• To make the Demi-Glaze, take veal/beef stock and chicken stock, mix together and reduce by 2/3. A quart of each stock will do. When the stock is reduced add the berries, salt and pepper, a cup of Port wine, and some cayan pepper. Add seasonings to your specific tastes. This process may take up to an hour so be patient. Put the Dem-Glaze aside.

    Mix the Coriander, sea salt, black pepper, Cayan pepper and Wild Side Seasoning. Take the Caribou Tenderloin and rub the dry seasoning into the tenderloin generously. Heat a cast iron skillet with olive oil and sea salt until smoking hot. Place the tenderloin into the pan and sear all the way around until browned. Place the whole pan with the tenderloins into the oven at 450-500 degrees for 10-12 minutes depending on how rare you like your venison. I prefer very rare, so 10 minutes is plenty of time. Do not make this dish well done or the venison will be dry and tough. Remove from oven and slice into 1 inch slices and place on a plate. Get the Demi-Glaze and spoon generous portions on each side of the tenderloin and drizzle over the top as well.

    Side of Caprese Salad

    Place two pieces of leaf lettuce on a salad plate. Cut a whole tomato into ½ thick slices. Cut ¼ inch slices of fresh mozzarella cheese and place over the tomato. Put the Drizzle with Olive Oil and Balsamic Vinegar and top with some salt.

    Side of Horseradish Garlic Mashed Potatoes

    Cut several potatoes into chunks and boil until soft. Take a whole ball of garlic, cut off the top all the way across to expose the garlic, drizzle with olive oil, salt and dried Italian Seasoning and wrap in foil. Place into the oven at 350 degrees for 45 minutes or until soft. When the garlic is done, place the potatoes in a mixer with 1/2 stick of butter, ½ cup of milk and 1 tsp of salt and mix thoroughly. Take 2-3 cloves of the roasted garlic, two tablespoons of fresh horseradish, and mix into the potatoes until completely dissolved.

  • Rub Venison Tenderloin with Salt, Pepper, Rosemary, Wild Side Seasonings, Fresh Parsley and Crushed Red Pepper then set aside. Put one cup of Balsamic Vinegar and Pearl Onions into a sauce pan and put on low heat. Heat a large fry pan with Olive Oil and sear the Venison Tenderloin on all sides until brown and put in the oven at 450 degrees for 10-15 minutes depending on how rare you prefer your venison. Add a touch of Beef broth, Blackberry preserves or fresh blackberries and reduce until the sauce thickens. Remove the Venison from the oven slice in one inch pieces, sprinkle with bread crumbs and plate. Put Balsamic reduction around Venison and garnish with fresh Parsley. Serve with Roasted Red Potatoes

  • 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.


    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.