Post by Allan on Aug 1, 2007 22:54:22 GMT -5
Marinated Venison Roast
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Ingredients
1 venison roast, 6 to 8 pounds
Salt pork thinly sliced
2 tablespoons garlic powder
Salt and pepper to taste
2 cups dry red wine
2 bay leaves
5 slices bacon
Procedure
Make slits about 1 inch deep at regular intervals in the roast. Force slices of pork into each slit. Rub the roast with garlic powder, salt and pepper. Place in a heavy duty foil in a roasting pan and pour wine over meat. Add bay leaves to the pan and let marinate in refrigerator 8 to 10 hours, turning occasionally. Arrange bacon on top of meat. Seal the foil. Bake in a 300*F oven for 2-1/2 to 3 hours. Uncover the last 30 minutes of cooking to brown.
Serving Information
Serves: 8
Mud Pie
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Ingredients
1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons melted butter
1 quart coffee ice cream
2 tablespoons Kahlua (or other coffee liqueur)
8 ounces chocolate fudge topping
1 cup whipped, heavy cream
chocolate shavings
Procedure
In a bowl, combine graham cracker crumbs and sugar with butter. Blend well. Press crust mixture into a 9-inch pie pan and freeze. Let ice cream stand at room temperature until it is slightly softened, then beat with an electric mixer. Add coffee liqueur and mix well. Pour ice cream into the crust. Smooth evenly and freeze for 4 hours. Warm the fudge topping. Remove pie from freezer. Top with warm fudge, whipped cream and chocolate shavings
Serving Information
Serves: 8
New England Clam Chowder
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Ingredients
Don't be misled into believing, as I once was, that store-bought clam juice has the potency equal to the liquor collected from freshly opened clams or from the bottom of the steamer where the juice mixes with whatever water is left after steaming. Similarly canned clams can also be used in the chowders, but don't expect them to carry the flavor load alone.
5 dozen hard-shelled clams or 3 cups shucked clams
1 cup water
3 cups potatoes, peeled and cut into 1/2 inch dice
2 ounces salt pork or slab bacon, in 1/4 inch dice
2 cups onions, chopped in 1/4 inch pieces
1 clove garlic, minced
1/4 teaspoon thyme
2 quarts milk (2-1/2 quarts, if cream is omitted)
1 pint heavy or light cream if extra richness is desired
1 teaspoon salt, if desired
pinch Cayenne pepper
freshly ground black pepper
paprika to dust over servings
SPECIAL EQUIPMENT:
Steamer or large covered kettle with shallow pan to hold clams above water while steaming. Cheesecloth to strain.
Procedure
Scrub clams under running water, place them in a steamer or large covered kettle with 1 cup water to cover the bottom, and cook gently over medium heat for about 10 minutes or until the shells open. Stir the clams once or twice while steaming.
Remove clams from kettle and set aside to cool before removing meat. Continue cooking the broth until it is reduced in volume to about 1-1/2 cups. Set aside.
In a small saucepan cover potatoes with lightly salted water and cook until tender, but not mushy, about 12 minutes. Drain and set aside.
In a skillet brown the diced salt pork or bacon bits over medium-low heat, about 8 minutes, or until the pieces are browned. Turn the heat down when almost cooked so pieces don't burn.
Lift the fried bits out of the skillet with a slotted spoon and reserve. Drain all but one tablespoon of fat from the skillet. Add diced onions, garlic and thyme; cover the skillet and sweat over medium-low heat until they are soft and translucent, about 10 minutes. Remove the lid and cook over medium heat until they are lightly browned, about 3 minutes.
Remove the clams from the shells and, with a sharp knife, cut away the tough meat surrounding the soft centers. Chop this meat but reserve the soft gray centers.
Over moderate heat, and without stirring, heat the milk to scalding hot. A skin will form on the surface and the temperature will be between 180*F and 190*F.
Add the chopped portions of the clams, bacon bits, potatoes and onions. Add cream if desired.
Bring the temperature back to scald. Strain the reserved 1-1/2 cups of clam broth through a cheesecloth and add to the pot. Allow the chowder to cook at this temperature for 5 to 6 minutes.
Add the reserved soft clam pieces, salt and Cayenne pepper 3 minutes before the chowder is taken off the heat. Taste for seasoning.
Serve hot in deep bowls with a light sprinkling of black pepper and a dusting of paprika on the surface of each.
