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Venison Chili
(Recipe from the Food Network)
http://a123.g.akamai.net/f/123/41524..._Chili_003.jpg
This chili is even better the next day! Serve with Johnny cakes or cornbread!
Yield: 6
Ingredients
- 2 pounds ground venison (908 grams)
- 1 dried ancho chile or other dried chile, toasted and soaked in hot water, chopped
- 1 cup dry red wine (use Shiraz or Pinot) (250 ml)
- 2 tablespoons vegetable oil (30 ml)
- 2 slices smoked bacon, diced
- Coarse salt and cracked black pepper, to taste
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon cumin (5 ml)
- 1 teaspoon paprika (5 ml)
- 2 bay leaves
- 2 tablespoons tomato paste (30 ml)
- 1x14 ounce can plum tomatoes, diced and juice from tomatoes
- 4 cups veal stock or chicken stock (750 ml)
- 2 sprigs thyme, whole
- 1 carrot, diced (about ½ cup)
- 1/4 celery root, diced (about ½ cup)
- 1 small sweet potato, diced (about 1 cup)
- 1 1/2 cups dried adzuki beans, soaked in cold water overnight, drained (375 ml)
- 1/4 cup dried cherries (60 ml)
Directions
- Heat a Dutch oven or large heavy bottomed pot on medium heat. Cook bacon until golden and crisp, about 3 to 4 minutes. Remove from pot and let drain on plate lined with paper towel. Remove some of the bacon fat from the pot, leaving about 1 tbsp in the pot. (If desired remove all the bacon fat and add more oil to brown the venison).
- Increase heat to high. Add 1 tbsp. oil and venison to pot. Season the mixture with salt and pepper. Cook meat until browned, about 5 to 8 minutes.
- Reduce heat to medium. Add another 1 tbsp. of oil if pot looks dry. Add onion and sauté until soft and lightly golden, about 3 to 4 minutes. Add garlic, cumin, paprika, bay leaves and chopped dried chile. Sauté for 1 minute. Add tomato paste and cook for another minute.
Add red wine. Cook until liquid has reduced by half. Add the chopped tomatoes, juice and stock. Bring to a boil. Add thyme, carrots, celery root, sweet potatoes, soaked beans and dried cherries. Cover and simmer on very low heat until beans are softened, about 1 to 1 ½ hours. Taste and check for seasoning. Add salt and pepper if needed.
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Good bump. Anyone have a good sauerkraut recipe?
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HOT wings
Some of the best hot wings I have ever eaten. I don't tend to like them too hot, these were perfect. Adjust the cayenne to how hot you want.
1. 7lbs. wings (32)
2. Tony Chachere's Seasoning
3. Cayenne Pepper
4. Garlic Powder
5. Onion Powder
6. Worcestershire sauce
7. Italian Dressing (dry mix)
Place wings in large bowl (several at a time) and add items #2-5 above. Go light on the cayenne! Mix with hands. Add #6-7 and mix again. If you are grilling, the wings can go directly onto the grill from this point.)
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Those sound good, I'd like to try them.
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All right Stuart, I must admit to never trying this one, but it's from Alton Brown - who always has amazing recipes....
Sauerkraut
Recipe courtesy Alton Brown
· Cook Time: --
· Level: Intermediate
· Yield: 12 cups
Ingredients
- 5 pounds green cabbage, shredded
- 3 tablespoons pickling salt
- 1 tablespoon juniper berries
- 2 teaspoons caraway seeds
- 1 quart water, in a sanitized glass jar
Directions
In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.
Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.
Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.
Prep Time: 15 minutes
Inactive Prep Time: 4 weeks
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Oh man, a little more intense than I was looking for. We bought this large jar of kraut and it is pretty plain. So I've just been cooking the brats in the frying pan, and then the last two minutes or so, tossing the kraut into the pan and letting it soak up the grease. I also add some salt (I've been using Margarita salt actually) into the mix and it has been coming out marginally better than just the "cold and wet" taste from the store bought jar. Thank you for the recipe though.
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I like to start my brats on the grill meanwhile I have a pot of beer with sliced onions and kraut on the stove simmering. After the brats have a nice skin take them off the grill and finish them in the beer. When time to eat, brats, onions and kraut all come out of the beer and go on the bun. Yum. Say goodbye to those grilled, overcooked, dry, gameday tailgate brats.
I also have a kraut recipe somewhere from an old issue of Brew Your Own magazine. If I find it I'll post it.
Oh, and +1 Alton Brown. That guy is awesome.
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It's been a little while since we've had a post here and, while this isn't a good hearty dish, this is an excellent summertime dessert.
Frozen Lemonade Pie
http://www.meals.com/imagesrecipes/144425lrg.jpg
· Prep: 10 min
· Cooking: 1 min
· Cooling time: 4 hrs freezing
· Yields: 8 servings
Ingredients
· 1 can (12 fl. oz.) Evaporated Milk or Evaporated Fat Free Milk
· 1 package (3 oz.) lemon-flavored gelatin
· 2 tablespoons grated lemon peel
· 1/2 cup (3 to 4 lemons) fresh lemon juice
· 1 container (8 oz.) frozen whipped topping, thawed, divided
· 1 (9 oz.) prepared 10-inch graham cracker crumb crust
· 2 candied lemon half slices, cut into 8 wedges or sliced fresh lemon (optional)
Directions
MICROWAVE evaporated milk in medium bowl on HIGH (100%) power for 1 minute or until warm. Whisk in gelatin. Refrigerate uncovered for 30 minutes. Add lemon peel and juice; mix well. Gently whisk in 2 cups whipped topping. Pour into crust.
FREEZE for 4 hours. Dollop remaining 1 cup whipped topping around edge of pie. Top each dollop with lemon wedge. Let stand at room temperature for 20 minutes before serving.
ETA: As always: Serve with veggies and an ice cold beverage. (sorta)
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