Venison Stew

We both grew up eating Venison and have started to find amazing recipes. This recipe initially didn't call for potatoes but you can't have stew with out potatoes. If you don't have venison or other game meat you can substitute it with beef or bison.

Ingredients

• 3 tablespoons olive oil
• 2 pounds venison stew mat, cut into 1-inch cubes (Venison, Elk, Bison, or Beef)
• 1/4 cup all-purpose flour
• Essence - Recipe follows
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cups cubed red potatoes
• 1 tablespoon chopped garlic
• 1 cup chopped tomatoes, peeled and seeded
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 bay leaves
• 1 cup red wine
• 4 cups brown stock (beef stock)
• salt and black pepper
• Crusty bread (sourdough works best)

Essence (Creole Seasoning)

• 2 1/2 tablespoons paprika
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the potatoes, celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper and more Essence. Add the red wine to the pot to deglaze the pan. Add the brown stock. Bring the liquid up to a boil, cover, and reduce to a simmer. Simmer the stew for minimum of 45 minutes. Take stew for seasoning. Add more Essence for heat and flavor. Depending upon how big your veggies are cut, it can take up to 1.5 hours. The longer it stews the better. If the liquid evaporates too much, add a little more stock.

Remove the stew from the heat and serve in bowl with the crusty bread.

Pepper-Crusted Tuna Salad with Sesame Vinaigrette

Jason and I saw this recipe on TV after he got back from a recent fish trip. We broke out the fresh fish and gave it a try. The Vinaigrette is amazing and can be used for so many other recipes. Yet another great find....

Ingredients
Tuna Rub

• 2 teaspoons freshly ground coarse peppercorns
• 1 tablespoon coarse salt (sea salt or kosher salt)
• 1/2 teaspoon sugar
• 1 (12-ounce) center - cut tuna loin

Sesame Vinaigrette

• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons toasted sesame oil
• 1 tablespoon peanut or canola oil
• pinch of cayenne pepper (more if you like it spicy)

Salad Mix

• 1 package fresh spring mix
• 2 sliced green onions scallions
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons torn fresh chives (optional)
• 1/2 cup fresh orange segments, skin and white pith removed
• 1/3 cup toasted cashews, roughly chopped
• 1/2 cup crispy wonton strips

Heat a large, nonstick skillet over medium heat for 5 minutes. Mix together the ground peppercorns, coarse salt, and sugar. Pat the pepper mixture all over the tuna loin to form a crust on all sides. Place the seasoned tuna onto the preheated skillet and sear on all sides, about 5 minutes total. Remove the tuna loin from the heat and cool completely. (Tuna should be nicely seared on the outside and rare on the inside)

In a small bowl, whisk together the vinegar, soy sauce, honey, sesame oil, peanut oil and cayenne. Set aside. Mix the salad mix, parsley, chives, and orange segments. Toss the salad mix with some of the vinaigrette. Fold in the green onions and orange segments

Arrange salad on individual plates or serving platter. Cut the tuna into slices and fan out on top of salad. Top with cashews and wonton strips if desired.

Cranberry Orange Compote

I made this for the first time this year and is my new favorite cranberry sauce. It adds mutliple layers of flavor and I love the hint of citrus.

Ingredients:

• 1 (12oz) package fresh cranberries
• 1 cup sugar
• 1/2 cup orange juice
• 1 tablespoon orange liqueur
• 1 cinnamon stick
• zest of 1 lemon
• zest of 1 orange
• 1 teaspoon vanilla extract
• 1/2 teaspoon fresh grated nutmeg
• 1/4 cup water

Stir together all ingredients in a heavy saucepan over medium-high heat. Cook, stirring often, 5 to 7 minutes or until cranberry skins begin to split. Reduce heat to medium-low, and cook, stirring occasionally, 5 minutes or until thickened. Remove from heat and let cool 15 minutes. Remove and discard cinnamon stick. Store mixture in an airtight container in refrigerator up to 1 week.

