All About Pocket Knives

Udon noodles with chicken and vegetables.

Very cool Cudgee. You are canning. Always wanted to do that.
Good looking meal Eustace.

Dusted off the smoker as it has been awhile.

2 chuck roasts. Low and slow about 12 hours with peach paper wrap at 160 F. Cooked like a brisket. Bacon grease binder, rub and lemon/garlic zest. More bacon grease in paper wrap.

Pretty good.

Jerry

Reverse Sear Tri-Tip. Bacon grease binder.
Tasty!
Hope all of you are well.

Jerry

Garlic embedded smoked Chuck Roast
Topped with rub, lemon zest, chopped sweet pepper, onions, jalapeño, habanero, and bacon grease. 275 F with 1 hour rest.
Cauliflower, olive oil, rub, sweet peppers, onion, jalapeño, habanero, etc. Broiled then topped with 4 cups parmesean. Broiler. Al dente.

Something maybe a little exotic for you. Baked rabbit with potatoes. With white wine, olive oil, rosemary and lots of garlic.

Nice Eustace. Looks excellent. Not exotic in these parts where wild game likely surpasses beef, chicken in consumption and normal protein.
Duck , geese, turkey, chukar, quail, all harvested at the end of a shotgun and day in the field.and anything that flies. Home grown, chickens and duck.
Elk, antelope, venison, lamb, (large Basque community here), goat, rabbit, you name it, actually more the norm. Anything edible on 4 legs in season is on the table.

Cooked rabbit many times. One of my favorite small game animal to hunt/eat.

Looks like a real good dish. Thanks for sharing.

zp4ja wrote: ↑Sat Mar 02, 2024 5:58 pm Anything edible on 4 legs in season is on the table.

My father was a hunter. Rabbit, wild boar, partridges, quail, pheasant, wild ducks and geese were regularly on our table.
I have been on a diet for 3 months. I have elevated cholesterol, and the drugs prescribed to me do not affect the liver well. No sugar, white flour, fatty meats, cheeses. I don't drink alcohol for years. I eat only chicken, rabbit, fish, cottage cheese, low-fat yogurt, olive oil, vegetables and fruits. I feel good, I lost 5 kilos. Today I made a pie with cottage cheese and spinach, I might take pictures later.

Very cool Eustace. Thanks for sharing.
There is something to be said about food on the table by one's hand, gun or garden. Fresh, healthy and satisfying.
Glad to hear your diet is doing well.
Seems you are eating well despite the restrictions.

Rabbit is one of my favorites. Very low fat and can be prepared into a ton of great dishes.

Upland birds, my favorite is Chukar. Kind of a citrus taste based on their desert diet.
Big game, love it all, but antelope is the best. Almost a hint of sweet to the meat. Assuming shot at rest and not running for miles. Running for miles equals lactic acid, meat tastes different.

Farm fresh. Just laid/ harvested...

Don't feel like retyping the dish description I sent to my buddy. About to put on smoker...

Maybe a reverse sear. I wing it as I go.

Finished product. Next time maybe some cheese as well. A little bit of heat from marinade and stuffing. Meat perfect doneness and the sporadic veggies are like a chunky semi cooked chimichurri. Pretty darn good.

Followed by a smoked tri tip.Some unhealthy, but tasty rendered bacon fat in a tub and extra rub before the broil.

Greek restaurant this night

Chicken meatballs with onions and yogurt sаuse.

Looks like a great dish Eustace. Enjoy in good health!

The fish st the restaurant are? Anchovies? Smelt?

Jerry

Nice farm fresh eggs, Jerry. You guys are making me hungry, and it's about 5 hours until lunchtime for me.

zp4ja wrote: ↑Mon Mar 11, 2024 6:45 am Looks like a great dish Eustace. Enjoy in good health!

The fish st the restaurant are? Anchovies? Smelt?

Jerry

Оnions caramelized in olive oil are incredibly sweet.

Yes, the restaurant. The fish is Mediterranean horse mackerel.
The appetizer was more interesting, but I forgot to take a picture. Tarama salad, I don't know if you've tried anything like this. This is fish roe whipped into mayonnaise with olive oil or sunflower oil. It is traditionally served with toast and lemon. Spread it on the toast and squeeze a few drops of lemon.
https://en.m.wikipedia.org/wiki/Taramasalata

Nice Eustace.

Hada similar roe dish in Israel. Among alot of other local treats. Like 19 appetizers or sides, however one interpet it, in addition to entree.

Jerry

Made this salsa (food processor) yesterday and brought some down to lady at supermarket counter since she helped me get some Mexican cheese and seasoning for some smoked carne asada. She shared with two other Mexican ladies that work there. All told me today, my salsa is better than theirs and they are Mexican! LOL! Best cooking compliment ever...

Tomatoes
Ton of garlic
Shallots or white onion
Radish
Habanero
Serrano
Jalapeño
Bell pepper
Sweet peppers
Lime juice
Lemon juice

Pulse in food processor. Add salt to taste in between pulses taste testing.

That's some fine lookin' salsa, Jerry!
My contribution to the cookbook thread is a bit different than the fine delicacies y'all normally share.
Miss Joy's kitchen puts out some mighty fine Southern country cooking and the other day she baked four rolls of pumpkin bread. She bakes them in coffee cans which provide the "roll" shape. She guards these old coffee cans just like her cast iron skillets!
Today she and I made up about 45 pounds of dog food in her kitchen. Didn't take any pictures of the process but it is identical to the sausage making pictures we have shared in the past. We just saved some undesirable venison trim in the freezer and when we could plan far enough ahead to thaw the venison for a few days and then do the grinding and packaging. Real sausage making will be coming up in in a few weeks. Treefarmer

That's awesome TF! Thanks for sharing! Pumpkin bread rolls in a coffee can. Genius. Tricks of the trade. Love reading about that as I am very passionate about cooking and I am eyeballing baking.
Bet the dogs love that mix. Good on you. Lots of hunter just toss that.

I made a treat today. Chuck roast sliced @ 1/4". Hand cut veggie mix. One batch hot and one not. Added smoked gouda cheese. Rolled and butcher string. Seasoned with Holy Cow, etc.
Smoked on pellet smoker. Finished off with reverse sear under oven broiler.
Fresh batch of homemade salsa. Will be trying homemade tortillas soon.
One of the best tasting cooks yet. That smoked gouda is phenomenal.

I cooked porridge from young nettles, but I won't show it to you, because you are predators here.
Here is the paella with chicken, chorizo and smoked trout from yesterday.

That looks vibrant, colorful and ingredients sounds pretty tasty. Great dish and ingredients from what I can see.
Can you elaborate please on the "because you are predators here" comment?
No clue what you mean by that. Maybe I took out of context but just sounds odd on a cooking thread.
Take care, Jerry

More goodies today. Some basic chicken thighs, well seasoned and sear skin in broiler to finish off. To temp, and juicy as heck.
Smoked pablanos, rice, chorizo, chicken I just smoked, homemade salsa, Oaxaca Mexican melting cheese, spices and bacon. Reverse seared that as well for crisp bacon.

zp4ja wrote: ↑Tue Apr 02, 2024 1:16 am .................
Can you elaborate please on the "because you are predators here" comment?
No clue what you mean by that. Maybe I took out of context but just sounds odd on a cooking thread.
Take care, Jerry

I too am curious about the predator comment.

Ray