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  • 1 month later...

Abita of a German  with a twist. 

I blended Musturd with blackbean garlic and let it get happy in the fridge over night. Onions and pickle mix and 3 with portabello  mushrooms. Did a quick kinda sear then in the baking dish. 350 for 40 min later. 

Mashed taters and acorn squash will be the side dish.

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So I don't usually take pictures of my food, because my wife thinks it is highly aberrant behaviour.  I catch enough flak for other stuff that I don't need to add to the topics where my behaviour is found wanting.

BUT!  If she is not around, I can take some pics.  Tonight it was DUCK BALLS!!! with sweet Thai chili sauce on acini de pepe pasta, very toothsome even if I say so myself.  That black spot on the parchment paper is evidence of quality control before the sauce got added.  😉

The duck balls are meatballs of course.  I had made some country style (caseless) Italian sausage with duck meat, and had one package left, so I did it as meatballs.

Doug

duck balls (1).jpg

duck balls (2).jpg

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  • 4 weeks later...

Been a while since I posted here and while I cook/eat every day I don't always take pictures. But I was bragging to my daughter about making Pizza and a Big Ass Calzone from scratch so I took some pictures.  ;)

And here they are, topping/filling are the same for both. ~ Mild Italian Sausage, Yellow Bell Pepper, Onion, Black Olives and plenty of freshly grated Mozz.

 

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Calzone 1.jpg

Calzone 2.jpg

Calzone 3.jpg

Calzone 4.jpg

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1 hour ago, Spiel said:

Been a while since I posted here and while I cook/eat every day I don't always take pictures.

Yep, same here!

Your pizza and calzone look mighty toothsome!

Doug

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Sometimes the simplest meals are the best meals...

Shucked a couple of dozen Irish Point oysters from PEI. Some freshly grated horseradish along with lemon and hot sauce...but we really don't like to put much on them. A green salad and loaf of crusty bread. Washed it down with a bottle of Moet.

Oh man.. oysters are at their best this time year...

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Edited by CrowMan
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On 2/7/2024 at 10:17 AM, CrowMan said:

Sometimes the simplest meals are the best meals...

Shucked a couple of dozen Irish Point oysters from PEI. Some freshly grated horseradish along with lemon and hot sauce...but we really don't like to put much on them. A green salad and loaf of crusty bread. Washed it down with a bottle of Moet.

Oh man.. oysters are at their best this time year...

20240127_183642.jpg

Mmmm, I'd be all over that!

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  • 1 month later...
18 hours ago, misfish said:

Smoked baby back bacon ribs

Looks fabulous, Brian.

Did you take some back ribs, brine them in a bacon brine (or rub), then smoke?  Don't think I ever saw "baby back ribs" for sale?


Doug

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5 hours ago, akaShag said:

Looks fabulous, Brian.

Did you take some back ribs, brine them in a bacon brine (or rub), then smoke?  Don't think I ever saw "baby back ribs" for sale?


Doug

They were last best before last date. Got a 2 pack for $11 at Zhers. I just did a dry rub,brown sugar / kosher salt. Let get happy for 3 days,flipping over each day. Rinse,let air dry for 4hours after patting dry,then in the smoker for the 3,2,1. Smoked with apple.

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  • 1 month later...
3 hours ago, manitoubazz said:

I absolutely love making these potatoes

and what are they?  I see lots of cheese, but what else?

Doug

 

BTW, good to see you back on YOUR thread!!!

Edited by akaShag
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Fried pickle burger.

Chicken thighs in a blueberry sauce with Brussel sprouts cooked in butter and lotsa garlic.

 

Naked walleye baked in butter/garlic and seasoned.

 

Last is probably the best soup I ever made and I forget what I even used in it lol

 

 

 

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Steak mushrooms and more Brussel sprouts lol. The past few years I've grown super fond of Brussel sprouts

 

Northern pike boil. Just a basic soup. Chunk uo your northern and add it to the stock with about 4 minutes left. Super good and caused me to keep alot more pike in the 25" range

 

Bartered a homie for some of his fish peppers to make a salsa for nachos! So good

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  • 2 weeks later...

Thanks for the reminder!  So where are those fiddleheads I found the other year???  (I am like a squirrel that forgets where he buried last fall's nuts....) 🙄

Doug

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1 hour ago, akaShag said:

Thanks for the reminder!  So where are those fiddleheads I found the other year???  (I am like a squirrel that forgets where he buried last fall's nuts....) 🙄

Doug

Get out quick, they came early this year in my spots. Over half of them were already unfurled.

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14 hours ago, CrowMan said:

Get out quick, they came early this year in my spots. Over half of them were already unfurled.

I asked my young lad to look at the one patch where we got a huge harvest last spring.  No sign of them there yet........

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On 4/29/2024 at 4:44 PM, CrowMan said:

That time of year...Speckles and Fiddleheads. Both require the same 4 ingredients, and nothing else. Butter, Lemon, Salt & Pepper..

Looks like Morels need another week.

 

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Yea I got my first pick of fidleheads in yesterday, just under a pound for now. Back out to check my other spots on Thursday. The ones right up against my foundation are up, that's my signal. Leeks are well up but not swelling yet. This pic is from April 13.

 

 

Edited by smitty55
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  • 2 weeks later...

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