Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).


APPLE CARDAMOM CHEESECAKE
AVOCADO SALSA
BANANA FILLED FRENCH TOAST
BLUEBERRY BUCKLE
BURGUNDY-STYLE RABBIT
BUTTERSCOTCH POTS DE CREME
CARDAMOM BUTTER COOKIES
CARIBOU WITH POBLANO MOJO SAUCE
CARNE ASADA STEW
CHICKEN TACO CASSEROLE
CRANBERRY APPLE CRUNCH
CREAM OF PHEASANT AND CHANTERELLE
CROCODILE WITH GINGER, RUM AND LIME
CULLEN SKINK
EGGPLANT CASSEROLE
EMU TOURNEDOS WITH SAUTÉED CABBAGE
GINGER SAUCE ROASTED CHICKEN
HONEY PIE
HOT MACADAMIA DIP
KANGAROO FILLET WITH SPICY PLUM SAUCE
HEAT UNITS OF PEPPERS
HONEY PIE
LAMB SOUVLAKI
LIME RISOTTO CAKES
MALASADAS
ORANGE DATE SQUARES
PISILLO DE VENADO,
PISTACHIO SEA BASS WITH CRAB SALAD
POACHED SALMON WITH AVOCADO SALSA
POBLANO GRITS
PORK CHOPS OCTOBERFEST
PORK ROAST WITH GINGER PEACH GLAZE
POTATO NOODLE SOUP
SEARED BUFFALO CARPACCIO FROM ROODO
SEARED OSTRICH WITH POBLANO GRITS,
SLOPPY JOE MEATBALLS
SOUTHWESTERN CHICKEN WITH LIME BUTTER
SPICY MARINADE
STUFFED BUTTERNUT SQUASH
TOMATO, CHEESE AND ONION TART
VEGETALES ESTILO MARROQUÍ
VENISON LOIN WITH BRAISED BARLEY
VENISON RIB CHOP WITH PECAN CRUST
WHIPPED SWEET POTATOES
WILD TEXAS HOG LOIN



APPLE CARDAMOM CHEESECAKE
Makes 12 servings.

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
3/4 teaspoon ground cardamom
1/3 cup butter, melted

glazed apples:
4 (about 2 pounds) medium cooking apples, peeled and cored
1/4 cup sugar
1/4 cup butter
3/4 teaspoon ground cardamom

cheese filling:
2 packages (8 ounces) cream cheese, softened
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon grated lemon peel
4 eggs

Crust:
Mix all ingredients. Press firmly on bottom and 1 inch up the sides of 9-inch springform pan. Set aside.

Glazed Apples:
Cut apples into 16ths. In large skillet, combine apples with remaining ingredients. Cook until apples begin to caramelize, turning often.

Arrange over bottom of crust.

Cheese Filling:
Beat cream cheese until fluffy. Gradually beat in sugar, vanilla, and lemon peel. Beat in eggs, one at a time. Pour over apples.

Bake in preheated 325°F oven 60-70 minutes, or until lightly browned. Turn oven off and allow cheesecake to remain in oven 1 hour with door slightly ajar. Cool in pan. Chill.

AVOCADO SALSA

2 ripe avocadoes, peeled, pitted and diced
1 small sweet onion, chopped
1 15-oz. can black beans, drained and rinsed
1 tomatoes, diced
Juice of 2 limes
1/4 cup olive oil
2 jalapeno peppers, seeded and chopped
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
Salt and pepper to taste

Combine all ingredients in a bowl and allow to sit while fish is marinating to allow flavors to blend.

BANANA FILLED FRENCH TOAST
(Rose Hill Inn B&B, Lexington, KY)

1 loaf of unsliced French bread
2-3 bananas, not overripe
¼ cup brown sugar
¼ cup pecans
3 large eggs
¾ cup milk (or cream if you want it richer)
1 Tbsp. sugar
2 tsp. vanilla
¼ cup butter

Slice the bread into pockets. Don't use the ends. Start slicing the first slice all the
way through the loaf, the second only ¾ of the way (to make a place to stuff your bananas) through, the third all the way through and so on. Each set of two cuts
(all the way, 3/4 of all the way) makes hinged pockets. The cuts are to be 1/2
inch apart, thereby making each pocket 1 inch thick.

Peel and slice your bananas. Lay the bananas in the pocket, and stuff in a few pecans, then add brown sugar. Mix together your eggs, milk, sugar, and vanilla. Dip each French toast pocket into the egg mixture and place into skillet with melted butter. Cook and turn. Serve with powdered sugar and maple syrup.
Whipped cream would be nice, as well.

BLUEBERRY BUCKLE
(Gallery House B&B, Louisville, KY)

1/2 cup shortening
3/4 cup sugar
1 egg
2 cups sifted all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 cups blueberries
1/2 cup sifted all-purpose flour
1/2 tsp nutmeg
1/2 cup butter or margarine

Cream shortening and 3/4 cup sugar. Add egg and beat until light and fluffy. Sift together 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk. Spread in greased 11" x 7" x 1 1/2" baking pan. Top with blueberries. Mix together 1/2 cup sugar, 1/2 cup flour and nutmeg. Cut in butter until crumbly. Sprinkle over blueberries. Bake at 350 degrees for 45 minutes. Cut in squares.
Serves 6-12

BURGUNDY-STYLE RABBIT
Makes 4 servings

6 ounces red onion finely chopped
6 ounces green pepper finely chopped
6 ounces celery finely chopped
2 cloves garlic, finely chopped
1 3-pound rabbit cut into 6 pieces
3/4 cup flour
2-1/2 teaspoons sea salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon mace
1 cup chicken stock
1/2 cup Dijon mustard
1 teaspoon crushed brown mustard seed
2 cups red wine (such as Côtes du Rhône)
1 cup water
1/4 teaspoon crushed red pepper flakes
1 teaspoon sea salt
1/4 cup Cognac
1 basket pearl onions

Dredge rabbit pieces in flour mixture. Heat the olive oil in a deep-sided sauté pan. Sear rabbit on all sides to brown very well. Remove from pan and keep warm.

Sauté vegetables in the same oil until soft.

Blend the mustard and crushed seeds into the chicken stock. Add all the liquid to the pan. Add the salt and crushed red pepper. Return the rabbit to the pan. Cover tightly and allow to braise for 1 hour, or until very tender.

Remove rabbit from pan. Raise heat and cook liquid down to one half. Purée vegetables in sauce in a food processor fitted with the metal blade.

Return sauce to pan and add ¼ cup cognac. Add 1 basket of pearl onions (peeled and trimmed) and allow to simmer for about 10 minutes, or until onions are tender. Return rabbit pieces to sauce to reheat and coat well with the sauce.

BUTTERSCOTCH POTS DE CREME
The combination of muscovado and Demerara sugars gives the custard its deep flavor. Makes 6 servings.

