My wife did a short term private nursing gig on an estate in northern Scotland. They hunt the deer on their land and the estate chef gave her a few pieces of venison to fly back with as well as some Haggis.
I made a red wine and blueberry sauce for it. Haggis is at top of venison. I've never had it before, it was top notch
I always love looking at your food photos. They are stellar. Keep them coming.
My wife did a short term private nursing gig on an estate in northern Scotland. They hunt the deer on their land and the estate chef gave her a few pieces of venison to fly back with as well as some Haggis.
I made a red wine and blueberry sauce for it. Haggis is at top of venison. I've never had it before, it was top notch
I always love looking at your food photos. They are stellar. Keep them coming.
Hell yeah. Thought I responded and posted all this. Did all the same stuff. You get the papaya salad spicy? It had some legit kick. Hearts were much better than the gizzard
Hell yeah. Thought I responded and posted all this. Did all the same stuff. You get the papaya salad spicy? It had some legit kick. Hearts were much better than the gizzard
I brought it home to share at our gathering tomorrow....so unfortunately I didn't. I'll get that spicy next time. Agree on the the heart, and that is not what I think when we get them at yakitori The stunner was the stuffed wing. Really, Really, good.
Grilled a burger and put some grilled peaches on it. Sounds odd, but was great.
I bet it was good! Always good to venture into new pairings of food, I grilled turkey burgers yesterday have a new technique called Mash burger I’ll never make patties again and I’ll never grilled them on just the grill! Flat iron is the way to go
Should be sweet but not super ripe peach. I think it's similar to grilled pineapple on a burger. Also grilled up some corn. Soaked it a bit. Pulled off the silk and rewraped husks. Very yummy. Summer flavors. Butter and salt or Cajun spice. Peppers look great too
I grilled some local corn yesterday and one of them I went nuts with spices on It was fucking awesome. Wished I made 5 of them and that would have been my whole meal.
I cooked a lentil recipe from NYT Cooking that directed me to put a clove into a bayleaf into a half-onion and include it with the cooking lentils. As a result I include two half-onions with cloves/bayleafs in all of my bean cooking.
I usually brine the beans overnight with salt. I try to rinse most of the salt off, but there will be some salt in the beans. The water I use to cook the beans transforms into a very nice broth with the onion/clove/bayleafs.
I cooked some black beans, and the broth will be my "vegetable stock" for a black bean soup.
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
beans, garlic & hot chili peppers. All from my garden. Giddy up.
And you are cooking it outside? It's beautiful! Do you use any other spices, or only salt/pepper?
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
I grilled some local corn yesterday and one of them I went nuts with spices on It was fucking awesome. Wished I made 5 of them and that would have been my whole meal.
That sounds awesome. I have always like corn, but this year my appreciation went up a couple notches probably because I cooked a few corn chowders. Yum Yum Yum.
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
beans, garlic & hot chili peppers. All from my garden. Giddy up.
And you are cooking it outside? It's beautiful! Do you use any other spices, or only salt/pepper?
Hi. Outside. I didn't add anything else. A little butter/ olive oil. That chili pepper packs a punch. Sure you could hit it with anything you like. Very pretty! I planted a pack of seeds with 3 different beans. Nice to have a variety.
I cooked a lentil recipe from NYT Cooking that directed me to put a clove into a bayleaf into a half-onion and include it with the cooking lentils. As a result I include two half-onions with cloves/bayleafs in all of my bean cooking.
I usually brine the beans overnight with salt. I try to rinse most of the salt off, but there will be some salt in the beans. The water I use to cook the beans transforms into a very nice broth with the onion/clove/bayleafs.
I cooked some black beans, and the broth will be my "vegetable stock" for a black bean soup.
I can learn from your style. I have a pack of lentils waiting to cook. 2 bags of quinoa too.
If you are in Chicago tonight, have a Vienna dog dragged through the garden, have a beef, have a deep dish or a cracker crust. Maybe a chocolate shake late night. Enjoy
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I miss venison. Growing up a deer hunter, it was a regular part of diet until I moved away
About time I checked this out....ton of vendor stalls. Could go there over and over. Wow!
Walking around - Chicken gizzards, chicken hearts, pork, Sesame balls, Stuffed chicken wing, sugar cane drink
Brought home for later - Pork Bun, Mango sticky rice, Papaya Salad
I'll get that spicy next time.
Agree on the the heart, and that is not what I think when we get them at yakitori
The stunner was the stuffed wing. Really, Really, good.
Also, I love the idea of peaches on a grilled burger.
Also grilled up some corn. Soaked it a bit. Pulled off the silk and rewraped husks. Very yummy. Summer flavors. Butter and salt or Cajun spice.
Peppers look great too
It was fucking awesome. Wished I made 5 of them and that would have been my whole meal.
I usually brine the beans overnight with salt. I try to rinse most of the salt off, but there will be some salt in the beans. The water I use to cook the beans transforms into a very nice broth with the onion/clove/bayleafs.
I cooked some black beans, and the broth will be my "vegetable stock" for a black bean soup.
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
Found this salt at a south American food market. Inexpensive and great flakey texture.
You really taste it all. Fantastic way to enjoy the summer harvest. Get to it..