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Fiddlebacks and Food
- Thread starter Dcaggie06
- Start date
Mistwalker
Gold Member
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- Dec 22, 2007
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- 19,096
- Joined
- Mar 15, 2014
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- 372
Hey Mist,
You have so many great pictures of good food, what do you think would be your favored blade to cook with? Shank, Asp, Finger.........
You have so many great pictures of good food, what do you think would be your favored blade to cook with? Shank, Asp, Finger.........
prom52
Gold Member
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- Jan 13, 2014
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- 2,311
Fresh from a pitaya cactus and into a nice fruit salad for today's breakfast. My new Big Sneaky slays the Dragon (fruit). In case you've never tried one, do yourself a favor and pick a few up while they're in season. They have the consistency of a kiwi with a flavor that is oh so yummy. Pairs well with fresh strawberries, blueberries.....whatever else you care to mix in your salad. Also great for making smoothies......mouth watering goodness !
Comprehensivist
Platinum Member
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- Aug 23, 2008
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That is a tasty looking fruit salad Peter. That is beautiful Big Sneaky too with the Emerald burlap and tapered tang. I'll bet it balances like a dream.
Phil
Phil
prom52
Gold Member
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- Jan 13, 2014
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It sure does Phil......just in front of the forward pins......Andy works his magic in subtle ways !
- Joined
- Dec 7, 2013
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- 914
I thought I'd bump this thread by making my first Fiddlebacks & Food post with my new Bushcrafter.
I made "Beef & Broccoli Pie," which is an old family recipe (no doubt from our ancestors hailing from Britannia). It doesn't really require much knife work, but I was dying trying to justify carrying my new knife wherever I went.
It was delicious. :thumb up:
Michael
I made "Beef & Broccoli Pie," which is an old family recipe (no doubt from our ancestors hailing from Britannia). It doesn't really require much knife work, but I was dying trying to justify carrying my new knife wherever I went.
It was delicious. :thumb up:
Michael
- Joined
- Mar 10, 2014
- Messages
- 1,704
Looks great Michael! I'll have to give that a go. Can't get half of the ingredients shown, but I've gotten real good at making things up since we got here. Nice knife!
I thought I'd bump this thread by making my first Fiddlebacks & Food post with my new Bushcrafter.
I made "Beef & Broccoli Pie," which is an old family recipe (no doubt from our ancestors hailing from Britannia). It doesn't really require much knife work, but I was dying trying to justify carrying my new knife wherever I went.
It was delicious. :thumb up:
Michael
- Joined
- Dec 7, 2013
- Messages
- 914
Thanks. This is actually one of those recipes that's just a list of ingredients (not even quantities) and you have to make it "by feel." Since we only make it from time to time, that means it is a little different every time. We've used different cheeses, different veggies, etc. The kicker is to mix in some flour to the meat-onion mix before adding the cream cheese and some milk. That (and sometimes an egg added after that) makes sure it's not runny or anything.
It's funny, I think I've recreated three recipes off of this thread so far. Every one has been delicious. Who knew Andy'd be running a recipe club too?
Michael
schmittie
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- Nov 28, 2009
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Brought out leftover veggies for garden hash this morning for breakfast.
While the bacon is rendering down -
(it was an old potato, can you tell? Lol)
Peppers, onion and garlic
Grilled corn from the other night
All together
With an egg on top
While the bacon is rendering down -
Peppers, onion and garlic
Grilled corn from the other night
All together
With an egg on top
- Joined
- Jan 14, 2014
- Messages
- 1,174
Soooooo... I was in the process of giving yall another recipe and entry to F&F when a first occured... One of my FBs bit me! Unfortunately I dont have pics of the bite or the food i was making. I just thank god 01 sharpens up like it does, it was a clean cut to the bone, but is already healing nicely. Here is the recipe.
Chicken Quesadillas
1 package of Chicken legs (drumsticks)
1 onion
2-4 jalapenos
2 chicken boullion cubes
3 cloves of garlic crushed
2 limes
2 cans of tomato sauce
1 can of black beans
2-3 cups of shredded cheese (fiesta blend is best)
1 can of Rotel
1 small can of green chiles
Fresh Cilantro
1-2 dz tortillas (homemade b****es!!!)
Take chicken legs and cut the ends off (bone and all). You want the open marrow to enhance flavor. Season with salt, pepper, cayenne, chili powder, onion powder and toss. Grill for 1-2 minutes a side. Set aside. Fill up Pot of water for boiling. Cube onion and add. Crush garlic cloves and add in. Add boullion cubes, tomato sauce, and Jalapenos to taste. Squeeze lime juice into water. Add chicken. Season to taste with salt and pepper, bring to boil. Reduce and Simmer for 1-1.5 hours. Pull chicken out and chill for 15 minutes.
