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November 10, 2019January 10, 2022 jgrusseLeave a comment

Venison Ragout

This was the second dish I cooked with a large piece of frozen venison which I was given by one of  my fellow Scouters.  The first was Venison Chili .  This ragout (i.e. stew) was also adapted from Robb Walsh’s Texas Eats, and used up the remaining 4 lbs. of venison meat, as well as Read More …

American Cuisine, Game, Venison
November 7, 2019January 10, 2022 jgrusseLeave a comment

Venison Chili

A few months ago, a hunter gave me a large piece of frozen venison, which I have kept in my chest freezer while I tried to figure out what to do with it.  I decided to adapt two recipes from Robb Walsh’s Texas Eats, since there are a lot of deer hunters in Texas trying Read More …

American Cuisine, Game, Mexican Cuisine, Venison
November 6, 2019January 4, 2020 jgrusse2 Comments

Nigerian Chicken Curry

There are curry variants all over the world, often in seemingly unlikely places, like Japan.  (Here is a good example of a Japanese curry:  Japanese Retro Beef Curry )  A week ago, the Wall St. Journal published a recipe for a Nigerian curry in their “Slow Food Fast” series, which means that it is suitable Read More …

Chicken
November 4, 2019November 4, 2019 jgrusseLeave a comment

Fajitas

Fajitas are properly made from skirt steaks, which once upon a time were very inexpensive, as well as very flavorful.  These days, skirt steaks are frequently so expensive, that when I want to make fajitas, I use sirloin steak instead.  I was at New Grand Mart recently buying some Asian ingredients, and was pleasantly surprised Read More …

Beef, Grilling & Barbeque, Mexican Cuisine
October 23, 2019October 23, 2019 jgrusseLeave a comment

One-Pot Ravioli Lasagna

I have seen a couple of articles on the internet in which ravioli is used to make a simplified version of lasagna.  This sounded like a good idea for car camping, so last night I did a successful proof of concept adapted from a Food52 article.  I plan on using this for dinner on the Read More …

Camping Cooking, Italian Cuisine
September 29, 2019September 29, 2019 jgrusseLeave a comment

Baked Potato (vs. Microwaved)

In recent years, I have gotten lazy (or have not planned ahead) and have generally microwaved my “baked” potato. It was ready in 7 minutes, vs. the 1 hour+ that it takes for the oven, and that seemed like a good deal. I recently read an article in www.thekitchn.com extolling the virtues of actually baking Read More …

American Cuisine, Vegan, Vegetarian
September 28, 2019September 28, 2019 jgrusseLeave a comment

Smoked Salmon Spread

This is the simple way that I have been making a smoked salmon spread lately. 4 oz. hot smoked salmon 4 oz. cream cheese 1 tsp. horseradish 1 tsp. mustard Mash all the ingredients together in a bowl. Spread on good bread and top with sliced onions and capers.

Appetizers, Breakfast, Fish & Shellfish
September 28, 2019 jgrusseLeave a comment

Sour Yogurt Rye Bread

Some years ago I made a bread from The Fannie Farmer Baking Book in which yogurt was used as a simple way to add some sourness to the bread.  I remade this bread earlier this week following the instructions, and was disappointed by it.  It was OK, but nothing special.  I decided to remake the Read More …

Breads
September 25, 2019September 25, 2019 jgrusseLeave a comment

Penne with Blue Cheese, Apples, and Sausage

This tasty and easy to prepare pasta dish was adapted from an article in the Richmond Times-Dispatch about a recipe from food52.com.  These quantities are for 2 servings: 4 oz. penne pasta 1 Tbs. olive oil 7 oz. Italian sausage (2 links), cut into one inch pieces ½ large onion, sliced ½ large cooking apple, Read More …

Italian Cuisine
September 23, 2019September 23, 2019 jgrusseLeave a comment

Yoshoku Steak

“Yoshuku” is the Japanese word for Japanese adaptations of Western cuisine.  This “yoshoku steak” illustrates that meaning since a pan-fried steak with a sauce is a Western idea, but in this case the sauce is made with such Japanese ingredients as soy sauce, mirin, and rice vinegar.  This recipe made enough sauce for 2 lbs. Read More …

Beef, Japanese Cuisine

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