Category Archives: Cooking

Cajun squirrels and field peas

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One more time, for the Community Kitchen Cookbook. This is something like the coon-asses I planted tree with for a season used to do over a propane cooking ring. They used a couple dozen squirrels and fed us all at once. Man, that was some good times. If you want it coon-ass authentic, serve with plenty of cheap beer. Don’t get too drunk and kick the pot over.

Squirrel with Black-Eyed Peas
Four medium-size squirrels, drawn, skinned, and cleaned
1/2 lb Black-eyed peas
3 md Onions
2 sm Carrots
1/2 pk Frozen sweet peas
1/4 lb Smoked link sausage
Flour
Bacon fat or lard
Garlic
Little dab of oregano and marjoram
Salt and pepper
1 c Chicken broth
For the slow cooker: serves two
Put the squirrels into salted water and hold overnight in the refrigerator; the next day, rinse and pat dry.
Bring 4-6 cups of water to vigorous boil in a large saucepan, then add the black-eyed peas to it. Boil furiously for 2 minutes, then remove from the heat and cover; hold 15 minutes and drain. Quarter the squirrels, and dredge with flour. Sauté in a skillet in hot bacon fat or lard until golden brown, then drain on a paper towel and place in a crock-pot. Saute the garlic til golden before adding onion. . Chop the onions coarsely, and sauté in bacon fat and pan drippings until translucent, and add to the pot. Cut the carrots into 3/4″ lengths, and the sausage into 1/8″ disks, then add them along with the frozen peas and the cooked black-eyed peas. Salt and pepper to taste and stir gently; add the chicken broth and cook in the crock-pot for 8 hours on low setting, or until the meat is almost falling off the bones. For a different flavor, you can substitute lentils or navy beans for the black-eyed peas.

(Reprinted from Hipgnosis)

Food Jazz

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The Colorado College Community Kitchen will be publishing a cookbook! Every Sunday we get a buncha random, mostly organic groceries, Thanks Whole Foods! Thanks Miller Farms!), and magick them together to feed a couple hundred people or so. April will mark the 20th anniversary of the endeavor. We never know what we’ll have to work with til we have it.

This is a bit of throw-together, after the fact like, made from 100% blind-luck stuff, plus a chicken from the freezer:

Steve’s Chicken Improv

Hack the shit out of some chicken so’s it’s in manageable, bone-in chunks.

Pan sear the chunks and throw ’em in an oven at around 375deg.
Bake til it’s not quite cooked through.

Meanwhile cut up an appropriate amount of onion–about 1 per whole chicken, and some onion-like stuff like scallions or leeks, or whatever. Wild onions are cool, and you can brag about using shit you found lying around outside that way. Put the onions separate from the other shit.

You could use some mushrooms, say, or some bell pepper, but I didn’t in this bombulous version.

Also, peel garlic, (1/2 bulb per chicken), cut up a healthy gob of fresh tarragon, (say, 1/2 onea’ those supermarket packages per chk), leaves from a few stalks of fresh oregano, and 1/2 a seeded fresh japa-leno.

Heat some olive oil in a deepish pan of appropriate size and press the garlic into the oil. Saute til golden.

Add onions, leeks, and ‘shrooms if you’re using any, and saute til the onions are caramelized. You’ll have to figure the timing of any unmentioned items on your own.

Add a buncha’ good fatty milk, the chicken, tarragon, oregano, a generous gob of decent chicken stock, (don’t be skimpy with any of this crap), scallions, jalapenos, salt, (watch don’t get carried away if you’re using salty stock), ground pepper, Worsterchestershire, a little squirt of Sriracha, a pinch of rich, dark, ground coffee, and whatever I forgot about, or you figger might make it gooder.

Cook the shit out of it till the milk reduces and put it on some rice or ‘taters, or somethin’.

Yum-diddly-iscious!

Whoa, whoa, whoa! Forgot the can of organic chopped tomatoes in that chicken thing. It goes in with the milk, &c.

(Reprinted from Hipgnosis)

Another Lick

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Guess I’m on a roll, so–speaking of shit you find lying around outside: The Pikes Peak region is “semi-arid” and pretty sparse, so far as dinner plate items from Nature’s bounty are concerned. “Pioneers”, (which of course is proto-Orwellian for “conquerors”), had rather more game around til they killed it all for the sheer glee of it, so if your caught out now things can be even rougher. To top off the chicken thingy I used strictly ingredients found outside. Lying around.

Take and harvest a bunch of prickly pears–the fruit are nice and ripe at this very moment! Use a razor sharp knife, and don’t take more than half the fruit from a single plant. Thank whomever you like to Thank as you harvest, and be gentle. We caused our Moms enough grief as teens; we don’t need to carry on so with our Mother.

Find some other kind of berries or other fruit for variety, anything that’s not apt to poison you will do just fine, as will skipping it.

Hunt down some kinda wild mint. There are several varieties around. Keep track of your living stash and you can harvest till the Apocalypse. The shit’s like weeds, only tasty.

OK, wild honey. You really can, I promise, find bee trees by following bees. Look for a good field of flowers and be patient with the difficulty of the task. Even if it takes all summer, it’s worth it. WATCH OUT FOR BEARS! I’m not joking at all about that one. It’s even more important to exercise great care when harvesting, given the delicate position of bees, lately, and their crucial function to the current Manifestation. Also, they might sting you, but that’s minor. Use smoke to quiet their anger–if you are serious and find a good tree, it’s worthwhile to get hold of a smoker from an apiary supply^. Agave nectar would probably render a more “authentic” version of this, if such a thing exists, but you’ll have to figure out how to get it yourself, (let me know). This is strictly a thing of mine, but I can’t believe no indigenous gatherer ever worked it out before.

One thing–I used a little lemon juice, both for flavor, and for its marvelous preservative quality. It’s not necessary, by any means, but if you want the effect and if you really want to be a purist and go all native and shit, you’ll need to sort out a local source of citric acid. Or, duh–it dawns on me the pricklies probably suffice for that, too.

I used the other half of the jalapeno from the chicken thing, too, which I found in it’s natural environment at the bottom of a Whole Foods donation box. It’s awful tricky to find a wild pepper around here, but not impossible….

Pluck the fuzzies from the pears and seed them. You can blanche and peel them very much more easily, but the skin has half the flavor and even more of the nutrients. Besides, the plucking offers an excuse for sitting around a table with your family without an idiot box blaring inanities, though I recommend blaring some jammin’ tunes. Look me up on Facebook and I’ll post some for you.

Put all the ingredients except the honey in an appropriately sized saucepan, add a little water so it don’t burn while the juices are coming out, cover, and simmer til you get sick of simmering.

Add honey to taste and use for ice cream, a kind of chutney, or whatever. Mixes well with cream, too, if you’re not too aggressive about the process.

Best when built as a family project from top down, side-to-side, and suffused liberally con molto amore!

(Reprinted from Hipgnosis)