05-04-2013, 05:29 AM
05-04-2013, 08:12 AM
05-04-2013, 07:56 PM
05-04-2013, 08:45 PM
You did nothing wrong, I just can't stand brocolli.
Originally Posted by ruscal
05-04-2013, 09:53 PM
mmmmm Ramps and Fiddleheads. The only thing missing in that picture is some fresh morels.
05-04-2013, 10:40 PM
To early in these parts. I wait for the Wisconsin variety.
But you are correct.
05-04-2013, 11:15 PM
Originally Posted by stereo.pete
That plate of pesto pasta looks particularly appealing to me right now.
05-05-2013, 12:42 AM
I love fiddle heads and morels - nothing better than braised rabbit with morel with steamed fiddle heads on the side.
Today I filleted 4 stripers that my son caught last night - about 60 lbs total. I used my little 6" deba for the meat work and my hankotsu for skinning. I also got roe from three of them so I'm cooking up some fish later today. I'll have to channel my grandmother who used to cook perch roe like sausages - just delicious. These are big so I'm thinking of steaming then browning in the pan. Anyone have suggestions? Salty? Bueller?
05-05-2013, 01:23 AM
Salty, how long will you have ramps? The wife and I might have to make a trip up there to show you the new Rader.
05-05-2013, 07:40 AM
@ pete, Most likely throughout the week. Should I save a tenderloin for you to trim up?
@ Mike one suggestion is to wrap them in a banana leaf with your favorite herbs/spices/butter/oil/etc. Bake it straight away or better still, grill first then finish in the oven.