Here is something Wickedly fabulous and makes about 3 cups of "Heaven".
Great with burgers, chips, or even sandwiches
Avocado & Bacon Dip/Spread
4 ripe avocado's mashed
1tsp sea salt
Juice of 2 lemons (1/4 cup+)
hot sauce to taste
4 cloves garlic smashed and minced
1/2 pound bacon, cooked crisp and crumbled (for vegan or vegetarian use alternatives)
Blend everything together except the bacon and chill for 2 hours minimum.
Fold in half the bacon and top with the rest and serve at once.
Avocado Puree for Game..great with venison, quail, pheasant & grouse
8 ripe avocado's peeled and mashed
1 cup fresh lemon juice
4 tbsp Worcestershire sauce
1 cup minced onions
1 stick/1/4 cup softened butter
1/2 tsp. cayenne pepper
Process everything together, makes about 8 cups..serve as a sauce with hot game birds, use as a slather for game sandwiches, use as a condiment with venison.
Fantastic paired up with red currant jelly and or horseradish.
This also goes really well with any smoked fish...smoked haddock, trout and wild salmon
This is based on an Italian dish called spaghetti alla bucaniera, and may also be made with squid, clams, shrimp and lobster, and any combination of shellfish
This recipe makes for a more simple yet equally delicious dish.
Serves 4
2 pounds white fish fillets (hake, cod, flounder, sole or any combo), skinned and cut into 2-3 inch pieces
3/4 cup all purpose flour
4 tbsp butter
3 cloves garlic smashed and minced
1/2 cup diced carrot
1 cup sliced leek
3 cups hard cider or apple juice
2tsp anchovy paste or 2 anchovy fillets minced (optional)
1tbsp tarragon vinegar or juice 1 lemon and 1/2 tsp dried tarragon OR 1/2 tsp fennel seed
1 pound uncooked pasta
2tbsp olive oil
1/2 cup minced fresh parsley
sea salt & pepper to taste
1/2 tsp ground paprika
Serve with crusty brown bread and green salad
PREHEAT OVEN 350F MIDDLE SHELF
Place the flour and season with 1/2 tsp salt, the paprika and 1/4 tsp ground black pepper, in a plastic bag and dip the fillets separately in the bag to coat well with the seasoned flour.
Add the oil and butter to a heavy skillet and saute the vegetables for 4 mins..stirring well.
Add the fish fillets and cook for 10-12 min on medium simmer, turning once.
Sprinkle with the remaining flour and cook well for 2 mins.
Gradually stir in the cider/apple juice and anchovies.
Bring to boil and add the tarragon.
Transfer this to a buttered oven proof casserole and cover tightly.
Place in oven and bake for 30 mins.
Meanwhile cook the pasta to packet instructions to al dente, drain and transfer to a warmed serving dish.
Remove the fish from oven and check seasoning of sauce.
Serve by placing the cooked fish on top of the pasta and gently pouring over the cider sauce and sprinkle with the parsley, serve immediately.
here is a terrific dish that serves 6
PREPARE ALL THE VEGETABLES AS IN TGGD ALSO SEE TGGD FOR CHOPPED SIZE OF VEGGIES
Can be frozen, and/or made ahead and baked later
Add as much fresh vegetables as you wish..the more the merrier.
2 fennel bulbs thinly sliced (or 2 cups thinly sliced celery)
2 cups thinly sliced onions
4 cloves garlic smashed and minced
1/2 cup dry white wine( optional)
the zest and juice of 3 lemons
1 cup sliced mushrooms
1 -2 cups chopped vegetables (bell peppers, green beans, cauliflower, broccoli)
2tbsp olive oil
1 1/2 cups uncooked penne pasta..cook as per package instructions for al dente
2 cups lean boneless and skinless cooked chicken, cut into 1 inch pieces or shredded
1 pound cream cheese or 2 cups ricotta cheese
8ozs sliced/grated Mozzarella cheese
1/2 cup grated Parmesan Cheese
2 tsp Dried oregano
2tsp minced fresh rosemary (this makes all the difference)
Sea salt, black pepper, red pepper flakes ( optional)
Heat the oil in a heavy large skillet cook vegetables as in TGGD soups and stews adding, dried herbs and red pepper flakes and saute a further 3 mins then add the white wine.
Season with salt & ground pepper to taste
Remove from heat and place in a large mixing bowl.
Add the cooked pasta, chicken, lemon juice and zest and the soft cheese.
Mix lightly with hands/spatula, very well until everything is coated with soft cheese.
Transfer the mixture to a deep heatproof dish and smooth the top.
Sprinkle well with Mozzarella cheese and sprinkle with Parmesan.
Bake on a lined cookie sheet, middle shelf in a 400f oven for 25-35 mins or until top is golden brown.
Remove from oven and wait 10 mins before serving to allow contents to settle.
Variations add fresh spinach or kale, baby tomatoes, cooked eggplant, zucchini, green peas & etc.
also use any kind/shape of pasta you prefer.
This is a Southern California take on Mu Shu/Sweet & Sour Pork/chicken..and serves 4-6
Basic crepe batter:..all ingredients at room temp please
2 large eggs
1 1/2 cups milk
1 cup wholewheat flour (or 50:50)
1/4 tsp salt (or 1/2 tsp soy sauce)
1 cup minced scallions
1/2 cup minced cilantro (optional)
2tbsp grape seed oil
Beat the milk and eggs together then gradually add the flour, beating well.
Add the salt and grape seed oil & allow to stand (covered) at room temp covered for 3 hours.
Add the minced herbs
and using very hot, lightly greased crepe pans/skillets ..allow 2-3 tbsp batter per crepe.
Swirl from center of pan to edge.
Cook one side until the top is dry then flip and cook other side for 15 seconds.
remove from pan onto kitchen towel and continue to stack them covering with clean towels.
Keep warm.
The Chinese style chicken/pork filling for the crepes
18 crepes
2 pounds boneless & skinless chicken breasts or pork fillets
2tbsp grated ginger root
1/2tsp dry mustard
1tbsp brown sugar
1/2tsp sea salt
2/3 cup low sodium soy sauce
1/3 cup grape seed oil
2tsp cider vinegar
2tsp cornstarch
2tbsp brown sugar
1/2 cup orange or pineapple juice
1 cup grated carrot
1 cup scallion cut into 1 inch pieces
1 cup minced celery (optional)
1 cup sliced bamboo shoots (optional)
1 cup fresh cilantro leaves for garnish
Cut the meat into small cubes (1/2 inch) and place in a plastic bag with the ginger, mustard, 1 tbsp brown sugar, salt & soy sauce and marinate for 1 hour chilled.
Drain the meat from the marinade (reserve the marinade) and saute in hot oil until tender.
Remove and drain out the oil.
Return the meat to the hot skillet and add the fruit juice, vinegar and vegetables and saute for 3 mins.
Add the cornstarch & sugar and thicken and remove from heat .
Using a slotted spoon fill the crepes and fold over spring roll or burrito fashion.
Place seam side down in a greased oven proof dish.
PREHEAT OVEN 350F
Add the reserved marinade to the vegetable sauce, bring to boil and cook for 2 mins then pour over the crepes.
BAKE IN MIDDLE OVEN FOR 20-25 MINS
serve immediately garnished with cilantro leaves & steamed rice
Variations use any seasonal fresh vegetables, cut in thin slices or minced, may also use sliced hot peppers too.
Also replace the meat with fresh fish or shellfish/tempeh and saute for less time.
