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Posted: 3/29/2024 10:11:12 PM EDT
[Last Edit: TxRabbitBane]
[#1]
I made 3 pounds of breakfast sausage with mule deer and pork belly. I prefer wild hog, but my hog hunting opportunities are a little dry these days. Maybe some breakfast pics tomorrow…
It is a test batch - if everybody likes it, maybe I’ll do another 10#. ETA breakfast (my pastry-savant kid was out yesterday, so the popovers are store-bought)  
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Posted: 3/30/2024 8:44:19 AM EDT
[#2]
Quote HistoryOriginally Posted By TxRabbitBane: I made 3 pounds of breakfast sausage with mule deer and pork belly. I prefer wild hog, but my hog hunting opportunities are a little dry these days. Maybe some breakfast pics tomorrow… It is a test batch - if everybody likes it, maybe I’ll do another 10#. 
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Posted: 3/30/2024 10:05:27 AM EDT
[Last Edit: TxRabbitBane]
[#4]
Good looking food.
Get better. ETA - Mrs TXRB has been saying it’s risotto time… |
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Posted: 3/30/2024 10:27:29 AM EDT
[#5]
Sorry to hear that, bomber. Hope you get better soon.
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Posted: 3/30/2024 8:15:59 PM EDT
[#6]
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Posted: 3/31/2024 9:30:22 AM EDT
[#7]
CajunMojo’s fajita tacos look legit.
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Posted: 3/31/2024 11:25:06 AM EDT
[#8]
Quote HistoryOriginally Posted By TxRabbitBane: CajunMojo’s fajita tacos look legit. Thanks. The accessories (margaritas) make them even better. 
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Posted: 3/31/2024 12:58:52 PM EDT
[Last Edit: TxRabbitBane]
[#9]
 Jamón Ibérico and candied jalapeño deviled eggs  Hot steak broke my béarnaise, but still tasty. |
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Posted: 3/31/2024 3:34:34 PM EDT
[#10]
Quote HistoryOriginally Posted By TxRabbitBane: CajunMojo’s fajita tacos look legit. I agree. I need to find some skirt steak and try making something like that. Bomber hope things continue to improve for you. |
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Posted: 3/31/2024 3:42:01 PM EDT
[#11]
Cornell chicken.
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Posted: 3/31/2024 5:35:23 PM EDT
[#12]
Making Italian Cream Chicken in the crockpot.
Italian Cream Cheese Chicken 3 lb Chicken breasts 2 packages of Italian Dressing 2 8 oz. blocks of cream cheese Cream of chicken soup (2 small cans, or one 26 oz. can) Onion (if you have one, don't need it) Egg noodles Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Chop up the chicken. Put the chicken back in and cook for a little more. |
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Posted: 3/31/2024 11:02:45 PM EDT
[#13]
newspapercat: I should get some Jamón Ibérico.
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KS, USA
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Posted: 4/3/2024 11:31:20 PM EDT
[#14]
Teriyaki chicken and fried potato salad (fried potatoes with mustard sauce)
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Posted: 4/4/2024 7:04:36 PM EDT
[#15]
1-Pot spaghetti.
Ground beef, mild sausage, onion, carrot slices, seasonings, crushed tomatoes, beef broth and noodles. Voila. Easy delicious dinner.    
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Posted: 4/4/2024 7:53:39 PM EDT
[Last Edit: Cincinnatus]
[#16]
 Coconut curry oxtails with scotch bonnet peppers. Nothing better. A little…spicy. |
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USA
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Posted: 4/7/2024 12:14:17 PM EDT
[#17]
Chili crisp fried egg...
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Posted: 4/7/2024 2:54:06 PM EDT
[#18]
Simple breakfast
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Posted: 4/7/2024 9:30:34 PM EDT
[#19]
Boiled more crawfish than we could eat... the horror!
  Attached FileThis is probably my favorite use of leftovers.  Attached File |
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Posted: 4/7/2024 9:39:51 PM EDT
[#20]
Quote HistoryOriginally Posted By CajunMojo: Boiled more crawfish than we could eat... the horror! https://www.ar15.com/media/mediaFiles/59505/20240406_145805_jpg-3181581.JPG This is probably my favorite use of leftovers. https://www.ar15.com/media/mediaFiles/59505/20240407_194019_jpg-3181583.JPG Damn, that looks good… |
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Posted: 4/8/2024 2:35:26 AM EDT
[#21]
 (Sorry for the shitty pic from the bottom of the basket after eating most of them - wife took it )Russets, peeled and hand-cut into ~1/4" batons Parboiled for 10min in water, vinegar & salt; cooled to 70F Fried @360F for 1min Cooled to 70F, then frozen to -7F Fried @360F for 3min 30sec, salted, served Fried in beef tallow, like the old days. Old ways are best ways. Yessir.
