October 2005 - watcha eatin' ?

Wow! So you have to write sh!take, or shïtake, or shĩtake, or shĭtake, or shìtake, but you can't write ****ake mushrooms. (I'm not even sure which of the previous spellings will show on-screen.)

OK, it's stupid, but at least it makes me laugh!

You are easily amused I see.

Hey, I got a question for you. I bet in your hood people eat lots of elk. No, no, I'm not implying you are running with a pack of wolves or anything like that, heck no. I just heard that elk is quite common in restaurants in Canada in general. Do you by any chance know anything about cooking elk? I've got a couple of homegrown VIPs coming for dinner on Monday and I just happened to come across a fresh 5 lb striploin of NZ elk yesterday. Any tips? TIA.

We're going with friends to Ruth's Chris tonight, so I'll probably get the cowboy ribeye, podner.

quote:

Originally posted by grunhauser:

I bet in your hood people eat lots of elk.... I just heard that elk is quite common in restaurants in Canada in general. Do you by any chance know anything about cooking elk? I've got a couple of homegrown VIPs coming for dinner on Monday and I just happened to come across a fresh 5 lb striploin of NZ elk yesterday. Any tips? TIA.

Since we got 'lectricity and that runnin' water stuff, we ain't needed to go shoot no mo' food fo' are selves in the hood.

I'm not 100% sure, but I don't recall ever seeing specifically elk on a menu here. Venison is common, though.

I don't know whether this helps you or not, but I grilled a venison (deer) tenderloin on the barbecue a couple of years ago. It was quite a bit smaller than the cut you have, maybe 2 or 2.5 pounds. I rubbed it with a commercial steak dry rub, put olive oil on it, and grilled it about 15 min. one side, less than 10 on the other side, and after 15 more minutes of rest it was ready (meat thermometer helps these situations a LOT!). I made a sauce of reduced red wine and blueberry preserve separately.

Elk, huh? I didn't even know they had elk in New Zealand. I hope they treat them better than the Scots treat their sheep.

On the way back from Oregon we passed through Yurok tribe reservation in Elk valley and saw some huge Elk. Magnificent creatures, I have to say. Too bad I ain't packin' no more, so them mofo's just headed down their way to their woodsy homes in the forest.

I also stopped to fill up at the gas station there...I was wearing orange polo shirt, white shorts, sandals and sunglasses. The "ladies" burst with laughter when they saw me. I was pretty much horrified by their appearance. The big Elk we saw down the road looked more feminine and had more teeth. Now, I don't know how things are in NZ, but if I had to choose between a creature behind the counter and an Elk, I'd go with Elk.

quote:

Originally posted by grunhauser:

... if I had to choose between a creature behind the counter and an Elk, I'd go with Elk.

It takes a mighty big man to admit that, grunhauser.

Of course, it takes a mighty big man to become interested in an Elk in the first place.

Best damn shepherds pie I've ever had.

With the kids and I sniffling with slight colds:

I'm making my homemade chicken soup with a few mini meatballs. You feel better just smelling it.

Last night I made a salad from a local chef's (John Bishop) cookbook: roast beets, peeled and wedged when cool, arugula, pine nuts, chevre (or any soft goat cheese). Dressing: white wine vinegar, olive oil, salt & pepper.

Simplicity itself, and really delicious! Not wine friendly, but so what?

quote:

roast beets

Seaquam,

Have you ever tried those salads with white, yellow and red beats? I love the 3 different kinds of beats.

quote:

Originally posted by steve8:
Best damn shepherds pie I've ever had.

Whoa... Sounds terrific. Printed and in line for future cooking. Thanks steve8.

PH

quote:

Originally posted by spo1977:

Have you ever tried those salads with white, yellow and red beats? I love the 3 different kinds of beats.

Not yet, spo, but THANKS for the suggestion!

I have tried those salads, and I find them multi-colored beats adorable.

Bella's kitchen is Little Italy tonight:

I am making mwagner7700's grilled chicken alfredo with sundried tomatoes (and I added some grilled shrimp) Food making love to the camera

Gnocchi and pesto for a friend

Pan-seared center cut pork chops with a Riesling reduction

quote:

I am making mwagner7700's grilled chicken alfredo with sundried tomatoes (and I added some grilled shrimp) Food making love to the camera

I'm sure this was good (this is a simple dish) and I know Wagner can cook, but do you ever NOT add uncalled for additions to other peoples recipes? I mean, just to see how it's supposed to taste like in it's intended form?

Not that this reminded me of any personal experience with you or anything

He made a post that he was going to add sundried tomatoes the next time he makes it.

quote:

Originally posted by Hunter:

quote:

I am making mwagner7700's grilled chicken alfredo with sundried tomatoes (and I added some grilled shrimp) Food making love to the camera

I'm sure this was good (this is a simple dish) and I know Wagner can cook, but do you ever NOT add uncalled for additions to other peoples recipes? I mean, just to see how it's supposed to taste like in it's intended form?

