Dijon Mushrooms

Recipes posted a year ago: Spicy-Roasted Broccoli with Garlic Sirloin Steaks with Parsley and Capers Dijon mustard has a unique blend of mustard and spice that is great for a lot of sauces, marinades, and rubs (just check out the tag cloud at the left of this post and click on the word "dijon").  So, when … Continue reading Dijon Mushrooms

Pork Cabbage Rolls

Recipes from a year ago: Orange Coriander Chicken Thighs Fennel Citrus Shrimp I honestly have no idea what caused me to think about making cabbage rolls the other night for dinner - except maybe the fact we had an extra head of cabbage and some ground pork in the refrigerator that needed to be used up.  … Continue reading Pork Cabbage Rolls

Elk Stew

Recipes from a year ago: Mediterranean Stew Sauteed Mushrooms Here is a quick and easy recipe.  I used elk meat, but of course any kind of meat you want to use is great.  For stews, you can almost throw anything together and it usually comes out pretty well.  Gather Up: 1 to 2 pounds of … Continue reading Elk Stew

Sweet Potato Hashbrown Casserole

Recipes posted a year ago: Thanksgiving (actually a post with lots of links) Garlic Roasted Brussels Sprouts This recipe started out as a crispy hashbrown "cake" (something like a Rösti) that failed to crisp in the pan.  There were a lot of reasons (too much potato, not having a well-seasoned iron pan), but rather than … Continue reading Sweet Potato Hashbrown Casserole

Creamy Morel Chicken

Growing up, I can remember spring was a busy time.  The snow was finally melting, and there was a ton of work to take care of cleaning up everything that had been hiding under that snow for months.  It was also a time to be outside and enjoying weather that wasn't snow for a change - … Continue reading Creamy Morel Chicken

Portabello Elk Backstraps with Tapenade Sauce

When it comes to wild game meat, there are few things more coveted than the backstrap on a big game animal.¹  While cuts like the round and the flank are excellent, the loin (the muscle running along either side of the spine on the outside of the animal) is one of the most tender and flavorful … Continue reading Portabello Elk Backstraps with Tapenade Sauce

Daube with Mushrooms and Shallots

Daube (pronounced "dobe" - long "o" sound, silent "e") is French for meat stew.   There are many variations on how to cook this.  We used the handy Crockpot again and it turned out delicious!  The beef did marinate in wine for a day, although you could marinate it overnight or as little as four hours … Continue reading Daube with Mushrooms and Shallots