Tag: main course
Lemon Dill Halibut
Lemon Dill Halibut
This is classic Mediterranean preparation of fish that is highly flavorful and extremely easy to make. I purchased a pound of fresh halibut cut into 8oz portions to ensure the fish properly cooks through. The fillets simply get seasoned, baked, then sprinkled with fresh dill and a squeeze of lemon juice. This recipe also works with just about every type of fish.
Ingredients
- 1 lb halibut 2-8oz portions
- olive oil
- sea salt to taste
- cracked black pepper
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp Aleppo pepper flakes
- 1 lemon
- 3 tbsp dill chopped
Instructions
- Preheat the oven to 425°. Line a baking pan in parchment paper. Pat dry the halibut with paper towels. Brush the fillets with olive oil and season with salt, pepper, Italian seasoning, garlic powder, and Aleppo pepper flakes.
- Place 2 slices of lemon on top of the fillets.
- Bake for 10-15 minutes.
- Take off the lemon slices, squeeze the rest of the lemon over the fillets and sprinkle on fresh dill.
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.
Barbecue Rib Sandwich
Barbecue Rib Sandwich
I hate McDonald’s with a passion. I grew up eating it on the regular. As an adult, I refuse to touch anything from the shame of a restaurant. When I was young and didn’t understand what quality food was, I enjoyed their McRib. Part of me really missed that sandwich, so I wanted to recreate it using real baby back ribs and not the pressed preformed “rib patty” that McDonald’s.To create a bbq rib sandwich, you need to either steam or slowly bake in the oven a 3-4 bone chunk of baby back ribs until the bones pull cleanly out of the meat. This will take about 90 minutes in a steamer pot or 2 hours at 300° in the oven wrapped in foil. Once the ribs are finished, flip the meat bone side up and pull out the bones. At this point, brush on bbq sauce and bake in a 400° oven for 15 minutes or so until the meat has firmed up. You can alternatively grill the boneless rib chunk if you are looking for that grilled taste. I like to use a Mexican teleras roll for the bun, but a chunk of baguette will work too.
Equipment
- steamer pot
Ingredients
- 1 4-bone baby back ribs
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- bbq sauce
- 1 sandwich baguette toasted
- heirloom tomato thinly sliced
- white onion thinly sliced
- pickles sliced
- mayonnaise
Instructions
- Season the baby back ribs. Let marinate for at least 4 hours.
- Place the back ribs in a steamer pot. Steam for 90 minutes.
- Let the ribs cool slightly. The bones should pull out clean.
- Brush the ribs with bbq sauce.
- Place the ribs in a preheated 400° oven for 15 minutes.
Sandwich Assembly
- Spread mayonnaise on both sides of the baguette.
- Place the tomatoes on the bottom of the baguette, followed by the boneless ribs. Top with the onions and pickles.
