.I only know this by proxy, because I have not actually cooked or eaten any elk. My mother and father recently moved to the Denver area, and received a bounty of elk meat from my cousin's hubs. Tonight is Night Four of Elkdom. So far they have had Elkabobs: traditionally marinated and grilled on skewers with onions and peppers. Then, Elksagna: with Italian and pork sausage. Next, it was Elkerloin: grilled, I think she said. She is making Elkerloin Chops and Chokes(arti, not sun) tonight. How intrepid! I wish someone would drop off a nice piece of venison at my place. Probably deer, since there are no elk or reindeer nearby, except in the zoo. I would make an nice cheesesteak with thin-sliced meat, onions, a good cheese, and a gluten-free roll.
Instead, young C and I had yummy crabcakes. I cheated and brought them home from work uncooked, because it's not like I have jumbo lump crab sitting around. I sauteed the cakes in butter in my cast-iron skillet, but they stuck to the pan and it was more a bunch of crabmeat in a pile. Maybe I didn't use enough butter? Or should I have used my non-stick pan? I am overdue for a cast-iron maintenance session. I like to clean them with salt and oil before I season them--perfect for in front of the tv.
Next time: Bacon Salt!
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