1 1/2 cups heavy cream
6 tablespoons dark muscovado sugar *
1/4 teaspoon salt
6 tablespoons water
2 tablespoons Demerara sugar*
4 large egg yolks
1/2 teaspoon vanilla

Accompaniments: whipped cream; chocolate shavings or fresh berries

Special equipment: 6 (4-oz) ramekins

Put oven rack in middle position and preheat oven to 300°F.

Bring cream, muscovado sugar, and salt just to a simmer in a small heavy sauce-pan over moderate heat, stirring until sugar is dissolved.

Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring pccasionally, until browned and bubbly, about 5 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.

Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.

Divide custard among ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath, uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool.

note: Custard can be made, but not baked, 1 day ahead and chilled, covered, in glass measure. The special sugars are available at specialty food shops.

CARDAMOM BUTTER COOKIES
Makes 7 dozen thin cookies.

1 cup butter
1 1/4 cups sugar
2 eggs
1 teaspoon Vanilla Extract
3 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon Ground Cardamom
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Allspice

Cream butter and sugar until light and fluffy. Add eggs and vanilla and beat well. Sift together remaining ingredients; stir into creamed mixture and mix well.

Chill dough, roll and cut with cookie cutters. Or if you prefer, shape dough into a roll, chill and slice.

Bake in a 350°F oven 10 to 12 minutes, depending on thickness of cookies.

CARIBOU WITH POBLANO MOJO SAUCE
AND RED ONION JAM
by RogerRamjet

Annatto Rub:
2 tsp. fennel seeds
2 tsp. black peppercorns
2 tsp. coriander seeds
1 tsp. cumin seeds
2 tsp. annatto seeds
3/4 tsp. garlic powder
1/4 tsp. nutmeg, ground
2 tsp. paprika

Mojo Sauce

8 Poblano peppers, roasted, peeled and seeded
3 bunches of coriander, cleaned and chopped rough
3 tsp. minced garlic
1/4 cup orange juice
3/4 cup water, or as needed
1 lemon, juice of
2 tbsp. white wine vinegar
3 tbsp. cumin, ground

Red Onion Jam
3 tbsp. vegetable oil
3 red onions, sliced thin
1/4 cup red wine vinegar
1/2 cup red wine
1/3 cup sugar

4 - 5 oz. portions caribou
salt
2 tbsp. grapeseed oil

Preheat oven to 450F

Annatto Rub:
Toast the fennel, coriander, black peppercorns and cumin in a small sauté pan over high heat. Grind in spice grinder along with annatto seeds. Mix with the garlic powder, nutmeg and paprika. Cover and reserve in a dark, cool spot.

Mojo Sauce:
Place all ingredients in a blender or food processor and purée until smooth (add more water if needed to thin it out – it should have a thick, but pourable consistency). Place in small sauce pan and bring to boil. Remove from heat and keep warm. Season with salt and pepper to taste.

Red Onion Jam:
Heat the oil over medium-high heat in a medium saucepan. Add the red onions and sauté for 5 minutes. Reduce heat to medium and continue cooking the onions for another 5 minutes.

Add the red wine vinegar, red wine, sugar and season with salt and pepper. Continue to cook slowly over low heat until the onions have broken down and have turned into a syrupy consistency, about 35 minutes. Remove from pot, and chill.

Assembly:
Season the caribou with salt. Rub some of the annatto rub on the caribou, coating it evenly (you will have leftover rub. Save it to use on fish, chicken or pork). Heat the grapeseed oil in medium sauté pan over high heat.

Sear the caribou on all sides and place in pre-heated oven. Cook for 4-6 minutes, depending on desired doneness (do not cook past medium – it will turn tough) and then turn over caribou. Cook an additional 4-6 minutes.

Remove meat from pan and place on plate and cover with foil. Let rest 5 minutes.

Divide 3 oz of sauce each onto 4 plates. Slice the caribou thin (1/4” thick) and fan over sauce. Top with 1-tsp. onion jam. Garnish with coriander sprigs.

Serve with garlic-sautéed vegetables. Yield: 4 servings

CARNE ASADA STEW

1 1/2 lbs round steak, cut into 1" strips
1 tbsp olive oil
5 large scallions (or 9 small)
2 cloves garlic, chopped or run through a garlic press
1 package Lawry's Carne Asada seasoning mix
1 cup water
1 cup frozen peas
1 cup frozen corn
15 oz. can stewed tomatoes, cut up
salt and pepper to taste
1 cup minute rice
1 cup water

In an electric skillet on 300, or large frying pan over medium-high heat, heat oil. Add scallions and garlic, sauté until tender, add beef. Mix 1 cup water and Carne Asada seasoning mix together with a wire whisk or fork, add to mixture in skillet. Bring to a boil, reduce medium.

Prepare minute rice by mixing with 1 cup water and microwaving on high for 5 minutes, covered. Let stand for one minute, fluff with a fork.

Add frozen corn and peas to skillet and cook for five minutes on medium heat (250 in electric skillet). Add canned tomatoes, with juice. Add rice. Salt and pepper to taste. Reduce heat, simmer for 20 minutes, half covered. Serve with sliced bread and butter or French bread.

CHICKEN TACO CASSEROLE

3 lb. chicken
1 cup onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 to 2 tsp. chili powder
garlic powder to taste
1 can whole tomatoes with juice
1/2 package Doritos
2 cups grated cheddar cheese (optional)

Boil chicken until tender; cut into bite-sized pieces and place in casserole dish. Sauté onion and add to chicken. Mix soup, seasonings, and chopped tomatoes. Add to casserole and stir thoroughly. Sprinkle with crumbled Doritos and top with grated cheese. Bake covered for 30 minutes at 375 degrees. Uncover and bake until cheese browns slightly.

CRANBERRY APPLE CRUNCH

1 large Granny Smith apple, sliced
1 can whole cranberry sauce
1/4 cup sugar
1/4 cup flour

Mix all, pour into greased pie dish.

Mix and top with:
1 cup oatmeal
1 cup brown sugar
1 stick butter, melted
3/4 cup flour

Bake for 45 minutes at 350 degrees.

CREAM OF PHEASANT AND CHANTERELLE MUSHROOM SOUP
by dnelson

The nutty, almost nutmeg-like flavors of the chanterelle mushrooms compliment the pheasant perfectly in this hearty, New England style cream soup. Just a hint of sherry gives it a silky smoothness. Serves 8

1 roasted pheasant, remove the meat and dice small
2 cups water
1 ounce chanterelle mushrooms, dried
2 1/2 cups chicken stock, or pheasant stock
1 cup light cream
1/4 teaspoon cracked peppercorns
1/4 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon dry mustard
3 tablespoons sherry
1/4 teaspoon hot pepper sauce, Tabasco
1/2 cup roux (see note below)

Bring the water to an almost boil and add the dried mushrooms. Stir to moisten and cover for 1 hour. Remove the reconstituted mushrooms and reserve the liquid.

Cut the mushrooms into small pieces, about the size of a fingernail.

