Grilled Birds, Smashed Potatoes and Burgundy Mushrooms

Grilled Birds, Smashed Potatoes and Burgundy Mushrooms

A few weeks ago I posted this to my Facebook page and neglected to share it with you.  So here goes…

The weather was still in the 3 digits and using the oven to heat the house didn’t sound too good but I had come across a recipe that I couldn’t ignore.

I follow The Pioneer Woman Cooks who had posted a recipe for Burgundy Mushrooms.  Now if you like mushrooms you have to admit these sound more than tempting.

Off the the grocer I went to pick up 2lbs of button mushrooms, pulled 2 gamebirds from the freezer and dug around in the pantry for some potatoes.

We grilled the gamebirds and smashed the potatoes with lots of garlic and olive oil.  The resulting dinner was amazing and thanks to The Pioneer Woman Cooks, Chef Michael Chiarello and Hunter Angler Gardener Cook it was a feast worthy of a blog post!

The internet is truly amazing!  I can find any recipe to fit any desired result.  There’s such an abundance of free information and so many great chefs and cooks out there that are gracious enough to share their secrets with us.  No wonder we are on perpetual diets.

Now my daughter has requested that I post something original the next time I get a chance.  As I think about it… is there anything new under the sun?  Maybe.  I’ve been working on perfecting some javelina recipes.. could be our next adventure.

Pr 25:21 If your enemy is hungry, give him bread to eat; And if he is thirsty, give him water to drink;

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The Best Chocolate Ribeye Steaks!

Grilled Chocolate Ribeye Steaks

A few years ago I made a cooking blunder that turned out to be a major AHA! in my cooking experiences.  You know, a recipe error that turns out to be a good thing?  Like in that peanut butter cup commercial?  “You got chocolate on my peanut butter!”  …. “No, you got peanut butter on my chocolate!”

The plan was to make some BBQ Ribs with this spice rub from a cookbook.  I had mixed a spice rub up a few weeks earlier for another meal and the unused portion was packed away.  The problem was that when I was prepping the ribs, sprinkling  spice rub on them, I realized something was wrong.  It wasn’t spice rub at all….. it was … chocolate?

Yep, I had on another occasion way, way back, taken some stale chocolate biscotti and ground it to a crumbly sprinkle for ice cream and I had put it in the same kind of container as the spice rub.  Foolish me didn’t label them and now I was in a pickle with chocolate biscotti sprinkles on my beef ribs.

“So,” I think to myself, “my husband and I both like chocolate.  Maybe if I rub it off and put enough spice rub on he wont notice.” So that’s what I did and the ribs were wonderful!

Since that day I’ve recreated that great bbq taste and presented it to the twisted brow of a few folks who agree it’s great.  Now I’ll share my little secret with you. Enjoy!

Chocolate Ribeye Steaks

1/3 c packed dark brown sugar

2 Tbls onion powder

1 tsp garlic powder

3 tsp kosher salt

1 Tbls fresh ground black pepper

4 Tbls paprika

3 ground chocolate biscotti (I used my food processor)

Ribeye Steaks

Mix all dry ingredients together.  Sprinkle on both sides of your perfect steak, “marinate” for about 30 minutes and grill to your desired result.  I like mine rare.

Store left over Chocolate Spice Rub in an airtight container.  Stays fresh for an extended time in the freezer.  Oh, and don’t forget to put a label on it.  🙂

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The Other Christmas Menu

 

Those of you who know me well, know that our family doesn’t have one Christmas dinner we have two!  

Our first is on Christmas eve with my family and the second is on Christmas day with my hubby’s family.  Each dinner equally amazing and each get together equally Christmas, since my family still celebrates on our traditional Christmas eve.  

The evening affair is very German with real live candles on the tree, hence the blue cabbage and other European style dishes such as rabbit or goose.  The Christmas day affair still reminiscent of the Mexican culture and heritage of my husbands family.

So to complicate things, we have two menus.  I’ve already posted the Christmas eve menu planner I had started and it’s grown into a Pot Luck of sorts with several of us bringing different items from the menu to the celebration.

The Christmas day menu has developed over the last couple of weeks into an interesting menu of Tamales, beans, spanish rice, pozole and fresh tortillas.  

