This will never win a contest against a well made “from-scratch” stew recipe but it is faster, easier and still really good.
Think of this as “pulled venison”, a simple but wonderful way to show off one of the least respected cuts. It’s a guaranteed hit, even among folks that aren’t too sure about wild meat.
Ok, ok. It’s beans, not wild meat. Hey, it uses venison stock. And it’s so good it’s a perfect side dish for many other recipes.
This is the dressing for a traditional “Crab Louie” salad (best with Dungeness), or it’s weaker cousin the “Shrimp Louie”.
A proper Louie dressing has a background of horseradish and onion. Many versions are instead based on pickle relish. They are abominations, an insult to the Louie. It’s like comparing Russian dressing to Thousand Island.
This is a riff on the “Elixir Egg Nog” recipe from Fresh Victor Cocktails (FreshVictor.com).
Serve mixed with whatever liquor you prefer, though most traditional is a nice aged bourbon or rum. Pretty darn good “virgin” also.
It breaks my heart that some top-quality restaurants no longer serve shellfish meat like shrimp and crab accompanied by this traditional American dipping sauce. Now it comes with something that looks like it was generated by an app designed to impress foodies. In V1 it Read More …
Of course this works best with wild birds like turkey, pheasant — or even a big mess of quail. Don’t just “breast ’em out” and toss the rest — all those bones and meat are the ticket to great stock!
OK, it’s not wild game. Pretty hard to work game into desserts. And it does have “Moose” in the name. You could use it to say “OK kids, eat all your venison and daddy will make moose munch.”
If popping your own from kernels, keep in mind that freshness matters — Not because they go bad, but because they lose some of the moisture they need to pop properly. If it’s been on the shelf a year or so just buy a new batch.
Another fine addition to taco night.
A spicy, delicious condiment that makes things pop!
A versatile condiment — limited only by your imagination. It’s native home, however, is the taco.
This is a fairly standard stuffing/dressing recipe, but with some tricks that make a difference: Use poultry fat instead of butter. Reserve a third of the celery raw until final mix before the oven step (adds crunch). Instead of browning the sausage crumbled, form it Read More …
A delicious and visually exotic dish – but really easy to prepare. It’s getting your hands on high quality fresh mussels which can be a challenge.
Cioppino is a seafood stew invented in the 1800’s by the Italian fishing community that worked the San Francisco bay and nearby Pacific waters. They would pick from whateve was least marketable from their haul and turn it into this
This is not the “ultimate” Mai Tai, an endlessly elusive target the pursuit of which can be complex and expensive — though always fun. But this is fast, easy and cheap, kind of how I like my [content edited]. Anyway, enjoy!
Clarified butter is a common kitchen term for butterfat – which is what is left after you remove the water and milk solids from butter. Traditionally it is made by heating butter to a temp like 260°F or a bit higher until the last of Read More …