Combine the reserved mushroom liquid, stock, light cream, seasonings, sherry and Tabasco in a large pot and bring to a boil.

Once the liquid is boiling add roux, 1 tablespoon at a time, stirring constantly until the soup will coat the back of a kitchen spoon.

Take your time when thickening the soup. You don't want to add too much roux as it will make your soup too thick and it will taste like flour.

When the soup is the right consistency, add the cooked pheasant meat and the mushrooms and serve.

Garnish with fresh chives. fresh basil, or minced pimento. Great with a dry Chardonnay.

Note:: A roux is equal parts of butter (fat) and flour by weight, that have been cooked together for about 5-6 minutes. It is used to thicken sauces.

CROCODILE WITH GINGER, RUM AND LIME
SAUCE, AND LIME RISOTTO CAKES
Crocodile meat is already big business in Australia where the novelty meat took a few years to catch on. Australia is one of the biggest crocodile meat markets in the world. Crocodile meat is said to taste similar to and have a higher protein content than pork or chicken meat, with a lower fat content.

6 - 5-6 oz. ea. portions of crocodile tail fillet (the most tender part)
butter and olive oil to cook
Lime Risotto Cakes (recipe below)

Season meat with black pepper and sea salt, pan fry until just cooked all the way through. Do not overcook. Rest for 5 minutes, serve with the following sauce.

Rum and Lime Sauce:

1/2 cup brown sugar
1/4 cup lime juice
2 tbsp. dark rum
3 tsp. grated fresh ginger
2 cloves garlic, minced
2 chilies, minced

Combine all the ingredients and heat until sugar has dissolved, allow to boil for a couple of minutes. Place risotto cakes on plate, top with crocodile meat, nap with sauce.

CULLEN SKINK
(Scottish soup)

1 Finnan haddock
1 large onion, chopped
1 pint (20 oz.) milk
1 T. butter
1 lb. potatoes, cooked and mashed
2 tsp. mashed parsley

In the US, where all the Finnan haddock available seems to be skinless and boneless, you need another smoked white fish with skin and bones so you can use its skin and bones for the broth here. (You can use smoked herring.)

Poach haddock in a shallow pan with chopped onion for 5 minutes. Remove skin and bones and return them to the pan. Break flesh into flakes and set aside. Cook skin and bones for 1 hour to make the stock. Strain the stock and add milk, butter, and enough potatoes to make a creamy soup.

Leftovers refrigerate well for another day, and the flavor improves. Serves 6-8.

EGGPLANT CASSEROLE

1 or 2 medium eggplant
1/2 cup uncooked rice
1 pound ground beef
1 medium onion, chopped
3/4 cup celery chopped
1 clove garlic, minced
1/4 bell pepper, chopped
1 can mushroom soup
1/2 teaspoon salt
Cheese (any kind)

Peel and cube eggplant. Cover with water and cook until done. Drain. Cook rice using 1 cup water and 1/2 teaspoon salt until all water is boiled away. Set aside. Sauté meat in large skillet. Add onions, garlic, celery and bell pepper. Cook 5 minutes. Drain off excess grease. Add eggplant, rice and soup to meat mixture and mix well. Cook until soup is well heated over low heat. Spoon 1/2 of mixture in 9x12 casserole dish and place a layer of thinly sliced cheese over. Add remaining mixture and top with more cheese. Bake at 350 deg. for 30 minutes.

EMU TOURNEDOS WITH SAUTÉED BABY CABBAGE,
GLAZED ROOT VEGETABLES AND RED WINE SAUCE
The Emu is from the ratite family and is a cousin of the ostrich. Today's health conscious consumers are discovering Emu meat. The red meat is an excellent alternative for health-conscious consumers who love the taste of traditional red meat, but desire lower cholesterol, fat, and calories.

Carrots
Baby Beets
Turnips
4 ounces butter
3 tbsp. sugar

Turn the vegetables (cut into even sized barrel shapes). Place in a saucepan, barely cover with water, add butter and sugar. Pinch salt. Simmer gently till just tender.

Remove vegetables, reduce liquid to a light syrup. Add vegetables, toss to glaze, keep warm.

7 oz. shallots, peeled leaving root intact.
3 oz. butter
2 tbsp. sugar

Melt butter and sugar, add shallots, cover with a lid and cook gently, tossing every now and then to coat and color. Keep warm.

3 oz. butter
3 oz. sugar
3 oz. tomato puree
3 oz. brandy
2 1/2 cups Beef glace
7 oz. red wine
7 oz. red wine vinegar

Melt butter, add sugar and carefully caramelize. Carefully add the rest of the ingredients, reduce to a light coating consistency.

Thicken with arrowroot or cornstarch if necessary. Strain and keep hot.

4 - 6 oz. Emu tornadoes
3 oz. butter
4 - bread round croutons
1 Baby cabbage, shredded

Season the meat, pan fry to rare- medium rare. Allow to rest while melting butter and sautéing baby cabbage until just cooked.

Season with pepper, salt and nutmeg.

Place a crouton on a plate, arrange the cabbage on top, then the tournedos. Pour the red wine glaze around the meat, garnish with the vegetables. Garnish with deep fried leek julienne.

GINGER SAUCE ROASTED CHICKEN

Marinade A
1 1/2 tablespoons tomato sauce
1 tablespoon chili sauce
2 tablespoons seafood sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 egg
1 1/2 teaspoon fish gravy
1 teaspoon wine
1 1/2 teaspoon five spices powder
1 tablespoon curry powder
2 tablespoons chili powder
1 tablespoon coriander powder
1 tablespoon salt
2 teaspoon sugar

Marinade B (pounded)
3 oz. ginger
5 shallots
1 tablespoon pepper corns

Rinse and clean the chicken. Pat dry with kitchen towels. Cut the chicken from breast and open up. Mix the ingredients in marinade A well. Spread onto both sides of the chicken. Put into tray and cover with plastic and refrigerate overnight. Remove plastic and drain sauce. Mix in the pounded marinade B well and marinade the chicken for 1/2 hour. Bake at 400 deg F. for 45 minutes until done and well browned. Cut and serve.

HEAT UNITS OF PEPPERS

Pure capsaicin 16,000,000 units
Habanero, Scotch bonnet 200,000-500,000 units
Thai birds-eye, Santake 150,000-325,000 units
Chiltepin 50,000-100,000 units
Cayenne, Tabasco, Piquin 30,000-50,000 units
de Arbol 15,000-30,000 units
Serrano, Yellow wax, Hungarian, 10,000-23,000 units
Chipotle 7,000-15,000 units
Jalapeño, Mirasol 2,000-7,000 Units
Cascabell, Cherry, Sandia 1,000-2,500 Units
Poblano, Pasilla, Ancho, Mulato 1,000-2,000 units
Espanola 1,000-1,500 units
New Mexico, Anaheim 500-1000 units
Mexi-bell 100-500 units
Banana, Pimento 10-100 units
Bell (capsicum) 0 units

HONEY PIE
(Melopita)

For the crust:
1 1/2 cups all-purpose flour
A pinch of salt
1 Tbsp sugar
1/3 cup butter
1 egg, separated
2 tsp lemon juice
2 Tbsp cold water

For the filling:
1 lb mizithra or ricotta cheese
1/2 cup honey
1 Tbsp sugar
A pinch of salt
3 eggs
2 tsp lemon juice
1 tsp ground cinnamon plus additional for garnish

To prepare the crust, sift together the flour, salt, and sugar into a mixing bowl. Cut in the butter using a pastry blender or pair of knives until the mixture resembles coarse crumbs. Beat the egg yolk, lemon juice, and cold water together in a small bowl and blend into the flour mixture just enough to form a dough that clings together.

