Chicken Fried Chicken, Steak, and Pork

These are tasty to eat and are not very hard to make. You can also use pheasant or grouse instead of chicken.

Ingredients:
2 cups of flour
tablespoon paprika
Salt and pepper to taste
egg wash

Fish Burgers

I have made these a few time and it is a great twist on fish and works well with the fish we catch here in the midwest. White fillets such as crappies, sunnies, walleyes or bass work great in this way.

Ingredients:
Fish-about a pound
Diced green onions-quarter cup appr.
1 egg
bread crumbs( Panko bread crumbs work great)

Directions

Chop up your fish fillets into pretty small pieces. Place in a bowl and add the egg and the chopped onion. Season with salt and pepper or your favorites seasoning blend such as lawry's, lemon pepper, etc. Add enough bread crumbs to make a stable mixture. Then place a fair amount of bread crumbs in a separate bowl. Take and make patties out of the fish mixture and coat with dry bread crumbs. Heat pan with olive oil and panfry until golden brown on each side. Serve on a bun of your choice with your favorite burger toppings.

Irish Car Bomb Float

(serves 1)


1 ounce Irish whiskey (preferably Jameson)
4 ounces (a big scoop) Irish Cream ice cream... Ben and Jerry's Dublin Mudslide but Haagen Dazs Baileys Irish Cream would be really good or expresso ice cream
1 11.2 ounce bottle of Guinness


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Pour the whiskey into the bottom of a pint glass. Add the ice cream to the glass. Slowly pour the Guinness over the ice cream, making sure that a head forms. Serve immediately.

Irish Soda Bread

INGREDIENTS
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted



DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Irish Nachos

4 cups frozen waffle fries, potato wedges, or potato skins
2 cups shredded Cheddar or Monterey Jack cheese or you could use a cheese sauc
4 ounces sliced deli corned beef, chopped (could also use bacon crumbles
1 cup sour cream
1/2 cup chopped fresh chives
Optional: diced tomatoes, green onions, refried beans, jalapenos, etc
Bake fries according to package directions. Remove from oven. Top fries with cheese and corned beef. Return to oven and bake until cheese melts, about 5 minutes. Remove from oven and top with sour cream and chives.

Makes 8 servings.

Corned Beef Dinner

Ingredients:
1 corned beef brisket, about 4 pounds
1 small bay leaf
6 peppercorns
2 to 3 rutabagas, cut in chunks
1 pound carrots, or about 8 to 10, trimmed, scraped, and left whole
12 small whole onions, peeled
6 medium potatoes, peeled
1 medium head of cabbage, cut in wedges
Preparation:
Place meat in a deep stock pot or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender. Serve corned beef surrounded with vegetables.
Corned beef dinner serves 8 to 10

Irish Special

BLACK VELVET DRINK


Makes 1 Quart


1/2 qt Guinness

1/2 qt Champagne


Combine Guinness and champagne in a tall very chilled glass.

Stir gently and serve.

Honey-soy salmon

Directions:
-marinate salmon in soy sauce for one hour
-mix 50/50 honey with soy sauce until smooth(can also add ginger and wasabi powder)
Grill soy marinated salmon. Glaze salmon with soy honey glaze throughout cooking time. Salmon will be done when white-opaque juices come out.




Honey-soy glazed salmon with or without fruit salsa

Fruit salsa
-1/4 cup sliced green onions
-1/2 cup diced pineapple
-1/8 cup roasted red pepper
-1/2 cup diced mango
- tablespoon of chopped cilantro
(You can mix and match the fruit) pinapple and strawberies or possibly mango and peach
Mix these ingredients and add enough olive oil to coat lightly. Add 1 to 2 tablespoons of vinegar. Taste if you like it sweeter and 1 to 2 tablespoons of honey. Salt and pepper to taste

Ceviche

I made this after a fresh catch of Halibut this summer in Alaska. It is a very good recipe. Many are turned away by this method, but give it a try before giving up on it. I think it would be good with fresh walleye or crappie also. I might have to make it that way sometime this summer. This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. If you are using frozen fish choose a firm fleshed one and make sure that if is fully thawed with as much moisture as possible removed.

