Side Dish Recipes
Yellowtail with Shrimp, Avocado and Chives
Shrimp, avocado and fresh chives contribute to this delectable treat featuring fresh-caught yellowtail. When avocados are plentiful and of good quality, use them, otherwise, use prepared guacamole. I like to add tomatoes to my guac to add more flavor and freshness.
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Smoked Fish Dip
This is a loose adaptation of Henry Lowe’s Famous Smoked Mullet Dip as featured on the Sporting Chef TV show. Henry knows his way around a smoker, but is a little tight when it comes to exact recipe measurements. Follow the recipe below the first time and then adjust to suit your own taste. Thanks,…
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California Style Blackened Tuna Tacos with Fresh Mango Salsa
Nothing says California like fish tacos. Well….maybe I’m stretching that one. Try Hi Mountain Seasonings Cajun Seasonings for this tuna recipe. You can also make this a sashimi style appetizer and not blacken the tuna.
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Roasted Duck with Red Curry Paste
Use less curry if you don’t like heat. You can also add barley or a similar ingredient to thicken this dish. Serve with a crusty bread. And pair with Michael David Winery Seven Deadly Zins. You’ll thank me.
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Dove, Mango and Bacon
Apparently, there are only two ways to cook doves in the U.S. You can either cook the snot out of them in a tomato or cream sauce or marinate them for an eternity and wrap them in jalapeno and bacon. Whatever it takes to make them taste less like doves. I’ve found that faster is…
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Deer Meatloaf with Herb Crust
This recipe works with any ground antlered game meat. Whether grinding it yourself or having it ground for you at the processor, make sure the meat is coarsely ground. The thicker the grind, the better the meatloaf. Ingredient measurements don’t have to be exact! Donny likes this one with “yeller” mustard.
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Elk Backstrap with Brandy, Orange and Leeks
This recipe calls for brandy – so I have to say this: CAUTION! WARNING! DANGER! Adding alcohol to a hot pan or anywhere near an open flame WILL cause the alcohol to ignite. Be very careful. Keep your face, curtains and anything you don’t want to set on fire away from the pan.
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Rosemary and Pepper Tuna Steak
Be careful not to overcook your tuna. Just in the photo, just sear the outside and keep the middle that nice red color. Watch this Sporting Chef show on cooking a variety fish on CarbonTV. Tune in to Sporting Chef TV on Sportsman Channel, check your local listings for times.
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Tyrnos Tomato Tuna Cups
You can cook your tomato cups, or just leave them raw, but I really like the melted cheese on top of mine. Add back the ‘tops’ to you tomato for presentation purposes. You can also use this recipe with leftover ham or other meats.
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