The CherokeeForum Gourmet

Old 11-09-2018, 01:14 PM
  #391  
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For dessert we have honey / cranberry / apricot “recipe” for the adults that prefer to finish a fine meal with a kick.
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Old 11-09-2018, 02:07 PM
  #392  
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Originally Posted by XJwonders View Post
Deer blind
Originally Posted by roninofako View Post
Neal deaf
Originally Posted by XJwonders View Post
Jim suck
Originally Posted by roninofako View Post
Mean Lemons




No more boring oatmeal. No more HFCS muesli.

Rolled oats

Slivered almonds
Sunflower kernels
Pumpkin kernels

Coconut shavings
Chia seeds

Flax meal
Hemp hearts

Oven: 325° F
Separate into those groups for initial toasting (first group gets the most at 15 minutes—stir on pan every 5; second group gets 10; last gets 5) then combine for one more 5 minute toast.

then as it's all cooling on a baking sheet, drizzle on some honey (I use about 1-2tbsp total) and gently stir. Let it dry and bag it.

Good with milk, yogurt or whatever. I get the best results with plain whole milk Greek yogurt.
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Old 11-09-2018, 08:32 PM
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Now I gotta think up of recipes for this

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Old 11-09-2018, 08:39 PM
  #394  
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Put Montreal seasoning on the backstrap, grill, and serve with over easy eggs for brekky. Delicious.
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Old 11-09-2018, 09:09 PM
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jerky
also nice cleaning
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Old 12-24-2018, 10:45 AM
  #396  
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What are y'all making for Christmas/Festivus dinner?

My mom-in-law wouldn't let me do the roast so I'm doing almost all desserts:

Trifle with bavarian cream
Eclairs with bavarian cream
Mashed potatoes with bavarian---




Nah, just those two.

Other non-dessert stuff:

parker house rolls
fingerlings
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Old 12-24-2018, 04:39 PM
  #397  
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Well, since we're doing it twice this year, tomorrow will be bacon wrapped filet mignon, baked potatoes and a salad. Then on the 29th, I got a 9lb prime rib...
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Old 12-24-2018, 06:44 PM
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Nice!

We did a prime rib last year. I don't know if I'll be able to top that particular dinner again: perfectly pink all the way through and perfect crust, red wine sage jus, Yorkshire puddings from the drippings, homemade horseradish sauce...
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Old 12-24-2018, 08:39 PM
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Exactly how we do it, lol....yearly tradition
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Old 12-28-2018, 07:29 AM
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Food is ****. Literally
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Old 04-21-2019, 03:47 PM
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Easter thread revival

Leg of lamb











Fresh garlic cloves, sliced and inserted into the meat, coated in olive oil, with onion infused sea salt and fresh ground pepper, with fresh rosemary from the garden, on a bed of taters, turned every half hour to get the drippings carmelized on em. Delicious
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Old 04-21-2019, 09:37 PM
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Originally Posted by roninofako View Post
Easter thread revival

Leg of lamb











Fresh garlic cloves, sliced and inserted into the meat, coated in olive oil, with onion infused sea salt and fresh ground pepper, with fresh rosemary from the garden, on a bed of taters, turned every half hour to get the drippings carmelized on em. Delicious
as always it looks delicious ! I have never had leg of lamb ! I bet you can cook a mean prime rib !
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Old Today, 10:38 AM
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Late easter goodness

Crusty Ham


with sides



First, you need a good ham— get "ham" or "ham in natural juice" —it's an FDA classification that everyone needs to put on their packaging. If it says "Ham water added" you know there's extra processing going on and it's not ideal. Also, make sure it's a bone-in and the shank portion—butt portion has too much connective tissue that won't turn into gelatin, just meat-based dental floss, but if you like that sort of thing… Also, don't get it spiral cut, sissy. I got a Frick's ham for a steal at maybe $9 for a 7 pounder.

Next, slash it— I didn't do a superb job, but the best tool (easiest, laziest) is a matte/box knife open about 1/2". Be as fancy or not as you like: diamond pattern is just easier for my brain to handle.

Next, bake it at 250 for at least 4 hours (depending on the size)

Next, peel off the rind and make it into another tasty treat :d

Next, the crust in this order: 1) spicy brown mustard, 2) darkest brown sugar you can find, 3) a light spritz of bourbon, 4) pulverized gingersnaps

NeXT, bake at 350 for an hour. Torching the glaze afterward is optional, but fun.
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