What's For Dinner?
- Thread starter badger
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Buckmaster
Senior Member
Whipped up a 27# batch of venison trail bologna this past weekend with Jalapeno and Cheddar Cheese.
I saved a stick to munch on and the balance got vacuum sealed for turkey camp, food plot camp, and deer camp.
Mmmm good.
I saved a stick to munch on and the balance got vacuum sealed for turkey camp, food plot camp, and deer camp.
Mmmm good.
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Looks good Ben! You do have a way with meat!
I nailed some venison loin tonight and may not do it any other way. Seasoned it up with my copycat Outback steak seasoning, then wrapped in uncured bacon. I added a stick of butter to the skillet sauteed garlic, shallots and shittake mushrooms. I strained off the butter, then returned it to the pan and fried my loin medallions in the flavored butter. I returned the garlic/shallot/mushroom mix back to the pan to warm, then topped the loin off with it. Damn tasty!
I nailed some venison loin tonight and may not do it any other way. Seasoned it up with my copycat Outback steak seasoning, then wrapped in uncured bacon. I added a stick of butter to the skillet sauteed garlic, shallots and shittake mushrooms. I strained off the butter, then returned it to the pan and fried my loin medallions in the flavored butter. I returned the garlic/shallot/mushroom mix back to the pan to warm, then topped the loin off with it. Damn tasty!
Buckmaster
Senior Member
"To all the girls I've loved before,
Who traveled in and out my door
I'm glad they came along,
I dedicate this song
To all the girls I've loved before."
:smiley_coolpeace:
This one's a keeper... Venison backstrap with coffee marinade
1 cup black coffee
1/4 cup brown sugar
1/4 cup olive oil
2 cloves garlic
2 tbsp Dijon mustard
2 tbsp soy sauce
1/2 tsp each of salt, black pepper and red pepper flakes
Mix and marinate meat for 4 - 6 hours, grill and enjoy.
1 cup black coffee
1/4 cup brown sugar
1/4 cup olive oil
2 cloves garlic
2 tbsp Dijon mustard
2 tbsp soy sauce
1/2 tsp each of salt, black pepper and red pepper flakes
Mix and marinate meat for 4 - 6 hours, grill and enjoy.
Archertl
Senior Member
From what I have read using coffee grounds to season meats was done by Americans as soon as coffee became staple.
Buckmaster
Senior Member
one skillet squirrel casserole. a modified version of squirrel pot pie, which I doubled, too. no pie crust, no pie pan this time, but rather just filling topped with spoonful's of biscuit dough. used about twice as many cremini's as doubled recipe calls for and added about 1/2 cup of cabernet, too. honestly, this is one of the tastiest squirrel dishes I've ever made, and it is really easy. if this isn't shabby chic, I don't know what is.
Damn Jamie, that looks like it was one tasty dish! Well done!!! :smiley_clap:
This new meal plan relies heavily on being able to cook at home. My grocery bill is up about $125 a month, but my overall food cost is down $150 a month from this time two years ago. So that means I get to eat pretty well and still save money! Here's a look at some of the dishes I've had in the last couple of weeks. The idea behind the Primal Diet is high fat, moderate protein, low carb. These meals all fit the mold!
Tonight I took some locally sourced ribeyes and tossed them on the grill for the first use of the spring. I bought these 10 days ago, seasoned them, vacuum sealed them and let them mellow in the fridge. I topped the steak with some wild caught scallops I pan seared in garlic butter, then I spooned some of the butter over the steak. I sauteed the asparagus in butter, bacon fat, S&P and some balsamic vinegar. The greens are rainbow chard and I do all my leafy greens the same. Sauteed in butter, cider vinegar, garlic, S&P and red pepper flake. Served with red wine and it's a great night cap!
To celebrate Day 1 of work this week, I went the Asian route and busted out the wok. I seasoned asparagus, broccoli, cabbage, carrots, mushrooms, peppers and shallots in a sauce of sesame oil, soy sauce, garlic, red pepper flake, spicy kimchi brine and sriracha. In the cast iron skillet, I melted some butter, then pan fried wild caught shrimp, scallops and lobster tail. Of all the meals I've made off the cuff, this one ranks near the very top!
