My stuff has been delivered, now all I have to do is unpack and arrange it, so I can start cooking.
Does anyone have a good pheasant recipe? I have an overly aggressive male pheasant who thinks he owns my patio. I really dislike cleaning fowl, but if your recipe is extra yummy, I’ll manage, just to avoid being attacked on my own back porch. Stupid bird.
Oh cool. Was that this past Sunday, or this coming Sunday? If you’ve tried it, I’d be curious to know how you liked it.
The Sunday after I get my shit upacked. In theory, that would be the day after tomorow.
However, since I had major unplanned dental work (root canal, abcess, supersized painkiller, fever, yadda yadda) on Wednesday, and will be trying to fit all the stuff from a HUGE house with a fancy-ass California Yuppie kitchen into a smaller old rambling farmhouse with a very nice, but tiny, comparatively primitive, kitchen it may be Sunday after next.
I will certainly let you know (all of you) how it all turns out.
Best of luck with the move, and enjoy your new kitchen!
Kitchen is finally . . . almost functional. I wimped out and made a simple pork loin (dijon, rosemary marinade/coating/sauce), fried apples, spinach salad, and biscuits. Probably the course of wisdom, considering I’m not used to the stove, the kitchen or the low altitude. Wisdom is boring.
Meh. Very beige. And I’d managed to block all memory of how badly electric stoves suck. Between the electric range taking FOREVER to get hot, and the utter lack of altitude making everything cook realy fast when it does finally warm up, perhaps I’d better wait a bit before making anything fussy. 
I hate moving.
We enjoyed this, oh yes we did! Dear Og, was that yummy!
**Chefguy’s ** spaghetti sauce is good, his meatball recipe is fabulous, and aruvqan’s cassoulet recipe was amazing.
Every one else – I will make your contributions, but I need to spend a bit of time and effort on unpacking the rest of the house, cleaning up a very neglected yard while avoiding horny birds, and either figure out how to fix the damn pump or find a laundromat out here in the boonies.
Sorry I missed this earlier. I’m so glad you liked that dish! You’ve inspired me to make it again this coming week. And with your recommendation, aruvqan’s cassoulet might just have to make its way into a meal rotation (I’m thinking of adapting it to the crock pot).
glad you liked it, it is one of our favorite winter comfort foods =) feel free to use any mix of meats you want. Properly instead of raw chicken on top, it is supposed to be confit of duck leg - which is made by gently cooking duck legs in pure duck fat until all teh water is evaporated out. I use chicken as I am not a masochist and I dont want a triple bypass any time soon :eek:
If you want insanely complicated, go for a beef wellington. Or a salmon wellington.
If you want real good and not too much fuss go for stuffed chicken boobs with a white wine reduction sauce.
2 boneless skinless chicken breasts. (Get the Dolly Parton ones)
Stuffing:
Prosciutto
Olives
What ever else floats your boat
Coating:
Crushed macadamia nuts/cracker crumbs/Panko
Chop the prosciutto into small bits. Add some chopped olives, and maybe some chopped mushrooms, basil, and or whatever else strikes your fancy.
Cut a slit into the side of each chicken breast, and enlarge it into a pocket. Stuff each breast. You may need a toothpick to hold the pocket closed.
Roll in oil, and coat with the coating of your choice.
Season and cook in a pan over medium heat.
Add dry white wine to deglaze the pan and reduce to a sauce.
Serve over the chicken boobs.
A great thing to do with the meatballs is to refrigerate them, then slice them up the next day, place slices on French rolls, slather on some of the spaghetti sauce, top with mozzarella and pop under the broiler for a minute or two.
I have an uninvited guest who isn’t fond of food with actual flavor or texture. Since I’m evil, I’m making Chefguys meatballs again, fish tacos, stuffed pork loin, enchiladas & BBQ pork chops this week. 
Maybe another variation of rolled up Bird Boob (flattened chicken breast bundled around proscuitto, spinach, and mozzarella, coated with panko was Saturday), since there are as many variations as there are ingredients. I love rolled up bird boob, and refuse to even try to remember the proper names for the classic combos.