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Posted: Fri Nov 09, 2007 9:37 pm
by Menolly
Got a title for this, Stoney?
Posted: Fri Nov 09, 2007 10:25 pm
by stonemaybe
That'd be a venison sausage casserole, if you used venison sausages!
ok now I'm worried.
does 'venison and 'casserole' and 'sausage' actually mean anything in the US?????
Posted: Fri Nov 09, 2007 10:27 pm
by Menolly
Stonemaybe wrote:That'd be a venison sausage casserole, if you used venison sausages!
ok now I'm worried.
does 'venison and 'casserole' and 'sausage' actually mean anything in the US?????
tee-hee-hee
Yes, it does!!
Posted: Sat Nov 10, 2007 3:14 pm
by stonemaybe
Menolly wrote:Stonemaybe wrote:That'd be a venison sausage casserole, if you used venison sausages!
ok now I'm worried.
does 'venison and 'casserole' and 'sausage' actually mean anything in the US?????
tee-hee-hee
Yes, it does!!
Ah, but do they mean the same things!!!???
Posted: Sat Nov 10, 2007 5:11 pm
by Menolly
Stonemaybe wrote:Menolly wrote:Stonemaybe wrote:That'd be a venison sausage casserole, if you used venison sausages!
ok now I'm worried.
does 'venison and 'casserole' and 'sausage' actually mean anything in the US?????
tee-hee-hee
Yes, it does!!
Ah, but do they mean the same things!!!???
*wicked grin*
You tell me.
From the American site of the
epicurious.com Food Dictionary that Esmer shared...
Venison as described on the
game animals definition page:
The most common large game meat is venison, which, though commonly thought of as deer, is a term that broadly includes the meat from elk, moose, reindeer, caribou and antelope.
Sausage starts off as being described as:
Simply put, sausage is ground meat mixed with fat, salt and other seasonings, preservatives and sometimes fillers. Such a mixture is usually packed into a casing. Sausages can differ dramatically depending on their ingredients, additives, shape, curing technique, level of dryness and whether fresh or cooked. Most sausages are made with pork or pork combined with other meat, but there are also those made almost entirely from beef, veal, lamb, chicken or game animals. All contain varying amounts of fat. Seasonings can run the gamut from garlic to nutmeg. Some sausages are hot and spicy and others so mild they border on bland.
And finally,
casserole is defined as:
A "casserole dish" usually refers to a deep, round, ovenproof container with handles and a tight-fitting lid. It can be glass, metal, ceramic or any other heatproof material. A casserole's ingredients can include meat, vegetables, beans, rice and anything else that might seem appropriate. Often a topping such as cheese or bread crumbs is added for texture and flavor.
What say you?
Posted: Sat Nov 10, 2007 5:17 pm
by stonemaybe
That looks the same!
The most common large game meat is venison, which, though commonly thought of as deer, is a term that broadly includes the meat from elk, moose, reindeer, caribou and antelope
Except we don't have that many elk, moose, reindeer, caribou or antelope over here!
Posted: Sat Nov 10, 2007 5:30 pm
by Menolly
Stonemaybe wrote: That looks the same!
The most common large game meat is venison, which, though commonly thought of as deer, is a term that broadly includes the meat from elk, moose, reindeer, caribou and antelope
Except we don't have that many elk, moose, reindeer, caribou or antelope over here!
I don't think reindeer or antelope are raised here for meat at all, and I'm pretty sure neither is native to US soil. I'm not even sure about caribou. And elk, moose, and caribou meat for sale is probably only in specialty stores or via websites. As the site says, venison commonly refers to deer meat here.
So, surprise Stoney! Like
worchestershire sauce, we do have
some terms in common.
Posted: Sat Nov 10, 2007 7:26 pm
by Damelon
I saw this shrimp recipe on a website for dishes from the Veracruz region of Mexico. I think I'm going to try it tonight.
* 1 1/2 to 2 lbs. medium shrimp, shelled and deveined
* 1 medium white onion, peeled and finely chopped
* 1 small carrot, peeled and finely chopped
* 1 small stalk celery, finely chopped
* 3 cloves garlic, finely minced
* 3 teaspoons pure vanilla extract
* 2 teaspoons freshly-ground black pepper
* salt to taste
* 1/2 cup unsalted butter
* 1/2 cup olive oil
* 1 cup dry white wine
* 1 1/2 cups chicken broth
Preparation:
Marinate the shrimp in a mixture of the onion, carrot, celery, garlic, vanilla, salt and pepper in a non-reactive container for 1 1/2-2 hours, refrigerated.
Melt the butter in a large skillet with the olive oil and saute the shrimp mixture, turning frequently, until the shrimp are just pink.
