Venison Ragu

Ingredients:

1.5 lbs venison back strap, sliced 1/4” thick

1 medium sweet onion chopped

1 red bell pepper sliced

1 Tbsp minced garlic

16 oz baby bella mushrooms sliced

Fresh basil

3/4 cup red wine (only use wine that you’re willing to drink)

3/4 cup oil (I used coconut oil as I like the clean taste it produces)

1/2 cup flour

2 Tbsp butter

48 oz. Marinara sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp fresh ground pepper

1/2 tsp salt

Shaved parmesan cheese for topping

Rigatoni Pasta

Instructions:

Mix the flour, garlic powder, onion powder, salt and pepper in a bowl. Then using a meat mallet thin out the venison by hitting each side a few times. Heat up the oil in a dutch oven over medium-high heat. Once the oil heats up then lightly dredge the meat in the flour and fry on each side about 2-3 minutes. Do not over crowd the pot as it will take the temp of the oil down to low. Once the meat is done cooking set on a cooling rack and set aside.

Discard any leftover oil in the pot but don’t pour out those little tidbits from when frying the venison. Add in the butter and 1/4 of the wine to deglaze the pot over medium heat. Then add in the onion, sauté until they start to sweat, then add the bell peppers. Once the onions become translucent add in the garlic and cook for 3 minutes.

Add in the mushrooms, three sliced basil leaves and all of the sauce. I had two jars of sauce and using a 1/4 cup of wine in each jar, close the lid, shake to get all of the rest of the sauce out and pour into the pot. Bring everything to a simmer and add the meat back into to pot. Stir, cover, and simmer for 2-3 hours, stirring occasionally to make sure nothing sticks to the bottom. I like to cook the venison until it’s for tender, not falling apart but to where it takes little effort to cut the meat. I like to be able to use tongs to grab the meat and it not fall apart.

Cook pasta per the instructions, put the pasta on a plate, add some of the shaved parmesan on top of the pasta, top with a few pieces of the venison, add sauce to the top of it, top with more parmesan if you want, and garnish with more sliced basil. Pour a glass of the leftover wine and enjoy.

Chile Verde Pork Stew

Ingredients: 

 2 lbs tomatillos, paper skin removed and sliced in half
1 large sweet onion, diced
8 cloves peeled garlic
3 jalapenos sliced in half, seeded and ribs removed
2 poblano peppers
4 lbs of boston butt, cut into 2" cubes
1 cup fresh chopped cilantro

Instructions: 

1. Arrange a rack in the middle of the oven and preheat to 400 degrees. Place the tomatillos, onion, and garlic on a baking sheet. Roast until softened and golden-brown, about 20 to 25 minutes. When done put vegetables in a food processor and set aside.

2. Turn the broiler to high, place the jalapenos and poblanos on a baking sheet. Broil until charred and blistered, about 2 minutes per side. Remove the peppers to a bowl and cover tightly with plastic wrap. Let the peppers sit for about 10 minutes until cool enough to handle. Then rover the skin from the jalapenos, the seeds, stem and seeds from the poblano peppers. Then add the peppers and cilantro to the food processor, then blend the sauce until smooth.

3. Heat a large cast iron skillet over medium-high heat. Season the pork with salt and pepper to your liking and brown each side of the meat in small batches. Only 2 to 3 minutes per side and then put the meat in a croc pot.

4. Once the meat is all done then pour the sauce over the meat and cook on low for 6 to 7 hours/high 4 to 5 hours.

5. Serve with corn tortillas, cheese, cilantro, sliced onion and sliced avocado. Or replace the corn tortillas with cooked rice.

Mexico Chiquito Punch

A buddy of mine sent me this recipe and it's a great punch for any party as it makes over a gallon per recipe. You can make it for all ages or add some rum to make it feel you're down on the beach somewhere. It is a very sugary drink, so have some club soda on hand to dilute it a little bit. However, I'd suggest tasting it first to see how much you would want to add.

Ingredients:

1 can (46 ounce) pineapple juice
1 liter grenadine syrup
1 cup white sugar
1/4 cup lemon juice
5 quarts of fresh made tea

After brewing the tea add in the sugar so that it will properly dissolve. Once the sugar dissolves in the tea then add the rest of the ingredients in a container that holds at least 2 gallons. Serve over ice and enjoy feeling like you're on the beach somewhere.

Grilled Chicken Wings with Alabama White Sauce

Chicken Wings:
3 lbs Chicken Wings
2 tsp. olive or vegetable oil
2 Tsp Fiesta brand Chicken Rub

Pour oil and seasoning over wings and refrigerate for at least an hour.

