Shelter-in-place cooking

[HuntTalk Freak]

I got Mexican last night and a subway BMT tonight. Felt like taking a break. I was in a bigger town today and wanted some fast food to bring home. Burger King was 32 cars deep in the drive thru, Taco Bell was wrapped around the building, and arby's was 24 cars deep. Screw that, I got a sub in my little town.

My wife gives me crap about not waiting in line for food. I’ve done enough of that and no fast food is worth waiting more than ten minutes for.

 

[MThuntr]

More carbs created today
Sourdough Rye

Bourbon Banana Bread

 

[Nick87]

Had to play Mr. Mom today made the kids duck poppers and fresh caught fish fry for lunch.

 

[Gr8bawana]

Made a batch of green enchilada sauce using a whole pile of roasted NM Hatch chili. It is pretty mild because my wife doesn't like stuff too spicy, but it turned out delicious.

 

[JohnCushman]

I had Mexican. Loaded nachos and a chicharones and bean smothered burrito.

 

[Dave N]

Grilled beef tenderloin filets with asparagus grown in our yard and a nuked spud.

 

[Big Slick]

Mule deer, brussel sprouts with bacon and onion, jalapeño and avacado.

 

[Dave N]

Grilled pork chops.

 

[Trial153]

Some braised Venison shanks from my iowa buck this past bow season.

 

[Wildabeest]

Venison Swedish meat balls with mashed potatoes and naan bread...

 

[deer_shooter]

for Cinco de mayo.......grilled elk burger, green chilies, Monterrey jack and avocado crema

 

[Wildabeest]

Hot,dogs with venison chili for lunch. Mexican takeout for dinner.

 

[Hunting Wife]

Didn’t last long enough for pics...last night was Cinco de Mayo braised antelope enchiladas with green sauce.

 

[Gr8bawana]

Last night I made a dish I saw on a PBS cooking show. Shrimp with Cannellini beans and mushrooms. We've had it a couple of times and it is delicious.

 

[deer_shooter]

I do that with beef chuck roasts. The recipe I saw it from was call Mississippi roast. I found using low sodium gravy packet made it less salty than the au jus.

Ive made this the exact same way. Turned out excellent.

 

[JohnCushman]

I made chicken and elk taco meat enchiladas. I sauteed peppers and onions and garlic and tomatoes to go over the top along with sour cream. The only issue is that I forgot about them in the oven for a while and the cheese got overcooked. So, I deemed them to not be up to HT standards for dinner pics. But they were yummy and the crispy cheese was a nice texture surprise.

 

[Scott85]

I cut up some wild turkey breast soaked about 3 hours in pickle juice and buttermilk. Rolled in the pictured batter. The wife and I liked the spicy the best.

 

[WildWill]

Had shanks tonight. Smoked them for a couple hours first then braised them in coffee, shiner bock, and chicken stock for 2 more hours. Then took 2 cups of the braising liquid added some cornstarch to thicken and then served the sauce and shredded shank over some gnocchi.

 

[Wildabeest]

Beef tenderloin on the grill with baked potato (Cowboy Kent Rollins method) and grilled corn or the cob for me tonight. Been nice having my son here during WFH since it encourages me to cook actual “meals”!

 

[christopherwatkins]

I made some Tacos today, but I had a lot of headache making it. It was my first time cooking Taco and I haven’t enjoyed the process at all. The main problem for me was that I couldn’t understand when the meat was ready. Even then it became really small I had a feeling that it is still raw. I thought I definitely need a meat thermometer for future. I checked some sources like cookwarestuffs.com where many reviews of thermometers are written. Though I haven’t dared to order one yet.