New Food Thread, No Title sorry old mike

[Coonman300]

Outasite 08 posted : "Shoot and cook to eat are my favorite addictions." This is one of my favorite roasts to share w my guests. Slow Roasted Shoulder of Venison. View attachment 1362585View attachment 1362590

Dang…that looks good! How big was that deer? I seldom shoot bucks and Front shoulders on our does aren’t very big and get ground for burger. I will try one this season. I cooked some wood duck breasts tonight with wild rice and a strawberry/fig balsamic sauce.
Sorry pic is sideways

 

[JFrank]

I made an egg sandwich for dinner.

 

[mikeinct]

Coonman300 Wrote:
"Dang…that looks good! How big was that deer?"
She was pretty avg. around these parts. The roast was 4 to 5 lbs. As for Bambi burger meat, we use the lean ground venison blended w good 80/20 ground beef. Only use "just enough" in the mix. Same goes for pork sausage blended in Less Is more Better. grin grin. Mike in CT

 

[timeout]

Coonman300 Wrote:
"Dang…that looks good! How big was that deer?"
She was pretty avg. around these parts. The roast was 4 to 5 lbs. As for Bambi burger meat, we use the lean ground venison blended w good 80/20 ground beef. Only use "just enough" in the mix. Same goes for pork sausage blended in Less Is more Better. grin grin. Mike in CT

We also mix in 80-20 burger sparingly. One other addition to our venison burger is some bacon ends.

 

[mmcu]

We also mix in 80-20 burger sparingly. One other addition to our venison burger is some bacon ends.

Try grinding in some brisket. I think you'll like it!

 

[JFrank]

We add beef fat to our venison burger during the processing.

 

[mikeinct]

Good plan Jim. I'm saving up nice bits of beef fat to render into tallow. My Plan is to Re-Create the 80/20 old school oil blend to make real French fries. Mike in Ct

 

[outasite`08]

Nice lite snack after a early morning and shooting a match. Another shooter brought some excess vegetables from his garden, so I figured a light salad sounded perfect.

Suyo long cucumber, heirloom tomato and red onion salad. Red onions sliced paper thin, against the grain so they absorb the liquids and don't overpower the delicate flavors. S&P, drizzle of EVOO and Balsamic. Done.

View attachment 1362301

I did this yesterday for lunch. Thanks for the idea, as I blessed with an abundance of tomatoes.I might have a rerun today. Dang this thread is fattening. Jeff

 

[rjtfroggy]

Anybody with an abundant crop of vegetables is very lucky this year.
I was talking to a local farmer yesterday and he said his corn is running about 50% below normal with stunted growth, his vegetables about the same. He told me he mowed Saturday and bailed his hay Monday and went from over 1200 bales to just under 600 from the same fields. All because of a lack of rain, the storms seem to be going around his farm instead of over. Going to be a tough year to overcome.

I did this yesterday for lunch. Thanks for the idea, as I blessed with an abundance of tomatoes.I might have a rerun today. Dang this thread is fattening. Jeff

 

[Fast14riot]

I did this yesterday for lunch. Thanks for the idea, as I blessed with an abundance of tomatoes.I might have a rerun today. Dang this thread is fattening. Jeff

If you have a lot of tomatoes, a good simple dish is slice tomatoes into about 1/4" thick steaks, onions a little less, but with the grain. Marinate in a spicy oil/vinegar with S&P. You can also used bottled Italian salad dressing. Cover and refrigerate for at least 4 hours, or over night. Great on a crusty bread, served with charcuterie, if you add mozzarella and a little basil at serving time, you have a nice caprice salad.

 

[mikeinct]

like this pile. BLT's tonight. Pasta Friday nite.

 

[mikeinct]

BLT BLT BLT...........

 

[Louisiana Shooter]

BLT's are the finest sandwich ever made!!!

 

[SecondsCount]

Homemade wood fired pizza





With prosciutto

 

[mikeinct]

Welcome Pizza Bro. Very nicely done.

 

[Fast14riot]

Mike, some olive oil, onion, garlic, bay leaf and seasoning, about 3lbs of tomatoes. Heat oil, sautee onion until translucent, add in smashed garlic cloves, cook for a few minutes. Remove garlic, add in tomatoes and bay leaf, S&P, other herbs you like. Simmer for 1-4 hours, until desired thickness is achieved.

Perfect home made sugo. Can speed it up by blending tomatoes with immersion after simmering for 30-45 minutes if you like. Can be bottled in sterile Mason jars for storage or just fridge stored for use within 7-10 days. Serve over pasta, as base for pizza, meatless lasagna, etc.

Sugo, for those not familiar, is different from tomato passata (generic pasta sauce) Sugo is made from fresh, ripe tomatoes cooked in olive oil. Passata is made from concentrated, sieved tomato. Ragu adds in a meat.

Play around with these different sauces and your favorite pasta, and you will see the differences.

I stumbled into my own secret mixture/ingredients for a ragu/passata that I have found everyone to rave about. Even my 3 teenagers who are endlessly picky, to the (now ex) in-laws with 60+ years in the Italian restaurant business. Play around with these basics, you just may find something special you really enjoy!

 

[mikeinct]

For myself, I do the traditional Naples style of Tomatoes on pies. Very Fresh, Peeled & hand crushed Real cooking happens in the oven over 650 degrees. only EVOO. oregano, a whiff of garlic . Finish with Motz & fresh basil . Looks like the Italian flag. Called a Margarita. I can't find a real "Margarita" this is close enough

 

[Kracken McGraw]

BLT's are the finest sandwich ever made!!!

Yes but my other two favorites are a cold roast beef with Mayo, and my wife’s leftover meatloaf with Mayo.

 

[mikeinct]

Meatloaf thin sliced. Genoa Salami & mild provolone cheese sandwich fresh baked roll. Heaven on Earth. Real comfort food. Ps: that is Gourmet Meatloaf. Same as our Meatballs. 2 parts ground beef, 1 part pork, 1 part veal. breadcrumbs, Italian seasonings, 1 egg, bit of water if needed. May be topped w a couple of strips of bacon before baking. .

 

[Fast14riot]

For myself, I do the traditional Naples style of Tomatoes on pies. Very Fresh, Peeled & hand crushed Real cooking happens in the oven over 650 degrees. only EVOO. oregano, a whiff of garlic . Finish with Motz & fresh basil . Looks like the Italian flag. Called a Margarita. I can't find a real "Margarita" this is close enough

Margherita is my favorite pizza! Strangely, even though most of Ca style pizza is something less to be desired, Margherita is something I can find decent here. Though, not exactly here in town. I do have to travel for it, but it can be had.

You know Mike, maybe you're telling me something here, I need to start a REAL pizzeria here in town. Margherita, Chicago deep dish, etc. I'm tired of these cafeteria style pizza places, go down the line telling them what you want on a 4 hour old crust. Baked on a steel pan for 6 minutes and served in a greasy box.

One of my favorites has no tomatoes. Olive oil (no place for EVOO) pancetta, basil, garlic, green olives, thin crust baked at 650° for just a couple minutes. Cracker crispness and delicious!