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 …
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 …
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 …
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 …
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 …
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 …
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.
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 …
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 …
“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 …