WHATS FOR SUPPER...keep it going

[IronNoggin]

Originally Posted by IronNoggin

Whitetail Stroganoff tonight methinks.

Well that didn't quite pan out according to plan...

Was just getting ready to work that up when one of my Buddies called: Just in from the chuck.
Man, you were out there in that storm?
Yeah, it was BRUTAL!! Anyway I strongly suggest you wander by in the next few minutes...

Saddled up and ran over.
He then presented me with a nice bag of oysters, a bag of prawns, and two tail sections off a winter spring. All fresh out of the briney!
Fine fellow that one is!!

Couple feeds coming from these methinks:



Prepped for the BarBee (I don't care of it's wet & windy any more... LOL)
Bow River Blend on the salmon, Roasted Garlic & Red Peppers on the prawns.



Just a few minutes on the heat:



Served up with Honey Garlic Noodles:



Absolutely Fantastic when fresh out of the water like that!!

Now maybe I can get to that Stroganoff tonight...

Cheers,
Nog

[IronNoggin]

The elder neighbor across the street and I sometimes trade interesting food items on occasion. Yesterday he flagged me down and waved me over. Then he presented me with two rather fine looking Russian Boar steaks he had collected from one of his kids. Already marinated and good to go!!

So just after my Lady got home, we dropped them on the BarBeee:



Sure smelled great while cooking!

Then combined with oven roasted acorn squash and cheesy spinach dip pasta:



Another candlelight dinner for two:



The pork was very tender, and had a most wonderful flavor.
Going to be dreaming up something special to drop off to the fine fellow today as our way of saying THANKS!!

Cheers,
Nog

[IronNoggin]

Decided to take another run at the Yelloweye (Snapper) again last night.

Prepped:



Quick sear on a hot BarBee:



Served up with crispy air fried Spare Gooses, Basmati and a dribble of Hollandaise:



YUMMY!!

Cheers,
Nog

[IronNoggin]

Happy Birthday to ME!!







Served up with three cheese fresh pasta with home made pasta sauce, and a thickly sliced Avo:



Wonderful Evening!



Cheers!
Nog

[RandyBoBandy]

Happy Birthday IronNoggin

[270hunter]

Happy birthday and what a meal to celebrate with!

[IronNoggin]

Thanks Fellas!! Appreciated!

[IronNoggin]

Stay Tuned...

[Au revoir, Gopher]

Originally Posted by IronNoggin

Stay Tuned...

Do you deliver?

ARG

[IronNoggin]

Originally Posted by Au revoir, Gopher

Do you deliver?

Not often...

Collected that lot from a Buddy. He is licensed for the Yelloweye Snapper as by-catch when he is targeting on the lings.

Fresh Yelloweye is THE Best white fleshed fish there is IMO:



It's consistency & flavour is much like that of crabs. Delicious!

So, processed that lot and saved a side of the largest Yelloweye for the BarBee. Complimented that with Asiago & Cracked Pepper Rice, and Air Fried Avocados:



Simply Divine!!

Cheers,
Nog

[SamSteele]

Smoking some beef ribs at the moment. Daughter is making cinnamon buns and a salted caramel apple pie as well…




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[omega50]

Shrimp and Farmers Sausage Sliders w Smoked Paprika Aioli on Ciabatta

[IronNoggin]

Easter calls for ham. Smoked Bear Ham on the rotisserie that is:





Served up with Maple Candied Yams & Sweet Corn on the Cob:



Fine & Fitting Dinner for The Day!



Cheers,
Nog

[sns2]

Nog, that looks really great. Good work.

Just whipped up a batch of pepper steak made with sirloin from my son's calf moose. Used Twisted Canuck's red wine for the sauce. Just delicious. Might be my favorite way to do moose.

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[fishnguy]

^ That looks delicious, sns! My kids can’t have soy and one can’t have dairy, so I am missing out on so much choosing what to cook is like torture, lol.

Nog should open a restaurant already.

Some borsch for us today. Haven’t cooked it in a while. Used elk and whitetail meat and homemade chicken broth to get it going.

[IronNoggin]

Great looking grits Gentz!!

Can't get into the restaurant idea. I've found when you take a passion and turn it into a job, much of the appeal soon wanders...

A good buddy dropped off a huge bag of Manila & Butter Clams.
Soaked overnight in salt water to let them spit the grit.
Now wondering just what to toss in with some for din-din...



Cheers,
Nog

[IronNoggin]

Took a good handful of those wonderful clams, tossed them in a pot with a little white wine, butter and garlic. Steamed them lightly while prepping the compliments.

Spot Prawns on the BarBee:



Our first feed of the year from our own Spare Gooses:



Then added in some cheesy garlic toast to round things out:



All local, all fresh. Fantastic Munchies all round!

