Croque Madame

 

      I may have very well posted this recipe before years ago, but it bears repeating.  It is a delicious mix of grilled cheese, breakfast, and a meal any time of day.  It takes a minimal amount of ingredients and the taste is worth every minute of prep.   

      With summer already blazing and temps soaring the need for a hot meal wanes.  Sometimes just a sandwich will do.  This one covers many tastes. Adapted from a French recipe, this recipe comes from a bistro in Los Angeles, but is made many places now. 

      The difference between Croque Monsieur and Croque Madame?  They are both French sandwiches that are essentially grilled ham or cured meats and cheese, but the difference is the Croque Madame has a fried or poached egg on top.

      I have been making this for about 10 years now.  It's one of those "Wanna see me pull a rabbit out of my hat?" type of dishes.  

Artisan bread such as Ciabatta or sourdough

Eggs (poached or easy over)

Cured meats such as Prosciutto, ham, hard salami, or Genoa Salami

Gruyere Cheese

Dijon mustard

Salt n pepper

French toast the bread 

      First slice and prepare the bread as you would for French Toast slices.  Dip in egg then cook both sides in skillet.  Remove and set aside.  If you're using ham place meat in the skillet.  Braise until done.  Remove and set aside.  Cured meats can be used in place.  I used genoa salami, ham, and pepperoni as well as several slices of Gruyere. 

Sandwich assembly

      Place bread on plate, layer with cheese, then meat.  Drizzle the Dijon mustard and salt/pepper on top of that and cover with the next layer of cheese on top.  Cover with the last piece of bread.  Grill in skillet like traditional grilled cheese, turning over once and sizzling both sides till cheese is melted.  Serve with sunny side egg on top.  Any time of day. 

                          "Men only need two things, grilled cheese and sex"

Emmy Rossum

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Hot Damned Summer Chicken Fruit Salad

 

     The next meal idea on our EXTENDED STAY menu.  As HOT as it's been this past 10 days, this salad works many sides of the menu and still satisfies.  I know that chicken breasts are lower fat and healthier, but sometimes the flavor of dark meat just justifies the need.  Perfect meal on a hot day.  

2 chopped avocados

10-12 sliced strawberries

2 slices of chopped cantaloupe

1 slice chopped celery

Several romaine leaves

2 chicken thighs, sliced thin and braised

¼ cup slivered almonds or choice of nuts

Sliced fruit n vegges

Braised chicken thighs

      Clean, slice, and braise chicken over med heat.  Set aside.  Arrange romaine leaves on plate and surround with assorted fruits, celery, chicken, and top with nuts.  Delicious fresh fruit, vegees, and succulent chicken, oh my.  I even had an extra peach leftover so voile'.  No dressing needed.  Serve.  Dang, should have made some Sangria. 

Plated finis' summer fruit salad

"A fruit salad is delicious precisely because each fruit maintains it's own flavor"

Sean Covey

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Venison Orecchiette

 

     I am always amused as to the vast varieties of venison recipes that suggest or sometimes require frying, wrapping in bacon, or even marinating just to make it palatable.  The rash of 'gamey comments' are unfortunate and usually due to improper killing, field care, and processing.  No offense to my dear mother, but that is how she made it according to what dad expected.  Throughout my 40+ years of preparing venison I have found it can lend something to any dish you wish to prepare.  Of course it may take some planning and modifications at times.  

      My latest adventure is learning (all over again) how to prepare Axis venison.  This is the leanest of all the meats known, less than 1% saturated fat and as such cooks very quickly and can actually turn tough and chewy if not prepared properly.  The burger meat is usually much more tolerant.  When butchered I mixed it 75-25% with bacon.  It give me a much wider room for cooking options.  

      Italian cuisine utilizes venison burger with traditional ingredients to produce a smooth, tasty finish.  You can use any Ragu sauce you wish, but I use Vodka or Alfredo Sauce due to my wife's sensitive stomach.  It is designed to be made with any small bowl shaped pasta such as Orecchiette or Tortellini.  

 

1 pound ground venison

½ pound ground pork

1 garlic clove, minced

1 large egg

1/4 cup whole milk

1 cup fresh bread crumbs

2 tablespoons minced Italian parsley

2 tablespoons plus ½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon chili flakes

1 tablespoon extra-virgin olive oil

1 jar Ragu Vodka or Alfredo Sauce

1 pound orecchiette or any small bowl shaped pasta such as tortellini 

½ pound fresh or smoked mozzarella, coarsely grated

¼ cup freshly grated Pecorino Romano

 

      In a bowl, mix the ground venison and pork together with the garlic, egg, breadcrumbs, milk, parsley, ¼ teaspoon of the salt, ¼ teaspoon of the pepper, and the chili flakes. Mash vigorously with your hands until smooth, about 3 minutes. Shape the mixture into small balls.

Browning the venison pork meatballs 

      Heat the olive oil in a pan large enough to accommodate the pasta later; add the meatballs, and when they have browned evenly, after about 10 minutes, add the Vodka Sauce. Season with ¼ teaspoon of the salt and the remaining ¼ teaspoon of pepper.  Simmer for 15 minutes.  Meanwhile, preheat the oven to 425 degrees.

Simmering the meatballs with Vodka Sauce

      Cook the pasta in 4 quarts of boiling water with the remaining 2 tablespoons of salt until al dente; drain, reserving 1 cup of the cooking water if needed to dilute the sauce, and fold into the pan with the meatballs. Cook for 2 minutes, or until the pasta has absorbed some of the sauce, adding some reserved cooking water if needed.

