Monday, September 4, 2017

Paleo Chicken-Fried Venison Steak

Our editor at Outdoor Channel specifically requested a paleo-friendly venison recipe for hunters, and this is what we delivered. While Rick and I don't personally prescribe to the paleo diet-- though we probably should-- this recipe was quite good considering there was no yummy wheat in it. We chose coconut flour because it's less expensive and widely available.  

The taste of the coconut was at the forefront, but it wasn't overpowering. If you don't like coconut, however, then this gluten-free flour may not be for you. Almond flour will work just as well, though it's more expensive. Don't expect coconut flour nor almond flour to taste as smooth as wheat flour, which was more noticeable in the gravy. But if you can't eat wheat, then they're not bad alternatives by any means. 

If you're practicing or thinking of taking up the "paleo" lifestyle, you may find this article helpful when deciding on which flours to use with your wild game dishes: http://www.paleoplan.com/2016/11-11/what-is-the-best-paleo-baking-flour/

For this Paleo Chicken-Fried Venison Steak recipe, visit Outdoor Channel online: http://outdoorchannel.com/article.aspx?id=53650&articletype=article&key=paleo-chickenfried-venison-steak-recipe

Wednesday, August 23, 2017

Venison and Mushroom Patty Melt



This sandwich was AWESOME. It has everything I love about a good sandwich: toasty, buttery bread and ooey, gooey cheese like a grilled cheese sandwich, plus a thick, medium-rare, steak-like venison patty with jammy, savory caramelized onions and browned mushrooms. I told myself that I'd only eat half of it, but ended up eating the whole thing for lunch. Rick and I are getting married in a month, and it's a wonder why I can't lose any weight. 

For this Venison Patty Melt recipe, visit The Sportsman Channel online: http://www.thesportsmanchannel.com/2017/08/venison-and-mushroom-patty-melt-sandwich-recipe/

Saturday, August 19, 2017

Beer-Battered Paddlefish Tacos

The fish taco originated from the Baja California Peninsula. Surrounded by ocean, this northwestern Mexican region’s cuisine differs from mainland Mexico in its abundant use of seafood. Thus, the fish taco was born—freshly fried fish wrapped in a warmed tortilla, served with a creamy, spicy sauce and crunchy cabbage. But you don’t have to live on the West coast to enjoy this iconic recipe. Any white-fleshed fish will do, and it will taste just as good.

This is one of my many versions of the fried fish taco. I had some paddlefish in the freezer that needed to be used up before freezer burn set in, and for the filling, I used whatever was on sale at the grocery store. Green or purple cabbage, it doesn’t matter; I just thought that purple would add more color. If you have the time, make your own spicy pico de gallo, red salsa or salsa verde at home. Wash down tacos with cold cerveza (beer) or margaritas on the rocks.

For this Beer-Battered Paddlefish Taco with Chipotle Slaw recipe, visit The Sportsman Channel online: http://www.thesportsmanchannel.com/2017/07/beer-battered-paddlefish-tacos-chipotle-slaw-recipe/

Tuesday, August 8, 2017

How to Pair Wine with Fish

I just recently wrote a story for the World Fishing Network on how to pair wine with your favorite fish. It's by no means a comprehensive guide, but it's enough information to get you started. Rick and I tend to drink wines in $10-20 range that most people can find at the grocery store, so expect no in-depth reviews of fancy and hard-to-pronounce French wines here. I discuss simple pairings for light, medium and darker fish. 

To read "How to Pair and Choose a Good Wine for Your Favorite Fish," visit: http://www.worldfishingnetwork.com/recipes/post/how-to-pair-and-choose-a-good-wine-for-your-favorite-fish

Tuesday, August 1, 2017

Wild Turkey Enchiladas

Rick grew up eating great Mexican food. His mother, Alicia, was born in Jalisco, Mexico, and when she married Rick’s dad, a Nebraskan, she did not forget to incorporate weekly family meals with good, homemade Mexican cooking. Alice and Joe Wheatley earned a quaint, yet honest living. And as a Great Depression survivor, she ran her household of seven with great economy – this was reflected in her cooking.

Enchiladas are an easy, inexpensive meal. It is so versatile – depending on the week, Alice filled her enchiladas with whatever meat the family could afford. It was one of Rick’s favorite meals when he was a kid, and as an adult, he continues to use his mother’s recipe. While a simple dish, I think Rick makes the best chicken enchiladas in the world, and better yet, his turkey enchiladas made with the legs and thighs of wild turkeys are just as amazing. This is any easy way to utilize these underrated turkey parts, although they do take longer to cook than breast meat.

Alice is no longer with us, but she did leave her son with many memories from a childhood blessed with delicious food. As fun as it is to create new recipes, it’s always a little more special when we can carry on parts of our loved ones in the traditions we keep and the food we cook.

To view this Wild Turkey Enchiladas recipes, visit The Sportsman Channel: http://www.thesportsmanchannel.com/2017/07/wild-turkey-enchiladas-recipe/
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