Since black powder seasons over, I've got time to cook:

Wash and rinse a mess of collards 7 times, bring to a boil, and simmer with a hock.

Wash a big baker, punch 7 forkholes in the skin, spray olive oil on it and salt it. Bake on 350 for 1 1/2 hours (or 'til the skin's crunchy).

Backstrap. Spray with olive oil, shake on a coat of steak seasoning, rub it in and roast on 350 for an hour or so.

Biscuits, real butter and apple butter for dessert.

I can see that I am going to have to cook a bigger bird the next time due to all the requests. Tell you what if you make the effort to look me up here in the heartland I'll cook one up special for you. :)

Quiche!
 

Made with hot Jimmy Dean (RIP) sausage, broccoli, swiss and parmesan cheeses, onion, eggs, and cream, in this crust.

As a former pie-guy- the crust looks very good, nice flake to it, nice even color on the filling. Baked in your kitchen?

Yep. Maytag gas double oven with one a convection. This was done in the non-convect oven.

Pat

Are you busy opening day of the gun season? You can rack-out till 0300 or so...

Dang that looks good. Nicely done.

Very nice! I checked out your crust recipe, that's a lot of crust :o, my mother would love it, she always uses lard in her crusts. If it were up to her she would prefer just the crust no filling.

Thanks. There's only two of us, so we only used half of the recipe. ;)

BTW, the left-overs are just as flaky re-heated in the micro. And the dog loves the remaining crust in his dog food. :D

Pat

Pat,

Good Job!

The crust looks flaky and moist, and your filling screams a taste!

Quiche is a comfort food which is sold in all types of venues worldwide.

Take Care,

Holly

Brisket
 

Getting ready to celebrate Mitt's victory :o !

Attachment 23473Attachment 23474

Mmmmmmmmmmmmmmmmm- brisket....

For "stoking the furnace"
 

before going out for tomorrow's deer hunt. For several years I've made sausage gravy to bring up to the property at 0-dark-30 opening day. Landowner's brother makes up a nice big pan of what is simply called around here "egg bake." When that's near done, the biscuits go in while the gravy reheats on the stove, stirred alot. Always made the day before, seems to be better the next day as often seems to happen to a stew or chili recipe.

Pretty generic ingredients but the sum is greater than the parts imo. After trying to get "cute" a couple of times, pretty much standard bulk breakfast sausage is used, about 1 lb./batch, which lets the black pepper do its thing. The cooking is more important to the whole shebang really than the ingredients, and a few of those tips given to me were from a SP5 who was the best thing to put on cook's whites that ever walked the planet, or took care of a crashout crew. A confident good ol' boy who will never need to brag because he knows he was revered. (He always seemed to know the klaxon was gonna go off before the SDO; else how could he meet us at the bottom of the stairs with egg & sausage stuffed between 2 thick pieces of French toast? That boy had some powers. I thought he was a little bit of 'touched' genius.)

These lessons were:

• Gimme 1 deep cast iron skillet Vassiliy ("cast iron only please.")
• Whole milk (anything else is dish water)
• You are supposed to have chunks of sausage; reducing the whole thing to birdshot size pieces is a felony.
• It's perfectly OK to sorta start to burn the sausage but you have to keep stirring it; still, some crispy crumbles in the bottom helps the "pot likker" aspect.
• It's NOT ok to burn the flower once added. Otherwise it ends up looking the color of something like the dog was purging on your carpet.
• Stir, watch, & worry over it. This is a major key. When things start thickening & bubbling reduce heat to minimum and KEEP stirring, watching, and worrying.

It's the best stuff on the planet. Hunters need big chunks of oak in their furnaces; balsa or birch won't get it done. And the best thing, if done right (unlike traditional grease coated bacon & eggs), it won't have you digging for that partial roll of TP about 0815 just as you hear some herd crashing your way.

Nuthin' fancy. Good hunting.
;)

RIBS!
 

I have finally gotten my ribs to the point that they suit me, 3 racks today, quite sated.

Attachment 23567

Tried something new today. Made Choripans with chorizo, mayo and chimichuri sauce. Side dish was peruvian purple potato fries.

Smokin Butts
 

Attachment 23594

Saving the turkey for Saturday's smoke, I gotta work today. Will have some good pulled pork later though. Happy Thanksging to all!!