"Tonights Supper on the grill"

L Ross

Well-Known Member
Today for lunch We had a homemade Smoked Polish Kielbasa & Boiled potatoes and carrots! Made a condiment mix of White horseradish, Polish mustard and ketchup!
Tonight it was Fillet of Sole Mediterranean style with Limes from my Lime tree! There is still a few more hanging on through the winter!
And now a piece of Lindt 85 % chocolate with 2 oz of Evan Williams!
Just had our traditional Sunday Supper pizza. Now two fingers of Evan Williams and two mini Hershey bars. Good old American barnyard chocolate, as the Europeans would say.
 

L Ross

Well-Known Member
Kraut and pork with goat cheese and pepper stuffed mushrooms. And a slice of venison raisin pie.
This venison raisin pie of which you speak. Is that basically mince meat pie? Minced or ground venison, raisins, currants, apples, suet, a little brown sugar, a little vinegar, and a bunch of spices?
 

Mitty38

Well-Known Member
This venison raisin pie of which you speak. Is that basically mince meat pie? Minced or ground venison, raisins, currants, apples, suet, a little brown sugar, a little vinegar, and a bunch of spices?
Yep. Ground Venison, with real butter instead of suet. Bosc pears cut in small cubes instead of apples. Cooking sherry instead of wine.No added salt as it is in the sherry. But basically everything else the same as mince meat pie.
 

Mitty38

Well-Known Member
Ye kinda the same. I suppose you could do it just like you do up a regular minced pie.
But this is just something I developed from what I had laying around. Substitution kind of thing. On a day I did not feel like going out and the cupboards were bare.
I don't call it mince meat because it is not traditionally the same.
Others like it enough, that I never have to take any back home.
So I continue to make it the same.
The pears are cut in cubes, because they cook up more then apple and do not shred. Used dried raisins and cranberries because I always have them around for snacking. Same with the real butter and cooking sherry. Just use a pinch less than suet and wine. The large slash of sherry could be left out but it, kinda makes up for the lack of mashed or shredded apples if that makes any sense.
Can't really give you a recipe cause it's a cook by feel, and sight, kind of thing. A smidge of this, a dash of that ect
 
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L Ross

Well-Known Member
My Grandma made real mince meat pie. On the farm she used beef. From waht I read mince meat pies were once served at coronations and were only available to royalty. This was in the 11th century. When I think of how exotic the spices were and all of the dried fruits, well yeah, commoners need not apply. And venison, well yeah, you get caught poaching the King's deer and God help you.IMG_4995.jpg

So when I wanted to recreate my Grandma's pie without her being around, and no one knowing what happened to her recipe if she even had one. I found any number of mince meat recipes purported to be from the 19th century and started there. I did not find candied citron, even at Amish and Mennonite groceries. I substituted dried apricots I found in the cupboard. I used two venison neck roasts that I crock potted over night then picked clean and diced all the meat. I used real beef suet. Raisins, currants, yellow raisins, apples, apricots, brown sugar, vinegar, cinnamon, cloves, nutmeg, coriander, then it is finished with dark rum and brandy.

This pie turned out very good. After I baked one, I tweaked the filling by using up all the rest of the venison and suet, reducing the sugar and doubling the spices. Then we canned 7 quarts of filling. The pie is extremely hearty and filling. If you served yourself a full classic slice you better plan on it being your whole meal.
 
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JWFilips

Well-Known Member
Yes, The expensive spices made them elite! Most old English Recipes state suet but no meat other than nut meats! and no cranberries they were new word fruits!
 

JWFilips

Well-Known Member
By The Way: have any of you had a Real English plum or Christmas pudding? My Boss gave me one as a gift years ago ( just add rum)
Took about 1 1/2 hours to steam But it was excellent! Never had one before or since!
 

CWLONGSHOT

Well-Known Member
Chicken Lolly pops!

I usually do these on the smoker but its raining again so Im gonna try them "wet" in the oven.

Yellow Wax beans n roasted taters.

Been marinating all day with my favorite chicken bath.

CW
 

JWFilips

Well-Known Member
Yesterday I put up a crockpot of Chicken thighs with tomato sauce ....nothing fancy just trying to recapture the taste of my youth when my Mother made them...... It was very chicken forward .
Sauce was my dense tomato puree sauce from my garden ( with nothing in it ) To the sauce I added a dash of garlic powder & onion powders and some salt & black pepper. My pure tomato sauce from that year was a bit sharp so a bit of sugar to mellow it!
Did not want to over season it or make it Italian just trying to duplicate the honest flavors she used to bring out of food!
It cooked in the low cooker for 4 hrs yesterday I cooled it and put it in the refridge so I could have it after hunting today!
She got it going about the time of my drive home
Well my wife loved it however My sauce from my garden is to "sauce forward" even with little seasonings. That it why it is so great with pasta! However as a sauce replacement for my mothers sauced sautéed chicken thighs it failed! You taste the sauce first then maybe the chicken! Just trying to figure out if my Mom's sauce was weaker or watered down or just made from home canned tomatoes which we always had 50 ball jars of whole canned tomatoes in the canning larder!
Anyway it was a good meal but not the way my Mom made it!
I quizzed my living SIL's yesterday and they had no Idea! But both remember only Canned whole tomatoes in the Ball jars!
So Now I'm on the road to discovery...How did she do it! The next on my list is her beef soup with large marrow bones that my Dad relished like someone eating crab legs! He was a Marrow junkie I only got tastes until the age of 7! Then I got one of my own!
The broth was most definitely Beef broth from the meat, but it was tinted light red from the addition of canned tomatoes which gave the soup a slight acidity
That made the cheap meat tender and gave it a bit of a zip in flavor!
 
