What's For Dinner?
- Thread starter badger
- Start date
My buddies found some fungus and brought them over for the UFC fights. I stuffed them with a mixture of cream cheese, sautéed ramps, poblano peppers, sausage and pancetta. I lightly breaded them, then pan fried them in butter. God damn they were delicious.
triple_duece
Ragin Cajun.
- 9,667
- 168
Boston butt and some wild hog ribs
Brat Patties and fried Green Maters...
Here are that juicy tender ass ribeye I ate Friday night off the Ninja Foodie grill. Tammy said her steak was unbelievable and she’s not really a steak eater. Sorry I’m just now sharing the photo but i forgot and it was just too dang good not to share! Lol
Cold Fried Green Mater Sammich... 1st time for me and it's pretty darn good!
Family got to it before i could take photos.
morels
roasted chicken over root vegetables in the Dutch oven
the Lackster
Junior Member
Got my stomach tattooed today and come home to a big ol country cooked supper. Got lucky and snuck up on a chunk LM before dark to boot.
triple_duece
Ragin Cajun.
- 9,667
- 168
the Lackster
Junior Member
Yes but im a classy broadTramp stamp?
feeling extremely fortunate to be able to have all four of these fresh ingredients at the same time. I treated them right with a simple recipe from the Forager Chef Alan Bergo. asparagus from the garden, fiddleheads from the yard, ramps and pheasant backs from foraging. "asparagus and fiddleheads with shaved Dryad Saddle". a very special spring delight, and it was wonderful. I hope I'm lucky enough to do this again very soon while these very seasonal ingredients are still gettable. I swear that the more I get into wild edibles, the better it gets. Imma quit my job and just forage for food, cook it for my wife, and live out my days a happy man.
served with grilled zesty garlic shrimp. the pairing was Nancy's idea. have to give her props. it was wonderful together.
the Lackster
Junior Member
Ah man thats freaking killer!View attachment 126577
feeling extremely fortunate to be able to have all four of these fresh ingredients at the same time. I treated them right with a simple recipe from the Forager Chef Alan Bergo. asparagus from the garden, fiddleheads from the yard, ramps and pheasant backs from foraging. "asparagus and fiddleheads with shaved Dryad Saddle". a very special spring delight, and it was wonderful. I hope I'm lucky enough to do this again very soon while these very seasonal ingredients are still gettable. I swear that the more I get into wild edibles, the better it gets. Imma quit my job and just forage for food, cook it for my wife, and live out my days a happy man.
served with grilled zesty garlic shrimp. the pairing was Nancy's idea. have to give her props. it was wonderful together.
View attachment 126578
I made the girls and everyone else a huge breakfast this morning as to celebrate both of our girls achievements this past school year and also for Karissa’s 24th birthday today.
Sausage gravy, biscuits, scrambled eggs, bacon, French toast and coffee.
I killed it.....
Sausage gravy, biscuits, scrambled eggs, bacon, French toast and coffee.
I killed it.....
Two slabs of baby backs in oven and 3 T bones going on the Foodie for dinner before the young couples leave. Sides will include French Fries and onion rings, Bob Evans Mac n Cheese and wait for it.........you waiting’? Doctored up Bushes Grillin baked beans with added Sweet Baby Rays original and honey.
Dessert was a double chocolate Bundt cake from NothingBundtCake with vanilla ice cream.
Didn’t hear any complaints and dinner was pretty dang good. Kids ate like kings and queens I’d say.
Dessert was a double chocolate Bundt cake from NothingBundtCake with vanilla ice cream.
Didn’t hear any complaints and dinner was pretty dang good. Kids ate like kings and queens I’d say.
triple_duece
Ragin Cajun.
- 9,667
- 168