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Posted

Well it's Easter and Happy Easter to all.

 

It's just Brook and I here today but we both have to eat so I'm busy in the kitchen.

 

Dinner is an 11lb local farm free range Capon. Rubbed down with the appropriate spices both under and on the skin and is now cooking using the "high heat" method.

Always perfect!

 

Complimenting that is a mix of red taters, carrots, onions and green peppers tossed (and currently marinating) in an olive oil/garlic/apple cider vinegar dressing that will go in the oven to roast at the appropriate time.

 

Also decided to use a recipe my daughter shared with me since I had all the ingredients on hand and the half cabbage needed to be used (also to be roasted).

 

http://www.bloglovin.com/blogs/paleo-diet-lifestyle-paleo-diet-tips-recipes-3003066?blog=3003066&post=1695384977&viewer=true

 

RB2jTpz.jpg

 

ar0kmzD.jpg

 

zNZTuk6.jpg

 

Brook will be getting all the giblets as I will have more than I need for the week. ;)

Posted (edited)

Oh man Spiel thats gonna be great!!!

 

No cooking for me until tomorrow. Ill post pics when the shenanigans settle.

 

30 or so family members coming for the day tomorrow lol. So Ill be very bust cooking about 15 different dishes.

 

I gotta make good food for the kids, then seperate dishes for the adults. And its always tough because the aboriginal side loves food as it is. The italian/ukranian/norwegian side wants superfoods seasoned to perfection lol

Edited by manitoubass2
Posted (edited)

Just drooled all over the keyboard again. That cabbage looks VERY interesting, care to share? Wouldn't mind trying that myself I usually just make sauerkraut out of any left over cabbage I have (it's a good thing LOL). But I love cabbage soooooo!

 

Have a beautiful free range chicken that Lukasaurus (Steve) and his beautiful wife Llori gave us a couple of weeks ago on the BBQ as we speak getting all golden and smoky. The rest of the dinner is just the "back to basics" kind of meal, mashed taters (dressed up a little with some cream cheese, some onion chopped up but not too fine, mixed in after the taters are mashed so it is still nice and crunchy and a hint of garlic, carrots and parsnips, and some cauliflower with cheese sauce. Dessert is a cherry cheese cake which is sitting in the fridge setting right now. Our company is due to show up any minute now! Happy Easter everyone!

Edited by Big Cliff
Posted

Boy I love reading what you all are cooking as much as I like cooking.

 

Trust me, I may not comment on it all but nothing is lost on me, I've been inspired but much here and I've book marked the thread due to short term memory issues. ;)

Posted

Just drooled all over the keyboard again. That cabbage looks VERY interesting, care to share? Wouldn't mind trying that myself I usually just make sauerkraut out of any left over cabbage I have (it's a good thing LOL). But I love cabbage soooooo!

 

Have a beautiful free range chicken that Lukasaurus (Steve) and his beautiful wife Llori gave us a couple of weeks ago on the BBQ as we speak getting all golden and smoky. The rest of the dinner is just the "back to basics" kind of meal, mashed taters (dressed up a little with some cream cheese, some onion chopped up but not too fine, mixed in after the taters are mashed so it is still nice and crunchy and a hint of garlic, carrots and parsnips, and some cauliflower with cheese sauce. Dessert is a cherry cheese cake which is sitting in the fridge setting right now. Our company is due to show up any minute now! Happy Easter everyone!

Sounds great bigger Cliff?

 

Your not the only one interested in that cabbage haha. I pmed spiel immediatley after he posted ?

Posted

Boy I love reading what you all are cooking as much as I like cooking.

 

Trust me, I may not comment on it all but nothing is lost on me, I've been inspired but much here and I've book marked the thread due to short term memory issues. ;)

You and I both my friend! I have actually now created a folder where I copy all of these ideas and recipies and store them so I can look back and "try" to re-create some of them. I have learned so much about so many things since becoming a member of this site!

Posted

Simple dinner plans for tonight. Fresh crappie fillets rolled in crushed crackers.

