Stop in for Supper, friend

[Flipper Dude]

Penne pasta with broccoli rabe and Italian sausage. With a nice Montepulciano. It’s what’s for supper

 

[Flipper Dude]

Dammit. I’m I the only one that eats around these parts?

Chicken Parm with a garlic dressing green salad. Nice Texas red. It’s what’s for supper

 

[Betterinthebush]

Dammit. I’m I the only one that eats around these parts?

Chicken Parm with a garlic dressing green salad. Nice Texas red. It’s what’s for supper

View attachment 759492

View attachment 759493

lol! I’m batching the last 10 days and haying by myself. I’m living on samiches and eggs. Keep posting your work! I’ll have nothing to offer for at least 2 months…

 

[Tintin]

Southern fried hare.

average photo, but great tasting

pre-soaked in buttemilk overnight

 

[Hunt anything]

Some of the last shrimp and corn from the freezer along with the first cherry tomatoes and bell pepper from the garden.

 

[dchum]

Dammit. I’m I the only one that eats around these parts?

Chicken Parm with a garlic dressing green salad. Nice Texas red. It’s what’s for supper

View attachment 759492

View attachment 759493

Man you killed that! Looks like you sourced some high quality Moz for that chicken parm… . I guess I used a low moisture on mine. Yours looks awesome

I made this Chicken parm last week.

 

[dchum]

Home made Nilgai sausage Pizza pie,

- picked up fresh sourdough pizza dough from our favorite Italian spot.
- Some Low moisture mozzarella for the pizza from local market (key to not use fresh Moz or else will make the pie to wet and won’t get crispy crust)
-Nilgai ground burger with Italian spices for the “Italian sausage”
-Carbone store bought tomato sauce

In oven for 12 mins at 520 degrees with a pre heated cast iron. Drizzled with “Hot Honey”. Grated fresh imported Parm over it after pic

 

[Flipper Dude]

Home made Nilgai sausage Pizza pie,

- picked up fresh sourdough pizza dough from our favorite Italian spot.
- Some Low moisture mozzarella for the pizza from local market (key to not use fresh Moz or else will make the pie to wet and won’t get crispy crust)
-Nilgai ground burger with Italian spices for the “Italian sausage”
-Carbone store bought tomato sauce

In oven for 12 mins at 520 degrees with a pre heated cast iron. Drizzled with “Hot Honey”. Grated fresh imported Parm over it after pic

Love that stuff.

 

[Betterinthebush]

@dchum , do you add in any beef suet, beef fat or pork fat for your nilgai sausage? If yes, at what ratio/total weight?

 

[Flipper Dude]

Some of the last shrimp and corn from the freezer along with the first cherry tomatoes and bell pepper from the garden.

How did the frozen corn work? Fresh sweet corn late spring early summer is one of my favorite things on the grill

 

[Flipper Dude]

Southern fried hare.

View attachment 759795

average photo, but great tasting

pre-soaked in buttemilk overnight

Notice how no one ever says “Northern style” anything? Just sayin’.

 

[dchum]

@dchum , do you add in any beef suet, beef fat or pork fat for your nilgai sausage? If yes, at what ratio/total weight?

Yes when I take Nilgai to the meat processor I get lots of just “ground”.
I added 10% beef fat to all my grind of the bull I killed this year.

For that pizza I just used the regular plain ground.
I just added the usual Italian spice blend that night to a pound or so to make that “Italian” sausage for the pizza pie.
(All dried) Basil, Oregano, thyme, fennel seed, and I added some cumin (not traditional)

The processor makes me Italian seasoned link but I already at them all haha.

What we use the most from a Nilgai is really the ground. So versatile. Any situation where you would use ground me for any dish we just use the Nilgai and in most cases it elevates the dish.

 

[Hunt anything]

How did the frozen corn work? Fresh sweet corn late spring early summer is one of my favorite things on the grill

Of course it’s not as good as fresh but it’s still better than anything you can get from a store. IMO

We freeze it in the husk in heavy duty paper bags

We planted this year’s crop a couple of weeks ago. Can’t mature fast enough for me!

 

[Betterinthebush]

Notice how no one ever says “Northern style” anything? Just sayin’.

The best pies (pizza, go to any joint in Brooklyn or the Bronx. You ask for either a “slice of pie” or a “pie”) on planet earth are “New York style”. Us Yankees are a little more specific.

ETA; note I don’t mention that other northern city who builds a pizza (yes, it’s pizza, not a pie) where they make you gnaw through a loaf of bread before you get to the toppings…

 

[Hunt anything]

The best pies (pizza, go to any joint in Brooklyn or the Bronx. You ask for either a “slice of pie” or a “pie”) on planet earth are “New York style”. Us Yankees are a little more specific.

Maybe so but would you Yanks have enough imagination to put nilgai on a pie (as you call it)?LOL!!

 

[Betterinthebush]

Maybe so but would you Yanks have enough imagination to put nilgai on a pie (as you call it)?LOL!!

I think I’d get an ass kicking for that. I’d certainly do it in my own kitchen..for my family. But, I’d never tell my Sicilian uncle from Philly.

 

[Hunt anything]

Yea, don’t mess with anyone from Philly!

 

[Tintin]

Notice how no one ever says “Northern style” anything? Just sayin’.

Just using the phrase from the recipe

and I am in the South after all

 

[CBeck]

Smoked pork collar….”money muscle”

 

[Hunt anything]

Perfect smoke ring.