Tuesday, December 31, 2019

Cajun Fish Supreme


Yellow Eye Rockfish
      I have had this recipe several years now, enjoying it with Redfish, Catfish, Whitefish, etc.  We brought back quite a bit of Rockfish from Alaska this past summer and we love it.  We cook it primarily with a good breading and fried.  DELICIOUS.  It was the next easy step to try it with this,  losing nothing in the translation.  This recipe works well with any firm flesh white fish.

1 large onion, chopped
1 can mushrooms
4 Tblsn butter or margarine
2 Tblsn ketchup
1 Tblsn mustard
1 1/2 Tblsn mayo
1 Tblsn red wine vinegar
1 Tblsn Lea & Perrins Worchestershire Sauce
1/4 cup Italian dressing
Dash garlic salt
Dash Tabasco
1 Jalapeno pepper chopped
2-4 fish fillets

Sautee'd onions, jalapenos and mushrooms


       Preheat oven to 350F.  Sauté onion and jalapeno pepper in butter for 5 minutes.  Add drained mushrooms and cook for 5 more minutes.  Remove from heat.  In container mix ketchup, mustard, mayo, red wine vinegar, Worcestershire Sauce, and Italian dressing.  Mix well.  Add garlic salt and Tabasco.
Seasoned Rockfish Fillets
Finishing sauce pre-baked
Arrange fish in greased baking dish and season.  Spoon onion jalapeno mushroom mixture over fish.  Pour container mixture over the entire dish.  Bake 40 minutes.  I like to serve this with rice and roasted or steamed vegees.

Bon Appetite


"Don't give a child a fish, but show him how to fish" 
Mao Zedong

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Wednesday, December 25, 2019

Christmas Dinner: Venison Ossobuco

Venison Arm Steaks (shanks)

      This Christmas finds us just southwest of Austin, TX in the beautiful hill country and Canyon Lake.  When we had our deer processed this year we concentrated on steaks, stew meat, and trim scraps for burger only.  We got plenty of packages (45) of steaks including some arm steaks which are essentially shank.  I had to find a recipe with which to use these.
      Ossobuco is an Italian dish, a specialty mixed with vegetables, wine, and broth.  No problem.  I did cross-slice the arm steaks thick prior to cooking.  Two 1 pound packs made for a good meal.

2 pounds of venison shanks
1 to 2 pinches of sea salt
pinch of black pepper
2 Tbsp. butter
2 Tbsp. olive oil
1 onion, chopped
1 carrot, chopped
2 medium stalks celery, chopped
2 cloves garlic, chopped
3/4 cup red wine
1 can diced tomatoes (Good quality such as Cento or San Marzano)
4 cups beef broth
2 bay leaves
1 teaspoon dried thyme

For the sauce add 2 teaspoons cornstarch, 2 Tbsp. parsley, and a dash of lemon zest.

Cut shanks with only salt n pepper

      Preheat the oven to 325 F. On the stovetop, heat a Dutch oven or large heavy pot or skillet over medium-high heat. Season the venison shank slices with sea salt and several good grinds of freshly ground pepper.  Add the butter and olive oil to the pot over medium-high heat, When the butter has stopped foaming, add the venison slices two at a time, and brown them on all sides. Transfer the browned slices to a platter.
Browned shanks
      Reduce heat to medium, and sauté the chopped onion until golden brown, adding a little more butter and olive oil or both if necessary.  Add the chopped carrot and celery, and sauté until tender, about 7 minutes. Add 2 cloves chopped garlic, and sauté 1 minute (take care that it doesn't burn). Stir in the red wine and deglaze the pot by scraping up the crusty bits with a wooden spoon or spatula.
Add the tomatoes, beef broth, bay leaves, and thyme to the pot. Return the browned shanks to the pot along with any juices that have accumulated on the platter.

