What's for dinner?

Cooked up some shrooms this morning!
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Dang, we just took only our second cutting and yours is already done?


Been eating asparagus for quite a while now. Morels are long done. Apples and pears are the size of quarters or golf balls. We'll start seeing close to triple digit temps soon. How far north are you?
 
Been eating asparagus for quite a while now. Morels are long done. Apples and pears are the size of quarters or golf balls. We'll start seeing close to triple digit temps soon. How far north are you?
SE MN, our apples and plum are blossoming now. Morels started in the past week or so.
 
Some backstrap sounds really good right now!

Likely the last asparagus cutting of the season.
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Done or close to done here as well. Pretty dry this season, seemed to negatively impact our harvest.


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You have looong winters!
I don't handle the heat as well as some, so it works good for me. The long, cold, and snowy ones can get rough, but we've only had two of those in 12 years.
 
2 inch thick heritage (kunekune) bone in chops seasoned with tequila/lime and cast seared. Served with cilantro/lime rice... and a room temp amber. Good stuff!
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2 inch thick heritage (kunekune) bone in chops seasoned with tequila/lime and cast seared. Served with cilantro/lime rice... and a room temp amber. Good stuff!
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Looks great! I tried the Buttery Steakhouse a few months back and threw it in the trash after ruining some good steaks with it.
 
Looks great! I tried the Buttery Steakhouse a few months back and threw it in the trash after ruining some good steaks with it.
I wasn't impressed with the Burrety Steakhouse either. Salt, pepper, and garlic are about all a guy needs. But... I don't mind in the least bit cilantro and line on white meats.
 
Wild turkey legs/thighs street tacos.


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Can you elaborate? I took our 4 legs and put them in the freezer due to time constraints. This looks interesting. We usually do taco Tuesday 3 times a week. Looking for variety lol
 
Can you elaborate? I took our 4 legs and put them in the freezer due to time constraints. This looks interesting. We usually do taco Tuesday 3 times a week. Looking for variety lol

There are several options, all take hours to ensure leg meat is ready to shred.

Latest method (Dutch oven):
•Separate legs and thighs
•Brown legs and thighs on all sides (olive oil)
•remove from heat
•simmer veggies (onions, leaks, garlic, celery etc)
•add chicken stock (enough to cover most of meat)
•simmer 5-10 minutes
•add legs and thighs
•cover and place in 300F oven ~4 hours
•remove meat from heat, cool
•remove meat from bone and tendons
•shred or chop meat

At this point you can do whatever you want with the meat. I just refrigerate the entire batch and cook with it over the next few days.

For tacos, brown the meat in olive oil and add to your favorite taco shell.


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The simple way to get the meat off the bone is to boil/simmer the legs and thighs. That process still takes 3-5 hours.


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