What did everyone cook today?
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Homestead chicken that my friend and I raised and butchered. The preparation is called “airline chicken” not sure if it’s because the wing-ette is attached to the breast in this cut or if it is because it was commonly served on airlines in the 60’s. The tender is cut off and highly seasoned, then stuffed under the breast skin. I made a pan sauce from the drippings, plated it on a bed of homemade mashed-potatoes and sided with grilled bacon-wrapped asparagus.
RafterW I’ll bet that was some tasty eats
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wdaly sticks look great. And also the bierocks. Never had one but definitely want to.
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Patient brought me some mustard green so decided to cook them to go with some good steaks. If someone wants the recipe I’ll be glad to post it. Super easy and super delicious
Dr_Pain Boy do those greens look good.
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HerbcoFood Is it that time of the year for the Charles Dickens weekend down there or do they even still do that?
calldoctoday I have never even heard of that.
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Tex_77 this is not the post I needed to see right away in the morning! Now I want this for breakfast!!!
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Homestead chicken that my friend and I raised and butchered. The preparation is called “airline chicken” not sure if it’s because the wing-ette is attached to the breast in this cut or if it is because it was commonly served on airlines in the 60’s. The tender is cut off and highly seasoned, then stuffed under the breast skin. I made a pan sauce from the drippings, plated it on a bed of homemade mashed-potatoes and sided with grilled bacon-wrapped asparagus.
RafterW Looks like good butchery work there. Nice clean bird!
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Tex_77 this is not the post I needed to see right away in the morning! Now I want this for breakfast!!!
ND Mike Should never look at this site before you eat.
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Homestead chicken that my friend and I raised and butchered. The preparation is called “airline chicken” not sure if it’s because the wing-ette is attached to the breast in this cut or if it is because it was commonly served on airlines in the 60’s. The tender is cut off and highly seasoned, then stuffed under the breast skin. I made a pan sauce from the drippings, plated it on a bed of homemade mashed-potatoes and sided with grilled bacon-wrapped asparagus.
RafterW Looks great!
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PapaSop - Very Nice
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Homestead chicken that my friend and I raised and butchered. The preparation is called “airline chicken” not sure if it’s because the wing-ette is attached to the breast in this cut or if it is because it was commonly served on airlines in the 60’s. The tender is cut off and highly seasoned, then stuffed under the breast skin. I made a pan sauce from the drippings, plated it on a bed of homemade mashed-potatoes and sided with grilled bacon-wrapped asparagus.
RafterW That all looks delicious. Mae me hungry all over again.
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bocephus No need for bitters & a drink, just pull up the Walton’s Meatgistics Community before dinner & your salivary glands will be pouring.
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Grilled chicken sandwich marinated in Excalibur Lemon Pepper Garlic Sauce. Also made some chicken bites marinated in Excalibur Chipolte Habanero Sauce.
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Grilled chicken sandwich marinated in Excalibur Lemon Pepper Garlic Sauce. Also made some chicken bites marinated in Excalibur Chipolte Habanero Sauce.
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Grilled chicken sandwich marinated in Excalibur Lemon Pepper Garlic Sauce. Also made some chicken bites marinated in Excalibur Chipolte Habanero Sauce.
JohnG5 I like how the plate matches the counter tops.
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JohnG5 I like how the plate matches the counter tops.
HerbcoFood You have to coordinate.
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Grilled chicken sandwich marinated in Excalibur Lemon Pepper Garlic Sauce. Also made some chicken bites marinated in Excalibur Chipolte Habanero Sauce.
JohnG5 Man, you really eat well. Another one out of the park.
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Fresh backstraps from the doe I shot last Sunday and a root vegetable medley. My wife cooked this while I showered after boning out the doe. She cooked the steaks to a perfect medium rare and they were amazing. Cooked in butter with a small dollop of butter on top to finish it off. Field to table in one day. Good eats!
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Fresh backstraps from the doe I shot last Sunday and a root vegetable medley. My wife cooked this while I showered after boning out the doe. She cooked the steaks to a perfect medium rare and they were amazing. Cooked in butter with a small dollop of butter on top to finish it off. Field to table in one day. Good eats!
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