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Post by brittonfaith on Dec 21, 2006 5:24:30 GMT 12.75
The ones last night were about 4-inches across by 15-inches long. 8 pounds of meat made 2 nice logs. Just about the right size slices for homemade bread. Have made them as small as 2-inch diameter for just snacking. This is the only lunch meat I've ever had in the Britton fridge until the past month or so.
Usually when the juices start to run clear, they're done. Don't be alarmed when you slice into them and find the meat is reddish (I'm not meaning bloody -- just the meat has a red color similar to summer sausage. This is normal even when fully done.)
Another tip...make sure the meat is really packed tight when you wrap it in the foil or it will crumble when you go to slice it. I put the meat on a sheet of foil, then pack it good with my hands. Then I lift the foil edges to roll it back and forth to shape it better. As I wrap the foil around the meat I continue to shape and pack until I finally squeeze the ends closed. Guess it's easier to do than explain.
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Post by Toby Benoit on Dec 22, 2006 10:22:39 GMT 12.75
OOOOh, that sounds good to me Faith!!! I wanna try that with some of my sister's deer. I ground up several pounds the other day and it's quickly disappearing into jerky. I love salami though, so I'll try some of that too.
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Post by g8rhed on Dec 22, 2006 11:31:04 GMT 12.75
I've made those venison logs before and they are good. Thanks for reminding me B&B, now I'm going to have to make some.
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Post by Paws on Jan 19, 2007 14:00:56 GMT 12.75
Chunk them logs into cubes, add cubed cheese (several kinds) add a can of black olives, some diced Roma tomatoes, a half a diced red onion or a couple small shallots, a few cups of cooked Fusili, and toss it with some minced garlic, basil and Italian dressing. Oh man! Then I did stuffed pork chops yesterday with Italian salad with Mandarin ornges and corn on the cob. Then tonight I did Fettucini Alfredo with fresh Pamesan cheese and added roasted garlic oil with shrimp and crab saute'd in it. As good as Red Lobster's. Fresh hot bread, spinach, and steamed baby carrots rounded out the plate. Tomorrow?? Crab cakes, Pawclaws style! Four Seasons Crab Cakes (or so they tell me) 2 pounds jumbo lump crabmeat 1/2 pound fresh codfish fillet 1/2 to 1 cup heavy cream 1 tablespoon Dijon mustard 2 teaspoons sesame oil 2 tablespoons finely chopped parsley 2 tablespoons finely chopped chives 2 tablespoons basil, julienned Salt and pepper to taste Juice of 1/2 lemon Olive oil for sauteing Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape. Place this mousse in a metal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning. Form the rest of the crab cakes and saute in hot olive oil until golden on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes. Serves six to eight. Orrrrrrrr; Krogers has them on sale for a buck a piece right now. 51 - 60 count shrimp peeled and cooked is $4.98 a pound and the quick frozen varieties of seafood look exceptional.
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Post by geiyserq on Jan 20, 2007 7:56:21 GMT 12.75
Italian chicken rolls w/ fettucini & alfredo (We must had a hankerin for some of the same taste paws)
Pound the boneless breasts to about 1/4" thick & soak in italian dressing for several hours. (overnight is better)
lay breasts out put a slice of provalone down, then some chip smoked ham and some sliced baby portabellas.
Roll it up. Toothpick in several places, and coat with parmesian bread crumbs.
In the 400 degree oven for 30 minutes. The last 10 minutes take toothpicks out and put another slice of provalone on top.
Serve on a bed of noodles alfredo and dribble some of the sauce on the chickin roll.
Tonight is squirrel and noodles.
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Post by Paws on Jan 20, 2007 8:36:18 GMT 12.75
Sounds mighty tasty there partner.
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Post by brittonfaith on Jan 20, 2007 16:17:12 GMT 12.75
First evening I've had off in several weeks. Decided to spend time with our kids in Athens. I'd been "missing" a BK Fish & onion rings for several months. Had the extra loot so I treated us all. Didn't miss nothing. Not as good as I remembered. Still tasting it 6 hours later. Wish we'd have stayed home and had kielbasa & tomatoes w/ zucchini. I won't post over in the breakfast thread what's for breakfast in the morning. Phil says that word is forbidden on this sight. But they are fresh out of the oil, rolled in cinnamon & sugar, and still temptingly warm. The aroma is permeating the house.
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Post by geiyserq on Jan 21, 2007 2:19:04 GMT 12.75
I think the squirrel and noodles turned out better than the chicken rolls!
Slow cooked 3 treerats quartered (or would that be quintered?) in chicken broth with some salt, pepper, garli & oinion powders, and chipotloe powder.
Boned the buggers and reserved the broth.
Boiled the rest of the fettucini noodles not used in the chicken dish.
Sliced up the remainder of the baby portabellas and a small oinion and sauteed in butter. Added a can of mushroom soup, part of the broth, and the squirrel meat.
Put noodles and mixture in a 9" x 11" baking dish and mixed well. Sprinkled with some Emeril's Bayou Blast and topped with parmesan bread crums.
Into the 350 oven for 1/2 an hour.
The slow cooking and deboning takes a little time, but this was the best way I've ever had squirrel. It didnt taste like chicken & noodles. It didnt taste like beef & noodles. The squirrel flavor came through, and it was just daggone tastey!
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Post by Paws on Jan 21, 2007 2:45:55 GMT 12.75
What's that Emeril's Bayou Blast got in it?
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Post by Paws on Jan 21, 2007 2:49:21 GMT 12.75
First evening I've had off in several weeks. Decided to spend time with our kids in Athens. I'd been "missing" a BK Fish & onion rings for several months. Had the extra loot so I treated us all. Didn't miss nothing. Not as good as I remembered. Still tasting it 6 hours later. Wish we'd have stayed home and had kielbasa & tomatoes w/ zucchini. I won't post over in the breakfast thread what's for breakfast in the morning. Phil says that word is forbidden on this sight. But they are fresh out of the oil, rolled in cinnamon & sugar, and still temptingly warm. The aroma is permeating the house. Let me help you out here. When you get the yen for fish and lfries go a little further on up 33 into The Plains. Down through town almost in the middle is a little spot called The Sunday Shop. Get in there and order their fishtail sandwich and rings or fries. They make a spectacular pork loin too! Now talk dirty to me. Say "Donut!"
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Post by brittonfaith on Jan 21, 2007 4:34:19 GMT 12.75
Got nearly the same advice from MIL. Except she said to go 144 a little piece to to Hockingport and get my fishtail at Ketchums. I'm going to give Washburn's in Tupper's Plains a try tonight. Saw they had a fish special on the sign. That is if we aren't too busy at work.
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Post by Paws on Jan 21, 2007 5:41:15 GMT 12.75
Welcome! If the pangs get really really bad: McDonald's Filet-O-Fish Sandwich (Or so I'm told) 2 Tbls. Mayonnaise 2 teas. Sweet relish 2 teas. Minced onion pn Salt 2 Plain hamburger buns 2 Mrs. Paul's breaded- Fish portions (square) 2 sl American cheese 1. In a small bowl, mix together the mayonnaise, relish, minced onion, and salt and set aside. This is your tartar sauce. 2. Lightly grill the faces of the buns. 3. Cook the fish according to the package instructions. You can bake the fish, but your sandwich will taste much more like the original if you fry it in oil. 4. Divide the tartar sauce and spread it evenly on each of the top buns. 5. Place a slice of cheese on each of the bottom buns. 6. Place the cooked fish on top of the cheese slice on each sandwich, and top off the sandwiches with the top buns. Makes two sandwiches. Actually this is a good bit tastier that Mickey D's if you add a slice of lettuce, some tomato, and put it on a Heiners seeded Sunny Bun!
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Post by Paws on Jan 21, 2007 10:09:09 GMT 12.75
That's a smart MIL you got there. Maybe one day we can have a mini GT at one end or the other for one of them fish sandwiches! Where in the heck did you go to work anyway?
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Post by geiyserq on Jan 22, 2007 3:55:26 GMT 12.75
Here is Emeril's Creole Essence. Same as his Bayou Blast as far as I can tell:
Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme
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Post by Paws on Jan 22, 2007 4:23:03 GMT 12.75
What no filet?
