Thursday, February 02, 2012

Happy Groundhog Day!

And here's NOAA's forecast for Punxsutawney, PA -
Today: Thursday: Mostly cloudy, with a high near 39. North wind between 3 and 10 mph, with gusts as high as 20 mph%.

Looking pretty good for an early Spring (although maybe not quite as good as yesterday when I first posted this thinking that Groundhog Day was the first day of february and the Punxsutawney forecast was for cloudy drizzle - still feels springy out there, though).

The groundhog posed for a picture on the banks of the French Broad River near Asheville, NC during a trip TQ and I took down there a few years ago. The French broad wasn't around the day we were there.

Note added later: Oh, Phil, you stupid, stupid rodent. 6 more weeks of winter, you say? Well, maybe we'll get through it better with some good, hot, home-cooked meals. Capisce?


PeconicPuffin said...

Now that's fast! I'm a-waitin' for the very morning (blog post preloaded.)

Re the Caddyshack of my best high school friends plays a caddy in Caddyshack. Bill Murray holds a pitchfork to Peter's throat. I must ask him if he has any groundhog lore to share.

bonnie said...

Oh, shoot, I thought it was today! Taking it down!

bonnie said...

OK, I'm back!

PeconicPuffin said...


bonnie said...

Oh, damn that groundhog anyways.

PeconicPuffin said...

Grill him up. Get a new groundhog.

bonnie said...

Phil-ly cheese steaks, anyone?

PeconicPuffin said...

Found these:

Oriental Groundhog

1 Ground hog
2 quarts water
1/4 cup salt
1/2 cup soy sauce
2 cloves garlic whole
1 habanero pepper whole
1/4 onion
2 tablespoon chile powder
1/4 bunch parsley whole
4 beef bouillon cubes
1/4 teaspoon fresh-ground pepper
1 cup beef broth
teriyaki glaze

Preheat oven to 325 degrees.

Cut meat into serving pieces and soak in 1 quart water and salt for 3 hours. Transfer meat to 1 quart clear water and soak 4 hours. Drain and dry meat. Place meat in a baking pan with beef broth, soy sauce, garlic cloves, pepper, onion, chile powder, parsley, bouillon cubes and ground pepper.

Cover and bake at 350 degrees for 1 to 1 1/2 hours. Baste frequently. Brush with teriyaki glaze while cooking.


Groundhog in Sour Cream

1 groundhog, skinned & cleaned
1/2 cup vinegar
1 tablespoon salt
2 quarts water
2 teaspoons soda
1/2 cup flour
1 teaspoon salt
1/2 teaspoon allspice
1/2 cup bacon fat
3 small wild onions
1/2 cup water
1 cup sour cream

Skin and clean the groundhog. Wash and dry and put in an earthen crock. Cover with water and a half cup of vinegar and 1 T. of salt. Let stand in a cool place overnight.

In the morning, remove from brine, wash and pat dry with a damp cloth. In a large soup kettle combine 2 qt. of water and 2 T. of soda. Bring to a boil, lower the heat and simmer for 15 minutes, removing the scum as it rises to the surface.

Drain and rinse the groundhog meat and cut into serving pieces. Combine the flour, salt and allspice and dredge the pieces of meat in the mixture.

Preheat the oven to 325 degrees. Melt the bacon fat in a heavy iron frying pan until smoking. Brown meat on all sides. Transfer the browned meat into a greased 4 qt. casserole. Arrange sliced onions on top, add water, cover and bake in a preheated oven for 2 hours or until the meat is tender.

Transfer the meat to a heated platter to keep warm. Put the casserole on top of the stove over medium heat and spoon in the sour cream stirring constantly. Do not let the sauce come to a boil. Put the meat back into the casserole and simmer for about 15 minutes.

Delicious served with creamed dandelion leaves.

bonnie said...

Anybody else ever find themselves looking for the "like" button on blog comments?

O Docker said...

Thank you, Bonnie!

Thirty years in Philly and I never knew what they made cheese steaks from.

But I always suspected something like this.

O Docker said...

Wait a minute!

Punxsutawney WHO?

Why did I never connect the dots before this?.

bonnie said...

What, you thought it was short for Philadelphia or something?