There are as many jerky recipes as there are people making jerky. This basic recipe is great “as is” but also a fine platform for tinkering.
Meat and veggies on a stick over a grill. What’s not to love? Boneless dove breasts are delicious and the perfect size. But this recipe includes a game changing trick (see what I did there?) that works with any kabob-based culinary adventure.
Here is a great way to show off tougher venison steaks, like rounds. They will turn out fork tender, and delicious. Also works for steaks with lots of connective tissue, like sirloin or shoulder. It’s serious comfort food! And healthy too—the gravy has no fat Read More …
This is a very “hands on” presentation — be sure your guests are up for it. Frozen bags of mixed shellfish are a convenient and economical option for most of your shellfish. e.g. Costco frozen “Premium Seafood Medley” which comes in 2.5lb bags. If you’re fond of one particular shellfish (like crab or shrimp) , feel free to add more “to taste”.
The big secrets to a Caesar salad that pops are really good fresh, crisp romaine, anchovies, and properly emulsified dressing. The other ingredients are important too… but those three are where most people take shortcuts that impact the result.