Serving Information
Serves: 6
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Ingredients
1 venison roast, 6 to 8 pounds
Salt pork thinly sliced
2 tablespoons garlic powder
Salt and pepper to taste
2 cups dry red wine
2 bay leaves
5 slices bacon
Procedure
Make slits about 1 inch deep at regular intervals in the roast. Force slices of pork into each slit. Rub the roast with garlic powder, salt and pepper. Place in a heavy duty foil in a roasting pan and pour wine over meat. Add bay leaves to the pan and let marinate in refrigerator 8 to 10 hours, turning occasionally. Arrange bacon on top of meat. Seal the foil. Bake in a 300*F oven for 2-1/2 to 3 hours. Uncover the last 30 minutes of cooking to brown.
Serving Information
Serves: 8
Mud Pie
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Ingredients
1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons melted butter
1 quart coffee ice cream
2 tablespoons Kahlua (or other coffee liqueur)
8 ounces chocolate fudge topping
1 cup whipped, heavy cream
chocolate shavings
Procedure
In a bowl, combine graham cracker crumbs and sugar with butter. Blend well. Press crust mixture into a 9-inch pie pan and freeze. Let ice cream stand at room temperature until it is slightly softened, then beat with an electric mixer. Add coffee liqueur and mix well. Pour ice cream into the crust. Smooth evenly and freeze for 4 hours. Warm the fudge topping. Remove pie from freezer. Top with warm fudge, whipped cream and chocolate shavings
Serving Information
Serves: 8
New England Clam Chowder
---------------------------------------------------------------------------
Ingredients
Don't be misled into believing, as I once was, that store-bought clam juice has the potency equal to the liquor collected from freshly opened clams or from the bottom of the steamer where the juice mixes with whatever water is left after steaming. Similarly canned clams can also be used in the chowders, but don't expect them to carry the flavor load alone.
5 dozen hard-shelled clams or 3 cups shucked clams
1 cup water
3 cups potatoes, peeled and cut into 1/2 inch dice
2 ounces salt pork or slab bacon, in 1/4 inch dice
2 cups onions, chopped in 1/4 inch pieces
1 clove garlic, minced
1/4 teaspoon thyme
2 quarts milk (2-1/2 quarts, if cream is omitted)
1 pint heavy or light cream if extra richness is desired
1 teaspoon salt, if desired
pinch Cayenne pepper
freshly ground black pepper
paprika to dust over servings
SPECIAL EQUIPMENT:
Steamer or large covered kettle with shallow pan to hold clams above water while steaming. Cheesecloth to strain.
Procedure
Scrub clams under running water, place them in a steamer or large covered kettle with 1 cup water to cover the bottom, and cook gently over medium heat for about 10 minutes or until the shells open. Stir the clams once or twice while steaming.
Remove clams from kettle and set aside to cool before removing meat. Continue cooking the broth until it is reduced in volume to about 1-1/2 cups. Set aside.
In a small saucepan cover potatoes with lightly salted water and cook until tender, but not mushy, about 12 minutes. Drain and set aside.
In a skillet brown the diced salt pork or bacon bits over medium-low heat, about 8 minutes, or until the pieces are browned. Turn the heat down when almost cooked so pieces don't burn.
Lift the fried bits out of the skillet with a slotted spoon and reserve. Drain all but one tablespoon of fat from the skillet. Add diced onions, garlic and thyme; cover the skillet and sweat over medium-low heat until they are soft and translucent, about 10 minutes. Remove the lid and cook over medium heat until they are lightly browned, about 3 minutes.
Remove the clams from the shells and, with a sharp knife, cut away the tough meat surrounding the soft centers. Chop this meat but reserve the soft gray centers.
Over moderate heat, and without stirring, heat the milk to scalding hot. A skin will form on the surface and the temperature will be between 180*F and 190*F.
Add the chopped portions of the clams, bacon bits, potatoes and onions. Add cream if desired.
Bring the temperature back to scald. Strain the reserved 1-1/2 cups of clam broth through a cheesecloth and add to the pot. Allow the chowder to cook at this temperature for 5 to 6 minutes.
Add the reserved soft clam pieces, salt and Cayenne pepper 3 minutes before the chowder is taken off the heat. Taste for seasoning.
Serve hot in deep bowls with a light sprinkling of black pepper and a dusting of paprika on the surface of each.
Serving Information
Serves: 6