Spicy Venison Tomato Soup

Ingredients

·        1 onion, chopped

·        2 to 3 cloves of garlic, minced

·        Salt

·        Pepper

·        Horseradish

·        Venison

·        Oil

·        Red wine

·        2 to 3 stalks of celery, thinly sliced

·        2 to 3 carrots, sliced

·        1 to 2 potatoes, peeled and chopped

·        Shrimp

·        Beef stock or bullion

·        1 can of diced tomatoes 

Directions 

Saute onion for 2 to 3 minutes. Add garlic, salt, pepper and horseradish, cook for 1 more minute. Add Bloody Mary mix, diced tomatoes, beef stock, potatoes, celery and carrots. Bring to a boil, reduce heat and simmer until vegetables are tender. While soup is cooking, brown venison in oil and red wine, season with salt and pepper. Once venison is cooked, add to soup along with shrimp. Serve immediately.

Wazzu Tailgate Chili

Ingredients

• 1 pound ground beef                                       
• 1 pound ground pork
• 2 tablespoons olive oil
• 1 large onion, chopped, divided
• 1 green bell pepper, chopped
• 1 habanero peppers, seeded and minced
• 2 jalapeno pepper, seeded and minced
• 3 cloves garlic, minced
• 3 tablespoons chopped green onion
• 3 (15 ounce) cans chili beans
• 1 (14.5 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 1 (12 ounce) bottle lager-style beer
• 2 tablespoons cornmeal
• 1 cup water
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon salt
• 1 1/2 teaspoons ground black pepper
• 1 cup shredded Cheddar cheese

Directions

1. Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
3. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
4. Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.

Pappardelle With Spicy Meat Sauce

Ingredients

    12 ounces pappardelle
    1 tablespoon olive oil
    3/4 pound ground beef
    6 cloves garlic, chopped
    2 anchovy fillets
    1/4 teaspoon crushed red pepper
    kosher salt and black pepper
    1 28-ounce can crushed tomatoes
    1/4 cup dry white wine
    1/2 cup grated Parmesan (2 ounces)

Directions

    Cook the pasta according to the package directions. Drain and return it to the pot.
    Meanwhile, heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 4 to 5 minutes.
    Stir in the garlic, anchovies, red pepper, ½ teaspoon salt, and ¼ teaspoon black pepper.
    Add the tomatoes and wine and simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes.
    Toss the pasta with the sauce and ¼ cup of the Parmesan. Sprinkle with the remaining Parmesan before serving.

Finger-Licking Fried Chicken

Even though a fryer lives in our pantry, we don't bother. With techniques that are simple and are sure to produce perfect results each time...just make sure to lock the front door so you don't have neighbors following their noses into your kitchen!

Ingredients:

• 1 Tub of Crisco - (It was OK for Grandma... so it's ok for us, you can substitute a healthier alternative if you wish)
• Chicken - (We typically fry 10-12 pieces at a time, although you can use more or less, but you might need to adjust your oil level)
• 4 cups Rice Flour or AP Flour or Self-Rising Flour
• 3 Eggs
• 1/2 cup Water or Milk
• Salt, Pepper and Hot Sauce To Taste
• Paper Towels

Prepping The Chicken

Scrub and clean your kitchen sink. If you're doing a smaller amount of chicken, a large stock pot will work just fine, but we (as well as Grandma) are big believers in not dirtying a dish that we don't have to. Fill 1/2-3/4 of the way with cold water. We've even gone as far as to put ice cubes in. The cold will shock your chicken and help keep some of the juices in during the frying process. Start with room temperature chicken and allow to sit while you set up the dredging stations.
While chicken is taking a swim in its ice bath, add Crisco to a high sided pan and bring to 350 degrees. Now, Grandma uses an electric skillet and we've never been able to justify something we're pretty sure we'd only use for fried chicken, so we use a large skillet with 4" sides. We've also used stock pots, cast iron and Dutch oven style pots. So use what you have, even if that means using a sauce pan and frying one piece at a time! The amount needed will depend on the pan used. The ultimate goal is to have the oil come half way up your thickest piece of chicken. We typically put in 1/2 the container and go from there!
Lay two plates or baking dishes on the counter. Add flour to one (no need to season, it will come off during the frying process), and crack the eggs onto the other. Whisk eggs with a fork and add in water.
Take a piece of chicken out of the ice bath and shake it off and pat dry with a paper towel (we never actually use the towel, but Grandma did!). Lay it into the flour to cover, shake, and then drag it through the milk-egg mixture. Let any extra egg/milk mixture drain and place it back into the flour plate.
At this point in time, Grandma did all of her flouring and egging. She kept the chicken in a single layer on a separate plate while she completed the process. She always said it didn't have to be messier than it already was and we've since appreciated not having to worry about having one wet hand and one dry hand like other recipes tell you to do. Wash hands. Wash sink.

