LO pulled pork
nom nom nom
food S.I.P./Quarantine Cooking
- Thread starter salsalady
- Start date
LO pulled pork
nom nom nom
salsalady
eXtreme Business
This evenings dinner- WELSH PASTIES
Basically... a meat pie...sausage pocket... whatever....
Super Simple, the LO sausage mix from yesterday's dumplings, potato, and pie crust
Cook the sausage, veg and spice mix with 1/2 of a large potato, finely diced
Now the next part was the most difficult for me. First,mix 1 cup COLD diced butter with 2 1/2c flour a a tsp salt in a food processor until small crumbles.
Next- drizzle in 6 Tbsp Ice water into the FP while pulsing. Not so difficult, right? Except my Cuisinart is circa-1985 and has a plastic piece missing, so you have to hold down the lid to engage the safety so the On/Pulse Switch works. Except, if one hand is holding down the top and the other is pushing the switch, who's drizzling in the ice water??? I managed to do some kind of hand-Twister grip to push down on the lid to engage the switch, while holding sideways the cup with the ice water and trying not to splash too much water in... needless to say, there were No Pics of that!
Add just enough water for the crumbles to set together when pressed.
Dump out the crust dough and lightly press together, divide into 2, and the one piece into 2 again.
This recipe is enough for 2 2-crust pies. I have a corned beef in the brine to be cooking in a couple days, so I went with the double recipe using 1/2 half today and 1/2 half later.
Roll out and plop 1/2 of the cooked mixture in. Fold over, trim the edges and crimp. Egg wash when ready to cook, bake 350F for 40 minutes.
Serve with whatever savory sauc or hot sauce you may have hanging about. This one was some Texas Creek Spicy Steak Sauce.
Right now, Honey and Joe are watching Welsh Herding Dog Field Trials 2016..........
Basically... a meat pie...sausage pocket... whatever....
Super Simple, the LO sausage mix from yesterday's dumplings, potato, and pie crust
Cook the sausage, veg and spice mix with 1/2 of a large potato, finely diced
Now the next part was the most difficult for me. First,mix 1 cup COLD diced butter with 2 1/2c flour a a tsp salt in a food processor until small crumbles.
Next- drizzle in 6 Tbsp Ice water into the FP while pulsing. Not so difficult, right? Except my Cuisinart is circa-1985 and has a plastic piece missing, so you have to hold down the lid to engage the safety so the On/Pulse Switch works. Except, if one hand is holding down the top and the other is pushing the switch, who's drizzling in the ice water??? I managed to do some kind of hand-Twister grip to push down on the lid to engage the switch, while holding sideways the cup with the ice water and trying not to splash too much water in... needless to say, there were No Pics of that!
Add just enough water for the crumbles to set together when pressed.
Dump out the crust dough and lightly press together, divide into 2, and the one piece into 2 again.
This recipe is enough for 2 2-crust pies. I have a corned beef in the brine to be cooking in a couple days, so I went with the double recipe using 1/2 half today and 1/2 half later.
Roll out and plop 1/2 of the cooked mixture in. Fold over, trim the edges and crimp. Egg wash when ready to cook, bake 350F for 40 minutes.
Serve with whatever savory sauc or hot sauce you may have hanging about. This one was some Texas Creek Spicy Steak Sauce.
Right now, Honey and Joe are watching Welsh Herding Dog Field Trials 2016..........
salsalady
eXtreme Business
LO pork, last jar of salsa, other half of the avocado....Stay strong My Friend! And with grub like that, to borrow a phrase from TB, I like to be liking that!Guatemalan Insanity Pepper said:
LO pulled pork
Corn tillahs
Lettuce
Taco assembly
last jar of homemade salsa from the pantry opened up, also last red Onion
other half the avocado from this afternoon, and some cotija cheese
nom nom nom
I ain't so fancy.
Broke out.
Some HEB jalapeno scheeze kolaches.
I must say.
I think that ketchup on a hotdog.
Is an abomination.
Then again.
I have Whataburger Fancy Ketchup.
