Post some of your favorite recipes (including pics) here! Maybe once we get enough, we can get them printed/bound for just a few bucks each to cover the costs - just maybe…
INGREDIENTS
- 1 pound ground venison
- 3 garlic cloves minced
- 1/4 cup packed brown sugar
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons roasted sesame oil (this stuff is strong - use lightly)
- 1 tablespoon minced ginger
- 1/2 tablespoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 2 cups hot cooked white or brown rice
- toasted sesame seeds for garnish
for extra heat: bias cut green Thai chilis (I sometimes use Fresno, Serrano peppers or Mirasol (Guajillo) chilis
INSTRUCTIONS
- Start the rice.
- Cook the ground venison in a large skillet until done (add 1-2 tablespoons of oil if the venison is 90/10 or no fat at all)
- You can drain the grease if there is a large amount (I typically use ground venison with no fat which results in minimum grease)
- Add the garlic and cook until fragrant but do NOT burn the garlic!
- In a bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper.
- Pour over the meat and let it simmer until it starts to thicken and stick to the meat (Double the ingredients if cooking for than a pound of meat). taste the sauce before adding to meat. Adjust as necessary.
- Serve over rice and garnish with toasted sesame seeds.
Easy adult dessert:
Layer Ice Cream Sandwiches in a rectangular glass dish.
Pour 1 cup of Amaretto over the Sandwiches. Spread whip cream on top, drizzle with chocolate syrup and sliced almonds.
Freeze for 2 hours. Cut into squares.
Very good and appetizing looking dish. It is amazingly similar to a Thailand and or Laos dish called Lop. They use ground pork, beef or chicken, brown, add chopped onions, and Thai peppers. At the very end, just seconds before you take it off the heat stir in lemon and soy. This will keep the two flavors fresh and distinct. Serve over rice. Note: The authentic dish calls for lemon grass. It is very pulpy and coarse, you can chew on it but you can’t eat it . 
May not be readily available, lemon juice every bit as good. Do not cook the lemon and soy.
Almost forgot, in addition to the lemon and soy at the end, add fresh chopped cilantro 
again don’t cook it.
Guamanian chicken: Fina 'Dene
Marinate two or more whole cut up chickens in Soy and white vinegar in the refrigerator or ice chest with (frozen water bottles as not to dilute) overnight or at least a few hours. You will need to by Soy and vinegar in Gallon jugs if you make a large quantity. If you don’t have a lot, just stir the chicken periodically to ensure it gets a good soaking if you don’t have large quantities of soy and vinegar.
In the marinade, add (squeeze several lemons and add the lemons, a lot of large white or yellow onion slices, Thai peppers (or if you can get them wild Boonie Peppers from Guam). - Good luck with that:rofl:
Grill on a large open or closeable grill over hot coals. Use a basting mop to continuously baste the chicken with the marinade while it is cooking. Turn frequently to avoid burning the skin. You are grilling here, not smoking, so you must really attend to basting and turning! Place the marinated onion slices on the grill and baste and cook them too. You can add fresh lemon slices for a festive look as well.
The chicken will be tangy, spicy and salty. It is awesome and addictive. The grilled marinated onions are the best. They alone are worth trying this recipe.
We would cook 300 lbs of chicken like this every year when I was stationed at Carswell AFB, Tx in the early 1980’s. Many of the older B-52 gunners who were stationed on Guam during the Vietnam war learned this from the citizens of Guam. I personally was deployed to Guam twice for about 2 weeks at a time and once was fortunate enough to have enjoyed this prepared by locals at a celebration on the island.
Found these pics online. Yes ribs good too… Cut them before marinading them.
Jerk chicken
1 dozen drumsticks or 6 chicken breasts (bone-in or filleted)
1 dash of mace
Salt & pepper to taste
2 tsps of Jamaican pimento (ground)
4 oz. green onions
2 medium yellow 1015 onions
2-3 tsps of olive oil
2 tbsp Pickapeppa Sauce
Toss it all in a blender and paste it all over the chicken as a marinade. Let sit overnight. Grill over lump charcoal, medium heat.
