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#3224061 - 04/17/13 12:20 AM Italian Night
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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Cooked up some Italian country-style food tonight.

Started by blackening some bell peppers on the grill and then steaming them until the skin fell off. Next, I cooked some venison Italian sausages in a skillet with a about a half a bottle of Peroni beer and the fat that was leaking out of the sausages.



Deglazed the pan with a little bit of more beer and then roasted some shallots & garlic before adding a combination of peppers, pepperoncini, tomato, olive oil, vinegar and fresh herbs. This thickened up for about 15 minutes.



The sauce and was then poured over some pasta shells and the sausages were mixed in. We also had a Southern Italian-style salad of Oranges, Olives and Vinegar as well as a homemade, 6 herb bread.



Couple of things:

1. I've been way into cooking in a skillet over the grill lately. Its just more fun.

2. I've also been way into cooking, frying and sauteing with beer. The possibilities are endless. The other night, my buddy did some fried green tomatoes in pork lard and Ghost River and, I have to say, I'm not sure that I'll ever be able to eat a fried green tomato that comes anywhere close to being that tasty.

3. Its difficult to imagine replicating this same exact meal for less than $300 in a restaurant. We did it for less than $30 including the 6 pack of Italian beer. 7-8 servings.



Edited by Poser (04/17/13 12:22 AM)
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3224155 - 04/17/13 07:16 AM Re: Italian Night [Re: Poser]
jb3
10 Point


Registered: 02/23/09
Posts: 4285
Loc: Burns, TN

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What ratio of pork lard to beer were the tomatoes fried?

Pasta dish looks spot on.

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#3224173 - 04/17/13 08:05 AM Re: Italian Night [Re: jb3]
WMAn
8 Point


Registered: 11/05/10
Posts: 1226
Loc: Williamson County

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How did you steam the peppers? Char on the grill and then into a ziploc bag?

Also, cooking the tomato sauce in an iron skillet doesn't worry you?
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#3224225 - 04/17/13 09:08 AM Re: Italian Night [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: WMAn
How did you steam the peppers? Char on the grill and then into a ziploc bag?

Also, cooking the tomato sauce in an iron skillet doesn't worry you?


Yes, on the peppers and no on the cast iron -at least not for 10-15 minutes. The acidity will peel your seasoning if you cook something for a long time, though.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3224235 - 04/17/13 09:22 AM Re: Italian Night [Re: jb3]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

Offline
 Originally Posted By: jb3
What ratio of pork lard to beer were the tomatoes fried?

Pasta dish looks spot on.


It wasn't a scientific ratio -just eyeballed it.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3226400 - 04/19/13 09:32 AM Re: Italian Night [Re: Poser]
huntinkev
8 Point


Registered: 11/23/06
Posts: 1662
Loc: East Tenn

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That's a meal.
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#3228361 - 04/22/13 07:41 AM Re: Italian Night [Re: huntinkev]
ROUGH COUNTRY HUNTER
16 Point


Registered: 11/12/10
Posts: 12924
Loc: FRANKLIN COUNTY

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looks so good
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