My oldest daughter has found a tamale maker that will create tamales using the wild game her ‘hunter’ will provide.  

I have to admit this will be the first menu of it’s type since my husbands mother passed away several years ago.  A bit sentimental for me and, I’m sure, for the rest of us.

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Christmas and it’s usual Suspects

yosemite bracebridge dinner

Christmas dinner is one of those meals that has it’s stars and then there are a few guest appearances on the menu that sometimes make a hit and other times they bomb.  

I remember one year when the turkey took so long in my oven that everybody’s eyes were glazing over by the time it got on the table.  I’m still puzzled by it and I’m convinced something was wrong with the oven.

Since then I’ve had mostly success so I’ve decided to post a few of my ideas for the menu I’m planning.  Some recipes will be “donated” from some of the cooks who’s blogs I follow.  Who knows, could be yours.   

A Few Possible Menu items

• The star of the show:  Roast Goose
• The sidekick:  Prime Rib Roast 
• Guest appearances include: Turnip Gratin, Braised Red Cabbage, Roasted Root Vegetables and Cheesy Garlic Mashed Potatoes.  Green salad and a tomato salad

What’s on your menu?……

 

Luke 2:

8 And there were shepherds living out in the fields nearby, keeping watch over their flocks at night. 9 An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. 10 But the angel said to them, “Do not be afraid. I bring you good news of great joy that will be for all the people. 11 Today in the town of David a Savior has been born to you; he is Christ the Lord. 12 This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.”

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Venison Chorizo

Mexican Chorizo Sausage is a wonderful thing!   The flavors of chili, oregano and garlic, a hint of acidity that compliments your breakfast eggs and it’s so versatile too.  I’ve used chorizo with shrimp, chicken, potatoes and eggs.  I’ve served it for breakfast, lunch and dinner and it never disappoints. As you know my freezer is stoked with wild game, some of which isn’t cut out for BBQ or stew.  When you bring home the deer it’s not all prime cuts, you know.  So what do you do with that round steak that really isn’t so fun to chew on?  I make sausage.  In this case, Chorizo Sausage.   So this morning I got busy and turned some out using the following recipe.  We enjoyed it fried up in the pan and scrambled some eggs into it.  I sauteed some mushrooms and bell peppers on the side and served it with flour tortillas and hot tea topped off the morning.

ingredients:

• 1 lb ground venison (any lean ground meat will do)
• 1 teaspoon salt
• 3 Tablespoons chili powder
• 1 Tablespoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano ( I used menudo seasoning)
• 2 cloves garlic, minced fine
• 2 Tablespoons vinegar

method:

Mix all ingredients in a food processor to bring the meat into a finer grind (not too fine) and allow all the spices to blend well.   Marinate overnight in the refrigerator.   There are so many uses for Chorizo and easy recipes too!  Like Shrimp and Chorizo in terra cotta on the BBQ for an appetizer, or Chorizo and egg burritos for breakfast.  Use the sausage in your tacos instead of ground beef, YUM! Leave me a comment and tell me how you like your Chorizo?

 

  Ecclesiastes 3:13 and also that every man should eat and drink and enjoy the good of all his labor—it is the gift of God.

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New Twist on Shepherds Pie

I mentioned in an earlier post that we have pounds of wild game in our freezer and today I defrosted some ground “Buffalo.” (North American Bison)  This meat is hormone free, lean and tasty without being too gamey so it makes a great substitute for hamburger.

Here’s the latest creation!~

Shepherds Pie a la Buffalo

1 lb ground buffalo (Turkey or Beef work too)
1/3 cup dry bread crumbs
1/4 cup catsup
1/4 cup chopped onion
1 Tbl Worcestershire sauce
1 egg slightly beaten
1 cup frozen mixed vegetables; thawed

Topping:
*1 1/2 – 2 cups of your own homemade Mashed Potatoes
4 oz grated jack or cheddar cheese

or
1 cup water
3 tbl fresh butter
1 1/2 Mashed Potato Flakes
1/2 cup milk
4 oz grated jack or cheddar cheese

Method:
Heat oven to 350 F. In large bowl, combine all filling ingredients and mix together well. Pat mixture into a 9-10 in pan. (I used a cast iron skillet)

Bake for 30-35 minutes or until center is thoroughtly cooked. Drain excess liquid.

