Side Dish Recipes
Fred’s Fish Sandwich
Ever since I sampled my first McDonald’s Filet-O-Fish several decades ago, I’ve had a thing for crispy fish sandwiches. Oh sure, I’ve also discovered that the Micky D sandwich, in spite of substituting fish for fatty beef, isn’t really health food. This 5 oz slider has just under 400 calories. I’m not knocking fast food…
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Upland Game and Waterfowl Brine
Here’s a way to make your upland game and waterfowl taste better. After you’ve carefully cleaned and rinsed your game, drop them into this brine overnight or for at least 3 – 4 hours. What it does is replace game blood with a slightly salty flavor that will enhance, not cover up the flavor of…
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Mushroom and Parmesan Stuffed Elk Steaks
Pair this with Michael David Winery’s “Earthquake” wine: http://www.michaeldavidwinery.com/wines/earthquake/ Don’t be afraid in stuffing your steak, there are plenty of videos out there to help you out.
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Basic Big Game Stew
This will warm your belly after coming in from a cold hunt. If your meat isn’t tender enough, put it in the slow cooker for a few hours before adding it to the stew. Use fresh herbs for the best taste and add sprigs of rosemary to the top to dress up your bowl.
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Champagne Orange Sauce
This is a smooth buttery sauce that’s great over fish, chicken, eggs or vegetables. Especially worth making the day after a party and you have a few leftover champagne bottles. I hate throwing that stuff down the drain.
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Yellowtail (or any fish) with Spicy Tomato Sauce
Yellowtail often gets confused with yellowfin tuna. Even though yellowtail tuna is called a tuna, its not actually a tuna. Confusing right? It is a member of the jack fish family. It still contains your healthy Omega-3’s, but also has vitamin A and D as well as calcium and protein. So eat up!
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Fish in Foil
A very forgiving way to cook any type of fish, but I prefer moist, flaky fish. The concept is simple – put a hunk of fish and some vegetables on a piece of foil. Wrap it up and cook it. The foil seals in flavors and aromas, as you’ll soon find out when you carefully…
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Spicy Grilled Fish with Creamy Avocado Vinaigrette
Thanks to Dave Dolan for recovering this one from the Sporting Chef archives. You’ll need a food processor to make the vinaigrette, which looks a little odd with its green hue, but trust me, it tastes delicious.
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Creamy Avocado Vinaigrette
Takes less than 5 minutes to make this delicious vinaigrette and will trump your typical ranch dressing. I’ve seen people inhale whatever I put this on. Get yourself an inexpensive squeeze bottle to add your vinaigrette for ease of use.
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