Grok Cookbook

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alabama road kill: It’s what’s for dinner

So, I was thinking about what to cook for dinner tonight, and saw that I have a couple of thawed chicken filets in the refrigerator that have to be used soon, plus a container of sour cream, some mushrooms, and new botte of tarragon. I went to X.Grok and asked it come up with a recipe using those ingredients and, presto! Three seconds, max, and I had a complete recipe, including an ingredients list, cooking instructions and nutritional information.

I’ll make the dish tonight, but I was intrigued at how well it worked; what about, says I, slightly more exotic ingredients, like a freshly killed opossum? Not a problem:

Roadkill Possum

Prompt: “Give me a recipe for roadkill possum with turnips and collard greens”

Answer: Here's a straightforward recipe for roadkill possum with turnips and collard greens:

Ingredients:

  • Roadkill Possum (ensure it's fresh and roadkill is legal in your area)

  • Salt and Pepper to taste

  • Turnips (4-5 medium, peeled and diced)

  • Collard Greens (1 large bunch, washed and chopped)

  • Onion (1, chopped)

  • Garlic (2 cloves, minced)

  • Chicken or Vegetable Broth (2 cups)

  • Vinegar (1 tablespoon, apple cider preferred)

  • Bacon (3 slices, optional for flavor)

  • Butter or Oil for cooking

Instructions:

  1. Preparation of Possum:

    • If you've found roadkill, first ensure it's safe to eat (no signs of disease, fresh, not bloated). Clean the possum thoroughly.

    • Remove the hide, gut it, and wash inside and out. Pat dry with paper towels.

    • Season the possum inside and out with salt and pepper.

  2. Cooking the Possum:

    • Preheat your oven to 350°F (175°C).

    • In a large roasting pan, place the possum.

    • If using bacon, lay the strips over the possum for added flavor.

    • Cover the roasting pan and cook for about 2 hours, or until the meat is tender.

  3. Turnips:

    • While the possum is cooking, in a skillet, heat some butter or oil over medium heat. Add the chopped onion and garlic, sauté until translucent.

    • Add the diced turnips, salt, and pepper. Cook until they start to soften.

  4. Collard Greens:

    • In another pot, bring the broth to a simmer. Add the collard greens, a pinch of salt, and the vinegar.

    • Cover and let the greens cook down until tender, about 30-45 minutes.

  5. Combining:

    • Once the possum is tender, remove it from the oven.

    • Combine the cooked turnips with the collard greens in the pot. Adjust seasoning if necessary.

  6. Serving:

    • Serve the possum on a platter, with the turnip and collard green mixture on the side or around the possum.


Notes:

  • Safety First: Ensure you know how to handle wild game safely. Roadkill can be risky; always prioritize food safety.

  • Flavor: The possum might have a strong flavor, and cooking with aromatic vegetables and bacon can help balance it.

Enjoy your meal, but always remember to consider the ethical and legal implications of consuming roadkill in your area.

Fascinating. Tomorrow, cat on a hot tin plate.