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Post by Paws on Jan 24, 2007 3:04:05 GMT 12.75
Pawclaws Own Honey Mustard Glazed Pork Shoulder Roast with Garlic and Raisin Vinegar Sauce! 4 pound or larger pork shoulder roast with 1/4 inch untrimmed fat 1/4 cup honey mustard 1/4 cup white raisins 1/4 cup apple cider vinegar 1/4 cup water 3 Tbsp bacon drippings 2 Tbsp dehydrated garlic chips *** Powdered and Ground Spices***** 2 tsp table salt 1 tsp garlic powder 1 tsp ground ginger 1 tsp Morton's Natures Seasonings 1/2 tsp black pepper Allow roast to rest and come to room temperature. Preheat a large skillet over medium heat and ad the bacon drippings. Brown the roast on all sides beginning with the trimmed fat side. As each side is browned and brought to the top season it lightly with the powdered and ground spices. Place the browned roast into a roasting pan on a trivet or rack and pre-heat your oven to 375 degrees. Arrange the roast so the trimmed fat side is at the top. Season with the remaining ground or powdered spices adjusting to your individual taste. Spread sufficient honey mustard over the top of the roast to completely cover with a nice layer of about 1/8 inch thick. Sprinkle on the garlic chips and raisins evenly. Combine the vinegar and water and add it carefully to the bottom of the pan. Fashion from aluminum foil a tight fitting lid that does not touch the top of the roast. Roast in your oven to 160 degrees at the center of the roast or about 20 minutes per pound. Remember to remove the roast and test the temperature about ten minutes before the end of your calculated cooking time. Allow the finished roast to rest a few minutes before serving 1/2 inch slices. The drippings may be skimmed and thickened with a little corn starch and water over medium heat for a delicious sauce. I had that with white rice and lettuce salad with Mandarin oranges dressed with Ranch. The meal combination is terrific with the sweetness and acid of the Mandarin oranges complimenting the pork fat and Ranch dressing. I have had Italian salads with Mandarin oranges for thirty years and none ever as good as with the Ranch dressing combined with the pork roast! I ate two servings of the roast plus two sandwiches before bed time.
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Post by Paws on Jan 27, 2007 3:06:36 GMT 12.75
Southern fried chicken, mashed potatoes, corn in basil and butter sauce, fresh hot biscuits, green beans with them little red taters, and strawberry jello with berries and grapes in there!
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Post by brittonfaith on Jan 29, 2007 14:38:46 GMT 12.75
Supper tonight was chili and birthday cake. Martin turned 15 today. Washed it down with a 2 Lt of diet Coke. Last birthday in our gang until December. That's a smart MIL you got there. Maybe one day we can have a mini GT at one end or the other for one of them fish sandwiches! Where in the heck did you go to work anyway? Mike and I are thinking of a mini GT or cookout sometime in the spring at our place. Wouldn't be hard to find us, being we'll be right behind the Coolville post office on Rock Street. Got a job in Tuppers Plains at B&D (aka Spencer's General Store). It'll do for now. Like helping folks find the hardware parts and animal feed. Dorsal (the local grave digger) is a real sweet old man of about 75 yrs. who stops by for his "chew" and bologna. I could talk to him for hours. I even met him at the Cool Spot for coffee and a good old-fashioned gab last week. I think it made Mike a little jealous when his boss told him I was eating lunch with some strange man. ;D Can't get used to most of the drunk, doped or back-woodsy clientele though. Plus, I'm the oldest gal there (other than the boss' wife) and don't have a lot in common with the youngsters either skill- or life style wise. Can you believe that the girl I worked with last night has NEVER heard of John Wayne and that ten nickles equals $2.85??? She grew up on in west Columbus and has no idea who Flippo, Spook Beckman or, Fritz the Night Owl were. Mind boggling isn't it? Have got Larry Simmons (Mike's boss) keeping his eyes and ears open for something more appropriate -- maybe along the lines of bookkeeping.
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Post by Toby Benoit on Jan 29, 2007 16:01:05 GMT 12.75
Happy birthday Martin! ;D
Best of luck Faith in the job hunt. Never heard of John Wayne? I hope you educated the little twit!
Tonight was broiled steak, country fried taters, brussel sprouts, and biscuits washed down with a glass of sweet tea. Ymmm-yummm!
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Post by Paws on Jan 29, 2007 16:18:02 GMT 12.75
Well Pilgrim we'll just have to have some chicken fried steak, baked beans, fried taters, fry bread, black coffee, a roll your own smoke and maybe a draw or two on the jug in honor of the Duke. Tell that little lady not to worry I ain't gonna lhit her, Like Hell I ain't! Happy birthday Martin and look, when they start that sweet 16 crap next year tell them you are callin' Children's Protective Services! A GT cook out sounds good to me Faith.
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