Shelby

LOL it worked! I just got a text message that says: !! SCORE

I'm just going to say it out loud.......I'm having a fear that for the first time ever, Saturday night game night dinner might not have any game. . It was very windy yesterday and nothing was moving around. Added to that, the moon is full or almost full so it's super bright at night so the deer can come out and feed then. Maybe since I've said it out loud, it won't come true? On to the food of yesterday: Ham, egg and cheese sandwiches for their breakfast this morning Last night was frog leg night: Also thawed out some shrimp for appetizers Threw together some cocktail sauce--somewhere around here I talked about Atomic Horseradish. I know it's expensive but it is the BEST horseradish you'll ever have. Sinus clearing. It doesn't have a super long shelf life. For reasons that are beyond my scope, it loses it's hotness after a couple of months so don't buy a lot at one time. Also made some tarter sauce--no picture of that All fried up--I did the smooshed up rice chex method that I referenced somewhere upthread I watched our hunter eat at least 8 legs

You're allowed in here without the Filson

You mean you don't keep your hunting stuff in the p-mobile?????

So, next I cut up a whole bunch of red bell peppers and onions and grated the ginger for the Honey Chicken. Then I moved on and cut up more onions and broccoli for the lo mein. I had some green beans that I had done in the Instant Pot left over from the tart the other day so I thought those would go good in there, too. Lo mein is super easy. Get a pint jar with a lid and put in 3T. of soy sauce, 1 t. sesame oil and 1t. sugar. Shake it up. Boil your water and cook your noodles --I use this brand Heat a bit of oil in a skillet or wok and sauté what ever veggies you think sound good--I did onions and broccoli--didn't have to do the beans as they were already soft enough. When the veggie are done to your liking add a shot of mirin and give it all a stir then add the drained noodles and your sauce. I put the pork belly in the instant pot along with the whole can of broth. 30 minutes, high pressure, natural release. Heavenly. And, we have a whole bunch of really wonderful broth to use later. Then, I used the other instant pot to make the rice. Then I tossed the chicken into the honey sauce. Then I fried the egg rolls. Then I had like 20 glasses of wine. Kidding. Maybe. Here is everything finished Honey Chicken Pork Belly Lo mein Eggrolls Our hunter's plate And this is happening as we speak---Chum is in her lookout chair in the shootin' house.

Confession: I made the egg rolls a couple of weeks ago (thank goodness because I couldn't fit that in yesterday). I make a huge batch and they freeze beautifully. This is the recipe that I loosely follow My changes are that I used pre-bagged coleslaw and I usually don't put any mushrooms in. So, first I make the filling-- a pound (give or take) of ground pork gets mixed a T. of soy and a t. of cornstarch. Let it marinate for a bit then throw it in a skillet with some oil and brown it up for a couple of minutes. Then dump in the coleslaw mixture and cook for 3-4 more minutes. If you're in a hurry, put it all out on a sheet pan to cool and then drain it well. If you're not, throw it in the fridge overnight. These make the lightest, crispiest egg rolls ever. I'll never go back to using the thicker dough again. Make a slurry of cornstarch and water in a little bowl. I have to really fight my urge to over fill these. Just use a T. of filling--maybe a smidge more or else they just don't seal up as well. Put your filling in and do a roll Fold one corner over Then the other In the above picture now is when you wet your fingers with the slurry and put it all around the top corner there. Then roll it the rest of the way up. Voila! I put parchment on a cookie sheet and freeze them like this over night and then the next day transfer to a ziplock freezer bag.

With appetizers out of the way, I moved on to the main meal. Out came the pork belly I love pork belly. I looked at a zillion recipes for doing it in the pressure cooker and finally just winged it on my own. I cut it in two because I was going to freeze half, but in the end decided to make it all--now Ronnie and I can have pho or ramen noodles or something next week. Anyway, I opened that can of broth and it smelled just like the seasonings that I wanted to put on the meat, so I marinated it in there for a few hours along with some grated ginger. Next, I decided to make the sauce for @Ann_THoney Garlic Chicken . I had made that for dinner and while back and Ronnie sent a picture to our hunter. He thought it looked soooo gooooood (thus the Asian themed meal idea was born). My brother in law made this and gave me his last precious jar--he gave it to me on Thanksgiving and I'm already almost out . It's all red jalapeño along with garlic--perfect to use in place of Thai chili sauce IMO. I was feeling a bit overwhelmed--there seemed to be so many things that had to wait until the last minute to get done....but then I had a glass of wine and all was right with the world. I decided to go ahead and cook the chicken for Ann's dish and keep it warm in the CSO. After all, the chicken doesn't stay crisp after it's put in the sauce. It worked well that way. Chicken marinating in the cornstarch, ShaoHsing (I used mirin) and sesame oil And after being fried in the tempura batter

