recipe

Moosesghetti: spaghetti with moose meat

Posted in recipe on December 30th, 2007 by stormy – Be the first to comment

As heard on twitter from alizasherman:

Just finished a plateful of Moosesghetti. Yes, spaghetti with moose meat. Hey, we live in Alaska.

Beef Burgandy, Even I can do it!

Posted in cooking, easy dinner, recipe on October 24th, 2007 by stormy – Be the first to comment

I’ve tried a few recipes lately (like shepard’s pie and creamed corn casserole) but they just don’t seem to turn out right the first time.  Frank tries his best to convince me they are delicious but I think he’s just trying to make sure I’m not discouraged so that I might try again … On the other hand, whatever Frank tries turns out delicious.  His new one, which I was able to replicate on my first try, is not only delicious but it’s really, really, really easy.  Honest!

Take out your crockpot and put in:

  • a can of mushroom soup
  • a half a cup of red wine
  • a pound of elk steak cut into small pieces
  • your imagination (I’m not sure what he meant by imagination so I just crossed my fingers, closed my eyes tight for a minute and hoped for the best!)

Set the crockpot on low for the day and serve over rice or egg noodles.   It’s my favorite easy and fast recipe for elk meat.

Chicken Curry

Posted in easy dinner, recipe on February 1st, 2007 by stormy – Be the first to comment

One of the few dishes I make well is chicken curry and since I’m not a big fan of cooking I’ve worked hard to perfect not just the flavor but to minimize the amount of time it takes to prepare.  This at one time was a Betty Crocker recipe but I’ve modified it drastically.  Here it is.  Don’t worry too much about the measurements and feel free to substitute and experiment.

Take out a crockpot.  Add (in any order):

  • 1 can of chicken broth
  • 1 can of diced tomatos
  • 1/4 cup of shredded coconut
  • 1/4 cup of flour
  • spoonful of sugar
  • 1.5 teaspoons of curry
  • 1/4 teaspoon of dry mustard
  • 1/2 teaspoon of ginger
  • 1 stick of butter

Then chop and add:

  • 1 apple (green ones are best)
  • 1 onion
  • 1/2 pound of ham (lunch meat works fine)
  • 1.5 pounds of raw chicken
  • 1 clove of garlic

For an added bonus, about an hour before you eat, you can add:

  • two handfuls of cashews

Cook on low for 4-8 hours.  Serve over rice.

If I could eliminate the chopping it would be the easiest recipe in the world!

Crab Legs

Posted in New Year's Eve, recipe, seafood, traditions on January 10th, 2007 by stormy – 2 Comments

Crab Legs

As part of our New Year’s Eve dinner we had crab legs.  This is a recipe even I can’t mess up!  (Luckily I’m not even tested as Frank took care of the whole dinner.)

  • Boil some water with salt.
  • Put in the crab legs.
  • Boil for 10 minutes.

They are ready to eat.

Lobster Tails

Posted in cooking, easy dinner, lobster, New Year's Eve, recipe, seafood, traditions on January 8th, 2007 by stormy – Be the first to comment

Lobster Tails

At our traditional New Year’s Eve dinner, the main dish was lobster tails.  Yum!  Frank also says they are easy to make.

  • We bought 4 oz lobster tails – two for each person.
  • Wash the tails in cold water.
  • Take poultry shears, split the shells from the top to the tail.
  • Crack open the shells and pull the meat out.  (This is just to make it easier to eat later.)
  • Put them in a baking dish.
  • Put a clove of crushed garlic on each tail.  (Make sure all your dinner guests eat at least one tail so you all smell like garlic!)
  • Slice a stick of butter the long way and put a slice on each tail.  (The slice will just cover the tail.)
  • Sprinkle the tails with seasoning salt.
  • Put the tails in the oven on broil on the very top shelf.
  • Bake for 10-15 minutes.