Ready to go in the oven

      Spoon into a large baking dish and layer with Mozzarella and Pecorino Romano Cheese. The Pecorino cheese is the key here adding some salt to the tasty gooey Mozzarella.  

Hot and bubbly out of the oven

      Bake in the preheated oven for 10 to 15 minutes, or until bubbling, and serve hot with garlic baguette.  A nice glass of Pinot Noir is a perfect complement.  Absolutely delicious. 

Plated finis' with garlic bread

"Italian food really reflects the people.  It reflects like a prism that reflects into regions"

Giada de Laurentiis

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Cowboy Cornbread Casserole w/Venison

 

       Much like last summer we appear to be 'quarantined', only this time in Oklahoma City waiting on RV parts.  Never to be deterred I make the best of it, providing my wife and I delicious meals with our winter's harvest.   This is another in a serious of very good 'comfort food' type meals with a bit of SW spice.  By the way although the recipe calls for it, it doesn't have to be venison.  A good pound of ground chuck will work just as well.  It's just flavor.    

• 2 boxes of Jiffy cornbread mix 
• 2 eggs
•  2/3 cups of milk
•  1 1/2 pounds of seasoned Venison burger (I used Axis)
• 1 can ROTEL
• 1 can Pinto Beans (Charro beans or Ranch Style work well here)
• 1 can kernel corn
• 1 cup shredded Mexican cheese (Colby Jack works fine)
• 1 tsp. Adobo seasoning

      Preheat oven to 425 degrees.  In a mixing bowl make the cornbread by adding the mixes, eggs, milk and mix; set aside.  Do not bake.

      Brown the venison burger.  Using Axis venison I had to watch it carefully as at only 1% fat it cooks (or burns) quickly.  Add the Adobo, drained ROTEL and pinto beans, cheese, and corn (undrained),  to the burger mixture.   Mix thoroughly and simmer 5 minutes.

      Prepare a baking dish with PAM.  Mix burger mix with cornbread and pour into the baking dish; cover with foil.  Cover and bake 45 minutes.  Check doneness with toothpick or bread knife that comes out clean.  Serve on a plate; no sides required.  This did make quite a bit, we ate on it for 3 days. 

Plated, finis' 

"There are 3 types of men.  The one that learns by reading. The few who learn from observation.  The rest of them have to pee on the electric fence to see for themselves"

Will Rogers

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Cattleman's Steakhouse, Oklahoma City

 

           Another week passes, we're still here in Oklahoma City.  We decided to have a night out and with Barb steak is always the answer.  Of course there are hundreds of steak houses dotting the landscape.  This long standing tradition has always been our favorite.  Opened in 1910, this is Oklahoma's longest continually operated restaurant.   It is located in Stockyards City, just south of downtown in the stockyard district.  Very much Cowboy Country.  Their list of guests is legendary Wall of Fame - Cattlemens Steak House (cattlemensrestaurant.com).  

      They have won awards and mention in publications such as Bon Appetit, Southern Living, 1000 Places To See Before You Die, and the TV shows Diners, Drive In's & Dives and Man vs. Food. 

Man vs. Food

"Cattlemen's Steakhouse in Stockyard City is legendary, known from coast to coast for perfectly aged steaks and grand old time hospitality.  The story of Gene Wade's famous dice roll in a 1945 craps game to win the restaurant has entered the annals of western folklore"  

Open 6 a.m. till 10 p.m. daily they have menus for all the day's meals, each one centered around the star, BEEF. 

cattlemensrestaurant.com/images/cattlemens_breakfast.pdf  

cattlemensrestaurant.com/images/cattlemens_lunch.pdf

cattlemensrestaurant.com/images/cattlemens_dinner.pdf

      Upon arrival at first glance this is a very unassuming local eatery located on the main street surrounded by Tack Shops, Boot, Hat, and Western Wear Shops with little or no 'flash appeal'.  This is where the questions end.  They own the whole building and once inside you'll see the regular dining room as well as banquet facilities.  We have eaten here several times, never with reservations, but arrive early nonetheless.  

      Let's get down to the food.  As usual we arrived mid week AFTER MEMORIAL DAY for dinner to avoid the bigger crowds.  Once seated Barb perused the menu with her usual questions, while I sat patiently knowing what my heart yearned for.  My bride ordered her favorite, the rib eye. while I asked for the Lamb Fries.  Stockman's menu always (and only) includes their signature salad, rolls, and a baked potato.  That is meant to be eaten with beef.  There are no other options.  Not normally my style, I ordered a nice glass of Stoller Pinot Noir.  

  

Barb's Ribeye

Rich's Lamb Fries

      The meal we enjoyed as always.  Barb's ribeye was cooked to perfection, but try as she might, the usual 'to go' box was needed.  I loved the lamb fries; butterflied and breaded perfectly with cocktail sauce.  Fair to say I needed a 'to go' box as well.  The Pinot Noir was very good; light and just slightly sweet.  The service is always excellent here and the total for our meal was $ 62.  As I said earlier there are a hundred other steak houses across Oklahoma that are good, but this one is special.  This history, the tradition, and the flavor always make it worth the trip.  Carnivore?  Turn in here. 

"After you have witnessed the reality, you can no longer look at a piece of steak and simply think "Yum"

Mango Wodzak 

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