Knead the dough gently until smooth and let rest for 30 minutes. Roll the dough out on a lightly floured surface to form a round about 12 inches (30 cm) in diameter. Line a greased 10-inch (25 cm) spring-form pan or pie plate with the dough. Beat the egg white and brush some of it over the dough. Combine all the ingredients for the filling in a bowl and beat until thoroughly combined. Pour into the pie shell and bake in a preheated 400F (200C) oven for 15 minutes. Reduce the heat to 350F (180C) and bake an additional 30 minutes, or until the filling is set. Turn the oven off and let the pie cool in the oven with the door open slightly - do not remove the pie until it is cool. Dust lightly with cinnamon and serve in wedges or the traditional diamond-shaped pieces. Serves 6 to 8.

HOT MACADAMIA DIP

1 8-oz. package cream cheese, softened
4-oz sour cream
1 clove garlic, minced
1 Tbsp. green onions, chopped
1 tsp. prepared horseradish
1/2 cup macadamia nuts, chopped
Salt and pepper to taste

Combine all ingredients together and mix well. Place in a baking dish and bake at 350 degrees for 15 minutes. Serve warm with assorted crackers or crusty bread.

KANGAROO FILLET WITH SPICY PLUM SAUCE
Kangaroo meat is a fine textured soft meat with tender muscle fibers, virtually no fat and little connective tissue (collagen). Kangaroo meat is best served rare or medium rare rather than well done. When not overcooked and rested after cooking it is juicy and delicious.

2 - (12 oz.) Kangaroo fillets marinated overnight with
2 cloves garlic
1 tsp. sambal oelek
1 tsp. sesame oil
1/3 cup port

Plum Sauce

3 tbsp. macadamia nut oil (or other mild tasting oil)
1 red onion diced fine
3 cloves garlic, minced
3 red chilies, minced
1 cup plum jam
2 tsp. palm sugar (light brown sugar)
1 tbsp. fish sauce

Sweat the onions in oil until transparent and sweet, add garlic and chilies. Sauté a couple of minutes. Add plum jam and sugar, thin a little with water if needed. Add fish sauce. Simmer for 5 minutes.

Sear whole kangaroo fillets on hot grill, then finish in the oven (175C or 350 F) until rare. Allow to rest for 10 minutes, somewhere warm and slice diagonally into thick medallions.

Serve with creamy mashed potatoes, sautéed spinach, and drizzled with plum sauce. Serves 4.

LAMB SOUVLAKI
(ARNI SOUVLAKI)

1 leg of lamb, about 4 lbs, boned and cut into 1 1/2-inch cubes
1/2 cup olive oil
1/2 cup white wine
Juice of 1 lemon
2 tsp dried oregano (Greek if possible)
3 - 4 bay leaves, broken into several pieces
Salt and freshly ground pepper to taste

Place the meat in a large non-reactive bowl or plastic bag. Combine the remaining ingredients in a separate bowl and pour the mixture over the meat. Toss to coat the meat and marinate in the refrigerator for 12 to 24 hours. Remove the meat from the marinade and thread on metal skewers. Cook over hot coals or under the broiler, turning and basting with the marinade frequently, until cooked to taste, about 15 minutes. Serve immediately. Serves 6 to 8.

LIME RISOTTO CAKES
to serve with the Crocodile shown above

1 Litre chicken stock
3 oz. butter, chopped, plus extra, for greasing
Olive oil
8 shallots, finely chopped
2 cloves of garlic, finely chopped
1-1/2 cups arborio rice
1/3 cup dry white wine
1 oz. lime juice
1/2 cup finely grated parmesan
zest of 2 limes

Place chicken stock in a saucepan, bring to the boil, then reduce heat and keep at a gentle simmer.

Heat butter and 1 tablespoon olive oil in a heavy-based saucepan, add shallots and stir over low heat for 2-3 minutes.

Add garlic and season to taste with sea salt and freshly ground black pepper, then add rice and stir until well coated.

Add wine and lime juice, cook for 2 minutes or until nearly evaporated, add 1 cup simmering stock and stir until stock is absorbed, then add remaining stock, 1/2 cup at a time, stirring continuously, allowing each addition to be absorbed before adding the next, until rice is al dente.

Stir in Parmesan and lime zest, season to taste. Spoon rice onto a shallow tray, cool 10 minutes, then cover with plastic wrap and refrigerate for 1 hour.

Divide cooled rice into 6, then shape into flat cakes and place on a parchment lined tray. Heat 1/2 cup olive oil in a heavy-based frying pan and cook risotto cakes, in batches, for 2-3 minutes on each side or until golden and crisp, then transfer to an oven tray and cook at 356 F for 8-10 minutes or until warmed through.

MALASADAS EMERIL’S

1 ( 1/4-ounce) package of active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 degrees F)
6 eggs
6 cups flour
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half and half
Sugar to roll the Malasadas

Preheat the fryer. In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside. In an electric mixer, and the eggs and whip until the eggs are thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half. Add the salt. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and the dough rise until double in size, about 1 hour. Using a sharp French knife, cut the dough into 1 inch squares. Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in sugar and serve warm.

ORANGE DATE SQUARES

1 cup dates, chopped
2/3 cup dark brown sugar
1/2 cup water
1/2 cup butter
6-oz. semi-sweet chocolate chips
2 eggs, beaten
1/3 cup orange juice
1/3 cup milk
1 tsp. baking soda
1 and 1/4 cups all-purpose flour
1/2 tsp. salt
2/3 cup walnuts, chopped

Place dates, brown sugar, water and butter in a saucepan and simmer until dates are soft. Remove from heat and add chocolate chips. Add eggs, orange juice and milk and stir. Combine baking soda, flour, salt and walnuts and fold into date mixture. Pour into a greased 13 x 9-inch baking pan and bake for 30 minutes at 350 degrees. Allow to cool and prepare glaze and drizzle over bars. Cut into squares and serve.

The Skinny: Use your favorite sugar and egg substitute, reduced sugar orange juice and low fat milk.

Glaze

3 cups confectioner's sugar
1 Tbsp. grated orange zest
1/3 cup milk

Combine ingredients and mix well.

