Spring sprung and then faded into winter once again. The famous groundhog said this would not happen, well he was wrong and should be in the stew-pot about now. Posted pictures of work, on Wednesday and that has been the last nice day we've had. Since then 4 inches of snow on Friday, it has mostly melted today but temperatures still remain down in the mid to low 20s here at night, can not take the chance of freeze-ups with the equipment. Having to postpone nightly cleaning of side-walks and drive-thrus till maybe next Thursday first predicted night temperature above freezing. Sunday they say to look for 2 to 5 inch of snow mixed with freezing rain if the temperatures fall a bit.
So should we kill that groundhog? It won't make things any better it won't make winter subside, but it may take our minds of this extended winter, that we are working thru here in Southwest MO. There will be no new washing or cleaning pictures to look at, till the weather gets warmer, and cleaning and washing season starts up again.
Thank you for your support and as always we invite you to visit our web-sites, read our blogs and see what Cleaned by Pete can do for you. Serving the Southwest MO and greater Springfield MO area call 417-459-7869 for a free prompt estimate on any of your cleaning / washing needs.
Now for those of you that may take the "groundhog matter" into your own hands here are a couple of recipes to help you out.
Woodchuck / Groundhog Stew
borrowed and printed from the Survivalist Boards.com web site
-One woodchuck(Cleaned and trimmed- no offal, but you can leave in the kidney, liver and heart).
-2 tbs Flour, pinch of salt, pinch of brown sugar and pinch of paprika
-One green pepper
-One red pepper
-One large sweet onion
-One jalapeno or habenero(if you're feeling adventurous)
-3 tbs white pepper
-1 12 oz can of dark beer(Guiness works, I hate the taste of it when drinking, but in stews it can't be beaten)
-1/4 cup of your favourite bbq sauce(I use wegmans kansas style- dark, sweet and thick)
Dredge the woodchuck in beer and bbq sauce, and then dredge it in the flour mixture up top. toss in the bottom of your pot with a pat of butter to fry. Once it browns mostly, toss in your onion, let sit for a few minutes until your onions sweat. Toss in the rest of your vegetables and spices, then pour in your beer + bbq dredge, and whats left in your flour mixture. Let bubble for a bit until your beer has settled into a rather thick sauce. Pull out and eat with hot bread and butter and a cold one.
Or
-2 tbs Flour, pinch of salt, pinch of brown sugar and pinch of paprika
-One green pepper
-One red pepper
-One large sweet onion
-One jalapeno or habenero(if you're feeling adventurous)
-3 tbs white pepper
-1 12 oz can of dark beer(Guiness works, I hate the taste of it when drinking, but in stews it can't be beaten)
-1/4 cup of your favourite bbq sauce(I use wegmans kansas style- dark, sweet and thick)
Dredge the woodchuck in beer and bbq sauce, and then dredge it in the flour mixture up top. toss in the bottom of your pot with a pat of butter to fry. Once it browns mostly, toss in your onion, let sit for a few minutes until your onions sweat. Toss in the rest of your vegetables and spices, then pour in your beer + bbq dredge, and whats left in your flour mixture. Let bubble for a bit until your beer has settled into a rather thick sauce. Pull out and eat with hot bread and butter and a cold one.
Or
Braised Groundhog Recipe
borrowed and printed from the Food Republic web site
http://www.foodrepublic.com/2011/04/21/braised-groundhog-recipe
Time for a full disclosure. This is not the first groundhog I’ve eaten.
As such, I’ve learned a few things along the way. Like, for instance,
groundhogs have musk glands in their armpits. YOU MUST REMOVE THESE IF
YOU DON'T WANT TO THROW UP FROM THE STINK OF BRAISED MUSK GLANDS AS THEY
BOIL AWAY! If you have difficulty finding (or shooting) groundhog, you
can substitute two rabbits or six pounds of chicken.
Illustration: Drew Lerman
Servings: 6 servings
Ingredients
1 (5 to 6 pound) groundhog, cut into 6 serving pieces
2 tablespoons extra-virgin olive oil
1 3/4 cups reduced sodium chicken broth
2 medium onions, chopped
3 cloves garlic, finely chopped
1 teaspoon fresh thyme, chopped
3/4 stick unsalted butter, cut into tablespoon size pieces
2 1/2 cups dry white wine
1/3 cup Dijon mustard
1/4 cup whole grain mustard
, for seasoning
Directions:
- Rinse the groundhog pieces, remove any fat, and cut out the glands underneath the front legs and armpits, then pat the meat dry. Season with 1 tablespoon Kosher salt and 1 teaspoon pepper.
- Heat the oil in a large heavy skillet, then brown the meat, in batches. This will take about 5 minutes per batch. Transfer the meat to a medium heavy pot. Reserve the skillet.
- Add the broth to the pot.
- Pour off any fat from skillet, then add the onions, garlic, thyme, and 3 tablespoons butter and cook over medium heat, stirring and scraping up any brown bits, until onions are softened. This will take about 5 minutes.
- Add the wine and boil until the liquid is reduced by half. This will take about 8 minutes.
- Pour the mixture over the groundhog. Cover the pot and bring to a gentle simmer over medium heat. Braise the groundhog until it is very tender. This will take 1 1/2 to 2 hours.
- Transfer the groundhog to a serving dish and keep warm.
- Bring the liquid in the pot to a boil and reduce it to about 3 cups. This will take about 10 minutes. Whisk in the mustards. Remove the pan from the heat and add the remaining 3 tablespoons butter, swirling the pot until incorporated. Season sauce with salt and pepper and pour over the groundhog.
