantee there will be a fight over who gets the cherry. It is a good idea to have some spare maraschino cherries for this purpose.

Doug

Live minnows?

BEAUTY fish!

Doug