At this point, more vanilla extract may be added to taste.
Transfer the shrimp to a dish and add the wine and chicken broth to the skillet, cooking until the wine has reduced and the sauce thickened.
Place the shrimp in the skillet with the sauce and cook quickly until just heated through.
Overcooking shrimp results in a significant loss of flavor.
This dish is nicely accompanied by white rice, a simple, lightly-dressed green salad and French rolls or bolillos.
Serves 8.
Posted: Sat Nov 10, 2007 9:11 pm
by Menolly
Did the recipe have a title, High L-rd? It sounds interesting, especially with the vanilla! I would break out my clear Mexican vanilla for that.
Posted: Sat Nov 10, 2007 9:23 pm
by Damelon
Camarones Xanath
Posted: Sat Nov 10, 2007 9:29 pm
by stonemaybe
Damelon wrote:Camarones Xanath
Now THAT is a dramatic title!
Posted: Sat Nov 10, 2007 10:41 pm
by Menolly
Thanks High L-rd!!
So OK Stoney, what makes it dramatic?
Posted: Sun Nov 11, 2007 12:08 am
by Sunbaneglasses
Chilidogs, tater tots and baked beans. Heh, I asked the kids what they wanted.
Posted: Sun Nov 11, 2007 12:41 am
by Menolly
Chicken tetrazzini
The half I froze last time I assembled it.
Posted: Sun Nov 11, 2007 1:00 am
by Worm of Despite
Three pounds of feta cheese.
Posted: Sun Nov 11, 2007 1:16 am
by Menolly
WHAT???
Posted: Fri Nov 16, 2007 5:53 pm
by stonemaybe
ok this is cooking as I type, so I'll have to check back later and tell if it's worthwhile! Quantities are what i'm guessing for 2 of us)
salmon with madras mash
potatoes (2 medium/lage)
onion, one large, sliced
garlic, 2 cloves chopped
mild curry paste
mustard seeds
good quality salmon fillet, skin on
slice onions are garlic and throw into a non-stick pan to caramelise slowly for about 40 minutes.
Boil spuds.
When both are ready, sprinkle one side of salmon with mustard seeds and fry quickly in oil and a little butter.
Mash spuds and add curry paste, olive oil and salt and pepper to taste.
Serve salmon with a portion of the onions, the mash, a few garden peas, and a wedge of lemon.
Posted: Fri Nov 16, 2007 6:03 pm
by Cameraman Jenn
Antelope is very common out west. Here's an excerpt from National Geographic's website:
Fleet-footed pronghorn antelopes are among the speediest animals in North America. They can run at more than 53 miles (86 kilometers) an hour, leaving pursuing coyotes and bobcats in the dust. Pronghorns are also great distance runners that can travel for miles at half that speed.
Pronghorns are about three feet (one meter) tall at the shoulders. They are reddish brown, but feature white stomachs and wide, white stripes on their throats. When startled they raise the hair on their rumps to display a white warning patch that can be seen for miles.
Both sexes sport impressive, backward-curving horns. The horns split to form forward-pointing prongs that give the species its name. Some animals have horns that are more than a foot (30 centimeters) long.
Like other even-toed hoofed animals, pronghorns chew cud—their own partially digested food. The meal of choice for this speedy herbivore is generally grass, sagebrush, and other vegetation.
Pronghorns mate each fall in the dry, open lands of western North America. Bucks gather harems of females and protect them jealously—sometimes battling rivals in spectacular and dangerous fights. In the spring, females give birth to one or two young, which can outrun a human after just a few days.
Pronghorns are hunted throughout much of their natural range, but some subspecies are endangered.
Just an FYI, Antelope that has grazed on the open grasslands of Wyoming is one of the tastiest venisons you can ever imagine.
Posted: Fri Nov 16, 2007 6:07 pm
by Menolly
Sounds interesting, Stoney. I don't think I ever had a salmon, or any kind of fish, curry. Shrimp, scallops, and calamari, yeah. But not fish. Definitely do let us know how it turns out.
Thanks for the information on the antelope, Jenn! I have so much to learn about my own country!
~*~edit~*~
Oh...
On reread I see the salmon is not cooked in the curry. That makes more sense.
Posted: Fri Nov 16, 2007 7:46 pm
by stonemaybe
First off, then. The above was great! Really really nice combinations.
As for never having fish curries!!!!! Fish curry is the only type of curry I make now! Just cook the curry as normal, grill a frozen pollack or whatever, add to the curry veg+sauce, midway through cooking. SO much nicer than chicken or beef or whatever.
In fact, seeing as I have some salmon fillet left over, that's what I'll use it for tomorrow! Mmmmmm