Ingredients
• 1 lb halibut fillet or sea bass fillet or red snapper fillet
• 5-6 limes (Enough Juice to cover fish)
• 1 cup diced fresh tomato
• 1 green pepper, sweet, chopped
• 4 tablespoons chopped parsley or chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano
• 2 jalapeno peppers, chopped (or more to suit your taste)
• 2 tablespoons white vinegar
• 1 medium onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 dash Tabasco sauce
• lettuce leaf (to line serving bowls)
• avocado (optional)
• black olive, sliced (for garnish) (optional)

Directions
1. Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
2. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
3. Stir often.
4. Pour off most of the lime juice (just leave it moist).
5. Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
6. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
7. If you wish garnish with sliced avocado and sliced black olives.





NOTE: If you look at the recipe it is basically a fresh salsa with fish. You can manipulate the recipe by adding other ingredients that you find in salsas such as black beans and corn. It could also be used in a fish taco. Just add it to a taco with your favorite taco condiments. With this style of preparing fish make sure to keep it refrigerated as much as possible and do not keep for an extended period of time. I would recommend using within a day or two.

Venison Pot Roast

This may also be done with other dark meat roasts such as beef, duck, goose


Ingredients:
-12 oz beef broth
-Italian seasoning
-Garlic powder
-Thyme
-Rosemary-broken up
-Pepper
-Red pepper flakes
-Salt
-Potatoes- quartered
-Celery- large dice
-Onion- large dice
-Carrots- diagnal dice
-Olive oil


Directions:
Take roast and cover all sides with spices. I prefer more flavor with venison, so I tend to cover it liberally with spices. The amount of red pepper flakes may be reduced if you do not prefer to have it spicy. Heat heavy pan to medium heat and add a tablespoon of olive oil. Sear all sides of the roast. Each side will sear quickly and you may need to use tongs to hold up the roast to sear the sides. At this point the roast may be finished to your desired doneness in the oven at 350 degrees or you can tranfer the roast to a crockpot. After transfering to crockpot, saute onion, carrots, celery for a minutes or two before tranfering into crockpot with roast. Take potatoes and toss in a bowl with pepper, italian seasoning, garlic powder, and salt. Place can of broth in crockpot and then place coated potatoes in crockpot. Place cover on crockpot and forget about it till dinner. On High It might take about 4 hours, while on low maybe more depending on the desired doneness.

Coconut Fried Fish or Shrimp

Ingredients:
1/2 pound medium-size fresh shrimp or 1/2 pound fresh panfish
3/4 cup pancake mix (Bisquick)
3/4 cup beer
vegetable oil
1/4 cup flour
1 cup flaked coconut


Directions:

Peel shrimp, leaving tails intact. Devein, if needed. Rinse well and drain thoroughly.

Pour oil to depth of 2" into a Dutch oven or deep fryer; heat to 350F.

Combine pancake mix and beer in a small bowl; stir until smooth. Dredge shrimp or fish in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels.

NOTE: Coconut fried fish is good served with a plum sauce(which can be picked up in the asian aisle), sweet and sour sauce, or my pinapple tarragon fish topping.

Venison Tacos

RECIPE

Ingredients
-one pound diced venison
-one teaspoon cumin
-one teaspoon garlic powder
-one teaspoon paprika
-two teaspoons sugar
-salt and pepper to taste

Directions: Take oven proof skillet and heat to medium heat. Add about a tablespoon of oil(olive or vegtable) to the pan. Add meat and brown. While browning add the rest of the Ingredients. Once browned add enough water to cover meat. Transfer pan with meat to oven and bake at 350 for at least 45 minutes. The longer the meat cooks in the oven the more tender it will be. Also you may need to add water every half hour as it will evaporate. Meat can be transfered to a caserole dish if you do not have an oven proof pan.

Place cooked meat on hard or soft taco and top with your favorite taco toppings. I made this last night and it was very good.

NOTE: The spice combination takes away the game taste of the venison. The spice combination can be used on diced beef or chicken as well.