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Post by Paws on Sept 10, 2006 10:36:13 GMT 12.75
Fried liver in onions and gravy, green beans with little potatoes, and fresh red ripe tomato slices and hot buttered wheat bread with fresh hot coffee! ;D YUM! YUM!
Pawclaws Own Beef Liver and Onions In Gravy
1 pound thinly sliced beef liver (4 pieces) 1 and 1/2 Cup beef broth 1/2 cup flour for dredging and gravy 1 large sweet onion cut in half and thinly sliced 3 green onions minced 1 head of garlic thinly sliced or 1 TBSP re hydrated dried garlic slices 2 TBSP Olive Oil 2 TBSP Butter 1 TBSP Red Devil or Texas Pete Hot Sauce 1 TBSP Lea and Perrin Worcestershire Sauce garlic powder onion powder black pepper salt
Clean and de-vein the liver removing all of the hard and tough bits. Season both sides by sprinkling on the salt, pepper, onion powder, and garlic powder. Dredge in flour and shake off the excess making sure the entire piece is covered lightly. Heat a fry pan large enough for all of the ingredients. When hot add the olive oil. Place the floured liver in the hot oil in the pan and saute on each side for about one minute or until nicely brown but not dry. Remove the liver and wipe out the pan. Return the pan to the heat and add the butter. Turn continually until the butter is melted. Add the sliced onions and the minced green onions and saute to translucent then add the garlic. Do not allow to burn. Sprinkle in about 1 TBSP of the flour from the dredging plate and combine well. Allow the flour to become golden and soak up the melted butter forming a blond roux. Do not brown. Add the beef broth, hot sauce, and Worcestershire sauce and allow to thicken while stirring. Bring to a boil and reduce the heat. Continue cooking to desired thickness. Taste for seasoning and adjust as required. Return the meat to the pan and cover with the gravy. Cover the pan and allow to cook for an additional three or four minutes. Remove from heat and serve with mashed potatoes, buttered noodles, or rice ! This recipe is terrific!!
Brand new just fresh off the drawing board only ever eaten once and it is terrific! (IMHOTI.) ;D
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Post by Paws on Sept 13, 2006 6:18:16 GMT 12.75
Man that liver was so good I had it for breakfast this morning! Today supper is going to be fresh corn on the cob with braised rib eye steaks, hot buttered noodles and a green salad. Also going to be sliced red tomatoes, green peppers, and spring onions to much on too. ;D
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Post by Paws on Sept 16, 2006 22:43:57 GMT 12.75
Anastazi bean soup! I had 3 bowls! ;D
1 two pound Moki Mix Anastazi Beans 4 quarts water 1/2 large box chile powder (1/2 cup) 1/2 small box paprika (1/4 cup) 5 TBsp Tomato and Chicken Boullion 2 large sweet onions diced 3 TBsp dehydrated garlic slices 1 package taco seasoning mix 2 TBsp garlic powder 2 TBsp onion powder 2 TBsp dehydrated onion flakes 2 TBsp Masa 2 pounds left over roast beef finely diced
Rinse, pick over, and soak beans overnight. Drain and rinse. Add the water and bring the beans to a boil . Reduce heat and simmer for 2 hours. Add the onions and meat and cook an additional half hour. Add all of the ingredients and cook for an additional half hour. Let cool and thicken slightly. Serve with crusty bread or crackers and fresh green stuff! I swear , it'll make you jump up kiss the dog, bake an apple pie, and bark at the old lady! ;D
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Post by Toby Benoit on Sept 17, 2006 5:38:34 GMT 12.75
Tonight's menu is gonna be Grits, fried eggs, fresh sausage, and biscuits.
I love breakfast for supper! ;D
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Post by Brikatw on Sept 17, 2006 7:42:19 GMT 12.75
Miss Kathy made a lasagna the other night that was good enough to whoop someone's butt over. She used macaroni and cheese, mozzarella and other stuff along with mater sauce. I did my part and ate 3 or 4 helpings. Of course I spread it out over a couple days to make sure it was left over worthy. IT WAS>>> got better every time... ;D
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Post by Paws on Sept 17, 2006 16:10:36 GMT 12.75
Boy I ate like a suckling pig! Two more bowls of that fine lip smackin' bean soup, three BLTs on toasted French bread and for a snack two cheeseburgers! Oh, and a couple quarts of peach ice tea! 'D
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Post by brittonfaith on Sept 25, 2006 13:09:11 GMT 12.75
I was fighting a supper revolt tonight. It was made loud and clear that vegetable soup (again) or chicken nuggets (again) or biscuits & gravy (again) were not going to cut it.
We all dove into honey-mustard bbq'd country style pork ribs, buttered corn, and a tray of fudgy praline brownies. Everyone ate until they couldn't eat anymore. But as usual, I cooked WAY too much.
Looking ahead to tomorrow night, part of the remaining 15# of ribs will be turned into pulled pork to be served over corn bread. Rest will be frozen for tailgate parties.