Alabama White Sauce:
1/3 cup of mayonnaise
3 Tbsp chopped fresh chives
1 Tbsp prepared horseradish
4 tsp apple cider vinegar
2 tsp Creole Mustard
1 tsp coarsely ground pepper
1/4 tsp sugar
1 finely grated garlic clove

Whisk all ingredients together and refrigerate for one hour.

1. Light 1 side of the grill, heating to 350 to 400 degrees, leave other side unlit.
2. Place chicken on unlit side, cook for 15 minutes covered, flip and then cook for 15 minutes. Then move wings to lit side and cook until skin is crispy to your liking.
3. Toss wings immediately in sauce and serve.

Pesto Alfredo Pasta with Jumbo Lump Crab

Ingredients:
7 oz Pesto of your choice
1 package Pasta of your choice
1 can Miller's Select Jumbo Lump Crab Meat (or whatever brand your local store carries)
2 cups heavy whipping cream
9 oz fresh baby spinach leaves
salt and pepper
Parmesan cheese as garnish

Steps:
1. Boil pasta in salted water.
2. In large deep skillet heat cream, crab, and pesto over medium heat, season to taste with salt and pepper.
3. Once pasta is finishing boiling, drain and add into skillet with pesto cream sauce and cook until mixed thoroughly. Toss with fresh spinach leaves and garnish with parmesan cheese.
4. I took mine to the next level and added a lobster tail only because they were on sale. 

French Fry Dipping Sauce

This is a recipe I created on my own, this is a more creamy and zingy dipping sauce for your fries. It doesn't take long to make and actually could be used as a spread for a hamburger.

Ingredients:
5 tablespoons mayonnaise
3 tablespoons A.1. Steak Sauce
1 tablespoon of minced sweet onion
1 teaspoon paprika
1/2 teaspoon cayenne pepper

In a small pan saute the onions on low hear until the are translucent. In a small bowl mix all the ingredients well and then refrigerate at least for an hour. The longer it has a chance to season the better it will taste. This will make about one cups worth of dipping sauce. 

Extremely Cheesy Sour Cream Chicken Enchilada's

I got the original recipe from a friend of mine but I added in some changes to make it for the better. This is a rib sticking enchilada recipe that will make you want to take a nap after eating a couple of these.

Ingredients:

1 lb. cubed chicken breast
1 sliced orange bell pepper
1 sliced green bell pepper
1 poblano pepper sliced 
1/2 medium sized sweet onion sliced
2 clove garlic chopped
2 blocks cream cheese
4 cups shredded Monterrey jack cheese
8 ounces sour cream
2 tablespoon chili powder
1 tablespoon cumin
3 tablespoon Fiesta Brand Southwest Fajita Seasoning
1 dozen 6"-8" flour tortillas - I can get a flour/corn tortilla at my local grocery store which work great
Preheat oven to 375 degrees

In a medium sized pot over medium heat add in chicken, seasonings and all the vegetables, cook until chicken is cooked. By the time the chicken is cooked through all the vegetables will be sauteed to perfection. Next take the heat down to low and add in both blocks of cream cheese, two cups of cheese, and sour cream. You will need to stir until all the cheese has melted thoroughly, this should take about 10 minutes. At this point the mix will be a real thick sludge, so you will want to slowly add in the chicken broth, a few ounces at a time. You will want to get the consistency to a nice thick gravy, if it's too thin it won't hold together once you have baked it. Next grease a 9 x 13 casserole dish and get ready to start rolling. On a small plate lay a tortilla and add in about a 1/2 cup to 3/4 cup of the mixture, then roll it and begin your row in the casserole dish. Some of the mixture will fall out, it's will be fine. You will not be able to make two rows of enchiladas that are parallel to each other, to fill the void you will have to lay the last few enchiladas perpendicular  to the others. Once you have completed rolling the enchiladas, use the remains of the mixture and pour it on top of the enchiladas, be sure to cover any exposed tortilla so it wont burn in the oven. With the remaining 2 cups of cheese, sprinkle it on top and put it in the oven for 15 minutes. Once the time has finished you should see the mixture bubbling around the edges, then turn your oven onto the broil setting. I like to get the cheese on top nice and brown. But if you do this be sure to be standing by and watch it, it only takes a few minutes to get the cheese brown. Let it cool for about 10 minutes, serve with fresh sliced avocado!