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Venison Fillets


  • 1 full Venison Back-strap
  • 1 lb Bacon
  • Sea Salt
  • Pepper
  1. Cut Back-strap into 1.5" - 1.7" thick fillets
  2. Salt all sides, let rest 20 min
  3. additional light dusting of salt and pepper
  4. Wrap in Bacon, use metal skewers to secure bacon
  5. Grill at 400F to 450F over open flame

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Simple Shrimp 'n Pasta

  • 1# pealed and de-veined Shrimp
  • 6 oz black forest ham
  • 1/2 onion
  • 1/6 stick of butter
  • 1# box of pasta - any type
  • garlic salt
  • salt
  • garlic powder
  • oregano
  • thai chili garlic paste
  • 2-3 oz shredded parmesan cheese


  1. Boil Pasta, add a dash of salt
  2. dice onion, saute in large non stick pan with the butter - high heat
  3. dice ham, add to pan when onion is half way cooked
  4. add Shrimp at the same time as the ham
  5. toss the shrimp, ham and onion, add Thai chili paste, garlic powder and oregano
  6. drain pasta, rinse
  7. plate pasta and top with shirimp/ham mix
  8. add some parmesan to finish off the dish
  9. serve hot


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EZ Egg Roll in a Bowl

  • 1# Ground Italian Sausage
  • 1 head of cabbage
  • 1 onion
  • 2 oz purified ginger ( buy it in a bottle)
  • 3/4 oz Thai garlic chili sauce
  • 3 splashes Soy Sauce or Coconut Aminos
  • 3 spashes of Worcestershire sauce
  • couple dashes of UV Olive Oil

  1. large pan, add oil, 3/4 heat, dice onion and saute
  2. add meat and brown thru
  3. add ginger, Thai Chili
  4. slice up the cabbage head and add to the meat mix
  5. add Worcestershire sauce and Soy or Coconut Aminos
  6. Cover, stir occasionally
  7. Serve Hot

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Halibut Casserole



  • 4-5 Potatoes
  • 1 to 1.5 # Halibut
  • 5-6 Bella Mushrooms, fresh
  • 1.0 tsp Salt
  • 0.3 tsp Pepper
  • 0.5 tsp Sage
  • 3.0 TBL Butter
  • 3.0 TBL Flour
  • 1 Lemon Zest / juice
  • 0.5 cup Sour Cream
  • 0.5 cup Grated cheese (chedder mix)

  1. Peel and Boil potatoes till done. Slice thinly.
  2. Spread in the bottom of a 1 1/2 quart casserole (or larger) that has been lightly treated with butter ( or cooking spray)
  3. Cover with sliced mushrooms
  4. Place Halibut in a saucepan with salt, pepper and sage.
  5. Cover with boiling water. Simmer on medium 15 minutes.
  6. Drain break in pieces and spread over potatoes and mushrooms.
  7. Melt butter in a small saucepan.
  8. Stir in flour and cook and stir a minute till flour looses its rawness.
  9. Gradually whisk in milk (it must boil to thicken ).
  10. When sauce has thickened add lemon juice, zest and sour cream, mix well.
  11. Pour over fish and top with grated cheese.
  12. Bake at 375° 10 - 15 minutes.

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Works for any firm fish, think Swordfish, Halibut, Cod etc.

But I don't see why a flaky fish like Tilapia won't work. Just cook it well before shredding.

heck , use what you got:
  • in Maine, I'd use Lobster.
  • in Seattle, I'd use Monkfish
 
Taters, bacon, and an onion. Prebake the taters and slice. Start the bacon and onions. Once some grease is built up add taters. Cook until all is preferred doneness.
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Side dish I discovered by accident a few years back, easy and quick. Bean sprouts were not an item I was ever served as a kid so it was a nice change compared to the usual fare.
Get some bean sprouts and wash 'em in a collander.
Preheat (high heat) a couple TBS of oil in a skillet (I like butter or walnut oil, bacon grease works too)
Toss in those sprouts, I add a bit of garlic salt and some cayenne, sometimes some Soy sauce too
Saute them sprouts!

The high heat basically sears the outside and cooks thoroughly without cooking out all the moisture. Be sure to fully cook them though, bean sprouts grow in warm, humid conditions....as do a lot of really bad things like Salmonella and so-on.
 
Venison Stew

Tonight were cooking up the rump roast off a deer I harvested at Christmas

bone out the hind quarter, and cube the meat ( semi Frozen works best )
Salt the venison well
load it into the insta pot
add 1/2 stick of butter
Sear it w/Insta pot
add minced garlic, we use a cup of it
add some cracked pepper
add 3 cups of beef broth

cap the lid and cook it in the Insta Pot for 20 min

let cool, add in Potatoes and Carrots

re-cap the lid and cook it in Insta Pot for an another 10 min
whisk in some corn starch to thicken to make the gravy

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This is a chile verde recipe I've messed with several times, I think I change it each time.
Most of the cooking time happens in a crock pot so go mow the yard or something.

You'll need:
6-8 tomatillos, Poblano and Anaheim peppers to taste (usually 2 of each for me)

Alternately use 32 oz of Herdez Salsa Verde if you don't want to fool with peeling
tomatillos & peppers. If you're restricted on salt intake...stick with the tomatillos/peppers,
The Herdez salsa verde has quite a bit of salt in it.

