Red Sauce & Venison with Zucchini Ribbons

As you know, I'm working hard to eliminate all the simple carbs with a high glycemic index in order to best control my diabetes on a culinary level. I make a really good venison/beef meat sauce (and now a chicken version, too) and found myself at a loss as to what to do so I could still enjoy my delicious sauce with pasta taken out of the equation. What I came up with is a dish that blew our minds the first time I made it. Carolyn and I sat here staring wide-eyed at each other wondering why we'd never thought of doing this before! LOL Set aside the notion that it's a very healthy dish... It's amazing in both flavor and presentation and is actually titled:

Red Sauce & Venison with Zucchini Ribbons

Ingredients:

• 1 - 1.25 lbs ground venison - lean beef or white meat chicken are good, too
• 1 28 oz can plum shaped tomatoes in puree
• olive oil
• 4 cloves garlic, chopped
• 1 yellow onion, cut up
• 1/2 tsp salt
• fresh ground black pepper to taste (I like about 6 twists on the grinder)
• 1/2 tsp garlic powder
• dash of oregano
• 1 tsp dried parsley
• 4 squash/zucchini, 2 yellow and 2 green, thin enough to fit the width of a peeler blade

Preparation:

This nearly from-scratch sauce is so simple that I'm always baffled by the plethora of jar sauces at the grocery store... (shudders at the thought).

Ok serious now.....

Start by frying up the chop meat in a large skillet with a bit of olive oil until fully cooked and a nice shade of brown. Set aside. 

Add a bit of olive oil to your sauce pot and saute the chopped garlic. As the garlic JUST gets brown add in the cut up onion and saute until slightly translucent and shiny.

Place canned tomatoes in a bowl and cut into quarters or bite-size pieces... Not too small as they will cook down some in the pot.

Add tomatoes and puree to sauce pot and stir. Add in salt, pepper, garlic powder, oregano and dried parsley. Bring to a boil and then simmer on low for 15 minutes, stirring occasionally.

Finally stir in the fried chop meat. The mixture will seem very meaty and not at all liquid.... that's intentional as our base for the sauce is very different from pasta.

Ok... time to make our pasta substitute... Wash the zucchini and yellow squash and get out a peeler. A regular one will work, but I find you get better control with one that has the blade perpendicular to the handle. This is mostly for presentation as the full width ribbons will have yellow and green edges, respectively. Peel off ribbons until halfway through the vegetable, turn over and peel rest from other side. I'm not much into waste, so I typically save the leftover centers to fry up with some eggs for breakfast next day.

Heat some olive in a very large skillet or Dutch oven over medium heat and add the ribbons. Sautee with pretty much a continuous toss because they cook very quickly and you want all to be cooked evenly. Sautee just enough so there's still a little crunch and the veggies kind of stand when piled. Overcook them and you end up with a pile of mush... not good. Salt the squash to taste as you saute... go easy, though, as the sauce will bring plenty of life to the veggies. 

Plate the squash with tongs, transferring as little liquid as possible. Top with sauce and enjoy! :-)

Blessed be... and happy cooking!

Pizza Sauce by Chef Michael R

Making pizza at home is not only fairly easy, but also a lot of fun. Methodology in constructing the pie will vary from chef to chef, of course. Some start by making their own dough, but I prefer to just grab fresh made dough at my local grocer. The sauce, however, is something far more personal... Many will say it's all in the toppings, but in reality it's the sauce that is what provides the foundation for those toppings. To that end, here is the recipe for my pizza sauce. Enjoy! :-) 

Ingredients:

• 1 (28 or 29-ounce) can whole tomatoes with puree
• 4 tbsp olive oil
• 3-4 cloves garlic finely minced
• 1 small onion finely minced
• 1 1/2 tsp dried oregano
• 1 1/2 tsp sugar
• 1 1/2 tsp salt

Preparation:

In a medium saucepan over medium heat, warm the olive oil. Add garlic and saute until JUST turning brown. Add onion and sautee further until onions are translucent.

Put tomatoes thru blender on low speed until chunks are gone. Add to pot along with salt, sugar and oregano.

Simmer for 10 minutes and let cool before making pizza.

Note: Sauce can be refrigerated for up to 1 week or frozen for up to 3 months.

Yields 2 ¼ cups of sauce or enough for 3 pizzas. Divide into 3 equal portions and freeze in ziplock baggies for future use.

Sauce shown here as part of my personal favorite pie... black olive & raw onion.

Blessed be... and happy cooking!

Seared Pacific Halibut with Creamy Peppercorn Sauce

Full credit for this amazing dish goes to Monica Haim-Kallenberg

Co-owner of Wild Alaskan Company

Monica: "Since my husband Arron is a pescatarian, I’m always on the lookout for meals that satisfy the way a meat-forward alternative might. The creamy peppercorn sauce in this dish is inspired by a classic French bistro dish called steak au poivre. But in this pescatarian version, the sauce is made with light miso paste as its base, giving it an umami-rich flavor profile."

