I’m just about done with last season’s pheasant supply in the freezer. Last year, I made just about every type of pheasant meatball I could think of, so I’ve tried to find some other things to do with it this … Continue reading Coconut Pheasant Satay
My taco meatballs are made with venison and pork, but you could substitute your favorite meatball ingredients. It all started with a box of black bean spaghetti, which is made with nothing but black beans. I’m always looking for ways … Continue reading Taco Meatballs and Black Bean Spaghetti
Lots of substitutions can be made to make this recipe your own. Oven-roasted plum tomatoes from last summer’s garden were the highlight in my sauce. They keep well in the freezer and, when thawed, are still moist and lightly coated … Continue reading Quick Blender Pizza Sauce
The first dish from the buck my husband harvested this fall. This lasagna is a tale of two sauces—a bolognese ragù and béchamel. Neither sauce is difficult to make and the ragù in particular can be made the day or … Continue reading Venison Lasagna Bolognese
Two years ago, I posted a recipe probably given to me by my sister-in-law for hot dog sauce, supposedly similar to that at a Greenville, PA bar and grill. We’ve had the original many times, including recently, and thought this … Continue reading Hot Dog Sauce Redux
I still have a lot of tomatoes coming for more of the following recipes I think I already have enough roasted tomatoes in the freezer (about 8 containers, small and medium in size), which I made as the tomatoes began … Continue reading Cooking Up the Summer Harvest—Tomatoes
No, I haven’t been on vacation, I’ve been cooking up all the tomatoes and peppers from the garden, and while I’m not done, I will probably just be doing more of the same to what’s left. The green beans are … Continue reading Cooking Up the Summer Harvest—Salsa
We’re beginning to get a lot of jalapeños in the garden, so I have to come up with ways to use them, and I don’t really want to do the fried cheese-stuffed poppers. Using them in their fresh state is … Continue reading Orange Jalapeño Salsa and Marinade
Yes, I finally found skirt steak at the grocery, so I’m trying out the Serious Eats recipe, mostly because the marinade/salsa looks so tasty. Luckily there are just two of us and the little under-1 lb package will do. Even … Continue reading Carne Asada with Skirt Steak, Pt. 1
Still one more orange recipe, because I have just a little orange juice left, plus one of the oranges from the previous featured post photo. This is not about brining or marinating, although the finished dish includes the leftover marinated … Continue reading Orange Coconut Curry Sauce
In this recipe, I’m referencing two posts from about one year ago that covered the making of pizza dough and the final pizza. The dough really is terrific and I recommend it: Pizza: Day One Pizza: Day Two—White Pizza I … Continue reading Quick, Light Pizza Sauce
What was the answer to yesterday’s mystery question? Continue reading It was Pesto!
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