Elk Cranberry and Cheddar Meatballs

•November 13, 2015 • 2 Comments

Elk Cranberry and Ceddar Meatballs

1 pound sweet Italian sausage
⅓ cup fresh cranberries, chopped
1 cup grated sharp white cheddar
2 tablespoons minced shallots
1 tablespoon dijon mustard
1 teaspoon baking powder
½ cup whole wheat white flour
salt & pepper to taste


Preheat the oven to 350 degree and line a baking sheet with foil.
Combine all the ingredients in a large bowl and mix together with a spatula or your hands until the ingredients fully incorporated.
Roll the mixture into balls and place on the baking sheet.
Bake for 25 minutes.
Serve with cranberry sauce for dipping.

Lobster Mashed Potatoes

•November 11, 2015 • 1 Comment

This dish has finally converted my lobster-wary husband.

Lobster Mashed Potatoes

Serves 2

2 large russet potatoes, peeled and chopped into large chunks
2 small lobster tails or 1 large
1 stick of butter
1/2 cup heavy cream
5 cloves garlic
1 shallot

Melt the stick of butter in a saucepan on low heat with the garlic and shallot for 20 minutes to infuse the butter.  The butter will be used to cook the lobster and then added back into the potatoes.

Bring a pot of water (large enough for the potatoes) to a boil and drop in the lobster tails for 1 minute, then remove and put under cold running water for a few seconds.  This quick blanch makes it easy to remove the meat from the shell.  Twist the tip of the tail off and pry the sides of the shell open to remove the meat. Roughly chop it.  It still should still be raw in the center.

Add the lobster into the butter infusion and bath it on low heat, letting the butter slowly poach the lobster meat for about 10 minutes.

Meanwhile, boil the potatoes in the pot of water for about 7 or 8 minutes until they’re just about to break apart.  Mash them. Remove the lobster from the butter and add the cream, heating to almost boiling.  Add the butter-cream mixture it into the potatoes and mix vigorously.  Plate the potatoes and drop the lobster pieces on top.  Garnish with chives or parsley.

Chicken & Dumplings

•November 10, 2015 • 1 Comment

Chicken & Dumplings

1 (2 1/2-pound) chicken, cut into 8 pieces
2 ribs celery, chopped
1 large onion, chopped
2 chicken bouillon cubes
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Grands Biscuits
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Bizarre Foods Monday: Stuffed Elk Tenderloin

•November 9, 2015 • 2 Comments

Stuffed Elk Tenderloin

I n g r e di ents 

1 elk loins, butterflied

½ cup panko breadcrumbs

¾ cup shredded mozzarella cheese

1 cup Parmesan cheese

½ cup olive oil

½ cup chopped sage leaves

2 garlic cloves, minced



1.   In a medium sized bowl, mix together breadcrumbs, cheeses, olive oil, basil, and garlic.

2.   Pre-heat oven to 350 degrees. Butterfly the two loins.

3.   Spread filling evenly over the loin. Roll up the loin and truss.

4.   Liberally sprinkle with salt and pepper. Place in smoking hot cast iron skillet.      Brown loins on all sides. Place loins in 350-degree oven for 3 to 4 minutes. Remove from pan. Let rest. Slice into 1-inch pieces. Serve with Homemade Mashed Potatoes, rice, carrots, green beans, or salad.

Traditional Lamb Stew

•November 8, 2015 • Leave a Comment

Traditional Lamb Stew


  • 1-1/2 pounds lamb stew meat
  • 2 tablespoons olive oil, divided
  • 3 large onions, quartered
  • 3 medium carrots, cut into 1-inch pieces
  • 4 small potatoes, peeled and cubed
  • 1 can (14-1/2 ounces) beef broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons minced fresh parsley
  • 1-1/2 teaspoons minced chives
  • 1/2 teaspoon minced fresh thyme


  1. In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; Bring to a boil.
  2. Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
  3. With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
  4. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through. Yield: 4 servings.
Originally published as Traditional Lamb Stew in Taste of Home April/May 2004, p19

Vietnamese Style Grilled Lemongrass Pork

•November 7, 2015 • Leave a Comment

Vietnamese Style Grilled Lemongrass Pork

  • 800g Pork Shoulder, sliced to about ½ inch thick pieces
  • 6 cloves garlic
  • 2 pcs shallots, roughly chopped
  • 2 stalk lemongrass (white part only)
  • 1 tbsp dark soy sauce
  • ¼ cup fish sauce
  • 3 tbsp oil
  • freshly ground black pepper
  • ½ cup honey
  1. Place garlic, shallots, lemongrass, dark soy sauce, fish sauce, oil and freshly ground black pepper in a food processor, process until it becomes a paste.
  2. Place pork in a deep bowl and pour marinade mix, coat pork pieces evenly then cover your bowl. Marinate for 24 hours.
  3. Remove 2 hours from fridge before cooking, then cook over charcoal barbecue for best results. On medium high heat grill each side for 3-4 minutes.
  4. Dip each pork pieces in honey and grill for 2 more minutes on side.
  5. Serve while hot.


•November 6, 2015 • Leave a Comment



  • 1 pound ground pork
  • 1 cup shredded green cabbage
  • 3 ounces shiitake mushrooms, diced
  • 2 cloves garlic, pressed
  • 2 green onions, thinly sliced
  • 1 tablespoon hoisin
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons sesame oil
  • 1 teaspoon Sriracha*, or more, to taste
  • 1/4 teaspoon white pepper
  • 36 won ton wrappers
  • 2 tablespoons vegetable oil
  • Soy sauce, for serving


  • In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
  • To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
  • Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
  • Serve immediately with soy sauce, if desired.

Get every new post delivered to your Inbox.

Join 886 other followers