Temperature, aka state of the temperance14

( Yesterday, Friday )

Brisas del Mar. West of Bodega Bay, where they used to have the sushi bar, in the realty office complex.

( Afters )

"Mmmooose....Squirrrellll"

Those who do, know why this had to be posted.

From the Paul Prudhomme Cookbook, Super Squirrel (Ecureuil dans une Sauce Rouillee and no I can't put in the damned accents) Makes 4 to 6 main dish servings.

Paul's notes about squirrels:
Squirrels are small animals with very little meat and, although they are good in gumbo and jambalaya, the are unquestinably best cooked in a gravy. Nothing makes better gravy than several fresh squirrels--and squirrels are so small that it does take several to make even a few servings.

The, as we call them, ingrediments ( Read more... )

Basically it's: season the squirrel, let it rest, then flour it. Brown in a very hot preheated skillet, letting some of the pieces stick to the pan. Add some of the onions and peppers and saute, stirring and scraping occasionally. Add liquids, more seasoning mix, rest of veggies, reduce heat and stock for about 10 minutes. Then repeat: add greens, more stock, scrape, more stock, remains of seasoning, scrape, cook until tender about 20 minutes.

Older squirrels take longer. Just the way they are. Recommended serve on hot rice, AND Smothered Potatoes on the side. (Potatoes etouffees).

Oh...there's Smothered Rabbit with Rusty Gravy. (Etouffee de Lapin dans une Sauce Rouilee)