If you're blessed or afflicted with seasonal change (depending on your point of view), what foods, if any, do you prepare during the later months? For us it's something I think we invented, leastways we never heard of it before we first made it years ago. Easy and cheap: •2 cans Butter Beans (not drained, add the water) •2 cans Split Pea w/Bacon (we add only 1 can of water but you might like both) •1 can Cream of Mushroom (no water) Simmer for a few hours until it starts to meld. Add any kind of meat: browned sage sausage is good but so are chopped brats, cubed ham, etc. Pepper and season to taste, top with croutons. Does well accompanied by beer. Like home made chili and soup, it tastes even better the next day. Your turn!
I have a lot of elk that will be getting cooked up...I feel like during this time of year we use a slow cooker a lot more and just did slow cooked elk burgers.
That sounds incredible. Deer and elk are my two favorites. I've only had elk a few times, one of my friends dad used to travel up north and elk hunt. But I cherish the times I did have it.
Fall in my house means venison,we make it in alot of different ways all of it is absolutely delicious! My daughter and my son both love it.My favorite recipe is hunter's stew.
Chili Split pea soup Ten Can stew Beef Stroganoff Chili Verde I adore this time of year for the culinary opportunity.
I eat more Hispanic food when its cold. Reminds me of my childhood in a subtropical climate. The Hispanic neighbors thought it was great fun to feed a little blonde kid all the foods that little blonde kids didn't usually eat. I'm hoping to be able to move back after this winter is over.
Rice, hamburger, cream of mushroom soup, all mixed together. With a loaf of garlic bread. Meatloaf & mashed potatoes. 7 bean soup with (meat of choice) in crock pot Stuffed Bell peppers Soups, lots of homemade soups. Mushroom is my favorite.
Lots and lots of soups. Non cream based mostly. One of my favorites, french onion because I get to use sharp knives a lot to cut the onions...
NorCal seasonal changes tend to be subtle, but I do look forward to the cool months of fall as I tend to do more sausage making & smoking this time of year. Some of the Fall family favorites I make: Fresh bockwurst with red cabbage & potato pancakes with apple sauce, all home-made. Smoked kielbasa — I'm the only 'non-Polish' person in my house, so kielbasa is a real favorite this time of year... Another favorite is my Thai-style Chicken sausage...cilantro, peanut, garlic and plenty of heat.... I just need the find more time on weekends for more grinding & stuffing.......
Being I'm in Florida, it goes from hot to a little cool for the most part. But it seems that wild pig, Boston butt, gets a good rubbing of some dry rub and smoked a lot. But also being Sicilian , Here's a good and easy one.. 2 flats of cherry tomatoes Garlic...to your liking About a 1/4 cup of olive oil 1/4 stick of butter And some fresh basil Slice the tomatoes in half, add the oil, butter and garlic and simmer on low for about a half hour on low. When the tomatoes are soft, remove the lid and turn up the heat for a minute or 2, turn off the heat and add the chopped basil. Then boils some pasta, sear some scallops with olive oil and some old bay or seasoning of the sort and enjoy.