Had a hankering for some “red meat”…with beef prices being what they are sirloins were too rich for this bunmpkin so I made venison kabobs. Paired with Greek salad all (but the olives) were fresh from garden with bbqed potatoes
I basted/marinated the meat with soya sauce woodsmoke, b.sugar,fresh chopped ginger and root beer.
When prepping the venison roast I’m sure to cut any less than disireable pieces off and cook them up for my best friend Mable.
Cut some fresh basil from outdoors to be sautéed with elephant garlic. I am making eggplant lasagna with meatballs. Sauce is made from crushed tomatoes, coarse black pepper, tomato paste, elephant garlic, fresh basil, dried oregano, meatballs. Ricotta cheese but no pasta to meet phosphates for kidneys.
I used to meet with a few IPA beer friends a couple times a week, at a local pub where I lived. We always brought dark chocolate for a period. I love that one above with the red chili and DC. It goes great with IPA.
“Bacon and sautéed garlic scape Poeboy”
Manitoba style ie subbed in mashed potatoes opposed to the Louisiana type were they dress French bread with whatever meat. I do the bacon (maple cured in this case)in the oven then I use the drippings to sautéed the scapes. When the scapes come off the pan I season them with kosher salt and hot sauce.
From there I mash the boiled taters accordingly ie lots o butter and cheese in this case cheddar and feta.
I assemble the dish and serve it much like you’d serve a Shepard’s pie. Since my mother gave me some of her fresh homemade pesto I ate mine with a big dollup on the side.
I feel the spirit of authentic poeboy is there as I use whatever it is I have on hand yet it can be elevated depending on the ingredients you choose. Plus my kids love it
Decided I would use them for supper and doing a stir fry with chicken.
No recipe as usual and added broccoli, celery, peppers, mushrooms, and some honey garlic sauce.
