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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.