On The Hard

Super Anarchist
San Antonio
So I've shared my turkey and venison sausage gumbo recipe a few times on this forum. We just killed the last of our seafood gumbo this week.

What's the favorite thing you've made this month? (looking for some good ideas here)

While the weather is still cold, this is a favorite...(I just use chicken thighs, though. It's amazing)




Real Swiss cheese fondue for a cold night. 

Mix half and half Gruyere and Vacherin (very stinky, a friend of mine said it smells like a wet fart) 100-150 grams (4-6 oz) per person. In a heavy fondue pot rub one or two smashed garlic cloves. Add  a pinch of nutmeg and some white pepper. add about 75 ml ( 2-3 oz) of dry white wine per person,  heat when hot add cheese and melt to combine, add a slurry of corn starch and kirsch maybe  25 ml or so (not too much). If it does not combine completely add a bit more starch in water. Cook for few minutes the Vacherin will mellow considerably. 

Keep at low heat on burner and use with a hearty bread to dip in the cheese serve with sour pickles and onions and a salad

Wash down with oceans of white wine 

Can't find Vacherin use old Appenzeller fuck Emmenthal (the one with holes) 



Super Anarchist
So I've shared my turkey and venison sausage gumbo recipe a few times on this forum. We just killed the last of our seafood gumbo this week.

What's the favorite thing you've made this month? (looking for some good ideas here)

While the weather is still cold, this is a favorite...(I just use chicken thighs, though. It's amazing)
That one looks good too. As it turns out I’m in charge of the dinner menu next week so this will be on the list. Along with snaggys suggestion. 



New member
Guinea VA.
I made Guinea clam chowder. 

Fresh clams right off the boat, potatoes, onions, carrots, sweet corn, and celery.

Steam the clams-- when they open, drain off all the juice and cook the vegetables in the juice. Mince the clams and throw them in with the cooked vegetables.

Add some minced garlic, butter, Old Bay, pepper, hot paprika and white wine, and a dash of Tabasco.

This is a clear broth clam chowder. Serve with toasted baguettes.

Oh yeah I forgot something. Bacon!

Fry up some really crispy bacon and crumble it into the chowder.

How the hell did I forget the bacon!?

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Super Anarchist
carne                                       :)

This is the hot and spicy fried chicken sammich from the Biergarten across the street from where I live   It’s fuckin hotter than balls but fortunately with a flight of Belgium beers all is good

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Super Anarchist
Bay Area, CA
I've finally caught up with Gen X or millenials or whoever, and made my first avocado toast.  Being in California, avocados are the state fruit, so I'm amazed I hadn't done it before.  I found a great recipe, from the joint in NY where it's said to have been invented.

Nolita-Style Avocado Toast

1 slice seven-grain sandwich bread (Oroweat Oatnut works well)
½ of a large ripe avocado
1 tablespoon olive oil mixed with 1 tablespoon lemon juice
1 teaspoon red pepper flakes

  • Scoop the avocado into a bowl and mash it. 
  • Toast the bread so that it’s dark and firm. 
  • Spread the avocado from edge to edge of the toast, leaving no bread uncovered, mounding it smoothly in the center. 
  • Drizzle olive oil & lemon juice mix so that it rolls off onto the plate and soaks into the toast underneath. 
  • Grind on some sea salt and sprinkle with red pepper flakes. 
  • Slice toast on the diagonal and eat with a knife and fork.
  • And a glass of pinot noir.

I made the first half yesterday, and had to go back and make the other half for lunch today.  



Super Anarchist
Suwanee River
Bone in chicken thighs (try to find some reasonable sized ones that don't look like they came from a pterodactyl) marinated at room temp in the zest of a whole lemon, ground black pepper,  2 small smashed garlic cloves, a ounce or two of the juice from pickled jalapenos, (or just pickle juice and a drop or two of tabasco.) grated fresh ginger, fish sauce, a dash of soy sauce, and a heaping spoonful of tarragon. (3-4 hours, covered)

 Pre-heat oven to 350f. Get a sauce pan blazing hot with some olive oil. and sear those thighs skin side up for a minute or two. Turn the heat down to medium. squeeze in the juice of the lemon you zested., and flip the thighs to crisp the skin a little.

 In a baking dish slice a large onion into 1/8" slices, and add a pinch of salt. Put the thighs on top of the onions skin side up, and dump the juices from the sauce pan into the baking dish. Add a dash of dry white wine. Cover the baking dish with foil and put it in the oven for 45 minutes.

 Serve with rice (I like 3/4 regular short grain white with 1/4 Jasmine).....Squeeze the last of that lemon juice into the rice water as it's cooking. Steamed asparagus with butter a pinch of sea salt and a little black pepper.

 Dessert? Dark chocolate mousse with shaved bitter sweet chocolate and a dollop of honey whipped cream.


Son of a Sailor

Super Anarchist
New York
If you like bacon with pasta, this recipe for carbonara from my Italian father-in-law is really good. He says it is more of a peasant dish than the version you get with heavy cream and peas. I've made this with thick cut peppered bacon instead of prosciutto and it is really good as well.

1 pound dry spaghetti
1 large onion finely chopped

4 fresh large eggs
8 ounces prosciutto 
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup freshly grated Pecorino

Extra Virgin Olive Oil
Freshly cracked black pepper
Sea salt

Heat a large skillet over medium heat. Add a generous amount of olive oil to the skillet (there should be about 1/8 to ¼ inch in the pan) and add the onion and sauté until completely softened. Add the prosciutto and saute until prosciutto is cooked through (I like to cook until the prosciutto is starting to crisp). Turn the heat to low.

When you put the onions on to saute bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil, add the spaghetti and cook for 8-10 minutes or until al dente.

In a bowl whisk the eggs and the cheeses until well-combined.

This is the part of this dish that is a bit tricky and should be done fairly quickly so the pasta does not cool off as the residual heat in the pasta is needed to cook the eggs. When the pasta is done, drain and reserve a ½ cup of the cooking liquid. Leave pasta in colander. Add all the contents of the skillet (onions, prosciutto, and olive oil) into the pot that pasta was boiled in, then add in the pasta and place over low heat. Toss to combine all ingredients and heat through for a few seconds. If the pasta appears too dry add some EVOO and heat through.

Remove pot from the heat and slowly add the egg mixture to the pot stirring quickly until the eggs are incorporated into the pasta (stir quickly to prevent the eggs from scrambling . . . some actually prefer to let the eggs scramble a bit). Add about half of the grated cheeses and toss some more. If the sauce seems too thick, thin it out with some EVOO or some of the reserved water.

Season liberally with freshly cracked black pepper and additional grated cheese to taste.

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Bacon??? Yeah I've been making bacon...been pretty busy in the galley packing away the protein...venison hotdogs anyone???