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What's for dinner tonight?

philoshop

By philoshop,
in Game Recipes / Cooking

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turkeyfeathers
turkeyfeathers

Marinated a last year’s wild turkey breast split in 2. Orange juice , Italian dressing, crushed red pepper wrapped in bacon. Smoked on apple chips. Haters hate but so juicy and delicious Sent fro

johnplav
johnplav

Baby Plav’s daycare is shut down for 2 weeks because of Covid so I got a rare Thursday off to hang with him.  We checked trail cams and cooked.  I almost feel guilty posting this one.  Red wine braise

Trial153
Trial153

Moose ....it's what's for dinner

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Bionic Rising Star

Bionic

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  On 3/17/2019 at 9:57 PM, doebuck1234 said:

Got the stink goin on here too

20190317_175758.jpg

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Haha nice! Am I the only one who does not cut the core out of the cabbage? It is edible, and tender, and holds the leaves together throughtout long simmers.  We cut them out at work though for our annual dinner.  I can’t wait to eat! Jenn is exercising, so it will be a little while 

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doebuck1234 Mentor

doebuck1234

Posted
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  On 3/17/2019 at 10:00 PM, Bionic said:

Haha nice! Am I the only one who does not cut the core out of the cabbage? It is edible, and tender, and holds the leaves together throughtout long simmers.  We cut them out at work though for our annual dinner.  I can’t wait to eat! Jenn is exercising, so it will be a little while 

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As i planned on cutting in strips i cut it off.dont do cabbage alot so dont c why not leave it on?

 

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Bionic Rising Star

Bionic

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  On 3/17/2019 at 10:03 PM, doebuck1234 said:

As i planned on cutting in strips i cut it off.dont do cabbage alot so dont c why not leave it on?

 

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It works either way, leaving core on keeps it all in tact, just easier to plate really.  No right, or wrong way really as far as I see it. Same here, cabbage once a year today only.  I love red cabbage on green salads though

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Robhuntandfish Grand Master

Robhuntandfish

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Damn I should've posted this earlier but all these boiled dinners with cabbage - have to put this recipe out there. It's for a mustard sauce. This is perfect for boiled dinners of corned beef or ham with cabbage etc....

1 cup of sugar

2 tbsp flour

1 tsp tumeric

1 tsp dried mustard

1 cup vinegar

Put in sauce pan and stir together til it thickens without burning on medium heat.  Leave it a little thin cause it will thicken as it cools.  Awesome sauce for this meal.  Just don't get it on your clothes cause it stains everything.  But sooooo good.  

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Chef Grand Master

Chef

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  On 3/17/2019 at 10:06 PM, Bionic said:
It works either way, leaving core on keeps it all in tact, just easier to plate really.  No right, or wrong way really as far as I see it. Same here, cabbage once a year today only.  I love red cabbage on green salads though

There is a right way and it’s the way you are doing it lol


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