Chasin' Dreams
Well-Known Member
Ya the family has asked for it this way from now on too rather than beer batter. It does stay nice and crispy and moist inside.
What's for dinner tonight ?
- Thread starter scott craven
- Start date
IronNoggin
Well-Known Member
Wrapped up the last of the lambs over the weekend, so it was time for our annual Stuffed Heart feed:
Clean, core and rinse the number of hearts required:
Mix up your stuffing materials - button mushrooms, sweet onions, garlic, celery, bread crumbs and a good dash of poultry seasoning (can salt & pepper to taste at this point):
Stuff the hearts then cap with strips of Maple Bacon (toothpicks to hold in place). This adds flavor and helps hold the stuffing inside as they roast:
Bake covered at 325 for around an hour and a half. Remove lid and bring heat up to grill to finish. Set on plates with garlic toast or other preference:
These turn out incredibly tender, moist with an excellent yet mild flavor:
Serve with Ceaser Salad and a fine red:
Only get these once a year, and right look forward to it!
Same can be done for almost any hearts by the way...
Cheers,
Nog
Clean, core and rinse the number of hearts required:
Mix up your stuffing materials - button mushrooms, sweet onions, garlic, celery, bread crumbs and a good dash of poultry seasoning (can salt & pepper to taste at this point):
Stuff the hearts then cap with strips of Maple Bacon (toothpicks to hold in place). This adds flavor and helps hold the stuffing inside as they roast:
Bake covered at 325 for around an hour and a half. Remove lid and bring heat up to grill to finish. Set on plates with garlic toast or other preference:
These turn out incredibly tender, moist with an excellent yet mild flavor:
Serve with Ceaser Salad and a fine red:
Only get these once a year, and right look forward to it!
Same can be done for almost any hearts by the way...
Cheers,
Nog
WHO DAT
Crew Member
#1 dish, our second favorite way to eat salmon n salt water white fish next to smoked, Nice! The sauce we use is very similar just with a bit of cilantro for a garnish! This booklet came out about 18-20 yrs ago been handy( love the sub title) ! Cheers
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Breakin"even
Crew Member
Stuffed Lamb heart, yum. That reminds me of stuffed moose hearts years ago, they where big enough to provide
the best gravy, love the bacon add on, I'm thinking of trying lamb heart now. How did you cook them Noggin, temp. wise
the best gravy, love the bacon add on, I'm thinking of trying lamb heart now. How did you cook them Noggin, temp. wise
IronNoggin
Well-Known Member
Bake covered at 325 for around an hour and a half. Remove lid and bring heat up to grill to finish.
IronNoggin
Well-Known Member
Cut the lamb backstraps last night into racks & chops.
Had to have a sample, chops and end cut tidbits:
On the BarBee of course:
No further pictures as we started munching right off the grill!
Did manage to get a couple to the table with fresh pasta and home made Chanterelle Sauce, a Ceaser salad, and of course a very fine Shiraz.
Cheers,
Nog
Had to have a sample, chops and end cut tidbits:
On the BarBee of course:
No further pictures as we started munching right off the grill!
Did manage to get a couple to the table with fresh pasta and home made Chanterelle Sauce, a Ceaser salad, and of course a very fine Shiraz.
Cheers,
Nog
IronNoggin
Well-Known Member
Maple Bacon Wrapped Whitetail Eye of Round headed to the BarBee:
Caramelized Brussels Sprouts with Bacon & Pine Nuts:
With Cheddar Chipotle Pasta:
Together with another fine Shiraz, Fine Dining for two!
Cheers,
Nog
Caramelized Brussels Sprouts with Bacon & Pine Nuts:
With Cheddar Chipotle Pasta:
Together with another fine Shiraz, Fine Dining for two!
Cheers,
Nog
IronNoggin
Well-Known Member
IronNoggin
Well-Known Member
Can you say Artery Hardening?
Shuck two of these:
Chop some asparagus into 1/2" lengths an cook in medium sauce pan until nearing being done and set aside.
Gently heat a few Magnum Prawns & Scallops:
Drain, remove from heat and set aside.
