What's for dinner tonight ?

[wishiniwasfishin1]

Had a huge free range buzzard the other night.
Way too much for us, so the leftovers went into a great chicken stew.
Six quarts thereof that is:

Wonderful grits on a cold, wet & windy eve.

And a decent stash for more of the same down the road...

Cheers,
Nog

Hey Nog,
How did you seal those jars? Did you acutally pressure can them? And are they shelf stable?

 

[Rain City]

Hey Nog,
How did you seal those jars? Did you acutally pressure can them? And are they shelf stable?

Super easy to do. I've started doing it as well. Fantastic stuff

 

[wolf]

Perfect temp on the lamb. I'm not a fan of super rare lamb. And a nice looking consistency on the risotto. I like my risotto on the runny side. Like risotto should be

yes I like it med rare and yes risotto has to be runny with that nice hit of pharm cheese

 

[IronNoggin]

Hey Nog,
How did you seal those jars? Did you acutally pressure can them? And are they shelf stable?

Yep. Pressure canned for 90 minutes at 11 lbs.
Shelf stable for one hell of a long time.
Used to freeze that stuff, but it takes too much room up.
This is much better in that regard as I have a large pantry, and can be served up much quicker as well.

Cheers,
Nog

 

[WHO DAT]

Buddy brought us some local oysters he picked... deep fried some for oyster burgers, water bath froze the rest, then the wife made Guinness steak n kidney smoked ham pie for St Paddys Day ~ green salad & fried brussels n carrots Best Regards (been down for a while but not totally out broke my wrist distal radius, another 40 days to go in the cast)

 

[IronNoggin]

Last night it was Whitetail Backstraps on the BarBee:

Complimented with crispy taters from the air fryer and a fresh garden salad:

Passing the sniff test:

And of course, a fine Cab to wash it all down with.

Cheers!
Nog

 

[Maxpri]

To cure my sadness about my boat being out of commission (and celebrate my birthday) we had pizza night with the fam. Always fun to fire up the pizza oven.

(There we’re a lot more pizzas but I got tired of taking photos and got too hungry)

 

[Local Hali Hunter]

Managed to get out on the latest good tides, and the next day made Blackened Halibut Burgers, a blob of chipotle mayo, homemade mojos, spinach salad, and ketchup.

 

[scott craven]

Catching some Coho along with the Hallie's !

 

[Local Hali Hunter]

Catching some Coho along with the Hallie's !

Ok "My Bad", moved a picture in late last night with one eye open or closed. I removed it and replaced it with the right picture. Thanks for pointing it out nicely.

 

[wildmanyeah]

Ok "My Bad", moved a picture in late last night with one eye open or closed. I removed it and replaced it with the right picture. Thanks for pointing it out nicely.

I appreciate the dedication to the forums

 

[scott craven]

Mexican theme tonight
Salmon,crab quesadilla, fresh salsa and guac

 

[gone fishin]

Fresh halibut done with shake n bake and lemon spice in the oven at 450 for 7 minutes...perfect

 

[Local Hali Hunter]

Mexican theme tonight
Salmon,crab quesadilla, fresh salsa and guac

Is that coho with your crab quesadilla?

 

[scott craven]

Is that coho with your crab quesadilla? View attachment 77393

Nope ,hard to catch one this time of year !

 

[tubber]

Tempura ling in wraps.

 

[IronNoggin]

Night before last I took out too much Ling Cod for our Panko Ling dinner.
So yesterday I was thinking of ways to use up the leftovers.
Chowder...

No less than seven kinds of seafood: Prawns, Scallops, Crab, Clams, Ling Cod, Halibut & Maple Smoked Salmon.
Mixed in with chicken stock, taters, onions, carrots, celery, corn, heavy cream and that wonderful Bow River Blend from the Silk Road Shop.
Forgot to mention a good splash of 2020 Sauvignon Blanc.

Four quarts & change:

First time I have ever tried this with Smoked Salmon.
From here on it will be a required ingredient!

Served up with cheesy garlic toast:

The perfect answer on yet another wet & windy eve.

Pressure canning the balance today in anticipation of eventual more wet weather down the road.

Cheers,
Nog

 

[Sea Chaser]

Night before last I took out too much Ling Cod for our Panko Ling dinner.
So yesterday I was thinking of ways to use up the leftovers.
Chowder...

No less than seven kinds of seafood: Prawns, Scallops, Crab, Clams, Ling Cod, Halibut & Maple Smoked Salmon.
Mixed in with chicken stock, taters, onions, carrots, celery, corn, heavy cream and that wonderful Bow River Blend from the Silk Road Shop.
Forgot to mention a good splash of 2020 Sauvignon Blanc.

Four quarts & change:

First time I have ever tried this with Smoked Salmon.
From here on it will be a required ingredient!

Served up with cheesy garlic toast:

The perfect answer on yet another wet & windy eve.

Pressure canning the balance today in anticipation of eventual more wet weather down the road.

Cheers,
Nog

That looks amazing

 

[IronNoggin]

Pressure canning the balance today in anticipation of eventual more wet weather down the road.

Good thing I referred to the manual, then had a look online
Any product with MILK, Cream or the like is TABOO to pressure can.
Apparently there is a high risk of Botulism associated with doing so.

Freezing it is...

Nog

 

[Sotally Tober]

Pulled out the last pack of B.C. Spot prawns from the freezer.

Used this special bag of lemon pasta to make this meal.

Lemon pasta with roasted prawns and roasted asparagus with some freshly grated Parmesan to finish… plus freshly squeezed lemon juice drizzled over the serving.

Who needs to go out to eat, amazing food at home.