In a medium saucepan, heat water and butter to rolling boil. Remove from heat. Stir in Potato flakes, milk, cheese and egg. Mix well.   *Spoon over filling to cover and sprinkle with paprika. Return to the oven and bake for 10 minutes or until golden.

Serve it up and enjoy!

Proverbs 15:17
Better is a dinner of herbs where love is, than a stalled ox and hatred therewith.

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Chili in August

A few days ago my oldest daughter and friend came by for dinner.  She had called me earlier in the month saying she was craving my chili so we decided it would be nice, even in the heat of August, to cook up a batch.  So I put a pot on using ground venison in place of hamburger.  Yummy!

Ingredients:

2 14.5oz cans mexican style stewed tomatos

1 lrg./32oz can pinto beans

1 15oz can black beans

1 15oz can kidney beans

• (or cook up a batch-o-beans from scratch if you like)

1 lb. hamburger (or ground meat of your choice- I like wild game)

1 yellow onion diced small

2-4 tbls chili powder (to taste)

1 tbls cumin (to taste)

salt and pepper to taste

 

Optional:

substitute 1 Lawry’s chili seasoning package in place of seasonings and ease up on the salt

sauté chopped celery and/or 1 green bell pepper chopped with the onion.

 

Method:

1. brown the hamburger in a large heavey dutch oven (be careful not to over-cook and dry out the meat)
2. add onion just to carmelize slightly.
3. blend the mexican stewed tomatos quickly in a food processor. (looks like salsa)
4. add tomatoes, beans, and seasonings.
5. bring to a slow boil, stir occasionally so as not to scorch on the bottom of the pan.
6. reduce to simmer and cook for 20 min. to incorporate flavors.  
7. taste test for salt and pepper.
8. serve with cornbread or tortillas.

enjoy!

Proverbs 23:1  When you sit down to eat with a ruler, consider carefully what is before you;

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Mother and Child; Oyako Donburi

 

My husband and I spent a year in Japan ministering to nationals that were training to go into the mission field. We loved the people, culture and the food.

One of the dishes that’s become a staple in our home that we’ve enjoyed often is Mother and Child. Our children loved it even when they were finicky, it’s very simple to prepare and only takes a few minutes. A simple rice-bowl meal that won’t break the bank and always hits the spot!

*Oyako Donburi

3-4 boneless skinless chicken breast
4 eggs
4 shiitake mushrooms (or your choice)
1 onion
A few fresh spinach leaves, chopped

Simmering Sauce
1/4 cup water
4 Tbls soy sauce
3 Tbls mirin
1 Tbls sugar

5 cups cooked rice

Method:
1. Slice the chicken breast diagonally. Remove hard stems of shiitake mushroom and slice into large pieces. Slice onion thin.

2. Using a large skillet, mix all the simmering sauce ingredients; bring to a boil. Add chicken, mushrooms and onion and cook over medium heat, 2-3 minutes or until chicken is done and onion becomes transparent.

3. In a small bowl whisk the eggs and pour into the pan over the chicken and cover. Cook until the egg is set, about 2 minutes over medium-low heat. Sprinkle with the chopped spinach cover and simmer on low about 1 minute to wilt the spinach.

4. Dividing into 4 servings, serve over rice in a large deep bowl. ….. Enjoy!

Psalm 22:26 (NKJV)
The poor shall eat and be satisfied;
Those who seek Him will praise the LORD.
Let your heart live forever!

*Recipe adapted from Quick and Easy Japanese Cuisine for Everyone by Yukiko Moriyamma

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Javelina in Fire Roasted Chipotlé Stew is HOT!

Well folks, I had originally meant to prepare the Javelina rib roast I defrosted the other day, chile verde style but alas, I had no ortega green chilies in the house and had already gone shopping earlier in the day. I really didn’t want to leave the house yet again, after a very long day of running around town doing errands, so I opted to experiment. I used the next best thing… Fire Roasted Chipotlé Salsa!! 

