Monday, August 22, 2011
Closing Out Kill It, Catch It, Cultivate It Week
First was homemade pasta (above) with melted brie, 'maters, basil, and garlic. A staple of summer, I pine for this. And like me, my bro, and my dad, I made this with my kids. It's a tradition... one I hope they pass on to their kiddoes. We have a pasta machine, but I tend to like it cut wide and rustica with a simple pizza cutter.
We also had corned venison, thanks to Hank Shaw's absolutely terrific corned venison recipe. If y'all have a tough old roast of a forgotten critter, this is the recipe you need to do. With homegrown fried okra. The corn is local, but not not mine. We grew some, but it tasted like paste on a stalk.
There was Mexican night of course, with jalapeno cheddar grilled sausage in homemade tortillas. We made some frijoles, which were not from 'round these parts, but damn tasty nonetheless. And they WERE from Lubbock, Mrs. Scampwalker's hometown, so it still seemed appropriate. Avacado? Yeah, ya busted me.
The piece de resistance was Hungarian partridge, Andalusian style. My love of Spanish food is well documented, and this mixture of roasted onions, sweet raisins, and tart vinegar was spot-on. Paired with saffron rice and a tomato and olive salad, I almost felt like I was back in Iberia.