RC Tank Warfare community hobby forum

Those are all intriguing! What is the never-again pheasant stuffed with?

Mike.

Jimster wrote: ↑Tue Dec 24, 2024 1:59 am

Jimster! Home made cheeseball!!! I can totally get into that, love it.

Meter rat wrote: ↑Tue Dec 24, 2024 6:29 pm That’s a lot of the preparation for tomorrow. If any one asks me to bone out, and stuff a pheasant again. I will stuff them. Pigs in blanket’s venison and leek sausage. Oysters with shallots in red wine vinegar for Boxing Day.
IMG_5547.jpeg

Ohhhh this is looking good Mr. Rat

Love the mignonette for the Oysters.

Those pigs look good for sure but I'll have to share when I make some proper pigs in a blanket tomorrow. The English kids called them Sausage rolls but they're called Pigs in a Blanket here so I'd guess were talking about regional foods.

And De-boned stuffed Pheasant? You've got some hidden skills my friend. Nice work

Ok regional maybe not really. Apples are plentiful where I am in New York and I'm a fiend for cider and almost anything apple, fresh, frozen or other. But, I gotta share this secret easy pie that trust me is sooooo tasty. Is it really Dutch? I dunno but its just soo good. I picked this up at Shop Rite for $5.99 and the wife just baked it. Trust me it sounds and looks cheesy and its just freezer to oven but it really is that good.





Roast Chicken Dinner later.

Pigs in a Blanket lesson for Mr. Rat, Tomorrow...

ColemanCollector wrote: ↑Tue Dec 24, 2024 7:48 pm Those are all intriguing! What is the never-again pheasant stuffed with?

Mike.

Sausage meat, apricots, onions, parsley, thyme, and cranberries.

MrChef wrote: ↑Tue Dec 24, 2024 8:13 pm

Ohhhh this is looking good Mr. Rat

Love the mignonette for the Oysters.

Those pigs look good for sure but I'll have to share when I make some proper pigs in a blanket tomorrow. The English kids called them Sausage rolls but they're called Pigs in a Blanket here so I'd guess were talking about regional foods.

And De-boned stuffed Pheasant? You've got some hidden skills my friend. Nice work

Mr Chef. Pigs in blanket’s are sausage, wrapped in smoked streaky bacon. Sausage roles are sausage meat wrapped in puff pastry. I know how to make sausage roles. No lesson required here.
I am never ever taking out a skeleton and stuffing anything ever again. First and last time. Took me 2:30 hours. I can’t even pronounce mignonette.

Not an oyster fan but I’ll finish off the other dishes if you have leftovers.

Just pulled this beauty out of the oven. A pecan pie for tomorrow’s Christmas meal.
It’s cooling this very moment and magical smell fills the house. Mmmm!


Sent from my iPhone using Tapatalk

Perfect time for some snacks.

Sabrett's are from the Bronx, NY so there's something regional. These are Pigs in a Blanket over here. Home style using the classic Pillsbury Crescent Rolls just like Mom used to make em. Only thing I do different is a little egg wash at the end just before baking.

,

Roll em out, I put plastic wrap on the board so they don't stick.



Sooooo there's a snugly rolled blanket





Then I pop em in the freezer for 30 minutes which makes em easy to cut and trim. Egg wash and then into the oven at 375F for 17 minutes and Voila!



Wifey likes Guldens Spicy Brown Mustard, I like Sweet German Mustard. But typically American I also made some Velveeta Cheese Sauce

I never thought to keep two triangles intact for a square blanket and then cut them down! My versions have been much messier. I usually cut the triangles into three parts and wrap "Lil Smokies". Will have to use your method on my next attempt!

Jimster wrote: ↑Tue Dec 24, 2024 1:59 am

Love the look of this. Never heard of it before. I Will give it a try, minus the nuts, for Hogmanay.

Jimster wrote: ↑Tue Dec 24, 2024 11:48 pm


Sent from my iPhone using Tapatalk

Pecan pie, not sure of, same with pumpkin pie. Maybe because I have never had a good one.

I may have a small hangover this morning. Breakfast for one, before the rest of the family get up, and the piece and tranquility is shattered.
Oysters and Bloody Mary. I can see I will have to teach Mr Chef how to make proper sausage roles.