There are many recipes you can do with tail, head, feet, tongue, tripe and intestines. But very few people, such as myself, never really like to touch the parts of the animal we call the "nasty bits" or offal. Some of the reason is because we don't understand them or their flavours. And sometimes we think it's just disgusting. Take brain for instance. I can tell you that I know of at least 6 recipes for calves brain. But I will never try them. Sweetbreads, however, I will try, and have, and like them, if done right.
The Larousse Gastronomique describes Sweetbreads as this:
The culinary item for the thymus gland (in the throat) and the pancreas (near the stomach) in calves, lambs and pigs, although the latter are not much used. Thymus sweetbreads are elongated and irregular in shape; pancreas sweetbreads are larger and rounded. Lambs' and calves' sweetbreads are cooked the same way, but the latter are considered to be superior; they can be used in fillings and ragouts for moulds and vol-au-vent. Sweetbreads need to be blanched, refreshed and cooled before use; they can then be fried, braised, roasted, grilled (broiled), poached, cooked au gratin or on skewers.
Here is my favorite:
Fried sweetbreads
Blanch, cool and press some sweetbreads. Cut each one into 3 or 4 slices and season with salt and pepper. Dip each slice in flour and fry in butter until brown. Alternatively, clean the sweetbreads well and dry them thoroughly. Put them into a saute pan with some melted butter, add salt and pepper to taste, cover the pan and let them cook gently for 30-35 minutes.
Serve fried sweetbreads sprinkled with chopped parsley an a bed of pommes Anna, with a thick Bearnaise sauce served separately.
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It is a bit different, but you can still have the same outcome with the flavor if done right. I've always preferred ground game meat in my chili than just regular ground beef. Deer, elk doesn't matter. It seems to add a nice twist to it.
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They sell ground elk where you live? Here we usually have to hunt it or get it from someone I know who hunts. I might be able to find some somewhere. Just never looked before.
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2 lbs ground elk, or regular hamburger meat
1 lrg white onion
1 each red bell pepper and yellow bell pepper
5 each whole fresh jalapenos
1 can diced tomatoes in juice(the size of the can is up to you)
1 can kidney beans
2 small cans tomato paste
Garlic powder, cayenne powder, chili powder.
Dice the onion and the bell peppers and put them in a stock pot. Start to simmer in a little canola oil. Cut the jalapenos in half, make sure you cut off the top where the stems are. I take a spoon and scrape out the seeds. If you like a bit of spice, leave the seeds in. DON'T TOUCH YOUR EYES OR GO TO THE BATHROOM WITHOUT WASHING YOUR HANDS AFTER WORKING WITH THE JALAPENOS. IT WILL BURN.
Dice the jalapenos and put them in with the bells and onion. In a separate pan brown off the ground meat. Add the diced tomatoes, juice and all, with the onion and peppers. Bring to simmer. Drain the juice out of the kidney beans and add to stock pot.
Drain the juices from the cooked ground meat and add to the stock pot as well. Add 4 cups warm water and the 2 cans tomato paste.
Adding the spices is up to you. I use about 2 ounces of garlic powder, 5 ounces of chili powder and about 1 ounce of the cayenne powder. If you want add some Tabasco sauce.
Let simmer for about 3 hours, stirring every once in a while.
I prefer to use ground elk. It has a better flavor than regular ground beef. If you can find ground elk cool! If not, then you may want to hunt it or just go with the beef.
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* 3/4 cup milk
* 1/4 cup margarine, softened
* 3 1/4 cups all-purpose flour
* 1 (.25 ounce) package instant yeast
* 1/4 cup white sugar
* 1/2 teaspoon salt
* 1/4 cup water
* 1 egg
* 1 cup sugar, packed
* 1 tablespoon ground cinnamon
* 1/2 cup margarine, softened
* 1/2 cup raisins (optional)
Directions
1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together sugar, cinnamon, softened margarine.
4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
Glaze:
* 4 tablespoons butter
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* 3 to 6 tablespoons hot water
Mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
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Last night I went to a friends house to just relax and hang out for a bit. Well as always without fail I was asked if I wanted to cook. Sometimes I'm half tempted to charge for my "services".
He had a nice side of salmon. So, as usual I was ready to portion it out into 8oz steaks. But I was kind of tired of cooking it the same old way. So, I'm going to share with you something really good.
Take your salmon and portion it into 16oz portions, if you buy pre-cut that's fine to. As usual I never take the skin off. By the time you're done cooking it should still be moist enough to pull away from the skin. Get some aluminum foil squares that are of a decent size. Take your salmon and place it in the middle. For a seasoning you will need lemon-pepper, kosher salt and maple syrup. That's right, maple syrup. Aunt Jemima won't work, too much sugar. Real maple syrup is better. First pour the syrup over the salmon then season with the salt and the pepper. Wrap the salmon in the foil, but not tight. You want the top part to act like a handle. It should "bake" in the foil. Place it on your grill on a medium heat for about 15 minutes. The salt and the syrup will give it a nice balance of flavor.
Next time I'm going to charge him for my services.
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Cinnamon roll is just that. You make the dough and roll it flat. Spread melted butter on it and cover with cinnamon and sugar. Roll it up, cut into sections. Place in a pan up against one another so they rise and bake. Then you make a powdered sugar glaze for the top and eat it. Something like that?
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I guess having milk with cookies is no different than flavor pairing a nice wine with a good meal. One of my favorite Peanut butter cookie recipes is one that has a chocolate kiss in the middle of it. The barely melted chocolate hels add a moistness to it.
