Good Times and Good Food with Dave
- Thread starter Bushcraftdave
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Thank you Tony. It’s been a fun hobby and it’s given me enough confidence to try and cook a holiday meal for the family
Kept dinner simple tonight, since it's the calm before the storm. Pan fried steaks in my cast Iron skillet. I tried a coulette cut steak today for the first time, cooked medium. Over cooked it a bit, I wanted medium rare. The other is a NY strip, cooked done (GF preference).
Used the Nordsmith Canteen Knife for the honors. The handle is a work of art and the LTWK team did an amazing job with all the contours.
Used the Nordsmith Canteen Knife for the honors. The handle is a work of art and the LTWK team did an amazing job with all the contours.
First time cooking a Turkey. I was supposed to just cook the Turkey but Covid happened and I had to rush and put together a couple of sides. Very basic spread but hey, gotta adapt.
I used the Turkey bag method and it came out moist. I brined it for 12hrs, should’ve been 48hrs. The drippings made an amazing gravy.
First Turkey completed, it came out pretty decent, I’ll take that as a win. Rib roast for Christmas next.
I used the Turkey bag method and it came out moist. I brined it for 12hrs, should’ve been 48hrs. The drippings made an amazing gravy.
First Turkey completed, it came out pretty decent, I’ll take that as a win. Rib roast for Christmas next.
![[IMG]](https://i.imgur.com/N1bBuyF.jpg "[IMG]")
![[IMG]](https://i.imgur.com/mNQ8ONJ.jpg "[IMG]")
Cajun Chicken Stew
I got inspired by a forum buddy who posted up his mother in laws Creole Chicken Stew.
Chicken thigh
Celery
Bell pepper
Onion
Garlic
Chili
Chicken stock
Cajun seasoning
Salt and pepper
Green onion
Browned the chicken
Browned the roux and then adds the veggies. I chickened put on browning the tux more, things heat up so fast when it's already hot and I was afraid of ruining it and having to start again with little time and hungry bellies to fill.
Everything mingling and percolating
On the plate
I got inspired by a forum buddy who posted up his mother in laws Creole Chicken Stew.
Chicken thigh
Celery
Bell pepper
Onion
Garlic
Chili
Chicken stock
Cajun seasoning
Salt and pepper
Green onion
Browned the chicken
Browned the roux and then adds the veggies. I chickened put on browning the tux more, things heat up so fast when it's already hot and I was afraid of ruining it and having to start again with little time and hungry bellies to fill.
Everything mingling and percolating
On the plate
A few weeks ago I made my first legit roux and I chickened out with the color development, I didn't get it brown enough in fear it would burn.
Tonight was the rematch. "Man vs Roux II"
I used Isaac Toups (chef and author of "Chasing the Gator: the New Cajun Cooking"
I'm really enjoying the book. It's full of stories of his upbringing and the food culture in Cajun country.
Cooking vessel: Dutch oven.
Roux: 1/2 cup four, 1/2 cup grape seed oil. Stirred until it was the color of milk chocolate, then threw in-
Trinity: Bell pepper, onion, 3 ribs celery- diced. 10 cloves of garlic minced.
Beer to deglaze
Browned chicken thighs (seasoned) in oven for 20 mins and then added it to the Dutch oven alone with 4 bay leaves
Simmered for 1.5 hours, was supposed to be 3 hours but we got hungry. Taste tested a few times and seasoned it with a Cajun spice blend.
Final product:
Tonight was the rematch. "Man vs Roux II"
I used Isaac Toups (chef and author of "Chasing the Gator: the New Cajun Cooking"
I'm really enjoying the book. It's full of stories of his upbringing and the food culture in Cajun country.
Cooking vessel: Dutch oven.
Roux: 1/2 cup four, 1/2 cup grape seed oil. Stirred until it was the color of milk chocolate, then threw in-
Trinity: Bell pepper, onion, 3 ribs celery- diced. 10 cloves of garlic minced.
Beer to deglaze
Browned chicken thighs (seasoned) in oven for 20 mins and then added it to the Dutch oven alone with 4 bay leaves
Simmered for 1.5 hours, was supposed to be 3 hours but we got hungry. Taste tested a few times and seasoned it with a Cajun spice blend.
Final product:
10 cloves of garlic? You won't need to worry about vampires pestering you for some time 
The last thing I cooked was for NYE and I made BBQ bacon wrapped jumbo
Shrimp. I had left over bacon and I tried the cooking bacon in a skillet with a little water and it came out so crispy! I put bbq sauce over the bacon too and they became bbq bacon chips
Prep work:
Final product:
Shrimp. I had left over bacon and I tried the cooking bacon in a skillet with a little water and it came out so crispy! I put bbq sauce over the bacon too and they became bbq bacon chips
Prep work:
Final product:
Today I bring you two Asian dishes.
First up, a braised prawn w/ roe- cooked in coconut juice, shallots, garlic, fish sauce, brown sugar, paprika, cayenne, garlic powder, and a little chicken bouillon. It’s a childhood favorite of mine.
Now we travel to South Korea for a spicy squid served with udon noodles. We have carrots, green onions, white onion, garlic, Korean chili concoction, soy sauce, and squid.
First up, a braised prawn w/ roe- cooked in coconut juice, shallots, garlic, fish sauce, brown sugar, paprika, cayenne, garlic powder, and a little chicken bouillon. It’s a childhood favorite of mine.
Now we travel to South Korea for a spicy squid served with udon noodles. We have carrots, green onions, white onion, garlic, Korean chili concoction, soy sauce, and squid.
Haha it was yummy, I’m going to make some tweaks since it was my first time making both dishes
So am I and I've had lunch
Haha thank you brother, it was fun making it
I haven’t been cooking much lately but tonight I made a deconstructed “California Roll” called a SUSHI BAKE with salmon. It’s kind of a crazy idea- it’s basically a salmon California roll casserole
A mixture of shredded imitation crab meet (1 cup), 2 baked salmon filets (cooked to just barely one) broken up (reserving a 1/4 as topping), a block or cream cheese and 2 tbsp sriracha all mixed together.
Pour mixture over sushi rice in a casserole dish. Bake at 450 for 10-15 mins. You take roasted seaweed paper and make tacos. I used the salmon and baked it in the oven to crisp it up like bacon and then used it as a topping. Add some avocado and you’ll have the best ever california roll.
A mixture of shredded imitation crab meet (1 cup), 2 baked salmon filets (cooked to just barely one) broken up (reserving a 1/4 as topping), a block or cream cheese and 2 tbsp sriracha all mixed together.
Pour mixture over sushi rice in a casserole dish. Bake at 450 for 10-15 mins. You take roasted seaweed paper and make tacos. I used the salmon and baked it in the oven to crisp it up like bacon and then used it as a topping. Add some avocado and you’ll have the best ever california roll.
I am not normally a fan of fish ... but you make that sound interesting! 
I am not normally a fan of fish ... but you make that sound interesting!
Thank you John, you should come to my house and I’ll try to make you a convert! Butter will be the key ingredient