Shelby

I'm late posting about this. A very special person gifted me a huge box from Benton's filled with country ham steaks and a HUGE bone-in aged country ham. I mean this thing is awesome. I knew it would keep for quite a while so it's been resting in a cold place until we could properly give it the attention it deserved. Well, here and there we've been shaving pieces off of it for nibbles and bites. OH it's so good. The note that came with it said to slice it wafer thin and eat like you would eat prosciutto. The deeper you get into the meat, the more tender it gets. And the flavor is intensely good. I hate to sound like the food guys on tv, but it is exactly like prosciutto with a bit of a funky (in a good way) taste at the end. Anyway, hunting season is over and Ronnie finally had time this morning to get a slicer and de-bone etc. I now have a huge, luscious pile of prosciutto, some thicker pieces that I think I will soak in water for a couple of days and then simmer in water (got that off of the website) to make a softer ham and three huge ham bones for soups. This gift will be enjoyed for a long while . I forgot to get a picture before this big hunk was taken out.

Scallops and a bit of shrimp alfredo

I love capers. I always have the vinegar ones on hand (reminds me to get a jar from my stash in the basement...I had kinda forgotten about them). I used to always put them on lettuce salads. Like them on pizza. Like them tossed with tuna and pasta. Good in potato salad. I've had the salted kind.....it could be because they were bigger than my normal vinegar ones, but I didn't care for them as much. But, yeah, they last a super long time.

Excellent! This made me laugh out loud here alone in my kitchen.

@Kim Shook I'm so glad you're back I must make those onion burgers--probably next week. And, your daughter's birthday meal looks amazing. I've made beef bone marrow here at the house a couple of times. We loved it. Like someone upthread said, we liked it on toast and made some kind of a parsley/caper thing to go with it. @liuzhou I think I would skip out, too, if you fed me that plate of yummy pasta. Venison stew last night

Cinnamon rolls. One pan for us (which needs to go directly into the freezer or I am going to gorge) and one for the two gentleman painters that are here painting my bedroom and bathroom. I heard some banging the other day that wasn't coming from the construction zone overhead. When I peeked into the front room I found them fixing my front door latch. So nice of them. They did it all on their own just to be kind.

Liuzhou, oh how I wish I could dive in...I'd for sure help you out and take one for the team, too Venison tostadas Last night was catfish

I've been trying since last night to tell you that your kitchen is soooooooo beautiful. (my computer is having a large argument with my router for some reason) I have a little sink and I use it a ton. I think you will too. Trust me. I am in the middle of a remodel and yours is not taking forever....mine is however lol.

We used to drive several towns over to eat at a bar specifically for their mountain oysters. I think they had both sheep and bull. They knew how to cook 'em right. Very tender.

Mortadella, salami and spicy ham sandwiches last night. The olive on top was for Rotuts.

Never mind.

Has everyone gotten their replacement blade? I haven't yet.

Steak night

Shrimp...ohhhhh it all looks amazing.

Oh thank you so much, Paul! I appreciate your kind words. The grinder is a Tor Rey model # m-12 and it's 3/4 HP. I quickly googled and this one might be the new model of mine...we have had ours for quite a long time.

I had both quail and turkey leftover from recent meals so I deboned it and made quail & turkey pot pie. In my house pot pie --even if there are potatoes in the pie--must be served over a dollop of mashed potatoes.

Me too.

Bruce!!!!!!!!! We have missed you a lot! How are your boys???? All grown up I guess by now. You tell Mrs. C to share the kitchen because we need to see you here . Hotdogs with homemade jalapeño mustard and kraut.

Double Bubble Um. How different. The duck would have also benefited from a long stay in the IP I bet.

OMG the food around here is really really needing to be right in front of me. I want @HungryChris's fish, @rustwood's noodles, @robirdstx's burger and @mgaretz's chili cheese dog. Roasted a couple of turkey quarters in the CSO last night. Going to make a turkey (and quail) pot pie with the leftovers.

I hadn't read this until just now--we were twins yesterday! Well, almost. We had some turkey quarters in the freezer that needed to be used. A couple days ago we thawed them out and brined them. Decided to roast them in the CSO. I did them at 350F with the intention to pull them at an internal temp of 165F (that's what the manual that came with the CSO suggested). I went for 45 mins and tested--was a bit over 165F but I wouldn't have known it. Very very moist and tender. Kind of like a mini turkey day dinner lol. I, too, have the jus from the tray to use today when I make stock from the bones. (the meat looks pink/red due to the brining...I promise it's not raw lol) Also, I don't have quite as much jus as you do because I used some to make gravy last night.

Ugh. Malt-O-Meal. It always smelled waaaaaay better than it tasted.

Well, I was definitely winging it. The steak I had SV'd and some of it was really tender and some of it was tough, so we ate the tender and saved the tough. I cut it up into approx. 1" pieces and set it aside. I pushed the sauté button on the IP and waited until it said "HOT" and then threw in a knob of butter and some diced onions. Let that cook down a bit. Then I threw in some sliced mushrooms, diced garlic, some dried thyme and some dried parsley. To that I added a glug of wine and let that cook off. I then turned the IP off and added the meat and some beef broth (here is where I screwed up and added too much broth). And a couple glugs of worcestershire sauce (that's a must for me--adds a certain something). Then I pushed manual, high pressure and set the time for 10 mins. While that was going I made a thickener of flour, butter and a bit of broth (screwed up here again and didn't make enough thickener). I let the IP naturally release, hit the sauté button again and added the thickener. After that incorporated I turned the IP off and stirred in some sour cream. The flavor was good, the steak was nice and tender, the sauce just needed to be thicker. edited to add that I also used a decent amount of black pepper.

I had some steak leftover from the other night so I repurposed it into stroganoff. I usually prefer ground beef, but this wasn't too bad. I did it in the Instant Pot. It didn't thicken up like it usually does, but I was running late and it was edible enough lol.