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Start by cutting venison steaks or loins into cubes. Put cubes into a bowl stir in tomato paste and lightly coat all of the venison. Heat olive oil in a large kettle or cast iron skillet. Add venison cubes to hot oil and brown. Remove the venison from the skillet and set aside. Add Red Peppers, Green Peppers, Jalapeno Peppers, Red Chili Peppers, Garlic, White Onion, and Fresh Parsley and cook until soft. Once the vegetables are soft, add salt, pepper, thyme, chili powder, cayenne pepper, celery salt, Worcestershire sauce, a cup of red wine and the venison cubes. Bring to a boil. Add one can of chopped tomatoes, one can of tomato sauce and ½ can of beef stock or broth. Stir contents until mixed thoroughly. Bring to a boil once again and reduce heat to low. Add black beans, red kidney beans, and white kidney beans including the juice. Add 3 tablespoons of brown sugar and more Cayenne pepper to your taste. Let simmer for two hours mixing about every 20 minutes. When finished, sprinkle with cheddar cheese and fresh chopped jalapeño peppers.

Simmer 30 minutes ADD SHRIMP & SAUSAGE & OR CHICKEN & OR SEAFOOD

Finish turn off heat and add: 1TBS GUMBO FILE’, optional

Serve right over white rice done nice. Next Recipe:

Heat Olive Oil in a 10-12” fry pan until hot. Add finely chopped (I use a food processor), garlic, white onion, and celery. Add basil, oregano, salt and black pepper and sauté until all contents are soft. Add ¼ stick of butter and blend until melted. Add the Lump Crabmeat and mix thoroughly with the contents. Add breadcrumbs to the mix but be careful not to over power. Once all ingredients are mixed, add the fresh shaved parmesan cheese and mix until melted into the stuffing. Set stuffing aside.

Get the Fresh Tomatoes and cut into cubes. If fresh tomatoes are not available, use 1 can of chopped or crushed tomatoes in Puree. Heat a sauce pan with ¼ Cup Olive Oil and add one clove of chopped garlic, dried Italian Seasoning, Salt and Pepper. Add the fresh or canned tomatoes to the pan and bring to a high boil. Once the tomatoes are boiling, lower the heat and reduce for about 20 minutes to obtain a nice rich sauce.

Stuff the Calamari tubes with the Crab Stuffing all the way to the end. Secure the Calamari Tubes with two toothpicks crossed so the stuffing does not seep out. Place all four tubes in a baking dish; add the tomato sauce and bake fully covered for 25 minutes at 360 degrees. Remove from baking dish put two tubes per plate. Pour tomato sauce from the baking dish over Calamari, and garnish with Hot Crushed Red Pepper (Optional) Fresh Parsley and Fresh Shaved Parmesan. (BE SURE TO REMOVE TOOTHPICKS BEFORE SERVING)

NOTE: I am used to making this recipe for 10-12 persons, so slight adjustments may have to be made to the ingredient amounts and seasoned to taste.

Dredge Venison Chops in flour and set aside. Heat Olive Oil in a cast iron kettle or skillet. Brown the chops in the hot oil remove and set aside. Add Garlic, Red Pepper, Green Pepper, Salt, Pepper, Wild Side Seasoning, Paprika, Fresh Basil and cook until soft. Add one cup Add one cup of red wine and bring to a boil stirring constantly. Once contents are boiling, add venison, reduce heat and simmer for one and one half hours on low heat. Fry two thinly sliced potatoes in oil remove when golden brown and drain. Remove Venison Stew from heat Put potatoes on a plate and cover with the Venison Chops and Stew Sauce.

Take a large serving plate and cover the bottom with oil. Take 2-3 tablespoons of Black Seasoning and mix into the oil to make a loose pasty mixture. The thicker the mixture, the spicier it will be. If you want it a little less potent, add more oil or reduce the amount of Wild Side Seasoning. Place each Snook filet into the mixture and coat on both sides making sure to cover the entire piece. Heat a cast iron skillet until it is smoking hot. Place the Snook Filets into the skillet and blacken for about 4 minutes on each side depending on the thickness. When the filets are done, remove from heat and set aside.

NOTE: The following steps should be done along side the blackening process so that each is done at approximately the same time.

Put vegetable oil in a heated pan. When the oil is hot, add the Red, Orange, Yellow, Jalapeño Peppers, and the onions and stir. Cook for about 6-7 minutes or until the peppers and onions are soft. Add a tablespoon of brown sugar, ½ cup of pineapple and ½ cup of mango or papaya. When the mixture gets back up to heat, add the brandy and flame up the salsa mixing constantly. Once the brandy burns off, cook for one more minute and remove from heat. Put 4-5 spoons of the Salsa on a plate, place a Snook Filet on the Salsa then drizzle some of the Salsa juice over the fish, garnish with sliced Kiwi and serve.

