Venison Zuppa Toscana

      Another episode of Wild Game fusion.  I have always prided myself in exploring beyond the "wrap it in bacon and fry the hell out of it" venison cooking philosophy.  Akin to that I am always looking for ways to incorporate venison into recipes that I already love.  Such is Zuppa Toscana, perhaps my favorite meal at Olive Garden restaurants.  It is one of but a few ways I'll eat Kale.  There is nothing like a warm bowl of soup. 

1 lb. venison burger

1/2 lb. pork sausage

1 small onion, diced

2 carrots, diced

1 shallot, diced

2 tbs. garlic, minced

½ tsp red pepper flakes

4 Yukon gold potatoes, skin on, cubed

2 tablespoons medium-grind cornmeal

5-6 cups chicken stock

2 cups packed kale, stemmed and coarsely chopped

3/4 cup cream or half n half

1/2 cup freshly Grated Parmesan for serving

1/2 tsp. Kosher salt and 1/2 tsp. fresh cracked pepper

4 tbs. Canola Oil

 

      Heat the canola oil in a large soup pot over medium heat.  Add the burger, sausage, and cook, breaking it up into small pieces until no longer pink, about 5 minutes.  Add the onion, carrot, shallot, garlic, salt, black pepper, and red pepper flakes and cook, stirring often, until the vegetables become softened, about 5 minutes.

After browning the venison, add the other vegetables and simmer till tender

      Stir in the cornmeal and potatoes.  Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.  I like mine thicker.  

Simmerin' nearly finished soup

      Stir in kale and cream and simmer for 15 minutes more, or until kale is tender.  Still pretty thick.  Ladle into bowls and garnish with grated Parmesan.  Serve with warm bread or breadsticks.  Every bit as good as Olive Garden.

I like mine a bit thicker and meatier than Olive Garden, but still creamy and delicious

"Soup is the song of the hearth....and the home"

Louis P. Gouy

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Paprikas' Csirke

    

      This is another of my 'first timers'.  I made this as a 'Cook's Choice' meal during my bachelor time in Missouri, this time on Easter Sunday.  I've eaten this it once in Toledo, OH at the world-famous Tony Packo's; creamy and tasty.  Perhaps the most famous and beloved of all the Hungarian dishes, this Chicken Paprikash is delicious.  Chicken Paprikash represents the very best of Hungarian Cuisine.  It features chicken in an unforgettably rich, flavorful creamy paprika infused sauce.  It may require some moderation as to the amount of paprika you use, depending on your tastes.  I substituted smoked paprika in mine. 

2 Tbsp. butter

3 pounds chicken pieces, bone in and skin on.

2 medium yellow onions, finely chopped

2 cloves garlic, minced

2 Roma tomatoes, diced

1 bell pepper, diced

3/4 Tbsp. Sweet Hungarian Paprika, 

2 cups fat free chicken broth

1 1/2 tsp sea salt

1/2 tsp black pepper

3 Tbsp. flour

3/4 cup sour cream @ room temp

1/4 cup whipping cream, half n half or evaporated milk

      Heat the butter in a heavy pot and brown the chicken on all sides.  Transfer chicken to a plate.  In the same oil add the onions and fry until golden brown.  Add the garlic and tomatoes and bell pepper.  Fry another 2-3 minutes. Remove pan from heat and stir in the paprika, salt, and black pepper.  Do this when pan is not heated as paprika tends to become bitter when overheated.  

Brown the chicken thighs

Brown the onions, garlic, tomatoes, paprika, and peppers

      Return the chicken to the pot and place it back over the heat.     Pour in the chicken broth.  The chicken should be mostly covered.  Bring it to a boil.  Cover and reduce the heat to a medium low and simmer for 40 minutes.  Remove the chicken and transfer to a plate.

Simmering the chicken and spices for 40 minutes

      Stir in the flour cream mixture in the sauce, whisking constantly to a smooth paste.  Bring it to a simmer for a couple of minutes until the sauce thickens.  Add salt and pepper to taste. 

