You know it’s GROUNDHOG DAY when newspaper weather forecasts read like articles in the Onion. The unseasonably warm winter that followed a record breaking hot summer has been declared by Punxsutawney, Pennsylvania’s mascot meteorologist to be an “Early Spring”. FOR NATURE. The rat.
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)
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)
Remember this, from the Onion: