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Forums10
Topics38,468
Posts545,127
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Most Online1,258
Mar 29th, 2024
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Joined: Mar 2002
Posts: 7,718 Likes: 479
Sidelock
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OP
Sidelock
Joined: Mar 2002
Posts: 7,718 Likes: 479 |
Tonight I am having about as good a meal as it gets. Steamed Blue Crabs and bacon wrapped dove breast off the grill. Friend brought me two dozen crabs back from Maryland. I'll supply the doves and bacon.
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Joined: Jan 2004
Posts: 6,715 Likes: 414
Sidelock
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Sidelock
Joined: Jan 2004
Posts: 6,715 Likes: 414 |
Anything with blue crabs is going to excellent. Best I could do this week was Canada goose on the grill. With some Golden Oyster mushrooms from out back. Not too shabby either, but not blue crabs.   
_________ BrentD, (Professor - just for Stan) ![[Linked Image from i.imgur.com]](https://i.imgur.com/qclHjMQ.jpg)
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Joined: Jan 2002
Posts: 5,084 Likes: 35
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 5,084 Likes: 35 |
Grilled striped bass, acorn squash and salad. Fresh figs and duck prosciutto appetizer. 
My problem lies in reconciling my gross habits with my net income.
- Errol Flynn
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Joined: Dec 2001
Posts: 6,271 Likes: 202
Sidelock
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Sidelock
Joined: Dec 2001
Posts: 6,271 Likes: 202 |
Pheasant [fresh today] picatta on angle hair pasta. Add to it a choice of wine and company of fellow hunters .
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Joined: Jun 2007
Posts: 313 Likes: 11
Sidelock
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Sidelock
Joined: Jun 2007
Posts: 313 Likes: 11 |
Halibut (caught last month in Alaska) Appetizer- Halibut ceviche Entree- Blackened halibut over red beans and rice. Homemade pepper sauces and red wine of course  Blackened Halibut by FGP1154, on Flickr
Last edited by Gr8day; 10/07/18 06:34 PM.
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Joined: Dec 2001
Posts: 6,993 Likes: 402
Sidelock
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Sidelock
Joined: Dec 2001
Posts: 6,993 Likes: 402 |
Whitetail roast, carrots, potatoes, fresh baked bread.
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Joined: Nov 2006
Posts: 3,436 Likes: 34
Sidelock
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Sidelock
Joined: Nov 2006
Posts: 3,436 Likes: 34 |
Tonight was leftover chicken and rice, but with sliced mild Italian elk sausage. Last night was yellowtail with fresh tangerine wedges, arugula salad with mango dressing, sliced avocado.
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Joined: Jan 2002
Posts: 9,749 Likes: 744
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 9,749 Likes: 744 |
The last of the venison, along with pork sirloin and some ground chuck. Right after the chili’s hit the Dutch oven:  Served over rice, with fresh cornbread and a domestic beer:  The basic recipe is from Steve Bodio, and can be found in his book “On the Edge of the Wild”. I put the beans in my chili, instead of on the side, as Steve does, since, I wash the pans at my house. Best, Ted
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Joined: Jan 2002
Posts: 13,149 Likes: 1147
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 13,149 Likes: 1147 |
Not sure where Bodio is from, but he may adhere to the S. Texas way of fixing chili. I once got ahold of a recipe from that area which stated that "putting beans in chili is heresy". It also added that the practice began in Mexico with peasants needing filler because they had not enough meat.
Whatever, it seems to have stuck. Almost 100% of the chili made around here has beans in it. Yours looks good, Ted. I like it both ways. We're having a chili cook-off at my church the end of this month in conjunction with the kid's Fall Festival.
SRH
May God bless America and those who defend her.
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Joined: Dec 2001
Posts: 938 Likes: 54
Sidelock
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Sidelock
Joined: Dec 2001
Posts: 938 Likes: 54 |
I am not sure where Steve is from originally but the last I knew he was living in Socorro, New Mexico, about an hour below Albuquerque. I once owned a NID 16 gauge of his that accounted for the death of several SD pheasants!!
Perry M. Kissam
NRA Patron Life Member
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