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USA
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Posted: 4/8/2024 7:13:12 AM EDT
[#22]
Quote HistoryOriginally Posted By TxRabbitBane: Simple breakfast https://www.ar15.com/media/mediaFiles/69531/IMG_8540-3181253.jpg DANG that looks good! |
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Posted: 4/8/2024 10:51:50 AM EDT
[#23]
Quote HistoryOriginally Posted By TxRabbitBane: Damn, that looks good… Thanks! Lots of great looking food here. We need a like button! |
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Posted: 4/8/2024 2:43:36 PM EDT
[#24]
Quote HistoryOriginally Posted By CajunMojo: Boiled more crawfish than we could eat... the horror! https://www.ar15.com/media/mediaFiles/59505/20240406_145805_jpg-3181581.JPG This is probably my favorite use of leftovers. https://www.ar15.com/media/mediaFiles/59505/20240407_194019_jpg-3181583.JPG Re: the second pic.  Attached File |
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Posted: 4/8/2024 3:06:24 PM EDT
[#25]
slow cooker ham and beans
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Posted: 4/8/2024 3:19:38 PM EDT
[Last Edit: wildearp]
[#26]
I had to clean out some leftovers from the fridge, so I made gumbo last Friday.
I made Chinese egg fried rice again yesterday evening. After stripping the non-stick adhesion enhancing coating from my wok, I am building an appropriate level of seasoning on the bare steel. My wok toss technique is almost perfect after a couple gin drinks, only if nobody is looking. egg fried rice (uncle roger): leftover day old cold Botan Calrose rice, sesame oil, canola oil, MSG, salt, soy sauce, chopped spring onion, 4 cloves crushed garlic, 3-4 eggs. Philippines style chicken adobo tonight. 
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Posted: 4/8/2024 4:08:38 PM EDT
[#27]
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Posted: 4/8/2024 4:26:41 PM EDT
[#28]
Quote HistoryOriginally Posted By 20229mm: Tonight I make Parmesan encrusted walleye https://www.ar15.com/media/mediaFiles/438654/IMG_8897_jpeg-3182393.JPG You catch those yourself? |
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Posted: 4/8/2024 7:49:46 PM EDT
[#29]
Grilled pornstar dogs
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Posted: 4/8/2024 9:07:26 PM EDT
[#30]
Quote HistoryOriginally Posted By gearjammer351: You catch those yourself? Quote HistoryOriginally Posted By gearjammer351: Originally Posted By 20229mm: Tonight I make Parmesan encrusted walleye https://www.ar15.com/media/mediaFiles/438654/IMG_8897_jpeg-3182393.JPG You catch those yourself? Myself and a buddy. Detroit river. I made Parmesan encrusted walleye and then I made scrambled eggs with the roe added to it.  Attached File Attached File |
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Posted: 4/8/2024 9:56:34 PM EDT
[#31]
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Posted: 4/9/2024 11:02:03 AM EDT
[#32]
Quote HistoryQuote HistoryOriginally Posted By gearjammer351: Originally Posted By CajunMojo: Boiled more crawfish than we could eat... the horror! https://www.ar15.com/media/mediaFiles/59505/20240406_145805_jpg-3181581.JPG This is probably my favorite use of leftovers. https://www.ar15.com/media/mediaFiles/59505/20240407_194019_jpg-3181583.JPG Re: the second pic. Attached File@gearjammer351 I think I posted here before, but here it is. It's a very simple recipe using 1 lb of tails. Adjust if using more. You can season with any Cajun/Creole mix to taste or individual seasonings, salt, black and cayenne pepper, onion and garlic powder, paprika, dried oregano, basil, thyme, salt to taste. If using frozen tails, you can start seasoning when you sautee' the veggies. If leftover from boil, wait until the end as you can easily over season the dish. Sautee an onion, a bell pepper and a few stalks of celery in butter over med heat. Sautee garlic after the other veggies are nearly done (allows the garlic to retain more flavor). **Assuming you're using store bought frozen tails, add them now and cook down for a few minutes looking for that nice white color of the meat (these are usually blanched, but not fully cooked. If you are using crawfish leftover from a boil, don't add until the end as they are fully cooked already. Also be mindful if using leftover from a boil, they will already be seasoned, so adjust as necessary. Add a can of cream of mushroom and cook down until smooth. The sauce will be a bit thick (at least for my taste) at this point. I add heavy whipping cream to desired consistency. That's it... done. Serve over medium grain rice as intended by the Cajun Ancestry. Optional: Top with sliced green onions and/or chopped parsley (fresh). |
