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post #31 of 43
Thread Starter 
Quote:
Originally Posted by dutch oven View Post

  How did you get that color on the skin of the birds?

birds were soaked in coors extra gold, i know it sounds crazy but i was following Estabans recipe and he insisted on that

post #32 of 43

I noticed the can in one of your earlier pics- I didn't even know they still made that "stuff"....

post #33 of 43
Quote:
Originally Posted by gungaSim View Post

birds were soaked in coors extra gold, i know it sounds crazy but i was following Estabans recipe and he insisted on that


Gunga,

 

Please don't think I'm stalking you, but your confidence, information, and stunning pics enthrall me. 

 

Question...have you ever made Brazilian Porquería Beef Stew?  A bit of an oddity, but with the breadth and depth of what you've shared thus far, I wouldn't be surprised if you've made this unique dish.

post #34 of 43
Thread Starter 
i havent made that, but i did catch a rabbit by my garbage cans this afternoon

post #35 of 43

I've always found men who can live off the land to be very appealing. 

 

A man's man, you are.

post #36 of 43

Gunga,

 

Another question for you.  Have you ever incorporated Natural Harvest into your arsenal??????  I heard it truly is the secret weapon for top chefs like yourself.

post #37 of 43
Quote:
Originally Posted by gungaSim View Post

i havent made that, but i did catch a rabbit by my garbage cans this afternoon

That's a good looking bunny.  I used to eat a lot of rabbit in college- squirrels too.  Believe it or not, "Shake & Bake" squirrel was fantastic.

post #38 of 43
Agreed Dutch!
post #39 of 43
Thread Starter 
Quote:
Originally Posted by dutch oven View Post

That's a good looking bunny.  I used to eat a lot of rabbit in college- squirrels too.  Believe it or not, "Shake & Bake" squirrel was fantastic.



i'll have to try the shake n bake squirrel, ill put some peanuts in my bird feeder and here comes lunch
post #40 of 43
Thread Starter 
Gunga's PEPPER SHOOTERS



24 Fresh hot red cherry peppers

About 6 ounces chunk provolone cheese

24 Slices Domestic proscuitto, sliced paper thin

Olive oil as needed

Fresh ground black pepper

Pinch of dried oregano


Wash the peppers whole. Cut out the stem and hollow out the seeds with a teaspoon. The more vein you leave in the pepper, the hotter the shooter will be.

Chunk up the provolone to about 3/4" square, or whatever size will fit inside the peppers after being wrapped with the proscuitto . Wrap the chunks of cheese in the proscuitto ham and insert into the peppers.
post #41 of 43
Those look very tasty
post #42 of 43
Quote:
Originally Posted by gungaSim View Post

Gunga's PEPPER SHOOTERS



24 Fresh hot red cherry peppers

About 6 ounces chunk provolone cheese

24 Slices Domestic proscuitto, sliced paper thin

Olive oil as needed

Fresh ground black pepper

Pinch of dried oregano


Wash the peppers whole. Cut out the stem and hollow out the seeds with a teaspoon. The more vein you leave in the pepper, the hotter the shooter will be.

Chunk up the provolone to about 3/4" square, or whatever size will fit inside the peppers after being wrapped with the proscuitto . Wrap the chunks of cheese in the proscuitto ham and insert into the peppers.


That proscuitto looks like rotting flesh.  Might be my display on my monitor.

post #43 of 43
Quote:
Originally Posted by TheSoupNazi View Post


That proscuitto looks like rotting flesh.  Might be my display on my monitor.

 

Eh maybe my monitor is off as well. I do like stuffed peppers though.

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