PISILLO DE VENADO,
(Shredded Venison, Prairie Style) The recipe for pisillo is used frequently for game and for tougher cuts of meat. Serves 6

1 cup minced onion
3 cloves garlic
2 tsp. salt
1 tsp. freshly ground black pepper
1/2 tsp. powdered oregano
1/2 tsp. ground cumin
2 lbs deer meat
3 tbsp. cooking oil
4 tbsp. chopped onion
4 tbsp. Aji Dulce or mild chili

Mix together the first 6 ingredients and rub all over the meat. Marinate for an hour or so.

Place the meat in a heavy pot, add very little water, put on the lid and sweat the meat for about 45 minutes, until the meat softens. Turn from time to time to avoid burning.

Remove meat from the heat and allow to cool a while. Save the cooking liquid.

Place the meat on a flat surface and beat it with a meat hammer, until about 1-2 cm thick. Then cut into pieces and string the meat (pull it apart into thread of meat), as thin as possible.

Put the oil into the cooking pot and gently fry the onion until it browns a little. Add the cooking liquid, the Aji Dulce, and the shredded meat.

Cook gently, stirring constantly, for about 35-40 minutes, until the meat is almost completely dry and shiny.

PISTACHIO SEA BASS WITH CRAB SALAD
Cooking the sea bass in parchment paper is a great technique — it keeps the pistachio topping in place and allows you to brown both the fish and the topping in the skillet (the parchment becomes translucent so you can see the browning.
Makes 6 servings.

For crab salad
1/2 lb sea beans (salicornia), tips (tiny branches along stem) reserved and stems
discarded (3/4 cup)
3/4 lb cooked jumbo lump crabmeat, picked over and broken into small pieces
4 scallions, finely chopped
2 tablespoons fresh lime juice
1/4 teaspoon curry powder, or to taste

For fish
6 (5-oz) pieces skinless sea bass fillet (3/4 inch thick), bones removed with
tweezers
1 large egg white, lightly beaten
3/4 cup finely chopped unsalted shelled pistachios (not dyed red; 3 oz)
1 to 2 tablespoons vegetable oil
2 tablespoons pistachio oil
Fleur de sel to taste (sea salt)
Coconut sauce

Special equipment: 6 large (24- by 14-inch) sheets white parchment paper;
6 small metal paper clips;
an 18- by 12-inch baking sheet

Make crab salad:
Blanch sea bean tips in a small saucepan of boiling salted water 30 seconds, then drain in a sieve and pat dry.

Reserve 1/4 cup sea bean tips for garnish, then stir together remaining tips with crab and scallions. Stir together lime juice and curry powder in a small bowl, then pour over crab and toss well. Add salt and pepper to taste and toss to combine.

Prepare and cook fish:
Cut 1 sea bass fillet in half crosswise (each piece should measure about 4 by 3 inches). Season skinned sides of both halves lightly with salt, then stack pieces, skinned sides together, to form a "steak." Brush top generously with egg white and top evenly with about 2 tablespoons pistachios, pressing to adhere. Assemble 5 more servings in same manner.

Put oven rack in middle position and preheat oven to 350°F.

Fold 1 sheet of parchment in half crosswise and, starting at 1 end of crease, cut out a half heart shape, keeping vertical crease as long as possible. Unfold heart and arrange on a work surface with point nearest you, then place a fish steak just to 1 side of crease. Fold other half of heart over fish to enclose and, starting at top of crease, turn in edges of parchment in overlapping folds, about 1 inch apart, pressing each fold firmly as you go, to form a tight seal. Tuck last fold under packet and secure with a paper clip. Make 5 more packets in same manner.

Heat 1 tablespoon vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear 2 fish packets, starting with nut sides down, until nuts are pale golden, about 30 seconds (watch closely, as nuts burn easily). Carefully turn packets over with a slotted metal spatula and sear until fish is golden, about 2 minutes. Transfer seared packets, nut sides up, with spatula to baking sheet. Sear remaining packets in same manner, adding more oil to skillet as needed.

Bake packets until fish is just cooked through, about 13 minutes.

While fish bakes, divide crab salad among 6 plates, arranging in center as a bed for fish.

Cut open each packet and lightly brush top (nut side) with 1 teaspoon pistachio oil, then sprinkle with fleur de sel. Carefully transfer fish with spatula to crab salad, discarding parchment, and pour coconut sauce around fish. Sprinkle each with reserved sea bean tips.

note: Fish packets can be assembled 3 hours ahead and chilled. Let stand at room temperature 45 minutes before cooking.

POACHED SALMON WITH AVOCADO SALSA

1 lb. salmon filet
1/2 small onion, sliced
1 lemon, sliced
3 whole black peppercorns
1 clove garlic, cut in half
several sprigs fresh flat-leaf parsley
several sprigs fresh dill

2 avocados, diced
3 tomatillos, diced
1 yellow bell pepper (capsicum), diced
1 red bell pepper (capsicum), diced
1 fresh Scotch bonnet, jalapeno or poblano pepper, to taste
1 bunch scallions (green or spring onions), white and green parts, sliced
1 bunch fresh cilantro (coriander leaves, Chinese parsley), chopped
juice of 1 lime
1 tsp. salt, or to taste
freshly ground black pepper

Poach the salmon, strewed with the onion, lemon, peppercorns, garlic, parsley and dill.

Toss together the diced vegetables, cilantro, lime juice, salt and pepper. Arrange the salsa on a platter with the salmon and serve. Serves 4.

POBLANO GRITS

4 cups cooked grits
2 tbsp. butter
2 poblanos, roasted, peeled and diced
1/4 cup shredded sharp cheddar cheese

Combine all ingredients in a bowl. Salt and pepper to taste

PORK CHOPS OCTOBERFEST
Makes 6 servings

6 boneless pork chops 3/4 to 1-inch thick (about 2 pounds)
1 tablespoon all-purpose flour
1 tablespoon rubbed sage
1 1/2 teaspoons seasoned salt
1 teaspoon thyme leaves
1/2 teaspoon ground nutmeg
1 tablespoon olive oil
2 golden delicious apples, cut into thin wedges
1 large sweet onion, thinly sliced
1/2 cup apple cider

Trim pork chops. Combine flour and next four ingredients. Sprinkle both sides of chops with 1 tablespoon of seasoned flour.

Brown chops in olive oil in large skillet over medium heat; remove from skillet. Add apple, onion, remaining seasoned flour, and cider to skillet. Stir to mix well. Place pork chops on top. Reduce heat, cover, and simmer 10 minutes or until chops are done.

PORK ROAST WITH GINGER PEACH GLAZE
Makes 8 servings

2 teaspoons seasoned salt
1 teaspoon ground thyme
2 pounds boneless pork loin roast
1/2 cup peach preserves
2 teaspoons worcestershire sauce
3/4 teaspoon ground ginger

Combine Season-All and thyme. Rub on all sides of pork roast.

Grill over indirect heat or bake 1 hour and 15 minutes at 350° F or until done (160° F on meat thermometer).