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Posted: 4/9/2024 5:28:01 PM EDT
[#33]
Quote HistoryOriginally Posted By CajunMojo: @gearjammer351 I think I posted here before, but here it is. It's a very simple recipe using 1 lb of tails. Adjust if using more. You can season with any Cajun/Creole mix to taste or individual seasonings, salt, black and cayenne pepper, onion and garlic powder, paprika, dried oregano, basil, thyme, salt to taste. If using frozen tails, you can start seasoning when you sautee' the veggies. If leftover from boil, wait until the end as you can easily over season the dish. Sautee an onion, a bell pepper and a few stalks of celery in butter over med heat. Sautee garlic after the other veggies are nearly done (allows the garlic to retain more flavor). **Assuming you're using store bought frozen tails, add them now and cook down for a few minutes looking for that nice white color of the meat (these are usually blanched, but not fully cooked. If you are using crawfish leftover from a boil, don't add until the end as they are fully cooked already. Also be mindful if using leftover from a boil, they will already be seasoned, so adjust as necessary. Add a can of cream of mushroom and cook down until smooth. The sauce will be a bit thick (at least for my taste) at this point. I add heavy whipping cream to desired consistency. That's it... done. Serve over medium grain rice as intended by the Cajun Ancestry. Optional: Top with sliced green onions and/or chopped parsley (fresh). That looks amazing & simple! Gonna have to put it on my short list to try. |
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Posted: 4/9/2024 6:34:09 PM EDT
[#34]
Quote HistoryOriginally Posted By CajunMojo: @gearjammer351 I think I posted here before, but here it is. It's a very simple recipe using 1 lb of tails. Adjust if using more. You can season with any Cajun/Creole mix to taste or individual seasonings, salt, black and cayenne pepper, onion and garlic powder, paprika, dried oregano, basil, thyme, salt to taste. If using frozen tails, you can start seasoning when you sautee' the veggies. If leftover from boil, wait until the end as you can easily over season the dish. Sautee an onion, a bell pepper and a few stalks of celery in butter over med heat. Sautee garlic after the other veggies are nearly done (allows the garlic to retain more flavor). **Assuming you're using store bought frozen tails, add them now and cook down for a few minutes looking for that nice white color of the meat (these are usually blanched, but not fully cooked. If you are using crawfish leftover from a boil, don't add until the end as they are fully cooked already. Also be mindful if using leftover from a boil, they will already be seasoned, so adjust as necessary. Add a can of cream of mushroom and cook down until smooth. The sauce will be a bit thick (at least for my taste) at this point. I add heavy whipping cream to desired consistency. That's it... done. Serve over medium grain rice as intended by the Cajun Ancestry. Optional: Top with sliced green onions and/or chopped parsley (fresh). Quote HistoryOriginally Posted By CajunMojo: Originally Posted By gearjammer351: Originally Posted By CajunMojo: Boiled more crawfish than we could eat... the horror! https://www.ar15.com/media/mediaFiles/59505/20240406_145805_jpg-3181581.JPG This is probably my favorite use of leftovers. https://www.ar15.com/media/mediaFiles/59505/20240407_194019_jpg-3181583.JPG Re: the second pic. https://www.ar15.com/media/mediaFiles/252069/desire_jpg-3182224.JPG @gearjammer351 I think I posted here before, but here it is. It's a very simple recipe using 1 lb of tails. Adjust if using more. You can season with any Cajun/Creole mix to taste or individual seasonings, salt, black and cayenne pepper, onion and garlic powder, paprika, dried oregano, basil, thyme, salt to taste. If using frozen tails, you can start seasoning when you sautee' the veggies. If leftover from boil, wait until the end as you can easily over season the dish. Sautee an onion, a bell pepper and a few stalks of celery in butter over med heat. Sautee garlic after the other veggies are nearly done (allows the garlic to retain more flavor). **Assuming