We recently bought a whole hog from my wife's extended family and helped with the butchering. I got bone-in chops cut 1" thick. These are seasoned with a copycat Outback seasoning I keep on hand at all times. Pan seared, then finished in the oven and served with sauteed green chard and green beans.
Sometimes you pull something out of your arse and it turns out to be a really satisfying meal. Avocados are a big part of this meal plan to aid in getting healthy fats. I like mine with a nice aged, imported balsamic vinegar and S&P. And who doesn't like cabbage and kielbasa?!? I saute my cabbage in butter, bacon fat, cider vinegar and red pepper flake. Oscar Meyer now has a line of products free of nitrates and nitrites called Selects. This beef sausage is awesome! The whole meal cost lest than $5.
Breakfast is one meal I don't skimp on. Bone-in ribeye topped with shallots, garlic and butter. Served with 3 farm fresh eggs and a little Sriracha.
This new meal plan relies heavily on being able to cook at home. My grocery bill is up about $125 a month, but my overall food cost is down $150 a month from this time two years ago. So that means I get to eat pretty well and still save money! Here's a look at some of the dishes I've had in the last couple of weeks. The idea behind the Primal Diet is high fat, moderate protein, low carb. These meals all fit the mold!
Tonight I took some locally sourced ribeyes and tossed them on the grill for the first use of the spring. I bought these 10 days ago, seasoned them, vacuum sealed them and let them mellow in the fridge. I topped the steak with some wild caught scallops I pan seared in garlic butter, then I spooned some of the butter over the steak. I sauteed the asparagus in butter, bacon fat, S&P and some balsamic vinegar. The greens are rainbow chard and I do all my leafy greens the same. Sauteed in butter, cider vinegar, garlic, S&P and red pepper flake. Served with red wine and it's a great night cap!
To celebrate Day 1 of work this week, I went the Asian route and busted out the wok. I seasoned asparagus, broccoli, cabbage, carrots, mushrooms, peppers and shallots in a sauce of sesame oil, soy sauce, garlic, red pepper flake, spicy kimchi brine and sriracha. In the cast iron skillet, I melted some butter, then pan fried wild caught shrimp, scallops and lobster tail. Of all the meals I've made off the cuff, this one ranks near the very top!
We recently bought a whole hog from my wife's extended family and helped with the butchering. I got bone-in chops cut 1" thick. These are seasoned with a copycat Outback seasoning I keep on hand at all times. Pan seared, then finished in the oven and served with sauteed green chard and green beans.
Sometimes you pull something out of your arse and it turns out to be a really satisfying meal. Avocados are a big part of this meal plan to aid in getting healthy fats. I like mine with a nice aged, imported balsamic vinegar and S&P. And who doesn't like cabbage and kielbasa?!? I saute my cabbage in butter, bacon fat, cider vinegar and red pepper flake. Oscar Meyer now has a line of products free of nitrates and nitrites called Selects. This beef sausage is awesome! The whole meal cost lest than $5.
Breakfast is one meal I don't skimp on. Bone-in ribeye topped with shallots, garlic and butter. Served with 3 farm fresh eggs and a little Sriracha.
whoa Jesse! you eating grand. avocado and balsamic vinegar makes as nice a side dish as a person could want. I like your culinary slant.
after all those magazine cover quality photos of Jesse's plated dinners this is what got your attention, Joe? lol. Blondin says it's a good pairing, so I went for it, although I did have to improvise a little. the red wine blend from the Bordeaux region of France that he suggests at $135 a bottle is beyond the borders of my economic reality. I had to settle a smidge.
after all those magazine cover quality photos of Jesse's plated dinners this is what got your attention, Joe? lol. Blondin says it's a good pairing, so I went for it, although I did have to improvise a little. the red wine blend from the Bordeaux region of France that he suggests at $135 a bottle is beyond the borders of my economic reality. I had to settle a smidge.
Buckmaster
Senior Member
Big_Holla
Senior Member
Damn Jesse I've been following along on your cooking adventures and I'm impressed. We eat a mundane bland cycle of the same crap every week. To see you try different things and make them look pretty damn impressive is a bit of an inspiration. Time is a big thing for us and it's easy to fall back on the simple boring crap (unhealthy) as usual.
I rarely prepare a meal that takes longer than 30 minutes to cook. I may spend 2-3 hours a week in total prep time. It's more doable than people think. Just have to commit to it!
Big_Holla
Senior Member
