4 wahoo fillets, 6 ounces each (or whatever a good size is)
2 tablespoons canola oil
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for finishing dish
2 cloves garlic, chopped
4 anchovies in oil, patted dry and chopped
1 pint cherry tomatoes, halved
1 tablespoon capers, drained
1/2 cup pitted kalamata olives
1 lemon, zested and juiced
2 teaspoons finely chopped fresh oregano leaves
1/4 cup chopped flat-leaf parsley
Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).
While the fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.
Recipe courtesy Bobby Flay via www.foodnetwork.com
1 (14 to 16 pound) turkey, gizzards and neck removed
6 quarts water
1 bunch sage
1 bunch thyme
1 lemon, halved
1/4 cup kosher salt
1/2 teaspoon whole black peppercorns
1 tablespoon dried marjoram
1 tablespoon dry rubbed sage
1/2 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1/2 bunch thyme
1/2 bunch sage
1 rosemary stalk
6 cloves garlic
1 red onion, quartered
1 cup turkey broth, plus extra if needed
1 cup white wine
4 tablespoons all-purpose flour
4 tablespoons butter, softened
3 cups turkey broth
Kosher salt and freshly ground black pepper
Brine: In a large pot over medium-high heat, add the water, sage, thyme, lemon, salt, and peppercorns. Bring to a boil, then lower the heat and simmer until the salt is dissolved, and the water is fragrant. Turn off the heat and let the brine cool. Put the turkey in a roasting bag, a large plastic bag, or a bowl large enough to fit it with space for the brine. Pour in the brining liquid and seal or cover. If there is not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate the turkey for up to 3 days. When ready to cook, remove the turkey from the refrigerator and discard all of brining liquid and solids. Pat the turkey dry with paper towels.
In a small bowl, mix the marjoram, sage, all the peppers, and salt to make the rub. Rub on all sides of the turkey, and drizzle with oil. Stuff the thyme, sage, and rosemary into the cavity, along with 4 of the garlic cloves, and 1 of the red onion quarters. Allow it to sit on the countertop for about 2 hours to come to room temperature.
Preheat the oven to 400 degrees F.
Put the remaining 2 garlic cloves, red onion quarters, and broth in the bottom of a roasting pan. Put the turkey on a rack in the roasting pan. Tuck the wing tips under and tie the legs together with butcher's twine.
Put the turkey in the oven and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted between the thigh and the body registers 160 degrees F, about 2 to 3 hours. Add more broth to the bottom of the pan so the drippings do not burn. Allow the turkey to rest under loosely tented aluminum foil for about 10 minutes. Remove the turkey from the pan to a cutting board. Arrange the carved turkey on a serving platter and serve with Quick Pan Gravy.
Quick Pan Gravy:
Put the roasting pan on the stove top. Remove any large solids, like onions or stalks of rosemary, leaving only the pan drippings, softened garlic cloves, juices and fat. Turn the burner to medium-high heat and add the wine. Using a wooden spoon scrape up all bits from the bottom of the roasting pan. In a small bowl, mix together the flour and butter. Add it to the pan, breaking it up with a wooden spoon, while stirring. Cook for about 1 minute, and then whisk in the turkey broth and stir until thickened, about 5 minutes. Season with salt and pepper, to taste, and pour it into a serving bowl.
Adapted from Sunny Anderson via www.foodnetwrok.com
Pour peanut oil into the fryer and heat to 375 degrees. Make sure that the turkey is thawed and dried completely before submerging in the hot oil.
Tie two strings completely around the bird so you can lift it out easier. Turn off the flame before you lower the turkey in the hot oil and when done, turn the burner back on.
Fry the turkey for approximately 3-1/2 minutes per pound. The turkey will float to the top when it is done, but I like to know how long it should take.
Meanwhile, you will need the following ingredients:
2 TBS Cajun seasoning
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1 stick butter, melted
When the turkey is done, remove the bird from the oil and immediately dust with the Cajun seasoning.
Add the garlic and cayenne powder to the melted butter and brush on the turkey. Allow to sit for at least 20 minutes before carving.
Adapted from www.outdoorchannel.com
1 Green Bell pepper
1 Red Bell pepper
1 Medium White Onion
2 Stalks of Celery
4 Cloves of Garlic
1 Tablespoon of chives
2 Tablespoons of Butter
1 Pound of Peeled and De-veined Shrimp
1 Small Can (or fresh caught) Crab-meat
1 Large can of Chicken Broth
1 Jar of Tomato/Basil Marinara Sauce
1 Jar of Alfredo Sauce
In a large pot, melt butter and then add the finely chopped up bell peppers, garlic,
celery, onion and chives. Let cook on medium high and stir about every 5 minutes for about
25 minutes. Add jar of marinara sauce and stir, add jar of alfredo sauce and stir good. Add
can of chicken broth and stir. Let this cook on medium heat for 10 minutes continually
stirring. Add the shrimp and crab meat. Cook on low heat for 10 minutes.
Serve in a soup bowl with fresh crackers and enjoy.
Adapted from NCWildlife.org
1/3 cup red wine
¼ cup olive oil
1 tsp sugar
pinch of allspice
2 cloves garlic, minced
½ small onion, chopped
1 tbsp Worcestershire sauce
1 tbsp Soy Sauce
1 tsp dried thyme
1 tsp salt
1 tsp ground black pepper
1 tsp Dijon mustard
4 venison steaks
To begin to make the venison marinade, make sure to prepare all of your ingredients by mincing, chopping or measuring them to the stated list above. Once your garlic, onion and other ingredients have been measured, chopped and prepared combine them all in a large mixing bowl. Make sure to stir the mixture for several minutes to allow the ingredients to set in and begin reacting, as this will ensure the meat tenderizes and infuses the flavor of the mix.
Finally, add your steak to the venison marinade and allow to site for at least 6 hours prior to cooking. We recommend cooking the steak or meat hot and fast, using either pan frying or grilling. Be careful when cooking and try not to overcook the meat or your venison marinade will dry out and the meat will taste gamey and tough!
Adapted from VenisonHq
We have chosen some of the top delicious jerky recipes that will make your taste buds pop! Try them out and let us know what you think!
Adapted from Food Network
Adapted from VenisonHq
Adapted from Food.com