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Posted by Kokopelli (Member # 633) on February 01, 2026, 03:30 PM:
Ok .................. Got this recipe from a recent Game & Fish magazine that I was gifted.
It's supposed to be for quail but I used chicken.
So ...... rinse some bird, pat dry and lightly coat with high temp oil. Dust w/salt & pepper. Grill or oven bake.
Here's the good part;
Pour 12 oz. pineapple juice into a sauce pan.
Add four dollops of minced garlic paste.
Add one dollop of ginger paste.
Two diced Jalapenos. Seed removable up to you.
Simmer & reduce for about a half hour.
About the time the bird's cooked, add a half to one cup of honey to the glaze and stir in.
Remove the bird to a serving platter and pour on the glaze.
Let it rest for 5 or 10 minutes.
A bit of chopped cilantro sprinkled over is a nice touch.
Next muslim holiday, I'm going to try this over pork chops.
Posted by Leonard (Member # 2) on February 07, 2026, 07:55 AM:
About how much is a dollop, in english? I usually put a dollop of half and half in my breakfast morning Peet’s Kurieg, I just can’t extrapolate garlic paste and cream?
I’ve been watching the wall to wall coverage of the kidnapping. These reporter types are stationed all over the neighborhood. And I see an area that has grown tremendously since I was last there in the foothills of Catalina mountain.
Damn, I would give my left nut to live in that community! Here, we have block walls around every property. There it’s all DESERT CHICK! Homes are built in and around the Sahuaro and the Palo Verde, maybe a split-rail fence here and there, but they have built into the existing environment much better than Scottsdale or Glendale. I love it! I’m such a loser! Why did n’t I get the fuck out 20 years ago!
Good hunting. El Bee
Posted by Kokopelli (Member # 633) on February 07, 2026, 05:01 PM:
'bout a spoonful & a half equals a dollop, more or less.
I wing it a lot when I cook.
Yeah, nice neighborhood. I like the landscaping.
Posted by Kokopelli (Member # 633) on February 08, 2026, 08:34 AM:
Tried the pineapple / jalapeno glaze on some grilled pork chops. I let it render down a bit more than last time into almost a syrup. Turned out to be outstanding good !!!! ![[Smile]](smile.gif)
Next time I whack a jackrabbit ................
Posted by Leonard (Member # 2) on February 08, 2026, 09:45 AM:
I agree. The combo of Jalapeño and pineapple sounds interesting. I’m not particularly adventurous with the culinary stuff. Not exactly a meat and potatoes type either. Nothing fancy. Cautious and timid.
Good hunting. El Bee
Posted by Kokopelli (Member # 633) on February 08, 2026, 11:17 AM:
I like to try different recipes, sometimes to make something less than desirable like jackrabbit or rattlesnake tasty, and yes, some of my failures the dog would barely eat.
But ........... When it works, slaying some beast with a pointed stick, rendering it from field to table, possibly with a wild plant salad side, maybe some picked berries, and a bottle of homemade Mead to finish while watching the sunset ...... it don't get much better !!! ![[Cool]](cool.gif)
The only sure way to fail (at anything) is to not try.
Posted by TA17Rem (Member # 794) on February 08, 2026, 12:09 PM:
Koko that's a Minnesota recipe, what hell the matter with you? we do same here minus the Mexican peppers..
Posted by Kokopelli (Member # 633) on February 08, 2026, 01:07 PM:
"........... minus the Mexican Peppers" ???? ![[Eek!]](eek.gif)
GASP
Sacrilegious. You may do penance by making Jalapeno Poppers before some game that I keep hearing about. Some Bunny Bowl or something. ![[Confused]](confused.gif)
Posted by Leonard (Member # 2) on February 08, 2026, 03:28 PM:
In the first place there ain’t no Minneesota recipe, no where. Who’s he kidding?
Swedish meatballs is as far as they go wild.
Good hunting. El Bee
Posted by TA17Rem (Member # 794) on February 08, 2026, 04:25 PM:
Oh Leonard if you only knew...
Posted by TA17Rem (Member # 794) on February 08, 2026, 04:26 PM:
Koko never heard of those peppers till I attended one of leonards camp out. Tim B, cooked some up
Posted by Kokopelli (Member # 633) on February 08, 2026, 05:20 PM:
Yeah, ....... I believe that they were Atomic Armadillo Turds !!!!
First time I had ever had them. Been making them ever since.
Posted by TA17Rem (Member # 794) on February 08, 2026, 07:42 PM:
I don't miss them any.
Posted by Kokopelli (Member # 633) on February 08, 2026, 08:03 PM:
Hard to believe.
Down this way, we put Tony Chachere's Creole Seasoning on our scrambled eggs in the morning.
Posted by Leonard (Member # 2) on February 09, 2026, 06:14 AM:
I have to admit, there could be a certain amount of Machismo in hot chilis. I used to but now I have tapered off. Haboneros are out and I still like the Jalapeños grilled, but I take smaller bites.
