New Food Thread, No Title sorry old mike

[mikeinct]

UPDATE: overshot 175 internal temp. got into the 185 range. I hustled it out of the oven & set them on a plate to rest. the Good news was, the Bourbon infused drippings made a great dipping sauce. I added three heaping teaspoons of apricot preserves to some garlic, ginger powder & white pepper. Awesome snack served over a half a toasted Ciabatta roll . MrsMikeinCt was pleased.

 

[Fast14riot]

I know I've been absent from this thread for a little bit, but I have been out of state chasing PNW blacktail deer for the past 8 days and getting ready before that.

I'll be working on a few new dishes for you guys with fresh venison heart, always my first meal from a deer. Ive got some ideas, and possibly some twists on old recipes, too. I'll have to see what I think would work best.

 

[mikeinct]

Oh Yes, TV worth watching. Deer Heart.. You have to eat it just once to become a fan.

 

[Tesoro]

My seafood Paella. Fun to make better to eat

 

[mikeinct]

OMG !!!!!

 

[Kittitas George]

My seafood Paella. Fun to make better to eatView attachment 1377675

Wow!!! We have a new fresh fish store in the next town, 25 miles east. I've been going up there once a week, had some wonderful ling cod, fresh oysters and clams. Tomorrow a friend is dropping off some smoked sockeye fillets. One will go with me to Montana elk camp. Hopefully someone will shoot an elk and I will get some heart and liver. They won't eat heart or liver and they make sausage out of the ducks and geese they shoot, BUT, they will eat lutefisk. They will drive over 100 miles to the Great Falls Sons of Norway for that.

 

[BlueWater]

My seafood Paella. Fun to make better to eat

Yum.

Don't have the pan or spot to cook it, but would love to become "expert" at a frequently-made traditional Spanish seafood paella. Hard not to like a good one. Have had small portions of it a couple different times, but it's been a long while.

Say, something like this ...

Infamous Spanish Seafood Paella Recipe – Street Food World Tour

You are being redirected...

 

[DeerHunter82]

Venison steak. Steak house style marinade. Came out perfect.

 

[Coonman300]

I know I've been absent from this thread for a little bit, but I have been out of state chasing PNW blacktail deer for the past 8 days and getting ready before that.

I'll be working on a few new dishes for you guys with fresh venison heart, always my first meal from a deer. Ive got some ideas, and possibly some twists on old recipes, too. I'll have to see what I think would work best.

View attachment 1377466

Please share your recipes for heart. Been a while since I cooked one…would like to do it again. Thanks

 

[Bill K]

My normal every year fall run of Elderberry jam and syrup. 24 pints of each. Pick the berrys from bushes up on the mountain and process them, for fall to next fall use.
Also deer meat/cuts marinated in my goodies and cooked med rare

 

[BlueWater]

My normal every year fall run of Elderberry jam and syrup. 24 pints of each. Pick the berrys from bushes up on the mountain and process them, for fall to next fall use.
Also deer meat/cuts marinated in my goodies and cooked med rare

Made pomegranate jam, growing up. A bit tart and modestly sweet. Haven't ever done elderberry. How does it taste?

 

[Tesoro]

Yum.

Don't have the pan or spot to cook it, but would love to become "expert" at a frequently-made traditional Spanish seafood paella. Hard not to like a good one. Have had small portions of it a couple different times, but it's been a long while.

Say, something like this ...

Infamous Spanish Seafood Paella Recipe – Street Food World Tour

You are being redirected...

My mom lived in Spain for 30 yrs so I have many visits and many paellas under the belt. The dish is not 'gourmet' but rather the 'sunday family get together meal'. What makes it unique is the overpowering saffron flavor, which I love. In the mountains they make it with rabbit and sausages and on the coast with seafood. In the cities it is with chicken and whatever else in in the pantry. It is an easy dish to make but over complicated by most recipes. It is 'peasant food', like a coq-au-vin. The worst paellas I have had have been in spanish restaurants in the usa!
You can get all original ingredients and cookers at https://www.tienda.com/paella/paella-burners.html

 

[BlueWater]

My mom lived in Spain for 30 yrs so I have many visits and many paellas under the belt. The dish is not 'gourmet' but rather the 'sunday family get together meal'.

A lot like, say, the French dish ratatouille. Technically, a simple "peasant" dish made of fairly simple ingredients and techniques. Done right, it also is stellar.

 

[Fast14riot]

Stopped by the little Mexican market on my way home, feeling inspired tonight. Will update later...

 

[Fast14riot]

Here's what came of tonights inspiration...

Yucatan/Mayan style dried chile salsa. Cooked up some al pastor for tacos, but made myself a couple burritos instead. Refried beans, Mexican rice, al pastor, queso fresco, crema fresca, onion, tomato, and a dash of the salsa inside. Damn tasty!

 

[GotRDid]

Absent for a while, but got creative last week.
Swiss Miss cake mix substituting soft butter for vegetable oil, chocolate mousse made with whipping cream rather than whole milk for the middle filling, milk chocolate and dark chocolate fudge icing to finish.
Truly “Death by Chocolate”!
No one slipped into a coma, so dodged that bullet.

 

[Tesoro]

A lot like, say, the French dish ratatouille. Technically, a simple "peasant" dish made of fairly simple ingredients and techniques. Done right, it also is stellar.

ALL of what we consider classic good european food is 'peasant' good made with fresh whole ingredients. And then Julia Childs came along and complicated things.

 

[pintopete]

Absent for a while, but got creative last week.
Swiss Miss cake mix substituting soft butter for vegetable oil, chocolate mousse made with whipping cream rather than whole milk for the middle filling, milk chocolate and dark chocolate fudge icing to finish.
Truly “Death by Chocolate”!
No one slipped into a coma, so dodged that bullet.

View attachment 1378159

Holy mackerel! That looks awesome! Where was I? I had an icy cold glass of milk ready and everything! LOL

 

[Fast14riot]

@GotRDid Do you use coffee in your chocolate cakes? I started doing that a few years ago and it really heightened the chocolate flavor. I normally use a Cuban coffee, espresso grind. No discernable coffee flavor, but makes a difference you can taste!

 

[GotRDid]

Fast14riot, I will have to try that!
I do use 1/2 cup of strong brewed coffee and 1/2 oz Ghirardelli dark chocolate in my Chile per the advice of a Guatemalan Abuela who owned a market nearby. She was absolutely correct in complimenting the already complex flavors/seasonings I used, especially when using Venison.