Side Dish Recipes
North American Big Game Chili
Well this recipe pretty much covers the North American big game species with a little bit of this and a little bit of that. It is a great “clean your freezer out” chili with plenty of garlic and spices to enhance the venison.
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Pan-Seared Fish with Spicy Pesto Vinaigrette
One of the many great things about living in the West is the availability of fresh produce all year long. Trader Joe’s, for instance, carries a large container of fresh basil leaves for around two bucks and, believe me, it’s a better buy than their “Two-Buck Chuck” wine. If your market doesn’t carry bulk herbs,…
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Fish Chile Rellenos
Looking for a way to use up leftover cooked fish? Here’s a good one. Although the directions might seem a bit complicated, it’s not much different than frying anything else, and it sure tastes great. Some folks can eat 2 rellenos, so I make extra…just in case. Preparing extra peppers is a good idea since…
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Shredded Venison and Cheese Manicotti
This is a favorite way to use braised, shredded meat from venison neck and shoulder roasts. You can also substitute browned ground meat. And if you want to save a few calories, use skim ricotta. This keeps very well as leftovers too.
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Fish Tacos
During the hot summer months, I probably eat more fish tacos than any other single dish. Firm-fleshed fish such as salmon, swordfish, snapper and striped bass may be easily grilled outdoors. The more delicate and smaller fish may either be pan-seared in a hot skillet with a tablespoon or two of olive oil or broiled…
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High Mountain Trout
So much for the best laid plans. As I write this recipe, my wife and I are winding down a four day “fishing” trip in the Sierra Nevada mountain range, south of Lake Tahoe. The main purpose of the outing was to put our 13-year old son, Jake, and his two buddies on some high…
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Dove with Raspberry Vinaigrette
This recipe is so easy and yet so delicious that I’m almost embarrassed to share it with anyone. I suggest that you play around with this one by substituting different vinegars, preserves, fruits, etc. I like to marinade the doves for about twenty-four hours in the refrigerator, but you can get away with marinating for…
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Camp Chef’s Dutch Oven Potatoes
This recipe is courtesy of my friends at Camp Chef. There is no exact measurement on this recipe. It all depends on how many people you are cooking for – but honestly, you can never make too much of this dish. Need a dutch oven? Then be sure to check out Camp Chef’s line up of…
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Peanut and Sesame Crusted Tuna
Here’s the deal…my wife and I had a few friends over and one of them brought a bag of Trader Joe’s Thai Lime and Chile Peanuts, at least I think that’s what they’re called. I threw the bag away. Anyway, I dumped about a cup of the nut blend into a food processor and then…
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