4-6 squirrels, dressed and cut in pieces
This dish is good with a salad of
late summer/early fall greens such as chick weed, dandelion or dock.
Elk River Tater Salad
My version of a classic dish. Lemons and dill are the "secret" ingredients.
6 (or so) medium taters cut in
No need to let taters cool before adding remaining ingredients. The heat will help the seasonings to permeate the salad. All measurments are approximate depending on the size of the taters and individual taste. Optional ingredients: chopped black and green olives, sliced boiled eggs, cayenne powder, and/or chopped pimiento peppers.
Coq au Vin Southern Style
1 chicken cut into 8 pieces
1/2 cup or so of flour
butter or oil
slice of ham as big as your hand, cut into 2" pieces
1 med. onion, chopped
1 garlic clove, minced
10-15 mushrooms, whole or sliced
4 bay leaves
thyme, tarragon & cayenne pepper
1 cup red or white wine
salt & pepper
1. Coat chicken pieces in a bag with the flour that has been seasoned with a bit of the herbs.
2. Heat oil or butter in a skillet & add chicken pieces, shaking off excess flour. Cook until browned.
3. In a roasting pan or casserole dish add the ingredients in this order: wine, a Tbl or more of butter, ham, bay leaves, garlic, chicken, herbs & mushrooms.
4. Cover & cook in a 350 degree oven until done, approx. 50-60 min. About 10-15 min. before done remove cover, baste & finish cooking uncovered.
If you have a big roasting pan or casserole dish, potatoes & carrots may added to make this a one dish meal.
Slap Yo' Mama Shrimp Pie
1lb. med.-large shrimp, peeled & cut in half
3/4 cup olive or peanut oil
3/4 cup flour
1 1/3 cup milk
1/2 cup each bell pepper, onion & celery, chopped
1 small potato diced
1/2 cup frozen or fresh peas
1/3 cup frozen or fresh corn
1 med. carrot, diced
pie crust dough for 2 pies
seasoning mix of one tsp each: salt, red & black pepper & thyme plus 2 pinches of file' powder
1. In a skillet make a light brown roux with the oil & flour, then immediately add the onions, celery, bell pepper, potatoes & carrot & some of the seasoning mix. Remove from heat. Stir 5 min. or so.
2. Over med. heat add milk, peas & corn & carrot to roux. Cook another 5-10 min. stirring frequently.Taste & adjust seasonings. Remove from heat.
3. Roll dough & line well greased casserole or pie dishes.
4. Add shrimp to roux/ vegetable mixture & pour into dish. Attach top to the pie& brush with the egg. Make a few slits in the top with a knife.
5. Bake in a 350-375degree oven until done, approx. 1 hour. Let cool 1/2 hr.-45min. before serving.
Contact Glenn Herskoswitz 415-924-1133 for booking information.
Copyright © 2001 Billy C. Farlow