Frying The Chicken

Using tongs, place chicken into oil one piece at a time. Lay chicken in away from you just in case a splash occurs. Remember it isn't a race and crowding the pan isn't your friend. A good rule of thumb is to have at least an inch between all pieces of chicken in the pot. You need to be able to turn them without disturbing the other pieces!
Cover pan. Set timer for 6 minutes. Don't peek, don't sweat it... it will be ok. After 5 minutes, check the first piece of chicken added to the pot. Usually we find that an additional 2-3 minutes is ideal but checking at the 5 minute mark means no one's getting too crispy without your approval first. You want a goldeny-brown "typical" fried chicken color. Once that's achieved, flip the pieces over and salt and pepper the freshly fried side. It must be done quickly before the grease on top of the piece cools or dries. Do keep in mind each piece will darken slightly once it's out of the pan due to residual heat. Do not re-lid the pot after flipping chicken to the second side.
If after cooking on both sides the chicken isn't dark enough, you may continue flipping, but the longer it sits in the grease, the greasier it will be! So adjust your temperature or time as needed to try to cook only once on each side. 8 minutes per side is usually great.
Remove chicken from pan and place on paper towels. Even though our kitchens are trying to be more eco-friendly and paper towel-less, we still haven't found a good way around this step. We tried a drying rack, but it didn't wick extra grease out of the chicken the way the paper towels do.
Let cool and check internal temps if you have a concern about pieces being done all the way through, although after your first few pieces, you're sure to be able to eyeball when it's done.
After the meal has been put away, allow the Crisco to cool completely and remove it from the pan with a wooden spoon. The container it came in is a great vessel if it's headed to the trash!

Chicken and Shrimp Soup

This week’s soup recipe develops from a military guy who favors to help keep his real identity undercover. He did, however, choose to declassify his Chicken and Shrimp Soup recipe for that Primal Blueprint Cook book Challenge, and we’re glad he did. The soup follows our favorite soup-making techniques, that is tossing a lot of healthy stuff inside a pot and allowing it to simmer to deliciousness. All that’s needed from you is a touch cutting up and stirring. Yes, you will find lots of elements, but when you scan their email list you’re prone to discover that you currently have most of them available.

At nighttime times of winter this soup adds instant necessary color. Nutrient-wealthy yellow pepper, celery, celery and tomato plants are mainly responsible, although a pleasant mixture of spices or herbs along with a garnish of cilantro and scallions also brighten the bowl. Chicken and shrimp add lots of protein but with the veggies, the soup continues to have an easy fresh flavor. It is not say it's not plenty satisfying - if the soup satisfies the hunger of military guy, we’re confident it may suit your hunger too.

Ingredients:

• 1/4 cup bacon fat, lard or olive oil
• 1 medium onion, chopped
• 1 yellow pepper, chopped
• 1 jalapeno pepper, chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 2 tbsp chopped garlic
• 2 cups diced tomatoes
• 2 cups cauliflower “rice” or more to taste  (for 2 cups worth take a bag of defrosted frozen cauliflower or 1/2 a head of fresh cauliflower and put in food processor or food “chopper” and process until cauliflower is the size and shape of rice)
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 2 cups chopped chicken (For those on the go, rotisserie chicken works very well)
• 8 cups chicken stock
• 1 bag peeled and cleaned, uncooked shrimp
• 1/4 cup chopped scallions, or green onions
• 1/2 cup chopped cilantro

Directions:

On medium heat, melt bacon fat or other fat in a large cooking pot. Add onions, yellow pepper, jalapeno, celery and carrots. Cook five minutes.

Add garlic and cook for an additional two minutes. Don’t let the garlic brown. Add tomato and the cauliflower “rice”. If you want soup that’s a little less soupy and more like meat and vegetables with a little broth, simply add a few more cups of cauliflower rice.

Add cayenne pepper, black pepper, paprika, garlic powder, and salt and sauté a few minutes then add chicken and cook for about five minutes, stirring frequently.

Turn down heat to low/medium.

Add chicken stock and simmer 20-30 minutes.

Add shrimp, scallions, and cilantro and simmer for an additional 5-10 minutes.