There’s nothing easier than grilling hamburgers for a quick weekday meal, and these elkburgers are no exception. Quick, easy, and delicious, they prepare in under ten minutes and cook in another ten. To top it off, they’re even good for you.
Now, some people (a lot of people) have issues with eating game meat because of the natural flavor. They complain that it is too ‘gamey.’ I’ve never had an issue with my elk being too gamey, but I process all of it myself. One of the biggest issues with elk is the time it takes to get the meat from the field to the processor, and how the meat is treated while in the field. Take care, and be sure you know where you’re getting your meat from. The recipe adds a certain zing with the sage that should mask most of that ‘gamey’ flavor.
If you’re not able to find elk (or deer), store-bought bison can easily substitute. It has a similar consistency to elk, and is another extremely lean, healthy meat. Just be careful when you grill these burgers, because they will cook faster than traditional hamburger.
We found more vegetarian friends. We apparently collect them. Like old dust balls that you sweep from under the couch once a year when you get around to cleaning under the furniture. I’m sure it’s probably closer to once every two or three years for most of us, but hey, who’s counting?
Anyway, this is a hugely popular dip recipe provided by my aunt. It’s easy, healthy, vegetarian, and it tastes fantastic. Enjoy!
Black Bean Dip
There hasn’t been much of a winter here, but we wanted to post this delicious, hearty vegetarian soup for those of you fighting colds and hyped up on goofballs. You know. The meds necessary to function in this day and age.
We prepared this for our favorite New York vegetarians, and it was a huge hit. Enjoy!
So I’ve neglected this. Holidays, day job, etc. Long time, no write. I plan to make up for the lack of effort, though. I have an elk stew recipe that we’re trying tonight with friends on a cold, cold winter night. As soon as it’s ready, and the votes are in, I’ll post the recipe. Stay tuned!
The knowledge of our own mortality defines us. Rest in peace, Dan Wheldon.
Beef Stew Recipe
Nothing screams comfort like beef stew and biscuits while a snowstorm rages outside. Mother Nature provided the weather, and luckily the pantry was stocked with all the necessary ingredients; right down to the wooden spoon necessary for stirring.
There are innumerable ways to slow-cook anything. I prefer using a Dutch oven for stew because it allows for much finer temperature control than you get with your run-of-the-mill crock pot. And fine temperature control is absolutely essential for good beef stew. The last thing I want to experience after inhaling this aroma for six hours is rubbery beef. And that’s exactly what will happen if the stew is allowed to boil. It must cook slowly and gently for many hours to tenderize the beef. Believe me, it’s worth it.
Chicken Quesadilla Recipe
One of the things I love about the chicken fajitas recipe is its ability to create copious amounts of leftovers. Don’t get me wrong, I love to cook, but during the week, when you’re running kids to six different activities at eight separate locations in two hours, it’s nice to not have to create a meal completely from scratch. The leftover chicken from the fajitas make a fantastic base for quesadillas. You just slice it up, lay it between two layers of cheese in a tortilla, and warm it all up on the stove. Quick, easy, and delicious.
In the recipe, I’ve also included a quicker, cheaper marinade. It’s perfect if you forget to thaw your chicken the night before, like I often do. Just take the chicken out in the morning, let it thaw, then drop it in the marinade some time around lunch. It’s potent enough to flavor the meat in just four hours, so it’s ready for the grill around dinnertime.
Whether you’re grilling the chicken that night, or you’re using leftovers from earlier in the week, the trickiest part of this recipe is the timing and the temperature. If you’ve got too much heat under your pan, your tortilla will fry long before the cheese has a chance to melt. It’s a balancing act, and this isn’t a recipe where you let something sit and go do a load of laundry. The tortilla’s got to be watched the minute it hits the stove. If the temperature’s right, it should take a little over a minute to warm the first side of the tortilla, and then each subsequent flip should take between three and four minutes. The tortillas will end up golden brown, and the cheese will ooze around the chicken with each bite.
Champ (Green onion mashed potatoes) Recipe
I know. What the hell is Champ?
Those were my exact words several years ago after sitting down at a wonderful pub in Killarney, in southern Ireland. (If you ever get an opportunity to visit, jump at it. I would go back in a heartbeat). Luckily, the waitress was more than willing to fill in for my cultural shortcomings.
Champ is a traditional Irish dish of onions and mashed potatoes. In this rendition, we’re using green onions and unpeeled potatoes. Leaving the skins on the potatoes gives the finished dish a little more earthy taste. Plus, you don’t throw away the vitamins in the potato skins.
The green onions could be replaced with shallots for a lighter, sweeter taste. I’ve also used chives, which produce just the slightest hint of onion flavor in the finished dish.
Enjoy! This pairs wonderfully with steak or a roast.
Chicken Fajitas Recipe
This is one of the most often requested recipes. While there is some prep time involved, it is fairly simple to put together and cooks quickly. It’s perfect for a Friday night BBQ after a long day at work. Prepare the marinade and pico de gallo either the night before or early in the morning, and it’s just a matter of firing up the grill to create a lively taste sensation.
One thing I really love about this recipe is its flexibility. It can be prepared on the grill in the heat of summer, or on the stove in the dead of winter. And while some of the ingredients are arguably fresher in the summer, it’s nice to have the fresh kick of tomatoes and chiles on a cold January night.
A note about the iron skillet — there are several different ways to cook the peppers and onions. I’ve used tin foil wrapped around the grill grates over an open campfire, a slotted grill pan laid over the middle of the fire after the chicken’s finished cooking, and a non-stick skillet on the stove.
Enjoy! This is one of my favorites.
I know I should be excited about finally launching this project, but it’s a little anti-climatic. I spent three hours this afternoon just trying to figure out how to add something to the footer. Then there was the two hours I spent this morning trying to decide on pictures, including the time it took to crop and upload them. But here we are. No content, but a new picture on each page refresh.
What I envision, eventually, is a stop for the numerous recipes we’ve come across over the past decade, including those that we’ve either modified to suit our taste, or created from scratch. I’m looking forward to writing about each of them, sharing the tricks we’ve learned preparing each dish.