Hey Grandpa, What's For Supper?

[Buff Hooligans]

I live in a town that's famous for it's oysters. People give them to us, and I love to open and arrange them, but I have to agree with Wildsky - they do look like pale gray snot. But the chickens like pecking the leftover meat from the shell.

I use the leftover oyster shells to decorate our Christmas tree with. I spray paint them gold.

 

[MissPrissy]

Quote:
Exactly! A fresh shucked oyster is not snotty or slimey. The liqour off them puppies make a fine stew!

Ohhhhh to be near the sea with an oyster bed right now!

Yogiman, I agree about the beef. growing up we only ate our own beef. There is a huge difference in the aged beef and the stuff produced for the grocery stores.

Oh, Man! Steak and Shrimp with oyster cocktails .. my mouth is watering!

 

[SeaChick]

Yogiman-
How/when will it draw the juices back in? I was plannin on cooking it tomorrow.... should I wait?

Recipes!!!

Parsnip rolls-
very tender. A great way to get kids to eat their veggies (and to use up the pounds and pounds of parsnips I have in the fridge!
Makes 30 rolls (I freeze batches)

1 # parsnips
1/4 cup light brown sugar
nutmeg (fresh-grated if possible) aprox 1/16th tsp
2 tsp kosher/coarse salt or 1 tsp table salt
1 cup milk
6 Tablespoons butter
2 tsp lemon peel
1 Tablespoon active dry yeast
1/4 cup warm water
4-5 cups unbleached all-purpose flour
melted butter

Peel parsnips and chop roughly. Cook in 2 cups salted water aprox 15-20 minutes until tender. Drain and mash well or use food processor (should equal about 1 cup). beat in brown sugar, nutmeg, salt, milk, butter and lemon peel. In medium bowl dissolve yeast in warm water (100-110 degrees). Add parsnip mixture and then stir in flour cup by cup until staerts to come away from sides of bowl. Turn onto floured board, wash out the bowl, dry it and oil it while dough rests a minute or two. The knead, adding flour as needed, 4-5 minutes until smooth.
Place in oiled bowl, turn to coat, cover with plastic wrap, and place bowl over a pan of hot but not boiling water until double in volume (30-40 min?)
Turn dougn out and form balls. Place on buttered baking sheet, cover with towel, let rise until doubled. Bake in preheated 375 oven 15-20 minutes until golden. remove and brush with melted butter.


Orange-garlic broccolini

Blanche one bunch broccolini in boiling water until just tender, about 5 minutes. Plunge into ice water bath to cool, and drain. Can do this well in advance.

Chop:
2 cloves garlic
2 tsp orange peel (just the orange part, no white)
1/3 cup kalamata olives, optional

Saute the garlic. Add the broccolini, orange peel, olives, salt and pepper and heat through.

 

[BearSwampChick]

Quote:
Mmmm! I could go for an oyster po-boy about now!

 

[Yogiman]

seachick:

How/when will it draw the juices back in? I was plannin on cooking it tomorrow.... should I wait?

No, you don't have to wait. You can cook it tomorrow with no problem and the taste won't be impacted. It takes several days ( 7 - 10 ) for a carcass to draw the juices back. But you would not want to leave a roast uncooked in the fridge that long.

I'm sure MissPrissy will agree with me on this: Don't rush it cooking. Proper seasoning and proper cooking method with ample time makes for a delicioooooous roast. And please be sure to add an extra measure of love to that roast before cooking.

 

[SeaChick]

Thanks Yogiman!!

I plan to do the super slow roast method, since it's really lean grass-fed beef (dry aged!)... You start at 250 degrees and then lower to like 170 for many, many hours. I am really looking forward to it. All the other cuts we've had from this animal have been wonderful.

Thanks for the reassurance on the blood thing.

Do you think I can/should feed the blood to the chickens? I hate to waste it.... should I boil it first?

Thanks!
Stacey

 

[Yogiman]

Ooooooooooooooooooooh my gosh!
MissPrissy:
Forgive me but I think I just sinned. If it's possible, I just ate enough fried oysters for both you and I. And the shrimp creole wasn't even half bad either. Somehow my britches feel much tighter now than they did this morning when I got dressed.

 

[Yogiman]

Well, here it is: Saturday and here comes da' rain again!
Seachick should probably just be putting that big roast in the oven about now. Can't wait to hear the results tonight.
Did anyone get an invite for supper?

Gotta get my brooder ready today for my new arrivals on Tuesday. Excited or what?

Not much cooking today after the oysters and shrimp last night. Will be a good day for my tamale soup with the weather and all. But tomorrow is definately chicken and dumpling day.

So what's for supper ya'll?

 

[MissPrissy]

All four kids are home for the duration of the long weeekend. We will probably make spaghetti or tacos. I am not doing pizza today. No way. No how. All they want lately is pizza, spaghetti or tacos.

I'll have to come back later in the day and finalize this days supper plans.

 

[BearSwampChick]

Quote:
My hubby's grandmother put blood on her African violets and they were the most beautiful ones I've ever seen.