Yummy and easy!  I saw that we still have some more frozen lobster tails in the freezer so I’ll have to request them for dinner soon!

Mussels

Posted in appetizer, recipe, seafood on January 1st, 2007 by stormy – Be the first to comment

MusselsMussels make an easy and delicious appetizer.  What you’ll need for 3-4 people:

  • 2 pounds of mussels
  • lot of fresh crushed garlic
  • enough white wine to cover the bottom of the pan – 1/4 to 1/2 an inch of white wine (we used a huge $5 bottle of chardonnay)
  • chopped white onions

Wash and scrub the mussels in the sink and pull off the "beards."  Throw away any that are open and don’t close when you wash them.  Soak in cold fresh water for at least an hour.

Put all of the ingredients in a frying pan, bring to a boil and boil until the shells are all open. 

Serve warm with melted butter on the side.

I made a Tortilla de Patatas!

Posted in recipe, Spanish on January 1st, 2007 by stormy – 1 Comment

Tortilla de patatasTortilla de patatas is a very typical Spanish dish.  It’s  made of potatos and egg and is usually eaten cold  as a late morning snack along with a cup of coffee or  a glass of wine.

When my parents were visiting over Christmas, Dad asked if I had made a tortilla de patatas for Frank yet.  I told him I’d never made one in my life and why didn’t he make it.  He declined.  However, after he left I got to thinking about it and I decided to make one.  It turned out pretty good so here’s how I did it.  First make sure you have the ingredients:

  • 6-7 potatos
  • 7 eggs
  • 1/2 onion
  • lots of olive oil
  • salt

Tortilla de patatas

First you slice the potatos and chop the onion and put them in a frying pan with lots of oil on low to medium heat.  Cook the potatos until they are soft to the touch and break easily.  Be careful not to brown the potatos and not to let them stick together.

Tortilla de patatas

Next, beat the eggs in a bowl, mix in the potatos and onions, add salt and then pour the mixture back into the pan.   (Pour any excess oil out first.)  On medium heat cook them until the eggs are cooked.  Shake the pan often so that the eggs and potatos don’t stick to the bottom of the pan.  You’ll need to flip the tortilla a couple of times.  Wait until the tortilla is pretty solid on one side.  Then slide it off onto a plate and then hold the pan over the plate and flip them together.  A tip: before you pick your pan make sure you have a plate that is slightly larger so that the flipping part is easy!

Serve cold, sliced like a pie.

Tortilla de patatas

Grilled Leg of Lamb

Posted in greek, grilling, lamb, recipe on December 20th, 2006 by stormy – Be the first to comment

Leg of lamb
Saturday night Frank grilled a leg of lamb for us.  He started on Saturday morning, marinating the lamb with a paste made out of garlic, kosher salt, rosemary and oregano with a quarter of a cup of olive oil.  First he made slits in the lamb and inserted slivers of garlic and then he took the paste and rubbed it over the entire leg of lamb.  When done he put it in a plastic bag and left it in the fridge until he was ready to grill it.  At 3:30pm he put it on our Traeger Grill at 350 degrees for two hours.

We served it with tzatziki sauce, pitas and falafels made by a friend.

A tip, watch the price when you buy lamb.  Frank found it $2/lb cheaper at King Soopers than at Albertsons.  So our leg of lamb cost $23.50 vs $32 at Albertons.

Easy Recipe for Venison Stew

Posted in recipe on December 11th, 2006 by stormy – Be the first to comment

Img_0967Frank made a great (and easy) stew with vegetables and deer meat.

  • 1 lb deer meat
  • 5-6 potatoes
  • 1 onion
  • 1-2 cups carrots
  • 1 cup mushrooms
  • 3 bullion cubes
  • 1 cup water
  • garlic salt and pepper

Chop everything but the mushrooms and put it in a crockpot.  Cook on low all day.  An hour before eating add the mushrooms and turn the crockpot to high. 

Easy, huh?  Yummy too!