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  #1501  
Old 8 October 2017, 14:36
dbuck1031 dbuck1031 is offline
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Yesterday to Today...

This -


Into THIS -


Wife made Venison Wellington today, and it is DELICIOUS!
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  #1502  
Old 8 October 2017, 14:46
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^^^^That looks awesome. Any chance you can post the recipe? My wife has been trying to perfect the dish, but the dough/wrapping does not come out so well.

Thanks.
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  #1503  
Old 8 October 2017, 15:20
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Absolutely perfectly cooked, and venison Wellington with the filo dough is no easy feat. Outstanding.
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  #1504  
Old 8 October 2017, 16:10
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Burnt Ends--After

This is a mediocre out come. I am not happy with the bark. I think a cooking temp of 275 is needed. But, they smell and taste great. We'll see what the 2nd try looks like.
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  #1505  
Old 8 October 2017, 16:33
shady1 shady1 is online now
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Well done dbuck. To you and your wife. Yeah, recipe for that one please. And Expat. That looks very tempting as well.
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  #1506  
Old 9 October 2017, 11:24
dbuck1031 dbuck1031 is offline
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Venison Backstrap - 2.5-3lb
Salt and Pepper entirety - brush with dijon mustard - SEAR on all sides in hot skillet and butter, with fresh sprig of Thyme - baste with thyme and butter while searing. Let rest (20 minutes)
Dice shallots (2 to 3), mushrooms (1/2 pack fresh white sliced), garlic (2 cloves), and saute down in skillet with butter
Layer out Prosciutto - enough to wrap backstrap, I bought a pound and had some left over. Spread Mushroom Mixture onto Prosciutto, then place backstrap, and wrap. Wrap all in plastic wrap - refrigerate/cool for 30 minutes.
Unwrap and place in center of puff pastry, wrap/roll like a burrito. Brush with egg yolk (6 egg yolks). ** We also had issues with the pastry in the past, her solution was cranking up the heat - she has it down now.
Place in preheated 425 degree oven and cook for 35 minutes (or until interior is 125 degrees F) - She says 35 minutes, but she ALWAYS winds up pulling it around 28-30 minutes, then lets it stand for about 10 minutes.

A lot of people say something about the mustard before the sear, and after - we don't care much for mustard, so we put it on BEFORE the sear, then just don't add more.
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  #1507  
Old 9 October 2017, 21:26
Azatty Azatty is offline
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Quote:
Originally Posted by Expatmedic View Post
^^^^That looks awesome. Any chance you can post the recipe? My wife has been trying to perfect the dish, but the dough/wrapping does not come out so well.

Thanks.
The Phyllo sheet is the moisture barrier between the tenderloin and the puff pastry. Once it's rolled up, refrigerate it a while. Puff pastry absolutely needs high heat to puff and then set before the steam escapes, and refrigerating the roll keeps the inside from getting too hot while the puff pastry does its magic.
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  #1508  
Old 9 October 2017, 21:53
shady1 shady1 is online now
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Originally Posted by dbuck1031 View Post
Venison Backstrap - 2.5-3lb
Salt and Pepper entirety - brush with dijon mustard - SEAR on all sides in hot skillet and butter, with fresh sprig of Thyme - baste with thyme and butter while searing. Let rest (20 minutes)
Dice shallots (2 to 3), mushrooms (1/2 pack fresh white sliced), garlic (2 cloves), and saute down in skillet with butter
Layer out Prosciutto - enough to wrap backstrap, I bought a pound and had some left over. Spread Mushroom Mixture onto Prosciutto, then place backstrap, and wrap. Wrap all in plastic wrap - refrigerate/cool for 30 minutes.
Unwrap and place in center of puff pastry, wrap/roll like a burrito. Brush with egg yolk (6 egg yolks). ** We also had issues with the pastry in the past, her solution was cranking up the heat - she has it down now.
Place in preheated 425 degree oven and cook for 35 minutes (or until interior is 125 degrees F) - She says 35 minutes, but she ALWAYS winds up pulling it around 28-30 minutes, then lets it stand for about 10 minutes.

A lot of people say something about the mustard before the sear, and after - we don't care much for mustard, so we put it on BEFORE the sear, then just don't add more.
Oh hell yes ! Thanks man.
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  #1509  
Old 11 October 2017, 16:42
shady1 shady1 is online now
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here's a couple for Mingo and Expat........


haloween-wedding-ideas-food-prosciutto-meat-head.jpg

Last edited by shady1; 11 October 2017 at 16:53.
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  #1510  
Old 11 October 2017, 16:43
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Mmmmmmm......Yummy !


9c1972fb7f6afd75451ed43681f66cac--dog-halloween-halloween-crafts.jpg
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  #1511  
Old 11 October 2017, 16:45
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Mingo Kane Mingo Kane is offline
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Mmmmmmm......Yummy !


Attachment 38077
Jewish?
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  #1512  
Old 11 October 2017, 16:52
shady1 shady1 is online now
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Jewish?
No. Not that there's anything wrong with that. But I am a rabid anti-dentite.
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  #1513  
Old 11 October 2017, 18:34
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here's a couple for Mingo and Expat........