Combine preserves, Worcestershire sauce and ginger. Coat pork roast with preserves mixture during last 10 minutes of cooking.

POTATO NOODLE SOUP
KRUMPIRA KNOEDEL SOUPE

6 large potatoes, peeled, diced and boiled until almost soft
4 large onions, diced and sautéed in oil until very brown

1/2-3/4 cup sour cream to finish the soup

Form into a noodle dough:
3 eggs
3 cups flour
3 tbsp water
3 tbsp vegetable oil

Flour a board and roll out the dough to 1/3 inch thickness, and cut into 1/2 in squares.

Bring the potatoes back to the boil and add the noodles. Cook until noodles are soft (about 5 minutes) and add browned onions. Stir and taste for salt. Add if needed. Put in about 1/4 cup of paprika and stir. Then take some broth out and stir in about 1/2 to 3/4 cups of sour cream and add to the soup.

This is very thick and very tasty. If desired, you can put a tablespoon of vinegar in the bottom of the bowl and it gives and extra tang to the soup. Serve with a
salad and some crusty bread.

SEARED BUFFALO CARPACCIO FROM ROODO

1/2 tablespoon cumin seed
1 1/2 tablespoon coriander seed
1 dried chipolte chili, seeded
1 tablespoon fresh sage, chopped fine
1 teaspoon fresh cracked black pepper
1 5 ounce buffalo tenderloin
1 tablespoon olive oil
2 cups assorted greens

In a spice grinder place the cumin, coriander, chipotle and grind until coarse. In a bowl place the mix, sage and pepper and mix well.

Dredge the tenderloin in the spices until well coated. Let sit 10 minutes.

In a medium skillet add olive oil and heat to smoking. Sear tenderloin on each side for 1 min. Remove tenderloin from heat and let cool.

Freeze tenderloin until slightly hardened then slice paper thin. Serve on assorted greens, drizzle on Juniper lemon oil.

Juniper Lemon Oil

1/2 cup Extra Virgin Olive Oil
2 large lemons, juiced
1 teaspoon Juniper Berries, crushed
1 tablespoon fresh coriander, chopped fine
1/4 teaspoon salt
1/4 teaspoon cracked black pepper

In a small bowl combine all ingredients and mix.

SEARED OSTRICH WITH POBLANO GRITS,
VEGGIE RAGOUT AND BRAISED CHANTERELLES
by Spoonbread

Chipotle Demi:
6 lbs. veal bones
1 large onion (Texas 1012 preferred)
1 cup carrots chopped
1 cup chopped celery
1 cup turnips chopped
6 sprigs of fresh thyme
4 bay leaves (dry)
1/2 tsp. Black peppercorns
6 tomatoes chopped
6 oz tomato paste
2 quarts red wine
6 quarts water or chicken stock or second wash

Roast bones in 450 degree oven until dark brown (about 30-45 minutes) Take turnips, carrots, onions and celery and put in a roasting pan and brown in oven for 20 minutes. About 8 minutes before pulling bones from oven, smear tomato paste on bones.

Put back in oven and finish roasting. Paste should turn almost black.

Put all ingredients in a large stockpot, except wine. Deglaze both pans with wine and pour into pot. Scrape pans and put all residue from pans in pot. Make sure there is nothing left in pans.

Bring to boil, reduce heat and keep it at a medium simmer for 6 hours. Add more water or stock if it gets to low. When finished strain. Your total yield should be 2 quarts.

For Demi: Take 1 quart and put in fridge. Take 1 lb. button mushrooms and 2 cups red wine and put in a smaller pot. Reduce wine with mushrooms by 1/2. Add reserved quart of brown stock.

Then add 1/2 chipotle in adobo (chipotle only). Reduce by less than half. Demi should be very syrupy. Strain and add 1 tsp. of adobo sauce. You will only need 1 cup. Put the rest in a freezer for later use.

Mushroom reduction:
5 lbs. button mushrooms and, if you have it, portobello stems, shiitake stems or
any mushroom
1/2 cup dry mushrooms
1 lbs. carrots, chopped
1 lbs. onions chopped
1/2 lb. celery, chopped
2 bay leaves
2 sprigs thyme
2 sprigs oregano
4 cloves crushed garlic
10 cups water

Put all ingredients in a stockpot and bring to boil. Reduce by 1/4. Strain.

Onion Reduction:
2 lbs. sweet onions
1 tbsp. butter
1 bay leaf
5 cup water

Slowly sweat onions with butter for about 45 minutes on a very low heat. They should be a very dark brown. Add water and bring to boil. Reduce by 1/4. Strain.

Ok, now you have 3 reductions. You’ll need these ingredients for the Veggie Ragout

Veggie Ragout:

1 turnip, medium diced and blanched
1 carrot, medium diced and blanched
1 parsnip medium diced and blanched
1/2 rutabaga medium diced and blanched
1/2 kohlrabi medium diced and blanched

Combine in a mixing bowl and set aside.

1/2 onion, fine diced
2 tbsp. minced garlic
1 tsp. olive oil

Sauté onions in olive oil. Then add garlic. When browned, add 1/2 cup brown stock, 1/4 cup onion reduction and 1/4 cup mushroom reduction. Bring to boil. Add 2 cups of veggie mixture.

Cover and let cook for 4 minutes. Add 1/2 cup of reserved chipotle demi. Reserve the other 1/2. Season with salt and pepper. (If you have Foie Gras butter, I’d add 1 tbsp.) If not, swirl in 1 TB of unsalted butter.

Braised Chanterelles:
1/2-lb. chanterelles
1 cup brown stock

Bring stock to boil in a sauté pan. Add chanterelles and cover. Cook for about 2 minutes or until chanterelles are tender. Season with salt and pepper.

Spicy Seared Ostrich:
1 lb. Ostrich loin, cut into 4-4oz filets
1/2 cup Spicy marinade (recipe below)
Poblano Grits (recipe Below)

Rub ostrich with marinade and let sit for 1 hour. In a hot sauté pan, sear each filet on each side for about 3-5 minutes or until medium rare.

Plate Arrangement: Set out 4 warm plates. Place grits in the center of plates in a small mound. Place filet on top of grits. Spoon veggie ragout generously around grits. Spoon the reserved 1/2cup of demi evenly on top of the 4 filets.

Then place braised chanterelles on top of filet. Garnish with a sprig of thyme.

SLOPPY JOE MEATBALLS

1 egg, beaten
1/4 cup fine dry bread crumbs
1 medium onion, finely chopped (1/2 cup)
1/4 teaspoon dried oregano, crushed
1 pound lean ground beef
1/2 cup chopped green sweet pepper
1 tablespoon cooking oil
1 15-ounce can tomato sauce
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 teaspoon chili powder
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
Dash bottled hot pepper sauce (optional)

Heat oven to 350 degrees F. Combine egg, bread crumbs, 1/4 cup of the onion, and the oregano in a large mixing bowl. Add the ground beef and mix well. Shape into 42 meatballs about 3/4-inch in diameter. Arrange in a single layer in a 15x10x1-inch baking pan. Bake for 12 to 15 minutes or until no pink remains. Drain well.