Ingredients: 

• 2 (6 ounce) portions Pacific halibut 
• Salt 
• High-heat cooking oil 
• ¼ cup water 
• 1 tbsp light miso paste 
• 1 tbsp unsalted butter 
• 2 tbsp brandy, white wine, or vegetable stock 
• ¼ cup heavy cream 
• 2 tsp coarsely ground or cracked black peppercorns

Preparation: 

Heat a large skillet over medium-high heat. Pat the fish dry with paper towels. Season both sides with salt and black pepper.

Add enough high-heat cooking oil to cover the bottom of hot pan. When oil is sizzling hot, lower fish into the skillet. Sear until first side is golden brown, then flip when it releases easily from the skillet with a fish spatula, about 3 minutes. Reduce heat to medium. Sear for about 3 to 4 more minutes depending on the thickness of the fillet. Pacific halibut is medium-done when the thickest part of the fillet registers at 130°F on an instant-read thermometer, or when flaked easily with a fork. Add a minute or two of cook time as  desired. Transfer to a serving plate and set aside.

Drain excess oil from skillet, then lower the heat to medium. Remove from the heat to allow it to cool off if needed. Meanwhile, in a small mixing bowl, whisk together water and miso paste. Set aside. 

Make the sauce: Return the skillet to the hot burner, then add butter to the pan. When butter starts bubbling, carefully add white wine/stock/brandy and bring to a simmer. (If cooking over a flame, you may want to move the pan from the heat while adding alcohol to avoid flare-ups.) Use a wooden spoon to scrape up any browned bits from bottom of the pan. Cook for 1 minute to allow alcohol to evaporate. 

Add the miso mixture to the pan, bringing to a rapid simmer. Cook for 2 to 3 minutes or until sauce reduces by half. 

Whisk in the heavy cream and peppercorns and simmer for another 2 minutes or until sauce is thick enough to coat the back of a spoon. Taste to adjust seasoning, adding more peppercorns and/or salt if desired.

Divide the portions between two plates. Spoon the sauce over the fish while still warm. Serve with roasted potatoes (pearl barley for us diabetics) and asparagus.

Blessed be… and happy cooking!

Mignonette by Chef Michael R

Years ago during one of our fun weekend adventures I was introduced to something I did not know existed... Mignonette. It all started with a weekend in Connecticut where we visited the Mystic Seaport  Aquarium and the Mohegan Sun Casino. As I usually do, I asked the hotel staff where THEY eat when they go out to dinner, and we were once again quite pleased with the recommendation.

My blue point oysters were not only amazingly fresh, but were served with what our waitress Lisa later told me is mignonette, a dipping sauce that introduced me to flavor levels previously not known to me in conjunction with raw bar. Excited to try this new menu item for myself, I naturally searched the Net for recipes, only to find that everyone has their own idea of how a mignonette should be constructed. The ingredients I finally decided on below do not adequately reveal the flavors reached by blending and storing them for several days. Prepare to be amazed should you venture into this ambrosial addition to any raw bar favorite!

Ingredients:
· 1/2 cup shallots, minced
· 1/4 cup white wine vinegar
· 1/4 cup seasoned rice vinegar
· 1 1/4 tsp crushed white peppercorns
· 1 tbsp fresh parsley, minced

Preparation:

Mince the shallots quite fine and place in glass bowl. Add vinegars and crushed pepper and stir.

Finally mix in the fresh parsley. Cover and store in fridge for at least a couple days, stirring occasionally.

Traditionally this is served as a dip or sprinkle for shucked oysters or clams, but don't stop there... It works well as a brush-on for any white fish like cod or trout, and as an added bonus, it stores well in the fridge.

Blessed be... and happy cooking!

Tomato, Onion, Garlic & Olive Fish Topping by Chef Michael R - A Definite Favorite

I've seen many dishes feature some combination of tomatoes & olives and have even shared a few from other folks. Finally I decided to create my own blend, and let me tell you... this topping is OMG good! My first use was over a simple baked salmon, which proved to be absolutely delicious, but seriously... I think this topping will also pair well with a white fish or even chicken breast. :-) Enjoy!

Ingredients:

• 1 medium tomato - chopped
• 1/2 yellow onion - minced
• 8-10 black olives - minced or cut into eighths... ;-)
• 1 clove garlic - smash minced
• 1 tbsp olive oil
• salt & pepper to taste

Preparation:

Heat a skillet over medium heat. When the pan is hot add the garlic and onions. Saute until the onion is translucent.

Next add the tomatoes and saute until they just start to fall apart.

Finally fold in the olives and gently toss the mix until heated through.

Season with salt & pepper to taste.

Serve over a simple baked salmon as shown here or get creative with a protein of your choosing.

Blessed be... and happy cooking!

Lemon Dijon Aioli

Belonging to the Facebook group Wild Alaskan Company Community: What's Cooking Tonight? often introduces me to recipes, coatings and sauces that are so good that I request the privilege of adding them to my blog. Fellow group member Jody Lynn's Lemon Dijon Aioli was just such a find. In her original post she served it over sable fish. The day I first tried it I decided on cod. Both fishes pair really, really well with this simple but flavorful aioli. Enjoy!

