What's for dinner ?

vampz26

SatelliteGuys Pro
Jan 20, 2006
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Chicago
Here is one great marinade for grilled shrimp...

1 bottle/can beer
2 tbls. chopped fresh parsley
2 tbls. olive oil (vegetible oil fine too)
4 tsp. Worchestershire
1 glove garlic, minced
and a pinch of salt, and a couple grinds of ground pepper.
dash of red pepper or tobasco optional...

Remember I'm a midwesterner so my access to truly fresh seafood is limited, but I'll get the frozen shrimp and thaw them out under cold water. With larger shrimp (tail-on) I'll skewer them and grill them that way. For smaller shrimp (tail-off) I'll stir them up in a grill-wok and serve them over some rice or something. You usually need to soak them in the marinade for about an hour...

One variation of this I did this weekend was with Corona for the beer, replaced the parsley with fresh cilantro, and added 2 tbls of lime juice., and replace the dash of red pepper with a a tsp of salsa. Tossed them around in the grill-wok, and served them up on flour tortillas with some queso fresco and shredded lettuce. It was incredible...
 

jrp

SatelliteGuys Master
Aug 24, 2007
6,103
433
Iowa
Broiled venison loin on the grill for the fourth. I sliced the loin very thin, but not all the way through, layed it on foil, seasoned it with salt and pepper, fresh minced garlic, red onion and green pepper. I poured some marinade over it that was a combination of Mozambique hot barbecue sauce and white cooking wine and let it sit in the fridge for about four hours.

I grilled it on low for about an hour. There was just a hint of pink left and the barbecue/wine sauce had worked all the way through the meat.
 

vampz26

SatelliteGuys Pro
Jan 20, 2006
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Chicago
Cedar planked a salmon today for brunch while my daughter and wife enjoyed a play-date in the yard. Soaked the plank in water seasoned with garlic salt and basil. Meanwhile prepared the salmon with butter, lemon pepper, and fresh chives from the garden, and a few basil leaves for good measure...

Served it up with some cucumber salad, fresh watermelon, mimosas and a cup of pure Molokai coffee...

'Twas a good day in the household it was...
 

jrp

SatelliteGuys Master
Aug 24, 2007
6,103
433
Iowa
Chukar, browned in olive oil and fresh garlic, then combined with a white wine reduction of peppers and onions, served with fresh sweet corn and a petit syrah/pinot noir blend.
 

vampz26

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Jan 20, 2006
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Chicago
Chukar, browned in olive oil and fresh garlic, then combined with a white wine reduction of peppers and onions, served with fresh sweet corn and a petit syrah/pinot noir blend.
WOW! Now that sounds really good! I love the pairing of the mild red with the game bird, and the flavors of the peppers and onions will just enhance that and bring 'the red out'. ;)

I must admit that I've not had a blended petit syrah/pinot noir. I'm familiar with both varietal but I have to admit curiousity here. IF you could PM me with the winery and vintage that would be great! I'd love to check it out!
 

jrp

SatelliteGuys Master
Aug 24, 2007
6,103
433
Iowa
WOW! Now that sounds really good! I love the pairing of the mild red with the game bird, and the flavors of the peppers and onions will just enhance that and bring 'the red out'. ;)

I must admit that I've not had a blended petit syrah/pinot noir. I'm familiar with both varietal but I have to admit curiousity here. IF you could PM me with the winery and vintage that would be great! I'd love to check it out!
I'll just throw it up here in case any one else is interested. It was a red table blend (no vintage listed) from New York called Salmon Run Petit Noir bottled by Konstantin D Frank & Sons.

I'd had reds from Frank before and found them very nice & I like both varietels, so I thought it worth a shot. Turned out very well. I'll drink this one again.

Your right, there are a number of reds that are excellent choices for game bird.
 

JKElect

Pub Member / Supporter
Apr 15, 2005
103
0
Louisiana
Frozen Margaritas, Cold Pizza and Hot Italian Sausage as a late night snack.

This is a weekend staple in my house.

