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I always wanted to make... BOOM!


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#21 Rajun Gardener

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Posted 02 November 2018 - 09:44 PM

I had a craving for stuffed pork chops. When it says stuffed in Acadiana it means stuffed with sausage or the Holy Trinity with garlic added, not breading. I had some running around to do and stopped by Hebert's Specialty Meats but when I got there I saw the stuffed rabbit and had to change the menu. I haven't had rabbit since the last time I had it.
 
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You have to be careful not to eat the threading string on the belly, you would think they would use thicker string so you can see it, Right? Maybe the thinner string goes through the system better, who knows.
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I'm roasting it and thought it needed a little fat so it doesn't dry out, Bacon should work fine and who doesn't love bacon?
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I started it low at 350F for about 50 minutes to heat up the inside and start frying that bacon a bit.
 
Took it out and added the veggies= onions, bells, carrots and tators. Seasoned the veggies with Cavenders and parsley, added some chicken stock and back in the oven set on convection at 425F.
 
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Another 30 minutes and it's done and smelling up the house.
 
 
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That's a hind leg quarter hiding under the bacon, the salt is my creation.
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#22 salsalady

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Posted 02 November 2018 - 10:15 PM

I haven't had rabbit since the last time I had it.

 
 



Well, that's an accurate statement if I've ever heard one!

:rofl:
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#23 salsalady

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Posted 04 November 2018 - 07:15 PM

farmers cheese or something like that-

This was started on Saturday, Nov 3rd.  sitting in the back hall right over the heater vent to keep it all happyhappy warm.  We'll see how it looks in a couple days, drain it in a colander lined with coffee filters, then mix a couple different flavors.

Whole milk- shy half gallon

Kefir- about 3/4 cup

 

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#24 Grass Snake

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Posted 04 November 2018 - 07:32 PM

That rabbit looks delicious.

Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#25 hogleg

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Posted 04 November 2018 - 07:36 PM

 
And to the peanut gallery, feel free to egg us on :P
 
 

 

 

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#26 Thegreenchilemonster

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Posted 04 November 2018 - 07:44 PM

That conejo looks great, Rajun Gardener!

#27 nmlarson

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Posted 05 November 2018 - 10:47 AM

 

 the salt is my creation.
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LOVE the label!


Always listen to experts. They'll tell you what can't be done and why. Then do it.        Robert Heinlein


#28 nmlarson

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Posted 05 November 2018 - 10:50 AM

 

 

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Forget the fact he's wearing sunny side up eggs.  I just wanna know why the guy with the hairy chest was wearing an underwire bra?   


Always listen to experts. They'll tell you what can't be done and why. Then do it.        Robert Heinlein


#29 hogleg

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Posted 05 November 2018 - 10:54 AM

 

Forget the fact he's wearing sunny side up eggs.  I just wanna know why the guy with the hairy chest was wearing an underwire bra?   

 

That's Scovie.

 

His eggs have gotten a lil saggy in his old age he needs the support.



#30 nmlarson

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Posted 05 November 2018 - 11:19 AM

It's 47F, raining and the leaves are falling fast. 

It's not going to go above 50 all week and I'm feeling some red beans and rice with spicy chorizo and some jalapeno cornbread. 

The Camellia order's been placed.

 

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Always listen to experts. They'll tell you what can't be done and why. Then do it.        Robert Heinlein


#31 nmlarson

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Posted 06 November 2018 - 08:24 PM

Shrimp and stone ground grits. Love it! HATE, Hate, hate to stand & stir grits for 3 hours. Found an article about how to make them using a pressure cooker. Had to try it. Despite visions of grits on my kitchen ceiling.

They can't believe it, either.

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The shrimp go for a swim in the gravy.

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It's what's for dinner! It totally works! Creamy stone ground grits. Fifteen minutes of active cook time.

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Always listen to experts. They'll tell you what can't be done and why. Then do it.        Robert Heinlein


#32 ShowMeDaSauce

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Posted 07 November 2018 - 12:01 PM

What's On The Menu?

Seco De Res is planned but im not exactly sure when atm

 

Gunna go something like this but with canary beans instead of fava.

http://www.perutaste...-beef-stew.html

 

:metal:


Edited by ShowMeDaSauce, 07 November 2018 - 12:01 PM.


#33 texas blues

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Posted 07 November 2018 - 01:58 PM

Pork butt.

 

Garlic.

 

Onion.

 

Pequin.

 

Mexican oregano.

 

Achiote.

 

Sea salt.

 

Olive oil.

 

Lime squeezin's n' pleazin's.

 

Fresh pina.

 

Carnitas wey!!!

 

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#34 Grass Snake

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Posted 07 November 2018 - 02:36 PM

It's like al pastor meets carnitas

Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#35 wiriwiri

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Posted 07 November 2018 - 05:27 PM

                                                     Chicken Pot Pie

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                                                                                  :dance: Laissez Les Bon Temps Rouler.Que Sera Sera :dance: 


#36 Grass Snake

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Posted 07 November 2018 - 05:46 PM

Pork chops gravy and rice :drooling:


Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#37 The Hot Pepper

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Posted 07 November 2018 - 05:46 PM

You never made that before?



#38 Grass Snake

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Posted 07 November 2018 - 05:49 PM

You never made that before?

 

Never


Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#39 texas blues

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Posted 07 November 2018 - 06:15 PM

Pork chops gravy and rice :drooling:

 

Thats a plate lunch.

 

Can I add some mac salad to that?

 

Da kine.

 



#40 The Hot Pepper

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Posted 07 November 2018 - 06:16 PM

NO YOU CAN NOT!

 

 






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