Happy Friday! I got so busy yesterday that I didn't even post . The guys were gone all day. Saw deer...a shot was taken, but missed. It's all good. Plenty of time left. I started cooking about 2 pm. I decided on an Asian meal and I have to actually look at recipes and think because it's just not something I do a whole lot of. Isn't this a great cutting/cheese board in the shape of Georgia? Our hunter gave this to me so I put it right to good use. I know that this appetizer isn't Asian, but after googling, I just wasn't inspired and I needed something easy so I went to old reliable....cheese, toasted bread and pickle roll ups The pickles are ones I did over the summer. I know you can't tell, but that middle guy is a monster lol.

Ok, I'll accept the position

I think it would be perfect for that.

Yes, the other handle touches the back, but the front handle does not touch the glass. I see cornbread happening too!

The 10 1/4

It JUST fits. I was afraid for a minute but after rotating it around, it works.

Come on over! I'm eating the last two as we speak, though...... Guys got back about 6:45 last night. Deer were seen, but nothing tripped their trigger. These were waiting for them when they walked in Did anyone end up making that blue cheese, mushroom, green bean tart for Thanksgiving? I didn't but I bought the ingredients. Figured it would go good with the roast so I made half of one. Should have made the whole thing because I love eating it the next day and there is only one little square left . Anyway, this is the cheese I used And instead of blanching the beans, I threw them in the Instant Pot on high for 0 minutes. Turned out perfect Before baking After I forgot to take a picture of the roast. It looked like roast lol. Here is our hunter's plate Side note: Stuffed mushrooms are really better eaten right out of the oven.

Oh thank you so much!!! Yes. I try to change it up for every season/holiday. Sometimes the inspiration doesn't come though . I tried to draw Santa a few years ago. Total disaster. He got erased.

Got the Christmas chalkboard done, too. I kept the wheelbarrow, erased the pumpkins and drew a tree in their place. Stuffed mushrooms ready to pop in the oven for appetizers when they get home

Oh that is interesting! I figured it was just our taste buds. Good to know. I would have never thought it was due to something scientific! Venison sausage breakfast burritos have been assembled:

So, it was decided to have some sort of pork roast for dinner tonight. I found a pork roast in the freezer and decided to make it in the slow cooker rather than SV it. I can't remember where I found this recipe, but I've had it for quite a while and it's very easy and very good. You know I like it if it's deemed special enough for me to write down in my little hardbound spiral journal that my Grammy gave me while I was still in high school--so that's like over 25 years ago. That's depressing. Anyway, this little book is filled with recipes that I thought were so great when I was 16...looking back I now know that they were not so great ..as you get deeper into the later pages, however, they are filled with SV tips/recipes, CSO tips/recipes etc. I bought 3 new lined books last year-- kind of like @rotuts uses --and have every intention of transferring the good recipes....but somehow I don't think I'll ever be able to get rid of this old journal. Anyway, here is a picture of the recipe (excuse my crappy handwriting...I used to have beautiful cursive and over the years it's degraded big time) I double the hot water/soy sauce mixture so that we have lots of gravy. So, he's now all happy and snug in his crockpot on low.

Well, they sure look good to me. I wouldn't have known that the God's were angry.......

Oops forgot the other part of your question. I cover the pan with foil and place the rack on top of it. Foil helps the pan be easier to clean.

I do mine like they say to in the book: Bake-steam, 300F, about an hour. edited to add--sometimes I do about 45 mins and they are done--depends on how big they are.

Oh gosh, I'm sure I've had it in a pint jar with a lid on it for at least three weeks.

Well, sometimes one must do what one must do.

You're killing me.