Its sexy ketchup.
Kolaches.
I've got heaps of coronavirus food backup.
I don't need to cook nuthin'.
Don't even get me started on SPAM.
Canned beans.
Dried pasta and rice.
Pilot Bread.
Ramen noodles.
Toilet paper?
Plah!
Who needs that?
I'll wipe my butt with my neighbors cat.
Broke out.
Some HEB jalapeno scheeze kolaches.
I must say.
I think that ketchup on a hotdog.
Is an abomination.
Then again.
I have Whataburger Fancy Ketchup.
Its sexy ketchup.
Kolaches.
I've got heaps of coronavirus food backup.
I don't need to cook nuthin'.
Don't even get me started on SPAM.
Canned beans.
Dried pasta and rice.
Pilot Bread.
Ramen noodles.
Toilet paper?
Plah!
Who needs that?
I'll wipe my butt with my neighbors cat.
salsalady said:
Ann.
You're not from Texas.
But Texas would be a better place with you here.
In keeping with the spirit of "Phark the public" I had to make Nuders tonight for scegetti. I slacked and should of took a pic of the meat, it was as red as any you've ever seen. My Sis works as a billing agent for a big doctors office and they're always bringing in game and fish from the many trips they take, tonight was a treat. It's processed by one of the better places in town and seasoned perfect with plenty of garlic.
I didn't have noodles so I busted out old faithful.
Fresh pasta is the real deal compared to store bought, this came out amazing. I added shredded Parm and candied Jalos, it added a good sweetness to the dish, it might be the best thing never invented!!!
I didn't have noodles so I busted out old faithful.
Fresh pasta is the real deal compared to store bought, this came out amazing. I added shredded Parm and candied Jalos, it added a good sweetness to the dish, it might be the best thing never invented!!!
Candied xalapas?
Or bread and butter style pickled?
Either way.
Give it to me!
Or bread and butter style pickled?
Either way.
Give it to me!
I can't give a good review, all the meat is mixed and seasoned good. There's no wild game taste at all to me. I'll know more once it sits but I cooked some sausage and leftovers didn't has a wild game taste either. If I had to give a taste it would be more like buffalo than whitetail.
Edited: Of course the taste depends on what they eat and I don't know where this came from. I know I prefer the deer from North Carolina than here in La. They ate peanuts in NC and tasted better to me.
Edited: Of course the taste depends on what they eat and I don't know where this came from. I know I prefer the deer from North Carolina than here in La. They ate peanuts in NC and tasted better to me.
I know you ate those like the pasta boats they are! (scooped on toast!)
The Hot Pepper said:
I most certainly did
and that bowl is deeper than it looks, that was more sauce than it looks like from the top
: (served with scorpion sauce on a side)
salsalady
eXtreme Business
Thanks for posting, portveyn. I'm honestly not sure if that is an actual meal.....:::::
But at the least, it is a damn good inspiration!\
Last night was standard pasta-redsauce-burger.....No Pics, not worthy of it~~~~~
Tonight!!!
A bit of LO Hanks smoked bacon chunk.
Onion, carrot, garlic, mujshrooms, CABBAGE!!!!
Saute the bacon chunks until happy and then with the carrots, onion, garlic and mushrooms, until Happy.
Toss ins shredded cabbage, black pepper, yellow pepper blend,
Cook just enough to cook the cabbage in a light saute. Yummy Saute! ENJOY!
But at the least, it is a damn good inspiration!\
Last night was standard pasta-redsauce-burger.....No Pics, not worthy of it~~~~~
Tonight!!!
A bit of LO Hanks smoked bacon chunk.
Onion, carrot, garlic, mujshrooms, CABBAGE!!!!
Saute the bacon chunks until happy and then with the carrots, onion, garlic and mushrooms, until Happy.
Toss ins shredded cabbage, black pepper, yellow pepper blend,
Cook just enough to cook the cabbage in a light saute. Yummy Saute! ENJOY!
salsalady said:
Heyyyy now you started this cook with whatcha got thread and now you critique lol!!!!