I ended up cooking breakfast this morning for the whole family, 7 altogether, counting my sister-in-law living with us and my son's new wife. I had 3 skillets going at the same time. One was just doing bacon. The second was hashbrowns only, and the third was their egg order. I cook one order at a time and then move on to the next guy in line. They seemed to filter through the front door just at the right time to step up for the next order. Here is my son's order; two eggs over easy on an English muffin, hash browns, and thick cut Wisconsin bacon he brought with him.
Sweet potato fries... Cut up and resting in water for about an hour: If you're going to make any king of fries, you need to have the right fat to cook them in: Once the beef tallow turns to liquid at ~325 degrees, get the fries in for the "first" cook, i.e., until they are soft: Return the softened fries for a second cook until they are darkened and crispy and then set them out to sprinkle with sea salt: Crispy outside yet soft inside. Try not to eat the whole lot: The frying liquid is the most important thing. Even if you're caught up in the "fat isn't good for you" movement, refrain from using a lesser oil and stick with the beef tallow. You will be thanking yourself as you lick the last bit of salt from your fingers!
I should've taken pics, but I grilled some pork chops marinated for a couple days in balsamic vinegar, oil, diced habanero peppers, and ginger. Forking epic.
Our season opened yesterday. Put the smack in a mixed bag of mallards teal and pintails! The jambalaya will be revisited! Superb!
Latest batch of chili. all the usual chili fixins (minus beans-real chili doesn't have beans!) plus 3 pounds of ground beef and 2 pounds of steak. delicious !
ok, i got chicken hearts, two trays , kinda expensive up here ($6 for both) but cheaper than chicken legs, thighs or breasts.....plus i heard the hearts are good for you. gimmie a recipe......something southern, done in cast iron. i kinda like this one...... http://www.brazilianchef.co.uk/chicken-heart-bbq/ but would like to hear from the Esee Crew , maybe an old recipe or sumtin... i have fresh ginger, garlic, onions, a house full of world spices and herbs, some sauces etc.
Well I would probably, take the hearts from the chickens out of the package. Get a little white onion and bell pepper sautéing in some olive oil. While cooking, look at those precious hearts and throw them away while thinking of how sad they must be. Then plop some Johnsonville brats in your cast iron skillet sautéing the onions and peppers cover half way with a nice dark beer and cover till done. About 39mins. Ha! Hope this helps!
hahahahahaha! yea.....i so i marinated them in garlic and ginger and hot spices, seared them and let them cook in a bunch of onions. Meh....it was ok. Kinda rich tasting. guess PipSqueak and MissCopper kitties will get the other tray. its Bratwurst time.
chicken hearts make great catfish bait - they don't fall apart like liver does after a good soaking, and catfish are delish.