New York Strip with Rock Crab Claws

New York strip steak, rock crab claws with a mustard sauce, tater tots, and a salad.

Ranchero Sauce

Ranchero Sauce

Ingredients:
1 tablespoon butter - I like to use sweet corn butter
1/2 cup chopped sweet onion
1/2 cup chopped green bell pepper
1 jalapeno pepper chopped
1 garlic clove chopped
1 1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cups chicken broth
1 8 ounce can tomato sauce
1/4 cup chopped fresh cilantro

Prep:
Melt butter in large skillet over medium heat. Add next 6 ingredients and saute vegetables until they are soft. Then add in the broth and cook until sauce thickens, stirring frequently, this will take about 20 minutes. Once it's done add in the cilantro and serve on your morning steak and eggs.

Venison Stir Fry

Venison Stir Fry with egg noodles and naturally fortified by pot stickers.

Roasted Garlic Aioli

Ingredients:
3 whole heads of garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
Dash Worcestershire sauce

Preheat the oven to 425 degrees.

Cut the heads off the tops of the garlic cloves, then place on a large piece of foil, drizzle lightly with olive oil and sprinkle with salt and pepper.

Wrap the foil into a tight pouch and cook for 40 minutes.

Remove from the oven and allow to cool. Then squeeze the pulp from the skins.

In a food processor combine all the ingredients and pulse until well combined.

 Then refrigerate at least for one hour to let the flavors meld together. Then serve it with whatever your heart desires.

Tonight I put mine on a burger with swiss cheese, monterrey jack cheese, apple wood smoked bacon,  sauteed onions, arugula, tomatoes, pickles on a jalapeno cheese bread.

Turkey Nest

This is a turkey pattie with a fried egg in the middle.

You're welcome to cook the egg as long as you like, I like my eggs fried medium.

First make a meat pattie and season to your choosing, it helps to make a pattie somewhat thin so it will cook fairly quickly.

Then take a cup and with it's top use it as a cookie cutter to remove the center of the pattie.

Then add the pattie to the skillet and begin to cook. After a few minutes go ahead and add the egg to the center.

Cook the pattie about 3/4 of the way through then flip, be sure to flip quick so the egg yolk stays in the middle.

Then top it with your favorite cheese to finish cooking and serve with whatever you so please.

Shrimp with a mushroom white wine sauce....okay more of a gravy!

This dish is usually made with chicken opposed to shrimp but since it was Good Friday no meat for me.

Tonight I decided to have asparagus with it as a side, but you can have whatever you like on the side.

Ingredients:
1 lb. peeled shrimp
White wine of your choice (if you're unwilling to drink it then don't cook with it)
Vegetable Oil
Garlic
8 oz mushrooms, sliced
1/2 sweet onion diced
Flour
Cajun seasoning
Chicken Broth
White Rice for this I used Orzo Rice

 Season the flour with your cajun seasoning of choice and add the shrimp to cover them lightly.

 Just cover the bottom of the bottom of the pan with oil, you don't really want to submerge the shrimp. Cook all the shrimp adding oil as necessary, set cooked shrimp to the side.

 Once you have cooked the shrimp add in the garlic, mushrooms, onions, and about a cup of white wine and cook down.

 Once you have cooked it down then add the chicken broth and about another cup of white wine and let simmer. It's up to you how much broth and wine to add, it all depends how runny you want your sauce to be.

 Once you cook down your sauce add in the cooked shrimp, because the shrimp is floured you may have to add more liquid(broth or wine) to make it more runny as it will thicken up a bit. Once the shrimp is heated up again serve over the rice with an optional piece of french bread.

Chicken Fried Venison

Who doesn't love anything that is chicken fried, this is my recipe I like to use for chicken frying just about anything.

First you will need to figure out how much you are going to need to cook, this is just for the lady and my self so we don't need too much meat.

I like to soak any wild meats in buttermilk for at least 48 hours prior to cooking it. The buttermilk takes out any blood that is left in the meat which will take away that gamey taste. The buttermilk also makes the meat become really tender.

Not long ago I discovered the Louisiana brand chicken fry, it makes a really good batter. All you need to do is half is used for a dry dip and the other have the mixture is your wet dip. The directions call to add water, but I like to use milk so it makes it a much thicker batter. No more having to make an egg wash and seasoning your flour. They call it spicy but I like to think it has more of a warm flavor.

I drained as much buttermilk as I could, some will remain but it won't hurt anything. I like to use a cast iron pot to fry in because it keeps the splattering to a minimum. Before you get to frying be sure you heat up your oil to 375 degrees. I like to bread it then drop it strait into the oil.

MMMMM frying.....Depending on how thick and how crispy you like your food to be, I like to cook my meat about 3-4 minutes on each side.

While the first round is in the fryer turn your oven on to about 150 and use a cooling rack to keep your cooked meat warm and crispy. Putting fried food on a paper towel to cool only makes it soggy, now who would want that.

You can make whatever sides your heat desires, tonight I made brown gravy, macaroni and cheese, and sauteed asparagus. (finish product above)