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Archive for the ‘recipes’ Category

Hatch Chile Pesto w/ Smoked Duck

Posted in recipes on September 15, 2016| Leave a Comment »

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In Austin, Hatch Chiles have their own season. Each August our main grocery store, HEB, is filled with the smell of roasting chiles. I always buy several pound, use a bunch right away and freeze the rest to get me through the year. One of my favorite dishes is Hatch Chile Walnut Pesto.

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I start with walnuts and garlic.

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In go the chiles, olive oil, salt, pepper, and parmesan.

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Blend it all together in the food processor.

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We roast several ducks at a time and then freeze them in small packages for easy use. I just took a package of frozen smoked duck and heated it in the water as it came to a boil.

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Boil the pasta, making sure to reserve a small amount of the boiling water to add to the pesto when mixing in with the pasta.

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Yum!

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Recipe: When Life Hands You Broken Cake … make Peach Eggnog Trifle

Posted in recipes on February 23, 2016| Leave a Comment »

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I had plans for making an eggnog cake. I’m not much of a baker, as I don’t much care for following instructions. I’m not sure what I did wrong, but the cake refused to come out of the pan … and we had guests arriving in about an hour.

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So I improvised. Why trifle with a difficult dessert when you can just layer some canned peaches, cake pieces, and homemade whipped cream. I topped it off with some toasted pecans. I think it ended up better than the cake would have. The best part is that this dessert can be made with any number of fruits, and various types of cake.

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Recipe – Sautéed Brussels Sprouts

Posted in recipes, Vegetables on February 23, 2016| 1 Comment »

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I’ve found that you don’t have to remove the entire brussel sprout plant at once. Instead, I snap off the lower-larger sprouts from each plant and let the smaller ones keep growing. These brussel sprouts came from around 5 different plants.

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Chop up the brussel sprouts and dice an onion. I find that if you cut the sprouts in half, they are much more flavorful, as the increased surface area soaks in the juices.

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Melt butter and olive oil over medium heat.

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When melted, add the onions, brussel sprouts, some minced garlic, salt, pepper, and the juice of a lemon or two. (depends on your taste)

Depending on how soft you life the brussel sprouts, you can optionally cover them for a few minutes. This will steam them a bit.

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Once the onions and brussel sprouts are soft, brown and the liquid has evaporated, they are good to go.

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To finish off this dish, I cooked up some egg noodles and tossed them with the brussel sprout mixture and some parmesan cheese. I also served it with sauteed chicken breast.

 

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Spaghetti Squash with Tomatillo Sauce

Posted in recipes, tagged , on July 1, 2015| 2 Comments »

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Especially during the summer, I let the garden inspire me on what’s for dinner. Tonight’s combination was spaghetti squash, tomatillos, jalapeños, onion, and tomatoes.

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I started by cutting the squash in half, and placed it upside down in about 1/2 in of water. I cooked it at 350 for about 40 minutes.

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Next I chopped up an onion, about 10 tomatillos, 2 jalapeños, and a tomato. I also added 1 clove of garlic (grated), salt, and pepper.

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I cooked this down for about 30 minutes, until it thickened up. I did more of a chunky sauce, but you could also add chicken stock.

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Meanwhile, I cooked up some venison micro-stew pieces with some salt, pepper, and olive oil.

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I pulled the spaghetti squash with a fork and added a little butter, salt, and pepper.

Then I put it all together. Simple and so yummy!

Update … the leftover venison and tomatillo sauce make an excellent addition to breakfast tacos. Just add eggs, cheese, and tortillas. Wow! I could open a food truck with those.

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Tomato Zucchini Pasta w/ Venison Sausage — A Little Taste of Summer

Posted in recipes on March 10, 2015| 7 Comments »

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Tonight the usual winter fare just wasn’t cutting it. Maybe it was the fact that I planted my first batch of tomatoes after work this evening, so excited! I still have a few jars of canned crushed tomatoes and some frozen tatume squash, so I whipped up a super-easy family favorite.

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For the sauce …

Cook onions and garlic until soft. Then add in crushed tomatoes, 1 small jar of tomato paste ,and zucchini, fresh would be fine here too, I would just slice it a little thinner so it cooks through. Also add salt, pepper, and any other seasoning you would like. Cook on medium heat for 15 minutes or so, until the sauce thickens up.

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Slice kielbasa type sausage, I had some Venison Garlic on hand. Cook on med-high heat until both sides are crisp and sausage is heated through.

Cook up your favorite pasta or rice and combine.

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