Attachment 38076
"It puts the lotion on its skin or it gets the hose again. It does this whenever it is told."

At least it looks like skin to me.
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  #1514  
Old 11 October 2017, 18:38
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here's a couple for Mingo and Expat........


Attachment 38076
Haha, That shit looks like a Mexican drug cartel murder scene.
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  #1515  
Old 11 October 2017, 19:29
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Haha, That shit looks like a Mexican drug cartel murder scene.
Took a good 30 seconds before I saw the cheese, thought it was Ann Coulter.
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  #1516  
Old 11 October 2017, 19:42
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So I'm seeing you knuckle-draggers using Prosciutto in various (and different) ways, and that's good, but what's a self-respecting knuckle-dragger to do when HH6 is gone, and he wants a decent feed with little to now impact or cleanup to do?

Prosciutto e melone, con grissini. Proscuitto and melon, with bread sticks. The salty and sweet combo, tempered with the bread, is killer. I prefer to stick with plain sticks, but the sesame is ok, too.

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  #1517  
Old 11 October 2017, 19:46
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Never really cared for melon til I discovered Tajin. Rethinking my immigration stance.
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  #1518  
Old 11 October 2017, 22:54
shady1 shady1 is online now
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Originally Posted by B 2/75 View Post
So I'm seeing you knuckle-draggers using Prosciutto in various (and different) ways, and that's good, but what's a self-respecting knuckle-dragger to do when HH6 is gone, and he wants a decent feed with little to now impact or cleanup to do?

Prosciutto e melone, con grissini. Proscuitto and melon, with bread sticks. The salty and sweet combo, tempered with the bread, is killer. I prefer to stick with plain sticks, but the sesame is ok, too.

[IMG
Hell yeah brother. Prosciutto goes good on a froze horse. Gettin a little jiggy with the sesame huh ? You freakin rebel you .
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  #1519  
Old 14 October 2017, 04:14
dbuck1031 dbuck1031 is offline
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For the upcoming Holidays. Wife's Family Recipe - her dad made this every year until he passed in '13. Since then I have taken up the mantle, and actually wrote it down as this had been passed along through generations by verbal instruction. I was the last (and single remaining) person taught this recipe. This stuff is addictive.

Also have a dynamite King Ranch Casserole as per her family history.

Ryan Family Stuffing

Cornbread - Morrison Mix - Prepare as listed on Package
OR
Cornbread from scratch (Makes one 8inch Square Pan of Corn Bread)
1 1/2 cups Yellow Corn Meal 1/2 cup Flour
1 T Baking Powder 1 t Salt
1 T Sugar

1 egg
1/4 cup melted butter 1 cup milk

Pre-Heat Oven to 425 D F
Grease 8 inch Pan
Sift all dry ingredients together
Blend Egg, Milk, Butter together
Add dry ingredients to wet until mixed together and moist
Turn Batter into Pan
Bake 20-25 Minutes or until top is golden brown

Stuffing (Yields 6 cups as written - 3 X Recipe feeds 10 adults + 4 kids w/ some leftover)

Set Oven to 350 Degrees F to preheat - Bake for 40-45 minutes

Sauté Together until translucent with 1/2 cup Butter:
1 cup chopped onion
1 cup chopped celery

Break up one 8 inch pan cornbread (can use 1/2 pan cornbread (3cups) and 3 Cups soft bread cubes (French Bread, Croutons, etc).
1 - 13 3/4 oz. can chicken broth
1 egg - beaten
2 t poultry seasoning
1 -1 1/2 t ground sage
1/4 t salt
1/8 t black pepper
3 boiled eggs - chopped/cubed
2 cups roasted turkey

Combine sautéed ingredients with remaining ingredients. Toss lightly until bread is thoroughly moistened. Place in square baking dish or 1 1/2 qt casserole dish. Or lightly stuff into body and neck of one 12+lb turkey. When tripling recipe, 1 pan cornbread, 1 loaf French bread, 1 package Pepperidge Farm Stuffing, Herb Seasoned - 14 oz bag, makes desired amount of breaded ingredients.

t = Teaspoon
T = Tablespoon
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  #1520  
Old 15 October 2017, 19:44
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One of my favorite backstrap recipes, quick and easy:

Cut backstrap into medallions about 2” thick
Turn on broiler
Brush an oven safe pan with olive oil. I use a cast iron skillet.
Lay steaks in pan so they do not touch.
Brush them with olive oil, both sides.
Rub with fresh crushed garlic.
Sprinkle with a few pinches of mustard powder.
Apply a few short shots of Worcestershire sauce.
Add fresh ground pepper.
Add some crushed rosemary.

Put the pan on the top rack of the broiler.
Set the timer for 4 minutes and DO NOT leave the kitchen.
If you have an instant read thermometer bust it out.
At 4 minutes check with the thermometer, I like about 120deg F.
Remember they will continue to cook after you pull them.
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