What's for dinner tonight ?

[walleyes]

Might have to pop one of them walking across my field here in the next few days if we go into full lock down, that’s ok they been eating my pasture for 9 years now they owe me lol.

 

[triplenickel]

Might have to pop one of them walking across my field here in the next few days if we go into full lock down, that’s ok they been eating my pasture for 9 years now they owe me lol.

delete! Lol

 

[walleyes]

delete! Lol

Mah,, have a few treaty friends and Métis relatives, no issues.

 

[IronNoggin]

Russian Boar Chops - Smoked on the BarBee:

YUMMY!
Nog

 

[Rain City]

Not dinner but lunch. Wine at lunch is served in a highball glass, it's the rule.

These pink fillets sure are coming in handy now!

 

[walleyes]

Darn rights, nothing wrong with properly cared for Pink fillets. She’s good organic wild food, enjoy.

 

[triplenickel]

Darn rights, nothing wrong with properly cared for Pink fillets. She’s good organic wild food, enjoy.

I agree, an ocean fresh pink is totally underrated and a properly preserved one is great too.

 

[wolf]

Homemade pizza night made the dough ,sauce,and thats my ham and my pepperoni that I make
turned out damn good i must say ...

 

[Gear'n'beer!]

Ok I too made a homemade pizza last night. So well smoking tonight’s ribs I decided, why not heat my pizza in the smoker. High end places use wood fired ovens. Was just before lunch so no wine in a highball glass.

 

[Charlie415]

Sourdough anyone?

 

[Sotally Tober]

We had the ingredients on hand to make a lasagna.
Seems like we are making more comfort foods lately.

 

[Chasin' Dreams]

Blueberry cobbler for desert

 

[Skins88]

First Brisket on the new pellet grill. Turned out pretty good.

 

[IronNoggin]

Greek Lamb Shoulder:

Finished with my Lady's comment: I can't believe we ate the whole thing!

Cheers,
Nog

 

[IronNoggin]

 

[Rockfish]

I agree, an ocean fresh pink is totally underrated and a properly preserved one is great too.

Would rather eat a same day caught fresh Pink than a Sockeye that has been in the freezer for a couple of months.

 

[Rain City]

Last fresh fish for a loooong time
I started eating too fast

 

[Reeltime]

Greek Lamb Shoulder:

Finished with my Lady's comment: I can't believe we ate the whole thing!

Cheers,
Nog

Frikkkk i need to make this.. lol i'd be dipping in that oil

 

[IronNoggin]

Frikkkk i need to make this.. lol i'd be dipping in that oil

In a way, you do...

Greek Lamb / Venison Shoulder Recipe

Ingredients:

Leg of Lamb or Shoulder (Works well with deer too)
Garlic Cloves peeled – about 20 or so
6 – 8 potatoes, peeled & quartered
2 Onions quartered
2 Teaspoons Salt
Black Pepper to taste

Marinade:

1/3 cup Lemon Juice
1/2 cup Olive Oil
3 heaping teaspoons dried Oregano (plus more for potato seasoning)
2 Heaping Teaspoons Greek Spice
½ teaspoon crushed Red Pepper flakes

Instructions:

Preheat oven to 400 degrees
Place garlic in the bottom of roasting pan.
Place lamb / deer on top of the garlic.
Arrange quartered onions around lamb
Whisk marinade and pour over lamb. Rub it all over so everything is marinated.
Sprinkle salt & pepper over all. Make certain to marinade / season all sides of the lamb.

Cover with aluminum foil and bake at 400 degrees for 30 minutes.

Peel and quarter the potatoes and place in a large bowl covered with cold water – set aside.

Reduce oven temperature to 350 and cook another 1.5 hours covered with foil.

Drain potatoes and drizzle about ¼ cup olive oil over them. Lightly season with salt, pepper and oregano. Add potatoes to lamb and bake covered for an hour at 350 degrees.

Remove foil and back for about another half hour or until the meat is falling off the bone.

Remember to baste the lamb with the pan sauce each time you handle the pan.

Remove from oven and let rest for 25 minutes covered in the roasting pan.

Transfer to serving platter with potatoes and serve with salad and crusty bread.

Ladolemono sauce can be created and served with the lamb.

Ladolemono (lemony olive oil sauce):

1/2 cup extra virgin Olive Oil
1/4 cup Lemon Juice
1 teaspoon dried Oregano
1 Teaspoon Greek Spice
I minced Garlic Clove
Salt & Pepper to taste

Whisk all and pour into gravy bowl for serving.

 

[Reeltime]

In a way, you do...

Greek Lamb / Venison Shoulder Recipe

Ingredients:

Leg of Lamb or Shoulder (Works well with deer too)
Garlic Cloves peeled – about 20 or so
6 – 8 potatoes, peeled & quartered
2 Onions quartered
2 Teaspoons Salt
Black Pepper to taste

Marinade:

1/3 cup Lemon Juice
1/2 cup Olive Oil
3 heaping teaspoons dried Oregano (plus more for potato seasoning)
2 Heaping Teaspoons Greek Spice
½ teaspoon crushed Red Pepper flakes

Instructions:

Preheat oven to 400 degrees
Place garlic in the bottom of roasting pan.
Place lamb / deer on top of the garlic.
Arrange quartered onions around lamb
Whisk marinade and pour over lamb. Rub it all over so everything is marinated.
Sprinkle salt & pepper over all. Make certain to marinade / season all sides of the lamb.

Cover with aluminum foil and bake at 400 degrees for 30 minutes.

Peel and quarter the potatoes and place in a large bowl covered with cold water – set aside.

Reduce oven temperature to 350 and cook another 1.5 hours covered with foil.

Drain potatoes and drizzle about ¼ cup olive oil over them. Lightly season with salt, pepper and oregano. Add potatoes to lamb and bake covered for an hour at 350 degrees.

Remove foil and back for about another half hour or until the meat is falling off the bone.

Remember to baste the lamb with the pan sauce each time you handle the pan.

Remove from oven and let rest for 25 minutes covered in the roasting pan.

Transfer to serving platter with potatoes and serve with salad and crusty bread.

Ladolemono sauce can be created and served with the lamb.

Ladolemono (lemony olive oil sauce):

1/2 cup extra virgin Olive Oil
1/4 cup Lemon Juice
1 teaspoon dried Oregano
1 Teaspoon Greek Spice
I minced Garlic Clove
Salt & Pepper to taste

Whisk all and pour into gravy bowl for serving.

My mouth is watering from reading all the ingredients, i have a gift i can taste things by reading it

Thanks Nog