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Post by Toby Benoit on Oct 1, 2012 10:22:13 GMT 12.75
;D ;D ;D Well how about that??? I'm honored to be Trish's writing partner on her latest cookbook project, "The Country Carnivore". It's all about meats!!! I procure the meat and prepare it from the field to the kitchen and she takes over from there. I'm really looking forward to our collaboration. So, Paws, Koot, TT, any of you fellers want to submit your favorite meat recipes with prep techniques, pictures, etcetera, I'll see you get full credit in the book!!! Might could do a whole side bar of OCC favorites! ;D
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Post by Toby Benoit on Oct 8, 2012 19:51:21 GMT 12.75
Awe, c'mon... Nobody gives a rats-ass???
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Post by Toby Benoit on Nov 14, 2012 17:28:19 GMT 12.75
Leftthe Dr and headed to Trish's and got a lot of work done on the book project. She made us a terrific lunch and is already laying the groundwork for the booksigning tour, lol.
I'm looking forward to working close with this gal; she's purely a treat to be with and a chef of the first order! Waiting on Random House to give us the go ahead now! ;D
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Post by Toby Benoit on Nov 14, 2012 17:39:59 GMT 12.75
I even inspired her to get a bow and she's learning how to use it so that she can hunt pigs with me... What a gal! ;D ;D ;D
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Post by Toby Benoit on Nov 15, 2012 17:09:46 GMT 12.75
;D Just got word today from Random House Publishing; they want a proposal ASAP! They don't accept unsolicited manuscripts, so to get an invite from them is pretty big! Pray for us, that they give the green light and cut the check!!!
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Post by Paws on Nov 17, 2012 13:18:38 GMT 12.75
;D Just got word today from Random House Publishing; they want a proposal ASAP! They don't accept unsolicited manuscripts, so to get an invite from them is pretty big! Pray for us, that they give the green light and cut the check!!! That be a good thing. You got something on the shelf?
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Post by Paws on Nov 17, 2012 13:21:32 GMT 12.75
LOL! First I saw this man. Didn't ignore you intentionaly. Be glad to send whaterver I can. I'll bet Koot, Sharon, TT, Faith, Noodles, and a few others wilkl as well.
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Post by Paws on Nov 17, 2012 13:24:51 GMT 12.75
Vegetable? What's that?
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Post by Toby Benoit on Nov 18, 2012 18:46:46 GMT 12.75
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Post by Paws on Nov 18, 2012 22:26:46 GMT 12.75
What do you need most?
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Post by Toby Benoit on Nov 19, 2012 9:18:17 GMT 12.75
Waterfowl and smoked meats...
Chapters are: Poultry waterfowl beef pork seafood venison (all deer; elk, moose, caribou, whitetail, etc) small game
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Post by Toby Benoit on Nov 19, 2012 9:57:05 GMT 12.75
My writing partner, Trish! ;D ;D ;D ;D
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Post by Paws on Nov 19, 2012 11:08:01 GMT 12.75
She is pretty but why is she showing her "hooter"?
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Post by Toby Benoit on Nov 19, 2012 12:34:50 GMT 12.75
Cause she knows how fond I am of "hooters"!
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Post by Paws on Nov 19, 2012 15:31:57 GMT 12.75
Cause she knows how fond I am of "hooters"! You knew I wasn't gonna pass that up! LOL!
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Post by Paws on Nov 22, 2012 5:14:55 GMT 12.75
Toby I can not think of a meat recipe that would be appropriate for you. I'm drawing a blank here. Halleleuia! I just found two old ones I printed before the old puter went tits up. I'll do those after a bit.
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Post by Toby Benoit on Nov 22, 2012 17:01:44 GMT 12.75
Thanks!
It's really hard to find a hundred anf fifty recipes of just meat because they over lap so well; you can use the exact same recipes for chili or stew with beef, venison, bear, chicken... Ya know? So we have to really break it up and each variety of meat gets its own subchapters for preparation and cooking techniques. It'll be good though, just wait and see!
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Post by brittonfaith on Nov 22, 2012 17:46:33 GMT 12.75
I ain't ignoring ya, Toby. It's just that meat ain't my culinary forte. Basically, boil it, pickle it, bake it, or flip it across the coals long enough so it ain't mooing or clucking or whatever, and put some sort of sauce on it and I'm happy. Do love me some good hog knuckles, chicken feet, blood puddin and innards! Like most mom's I've developed a fondness for all the bits that everyone else passes on.
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Post by Toby Benoit on Nov 22, 2012 18:35:55 GMT 12.75
Got me some pickled feet n chittlins in there! Got a great recipe for stuffed beef heart... A cornbread jalapeno stuffing; looking forward to trying it!
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Post by Paws on Nov 23, 2012 3:28:24 GMT 12.75
BRAISED PORK LOIN SIRLOIN END ROAST (BONE IN) Five pound roast 1/2 cup pineapple juice 1/2 cup orange juice 1/2 cup AP flour 1/4 cup water plus 2 TBsp water separate 4 TBsp olive oil 2 TBsp corn starch 1 TBsp soy sauce 1/2 TBsp Worcestershire sauce 1 tsp liquid smoke 1/2 tsp sesame oil onion powder garlic powder ginger powder black pepper MSG (optional) Preheat oven to 325F. Combile all liquids less the 2TBsp of water, orange juice and cooking oil in a bowl and set aside. Season the roast with the powdered seasonings shaken on not rubbed on. Use them liberally over the entire roast. Dredge the roast in the flour until it is covered. Place the cooking oil in a lasrge pre-heated skillet, redeuce the heat to medium and brown off the roast on all sides. Place the browned roast in a shallow roasting pan with a cover (lid or foil tent). Pour the liquid in the bowl over the roast and seal the pan. Into the oven for about 20 minutes or so per pound. Confirm temperature with a meat thermometer for safety. Remove roast and let rest for ten minutes Place the drippings into a pan over medium heat and reduce to half. Use the corn starch and the extra water to make a thickening. Bring about a TBsp of pan drippings int this thickening and combine well continuing in this manner until the thickening is liquid enough to pour into the pan. Add the thickening to the jpan and stir to thicken and bring to a boil. Reduce the heat and add the orange juice continuing to cook until thickened to a sauce/gravy consistency. Use over the sliced pork for service. This will work well for wild hog, venison shank, or domestic swine equally .
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