Shut in Suppers

I think I was about 40-45 years old before I realized rock Cornish hens were actually young chickens, not a separate breed of fowl. They ARE tasty little things.


Steve

 

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Gee Whiz....I learned something! I thought they where a smaller breed I guess the "Rock Cornish" fooled me.

 

The veal of chicken

 

I thought they were pigeons

 

Actually, pigeons are really tasty! Partridge/ Grouse/ Woodcock are delicious too.

 

I disturbed some ruffled grouse on my morning walk today.

 

That is the same ssp. we have here in Eastern Ontario. You tend to see them a lot in apple orchards/ hawthorn berry thickets.

 

Nice - poor man's shrimp cocktail?

 

Got tuna?

 

Never in my house. I'd have to lock my cats in the safe.

 

Gumbo Baby!
1-package Gumbo mix or brown roux
2-med onions
2-large bell peppers
4-stalks celery
2-cups frozen chopped okra
6-boneless, skinless chicken thighs
1-link andouille sausage
1-lb peeled, de-veined raw shrimp
2-tbs olive oil
2-boxes of chicken stock (water can be used)
4-cups steamed rice

Buy or make a brown roux, set aside. Coarsely chop onions, bell peppers, celery, chicken thighs and andouille sausage. In a large stock pot heat olive oil and add celery. Saute about 5 minutes over med/high heat. Add bell pepper and continue to saute another 5 minutes then add onion and continue to saute another 5 minutes. When onions start to become translucent, transfer to a bowl and set aside. In the same pot now add the sausage and brown slightly (to render some fat). Transfer to same bowl as vegies. Add chicken and cook through. Transfer to same bowl as other ingredients.
In the same pot, chicken stock, roux and mix well. Bring to a boil and add all the ingredients from the bowl and the okra. Return to boil, reduce heat and simmer 15-30 minutes. (the longer it simmers, the better the flavors will come together. It's better the next day). Add shrimp last and simmer additional 10-12 minutes. Serve with a scoop of rice and season to taste with a cajun seasoning.

 

Tonight's dinner. Stuffed red sauce pork tenderloin on the Barbie!
This is a good two person dinner. Warning spicy version.

I love spicy, the kid even more than me. Not to mention that most peppers are high in antioxidants.

For this one I use an 8X8 inch aluminum pan 2" deep.
I cut up 1 habanero, 3 roma tomatoes, and 1 jalapeno. Grab a sharp knife and put some deep cuts a little past center into the meat. Add sliced and quartered habanero to your liking along with a sliced chunk of roma tomato into each cut.
I try to evenly space them. Season with some course sea salt, don't over due the dish with a bunch of different seasonings. I use a citrus like blend called Tangine, a little garlic salt, light with some chili powder. The marinade and adding of more tomatoes while cooking gives it that authentic flavor.
Once in the pan, fill each side of the tenderloin with chunked tomatoes round sliced and quartered jalapenos and a sprinkle of freeze dried onions. to the top. Pour some chicken broth. Season again with some course sea salt. Cover with some foil and put it in the fridge. For at least an hour. When ready start the grill low. This will be on for an hour or so, only uncover when you are basting and a little opening if you want to add a little smoke. If you are using charcoal, make room so that you can get it away from the coals if needed.

Anyways when it is done, heat your favorite fajita size tortillas on the grill or a skillet. Let it rest for about 15 minutes, enjoy the time with your family, or loved one. Slice it into rounds, this makes one heck of a left over burrito. While you are eating don't forget the au jus dish with the red sauce.

If you have any cilantro, it can be cooked with it or if forgot, adds a little zing cut and sprinkled to the top after slicing.

It's about time to start the grill.
Here is the prep, I will shoot another when it is finished.

 

Looks yummy!

 

I'm really thinking of starting a complimentary thread, "Shut in Cocktails". All of the great food I've been seeing has made me think about a nice after dinner drink.

 

This and nice outside weather works great.

 

What's in the jar?

 

Coors light on Ice. Trying to help the summer bug get here a little faster.

 

Didn't the jar have enough water in it already without adding the ice?

 

Nothing better then ice cold Corona with lots of Lime Good, when you are working in the Summertime....