Sunday, January 29, 2012

Beautiful Food


Sauteed Baby Octopus, Fresh Kale and Crimini Mushrooms, served over Short-Grain Rice


Hearty Chili and a Really Good Grilled Cheese Sandwich at the Moonlight Cafe in Mentone, AL


Crispy Roasted Duck w/White Wine Gravy and Steamed Broccoli and Short Grain Rice


Homemade Venison Lasagna


Look at these wonderful veggies! I simply roasted them with a bit of EVOO

Wednesday, January 25, 2012

I am behind

Wow Mary! I have really gotten behind in posting on here. No internet at home and I only get random times to get out and get online. I usually can't remember all the things I wanted to do when getting the chance to get online. I have started making lists of things I want to look up along with checking emails, etc.
I don't have any pictures for this, but I thought I would post a recipe of something that my husband has had and made before. I personally have not had or made this. Not sure if I actually could or not. I am still working on the whole idea of it. Maybe some of the more adventurous people reading this will give it a try!


SQUIRREL DUMPLINGS

1 SQUIRREL – CLEANED AND GUTTED
POT OF WATER, BOILING
1 ONION
2 RIBS CELERY
SALT & PEPPER
(SOME PEOPLE LIKE CARROTS AND POTATOES)
* THIS IS DONE JUST LIKE CHICKEN AND DUMPLINGS.

PARBOIL SQUIRREL UNTIL MEAT FALLS OFF BONE. DRAIN. STRIP ANY MEAT OFF THE BONE AND TOSS BONES IN GARBAGE.
RE-FILL POT WITH FRESH WATER AND BRING UP TO BOIL AGAIN. ADD YOUR VEGETABLES AND THE MEAT AND SEASONINGS.
WHILE WAITING ON WATER TO COME TO A BOIL MAKE YOUR BISCUIT DOUGH. (HOMEMADE IS BEST, BUT YOU CAN USE THE CANNED STUFF).
WHEN WATER IS BOILING, DROP DOUGH BALLS INTO POT. BOIL UNTIL DOUGH IS SOFT AND COOKED.
SERVE HOT!
~TERESA - VIA DENNIS

Thursday, January 12, 2012

Photos of Food I Have Made

I thought since I was behind on posting here, I would at least upload some of the food I have been cooking over the past few months.....
 BOAR'S HEAD ABRUZZESSE SAUSAGE, WHITE BEAN AND VEGETABLE SOUP
 VENISON CHILI WITH SWEETWATER VALLEY FARM 2008 RESERVE AGED CHEDDAR CHEESE AND HOMEMADE CORNBREAD
 LOCAL CAUGHT SAUTEED GOLDEN TILEFISH OVER FRESH SPINACH AND SAFFON RICE
 VENISON BURGER AND FRESH VEGGIE SAUTE SKILLET WITH MINI-BOWTIE PASTA
 PRINCE EDWARD ISLAND MUSSELS COOKED IN WHITE WINE CREAM SAUCE OVER FRESH SPINACH AND SPAGHETTI, GARNISHED WITH AGED ASIAGO CHEESE
THE ORGANIC VEGETABLE BOUNTY FROM MY LOCAL FARMER'S MARKET, WITH WHICH I PREPARED MOST OF THE ABOVE DISHES!