Recipes And Meal Ideas Fit For A King!
Meals Men Love...
2 lbs. 1/2 inch cubed venison
1/4 c. vegetable oil
1 large onion coarsely chopped
1 medium green bell pepper and deseeded coarsely chopped
3 large jalapeno peppers deseeded and finely chopped (may adjust for more or less spicy)
4 garlic cloves crushed
2 tbsp. fresh chopped basil
2 tbsp. chili powder (may adjust for more or less spicy)
2 tbsp. ground cayenne pepper (may adjust for more or less spicy)
1/2 tbsp. ground cumin
2 16 oz. cans of small red beans drained
2 24 oz. jars of salsa
1 28 oz. can of crushed tomatoes
1 16 oz. can of whole kernel corn, drained In a large pan, sauté venison, garlic, onion, bell pepper, and jalapeno pepper in hot oil until the onion starts to become translucent and venison is browned. When finished, place into a 6 Qt. crock pot and add the salsa, red beans, crushed tomatoes, corn, chopped basil, chili powder, cayenne pepper, and ground cumin. Let cook on low to med temperature for 6 to 8 hrs, stirring occasionally. Serve hot and enjoy.
Oven Baked Baby Back Ribs
1 1/2-2 lb. baby back ribs BASTING SAUCE: 4 green onions, chopped
2 tbsp. butter
1 tbsp. all-purpose flour
1 tbsp. Dijon style mustard
1/2-1 c. beef broth
2 tbsp. lemon juice
3 tbsp. chili sauce
Dash of freshly ground black pepper Wipe ribs with damp paper toweling. Place single layer in shallow roasting pan. Roast at 450 degrees for about 20 minutes. Drain off fat.
Meanwhile, prepare sauce by sauteing onions in butter until tender. Blend in flour and mustard. Cook 1-2 minutes. Stir in beef broth, lemon juice, chili sauce and black pepper. Cook 5-7 minutes, stirring until sauce is smooth and thickened.
Brush sauce over ribs. Return ribs to oven. Bake 30 minutes or until tender, basting occasionally with the sauce. Serves 4.
2 to 3 pounds skirt steak or sirloin tips
garlic powder, for sprinkling
sea salt and pepper, to taste
4 garlic cloves
1 bunch parsley (about 1/2 cup)
large pinch (1/8 teaspoon) oregano (optional)
1/2 cup fresh sage leaves
1/4 cup freshly squeezed lemon juice
2/3 cups extra virgin olive oil
1/2 to 1 teaspoon crushed red pepper (according to taste)
Season steak by sprinkling lightly with sea salt, freshly ground or cracked black pepper and garlic powder.
Grill or broil steak over high heat for 5 to 7 minutes or until cooked to your desired doneness. Remove steak from heat, cover tightly with aluminum foil and allow to rest.
In a blender or food processor, process remaining ingredients until smooth.
Thinly slice the steak (diagonally) and top with half of the sauce and serve.
Serve the remaining sauce in a small serving bowl.
Variations: Substitute cilantro for the parsley (or use half parsley and half cilantro). The lemon may be replaced by freshly squeezed lime juice.
2 lbs fish fillets (any white fish)
1 cup pastry flour
pinch each of garlic and onion powder
pinch of paprika
1 teaspoon minced parsley flakes
2 teaspoons baking powder
1/2 teaspoon salt
milk Can't make it to your favorite seafood shack? Make this one at home. It's ready in no time.
Note: If you can't find pastry flour, combine 1/2 cup of cake flour with 1/2 cup of all purpose flour for this recipe.
Heat oil to 365°F.
Mix together flour (s), baking powder and salt until well combined in the bowl of a food processor or blender.
Add 1 egg and remaining ingredients. Pour in enough milk to make a batter which is rather stiff so that it will cling to the fish.
Pat fish dry using paper towels. Dip fish into batter, then drop into hot oil. Fry, turning over once, and remove using a slotted spoon to drain on paper towels. Season immediately with salt, to taste.
Serve with potato chips or fries.
Baked Cajun Chicken
In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
Shake chicken in the bag with flour and seasonings. Line a 9x13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down.
Bake 30 minutes; turn reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.