you're using store bought frozen tails, add them now and cook down for a few minutes looking for that nice white color of the meat (these are usually blanched, but not fully cooked. If you are using crawfish leftover from a boil, don't add until the end as they are fully cooked already. Also be mindful if using leftover from a boil, they will already be seasoned, so adjust as necessary. Add a can of cream of mushroom and cook down until smooth. The sauce will be a bit thick (at least for my taste) at this point. I add heavy whipping cream to desired consistency. That's it... done. Serve over medium grain rice as intended by the Cajun Ancestry. Optional: Top with sliced green onions and/or chopped parsley (fresh). Hell, I gave it a quick look and thought it was very blonde-roux etoufee. |
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Posted: 4/9/2024 7:24:12 PM EDT
[#35]
Quote HistoryOriginally Posted By TxRabbitBane: Hell, I gave it a quick look and thought it was very blonde-roux etoufee. Blond roux works just as well and is a more traditional method. Very simple. I find this more effortless and flavorful. |
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USA
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Posted: 4/9/2024 7:59:00 PM EDT
[#36]
Quote HistoryOriginally Posted By thebomber: Bolegnese with homemade parpardelle. https://hosting.photobucket.com/images/mm77/hardgear/1000011208.jpg?width=960&height=720&fit=bounds" target="_blank">https://hosting.photobucket.com/images/mm77/hardgear/1000011208.jpg?width=960&height=720&fit=bounds https://hosting.photobucket.com/images/mm77/hardgear/1000011212.jpg?width=960&height=720&fit=bounds" target="_blank">https://hosting.photobucket.com/images/mm77/hardgear/1000011212.jpg?width=960&height=720&fit=bounds  |
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Posted: 4/10/2024 9:52:36 AM EDT
[#37]
Quote HistoryOriginally Posted By 20229mm: Myself and a buddy. Detroit river. I made Parmesan encrusted walleye and then I made scrambled eggs with the roe added to it. https://www.ar15.com/media/mediaFiles/438654/IMG_8898_jpeg-3182703.JPG https://www.ar15.com/media/mediaFiles/438654/IMG_8900_jpeg-3182704.JPG Quote HistoryOriginally Posted By 20229mm: Originally Posted By gearjammer351: Originally Posted By 20229mm: Tonight I make Parmesan encrusted walleye https://www.ar15.com/media/mediaFiles/438654/IMG_8897_jpeg-3182393.JPG You catch those yourself? Myself and a buddy. Detroit river. I made Parmesan encrusted walleye and then I made scrambled eggs with the roe added to it. https://www.ar15.com/media/mediaFiles/438654/IMG_8898_jpeg-3182703.JPG https://www.ar15.com/media/mediaFiles/438654/IMG_8900_jpeg-3182704.JPG  Attached FileI'm not an angler myself, but making food after catching it yourself deserves extra points. That looks amazing. 
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Posted: 4/10/2024 9:53:40 AM EDT
[#38]
Quote HistoryOriginally Posted By CajunMojo: @gearjammer351 I think I posted here before, but here it is. It's a very simple recipe using 1 lb of tails. Adjust if using more. You can season with any Cajun/Creole mix to taste or individual seasonings, salt, black and cayenne pepper, onion and garlic powder, paprika, dried oregano, basil, thyme, salt to taste. If using frozen tails, you can start seasoning when you sautee' the veggies. If leftover from boil, wait until the end as you can easily over season the dish. Sautee an onion, a bell pepper and a few stalks of celery in butter over med heat. Sautee garlic after the other veggies are nearly done (allows the garlic to retain more flavor). **Assuming you're using store bought frozen tails, add them now and cook down for a few minutes looking for that nice white color of the meat (these are usually blanched, but not fully cooked. If you are using crawfish leftover from a boil, don't add until the end as they are fully cooked already. Also be mindful if using leftover from a boil, they will already be seasoned, so adjust as necessary. Add a can of cream of mushroom and cook down until smooth. The sauce will be a bit thick (at least for my taste) at this point. I add heavy whipping cream to desired consistency. That's it... done. Serve over medium grain rice as intended by the Cajun Ancestry. Optional: Top with sliced green onions and/or chopped parsley (fresh). Thanks. I will definitely try that. Everyone in the family likes shrimp, so I try to make something with it regularly. |
