What could be better on a cold night than chowder? Especially nice when served with a nice crisp green salad and crusty hot bread. What you find different about this recipe is that it uses fresh (or previously frozen) salmon, not canned or smoked. And you add the raw salmon at the end, after removing the pan from the heat, to just heat it through so it doesn’t get tough and dry. Yes, it will cook through in the simmering chowder in about 6 minutes. It is a great way to use salmon that may have been in the freezer for awhile.
This is an easy, versatile meal. The name goulash tells you that it is very flexible, adding what ever you have or substituting for what you don’t have. The base ingredients are ground meat, onion, tomato of some kind and the spices. Canned tomatoes can be replaced by an equal amount of fresh tomatoes. No tomato sauce, add extra tomatoes. Left over vegetables, throw them in. No rice, pasta or zoodles, serve over mashed potatoes or drain a bit and serve on a bun like a Sloppy Jo. Continue reading “Burger Goulash”
This August my husband got to go along on a friend’s Antelope hunt in Eastern Oregon. The hunter’s got their game! I had never had antelope before and wasn’t sure what to expect the meat to be like. After the guys cut the meat up I tried a few quick simple tests see what I could expect. I cooked the tenderloin in a little butter with some light seasonings for just a minute on each side. No special preparation, just heat and eat. It was very good. Some chew to it, but not tough. Then I tried the same with the backstop. Oh My Gosh, was that good. Again, no special prep. No brine, no tenderizer. Just cooked in butter with salt and pepper. As good as steak to me! Maybe not quite as tender as a rib-eye, but better than sirloin for sure.
Stuffed Goose or Duck Medallions
Adapted from a Ducks Unlimited recipe November/December 2012 issue.
Roasted garlic adds a sweet, nutty flavor to this delicious recipe
Don’t be alarmed by the amount of garlic used in this recipe. The garlic is mellowed out by roasting, which makes it soft, lightly browned, nutty, and sweet. This stuffing mixture—a blend of garlic, fresh herbs, cheese, and just enough breadcrumbs to hold everything together—also works well with duck, venison, and other game.