Not that this reminded me of any personal experience with you or anything

Strange, I thought the same thing about her adding things to recipes but I did not want to antagonize the woman.

quote:

I've got a couple of homegrown VIPs coming for dinner on Monday and I just happened to come across a fresh 5 lb striploin of NZ elk yesterday. Any tips? TIA.

Look for Venison garnishes (Sauce Poivrade, etc. and other earthy/woodsy combos). If you are going to roast the striploin, it has to be rare. It should be pretty low in fat, a bit of cover and next to no marbling...right? Sear it well, roast it fast and hot. Helps to let in 'en chambre' in advance, cold meat doesn't cook well. Special cuts like this need a bit less, just salt & pepper....but make a good sauce/garnish.

...I've been looking at Wapiti shanks in my local market, looks like I've talked my ownself into these now...

quote:

Strange, I thought the same thing about her adding things to recipes but I did not want to antagonize the woman.

Spo, if you think you are alone in that, then you must have missed many threads like this:
Hunters Sauce and Meatballs

Hint: She didn't even make the Meatballs, nor did she add any meat (which was the flavor for the whole damm thing), no fresh garlic, no fresh basil and yet she scores and reviews the recipe.

Too painful for me to say any more.

pvssy, lots and lots of pvssy.

quote:

Originally posted by Hunter:
Hint: She didn't even make the Meatballs, nor did she add any meat (which was the flavor for the whole damm thing), no fresh garlic, no fresh basil and yet she scores and reviews the recipe.

Too painful for me to say any more.

Most of what it posts is a cry for attention.

Ms. Haggis' tagine chicken... me very happy!!

What is "tagine" chicken?

quote:

Originally posted by Hunter:


She didn't even make the Meatballs, nor did she add any meat (which was the flavor for the whole damm thing), no fresh garlic, no fresh basil and yet she scores and reviews the recipe.

Too painful for me to say any more.

Excuse me...I did add garlic and ground beef...thank you.

quote:

Originally posted by Board-O:
What is "tagine" chicken?

Board-O: tagine is the Moroccan chinmey-like cooker. The spices for cooking meats (in our case, chicken) consist of cumin, cinnamon, ginger, and others. Some like to add dried fruit, such as apricots, but I forgo those. A great way to start with chicken or lamb tagine is the Williams-Sonoma spice mix (very good). From there, one can make one's own concotion, as does Ms. Haggis. I don't know what she does, but it's dynamite, as many of the Chicago mafioso can attest.

Thanks for the info. I'd never heard of it.

quote:

Originally posted by Board-O:
Thanks for the info. I'd never heard of it.

If you DO try it, I'd be interested in your opinion. Although I said I eschew dried fruit, I can see how something like sultanas might be good.

quote:

Excuse me...I did add garlic and ground beef...thank you.

No, you added Garlic Salt. That is awful. Several people wrote and TRIED to tell you, that is not close to real garlic flavor - yet you still say you added garlic. Ground beef does not replace pork bones AND the Meatballs with the proper mixture.

Well, at least you didn't add shrimp and sundried tomatoes to it.

Hey, if the Kitchen Wizard likes garlic salt and cheddar cheese on salmon, who are you to complain?

Are you calling me a liar? Sauteeing the garlic was one of the first things I did when I made your sauce. I did add garlic salt when it cooked thoroughly and didn't really taste like I thought it should.

No he is calling you a waste of a pilot light.

Ignorance must truly be bliss...

Bella, it seems the best way for you to cook is to remove or vent the plastic film on the tray before heating.

quote:

No he is calling you a waste of a pilot light.

Ignorance must truly be bliss...

Bella, it seems the best way for you to cook is to remove or vent the plastic film on the tray before heating.

Lol!

Grilled Carne Asada

Sliced Cucumbers with kosher salt, pepper and lemon juice

White and Black Beans

I am drinking a Wynn's Coonwarra Estate Shiraz 2002

London Broil (med-rare with a rosemary-horseradish sauce)

Steamed asparagus
Wild Rice
Grilled Zucchini
Salad w/mixed baby greens, tomato, cucumber, red onion

quote:

Originally posted by Flubis:
No he is calling you a waste of a pilot light.

Accurate and succinct.

Whoops... I forgot it was October, so I posted it here.

Bella, how did the chicken dish turn out... it looked good.

It was very good and was enjoyed by all. The sundried tomatoes did not overpower anything this time, probably due to the alfredo sauce and cutting them into tiny bits. Thanks for the recipe!