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NC, USA
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Posted: 4/10/2024 10:21:17 AM EDT
[Last Edit: DV8EDD]
[#39]
Quote HistoryOriginally Posted By CajunMojo: Boiled more crawfish than we could eat... the horror! https://www.ar15.com/media/mediaFiles/59505/20240406_145805_jpg-3181581.JPG This is probably my favorite use of leftovers. https://www.ar15.com/media/mediaFiles/59505/20240407_194019_jpg-3181583.JPG oh hell yeah! We have to have the meat shipped in from LA  Sausage and chicken gumbo on Sunday. We use our own chicken stock and we like to roast the chicken for added depth of flavor. Savoie Andouille, trinity, scallion, Tony's  5lb Roast chicken  6 or 7 cups total of chicken stock (mix of frozen and new from roasted chicken)  Roux, took it darker than this. 113grams each butter and flour.  three hours or so later: 
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Posted: 4/10/2024 12:33:36 PM EDT
[#40]
Quote HistoryOriginally Posted By DV8EDD: oh hell yeah! We have to have the meat shipped in from LA Sausage and chicken gumbo on Sunday. We use our own chicken stock and we like to roast the chicken for added depth of flavor. Savoie Andouille, trinity, scallion, Tony's https://i.imgur.com/zd2BP1jl.jpg 5lb Roast chicken https://i.imgur.com/oSXU3sQl.jpg 6 or 7 cups total of chicken stock (mix of frozen and new from roasted chicken) https://i.imgur.com/k3GyYt6l.jpg Roux, took it darker than this. 113grams each butter and flour. https://i.imgur.com/Z86HoNEl.jpg three hours or so later: https://i.imgur.com/TUfzISLl.jpg When I saw location and dish, I was like...  Attached FileIt looks like you did a fine job!
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Posted: 4/10/2024 11:28:59 PM EDT
[Last Edit: Subnet]
[#41]
          (Don't laugh, it works  )  Might have went a little nuts on the Pecorino.
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Posted: 4/11/2024 8:40:20 AM EDT
[Last Edit: TxRabbitBane]
[#43]
Nothing special…
Grilled fish for the family  Steak for me (didn’t feel like fish)  Cooked my broccoli too early, it dried out in the oven because I delayed the rest of the meal due to everybody running late getting home. |
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Posted: 4/12/2024 5:57:10 AM EDT
[#44]
Y'all are KILLING it lately! I need to step up my game
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NC, USA
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Posted: 4/13/2024 9:28:59 AM EDT
[Last Edit: DV8EDD]
[#45]
Quote HistoryOriginally Posted By CajunMojo: When I saw location and dish, I was like... https://www.ar15.com/media/mediaFiles/59505/judges_JPG-3184083.JPG It looks like you did a fine job! Wife is from Bayou Sorrel Did not include that we smother down okra and freeze in batches for this dish also. I just realized that didnt make it into my post. |
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Posted: 4/14/2024 6:38:05 AM EDT
[#47]
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Posted: 4/14/2024 8:34:47 AM EDT
[#48]
Quote HistoryOriginally Posted By DV8EDD: Wife is from Bayou Sorrel Did not include that we smother down okra and freeze in batches for this dish also. I just realized that didnt make it into my post. Quote HistoryOriginally Posted By DV8EDD: Originally Posted By CajunMojo: When I saw location and dish, I was like... https://www.ar15.com/media/mediaFiles/59505/judges_JPG-3184083.JPG It looks like you did a fine job! Wife is from Bayou Sorrel Did not include that we smother down okra and freeze in batches for this dish also. I just realized that didnt make it into my post. I didn't see the okra... I may yet have to judge. 
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USA
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Posted: 4/14/2024 6:52:09 PM EDT
[#49]
From the Alpine region of Trentino-Alto Adige/Südtirol in northern Italy...
Canederli in brodo, also known as Knödel by the German speaking Italians in the region. 
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Posted: 4/15/2024 8:16:42 AM EDT
[Last Edit: TxRabbitBane]
[#50]
Nothing fancy. It was a “grill all the things”, day. Plan was for grill stuff to munch all week. Value pack of chicken thighs? On the grill. Leftover piece of fajita? Grill it. Shrimp? Yep, get it on there. Pineapple? Yep. Green onions too.
 Oh yeah, some jalapeño deer sausage too… 
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