Who's making what today?

[Dusty]

Originally Posted by GratefulCitizen

Ok.
Saturated fat, protects the liver from the sugar!

Spread the word, brother. Spread the word.

[GratefulCitizen]

Originally Posted by Dusty

Spread the word, brother. Spread the word.

Plenty of info out there.
Views on health are often subject to much inertia.

Just one small study, but it us interesting.
(Look at what's happening above 12.5%)

http://scienceandnutrition.wordpress...verse-sfa-chd/

[Dusty]

Originally Posted by GratefulCitizen

Plenty of info out there.
Views on health are often subject to much inertia.

Just one small study, but it us interesting.
(Look at what's happening above 12.5%)

http://scienceandnutrition.wordpress...verse-sfa-chd/

Great. Everybody starts eating pork lard, quits taking vitamins, and within 90 days 89% of the Country wants to sign up for Obamacare with a pre-existing lipids problem. Masterstroke (pi).

[mojaveman]

Originally Posted by Dusty

Fry 6 strips of bacon in a large cast-iron skillet at the end of a shift of parboiling 4 young grey squirrels until fork-tender.

Remove the bacon, leave the grease on “warm”.

De-bone the nut monkeys.

Chop the rat and mix it with some House Autry Seafood Breader, a beaten egg and enough water so you can make patties.

Put chopped onion, celery and bell peppers in the mix, stir, and make patties.

Turn the grease up to med-hi and fry 7 minutes a side or ‘til they’re as brown as you want ‘em.

We serve it with sweet cornbread, fried okra and turnip greens.

Did you actually find this recipe somewhere Dusty or was it something your Grandma used to make?

[Dusty]

Originally Posted by mojaveman

Did you actually find this recipe somewhere Dusty or was it something Grandma used to make?

Of course I found it. I never met your grandmother in my life. (As far as I know.)

It's "institutional knowledge" mixed with trial and error and, yep, similar to what Mamaw used to cook. She didn't use hot seafood breader, though-I picked up that habit frying mullet, spot and flounder when I lived on Carolina (Redneck) Beach.

[Gypsy]

Originally Posted by PSM

Thanks! This was the first time I've used prosciutto. I think that it's become my new favorite ingredient.

This summer when the cantaloupe is beautifully sweet and ripe wrap thinly sliced prosciutto around individual slices of the fruit. Molto bene!

[PSM]

Originally Posted by Gypsy

This summer when the cantaloupe is beautifully sweet and ripe wrap thinly sliced prosciutto around individual slices of the fruit. Molto bene!

Roger that; sounds good. Our cantaloupes failed this year because of bugs and an over zealous retaliation against them.

Thanks!

Pat

[Divemaster]

Originally Posted by Gypsy

This summer when the cantaloupe is beautifully sweet and ripe wrap thinly sliced prosciutto around individual slices of the fruit. Molto bene!

Indeed! My wife (Sicilian heritage and looks it) does amazing things with prosciutto.

[Gypsy]

Originally Posted by PSM

Roger that; sounds good. Our cantaloupes failed this year because of bugs and an over zealous retaliation against them.

Thanks!

Pat

Bummer, I absolutely love cantaloupe...hopefully this summer you will have a better crop. I think you will really enjoy it.

Originally Posted by Divemaster

Indeed! My wife (Sicilian heritage and looks it) does amazing things with prosciutto.

Also of Sicilian heritage...I love crisping it up and using it in place of bacon in certain dishes. Mmmm yum.

[SFOC0173]

Made ‘Steak au Poivre’ yesterday and everyone thought that is was a keeper. HH6 made the brandy cream sauce.

[tonyz]

Opened a bottle of Elijah Craig the cooking begins...

Stromboli - sausage bread

1lb dough (pizza dough or frozen bread dough can be used)
1 package sliced mushrooms - if you like shrooms go bigger if not then less
1 large sweet onion, diced
1 pound Italian sausage, removed from casing (use mild or hot or a combination)
2 garlic cloves
1/4 cup raisins
1/4 cup pine nuts, toasted
3/4 cup freshly grated Pecorino Romano
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup fresh bread crumbs, dried out
Mozzarella cheese, 6-8 thick slices
Directions

Preheat oven to 350 degrees F.
Cook onions, mushrooms and garlic in olive oil. Set aside in a bowl to cool.

Brown the sausage, drain and set aside to cool.

To make the stuffing, put the raisins, parsley, toasted pine nuts and garlic on a cutting board and chop, and place all chopped ingredients into a mixing bowl. Add the cooked, cooled sausage, mushrooms and onions plus the Pecorino Romano cheese and the breadcrumbs. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with sea salt, pepper; mix well with your hands to combine.

Roll out dough to approx. 14x12

Spread sausage mixture lengthwise down the center of the bread dough, layer the mozzarella on top of the stuffing and press down. Bring the edges of dough together over the filling and press down, pinch or crimp with fork to seal.

Place on a baking tray, seam-side down and brush with egg wash. With a knife make 5 or 6 1-inch slits on the top (to allow the steam to escape)

Bake at 350 degrees for 20-25 minutes.

Let stand 5-10 minutes before cutting. Slice into 1-inch thick slices, serve with marinara for dipping.

[Razor]

Originally Posted by mark46th

There are thousands and thousands of raccoons, oppossum and skunks here in Orange County....

I thought the state government was in Sacramento?

[Dusty]

Originally Posted by mark46th

No, I don't eat them- I work for a pest control company with one of my duties being wildlife trapping. People are amazed when I pull a 30 pound raccoon out of their attic. Everyone seems to think that because they live in the city, there wouldn't be any critters. There are thousands and thousands of raccoons, oppossum and skunks here in Orange County....

Coons are common fare up here; you can stick possum in a chicken wire cage for 2 weeks and feed them nothing but corn and water and the meat makes for an outstanding stew, but skunks? Skunks require an extremely delicate approach and must be harvested, skinned and butchered very gingerly...

[mark46th]

Razor- We have more than our fair share of varmints here in Orange County. Our former Sheriff, Mike Carona, is enjoying one of the fine federal institutions located in Colorado...

Dusty- Last time I ate raccoon was on smoke eaters detail at Gabriel Demonstration Area.

[cbtengr]

Todays Christmas Fare, the wife calls them Scumbies, it must be a Wisconsin thing. There is a 3# beef tenderloin under a pile of something there. It was more than we could handle .

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