Posted Mon Nov 19, 2012 11:29AM
Forum members are invited to prepare any recipes listed below and submit your photographs to iStock. Once accepted, they may be considered for publication in our magazine. All recipes should be created as is. If you decide to substitute something, that is okay as long as it is not visible. For example, don’t garnish a salad with ham if it calls for chicken, don’t add oranges if it calls for strawberries, etc. Feel free to add something to the photo near the recipe that will enhance the image as long as the focus is still on the main recipe....tablecloth, silverware, a side dish, etc.
Please take both a horizontal and vertical shot. Click below to see a light box of the type of images we like.
Images used will be credited next to the image. You will receive a copy of the final printed publication.
Please post a low res image on the forum thread so we can see what you have submitted to iStock. We do not need exclusive rights to the image, so you are free to sell it multiple times.
Thanks, Sharri, aka ecsc
PS: January will be a single-topic special issue, and it’s unlikely there will be room in the print edition for the recipes department. These will probably run only online, in case that makes a difference to any of you...
January’s theme: Warming up winter
BOBBY’S VENISON PILAU
(Another note: For the sake of the photograph, beef can be used in place of the venison, but when posting, please indicate which you used.)
6 cups beef broth or stock
4 cups uncooked venison, cut into 1-inch cubes
1/4 pound raw bacon
2 large yellow onions, chopped, divided
6–12 cloves roasted garlic (recipe below)
1/2 pound button or baby portabella mushrooms, sliced
2 cups long grain rice, uncooked?
1 tablespoon Kitchen Bouquet or other browning sauce
2 tablespoons butter
Roasted garlic cloves
1 head garlic
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 250 F. Cut off 1/2 inch from the top of the head of garlic (do not remove the papery skin), then place on aluminum foil. Drizzle with 1 tablespoon olive oil, then salt and pepper lightly. Crimp foil edges to form a closed pouch, then roast for 1½ hours. These can be made several days in advance.
In a medium pot, bring beef broth and 1 chopped onion to a simmer, then add venison cubes and simmer 10–15 minutes. Drain off broth, reserving it for later use in the recipe. In a medium skillet, brown bacon pieces; remove bacon from skillet and set aside. Use hot bacon drippings to sweat down the remaining chopped onions and sliced mushrooms, stirring often, being careful not to burn. Add bacon, onion mixture, roasted garlic, rice, 4 cups of reserved beef broth, browning sauce and butter to the pot with the cooked venison. If more liquid is needed, add more beef broth. Bring to a boil, stirring often, then reduce heat to a low simmer and cook, covered, for 15–18 minutes.
ZESTY CHICKEN WITH TOMATOES AND CHEESE
1 pound boneless, skinless raw chicken breasts
1/2 cup zesty Italian dressing
2 large tomatoes, chopped
1 4-ounce can sliced mushrooms, drained
1/2 cup shredded low-moisture, part-skim mozzarella cheese
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
Preheat oven to 450 F. Place chicken in 13-by-9-by-2-inch baking dish; drizzle with dressing. Bake 35 minutes; top with tomatoes, mushrooms and cheese. Bake 5 more minutes or until cheese is melted. Sprinkle with parsley and chives.
1 pound ground beef or ground chuck
1 large onion, chopped
2 tablespoons butter or margarine
1 10.75-ounce can tomato soup
1/2 cup green bell pepper, chopped
1 cup canned corn, drained
2 teaspoons chili powder (or to taste)
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
In heavy skillet, brown onion and ground beef with butter, draining off any excess liquid. Stir in tomato soup. Add green bell pepper, corn, chili powder, salt, pepper and water. Simmer for 15 minutes, stirring occasionally.
3/4 cup plain cornmeal
1/2 teaspoon baking powder
1 tablespoon all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 egg, beaten
1/2 cup milk
1 tablespoon butter or margarine, melted
In a small bowl, stir together all ingredients except butter. Fold in melted butter. Pour over ground beef mixture. Bake in preheated 375 F oven in large, oven-proof skillet or casserole until brown. The topping will disappear then rise during baking to form a layer of cornbread.
SLOW COOKER CHOCOLATE AND PEANUT CANDY
Makes 60–65 pieces
1 4-ounce box Baker’s German’s Sweet Chocolate
12 ounces semi-sweet chocolate chips
48 ounces almond bark chocolate baking bar
1 16-ounce jar dry-roasted, unsalted peanuts
1 16-ounce jar roasted, salted peanuts
Chop all chocolate and place into a slow cooker. Pour peanuts over chocolate. Cover and cook on low setting. Allow mixture to cook without interruption for 3 hours (avoid opening the lid or stirring). After three hours, turn off slow cooker, remove lid and stir contents for 4 or 5 minutes or until completely blended. Line several cookie sheets with waxed paper. Using a soup spoon, dip into candy and drop spoonfuls onto waxed paper. Stir mixture in the cooker several times while dipping out the candy. Once cooled, candy is ready to be eaten (no need to refrigerate).
Posted Mon Nov 19, 2012 9:11PM
Posted Tue Nov 20, 2012 9:41AM
Regarding using beef in the venison dish... this from my editor...
I checked with my hunter contact, and I also called the gentleman who submitted the recipe. They both agree that beef cubes would be an acceptable substitute for the chunks of venison meat. They also note:
1. Use a lean beef, because venison is very lean—don’t use a heavily marbled meat.
2. Sirloin should work.
3. The woman I spoke to said “brown the heck out of it” and it will probably look like the venison would when cooked.
I hope venison will be available to your photographers. If so, the man who submitted the recipe says he tries to use the tenderloin of the deer meat.
Posted Thu Nov 22, 2012 4:23PM
(Edited on 2012-11-27 16:39:28 by DebbiSmirnoff)
Posted Thu Nov 22, 2012 6:03PM
^I believe the roasted garlic is part of the venison recipe, no? (Yummy looking photo nonetheless).
Posted Thu Nov 22, 2012 7:53PM
Ahhh, you may be right. Thanks
Posted Mon Nov 26, 2012 9:30AM
(Edited on 2012-11-27 16:40:24 by DebbiSmirnoff)
(Edited on 2012-11-27 16:40:51 by DebbiSmirnoff)
Posted Tue Nov 27, 2012 1:34PM
yes, sorry Debbi, if it was unclear. The roasted garlic and pilau instructions are both part of the venison recipe.
Posted Tue Nov 27, 2012 4:38PM
I deleted, sorry I should read through it all
Posted Thu Nov 29, 2012 4:41PM
My husband just got some fresh venison a week or two ago. I made it tonight. Delious! I'll edit the photos in the morning.
Posted Fri Nov 30, 2012 7:15AM
Posted Fri Nov 30, 2012 11:34AM
Posted Fri Nov 30, 2012 11:38AM
Posted Sat Dec 1, 2012 8:35PM
Posted Mon Dec 3, 2012 12:26PM
Posted Mon Dec 3, 2012 1:57PM
Posted Tue Dec 4, 2012 12:29AM
Posted Tue Dec 4, 2012 7:00AM
Posted Tue Dec 4, 2012 12:14PM
Posted Fri Dec 28, 2012 1:26PM
Thanks everyone. So many zesty chicken dishes... We're using two of them...
Venison 22388391 stephaniefrey
Choc peanut candy 22322651 ginauf
Cornbread pie 22304973 ginauf