Cheers,
Nog

[IronNoggin]

Today I find myself reporting on an experiment that didn't go quite as well as planned...

Ran into some Fiddleheads at the grocers the other day. My Lady & I love these things, and are used to steaming them with white wine, a little butter and a hint of lemon garlic. However, having had resounding success air frying asparagus, we thought perhaps that would work with these as well. Try as I might, I could not find any recipes to do that in any of my cookbooks nor online...

So we set out to try it on for ourselves, Cleaned and trimmed the fiddleheads:



Then lightly spray oiled them and added a touch of salt & pepper. Set aside while I prepped the whitetail sirloin tenders for the grill:





While those were wrapping up to medium rare (accent on the rare thanks) the fiddleheads went into a pre-warmed air fryer at 360 degrees for 3 minutes. They needed a little more, so a good shake then back at the same heat for 2 minutes to finish.

Served up with Cheesy Spinach Dip Pasta and a good red:





The whitetail was brilliant, and the pasta very good too.
However the fiddleheads left something to be desired. In order to be thoroughly cooked they dried out more than I would have liked, leaving them with an almost "leathery" texture. The flavor was great, kind of nutty actually. But given their consistency I will not be repeating that experiment again.

Lesson learned. Guess there was a reason I could not find any recipes do do this. Hope others will benefit from this discovery...

Cheers,
Nog

[-JR-]

Any one ever make any Rocky Mountain Moose/Elk Oysters .
I just don't have the stomach for them ,just wondering !

[owlhoot]

Atlantic Halibut Cheeks with Lemon-dill wine butter sauce and Baked sweet potato chips
Good Eats

[IronNoggin]

Looking GOOD OwlHoot!!

Managed to get it right this time around...

Cleaned & Trimmed:



Gently steamed for 4 or 5 minutes in white wine & lightly salted water.
Then quickly tossed through a hot frying pan of butter, a smidge of white wine & lemon garlic:



Same time that was working, right beside it was a pan of prawns in the same kind of butter base:



And the air fryer was working on breaded Calamari,while the stove looked after cheesy garlic toast:



The fiddleheads certainly looked a heck of a lot better:



Served up with Tzatziki sauce and a fine Merlot:



The fiddleheads were excellent in flavor with nice subtle crunch.
MUCH Better!!

Cheers,
Nog

[IronNoggin]

Dropped by Quality Foods hoping there were some more Fiddleheads to go with tonight's Lamb. Yep.
Manager was there (we know each other fairly well) and I jokingly said: Let me know when you need to get rid of all of them.
He laughed, and said Today is your day. They are not moving as folks simply do not know how to deal with them.

All was 13 boxes.

OK. Charged me for ONE box!!

There is surely a reason I shop there!!

Guess I'll be freezing and pickling tomorrow...

Cheers,
Nog

[Okotok]

Not fancy but my Szechuan caribou backstrap was delicious!

[IronNoggin]

If one pound of AAA Alberta Prime is good, then two pounds must be better!!



Seasoned & on the BarBee:



While that was charring, I cut our second harvest of Spare Gooses and tossed them in the air fryer (a mist of oil, salt & pepper):





A quick cut - yep done just right:



Then served up with Cheddar Chipotle Pasta & a fine Shiraz:



Dinner is served...



Thank You Alberta!!
Nog

[owlhoot]

That steak is done just right Nog, I think I'll take one out for supper tonight.

Last nights fare was Mac and Cheese with cauliflower as the Mac a sharp cheddar and fresh chives along with some chubby antelope/pork/apple sausages. I'd make it again.

[IronNoggin]

Maple Bacon Wrapped Whitetail (Eye of Round):



Excellent!!

[IronNoggin]

Sometimes simply is good.
BarBee smoked a couple pork loin steaks last night, then combined them with Mexican Dirty Rice with Beans (fortified with a little extra chili powder & chilis) with fresh uber sweet corn on the cob:



Bonus is the leftover rice will form the basis of the air fried stuffed peppers I make tonight.

Cheer,
Nog

[IronNoggin]

Originally Posted by IronNoggin

Bonus is the leftover rice will form the basis of the air fried stuffed peppers I make tonight.

Added some chopped Spanish (red) onions, diced smoked pork, a handful of sweet cheery tomatoes to the rice then stuffed a couple peppers. Tossed them in the air fryer, and walla, the base for yesterday;s dinner:



Turned out very well. The sweetness of the peppers & tomatoes actually went very well with the spicy rice!

Cheers,
Nog

[IronNoggin]

Made too many prawns & clams last night, so a nice seafood chowder is the order for today...



Cheers,
Nog

[kingrat]

Jesus man I'd be 500lbs living with you. Some unreal looking meals noggin.