What's for supper

For me, it's lima beans, neckbones, and cornbread.

Can't argue w/ any of your choices for supper although mine are different. Love lima beans and what kind of neckbones do you use and how are they prepared? Although I don't often eat cornbread, I do like it.

Had a nice supper at my sons house and he's an excellent cook as is his wife.

His wife made an antipasto salad that's one of my favorites and the ingredients are too numerous to list. Her seasoning is Greek style.

My son grilled walleye filets and thick sliced venison back straps and the Lake Erie walleyes had a wonderful taste w/ a minimum of seasonings. The venison just had salt, pepper and garlic for seasoning and were much on the very rare side....simply delicious.

Have had this meal previously and it's one of my favorites. I supplied some excellent cabernet sauvignon and it complemented even the walleye......Fred

I love Lima beans and bacon or ham, onion garlic and bell pepper.

I assume the neckbones were pork. They were smoked and cooked along with the limas, imparting a smokey taste. A little too fatty, and there isn't much meat on the bones.

I've never had walleye, but have heard high praise from just about everyone.

Is the antipasto salad something like this?
https://www.google.com/search?q=antipasto+salad&ie=utf-8&oe=utf-8&client=firefox-b-1-ab

God willing I will fishing on Lake Erie this Sunday with my oldest son for walleyes.

Fleener

My son fishes Erie w/ a gang of guys for the better part of a week and this year was a banner trip. He gave me a large bag of walleye cheeks which I use in my paellas.

My son attributes the superior taste of Erie walleyes to "bleeding" the fish and cutting out the very narrow lateral line and the dark stuff that runs along it. He's a fussy guy w/ his fish and game, but I asked him why Erie walleyes taste better than in other lakes because he does the bleeding and lateral line cuts to the walleyes caught in WI. I think the Erie walleyes taste better because of something else.....either the water or diet.

GeneL....yes, it's similar except she uses some feta and chipotle cheeses, salami and chorizo, Greek kalamata olives and halved cherry tomatoes. It's vry much a Greek flavored salad.......Fred

Tonight's supper is "Invasive Species Chili", which was given to me by another TMN & homemade sourdough bread. - It's a traditional Texas Red Chili recipe, made with 1/2 Axis deer meat & 1/2 feral pork instead of beef.
(Darryl J__________ makes WONDERFUL chili.)

yours, satx

If We were to move I would give serious thought to northern Wisconsin just for the walleye fillets. Some of the best freshwater fish I've ever had. Unfortunately my wife is allergic to all fish so if we moved I had better catch some freshwater pork chops as well. :grin:

Based on comments on another site that sometimes deals with food, it seems lima beans are a generational thing. The people who enjoy them tend to be 50s and older. Younger folks not so much. Oh well, leaves more for the rest of us.


Jeff

And you can have them, friend.

Just the thought of lima beans gives me the dry heaves. :barf:

BullRunBear said:

Based on comments on another site that sometimes deals with food, it seems lima beans are a generational thing.

Click to expand...

I can't say Lima beans are my favorite (they can be a bit mealy and bland), but I have eaten them on more than one occasion.

For the most part Lima Beans are one of those things that if they went extinct, I would say Good Riddance.

Some folks we know here put huge green Lima beans in their ham and bean soup instead of Navy beans. Just unnatural. My mother made baked bean with large dried Lima beans. Which may be why I always disliked baked beans until I got away from home and got some real baked beans. Her baked beans were the consistency of refried beans but with a sweet black strap molasses taste. Her ham and navy beans soup though was to die for.

As far as dinner tonight? Sweet Italian sausages, and zuccini sauteed with tomatoes and onion, fresh basil and freshly grated Romano cheese on top.

Are lima beans the same as butter beans? They look somewhat the same. Both are delicious and don't need a whole lot of seasonings.

Another delicious food is hominy......our family loves hominy, but many of our friends and relatives don't and they can't tell me why they disdain hominy.....Fred

Fred, I always assumed they were different versions of the same thing or at least related. My grandparents kept boxes of frozen limas (and spinach) in the freezer. Limas were a frequent side dish with just butter, salt and pepper. I suspect they were inexpensive and a good source of protein. Also, we just liked them. When they had butter beans they were soaked in olive oil, herbs, lemon and strips of bell pepper.

I have a distant memory that those square boxes of frozen veggies were considered a bargain. My family wasn't at all miserly but, boy oh boy, could they be frugal! I learned a lot from them and those lessons are still an influence in my life. My wife grew up in similar ways and it sure helped being of the same mind on these matters. :grin:

Dad made Succotash - Lima beans & corn in a sauce which I presume was made of milk, butter, salt & pepper.

Lima beans and butter beans are the same.

Spence

Are butter bean not green limas? At least that’s the way my dad said as a kid. Butters is what we canned in the summer and limas when we kept the dry ones.

NOT at least in East TX and/or in much of the rest of Dixie:
Limas are WHITE in color, generally LARGE, "mealy" & mostly tasteless.

Butterbeans are relatively small, "speckled"/spotted when raw & nearly chocolate brown when cooked.
(I like butterbeans, cooked in water/butter/salt/pepper & served with sliced tomatoes, green onions & fried cornbread for what my governess called "country supper". Sometimes, though not often, she added pork chops or fried chicken to the menu.)

yours, satx

Sounds tasty

Other than pinto beans with ham hocks (instead of speckled butterbeans) , that was supper tonight for my "cross the sidewalk neighbors" & ourselves. = GREAT, as Miranda (Black's lady) is from MS & a GREAT old-school, Southern cook.

Miranda's (Actually her G-G-Grandmother's recipe) smothered pork chops, which she cuts about 1.5" thick, are WONDERFUL & so tender that bites sometimes fall off the fork between plate & mouth.

All that I prepared was the fried cornbread fritters.

yours, satx

I love food of all sorts of types and cooking. But the pinnacle of human cooking is pork corn bread and beans, ambrosia to the Gods.
I have it on good authority that we knew about fire before Prometheus, what he really brought people was pork and cornbread from heaven.