It is what it is.
Good hunting. El Bee
Posted by Kokopelli (Member # 633) on February 09, 2026, 06:30 AM:
I'm surprised that people in Mini-Soda where it never gets above freezing nine months out of the year don't eat more spicy food.
Swedish Meatballs ??? Isn't that like bland Stroganoff that didn't turn our right ????
Oh well, today's effort will be Deviled Eggs with a scooch of Mike's Hot Honey mixed in.
Posted by Kokopelli (Member # 633) on February 09, 2026, 06:36 AM:
........... ![[Big Grin]](biggrin.gif)
.............
One time as a gag when I was making Jalapeno Poppers for my daughter's visit, I made up a couple of Habanero Poppers just for her. She tried one and just said "More of these, please." The girl frightens me sometimes.
Posted by TA17Rem (Member # 794) on February 09, 2026, 09:27 AM:
Swedish meat balls here is old country recipe, you can't get same in no restaurant or store. Take a sheet of lefsa and butter it down and then roll it up. Yummy! Mostly the younger generation eats that spicey Mexican shit, because they were never brought up on good traditional food... All peppers or heavy spice does is cover up ones cooking mistakes...
The gravy from Swedish meatballs is also put on Lefsa or on mashed potato's.
Posted by Leonard (Member # 2) on February 09, 2026, 12:12 PM:
We used to have a rather popular restaurant over in Claremont, on the corner of Indian Hill and Foothill Blvd. Called Griswald’s and it was as Scandinavian as it gets. And it was like a smorgasbord and yes, it featured Swedish meatballs, which are very good, by the way, served in a sort of gravy. But this place had all the ambiance and flavor with plaques all over the walls displaying the various clans or towns or locations?
As I recall, there was a second location, I ate there once, out in Yucaipa? I “think” they are both gone….replaced with a McDonald’s. No I think the family sold out and made a fortune. There is an extensive complex with Museum and bank and a Trader Joe, and being SoCal, a Mexican Restaurant. In fact my daughter had her high school reunion at that restaurant, it’s a big place. Food’s only ok, I’ve been there a couple times.
Good hunting. El Bee
Posted by Kokopelli (Member # 633) on February 10, 2026, 02:35 AM:
Potato Tortillas (Lefsa) sounds interesting. Sadly, I don't have a Ricer to make it with.
The Deviled eggs turned out great and didn't last very long.
Grilled a couple of Rainbow Trout for supper with a side of Navajo Fry Bread, butter & Hot Honey. Washed it all down with a bottle of Mead and a fairly decent sunset.
I need to stop cooking 'til I can look down and see my feet again.
Posted by Leonard (Member # 2) on February 10, 2026, 09:30 AM:
You got me on that, ko ko. Never heard of potato tortillas?
What’s a ricer and what does it have to do with that stuff?
No accounting for taste! Rainbow aren’t tasty and they are dangerous! once you sort out as many bones as you can find, there are still about a million that you have to pick out of your mouth as you try to cautiously swallow a half mouthful at a time. It’s more work than I can manage, but if you are game, more power to ya!
With Rainbows, I’m strictly catch and release, same as Carp. No, with Carp, a man is duty bound to leave it on the bank to expire. I’m short of doing that to Rainbows.
Good hunting. El Bee
Posted by Kokopelli (Member # 633) on February 10, 2026, 10:14 AM:
Lefsa is basically a Tortilla that is potato based instead of corn of flour.
A Ricer simply makes mashed potatoes lump free.
I don't know how you're getting all of those bones ?? ??
Clean the trout.
Cook the trout. Fry, bake, grill ......
Arrange the trout on a plate so that the head is facing you.
Gently lift the head, or the spine where you cut off the head, a couple of inches with a fork.
With a second fork, gently go in under the spine and worry the flesh off the spine & ribs all the way to the tail, while lifting up a bit more.
Flip the fish over and repete.
Locate the fins & attached small bones and discard.
You should now have two fillets of meat that are 99% bone free.
How tasty they are depends on how you cooked them.
It takes a couple to get the hang of but it's really quite simple and looks very professional.
Posted by TA17Rem (Member # 794) on February 10, 2026, 03:17 PM:
I cook trout whole and then just flake meat off the ribs and spine no big deal.
Lefsa= Potato's boiled then riced, mix riced potato's with cream and flour. Make into dough balls, Place one dough ball on a board covered with flour sack, sprinkle flour on surface. Take rolling pin and flatten out dough ball till almost paper thin but yet thick enough to work with. Pick up the dough sheet with flipping stick and place on hot griddle, just as you start to see little browning in air bubbles on bottom side you slide flipping stick under the sheet and then flip it back onto grill. Cook again till brown spots appear on griddle side then you done. Place on a clean flour sac towel and then fold sheet into quarters. Stack them as you go then cover with towel and leave out to cool. Extra can then be frozen and eat when you want it.
Posted by Leonard (Member # 2) on February 10, 2026, 03:28 PM:
thanks
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