WHATS FOR SUPPER...keep it going

[RandyBoBandy]

Originally Posted by omega50

Another case of beer and I will likely be speaking Gibberish.

[omega50]

Burning off a gift certificate for Rouge on their Home Meal Kits

Halibut & Roasted Bell Pepper Chowder
Three Meat Bolognaise
Beef | Bison | Boar | Tomato Sauce | Semolina Pasta
Buttermilk Panna Cotta | Salted Caramel

[omega50]

Originally Posted by omega50

Burning off a gift certificate for Rouge on their Home Meal Kits

Halibut & Roasted Bell Pepper Chowder
Three Meat Bolognaise
Beef | Bison | Boar | Tomato Sauce | Semolina Pasta
Buttermilk Panna Cotta | Salted Caramel

Chowder came with sliced green onion and a Sweet and Spicy Red Powder-Seems like a Higher end Curry Blend
Bolognese came with Black Truffle Spaetzle and freshly grated Parmesan

Panna Cotta has Salted Caramel sauce and a Rolled Oat Crumble

Hope Paul still runs his kitchen like when we worked together in the early 90's

[RandyBoBandy]

Originally Posted by omega50

Burning off a gift certificate for Rouge on their Home Meal Kits

Halibut & Roasted Bell Pepper Chowder
Three Meat Bolognaise
Beef | Bison | Boar | Tomato Sauce | Semolina Pasta
Buttermilk Panna Cotta | Salted Caramel

Dayuum, that place looks a topshelf dining establishment

[omega50]

Pajeon with Chicken Skin Crisps

[graham1]

Smoked prime rib roast on the pit boss.
Can’t wait

[RandyBoBandy]

Originally Posted by omega50

Pajeon with Chicken Skin Crisps

If Pajeon is a sauce to dip the chicken skin strips..you have just NAILED an outstanding KETO recipe

[omega50]

Originally Posted by RandyBoBandy

If Pajeon is a sauce to dip the chicken skin strips..you have just NAILED an outstanding KETO recipe

Close
Korean Fried Vegetable and Scallion Pancakes

[RandyBoBandy]

Beer can burgers ala Pitboss https://www.youtube.com/watch?v=Hq2k...XC2CgHqYZK8J1o and Brussel sprouts cooked in bacon for 20 minutes and finished off with maple syrup the last 5 minutes...
15 minutes for the burgers to finish
Dayuum, those guys have awesome recipes

[Jigsalot]

Originally Posted by omega50

Pajeon with Chicken Skin Crisps

You like your French cooking. 😆 those sound good.

[omega50]

Cheeseburger on the gas grill cuz the Pit Boss just died

[Au revoir, Gopher]

Cassoulet.

[waldedw]

Sunny Brook sausage, baby fried potatoes, cream corn and sweet kale salad, now game 6

[MyAlberta]

Lobster mushroom, picked this aft on the Island

[IronNoggin]

Fresh smoked ham, yams cooked along side it in the clay baker, and Foxey's Caramelized Brussels Sprouts with Pine Nuts and Maple Bacon:





Nog

[Konatodd]

We had the best marinated and venison back strap and tenderloin I think I’ve ever had! Could be that it was my sons first deer! Shot yesterday!
Super proud dad moment!!

[IronNoggin]

Had some left over ham, so topped that up with a smoked ham hock:



Into the Big Pot along with both yellow & green split peas, onions, carrots, garlic, chicken broth and bay leaves:



Simmered for a couple hours until all the meat fell right off the bone:



Accompany with garlic toast and a good red:



No better "comfort food" on a cool, blustery and rainy day!

Cheers,
Nog

[GoneOutdoors]

Mallard Breast on toast with cheese and eggs.

On a recent mallard shoot - basically steak and eggs but substitute steak with mallard!

Butterfly the breasts, Montreal steak Spice. Butter sear in a pan... Add an onion or two for crunch.. Fry an egg or two and you've got lunch...








Sent from my iPhone using Tapatalk

[IronNoggin]

Smoked Oysters on the BarBee:



Spot Prawn & Scallop Skewers:



With a very nice Asiago Rice, Cheesy Garlic Toast and a Fine Red:



Cheers,
Nog

[Jim Blake]

Nog those meals look fantastic!!