Butternut Squash Risotto

Jason and I grew butternut squash in our garden this year so we started looking around for yummy recipes. This was my first attempt at make risotto and it was fabulous. This recipe feeds 6-8 people so don't be afraid to half it. I know I will the next time I make it.

Ingredients:

• 1 butternut squash (2 pounds)
• 2 tablespoons olive Oil
• Kosher salt & fresh ground black pepper
• 6 cups chicken stock
• 2 tablespoons unsalted butter
• 1/2 cup minced shallots (2 large)
• 1 1/2 cups Arborio rice (10 oz)
• 3/4 cup dry white wine
• 1/2 teaspoon garlic powder
• 1 cup freshly grated Parmesan cheese
• 2 ounces pancetta, diced (optional)

Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut into 3/4 inch cubes. You should have about 4-6 cups. Place the butternut squash on a sheet pan and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25-30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or dutch oven, melt 2 tablespoons butter and saute the shallots and pancetta (optional) on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder. Add 2 cups of the roasted butternut squash. Stir and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Before you add your last 2 ladles of stock, add another 1 - 2 cups of the butternut squash. Continue adding stock until the rice is cooked through, but still al dente, about 30 minutes total. Take off the heat, add 2 tablespoons butter, parmesan cheese. Mix well. Serve topped with more Parmesan cheese, fresh chopped parsley and a dash of olive oil.

Gulliver's Creamed Corn

I was never a fan of creamed corn until I tried this recipe. I'll never go back to plain corn again. It's a must have at every Thanksgiving feast. I prefer to use the baby white sweet frozen corn instead of canned. I think the baby white corn gives the best flavor.

Ingredients:

• 2 (20oz) pkg frozen baby white sweet frozen corn
• 1 quart half & half
• 1 cube butter
• 8 tablespoons flour
• 2 tablespoons Sugar
• 1/2 teaspoon salt
• 1 teaspoon white pepper
• Parmesan cheese

Preheat oven to 35o degree F. Melt butter in a large pot and add flour to make a roux. Cook for a few minutes to combine the flour and butter. Add the corn and half & half to the roux and bring to a boil. Add the sugar, salt, and pepper to the corn mix. Pour the corn mix into ovenproof serving bowl. Sprinkle a generous amount of Parmesan cheese on top of corn mix. Bake at 350 degree for 20 minutes.

Sweet Potato Casserole

I love sweet potatoes and this recipe can be made with fresh or canned.

• 3 cups cooked, mashed sweet potatoes (or) 1 40 oz can Princella cut sweet potatoes in light syrup
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/3 cup milk or cream
• 2 eggs
• 1 1/2 teaspoon vanilla
• 1/2 cup melted butter
• 1/4 teaspoon nutmeg - fresh ground if available
• 1/4 teaspoon ground ginger

Preheat oven to 350 degree F.

Place all ingredients, except topping, in large bowl and mix thoroughly. Then put in 2 1/2 quart oblong baking dish. Sprinkle with topping and bake at 350 degree for 25 to 30 minutes.

Topping:

• 1 cup brown sugar
• 1/2 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Mix all ingredients well; sprinkle over sweet potatoes

Vanilla Bean Creme Brulee

This is a very simple easy recipe that makes a great impression. You could use this as a base recipe and add other fun flavors like chocolate or almond extract. Have fun and be creative.
Ingredients:

• 1 extra-large egg
• 4 extra-large egg yolks
• 1/2 cup sugar, plus 1 tablespoon for each serving
• 3 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange liqueur (recommended: Grand Marnier)
• 1 Vanilla Bean (scrap the inside)

Directions:

Preheat oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on very low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur. Slice the vanilla bean in half the length of the bean. Scrap the insides of the vanilla bean and add to the mix. Pour the mix into 6 to 8 ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 30 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of the sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.