Assembled in the crockpot 4-5 hours on high
       Cover the pot and braise in the oven until venison is tender about 2.5 to 3 hours. An alternative to this is to put it in a crockpot and simmer on high for 4 hours.  You can tell it the venison is tender when a fork or knife will easily pierce the meat and separate it. If the venison hasn't become tender, just keep cooking it.
Done when tender; gravy simmering in pot

      When the ossobuco is tender, remove the slices from the pot to a warm platter. Put the pot (or the contents of the crockpot) on the stovetop over high heat and bring the pan juices to a boil. Allow them to reduce by half, about 5 minutes. If you want a thicker sauce, mix equal parts cornstarch and water in a small bowl, then whisk into the sauce. You can also mix softened butter and flour together, and add it to the boiling sauce.
       Mix the parsley, 1 clove minced garlic, and lemon zest in a small bowl. Place the ossobuco on a serving platter, topped with sauce and serve.  I served this year with Green Bean Casserole, Deviled Eggs, Flaky Grand Biscuits, and Peach Cobbler.

Osso Buco w/Green Bean Casserole, Flaky Grand Biscuits, and Deviled Eggs
 (Peach Cobbler to come later) 
Merry Christmas to all of our friends, family, and those who need it the most.

"Really if I'm gonna eat meat I'd rather eat venison than anything and I do like it a little on the rare side. That's probably my favorite meat and I've had some awfully good venison in some of the great restaurants"
Mike Ditka

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Saturday, December 14, 2019

One of the Top Ten Burgers in the World

      We visit our grandson yearly in Oklahoma and every once in awhile we take the day trip over to Meers, OK.  This is just NW of Lawton and north of the Wichita Mountains National Wildlife Reserve.  This area of SW Oklahoma is an amazing land formation of mountains, valleys, and wildlife.  Buffalo, elk, and deer call this home as well as several fish filled lakes. www.fws.gov/refuge/Wichita_Mountains/visit/plan_your_visit.html   We like to drive the backroads looking for wildlife photo opportunities and even some hiking.  This area is truly a hidden treasure in an area one would normally not expect it.
      Any decent day of exploring will flat put a 'hunger' on you.  Once Grandpa gets his fair share of photography and hiking it is time for a burger.  The small village of Meers (and I use that term loosely) is located just north of the area.  You will pass through canyons, ridges, and everything will remind you that this is definitely cattle country.   You finally drop down into a small valley entering the wide spot in the road that is home to one of the BEST BURGERS YOU WILL EVER EAT.  
      The town is what remains of early gold rush settlers and now one of the largest herds of Longhorn Cattle around.  Once a bustling Old West metropolis of over 500, it now has a population of one family of 6 people, 8 cats, and a dog.  No raised eyebrows, please.  www.meersstore.com/

On the National Historic Register

      The menu consists of many items from beef steaks, BBQ, hot dogs, and sausage.  Of course the favorite is the Meers Burger in your choice of Meersburger, Cheeseburger and the ONE POUND Seismic Burger.  All are available with Bacon and Jalapenos, of course.  ALL their meat comes from the family's private herd of Hood Longhorns.  Of course you may order off the menu for toppings as it states, "Some folks like mayo on their burgers instead of mustard and we call this the SISSY BURGER.  Other folks like ketchup on their burgers instead of mustard and we call this the YANKEE BURGER. Cowboys believe ketchup belongs on fries, not beef.  Even a few folks want all three, mustard, mayo, and ketchup on their burgers.  These poor fools are simply confused."  The sides are to die for, including fries, fried green tomatoes, fried corn on the cob, fried okra, fried green beans, beans, and onion rings.  The dessert menu is no less enticing:  fried peaches, cobbler, pecan pie, ice cream, Coconut Crème Pie, and Banana Pudding.  Food comes on simple metal pie plates with minimal utensils, but lots of napkins. Good food and service, no frills.
      You may also inquire as to purchasing the fresh meats to take with you.  Everything here is dine in or to go.  They accept only cash or local checks here, NO CREDIT CARDS. 


