Cooking?

Hunting
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Take your time, it’s almost better as leftovers!

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500

Literally? :bear:

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Literally, I cannot find the mountain lion kabobs, or I would post that one too.

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502

Lamb chops with a mint pesto

Lamb chops with mint pesto
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Why do I think I see spiders in some of your dishes?

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Pareidolia

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I just realized we’re in Hunting > Cooking.

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It is Rosemary! No spiders were used in making this dish.

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Sounds like something a spider would say… :thinking::thinking::thinking:

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So what you’re saying is Rosemary Does Have Legs?

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Or, tentacles? :eyes:

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Spider Soup

INGREDIENTS:

2 Tbs. olive oil
11/2 cup chopped yellow onion
2 carrots, chopped
1 stalk celery, chopped
1 Tbs. chopped garlic
1 tsp. minced ginger
4 cans tomato puree
2 cups chicken stock
Salt and white pepper, to taste
1 8-oz. container crème fraîche

DIRECTIONS:

Heat olive oil in a large sauté pan over medium heat. Add the onion, carrots, celery, ginger and garlic and cook until tender, about 10 minutes. Add the tomatoes and stock; bring to a boil; then turn down to low heat and simmer, about 20 to 30 minutes. Remove from heat, slowly stir and purée with a hand emulsifier. Add salt and white pepper to taste. Serve in bowls or espresso cups. Pipe crème fraîche on top. Use a toothpick to pull the cream into a webbed look.

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512

Fiddlehead Fern Soup Recipe

Ingredients

  • 4 cups fiddleheads, cleaned
  • 2 tablespoons butter
  • 1 small onion, minced
  • 2 cups chicken stock
  • 2 cups cream
  • ½ teaspoon lemon zest
  • Sea Salt and white pepper to taste
  • Paprika for garnish
  1. Bring a large pot of salted water with some lemon juice to a boil over high heat.
  2. Add the fiddleheads, return to a boil, and cook until they are almost tender, 5 to 8 minutes. This blanching process removes any bitterness and preps them for the soup.
  3. Drain and rinse with cold water. This stops the cooking process and helps to retain their vibrant color.
  4. Coarsely chop the fiddleheads and reserve.
  5. Melt the butter in a saucepan over medium heat. A heavy-bottomed saucepan will distribute heat evenly.
  6. Add the minced onion and cook, stirring occasionally, until they become translucent, about 5 minutes. Don’t let them brown.
  7. Add the chopped fiddleheads and chicken stock.
  8. Stir, increase the heat to medium-high, and bring to a gentle boil.
  9. Cover and cook until the fiddleheads are thoroughly tender, about 5 minutes. This ensures they are fully cooked.
  10. Add the cream, reduce the heat to medium, and heat until nearly boiling.
  11. Do not let the soup boil or the milk will curdle.
  12. Stir in the lemon zest and season the soup to taste with salt and white pepper. The lemon zest brightens the flavors.
  13. Divide the soup into four bowls, garnish with paprika, and serve immediately.
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513

Sea scallops and polenta with brown butter sauce and grilled asparagus

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Caribbean Salmon
pineapple - Rum sauce

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And spider legs….. :eyes:

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Seriously, after poisoning myself with trout while I was homeless back in 99/2k I just can’t do fish.

That looks just burnt enough that I might try and eat it!

Maybe it’s just the pineapple and RUM that has me thinking it’s gonna be decent? :thinking:

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It is a Jamaican jerk rub that is on the salmon. It works like a blackening seasoning.

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Hey now, most of them are pretty nice,… ya just need to get into the vibe a little and enjoy their herbs,…. To relax maan, ya know?

I’ve tried a couple jerk recipes,… never been impressed.

What do you use?

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