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Post by Two Tales on Sept 26, 2006 2:41:13 GMT 12.75
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Post by Paws on Sept 26, 2006 5:38:38 GMT 12.75
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Post by Toby Benoit on Sept 26, 2006 6:25:06 GMT 12.75
Hey, I want a slice of that myself! That sounds realy good TT. i'm glad you and Mrs. TT found something tastey to treat yourselves with.
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Post by Paws on Oct 12, 2006 6:37:17 GMT 12.75
Uhhhhh TT, I think Tobey meant the pizza! Myself brudder today I sent momma to work with a fresh ham and cheddar sandwich with a pile of sliced pears and a container of Waldorf salad. I believe she eats it for supper. Me, I don't know. Been wanting to do vegetable soup for better than a week. Maybe today! Last night I had a NY strip braised with mixed vegies and a big green salad with Blue Cheese Dresing.
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Post by Paws on Oct 12, 2006 6:40:34 GMT 12.75
Miss Kathy made a lasagna the other night that was good enough to whoop someone's butt over. She used macaroni and cheese, mozzarella and other stuff along with mater sauce. I did my part and ate 3 or 4 helpings. Of course I spread it out over a couple days to make sure it was left over worthy. IT WAS>>> got better every time... ;D Got any of that left Brian?
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Post by Bro. Freddie on Oct 12, 2006 9:29:14 GMT 12.75
Tonight is fresh deer steak, cooked in the crock pot and covered with gravy, a big ole pot of butterbeans (with homemade pepper sauce) and hot buttered biscuits. I figure I'm goona pull a Phil and make a pig out of myself
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Post by Paws on Oct 12, 2006 10:23:46 GMT 12.75
No mashed taters?
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Post by brittonfaith on Oct 12, 2006 14:04:22 GMT 12.75
Here tonight it's homemade pork/venison meatballs covered with steamed green peppers rings and chunked pineapple served with a sweet n' sour sauce made of pineapple juice, lemon juice, soy sauce, brown sugar, and a little corn starch. Had green beens and brown rice on the side.
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Post by Paws on Oct 19, 2006 10:07:52 GMT 12.75
Those sound good enough for company! Tonight I'm having chuck roast. I crusted a four pounder with herbs and spices and let it sit in the fridge last night. Browned it off and roasted it until I got 165 F on the meat thermometer in the middle, (About an hour and a half at 325 F. Then I let it rest for a half hour and put it in a covered dish and back in the fridge. The juices are in a bowl in the fridge too. I'll break it out and slicke some up nice and thin and break that fat off the juice bowl and warm that up and pour some on top of the heated meat along with some smashed potaters and some green beans ought to work!
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Post by brittonfaith on Dec 12, 2006 8:20:25 GMT 12.75
Been a change of plans. Was going to make a pot of barley stew. Got home and found out that MIL and Tom don't like it at all. (picky, picky, picky) (note to self---no beans, no fruits or veggies, no deer or any other wild game for MIL, nothing spicey, nothing with flavor, nothing with aroma, nothing whatsoever that is even the slightest bit healthy.....) Soooo, it's gonna be cabbage & noodles with kielbasa chunked up in it. If they don't like that, it's left over biscuits & ground hog gravy from last night. He-he-he! Maybe they'll revolt and go out to get their own supper!!!
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Post by g8rhed on Dec 13, 2006 6:48:03 GMT 12.75
Mexican night! I fergit what they called it at the restaurant but I made some up at home....like a seafood wrap thing.... cubed catfish fillet dozen small shrimp dozen small scallops chunky imitation crab meat 1/4 lb. spicy pork sausage (or 4 strips bacon) 8 cloves garlic 1 passila pepper chopped 2 serrano peppers chopped 1/2 large onion 1/4 lb. shredded mozzerella cayanne or habenero powder to taste brown sausage with garlic, onion, peppers and catfish I usually add about 1/3 can of beer and simmer for a little bit. When ready add seafood 'til it's good and hot and melt in the cheese. Serve with wraps on the side and a large dollop of G8R's refried beans. ...oh, and the sour cream is up to you!
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Post by brittonfaith on Dec 20, 2006 8:44:32 GMT 12.75
My turn to cook for the gang. Venison salami sandwiches with sweet pickles are on the menu.
VENISON SALAMI
4 lb ground venison (or better to use 3/4 venison and 1/4 fatty ground beef - all venison makes the finished salami corse textured.) 1/4 cup Tender Quick salt 2 TBS liquid smoke 1 TBS mustard seed 1 TBS peppercorns 1 tsp salt 1 tsp pepper 1 tsp garlic salt 1 tsp garlic powder 1 tsp onion powder 1 tsp red pepper flakes 2 cups water
Mix everything together with hands in glass or plastic bow. Cover with plastic wrap and refrigerate 24 hours. Mixture will look brown; this is OK. Form into logs and wrap in aluminum foil. Prick several holes in foil for juices to escape. Place rolls on a cookie sheet and bake at 350F for approximately 1 hour. Allow to cool completely before slicing.
Great for sandwiches, on crackers, or crumbled for pizza.
NOTE: Spices can be altered or modified to taste or for a more bologna result.
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Post by Paws on Dec 21, 2006 4:34:15 GMT 12.75
How big around are the logs?
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