 

Those would go great with my left over Easter soup Bruce.

Posted (edited)

May this thread never die! Lol.

 

Ive tried at least 15 recipies on here so far and everyone is a smash hit!

 

Now im getting emails and pm's with recipies and I love it! Sooo much to try and it keeps things fresh for the family

 

You boys can chef it up!

 

And you can never go wrong with crappie, EVER!!!!

Edited by manitoubass2
Posted

My wife is working today so a bowl of Turkey soup is the feast for this holiday. I looked at the scale after I put on a spring jacket yesterday, oh my. I can miss a few meals. 12 pounds on the mid section that I used to refer to as abbs. Thank to this thread, thanks a lot fellow OFC members, thanks a lot. (Of course stuffing my yap had nothing to do with it, all this threads fault).

Posted

So, it was delish. Leftovers galore of course. There'll be a few plates of repeat, some hot chicken sandwiches with gravy to follow mid week.

Some of the meat will become chicken pot pies. The stock I'll be making and freezing will hopefully become this....

 

http://noblepig.com/2013/03/dill-pickle-soup/

 

Sounds to good not to try at least once.

 

19TgZIm.jpg

 

MGN7PPE.jpg

 

 

Bon appetite all. :)

Posted

Capon is my absolutely favourite fowl, bar none, not wild turkey nor ruffed grouse, nor Canada Goose, nor mallards, not any of the wild birds, not domestic turkey or chicken or duck or goose. CAPON!!!! Bring it on!

 

We were travelling today via that God-forsaken Highway 401 from London to Kingston, it was a SPIRITUAL experience and not in a good way but Praise The Lord we are home safely. Supper was fresh green beans and smoked garlic sausage in the skillet. VERY tasty, but not at all a traditional Easter Sunday feast. To make up for this, I am cooking a lovely ham tomorrow, with scalloped potatoes, YUM YUM!

Happy Easter everybody!

Doug

Posted

So, it was delish. Leftovers galore of course. There'll be a few plates of repeat, some hot chicken sandwiches with gravy to follow mid week.

Some of the meat will become chicken pot pies. The stock I'll be making and freezing will hopefully become this....

 

http://noblepig.com/2013/03/dill-pickle-soup/

 

Sounds to good not to try at least once.

 

19TgZIm.jpg

 

MGN7PPE.jpg

 

 

Bon appetite all. :)

FOOD!

 

I am going to make this dish... Lord love a duck.... I will make this happen.

 

Thanks for this Chris!... I knew all those years of drinking the leftover pickle juice would amount to something!.... We've all done it..

 

 

G

Posted

Same as for the shells, very interesting!

 

When my sons were young, I would do up red mashed potatoes for Valentine's Day and green ones for St Patrick's Day. We also added some colour (don't remember which one, maybe blue???) to chocolate milk for Hallowe'en and the result was a disgusting looking thing that we called Witches' Brew....

 

Doug

Posted

Same as for the shells, very interesting!

 

When my sons were young, I would do up red mashed potatoes for Valentine's Day and green ones for St Patrick's Day. We also added some colour (don't remember which one, maybe blue???) to chocolate milk for Hallowe'en and the result was a disgusting looking thing that we called Witches' Brew....

 

Doug

I did a rez style green eggs and ham(fried bologna) and the kids loved it. Friggen creeped me out hahaha.

 

Here is a kids plate from today, missing stuffing and wild rice casserole(can only fit so much)?

 

20150406_170257_zpspfqckqkp.jpg

Posted

Some pudda

 

20150406_163937_zpsph4cowea.jpg

 

Turkey and duck(shhhhh dont tell the kids)

 

20150406_163937_zpsph4cowea.jpg

 

Broccoli salad

 

20150406_170257_zpspfqckqkp.jpg

 

Gotta have these? (although it dropped?)

 

20150406_160902_zpsktgf1mhm.jpg

 

Quick fire to burn some food as an offering to the creator for our lost ones(no pics of the food, thats a no no)

 

20150406_164130_zpsjnvxzopm.jpg

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