In a separate bowl shred chicken. Add can of blackbeans (drained). Add can of Rotel (drained). Add can of chiles. Chop Cilantro to 1/2 cup and add in bowl. Add 2-3 cups of cheese. Mix with a large mixing spoon. Heat griddle to medium heat. Butter tortilla, throw on griddle butter side down. Scoop chicken mix on tortilla. Butter another tortilla and put on top of chicken butter side up. Grill for 2-3 minutes, longer if you want crispier, and flip. Grill other side for same amount of time and take off grill. repeat. Cut quesadillas in 4 pieces, Enjoy.
FBs used in the process, 1 Big Sneaky for butchering purposes, 1 Guardless Woodchuck for self mutilation, 1 BushFinger for Quesadilla cutting.
Chicken Quesadillas
1 package of Chicken legs (drumsticks)
1 onion
2-4 jalapenos
2 chicken boullion cubes
3 cloves of garlic crushed
2 limes
2 cans of tomato sauce
1 can of black beans
2-3 cups of shredded cheese (fiesta blend is best)
1 can of Rotel
1 small can of green chiles
Fresh Cilantro
1-2 dz tortillas (homemade b****es!!!)
Take chicken legs and cut the ends off (bone and all). You want the open marrow to enhance flavor. Season with salt, pepper, cayenne, chili powder, onion powder and toss. Grill for 1-2 minutes a side. Set aside. Fill up Pot of water for boiling. Cube onion and add. Crush garlic cloves and add in. Add boullion cubes, tomato sauce, and Jalapenos to taste. Squeeze lime juice into water. Add chicken. Season to taste with salt and pepper, bring to boil. Reduce and Simmer for 1-1.5 hours. Pull chicken out and chill for 15 minutes.
In a separate bowl shred chicken. Add can of blackbeans (drained). Add can of Rotel (drained). Add can of chiles. Chop Cilantro to 1/2 cup and add in bowl. Add 2-3 cups of cheese. Mix with a large mixing spoon. Heat griddle to medium heat. Butter tortilla, throw on griddle butter side down. Scoop chicken mix on tortilla. Butter another tortilla and put on top of chicken butter side up. Grill for 2-3 minutes, longer if you want crispier, and flip. Grill other side for same amount of time and take off grill. repeat. Cut quesadillas in 4 pieces, Enjoy.
FBs used in the process, 1 Big Sneaky for butchering purposes, 1 Guardless Woodchuck for self mutilation, 1 BushFinger for Quesadilla cutting.
- Joined
- Dec 7, 2013
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- 914
Glad you're healing up. I'm sure it was a "love tap." 😉 I've made your stewed chicken tacos a couple times, so we'll definitely try these too. We cook like this all the time, but it is so neat to try other recipes for the same dish.
Michael
Michael
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- Mar 10, 2014
- Messages
- 1,704
Made a Green Bean Tater Tot casserole tonight and used my new Bushraptor to do the prep . . . only had the cell phone handy and I completely forgot to take a final pic! Turned out nice and the Bushraptor sliced and diced like a champ.
Before the work . . .
Slicing and dicing . . .
Some earned patina . . .
I look forward to putting this little guy through the paces. Still need a woodsman or guardless woodchuck though!
Before the work . . .
Slicing and dicing . . .
Some earned patina . . .
I look forward to putting this little guy through the paces. Still need a woodsman or guardless woodchuck though!
- Joined
- Dec 7, 2013
- Messages
- 914
I grilled some corn earlier and thought I'd share a trick I was once taught for cleaning it.
I grill with the husk on--better taste and easier cleaning, as you will soon see.
When it's cool enough to handle, cut off the stalk end of the ear. The precise place to cut will be obvious after you try this a couple times.
Grab the ear way up at the top of the ear and squeeze it. Like you're squeezing toothpaste out of a tube or something. It's important that you start with the silk and top leafy parts and squeeze downward. Again, it's easier to show than to tell, but I think you will figure it out if you try once or twice.
When you get it right, all the silk will strip off with the husk and you will be left with a clean, ready to eat ear of corn. Delicious!
Michael
I grill with the husk on--better taste and easier cleaning, as you will soon see.
When it's cool enough to handle, cut off the stalk end of the ear. The precise place to cut will be obvious after you try this a couple times.
Grab the ear way up at the top of the ear and squeeze it. Like you're squeezing toothpaste out of a tube or something. It's important that you start with the silk and top leafy parts and squeeze downward. Again, it's easier to show than to tell, but I think you will figure it out if you try once or twice.
When you get it right, all the silk will strip off with the husk and you will be left with a clean, ready to eat ear of corn. Delicious!
Michael
