Tag: appetizer
Roasted Bone Marrow Canoes
Roasted Bone Marrow Canoes
Roasted bone marrow is something magical. The roasted marrow is that of beefy, fatty, buttery goodness that gets spread on crusty bread, creating a savory bliss that is second to none. This recipe also has a parsley/breadcrumb/garlic/anchovy topping that gets baked on top of the canoes, adding a whole new dimension of flavor. When roasting the bone marrow, make sure to cook it all the way through, but not over cooked. If not cooked enough, the marrow will be pink, fatty, and unspreadable. If overcooked, the marrow will completely cook out of the bones, leaving a greasy mess.
Equipment
- food processor
Ingredients
- 4 bone marrow canoes
- olive oil
- salt and cracked black pepper
- sourdough bread toasted
Bread Crumb Stuffing
- 1/2 cup panko breadcrumbs
- 3 anchovy fillets
- 1/2 bunch flat leaf parsley
- 4 garlic cloves
Instructions
- Line a baking sheet with parchment paper. Place the bone marrow canoes on; drizzling with olive oil. Season with salt and pepper. Roast in a preheated 350° oven for 15 minutes.
- While the bones are roasting, place the parsley, anchovy fillets, and garlic in a food processor and pulse until everything is evenly chopped.
- Place the parsley mixture into a bowl and mix in the breadcrumbs.
- After the first 15 minutes of roasting, take the bones out of the oven. Spoon over the breadcrumb mixture over the marrow canoes and place back in the oven for 15-20 more minutes until the breadcrumb topping is browned.
Cranberry Wild Rice Venison Meatballs with Wojapi Sauce
Cranberry Wild Rice Venison Meatballs with Wojapi Sauce
Wild game is a staple of native indigenous tribes. These meatballs can be made with either ground venison, bison, or elk; wild rice, and any type of berry of your choosing. I chose to use venison and cranberries. The meatballs get baked in the oven, then tossed in Wojapi sauce, which is made out of berries and honey.
Ingredients
- 1 lb ground venison, bison, or elk
- 1/2 lb ground pork
- 2 tsp salt
- 3 garlic cloves minced
- 2 tbsp Worcestershire sauce
- 1 cup breadcrumbs
- 1 large egg
- 1 cup cooked wild rice
- 3/4 cup dried cranberries
- 2 tbsp rosemary chopped
- 3 green onions finely chopped
Wojapi Sauce
- 1/3 cup blueberries
- 1/3 cup cherries pitted
- 1/3 cup cranberries
- 1/2 cup honey
- 3/4 cup water
- 1 tbsp cold water
- 2 tbsp cornstarch
Instructions
- Mix all of the meatball ingredients together.
- Form into 1 1/2” meatballs.
- Place in a 400° preheated oven on a baking sheet lined in parchment paper for 20 minutes.
- While the meatballs are baking, cook the berries, honey, and water in a small pot over medium low heat for 10 minute’s; occasionally stirring.
- Make a slurry with the cold water and cornstarch. Pour into the berry mixture and stir. Cook for 2 more minutes until the sauce has thickened.
- Drizzle the sauce over the meatballs and serve.
Blackened Grilled Shrimp
Blackened Grilled Shrimp
Blackened seasoning was made popular in the 1980’s by the godfather of Cajun and Creole cooking, Paul Prudhomme. The seasoning was used to mimic open-fire grilling, but on cast iron in a commercial restaurant kitchen; creating a blackened crust. Blackened seasoning is great on chicken, fish, seafood, and vegetables; giving a nice smokey flavor.
Equipment
- metal skewers
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 lb 16-20 ct. shrimp peeled and deveined
Blackened Seasoning
- 2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cracked black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp salt
Instructions
- Mix together the blackened seasoning.
- Pat the shrimp dry with paper towels. Toss the shrimp with the blackened seasoning.
- Add 5-6 shrimp on each skewer.
- Let the charcoal turn gray in a chimney starter. Pour the charcoal into the grill in a single layer and place on the grill grate. Place the skewers directly over the charcoal.
- Grill for 3-4 minutes a side until the shrimp are cooked through.