Simmering the final sauce

       Return the chicken to the sauce and simmer to heat throughout.  Serve chicken and some sauce with noodles or Spaetzle.  It is delicious!

Chicken Paprikash and Spaetzle

"My family is usually the first guinea pigs to try out my new recipes"

James William Middleton

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Changing Plans; Early Departures

 

      Departing Leakey and the Rotodome Ranch this year we head north.  This year we not only arrived late but will depart a bit early as well.  We had planned on a big THANK YOU BBQ for our neighbors who watch our place during the summer, but our early departure changed that.  Barb made up two large pans of her DELICIOUS lasagna and gifted that for this year.  Both Brenda and James are great neighbors for which we are grateful.  We got quite a bit accomplished this winter.  I had just returned from visiting Mom in Salem, OR and because of scheduling we didn't figure to able to attend the Annual AWACS Reunion in Midwest City, OK, but due to other factors they did reschedule enabling us to attend after all.  We departed Leakey March 25th enroute to Lake Thunderbird State Park SE of Oklahoma City.  500 miles, a long 10-hour day towing.  Of course, with higher gas prices came lower mileage via a north headwind.  11.7 mpg today with the cheapest diesel in Oklahoma at $4.52.  Once again Barb and Jeep 'Barbicus' fell in line behind the RV, not much enjoying the 55 mph speeds.  

Little Axe Campground Site 51

      We were fortunate to be able to stay in one of our favorite camp sites at Lake Thunderbird State Park, Little Axe CG, site 51.  Nice site with plenty of shade and yet isolated if the campground fills up.  Also, an easy walk to the showers and laundry.  Out in the country and peaceful, not too bad a drive to town, about 21 miles.  

Lauren Berg, Barb, Jody Arnold

Jesse Shanks

Patrick Dean

Rich & Anna Campbell

Hail to the Victors

       It was very good to see everyone once again.  We stayed at the lake for 2 weeks in order to do some chillaxin', specialized shopping, as well as visit with folks who came out to visit.  

Chad Hilts, a good cook in his own right

#1 Grandson, Brock

John Christian

      While here our menu included Venison Salisbury Steak, Creole Crab n Spinach Soup, ROTEL Meatloaf, Boudin Stuffed Cabbage, Venison Shank Barley Stew, and Sumi Salad among others.   

Creamy Creole Spinach Crab Soup

The King of Comfort Foods:  Meatloaf

Boudin Stuffed Cabbage w/smashed taters and Italian Green Beans

      We also stocked up a few rolls of Blue & Gold Pork Sausage, the best we've ever had.  Oklahoma City metro area is a very large area and everything/anything you may need or want is here.  Of course, to Barb that also meant Cabelas.  She wanted some updated light weight, waterproof hunting clothes.  I always enjoy visiting KOSMOS BBQ Store.  I also dropped off the huge agate we found on our Texas place to be cut and polished; we'll pick it up in the fall enroute south.  A bit of time for ourselves.  

      From here we headed NE to Arkansas so we could visit another USAF buddy, as well as Barb's cousin for a bit.  The wind proved to be a force to be reckoned with all day, although I did manage to get 12.2 mpg.  Diesel in Springdale, AR was $4.44.  In Bella Vista we stayed at Blowing Springs CG, nice place with water/electric for $22/night.  I did YANK my back quite a bit setting up when I took a nasty fall.  An extra day in the recliner with hot/cold therapy helped as much as it could.  Bella Vista is a very nice town with all the bells and whistles you might need.  

Chris & Katie Horner

      Chris Horner and I go way back to our AWACS days.  A finer man you'll never meet.  He works as a finish cabinet maker, quite the skilled craftsman.  He is also a fellow BBQ aficionado.  We shared more than one cooking secret.   