Meanwhile, cook remaining 1/4 cup onion and the sweet pepper in hot oil in a large saucepan until vegetables are tender. Stir in tomato sauce, brown sugar, mustard, chili powder, black pepper, garlic salt, and if desired, hot pepper sauce. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Serve immediately. Makes 21 servings.

Make-Ahead Tip: Carefully place drained meatballs in sauce. Place in shallow freezer containers. Cool slightly. Cover and freeze up to 1 month. To serve, thaw meatball mixture in refrigerator overnight. Place in a large saucepan. Cook over medium-low heat until heated through (about 10 minutes), stirring occasionally. Serve in a fondue pot, large warmed ceramic bowl, or crockery cooker. Or, to reheat in a crockery cooker, heat thawed meatballs and sauce, covered, on high heat for 2 to 2-1/2 hours

SOUTHWESTERN GRILLED CHICKEN WITH LIME BUTTER
Makes 8 servings

1 tablespoon Ground Cinnamon
1 tablespoon Chili Powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1/2 teaspoon salt
1/4 teaspoon Ground Black Pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 1/2 pounds bone-in chicken parts

Lime Butter:
1/2 cup butter, melted
1 tablespoon fresh lime juice
1 serrano chili, minced
2 tablespoons finely minced white onion
1/4 cup finely chopped fresh cilantro
pinch Ground Black Pepper

In a small bowl, combine first 8 ingredients. With a spoon or a basting brush, spread seasoning paste over the chicken.

Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill until chicken reaches 180°F in the thighs and 170°F in the breast, about 30 minutes.

In a small bowl, combine all lime butter ingredients. Drizzle over chicken just before serving or serve separately for dipping.

SPICY MARINADE

4 tbsp. Dijon Mustard
4 tbsp. honey
4 tbsp. Mushroom soy sauce (or regular soy sauce)
1 tbsp. srirachi (or sub Tabasco Sauce)
4 tbsp. 3 crabs fish sauce (do not use any other kind of fish sauce)
4 tbsp. A-1 steak sauce (really!)
4 tbsp. Fresh lemon juice
4 tbsp. roasted garlic
1 tbsp. chili powder, dark
4 tbsp. sesame oil
12 tbsp. olive oil (not extra virgin)

Add all ingredients except oils in a blender and blend until smooth. Then, while blender is running, slowly add sesame and olive oil until emulsified. It’s ready.

STUFFED BUTTERNUT SQUASH

2 butternut squashes

1 bulb fennel, chopped
1/2 small onion, minced and sautéed
2 Granny Smith or other tart apples, diced
juice of 1 orange
several sprigs French tarragon, leaves stripped and minced
1 tsp. ground cinnamon
pinch ground mace
salt and freshly ground black pepper to taste
1-2 fresh pomegranates

Prick the butternut squashes in several places, cut the stems off the ends and steam or microwave until tender but still fairly firm. Set aside to cool.

Toss together the fennel, onion, apples, orange juice, French tarragon, cinnamon, mace, salt and pepper.

Break open the pomegranates and take out the seeds encased in their ruby jewel fruit; discard the bitter yellow membrane that holds them together and the shells.

When the squashes are cool enough to handle, cut each in half lengthwise taking care not to make the cuts clean. Discard the seeds or toast and eat them as a snack another day. Scoop out the flesh, taking care not to break the skin. Mash the flesh and mix it well with the fennel mixture. Pack the mixture lightly back into the squash shells so it mounds up prettily. Use the tines of a fork to make a pretty pattern of lines on the surface. Drizzle with melted butter or peanut oil and bake for 20-30 minutes at 350 F.

Arrange on serving plates or a platter and strew the tops with the pomegranate seeds. Garnish each serving with a handful of sorrel and arugula salad tossed beforehand with poppy seed dressing. Serves 4.

TOMATO, CHEESE AND ONION TART
Serves 2 as a main course or 4-6 as an appetizer.

1 1/2 cups flour
1/4 teaspoon salt
6 tablespoons butter
2 ounces ice water
2 ounces cold milk
6 ounces grated Swiss cheese
6 ounces grated Gruyere cheese
1 large white onion, sliced thin (so about 1 - 1/2 cups of shallots)
3 tablespoons butter
1 large tomato, sliced thin
1/2 tablespoon chopped fresh tarragon

For the dough: Mix flour, salt and butter in a processor until grainy. Slowly add water and milk through processor tube until a ball is formed. Wrap in plastic and refrigerate 1 hour.

Preheat oven to 375 F. Roll dough out to fit a 9 inch pie pan. Mix cheeses and spread in bottom of pie shell. Sauté onion slices and 1 tablespoon of butter. Arrange onion slices on the cheese. Sauté tomato slices in 2 tablespoon of butter, sprinkle with tarragon. Place tomato slices on top of onion. Cover pie with remaining juices in the pan. Bake for 30 minutes, open oven door and bake for 10 more minutes to brown the crust. Let rest 10 minutes before slicing. Serve with a Chardonnay.

VEGETALES ESTILO MARROQUÍ
Moroccan Vegetables

2 Tbsp. olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 tsp. paprika
1/2 tsp. cayenne
1 tsp. ground ginger
salt and pepper to taste
1 cup chicken broth
6 carrots peeled and cut in 2” pieces
1 cauliflower cut in florets
1/2 lb potatoes peeled and cubed in 2” pieces
4 Tbsp. chopped mint

Preheat oven to 375F°. In a pan over low heat warm the oil. Add onion and garlic and sauté until translucent, 3-4 min. Add all the spices and broth and bring to a boil. Place the vegetables in the roaster and pour the stock mixture over them. Cover and roast 30-45 minutes or until potatoes can be pierced with fork. Garnish with the chopped mint.

VENISON LOIN WITH BRAISED BARLEY
PEAR COMPOTE AND WHISKEY-MUSTARD PAN GRAVY

For the Braised Barley:
2 lbs. dry pearl barley
2 cloves garlic, minced
1 med. onion diced
1 large carrot diced
2 stalks celery, diced
2 tbsp. butter
Water and Stout Beer
Salt and pepper

Sauté the vegetables in the butter in a high sided pot. Add the barley and stir to coat. Add the beer and water, cover and let simmer till soft, about 25-35 minutes on medium heat. Season with salt and pepper and hold warm.

For the Pear Compote:
4 pears, peeled and diced
1 tsp. ginger, grated
2-4 tbsp. sugar
1 tbsp. butter

Heat the butter and the ginger in a small pan and just before the butter browns add the pears.

Add the sugar (amount depends on sweetness of pears) and sauté until it looks like a compote. I.E. slightly broken down, but not a paste. Hold at room temp.

