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Shelby

society donor
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About Shelby

  • Birthday 10/10/1974

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  • Location
    Kansas

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  1. To the Beach!

    I'm excited!!!
  2. Refrigerator Magnets

    I am in the non-magnet camp.
  3. Dinner 2018 (Part 1)

    Had broccoli to use up so I made that salad that everyone took to potlucks a few years ago lol. Broccoli, onion, bacon, shredded sharp cheddar and then the dressing was homemade mayo with some sugar and red wine vinegar. Pizza to go with.
  4. Dinner 2018 (Part 1)

    Not photogenic at all but venison stuffed cabbage rolls
  5. eG Cook-Off 76: Consider the Schnitzel

    Oh yeah! I forgot you did that. My BSO is still going strong......dammit lol.
  6. eG Cook-Off 76: Consider the Schnitzel

    ARRRRRGH. I don't want to buy an air fryer. You guys are making me maybe have to buy an air fryer.
  7. Dinner 2018 (Part 1)

    Gah everyone's food looks amazing. Very jealous of @liuzhou and @Duvel Summer rolls (yeah, I didn't do a good job rolling) and pork belly noodle bowls.
  8. Heavens NO they ain't sausage rolls. They have CHEESE in them. *see the sausage roll thread for more on the dreaded addition of cheese.
  9. Dinner 2018 (Part 1)

    Pheasant schnitzel--one with mushroom gravy, one with a simple squirt of lemon. Very good.
  10. eG Cook-Off 76: Consider the Schnitzel

    @David Ross I'm so thankful that you chose schnitzel as a cook-off topic. Last night I made it using pheasant. This will definitely go in to our meal rotation and I will probably make it next time our hunter is here. I don't know why it's never crossed my mind to use pheasant in this way.....I make pheasant strips (like chicken strips) all the time. I seasoned the flour and the bread crumbs with salt, pepper and garlic (that might be schnitzel heresy, I'm not sure, but it tastes good). Dredged the pounded breasts in the seasoned flour, then dipped in two beaten eggs and then into the seasoned bread crumb mix. These rested in the fridge for an hour or so. I heated up some oil first and then threw in the butter to fry the schnitzel. Worked like a charm. Came across a recipe for mushroom gravy that is sometimes put over schnitzel ...so I decided to make it. Good stuff. 2 tablespoons olive oil 2 tablespoon unsalted butter ½ onion, finely diced 1 garlic clove, minced 8 oz. cremeni mushrooms, sliced ¼ cup of all-purpose flour ½ cup of white wine 2 & ½ cups of beef stock 1 tablespoon of whole grain mustard 1 tablespoon of Worcestershire sauce Salt and pepper, to taste (about ¼ teaspoon each) Add the onion to the oil and butter in skillet. Cook for about 4-5 mins. Add garlic and mushrooms. Cook for about 4 mins. Add flour. Add the wine, then reduce it down. Add the stock. It will start to thicken up then stir in the mustard and worcestershire sauce and the salt and pepper. Tried one with sauce and one with just lemon. Loved them both.
  11. eG Cook-Off 76: Consider the Schnitzel

    Then that's how it will be Thank you!
  12. eG Cook-Off 76: Consider the Schnitzel

    Fry pheasant schnitzel in butter or oil?
  13. Dinner 2018 (Part 1)

    I wish! Quail have been few and far between around here in recent years. I think he got one last fall and we immediately ate it lol.
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