You can use a ziploc bag to let it marinate. I honestly prefer a little more Pickapeppa sauce and I’ll sometimes brush a little more on when I’m cooking it because I like the heat. Jamaican pimento is sometimes labeled as allspice. Walkerswood jerk seasoning is also pretty good.
Can you use a Mace / Pepper Spray blend to skip a step? Although I’d be a little skeered to use the blend I gave my GF, it has a UV dye in it.
On a serious note:
Here’s one for the chocolate cake fans. It’s from my step-grandma and her married last name was Black, took me over 20 years for her to share it with me and the recipe is:
Black Magic Chocolate Cake
Need to think about this one for a minute.
. Mace and allspice are kinda complimentary. Mace is a smidge sweeter.
My wife is Bahamian. I’ll get her recipe for Bahamian Mac & Cheese when I can and post it. There’s a hundred versions on the web, I know. But when she’s brought her family’s version to parties, the pans are emptied VERY fast.
Geez. It took me 9 days to get around to this? My apologies.
Bahamian Mac & Cheese
1 pkg. elbow macaroni
1 onion, finely chopped
1 medium green bell pepper, finely chopped
1/4 Tsp thyme (your call on +/-)
1 lb. sharp yellow cheddar, grated
1 lb. mild yellow cheddar, grated
1/2 cup evaporated milk
1/2 stick unsalted butter
Cook macaroni as per instructions on package.
Drain and mix all ingredients (except 1/2 lb of the cheese) while pasta is hot!
Mix well. Add salt & pepper to taste. Cayenne goes well also.
Top with remaining 1/2 lb of cheese.
Place in casserole dish,
Bake in oven preheated to 350F for 30-45 min (until golden brown on top).
Set on rack to cool 30-45 min. You should be able to cut it into squares.
Between you and me, the cheese doesn’t have to be yellow. Don’t tell my wife I said that, at least not until I buy my next gun-thing. Feel free to mod this recipe. I feel like it could take minced jalapenos, or bacon, whatever. Maybe more butter. We once topped it with a little smoked gruyere and that was nice. This is NOT health food. Go crazy. It’s traditional in my house, but doesn’t have to be in yours.
I’m thinking a little bit of lobster in there as well - topped with some crumbled bacon
I cutup and grilled a venison ‘roast’ this weekend.
Cut it into small medallions or cubes (for skewers)
Marinade over night and cook on a HIGH temp, 2-3 mins each side - you want these to be rare to medium rare inside. time of course depends on how thick you cut the medallions/cubes.
Marinade:
- 1/2 cup Balsamic Vinegar
- 1/2 cup Worcestershire Sauce
- 1/2 cup Teriyaki Sauce (or soy sauce - your choice)
- 1/2 cup Oil
- 2 tablespoons of minced garlic
- 2 tablespoons of minced ginger
All Purpose Batter mix for frying most anything. Works well with meats or veggies.
Part 1
1 cup of buttermilk
3 large eggs
Salt, pepper, garlic or onion powder to taste.
Combine all these in a large bowl. Mix well
Marinate your meat or veggies in the buttermilk mix for at least 30 minutes. Veggies max about 2 hours or they will end up soggy. Meats can marinate overnight in the refrigerator.
Part 2
In a gallon freezer bag mix together:
1 cup cornmeal (I like Three Rivers but any will do)
1 cup flour
Salt, pepper, and some crushed red pepper flakes to taste.
Part 3
Dredge your marinated fryables in the mixture. (I use kitchen tongs to make less of a mess.) After the fryables are thoroughly coated shake off any excess and place each piece on a wax paper lined baking sheet. From there you are ready to fry, freeze, or refrigerate.
I forgot to add my wife usually uses Penne rather than elbows. Not sure why she kept saying “elbow macaroni”.
I was thinking jerky, deer sticks, steaks, burger…
Tenderloin, stew meat, roast…
I haven’t tried this yet. It looks like a big mess, which I really like.
Hell No. My Grandma was from Sicily, she was born in 1890, came over around 1912. She would slap the hell of anybody for even suggesting something like that.
Sacrilege!