For the Venison and Mustard Gravy:
2 lbs. venison loin, sliced thin and pounded (scaloppini)
1 cup flour
4 tbsp. whole grain mustard
1/4 cup whiskey
2 cups venison or veal stock
1 cup heavy cream
2 tbsp. butter
Chives, thyme and salt and pepper

Season the Venison with salt and pepper and dredge in flour. Heat a large sauté pan and add the butter till melted. Add the venison and brown slightly before turning. Flip and brown on the other side.

Add the mustard and whiskey (watch your eyebrows) and flame. Add the veal stock and heavy cream, remove venison to a plate and let the sauce reduce.
Season with herbs, salt and pepper.

For the Plate:
Place a little of the barley in the center of each plate. Stack the venison on top and spoon the sauce over the meat. Put a little pear compote on the rim of the plate or serve separately.

VENISON MEDALLIONS WITH PEPPER LEAF CRUST
WITH WILD BERRY AND BALSAMIC SAUCE

6 Medallions of Venison around 1 1/2 to 2 inches thick
1 tbsp. Fresh Peppery leaves, minced (usually manuka) YOU MAY OMIT
Salt and fresh ground black pepper

Sauce:
1 Cup mixed wild berries eg: cape gooseberries, wineberries, fuschia berries
2 tbsp. Butter
2 tbsp. Grated fresh ginger
2 Shallots finely minced
1 tbsp. Honey (Manuka if you can get it)
1/4 Cup Quality Balsamic Vinegar
1 Cup Orange Juice
2 tsp. Cornstarch mixed with 2 tsp. port
1 Cup Venison glaze or other good stock

To prepare venison, tie string around middle of each medallion.

Mix leaves and salt and pepper together. Roll each medallion in this mixture. Prepare 1/2 hour before cooking.

Gently cook shallots and ginger in the butter until softened. Add honey, vinegar and orange juice and simmer for 10 to 15 minutes.

Add the berries, glaze or stock, port and cornstarch into the sauce until slightly thickened.

Season as required and leave to reheat when needed.

To cook the venison, preheat the oven to 220 C. (425F) Brown the medallions in a little hot oil in a heavy pan until sealed.

Transfer to an oven tray and roast 5 minutes for rare. Leave them to rest for 6 or 7 minutes then slice in 1/2 on the diagonal.

Serve over a sweet potato mash, with some lightly cooked Chinese greens and spoon the sauce over. Garnish with extra berries. Serves 6

VENISON RIB CHOP WITH PECAN CRUST
AND BOURBON CREAM SAUCE

Serves 4

4 each venison rib chop, 7-9 ounces each
1 cup pecans, chopped
3 tablespoons butter
Olive oil
1 cup BOURBON CREAM SAUCE (Recipe Below)

To make the pecan crust, put the chopped pecans into a bowl and add the melted butter. Stir the mixture until the pecans are totally coated with the butter and will pack nicely on themselves against the side of the bowl with a fork.

Brown the chops in hot olive oil for two minutes on each side and place on a lightly oiled oven pan.

Press a thin layer of the pecan crust mixture on top of each chop and place in an oven which has been preheated to 375 degrees for 12 minutes.

This will produce a beautiful medium rare chop. Remove from the oven and let chops sit for 3 minutes before plating.

Pour a 2 ounce pool of BOURBON CREAM SAUCE on a warm plate and top it with the cooked chop. Serve with oven roasted potatoes and a medley of steamed vegetables.

Bourbon Cream Sauce
Serves 4

2 tablespoons olive oil
1/2 teaspoon garlic, chopped
2 teaspoons tomato paste
2 cups heavy cream
1 each bouillon cube, beef, crushed
2 ounces bourbon whiskey

In a non stick skillet over low heat combine the olive oil, garlic, tomato paste and the crushed bouillon cube.

When the olive oil and tomato paste have blended and begin to bubble, add the bourbon. BE VERY CAREFUL because the bourbon should and will ignite. If it doesn't, light it with a match.

The alcohol will burn off quickly, in about one minute. Once the flame has diminished, add the cream and reduce it by half over medium heat. It should boil the whole time. Stir often. The finished sauce will have a light pink shade to it and should coat the back of a spoon.

WHIPPED SWEET POTATOES
Makes 6 (1/2 cup) servings

2 pounds sweet potatoes, washed and dried
1/4 cup brown sugar
2 tablespoons butter or margarine
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Pierce each potato twice with a fork so excess steam can escape while cooking. Microwave* potatoes on HIGH 5-10 minutes or until tender, turning potatoes over halfway through cooking. Let stand 5 minutes or until cool enough to handle.

Remove the skin from potatoes. Place potatoes and remaining ingredients in a large bowl; mash until smooth and well blended.

*Potatoes can also be boiled. To boil, peel and cut potatoes into chunks and place in a large saucepan. Add cold water to cover. Bring to boil; cover and simmer 20-30 minutes or until tender. Drain.

WILD TEXAS HOG LOIN
with Caramelized Apples, Melted Sweet Potato and Pineapple-Poblano

For the Pork:
2 lb. Boneless whole pork loin or wild boar
Generous amount of BBQ Spice (see recipe)

Heat BBQ grill to very hot.

Grill/Sear on all sides and reduce heat to med-low and continue cooking for 20-30 minutes or till pork loin is medium (120 internal temp)

Turn the grill off and leave the pork in there with the lid closed, this will keep it warm till you are ready to serve.

For the Caramelized Apples:

6 Granny smith apples, peeled and diced
1/4 cup brown sugar
4 tbsp. butter
4 oz. dark rum
Cinnamon
Nutmeg

In a sauté pan or skillet melt the butter till almost browned.

Add the apples and sauté for a minute or two.

Add the brown sugar and cook till melted and bubbly.

Deglaze with the rum taking great care not to engulf yourself in flames and cook till syrupy and browned. Hold warm until plating.

For the Sweet Potatoes:
2 Lbs. Sweet Potatoes
1/2 Lb. Butter
Salt and Pepper, to taste

Medium dice clean sweet potatoes with skin on. Boil in salted water until soft, approximately 12-15 minutes. Drain well, return to heat and add butter in pieces.
Smash with a fork or back of spoon and season with salt and pepper.

For the Pineapple-Poblano Salsa:
1 ea. Pineapple, Peeled and cored
1 ea. Poblano Pepper, seeded and diced
1 ea. Jalapeno, seeded and diced
1 ea. Red Bell Pepper, seeded and stemmed
1 ea. Red Onion, small
3 ea. Limes
1 Bunch Cilantro
1 Tbsp. Honey
2 Tbsp. Vegetable Oil
Salt and Pepper, to taste

In a small bowl, dice pineapple, peppers and onion. Remove all leaves from cilantro and chop fine. Add to fruit and peppers. Squeeze lime juice and add olive oil and honey. Season with salt and pepper.

For the Plate:

Place a pile of sweet potatoes just north of center on the plate. Slice the pork thinly and layer around the sweet potatoes. Put some of the apples on the center of where the pork loin slices meet at the apex of the plate.

Garnish with the Pineapple-Poblano salsa and serve.





 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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