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L Ross

Well-Known Member
Yesterday I put up a crockpot of Chicken thighs with tomato sauce ....nothing fancy just trying to recapture the taste of my youth when my Mother made them...... It was very chicken forward .
Sauce was my dense tomato puree sauce from my garden ( with nothing in it ) To the sauce I added a dash of garlic powder & onion powders and some salt & black pepper. My pure tomato sauce from that year was a bit sharp so a bit of sugar to mellow it!
Did not want to over season it or make it Italian just trying to duplicate the honest flavors she used to bring out of food!
It cooked in the low cooker for 4 hrs yesterday I cooled it and put it in the refridge so I could have it after hunting today!
She got it going about the time of my drive home
Well my wife loved it however My sauce from my garden is to "sauce forward" even with little seasonings. That it why it is so great with pasta! However as a sauce replacement for my mothers sauced sautéed chicken thighs it failed! You taste the sauce first then maybe the chicken! Just trying to figure out if my Mom's sauce was weaker or watered down or just made from home canned tomatoes which we always had 50 ball jars of whole canned tomatoes in the canning larder!
Anyway it was a good meal but not the way my Mom made it!
I quizzed my living SIL's yesterday and they had no Idea! But both remember only Canned whole tomatoes in the Ball jars!
So Now I'm on the road to discovery...How did she do it! The next on my list is her beef soup with large marrow bones that my Dad relished like someone eating crab legs! He was a Marrow junkie I only got tastes until the age of 7! Then I got one of my own!
The broth was most definitely Beef broth from the meat, but it was tinted light red from the addition of canned tomatoes which gave the soup a slight acidity
That made the cheap meat tender and gave it a bit of a zip in flavor!
Perhaps it was the chicken that made it "chicken forward". When my Grandma made stewed chicken she sourced old worn out laying hens. First from her own flock on the farm, and later she'd find them wherever she could. Sue and I take worn out layer hens that people do not want to over Winter and pay for feed when they are getting few or no eggs. Usually we can get them for free.

We can them in quart jars, bone in, skin on, only we segregate the white and dark meat. The chicken comes out of the jars falling apart tender surrounded in chicken jello that melts down into rich stock. The bones slide right out. We do this because of the superior chicken flavor. Something that 8 week old white leghorn meat chickens just don't have. When we butcher these old gals they look a lot like Fog Horn Leg Horn's girl friend Miss Priss. Scrawny, ungainly looking things that you would not think would be good. Canned chicken in gravy over biscuits, Quesadillas, soups, and pot pies are just some of the uses. Intense chicken flavor!
 

RicinYakima

High Steppes of Eastern Washington
You and L Ross have the answers. In Appalachia we never made "puree" sauce, just canned tomatoes. That with onions and salt and pepper with the old layers stewed in a pot. I think that is about the most common "po white folk" meal there is.
 

smokeywolf

Well-Known Member
I'm still nursing the sciatica. Mom's been doing all the cooking. Fantastic tacos last night, tuna melts for us boys tonight. She made a salad for herself.
Sciatica is getting better. First day today without ibuprofen.
 

dale2242

Well-Known Member
I did a couple of bacon wrapped pork tenderloins for dinner Friday night.
They got a coating of Mongolian BBQ sauce 1/2 hr before they were done.
Bacon wrapping not only enhances the flavor of the tenderloins but keeps the juicy.
I had leftover stuffing for shotgun shells so I also made 10 of those.
 

Mitty38

Well-Known Member
Not on the Grill but making pot luck chilli tonight. It becomes a family affair and is our way of cleaning out the food stores and organizing them again.
We basically scrounge thru the freezer and cup boards and find off ball stuff that never got in what ever it was bought for.

My niece gets food pantry stuff and can not eat the Spaghetti Sauce so gave me 5 soup cans of welfare spaghetti sauce.
So there is the base. Now season it up and put some brown sugar in it so whatever we end upaking tastes like sweet chilli.
Next found a can of chilli beans and one of black beans, toss that in there. A stray can of pork n beens, why not?. My wife hates creamed corn as a side, and found a can, so let's toss that in there.
Ok time to hit the freezer.
1 bag of frozen bell peppers, ye that will work. 2 bags of frozen tomatoes from our plants last summer, ok. Wife says we have a chub of frozen ground turkey that the date expired on a month ago and one soy burger, that no one will eat now that we got the good stuff. Ok get out the cast iron, unthawing that stuff. The add that 1/4 onion that's in the vegi drawer, a little salt, and pepper. Now dump that in there.
Ok pot is full. One final taste IMG_20230108_145541870.jpg Seasoning just right the let it simmer for a couple hours with everyone walking by, stoping to give it a stir.