DrMike
Ballistician
- Nov 8, 2006
- 37,314
- 5,979
Well, Mondays can be a day to recuperate for me. That was certainly the case today. In addition to being quite exhausted from a long, demanding day yesterday, my knee is throbbing as I anticipate another visit to my family physician to begin the long process of getting into the queue for treatment. (Don't laugh! Obamacare is going to work wonders for you fellows below the line.) On top of all this, we had a thunder storm that continued on and off throughout the afternoon. I decided that rather than moping and whinging,I would surprise my bride by cooking dinner this evening.
I thawed some moose cutlets (always a good way to start a meal). I sliced and sautéed two medium onions in avocado oil, adding a can of mushroom caps. When the onion slices were beginning to brown, I layered this on the bottom of a Pyrex dish. I dredged the cutlets in a mixture of flour, sea salt and coarse ground pepper before browning them in hot avocado oil. When browned, these were layered over the onion/mushroom layer. In the interim, I mixed together a can of mushroom coup, rinsing the can with milk and a generous shake of Worcestershire Sauce. This was poured over the cutlets and placed in the oven at 350 degrees for an hour.
About twenty minutes before the meat would come out of the oven, I opened two cans of hominy. I dumped the first can into an oven-proof dish, mixing it with two generous tablespoons of Pace's Picante Sauce and a generous handful of Swiss cheese. This was stirred and two slices of mozzarella cheese. I dumped the second can of hominy on top of this, covering this with Feta cheese and sprinkling sea salt on it. I place two more slices of mozzarella cheese on this. I heated this in the microwave for about three minutes before placing it in the oven for the final fifteen minutes of baking together with the cutlets.
I finally called my lovely bride to come enjoy the meal prepared for her gustatory gratification. She allowed that I would be permitted to make this again, as it exceeded her expectations. The cutlets were fork tender and exceptionally delicious. The hominy was a perfect compliment to the meat. I think the only change I might make the next time I prepare this dish is to add some grated nutmeg to the mushroom soup. It would enhance the flavour tremendously.
I thawed some moose cutlets (always a good way to start a meal). I sliced and sautéed two medium onions in avocado oil, adding a can of mushroom caps. When the onion slices were beginning to brown, I layered this on the bottom of a Pyrex dish. I dredged the cutlets in a mixture of flour, sea salt and coarse ground pepper before browning them in hot avocado oil. When browned, these were layered over the onion/mushroom layer. In the interim, I mixed together a can of mushroom coup, rinsing the can with milk and a generous shake of Worcestershire Sauce. This was poured over the cutlets and placed in the oven at 350 degrees for an hour.
About twenty minutes before the meat would come out of the oven, I opened two cans of hominy. I dumped the first can into an oven-proof dish, mixing it with two generous tablespoons of Pace's Picante Sauce and a generous handful of Swiss cheese. This was stirred and two slices of mozzarella cheese. I dumped the second can of hominy on top of this, covering this with Feta cheese and sprinkling sea salt on it. I place two more slices of mozzarella cheese on this. I heated this in the microwave for about three minutes before placing it in the oven for the final fifteen minutes of baking together with the cutlets.
I finally called my lovely bride to come enjoy the meal prepared for her gustatory gratification. She allowed that I would be permitted to make this again, as it exceeded her expectations. The cutlets were fork tender and exceptionally delicious. The hominy was a perfect compliment to the meat. I think the only change I might make the next time I prepare this dish is to add some grated nutmeg to the mushroom soup. It would enhance the flavour tremendously.