Ingredients:

• 1/2 cup Hellman's Real Mayonnaise
• juice & zest from 1/2 lemon - more zest optional
• 2 tbsp Dijon mustard
• fresh ground pepper to taste

Preparation:

Gently whisk all ingredients in a small bowl before making your other meal components and set aside so aioli gets close to room temp by the time you're ready to serve.

Blessed be... and happy cooking!

Tzatziki - Greek Yogurt & Cucumber Sauce

 Credit for this wonderful version of Tzatziki goes to Cookie and Kate. Visit their site for many more great recipes!

Tzatziki! Tsaht-ZEE-kee! Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing. Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce, dip or spread. Enjoy!

Ingredients:

• 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
• 1 ½ cups plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh mint and/or dill
• 1 tablespoon lemon juice
• 1 medium clove garlic, pressed or minced
• ½ teaspoon fine sea salt

Preparation:

Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.

Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).

Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days in your refrigerator.

Blessed be… and happy cooking!

Baked Salmon & Chef Michael's Shrimp Sauce

Experimenting with salmon is always fun. My shrimp alfredo is a wonderful sauce, but it can be a tad heavy depending on the mood of the day. I saw Cream of Shrimp condensed soup at the grocer one day and thought... Hey... worth a shot! :-) Combined with fresh tomato and some sherry etc., this turned into yet another winner. Enjoy!

Ingredients:

• 2 salmon filets - skinless ~6 oz each
• 1 can cream of shrimp condensed soup
• 1 tomato – cut up
• 2 cloves garlic - minced
• fresh basil - handful
• ~1/4 cup sherry – use to rinse can and add to soup
• 12 large raw shrimp – peeled, deveined, tail off and cut in thirds

Preparation:

Season the salmon filets with olive oil, salt and pepper and bake or air fry at 390 for 8-9 minutes.

Defrost shrimp and cut into thirds. Set aside.

Add tomato, basil and garlic to a blender and liquefy. Maybe add a splash of sherry so the stuff is just pourable. Empty Cream of  Shrimp into sauce pan and blend with the tomato mix. Warm this while stirring with a whisk and add just enough sherry to make it a gravy that sticks and isn't too runny. Add fresh ground black pepper to taste.

Finally add the cut shrimp, simmer 1-2 minutes to cook the shrimp and serve over your favorite plain baked or steamed fish. We love this sauce with baked salmon, and it pairs really well with green beans or asparagus.

Blessed be... and happy cooking!

Dionne Blanc Cream Sauce

There are many creamy wine sauces on the net that have intrigued me to the point of wanting my very own. Most of the sauces seem to prefer a Chardonnay, but since Carolyn and I are not fans of that variety I decided to use a favorite local white wine, Dionne Blanc, made by South Dominion Vineyard in Cambridge, New York. Long story short... the infamous Yummy Noises emerged at the table when I served it over a simple baked cod. Needless to say... this is a blog-worthy keeper. ENJOY!

Ingredients:

• 1 medium shallot - minced
• 8 oz. Dionne Blanc by South Dominion Vineyard - Chenin Blanc will work as well
• 6 oz. clam juice
• 6 oz. heavy cream
• 2-3 tbsp salted butter - plus 2 tsp more for finishing sauce
• 1/4 tsp salt
• 1/8 tsp white pepper
• 1 tsp lemon juice

Preparation:

Melt butter in a small sauce pan. Add shallot and cook until well-softened but not browned.

Add wine and reduce over medium boil by one-third.

Add clam juice, cream, salt and pepper. Continue to reduce roughly by half over medium-boil. Taste for seasoning and adjust.

Pour sauce through a fine mesh sieve into to a clean sauce pan and then back into the original pot. Add lemon juice and stir. Thicken with a bit of Wondra if you like your sauce to have a little more body.

Just before serving, heat sauce gently. Whisk in a few small cubes of cold butter.

Blessed be… and happy cooking!

Shrimp Sauce

This sauce will work on just about any fish, but we really enjoy it with a simple baked salmon. Enjoy!

Ingredients:

• 1 can cream of shrimp condensed soup
• 1 tomato – cut up
• 2 cloves garlic - minced
• fresh basil - handful
• ~1/4 cup sherry – use to rinse can and add to soup
• 12 large raw shrimp – peeled, deveined, tail off and cut in thirds

Preparation:

Defrost shrimp and cut into thirds. Set aside.

Add tomato, basil and garlic to blender and liquefy. Maybe add a splash of sherry so the stuff is just pourable. Empty Cream of  Shrimp into sauce pan and blend with the tomato mix. Warm this while stirring with a whisk and add just enough sherry to make it a gravy that sticks and isn't too runny. Add fresh ground black pepper to taste. Simmer until alcohol is cooked off.

Finally add the cut shrimp, simmer 1-2 minutes to cook the shrimp and serve over your favorite plain baked or steamed fish.

Blessed be... and happy cooking!