      Hiwasse, AR to Neosho, MO is a mere jaunt at 35 miles.   In Neosho we stayed at Hickory Creek City CG with full hookups for $25/day.  PLENTY of rain and hail enroute.  We try to visit her cousin, Stephen every couple of years.  They are not only close, but die-hard St. Louis Blues hockey fans as well.  As it happens, we also arrived on Stephen's 40th birthday.  Both Hiwasse and Neosho are nice little towns tucked in the Northern Ozarks with plenty of good folks and BBQ.  

Barb's cousin Stephen and daughter Maddie

      After departing Neosho we headed east on US 60 to Lake Wappapello and Redman Creek CG.  I would stay here as the furbabies and I assumed RV Watchdog Duties while Barb visited her sisters.  Yep, don't ask.  Of course we ate well here, but that is another menu. 

"Sometimes it's the journey that teaches you a lot about the destination"

Drake

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Captain Patty Cluckers Grilled Cheese Melt

 

      If you love grilled cheese sandwiches and crave something different this, is it.  This is originally a recipe from the Food Channel Show Carnival Eats filmed at a fair in Virginia.  I made a few modifications to suit Barb and me.  It is a fusion of grilled cheese, BLT, and Patty Melt.  This is a sandwich to soothe even the most savage beast.  There are two ingredients I would insist on:  THICK CUT REAL CHEDDAR (such as Tillamook or Sargento) and good bread, cut large.  This recipe makes one sandwich.  

2 REAL thick cut cheddar cheese slices

1 Fried egg NOT over easy

Fried onions (to taste)

Fried bacon (2 slices)

Lawry’s Garlic Spread

2 slices toasted large bread 

      Toast bread and set on plate, spread with garlic spread.  Fry bacon in pan to crispy, set aside.  Fry as many onions as you like till caramelized (in the bacon grease) and set aside.  Fry your egg leaving some yolk, not over easy. 

Fried onions

Fried egg, somewhere between over easy and medium

      

      While frying the egg, top your bread with a slice of thick cut cheddar, onions, bacon, and then place the egg.  Top with final slice of cheddar.  Heat in hot skillet till browned both sides.  Melt that cheese.  Serve with soup or fries.  

  

Good bread with garlic spread

Building sandwich

Captain Patty's Grilled Cheese Melt plated

  

"I gut check my show.  I say, gut, gut, does that feel true to you? And gut says yes it does, Stephen.  Let's get a grilled cheese sandwich" 

Stephen Colbert

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Alice Springs Chicken

 

      This is a copycat recipe from Outback Steakhouse and perfected locally.  We have plenty of venison and seafood in the freezer; just trying to balance out the pork, seafood, and poultry.  Unless you're cooking for a large group, be sure to buy smaller chicken breasts as they tend to enlarge when pounded out.  This serves 4. I halved even this for Barb and I in the RV.  

4 boneless skinless chicken breasts, pounded to 1/2-inch thickness

Lawry’s Seasoning Salt

6 bacon slices

1/4 cup regular mustard

1/3 cup honey

2 Tbsp Mayonnaise

2 tsp dried onion flakes

1 cup sliced fresh mushroom

2 cups shredded Colby/Jack cheese

 

     Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.  While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside.  Save the grease.

Pounded out chicken breasts

      Sauté chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.

Simmering chicken in bacon fat

      In a small bowl, mix the mustard, honey, mayonnaise, and dried onion flakes.  Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Ready to go in the oven

      Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.  Serve with the left-over Honey Mustard Sauce that you made.

Alice Springs Chicken just out of the oven

      We have never considered this cultural appropriation, just respect for cuisines throughout the world.  If you think this is as good as the original or better, you tell me.  I think the honey mustard sauce will take a bit of adjustment but served with mashed taters and kernel corn Barb liked it.   

Alice Springs Chicken w/mashed taters and kernel corn

"I think Australia has to be a country which has the welcome sign out" 

Paul Keating

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