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Thursday, February 24, 2011

D, D&D the second



For the second installment of Dinner Dungeons and Dragons, we cooked up a bigass piece of pork loin. Rubbed in an aromatic blend of brown sugar, hot smoked paprika, oregano and other spices, then slow roasted for a couple of hours. Served with Brady's fantastic Mac n' Cheese and stewed collards on the side. It was good accompaniment to the ensuing silly battles and cat calling!

Wednesday, February 9, 2011

D D&D the first installment

Brady prepping the meat grinder.

Grinderman in action.

Finished product!

Eric, hiding his shame.

The next morning!

A few weeks ago, Brady and I were perusing the piles of piles of junk at our favorite thrift shop, Green Village where we came across this most excellent meat grinder. For only $10 to boot! Of course we had to get it. And with our first installment of the soon to be regular feature of Dinner Dungeons and Dragons! (D D&D)

Eric brought over some venison and we combined it with spices like toasted fennel and coriander. We added in rich pork belly to add fat to the very lean venison. Then ground it all up to make sausage patties. Served it up with red cabbage coleslaw and fried polenta topped off with a bruschetta. It was a tasty way to start out the game. We all noshed on Dunkaroos supplied by "Finn" (Jisuk) as we moved on to character generation.

The next morning we made country gravy with the left over sausage. Poured over homemade biscuits, it was a brunch be fitting a hunter, but instead was consumed by two hung over Brooklynites.