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Honestly Lt., I have yet to find a peanut butter cookie that doesn't leave me needing something to wash it down with because my mouth feels like a desert. I'm looking for you though.
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This is rattlesnake. Ate some while in Arizona. Tried to catch a few of my own to cook, but it was too hot the night we went out looking for them, 103F at 9:30pm to be exact. But, my brother-in-law had some at the house already.
The best way to eat this is to prepare it like it was chicken. That's right, chicken. Even tastes similar.
After you've gutted, skinned and cut the head off, cut it into sections like shown above. Toss in flour that has been seasoned with pepper, and cook in a skillet that has canola oil in it. Just like doing fried chicken without a deep fryer. Serve with whatever.
If you have the time, you can render the meat from the spine and the ribs before cooking, but it's a long process to do so. That is why places that have this on their menu sell it for so much.
The best way to eat it after cooking, is just run your teeth down the ribs starting at the spine and literally tearing the meat off that way. One person could eat a 6 foot rattler themselves, like I did. But be carful not to eat the rib bones.
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@Lt., I'll get a recipe up and edit this post later.
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The Larousse Gastronomique describes Sweetbreads as this:
Here is my favorite:
Fried sweetbreads
Blanch, cool and press some sweetbreads. Cut each one into 3 or 4 slices and season with salt and pepper. Dip each slice in flour and fry in butter until brown. Alternatively, clean the sweetbreads well and dry them thoroughly. Put them into a saute pan with some melted butter, add salt and pepper to taste, cover the pan and let them cook gently for 30-35 minutes.
Serve fried sweetbreads sprinkled with chopped parsley an a bed of pommes Anna, with a thick Bearnaise sauce served separately.
Recruiting for East Realm
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Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
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Also recruiting for Sc2 on both EU and NA servers
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Nektu's chili:
2 lbs ground elk, or regular hamburger meat
1 lrg white onion
1 each red bell pepper and yellow bell pepper
5 each whole fresh jalapenos
1 can diced tomatoes in juice(the size of the can is up to you)
1 can kidney beans
2 small cans tomato paste
Garlic powder, cayenne powder, chili powder.
Dice the onion and the bell peppers and put them in a stock pot. Start to simmer in a little canola oil. Cut the jalapenos in half, make sure you cut off the top where the stems are. I take a spoon and scrape out the seeds. If you like a bit of spice, leave the seeds in. DON'T TOUCH YOUR EYES OR GO TO THE BATHROOM WITHOUT WASHING YOUR HANDS AFTER WORKING WITH THE JALAPENOS. IT WILL BURN.
Dice the jalapenos and put them in with the bells and onion. In a separate pan brown off the ground meat. Add the diced tomatoes, juice and all, with the onion and peppers. Bring to simmer. Drain the juice out of the kidney beans and add to stock pot.
Drain the juices from the cooked ground meat and add to the stock pot as well. Add 4 cups warm water and the 2 cans tomato paste.
Adding the spices is up to you. I use about 2 ounces of garlic powder, 5 ounces of chili powder and about 1 ounce of the cayenne powder. If you want add some Tabasco sauce.
Let simmer for about 3 hours, stirring every once in a while.
I prefer to use ground elk. It has a better flavor than regular ground beef. If you can find ground elk cool! If not, then you may want to hunt it or just go with the beef.
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* 1/4 cup margarine, softened
* 3 1/4 cups all-purpose flour
* 1 (.25 ounce) package instant yeast
* 1/4 cup white sugar
* 1/2 teaspoon salt
* 1/4 cup water
* 1 egg
* 1 cup sugar, packed
* 1 tablespoon ground cinnamon
* 1/2 cup margarine, softened
* 1/2 cup raisins (optional)
Directions
1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together sugar, cinnamon, softened margarine.
4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
Glaze:
* 4 tablespoons butter
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* 3 to 6 tablespoons hot water
Mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
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He had a nice side of salmon. So, as usual I was ready to portion it out into 8oz steaks. But I was kind of tired of cooking it the same old way. So, I'm going to share with you something really good.
Take your salmon and portion it into 16oz portions, if you buy pre-cut that's fine to. As usual I never take the skin off. By the time you're done cooking it should still be moist enough to pull away from the skin. Get some aluminum foil squares that are of a decent size. Take your salmon and place it in the middle. For a seasoning you will need lemon-pepper, kosher salt and maple syrup. That's right, maple syrup. Aunt Jemima won't work, too much sugar. Real maple syrup is better. First pour the syrup over the salmon then season with the salt and the pepper. Wrap the salmon in the foil, but not tight. You want the top part to act like a handle. It should "bake" in the foil. Place it on your grill on a medium heat for about 15 minutes. The salt and the syrup will give it a nice balance of flavor.
Next time I'm going to charge him for my services.
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
This is rattlesnake. Ate some while in Arizona. Tried to catch a few of my own to cook, but it was too hot the night we went out looking for them, 103F at 9:30pm to be exact. But, my brother-in-law had some at the house already.
The best way to eat this is to prepare it like it was chicken. That's right, chicken. Even tastes similar.
After you've gutted, skinned and cut the head off, cut it into sections like shown above. Toss in flour that has been seasoned with pepper, and cook in a skillet that has canola oil in it. Just like doing fried chicken without a deep fryer. Serve with whatever.
If you have the time, you can render the meat from the spine and the ribs before cooking, but it's a long process to do so. That is why places that have this on their menu sell it for so much.
The best way to eat it after cooking, is just run your teeth down the ribs starting at the spine and literally tearing the meat off that way. One person could eat a 6 foot rattler themselves, like I did. But be carful not to eat the rib bones.
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page