Tuesday, August 27, 2013

Country Fried Venison

P2 loves chicken fried steak, so when I needed a new recipe idea to cook some frozen venison it seemed like the only option.    

Ingredients:
1 lbs. venison (tenderize with mallet)
1/4 cup milk
2 whole eggs
1/2 cup flour
1/4 tsp. Garlic Salt
1/4 tsp. cayenne
Olive oil for frying
1/2 cup burgundy wine
1 tbsp. flour
 
Directions:
Mix together milk and eggs in a large bowl
In a separate bowl, mix flour, garlic salt and cayenne.
Using one hand and tongs, take a slice of meat, dip in egg/milk mixture.
Next, dredge in flour mixture.  Be sure to coat both sides.
Place meat on a clean plate and repeat with remaining meat.
Heat oil in a large skillet over medium heat.
Cook meat until edges start to look golden brown.
Place on paper towel lined plate to remove excess oil.
Deglaze pan with burgundy wine. 
Pour wine into pan, scrape bottom of pan to get the crunchy goodness. 
Add flour and mix well.
Pour over meat.

Stay hungry my friend!

Thursday, August 22, 2013

Creamer Recipes

Ok, I'll admit it.  I drink coffee for the sweetness, it has nothing to do with the coffee bean.  I love the smell of fresh brewed coffee, but the bitterness sometimes is a bit much for me.  I used to not put any milk in my coffee, but thanks to the likes of the Starbucks of the world, my coffee experience changed to one of sweet creamy goodness.  But once you read the ingredients of what's in creamer, it will make you re-think how much you add to your coffee.  Well, I guess it will only bother you if you are trying to eat "clean".  I'm not sure it will be more cost effective than regular creamer, but it will be less chemicals.

French Vanilla

Ingredients
1 cup whole milk
1 cup heavy cream

4 tablespoons maple syrup
1 vanilla bean

Directions:
Whisk together milk, cream and maple syrup in a medium saucepan over medium heat.
Cut vanilla bean in half, and scrape out seeds.
Add seeds and vanilla bean to milk mixture.
Turn off heat, cover the pot and steep for 30 minutes.
After mixture has steeped, strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.
(If you don't have a vanilla bean on hand, simply replace it with 1 tablespoon of vanilla extract)

Peppermint Mocha

Ingredients
1 cup whole milk

1 cup heavy cream

4 tablespoons maple syrup
3 tablespoons cocoa powder
1 teaspoon peppermint extract

Directions:

Whisk together milk, cream, maple syrup, and cocoa in a medium saucepan over medium heat.
When mixture begins to steam, remove from the heat and stir in the peppermint extract.
Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

Tuesday, August 20, 2013

Homemade Dill Pickle Relish

I have finally run out my relish that I made last year and I am ready for more.  This recipe proved a bit less liquidy than the one I made last year.


Ingredients:
4 lbs of pickling cucumbers
1/4 cup sea salt
1 tsp curry
2 cups of water
1/2 lb of yellow onions
3 tbsp sugar
1 tbsp chopped dill weed
2 cups vinegar
2 cups chopped red and yellow bell pepper



Directions:
Wash cucumbers and chop into small pieces.
Place the chopped cukes in a colander over another bowl.
Toss with salt, let stand with 24 hours (this process allows the water to drain from the cukes)
Chop onion in small pieces.
Drain the cucumbers and rinse under cold water.  Drain and rinse again.
In a large pot, combine cucumbers, onions, bell pepper, sugar, dill, curry and white vinegar.
Bring to a boil.
Reduce heat and simmer ten minutes.Ladle the hot relish into your sterilized jars, leaving 1/2 inch headspace.
Process in a boiling water bath for 15 minutes.

Stay hungry my friend!

Thursday, August 15, 2013

Minty Simple Syrup

P2 bought way too much mint and I couldn't make enough tea to keep up.  I'd been looking at simple syrup recipes and thought a minty one would taste great.  Again, though, I don't drink tea, so what would I use this for after it was made.  I found the perfect drink.  Margaritas!  I like to make margaritas with Crystal Light (less sugar) but then of course, I added sugar to it by adding this syrup.  It gave the drink a bit more depth and a tiny bit of sugar.    

Ingredients:

1 cup granulated sugar
2 cups water
A bunch of mint

Directions:
Stir together in a saucepan and bring to a boil.
Add the mint and let steep for 30 minutes.  The longer it steeps, the more flavour.
Stain the bits.
Let cool and transfer to a bottle.
Chill until ready to use.



Don't be afraid to experiment with other herbs, like basil, thyme, rosemary, lavender buds (make sure you buy culinary lavender or use homegrown without pesticides), organic edible flowers, slices of fresh ginger, whole spices, etc.

Stay thirsty my friend!

Tuesday, August 13, 2013

Coffee syrup

My coffee habit gets a bit expensive in the winter.  I usually drink it to just keep warm, well and for the sugar (and I don't use real sugar).  One day while at 7-11, I got a coffee and fell in love.  They have a ton of flavored creamers and coffee syrup.  But although walking to the 7-11 every morning gives me some exercise, the money spent everyday can add up.  My coffees are now filled with sweet smelling aromas, and now I can recreate that at home.  My bottle of Torani IS empty, so it's time to make my own.   I will start with something simple like Vanilla, and eventually work myself up to bacon flavored.


Vanilla Coffee Syrup

Ingredients:
3 ½ cups water
3 cups sugar
½ cup light brown sugar
3 tablespoons vanilla extract
Makes a quart or 1 Torani Bottle.
Directions:
In a saucepan over medium high heat, stir together the water and sugars. 
Cook until mixture becomes thick and syrupy (approximately 10-15 minutes). 
Let cool and stir in vanilla extract. 
Once cooled, place in your favorite container and serve with your favorite coffee!
Store in the refrigerator.

for next time

Caramel Syrup 

To make Caramel syrup, replace the brown sugar and vanilla with 1/4 cup caramel sauce.

Stay hungry my friend!

Tuesday, August 6, 2013

Roasted Bone Marrow - Simple



Again, not a fan of the marrow, but this recipe sounded like fun to try.  We lucked into a couple of pounds at Albertson's.  This was the simplest/quickest recipe.  Look for “pipe cut marrow bones” so that you can pop the marrow out. 


Ingredients:
Bone Marrow
Olive oil
Salt and Pepper

Directions:

Place foil in the bottom of a pan.
Stand up marrow.
Drizzle with olive oil.
Sprinkle with salt and pepper.
Cover with another piece of foil.
Cook at 450 degrees for 15 minutes.


To make it easier to eat, pop marrow out so you can spread it on your crostinis.  P2 thought the marrow could use a big more flavour, so after he popped them from the bone, he pan fried them for 5 minutes, just to make them more spreadable.

Stay hungry my friend!