Place the Tuna Steaks in a zip lock bag with 1 cup of Soy sauce for 2-4 hours to marinate.

Get a cast iron skillet and heat until smoking. Add just a drop or two of oil to the skillet and spread with a paper towel to cover the bottom of the skillet. Put ½ cup of mixed white and roasted sesame seeds in a plate and spread.

Take the Tuna Steaks and press them in the sesame seeds to coat the entire filet. Put the Tuna Steaks in the hot skillet and sear for about 2 minutes on each side. Remove from the skillet, slice into ¼ inch pieces and drizzle with sweet soy. Garnish with Wasabi and Pickled Ginger. Serve with snow peas and mashed potatoes.

Fry or grill a few links of Hot Italian Sausage until completely done, slice in ¼ pieces and set aside. Take a large stock pot that will hold two whole heads of fresh Escarole and put in Olive Oil, garlic, Salt, Pepper and some dried Italian season. Be sure to wash Escarole thoroughly before putting in the stock pot. Fry the garlic and seasoning for a minute or so then add the Escarole and mix often to get the Olive oil and seasonings mixed into the contents. Cover and let simmer for 15-20 minutes or until the Escarole softens and cooks down. Add the Sausage and one can of white beans using all of the juice from the beans and mix. Cover again, and simmer on low heat for 10-15 minutes.

Mix equal amounts of flour and corn meal in a plate, then add ¼ teaspoon of salt and black pepper. Take Grouper filets and place into the mixture and coat generously on both sides. Get a large sauté pan and melt two sticks of separated butter on medium to high heat. When butter is hot, add ¼ cup of clam juice and ¼ cup of white wine and bring to a boil. Add the Grouper filets and sauté for 3-4 minutes on each side or until golden brown. Take the escarole, sausage and beans and place on a plate. Put the Grouper filets over the top. Sprinkle some shredded Parmesan cheese and crushed red pepper over the top and serve.

Take a large sauté pan and put in Olive Oil. Heat oil then place chopped white onion, chopped garlic, salt and pepper and sauté until soft. Mix in 1 Cup of flour and stir until complete blended to form a light rue. Add chicken stock and a cup of white wine, bring to a boil then reduce heat and simmer. Once the stock starts to thicken, place a cup of chopped parsley into the pan and mix. When the contents turn a nice light green color, place the Snapper into the pan. Be sure there is enough of the mixture to cover at least half of the fish. If not, add more chicken stock and wine. Cook for 8-10 minutes on each side depending on the thickness of the fish making sure to be careful when turning not to break the fish. When finished, place the fish over a bed of rice and pour the green sauce over the fish.

Put 1/3 cup of vegetable oil in a pan. Add chopped white onion, celery and garlic and sauté until tender. Add the crabmeat and mix thoroughly. Add bread crumbs and mix well into the crabmeat and veggies. The breadcrumbs can be added to your desired consistency. Add Parmesan Cheese set aside and keep warm.

Place the Pistachio nuts into a plastic bag lay on a flat cutting surface and pound with a kitchen or tenderizing mallet until they are in small pieces. Place the crushed Pistachio nuts onto a flat platter and spread evenly. Add salt and pepper to your taste. Roll the sea bass filets in the nuts until completely coated and set aside. Take a tablespoon of butter and place equal amounts on each filet. Heat oven to 400 degrees and bake the fish for 12-14 minutes. Remove from the oven plate and put a heaping tablespoon of the crabmeat stuffing on each piece of fish. Serve with rice and fresh veggies.

Cook one cup of Orzo Pasta in water or chicken broth and set aside. Dredge the pounded pheasant breasts in flour, place on waxed paper and set aside. Prepare a skillet or fry pan with separated butter and heat. Add fresh squeezed lemon juice, ¼ cup of white wine, and some of the caper juice to the pan and bring to a boil. Place pheasant breast into the pan and sauté for 4-5 minutes on each side depending on the thickness. When finished, remove and set aside. Put mushrooms and capers into the same pan and cook until tender stirring constantly. Add a little more wine and lemon juice and some chicken stock as needed to taste and bring to a boil. Reduce for about 5 minutes on high heat. Put the pheasant breasts back into the pan, heat for one minute on each side and remove. Put the Orzo Pasta on a plate and place the pheasant breasts over the pasta. Pour the Lemon, Caper and Mushroom Sauce over the breasts and serve.