Today I'm making moose stew, going to light the fireplace around four, pour a glass of Costa Rican Rum and watch the nasty weather going on outside.

The prairie moose my wife shot is the mildest and tenderest I have has yet.

[IronNoggin]

Wrapped up the last of the lambs over the weekend, so it was time for our annual Stuffed Heart feed:

Clean, core and rinse the number of hearts required:



Mix up your stuffing materials - button mushrooms, sweet onions, garlic, celery, bread crumbs and a good dash of poultry seasoning (can salt & pepper to taste at this point):



Stuff the hearts then cap with strips of Maple Bacon (toothpicks to hold in place). This adds flavor and helps hold the stuffing inside as they roast:



Bake covered at 325 for around an hour and a half. Remove lid and bring heat up to grill to finish. Set on plates with garlic toast or other preference:



These turn out incredibly tender, moist with an excellent yet mild flavor:



Serve with Ceaser Salad and a fine red:



Only get these once a year, and right look forward to it!

Same can be done for almost any hearts by the way...

Cheers,
Nog

[kujoseto]

I would like a recipe book of everything IronNoggin makes.
Dang it always looks mouthwatering good

[Mr Flyguy]

Beans on toast, washed down with a nice Pinot Noir

[Au revoir, Gopher]

Originally Posted by kujoseto

I would like a recipe book of everything IronNoggin makes.
Dang it always looks mouthwatering good

I think the next time I'm on the Island to visit my dad, I'm going to have to stop and raid Nog's kitchen.

ARG

[Jigsalot]

Originally Posted by Mr Flyguy

Beans on toast, washed down with a nice Pinot Noir

If they are European wieners you are stylin. That’s awesome.

[IronNoggin]

Originally Posted by Au revoir, Gopher

I think the next time I'm on the Island to visit my dad, I'm going to have to stop and raid Nog's kitchen.

ARG

You would be more than welcome if I am around...

Cut the lamb backstraps last night into racks & chops.
Had to have a sample, chops and end cut tidbits:



On the BarBee of course:



No further pictures as we started munching right off the grill!
Did manage to get a couple to the table with fresh pasta and home made Chanterelle Sauce, a Ceaser salad, and of course a very fine Shiraz.

Cheers,
Nog

[IronNoggin]

Maple Bacon Wrapped Whitetail Eye of Round headed to the BarBee:



Caramelized Brussels Sprouts with Bacon & Pine Nuts:



With Cheddar Chipotle Pasta:



Together with another fine Shiraz, Fine Dining for two!



Cheers,
Nog

[IronNoggin]

[IronNoggin]

Can you say Artery Hardening?

Shuck two of these:



Chop some asparagus into 1/2" lengths an cook in medium sauce pan until nearing being done and set aside.

Gently heat a few Magnum Prawns & Scallops:



Drain, remove from heat and set aside.

Melt a package of Philadelphia Cream Cheese (a little butter to start it off helps, as does adding in a little milk when required).

Once creamy smooth, add in the crab, then asparagus, then prawns and scallops. Stir until well blended. Toss in a couple finely chopped green onions.

Ladle over your pasta of choice.
Top with a sprinkle of dill just before serving.



Serve with Cheesy Garlic Toast & your favorite Beeno.



Bon Appetit!
Nog

[IronNoggin]

Hell of a winter storm smoked us last night, and will continue well into this eve.
As a consequence, I wanted to make something that would result in easily prepped leftovers today in case our power goes down (there are currently hundreds in that miserable position here right now).

So, I 3/4 thawed an entire whitetail shoulder, seared it all round, and prepped it for the clay bake:



Cover with sweet onions, yellow taters and a few carrots:



Bake at 325 for a couple hours:



Slice:



And Serve:



Note: The reason for putting it in the oven while the center is still partially frozen is obvious. The veggies are well roasted, the outer layer of the roast itself is nicely done, while the middle sections remain medium rare, juicy & very tender.

Slathered a little Roast & Chanterelle gravy onboard before settling in to chow down:



Sometimes simple is Best. Very much so in this case.
And tonight we'll do a stir-fry with the leftovers, something that can be accomplished on the BarBee or Coleman if so required.

Cheers,
Nog