There has not been one person that has tried the Cold Pizza that could stop eating it.
Beware the recipe's below can be habit forming.

Frozen Margaritas
1 – 6oz can of Minute Maid Limeade
Use the limeade can for measure
¾ - 1 can of Tequila
¼ can of Triple Sec
½ - ¾ can Grand Mariner

Put all in a high power blender, add ice and blend.

Cold Pizza
1 – 8oz package of Philadelphia Cream Cheese
1 – 24oz jar of Salsa (temp. your choice)
1 – 4oz can of Tiny Shrimp
1 – can of Black Olives (pits removed)
Jalapenos (Optional)
Grated Cheese (I like sharp cheddar, the wife likes the Mexican 4 blend)

Spread Cream Cheese on 12” - 14” round platter that has a lip or raised sides. Pour and spread on Salsa. Drain and spread Tiny Shrimp. Drain and slice Black Olives and Jalapenos and spread. Cover with Grated Cheese. Serve with (I like it best with) Frito’s scoops or your choice of chip.

Hot Italian Sausage
Place sausage is in a covered baking dish. Cover sausage with beer. Bake at 225 deg. for 3 hrs. or until you are ready to eat them. I usually dip them in a little mustard when I eat them.
 
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vampz26

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Jan 20, 2006
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Chicago
yumm! try baking that italian sausage without the beer but drizzle a little olive oil in the baking pan and lay the sausages in the pan on a bed of sliced onions and bell peppers. you can use different colored bell peppers for an attractive presentation too. also turn the sausages over midway thru cooking.

the onions and peppers absorb the juices from the baking sausage and the taste is to die for!!
 

jrp

SatelliteGuys Master
Aug 24, 2007
6,103
433
Iowa
Grilled pheasant with rice, nice and simple. Served with a nice, cold bottle of Tavel.

Now for a couple of corrections:

Chukar, browned in olive oil and fresh garlic, then combined with a white wine reduction of peppers and onions, served with fresh sweet corn and a petit syrah/pinot noir blend.
I'll just throw it up here in case any one else is interested. It was a red table blend (no vintage listed) from New York called Salmon Run Petit Noir bottled by Konstantin D Frank & Sons.

I'd had reds from Frank before and found them very nice & I like both varietels, so I thought it worth a shot. Turned out very well. I'll drink this one again.

Your right, there are a number of reds that are excellent choices for game bird.
Turns out petit noir is its very own grape. Négrette Definition in the Wine Dictionary at Epicurious.com

½ - ¾ can Grand Mariner
Do you mean Grand Marnier? Marnier Lapostolle, the natural way to genuine connections
 

Skyhi

Pub Member / Supporter
Pub Member / Supporter
Sep 29, 2007
3,516
18
NE Ohio
I'm surprised at all the wild game people eat here. I'm a city slicker and have never tried it. Is it an acquired taste?
 

jrp

SatelliteGuys Master
Aug 24, 2007
6,103
433
Iowa
I'm surprised at all the wild game people eat here. I'm a city slicker and have never tried it. Is it an acquired taste?
Not an acquired taste, just an adventurous spirit. It doesn't hurt if you love to hunt & fish. The biggest factor in successfully cooking game is to make sure it stays moist. As most game is much leaner that domestic meats, it is very easy to over cook it. Thats where the fabled gamey taste comes from. Making sure that your harvest is properly dressed and washed helps as well.

While its hard to find something better than a quality beef steak, my family actually prefers wild game. My son & daughter have been raised as hunters, but my wife wasn't and she has always been willing to give new foods a chance. That's something I'm grateful for.

If you are ever in Iowa, pm me and I'd be happy to cook something for you. Here's a picture of Christmas Eve dinner from 2005 — wild goose cooked with sage and served with Champagne.
 

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jrp

SatelliteGuys Master
Aug 24, 2007
6,103
433
Iowa
I grew up eating Deer meat.. both my parents hunted and with Uncles on ranches all over eating wild game came natural... :) and I started cooking at about age 12 so thats pretty much natural also...
Venison is a staple in my home. My wife actually told me we need to hunt more deer this year!
 

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