      On the weekends during the summer and other times it can be quite crowded (now you can raise your eyebrows).  Be prepared to wait in line.  On the day of our visit our grandson Brock, who is now a senior at nearby Marlow HS did his best hanging out with us all day as well as reminding us it was time for burger.  Love that lad!  When we arrived there was no line and we were seated promptly.  Barb ordered the Chicken Fried Steak while Brock and I ordered the Meers Cheeseburger.  Brock got fries, I got deep fried green beans and we also got a side of fried bread and butter pickles. 
      Service was very good as always, but today there was a snag.  The Deep Fried Green Beans were delicious, but the Fried Pickles were so-so.  Barb did not enjoy her Chicken Fried Steak as it was chewy tough.  Brock and I both verified this so when they came to finish us Barb explained it to the waitress who talked the to kitchen staff and her order was removed from the menu.  Our waitress Lisa was the best.  The burgers, of course, were EXCELLENT!.  In fact, Brock finished off his, half of grandpa's, the fries and took the pickles home in a 'to go' box.  Once again the lad gives no quarter.  He lays waste to each meal.  
       Meers serves a quality product in a simple format offering only the best you can eat.  Total price for our meal, $49.  I've been here before and I'll be back again.....and again.  Even with CFS faux pas, the burgers and the service more than make up for it.  This one gets the Full Monty.  If you would like further testimony:  


"Grass fed cattle produce more greenhouse gasses (30-50% more methane) than grain fed cattle."
Lisa Kemmerer, Eating Earth; Environmental Ethics or Dietary Choice



"That's okay, I produce more than that with or without grass fed beef"  
Rich Hilts

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Friday, December 6, 2019

Reverse Sear Lamb Steak



      Lamb is one of those meats we began to eat more of after retirement.  Not that we didn't like it, but hadn't had the opportunity to find it let alone try it.  Our first experience with lamb was in Hendersonville, NV at a very quaint Basque House; delicious.  We have always found the meat to be a bit sweeter.  Of course this inspired me to try more dishes including Rack of Lamb, Lamb Stew, our old favorite Leg of Lamb, and this one; Reverse Sear Lamb Steak.  There are many health benefits to lamb including:  it is a great source of protein as well as amino acids, vitamin B12, selenium, zinc, niacin, phosphorus, and iron.  Additionally it is a healthy source of unsaturated fats.  When you cook lamb you will notice a decent amount of fat in the pan, but this is not saturated.
      Reverse Sear and Sous Vide cooking techniques have become all the rage the past couple of years.  I made this past spring on our way to Alaska and we loved it.  In a nutshell it is oven baked first, then seared over a HOT skillet or grill, your choice.  First of all I use a shoulder cut lamb chop or steak.  Regular lamb rib chops, although pretty, are too damned small.  It would take about 3 each to make a meal.  A good shoulder steak is about the same size as a normal rib eye.

2 lamb steaks, not trimmed
1 bottle marinade (your choice, but I like Mrs. Dash, Lawry's, or Tony Chachere's Garlic Herb)

Marinade for 4 hours

      Rub steaks out with marinade and then soak in a zip loc bag for 4 hours in refrigerator, turning occasionally.     Preheat oven to 225 degrees.  We're starting out slow and low and finishing HOT.  Take steaks from marinade, drain, and place on baking sheet or dish in oven.  Heat until internal temp (with a digital thermometer) is 110 degrees.  This will be about 30 minutes, but they should be browned, no more.

Post oven
      Here is where you make your decision.  You can either finish these on a grill or a smoking hot frying pan (I love cast iron).  Place steaks on the heat and let cook 2-3 minutes each side TOPS.  No extra seasoning is needed.  For this I used a hot cast iron skillet due to our camping in a 'no burn' area.  Remove from heat and let rest 10 minutes. They may still be a little pink in the center.

Hot in the pan
      I like to serve these with roasted rosemary redskin taters and a choice of fresh steamed vegees.

Plated with Roasted Yukon Golds and Steamed Asparagus

"Sheep may not be brilliant, but they know when they're in a pen it is stage number one of lamb chops"
Donald McCaig

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