Cooking With LSP, Smothered Dove

Cooking with LSP? That's the stupidest thing I've ever heard, you say with a snort of condescension, and I don't blame you, who'd have thought it. But there is a way and here's how.

Go on, Shoot Some Dove

Drag yourself away from Hillary Possessed By Satan! headlines, I know, it's hard, and go out and shoot some dove. Breast the birds and season with salt, pepper and Cavender's, which is made to an "Ancient Greek Formula." Who knew that the Athenians of old had Hydrolysed Corn Soy Protein? Well, now you do. 

Dove, Onion, Heavy Metal

Take time to stand back and admire your handiwork, thinking yourself fortunate that the kitchen's protected by a .38 Special, or a Glock, or a mighty .460 Magnum, or whatever. The gun's up to you.

Set it Aside!

Next step, fry some bacon in a piece of heavy metal, set it aside when crispy, and brown the dove in the drippings along with a chopped onion and some extra Ancient Greek Formula. That done, put the dove and onion aside with the bacon and congratulate yourself on a successful evolution. Good thing you've got that pistol, right? 

Random Dogs on a Rug

Add 3 tablespoons of flour to the drippings and stir it up, don't be scared, whisk away! As it starts to thicken, open a can of chicken broth and add that, too. Stir, and ponder the delicious aroma rising from the heavy metal. Congratulations, you've made gravy, just be sure you don't get it on your elitist inside-the-Beltway tasseled loafers.

Come Together

Reverie over, add dove, onion and bacon to the pot and stir it around. Cover and bake at 350* for an hour and serve with Yorkshire Pudding, or rice, or mashed potatoes, your call. Maybe include a vegetable of some sort, like carrots, it's up to you, there's no rule.

SOVEREIGN

When it's all together on the mahogany, fall upon your scoff and eat it it, like a Sovereign. And that's cooking, with...

LSP

Cooking With LSP, Country Style Ribs

"Cooking with LSP?!?" you snort indignantly into an old Jeb! campaign brochure, "You can't do that." But you can, and here's how.

Go out and get a couple of pounds of bone-in country style ribs from the supermarket for around eight or nine bucks. Take a gun, if Nanny allows you to defend yourself like a free man, or woman; I chose a Glock 21, but that's just me. Buy some carrots, celery, onion, garlic, dry white wine, olive oil, apple juice or cider, cider vinegar and tomato paste, grainy Dijon mustard, bay leaves, thyme, chicken broth and dried red pepper. 

Ingredients. Note Spyderco

If you already have these ingredients you don't have to get them again, unless you're all about building fail-safe redundancy into your EOTW (end of the world) food store.

Return from the supermarket and get out a crock pot, cast iron works well, it can go in the oven. Put the pot on the stove at medium high with 2 tablespoons of oil and brown the pork, previously salt and peppered, then place the meat aside. Don't be intimidated, it's not hard.

Shoot The Plate With a Glock

Add 1 more tablespoon of oil, 1 chopped carrot, celery stick and onion to the pot, and cook on medium heat until softened. Add 3 cloves of minced garlic and cook for a further minute, then 2 tablespoons of tomato paste. Stir this up for a bit then pour in that white wine you bought earlier, 1/2 a cup worth. Raise the heat to medium high and scrape up any browned meat or veg from the bottom of the pan. 

While you're at it, turn up the jukebox, perhaps it's playing Thank Christ For The Bomb, or Rebel Son's famous Bury me in Southern Ground. Whatever, you decide, like a Sovereign.

Well done, you've got this far, so have a drink as you look in wonder at the food in the pot. Have several, or not, there no rule.

Meat in, Atogether, Bring to Boil, Transfer to Oven

Wine in, add 1/4 cup of apple cider, 2 1/2 cups chicken broth, 1/2 cup cider/apple juice, 1 tbs mustard, 2 bay leaves, 3 sprigs thyme or dried equivalent, and red pepper. Salt and pepper to taste. Then put the pork in the pot. There, it's altogether. Bring to a boil then cover and transfer to an oven at 325*, middle position. Cook for around 1 hour 45 minutes, removing the lid for the last half hour. 

Scoff

The meat should be fall-off-the-fork tender, if it isn't, return to the oven and cook that pork 'till it is. Take it out of the oven, let it rest for a bit, and serve over mashed potatoes.

Get a Haircut, Fool.

Then eat your scoff like a Warrior. And that's cooking with,

LSP