Sunday morning for Mothers Day I did my traditional seafood frittata omelet for my mother in law and wife, they loved it and said it was the best so far to date. I had it loaded with shrimp, scallops, crab with garlic ,onions, roasted peppers and mushrooms, yum yum! Some other dishes I cook recently too......tra
Yum yum Revo! Yummy ribs too dje, I do a rib slab once a week, I need my meat and bones.....lol
Doing some early 4th. July meat marinating , T bone steak and some pork shoulder steaks too. Just did a couple up on the top stove for dinner, nice natural juicy glaze....tra
Here a chicken seafood burger with shrimp and scallops I pre cook then onions, peppers infused with a little lite soy some Worcestershire sauce and seasonings.then at the end I glaze sesame ginger sauce on both sides. Protein packed burger for sure... tra
P.s. and some of my old fashioned chocolate chip cookies that just came out the oven!
Here are a couple of venison dishes that I serve throughout the Holidays. Rolled and stuffed Blacktail Tenderloin and Venison Poppers. Slice the Tenderloin into one long piece, and cover with a thin layer of lightly seasoned pork sausage. Make a tight roll and wrap in a bacon lattice. Secure with butcher's pins and brown in a hot skillet just enough to secure the lattice. Finish on the smoker for 1.5-2 hours. Make the lattice just as you would make a lattice pie crust. Poppers are a thumb size piece of seasoned venison wrapped in 1/2 medium sized jalapeno pepper secured with a strip of bacon and a toothpick. Grill over medium heat until done.