Monday, December 13, 2010

Jalapenos and Cream Cheese "Venison" Cube Steak Roll-Ups

These things are amazing and super I mean super easy.  They are Brad's favorite appetizer to prep and serve.  Last weekend we had a party where it was a special request that we bring these. 

2 packs of venison cube steak
1.5 to 2 packs of bacon (depends on how big of pack you buy)
1 tub of cream cheese (an 8 oz block will do the tub is just easier to spread)
1 jar of jalapeno strips (rings can be used, that is what is pictured below)  Strips get through out the meat better.  You can also use fresh if you want to, the jars are much more economical.

Okay so here it the secret formula (other wise know as the receipt or the recipe):
  • The first step is super easy lay a piece of venison cube steak out onto a cutting board or a clean cooking surface.

  • Spread a layer of cream cheese on the piece of steak.

  • Place jalapenos slices or rings onto covered meat.  When doing this make sure they are spread so when it is sliced for eating you will get a little bit of pepper in every bite.

  • Roll the meat up and wrap in 1 to 2 pieces of bacon and secure with toothpicks.

  • Place on charcoal or gas grill until meat is cooked an bacon is crisp.

  • Remove from grill and cut into slices and enjoy!

Monday, December 6, 2010

"Shrimp", Chicken and Sausage Jambalaya

This recipe is one that I got from a friend and made a few changes/additions to make it my own.  It is great for cold weather and feeds the masses (it feeds easy 12-15 people).  When I made this last night we had 12 people over and had a ton of left overs.

2 Kilbasa Sausages
2-3 large chicken breats
1 to 1.5 pound of shrimp (peeled, de-vained, tails off and cut in half)
2 bell peppers
2 onions
3 spring onions
6 - 7 ribs of celery
3 cloves of garlic
1/8 cup of extra virgin olive oil
4 tablespoons of butter
2 cans of diced tomatoes (16 oz cans)
1 glass gar of mushrooms whole mushrooms (I then cut into half)
1 small can of sliced mushrooms
2 cups of chicken brooth
28 oz of instant box rice (I use brown rice to make it a little better for you)
28 oz of water
2 bay leaves
1 1/2 tsp of dried thyme or 3 tsp of fresh
1 1/2 tsp of dried parsley or 3 tsp of fresh 
1 1/2 tsp of dried oregano or 3 tsp of fresh
1/4 tsp of cayenne pepper
1/4 tsp of black pepper
1 tbs of Zatatrans Creole Seasoning (or which ever brand you prefer)

Kitchen gadgets that make this recipe super easy:
(I use a progress onion chopper for the onion and bell pepper and it saves a ton of time.  I love this little amazing gadget)

Okay so here it the secret formula (other wise know as the receipt or the recipe):

  • Chop both onions, bell peppers, spring onions and celery and add them to a large skillet.  Once in the large skillet add the butter and the EVOO to the veggies and saute them over medium high heat until they are tender.
  • Peel, crush and chop the garlic and add to mixture of veggies about 5 minutes after the saute starts.  By adding the garlic a couple minutes into the process you will avoid burning it which make it very bitter.
  • Once veggies/garlic are tender move transfer them onto a large pot, I use a 16 quart pot with a glass lid.  To this add everything except the shrimp, sausage and chicken.  Bring all the ingredients to a boil, let boil for 5 minutes then reduce to a simmer.  The purpose of the boil is to cook the instant rice.
  • In the same skillet add two turns around the pan of EVOO and then the chicken breasts.  To the chicken breasts I take addition creole seasoning and sprinkle on each side.  Cook the chicken until it is cook completely through (no pink left).  Cut the chicken into small chunks and set aside.
  •  Cut the sausage links into small/medium chunks and set aside and place with the cooked chicken pieces. 
  • Once the rice and veggie mixture has cooked add the sausage and chicken over medium/low heat and cook for about 5 minutes to heat sausage all the way through.
  • Once the five minutes have past add the shrimp that you have peeled, de-vained, tails off and cut in half over low heat. 

  • Stir often until the shrimp are pink and slightly firm, you don't want the shrimp to over cook and become tough.  After cooking in complete, dish-up and enjoy!