hungarian goulash

the first signs of autumn

has meandered on to our ranch

cool evenings

transitioning to near frosty nights

just the kind of weather

that gets me back into the mood

for hearty stews

and

slow cooked meats

hungarian goulash

(printable recipe)

2 1/2 lbs stew meat (beef or venison)-- cut into cubes {at least 1"}

1/2 cup (about) all purpose flour for dredging

olive oil

1 large onion--cut in half then thinly sliced in have moons

10-12 crimini mushrooms--sliced

4 cloves of garlic--smashed and kept whole or near whole

1 1/2 tsp sweet paprika

1 tsp smoked paprika

1/4 tsp hot paprika

1 1/2 tsp caraway seeds

14 ounce diced tomatoes-with juice

1/2 cup water

2 cups beef broth

salt and pepper to taste (about 1 tsp of each)

1/3 cup sour cream

 1 Tbs lemon juice

 1/4 cup chopped parsley

heat oil in bottom of a dutch oven (just enough to coat the bottom).  dredge the meat cubes in flour and shake of excess.  toss into the hot oil and sear meat on all sides.  do not crowd the pan, work in batches if necessary.  once the meat is seared add it back to the pan with juices (if working in batches) and add onion, mushrooms and garlic.  add a bit more olive oil if needed. allow to cook down for a few minutes. add the sweet paprika, smoked paprika, hot paprika and caraway seeds and give it a good stir, so the spices are evenly distributed.  this will also toast the spices a bit. add the tomatoes and water and use a wooden spoon to scrape all the bits off the bottom of the pan.  add beef broth and cover.  place in a 350 preheated oven and allow to cook for about 2 1/2 hours, or until the meat is fall apart tender. 

remove from oven and add lemon juice.  add salt and pepper to taste.  allow to sit for a few minutes, then taste again for salt.  stir in sour cream and parsley (check one more time for salt). serve over buttered wide-noodles or dumplings

venison tagine {moroccan}

i may have mentioned before

(a time or three)

that hubs is a hunter

which

affords us a freezer full of rich meats

antelope, boar, venison, elk

venison works well with the heady spices 

found in an african pantry

 

venison tagine

serves 4

(printable recipe)

1 1/2 lbs venison (or lamb) cut into chunks

1/2 cup (about) flour

olive oil

salt to taste

3/4 tsp pepper

1 Tbs garam masala-after grinding*

large pinch saffron threads

2 cups warm water

1 medium onion-grated

1 clove garlic-finely chopped

generous handful dried cranberries or cherries

1/2 cup dried apricots, cut into slivers

1 lemon-grated zest and juice

1 cup blanched almonds

1/4 cup honey

2 Tbs unsalted butter

dissolve saffron in the warm water. preheat oven to 350F. heat olive oil in bottom of heavy bottom (oven proof) pot or dutch oven.  coat the venison pieces in flour and brown in olive oil.  once brown, add in onion and cook until the onion just begins to brown on edges. toss in garlic and give it a few stirs. allow to cook a couple of minutes.  add saffron water, cover and place in preheated oven.  cook until venison is very tender about 45-60 minutes).  remove from oven, add in cranberries (or cherries if using), apricots, honey, lemon zest and juice, almonds, and honey.  place over medium heat on stove and cook for about 15 minutes more. if it appears to be too dry add a bit of warm water just to loosen a bit. if it is too watery, remove the top and cook and stir to slightly thicken.  remove from heat and stir in butter just before serving.

serve with couscous or over rice
*i use whole spices-toast them and then grind in mortar and pestle...but if you can find garam masala in your spice aisle, by all means use it!

buttermilk fried chicken

my last meal

would include

fried chicken

to me

it invokes

warm summer nights

picnic loaded convertibles driven by dapper gents

barefooted at the shore

grand times

and

a happy childhood

forget the trimmings

serve me up

a crispy breast

a slather of honey

&

leave me in my memory

Buttermilk Fried Chicken

printable recipe

*this recipe was previously shared in 2010

roasted swordfish on garlic crouton

one of the great things about my life

is that it has been well lived

i have gathered great friends 

along the way

friends from all walks of life
and

all parts of the world

friends who know

i don't answer the phone

before 9 am

on a saturday morning recently

i was up early

reading my email

one came through from an old friend

currently living in memphis

it said 

"you awake?

i have a question for you and i don't want to wake you"

it was sent at 7:45am

i loved her for her courtesy

i called her 2 minutes later

and in return

she shared with me an amazing recipe

roasted fish on garlic croutons

she found it on epicurious

i have changed the recipe a bit

but really only slightly

because it is so perfect
just like the lovely who shared it with me

 roasted swordfish on garlic crouton

olive oil

2 bunches fresh spinach

tomato sauce

1/2 cup onions--finely diced

3 anchovy fillets

large can whole tomatoes

3 garlic cloves--coarsely chopped

about 10 basil leaves

1/4 cup balsamic vinegar

1 Tbs brown sugar

2 Tbs capers-drained
fish

4 swordfish filets or steaks about 7 oz each

olive oil

1/4 tsp dried chili flakes

salt and pepper
garlic crouton

4-1/2" thick slices country bread

1 clove of garlic-cut in half

preheat the oven to 450F
for spinach

in a skillet, heat a bit of olive oil over medium heat.  quickly saute the spinach until it is wilted but still has its color.  remove the spinach from the pan and set aside. quickly rewarm just before serving
for tomato sauce
heat a large skillet and add enough olive oil to lightly coat the bottom of the pan. add the onions and cook until they begin to sweat. add the anchovies and cook until the anchovies have disintegrated into the oil and onions begin to get golden brown.  toss in the garlic and give it a few stirs. add the tomatoes, crushing each one to bits, by hand, as you add it. give it a good stir and leave to simmer on medium heat for about 15 minutes. just before removing from heat, stir in the balsamic vinegar, brown sugar, basil leaves and capers. taste for salt and pepper. keep warm
for fish 

meanwhile put a little bit of olive oil in the bottom of a casserole dish.  place the fish on top.  season with salt and pepper and chili flakes.  drizzle a bit more olive oil on top. place in the oven and cook until the fish becomes opaque, about 8-10 minutes.
for garlic crouton
place your bread slices on a sheet pan in the oven to toast. slice the garlic clove into 2 pieces
once the bread is toasted, lightly rub each slice with the garlic.
to assemble
while everything is still warm, place a garlic crouton on each plate or on serving platter.  top with spinach.  next place a piece of fish on top of the spinach. generously bathe in the tomato sauce.  drizzle a little balsamic vinegar over the top to serve.


i am linking this up to
a little birdie told me
and
hearth and soul blog hop