Shelby

Pheasant schnitzel--one with mushroom gravy, one with a simple squirt of lemon. Very good.

@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.

Then that's how it will be Thank you!

Fry pheasant schnitzel in butter or oil?

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.

Love reading about things like this. Thank you for taking time @liuzhou!

Quail from the Asian market done in the steam oven.

I meant to ask some questions before today, and I didn't get around to it. So I'll ask now. For Chinese New Year I know there are lucky foods/dishes that are made. Do these change? For example, for New Year's Day we always eat greens, black eyed peas etc. for luck. Since this is the year of the dog are there specific lucky foods? I should have planned better and made something fun tonight......

Seafood for Valentine's Day Then I decided to drag my pasta maker out. It always goes so much faster than I imagine and then I always wonder why I don't make pasta more often. OH and I got a new toy. Before I had pasta hanging all over the kitchen on hangers and a yard stick etc. This was MUCH easier.

That is hilarious. Two days ago we were in the big city and I told my husband about them--he is NOT a fast food kind of guy. Anyway, yesterday he had to run back in to town and he stopped and got some of them. I don't think he was super thrilled.

'Twas just me last night as Ronnie had a dinner meeting. So, I made a mini muffuletta. Mortadella and salami and provolone cheese with olive salad.

YUM

I had no idea such things existed! Thank you!

I really liked them too...but I think it would be hard for me to pick them before they made the snow peas. Yes. I'm weird lol.

Yes, I de-stemmed them. Probably didn't have to....but I did. Here's a pic of the ingredients I don't use pork leg, though, just the belly

No, but I just googled and it's definitely something I would LOVE. Can't wait to see yours and i'll add coconut milk to my list for next time.

I winged it. I LOVE this brand/kind of broth and I stock up on it when I get to the Asian market. I've spent the time to make my own Pho broth--but it takes a long time and this tastes just as good (or better). So, I get my cast iron screaming hot and sear the pork belly all around and then throw it in the pressure cooker with a can of this broth. 50 mins on high. Natural release. Then top with whatever veggies you have and a squirt or two of sriracha Oh and noodles....rice noodles are what I usually use.

Noodle bowls made with my goodies from the Asian market. First time eating both snow pea (leaves? the snow peas were just starting to form--the bag says dau hoa lan snow peas). Pictured at the upper left of the plate. Also the first time eating wonton noodles Pork belly done in the Instant Pot I wished I had a bigger stomach. Everything really hit my spot.

We made a stop at our very small Aldi store, too. I hadn't been there in years and years. I was not impressed. Very small. Maybe 5 isles and then a tiny meat section that had nothing. Ronnie likes to stop there for butter and cream. The cream at Dillons was cheaper than at Aldi. I skipped the flour isle. It was full of small children and grocery carts. And they screwed me out of my quarter lol.

Had a good time at the Asian market today. I figured it would be busy, it being Chinese New Year week and all, but it was PACKED. I've never seen them have two cash register lines open but they did today. Tons of lucky decorations were put up and out for sale and a huge Happy New Year banner was hung above the front door. The minute we walked in they were wheeling out stacks and stacks of bread, just out of their ovens that you would use to make banh mi sandwiches out of. It smelled SO good. They had cases and cases of pears. I hope they are good. I also bought a dragon fruit!!! I know, I know @liuzhou and others have said that they just don't have much flavor , but I've always wanted to try one so I pulled the trigger. I'm not even going to tell you how much they were...I think it would make you faint dead away. I walked through the noodle bowl isle twice trying to find Liuzhou River Snail rice noodles, but, alas, they didn't seem to have any. Anyway, I got stocked up on broth, pork belly, chicken gizzards, oxtails...all kinds of good stuff

I've never even seen a persimmon...they are pretty!

Thanks David! I think pheasant schnitzel will be on the docket next And yeah, I agree. Cream gravy has to have TONS of BP .

This declaration right here made my husband a very happy man last night. This is one of his favorite things to eat. It would have never crossed my mind that chicken fried venison steak would be considered a schnitzel. But, it is pounded and breaded and fried so it fits right in . Venison loin (backstrap) Soaked in a mixture of one beaten egg and buttermilk for about 30 mins or so I throw flour, Lawry's salt, garlic and a lot of black pepper in a large ziplock and use that to coat the steaks and make gravy. I got a little excited over the gravy and took too many pictures. Chicken skin from a breast I used the night before for dinner All crisped up--I like my gravy to have some of this in there... Flour added Then a lot of milk Stir stir stir More salt, pepper and garlic The best dang cream gravy Mashed taters Dredge the steaks in the flour mixture and fry 'em up Ronnie's plate-he likes gravy on his steak I prefer it on the taters and then I dip a piece of steak in once in a while

Many years ago our company used to hold a Spam carving contest on St. Patrick's Day--if that holiday fell on a work day that is. I can't even remember what started that tradition....we also were allowed to incorporate Vienna Sausages. I remember one year the winning entry was an island made of Spam with Vienna Sausage palm trees......

Interesting. I wonder what the crust is made of .....or maybe dredged in..... It looks like panko crumbs all around the circumference.