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Guacamole Tex-MexSuper simple - fast - packs just enough punch. It will be the best you ever tasted. Bring on the cervesas, margaritas - and lots of quality tortilla chips! Just like Chipotle - but homemade! |
4 votes
9525 views
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Cinghiale in agrodolce (Sweet and Sour Wild Boar)Genuine Italian cookery generally has straight-forward taste profiles. As I’ve said before, one of the best ways to tell if a recipe is really Italian is to count the ingredient list: you should have your doubts about any recipe with over, say, seven ingredients; more than ten, and you should turn the page. Well, here’s the exception… |
1 vote
1783 views
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Asian-inspired Mini-MeatballsA perfect appetizer, great hot or cold, and can be easily made the day before the party in a large crock pot. All you’ll need is toothpicks and tiny plates! I’ve built upon an interesting recipe I found for meatballs with a teriyaki sauce and the inclusion of, yes, dried cranberries. This was so tasty when I first made my… |
3 votes
9622 views
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Spice Rubbed Roast TurkeyThis salty-spicy-sweet rub keeps the meat lean but still plenty of flavor. This recipe easily converts to a 3 - 4 pound roasting chicken. Just cut the seasonings in half. The instructions include cooking time. |
2 votes
13041 views
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Arugula Elk Garlic PastaI love the Sweet & Spicy Tuna Arugula Pasta that I made earlier. But this time I wanted to try it with ground elk meat ( of course you can use any ground meat of you choice as a substitute) that I bought at Sprouts. Got to say, this combination tasted better with the sweet and spicy tuna, but it was not too bad either.Ingredients:1… |
1 vote
303 views
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Key Lime PieToo early for real, fresh fruit pies here - but Spring brings Key Limes, and that means unbaked Key Lime Pie with a slightly sweetened sour cream topping. I use pasteurized-in-the-shell eggs, so there is no issue with salmonella and I can move the pies from prep to cooler. Saves a load of time and makes a fabulous, flavorful,… |
3 votes
12339 views
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Tarragon Roasted ChickenA classic ingredient in French cooking, tarragon is known for its cool, bittersweet minty flavor and anise-like aroma. Use it to flavor egg and cheese dishes, as well as meat and poultry. |
1 vote
4943 views
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Swiss Mushroom Pheasant BreastThis entree is easy to prepare but looks and tastes special enough for company and special-occasion suppers. Everyone enjoys the golden pheasant breasts topped with ham, melted Swiss cheese and fresh mushrooms. |
1 vote
10625 views
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Homemade Seasoned SaltThis is an MSG - free blend for Seasoned Salt. |
2 votes
11937 views
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Roast Duck with Apricot-Maple GlazeDuck tends to be one of those fowl that folks either love or hate. Ifyou’re in the latter camp (you’re probably not reading this recipe), maybe aneasy cooking method and sweet and sticky glaze will change your mind.Duck has dark, oily meat that benefits from a long, slow,low-temperature braise. The thick skin will shrink as the fat… |
1 vote
528 views
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Wild Game Club
Various recipes for a variety of wild game