Melt a package of Philadelphia Cream Cheese (a little butter to start it off helps, as does adding in a little milk when required).
Once creamy smooth, add in the crab, then asparagus, then prawns and scallops. Stir until well blended. Toss in a couple finely chopped green onions.
Ladle over your pasta of choice.
Top with a sprinkle of dill just before serving.
Serve with Cheesy Garlic Toast & your favorite Beeno.
Bon Appetit!
Nog
Shuck two of these:
Chop some asparagus into 1/2" lengths an cook in medium sauce pan until nearing being done and set aside.
Gently heat a few Magnum Prawns & Scallops:
Drain, remove from heat and set aside.
Melt a package of Philadelphia Cream Cheese (a little butter to start it off helps, as does adding in a little milk when required).
Once creamy smooth, add in the crab, then asparagus, then prawns and scallops. Stir until well blended. Toss in a couple finely chopped green onions.
Ladle over your pasta of choice.
Top with a sprinkle of dill just before serving.
Serve with Cheesy Garlic Toast & your favorite Beeno.
Bon Appetit!
Nog
Gear'n'beer!
Well-Known Member
I appreciates every post in this thread and I should post more often but it's hard to keep up to you a$$holes.
IronNoggin
Well-Known Member
Hell of a winter storm smoked us last night, and will continue well into this eve.
As a consequence, I wanted to make something that would result in easily prepped leftovers today in case our power goes down (there are currently hundreds in that miserable position here right now).
So, I 3/4 thawed an entire whitetail shoulder, seared it all round, and prepped it for the clay bake:
Cover with sweet onions, yellow taters and a few carrots:
Bake at 325 for a couple hours:
Slice:
And Serve:
Note: The reason for putting it in the oven while the center is still partially frozen is obvious. The veggies are well roasted, the outer layer of the roast itself is nicely done, while the middle sections remain medium rare, juicy & very tender.
Slathered a little Roast & Chanterelle gravy onboard before settling in to chow down:
Sometimes simple is Best. Very much so in this case.
And tonight we'll do a stir-fry with the leftovers, something that can be accomplished on the BarBee or Coleman if so required.
Cheers,
Nog
As a consequence, I wanted to make something that would result in easily prepped leftovers today in case our power goes down (there are currently hundreds in that miserable position here right now).
So, I 3/4 thawed an entire whitetail shoulder, seared it all round, and prepped it for the clay bake:
Cover with sweet onions, yellow taters and a few carrots:
Bake at 325 for a couple hours:
Slice:
And Serve:
Note: The reason for putting it in the oven while the center is still partially frozen is obvious. The veggies are well roasted, the outer layer of the roast itself is nicely done, while the middle sections remain medium rare, juicy & very tender.
Slathered a little Roast & Chanterelle gravy onboard before settling in to chow down:
Sometimes simple is Best. Very much so in this case.
And tonight we'll do a stir-fry with the leftovers, something that can be accomplished on the BarBee or Coleman if so required.
Cheers,
Nog
Kildonan
Well-Known Member
Hell of a winter storm smoked us last night, and will continue well into this eve.
As a consequence, I wanted to make something that would result in easily prepped leftovers today in case our power goes down (there are currently hundreds in that miserable position here right now).
So, I 3/4 thawed an entire whitetail shoulder, seared it all round, and prepped it for the clay bake:
Cover with sweet onions, yellow taters and a few carrots:
Bake at 325 for a couple hours:
Slice:
And Serve:
Note: The reason for putting it in the oven while the center is still partially frozen is obvious. The veggies are well roasted, the outer layer of the roast itself is nicely done, while the middle sections remain medium rare, juicy & very tender.
Slathered a little Roast & Chanterelle gravy onboard before settling in to chow down:
Sometimes simple is Best. Very much so in this case.
And tonight we'll do a stir-fry with the leftovers, something that can be accomplished on the BarBee or Coleman if so required.
Cheers,
Nog
Goddamn, man! That looks outstanding.
Gear'n'beer!
Well-Known Member
I can't even look at nogs posts.....I have to scroll right bye them.....it's insane