2 white onions
Some chopped minced garlic to taste
3-4 cups chicken stock
2-ish lbs pork shoulder
Salt, pepper, cumin, other seasoning as you prefer
Your choice of oil for the skillet, lard being the favored around here


If roasting tomatillos and peppers, I'd recommend doing that first. Once they're roasted get them peeled and
chopped, toss them in a crock pot with a couple cups of chicken stock and get everything warm for the pork to arrive
Alternately, dump in the salsa and get ready to warm it up in the crock pot with some chicken stock
Whichever green stuff you choose, add 1 chopped onion into the crock pot with it

Coat pork in flour/seasoning mix
Get a medium hot skillet with your fat, toss in 1/3 - 1/2 chopped onion and garlic and commence to sweatin'
Throw in some of the pork and get it well browned, don't worry about cooking it all the way through, leave that to the crock pot
Once browned, dump pork into the crock pot and repeat the skillet work (adding more of that remaining onion too as needed) until all the pork is browned (I don't have a very big iron skillet so it takes a few times to get it all)
Make sure and scrape all your skillet drippings into the crock pot too

Once the pork is in the crock pot, add more chicken stock to keep everything soupy, if you used the 32 oz Herdez, less stock will be needed
Turn the crock pot to high for an hour or so, then switch to low for the remainder (often 5 - 6 hours)
Cook until pork is cooked through and fork-tender.
Serve in a bowl with some tortillas, or on tortillas if it's good and thick

Memo to me...start taking pictures!
 
MVI's Breaky

Cod fillet, sliced mushrooms, green onion, kale, Cayenne pepper dust & garlic powder

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I don't cook much (though I do smoke a chicken or pork roast now and then) but I like to make a tomato-based version of Jambalaya once in a while.

1 to 2 lbs of your favorite sausage, I like to simmer even the pre-cooked sausage (Hillshire Farms, Uncle John's) to get some additional fat out of it. If I've smoked a pork loin or shoulder recently I like to add cubed pieces of smoked pork too
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Drain the fat, dump the sliced sausage onto paper towels to pat them down for more fat removal
3 to 4 cans of diced tomatoes, I like to use a couple of cans of Rotel with green chiles plus 1 or 2 additional cans of regular diced
Add carrots early since they need more cooking time to soften
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Celery next, then peppers, onions, later adding black beans and corn
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Cook for another hour or so in slow cooker to let the contents soak up the tomato goodness, season to taste during (garlic, pepper, your other favorite seasonings)
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Add some Red Argentine shrimp (cleaned, peeled, deveined) in the final minutes while you let it rest and cool
 
Boar Bratwurst in Beer & Kraut

  • [UWSL]4 lbs Boar Bratwurst[/UWSL]
  • ¼ c Garlic chopped
  • [UWSL]1 qt Onion diced[/UWSL]
  • 2 qts Red Potatoes halved
  • [UWSL]2 qts Sauerkraut[/UWSL]
  • [UWSL]¼ c Dijon Mustard[/UWSL]
  • [UWSL]½ c Brown Sugar[/UWSL]
  • [UWSL]2 bottles beer[/UWSL]
  • 3 T Caraway Seeds
  • [UWSL]1 T Paprika[/UWSL]
  • [UWSL]1 tsp Black Pepper[/UWSL]

[UWSL]Cut bratwurst into 2 inch pieces, lightly brown in oven in roasting pan. Add garlic, onions, potatoes, kraut, seasonings spices and beer. Bring to boil on stove top, adjust consistency and flavor, cover and bake in oven. Serve with sour cream, chopped chives, and rye toast.[/UWSL]​



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Seafood Chowder


Ingredients
1 pound Boiling Potatoes
2 slices Bacon, cut into 1/4 -inch pieces
2 cups Diced Celery, cut into 1/2 -inch dice
1 1/2 cups Diced Onion, cut into 1/2 -inch dice
1/2 cup Butter
1 cup Flour
1 1/2 tsp Chopped Garlic
3/4 tsp Dried Sage
1 1/2 tsp Dried Parsley
1 tsp Dried Thyme
4 cups Seafood Broth
1 quart Half-and-Half
1/4 cup Finely Diced Tomatoes
1/4 cup Diced Green Onions
2 to 3 lbs Chopped Fresh Seafood, such as a combination of scallops, halibut and salmon
Salt and freshly ground black pepper


Instructions​

  1. Cook the potatoes: Place the potatoes in a pot with enough water to cover by 2 inches. Bring the water to a simmer, and gently cook until the potatoes are tender, but not too soft, about 20 minutes depending on the size (a knife should pierce the potato fairly easily). Drain the potatoes and set aside until cool enough to handle, then peel and cut the potatoes into one-half-inch cubes. Set aside.
  2. In a large, heavy-bottom pot, saute the bacon over medium-high heat until it renders its fat and becomes crisp, 5 to 7 minutes. Strain the bacon, leaving the fat in the pan.
  3. To the pot, add the celery and onion and cook in the fat until the onion is translucent and the celery is softened, 6 to 8 minutes. Add the butter and melt over medium heat. When the butter is melted, whisk in the flour to form a blond roux. Stir in the garlic, sage, parsley and thyme. While stirring, slowly pour in the seafood broth. Stir in the potatoes and bacon. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Taste and season as desired with salt and pepper.
  4. Decrease the heat to a very gentle simmer and cook for 20 minutes to develop the flavors. After 20 minutes, stir in the half-and-half, tomatoes, green onions and seafood. Simmer gently until the seafood is cooked through. Taste again and adjust seasoning as desired.
  5. Remove from heat and serve immediately. This makes about 4 quarts chowder.


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KING CRAB LEGS


Thaw Frozen legs for 15 minutes on the counter, and Pre heat oven to 375F
line cookie sheet with parchment paper
equally space out the king crab legs
Cook for 15-20 minutes on the center rack of the oven, until the King Crab legs are hot to the touch

melt butter or Ghee into a small serving dish. add garlic powder to taste.

Serve hot

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I was gonna take some pics out of my recipe book I've been compiling, but y'all way too fancy for me to hang out with 😁
 
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