I was rewarded with a hardy approval from my family and the rifle tote’n hunter that donated the Javelina. We also had some out of town guests, one of which is a 14 year old Japanese student who was brave enough to try the “desert pig” that was placed before him to try. He ate the whole thing even after finishing his hamburger and german potato salad.

My taste-buds and my ego are satisfied.

I do hope that someone out there will try my recipe and send me some feed back on how they liked it. According to “Rifle Tote’n Hunter” this recipe really did work great. It wasn’t gamey and it was quite tender with a kick from the chipotlés.

Next time I’ll try the chile verde recipe but for now Javelina in Fire Roasted Chipotlé Stew is HOT!

Javelina in Fire Roasted Chipotlé Stew 

optional meat choices: turkey, chicken, beef…. oh anything will do if it works in a stew.


 

3 Tbl. good cooking oil
Rib Roast of Javelina (2 full racks)
2- 14.5 oz cans Mexican Stewed Tomatoes
2- cubes Knorr Chicken Bullion with Tomato
2 Tbl. sweet red chili powder
1- 16 oz jar Arriba Fire Roasted Mexican Chipotle Salsa (medium heat)
or similar product if Arriba brand is not available
36 oz water or enough to cover ribs
salt and pepper to taste
sour cream for ganish

Method:
Remove Ribs from butcher wrapper and inspect for debris from the field. Rinse under cool water as needed being careful to clean away dirt, foreign objects or bone shards.

Using a sharp boning knife remove the white membrane that lies along the outside or “skinside” of the ribs. This will facilitate the cleaning process. Cut each rack in half cross wise between the rib bones so you have a total of 4 similar sized sections of ribs.

In a very hot, large dutch oven briefly heat oil until it just begins to smoke. Brown rib sections on all sides turning every few minutes to prevent burning.

Reduce heat to medium and add the remaining ingredients (except sour cream). Bring to a slow boil. Place the dutch oven, covered, in a 200°F oven (or use a crock pot on high heat) for approximately 4-6 hours or until the meat softens and comes away from the bone easily and is easy to shred.

Remove rib sections from sauce and shred the meat into bite sized pieces discarding any bone or cartilage. Return shredded meat to the Chipotlé stew and reheat for serving.

Serve over hot white rice, garnish with sour cream and set out some warm flour tortillas. Enjoy!

Proverbs 12:27 The lazy man does not roast what he took in hunting,
But diligence is man’s precious possession.

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Do YOU eat THAT?

Both my daughters have somehow found something they have in common. Their guys like to hunt! Now for some of you that might be normal but if you grew up in Riverside California you don’t usually meet someone who goes hunting on a regular basis… like anytime they can get away into the wild.

“Why did I share that?” you may ask…. Well, I get to reap the benefits. Since I grew up eating a variety of the “unusual” (chicken feet, beef tongue, heart and tripe, kidneys, liver, chicken livers, calves brains,… OK, I’ll stop there) and have had some foreign foods that most Southern California city slickers would balk at (I think I ate dog once, but that’s for another blog) I’m not afraid to try something that’s not on the ordinary menu. And, for the past few months I have had the luxury of pounds and pounds of wild game in my freezer and consequently in my stew pot! YUM!

I wont go on about the benefits of wild game compared to processed, over medicated, hormone pumped meats you’ll find behind your butchers counter… ooops I almost got on my soapbox. 🙂

Here is a list of a few things I’ve had the chance to prepare for friends and family:

Buffaloaf – meatloaf made with ground buffalo
Buffalo Stroganoff– by far everyones favorite
Country Fried Buffalo
Slow Cooker Buffalo Pot Roast
Javelina and Venison Breakfast Sausage
Venison Steaks with crimini mushrooms and garlic
Javelina and Venison Chorizo

So far my freezer has been cold storage for Venison, buffalo and Javelina. I hope to try rabbit, quail and turkey someday, but that really depends on the hunting pleasures of my supplier who, for his own protection, shall remain anonymous. And, NO, I wont give up his identity so don’t ask.

To the hunter: Many kudos for your generosity in sharing your prize with this adventurous cook. You know who you are… come by anytime I’ve got game on the table and have a bite to eat with us!

And for those of you who might be inspired to try something off the beaten path, I’ll post some of my recipes to these wonderful alternatives to commercial meats in the future.

Talk to me about your wild games…

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