Changing The Game Recipes of the Month
You can check this page each month for free recipes and to see what I’ve been tinkering with for my latest culinary creations. Some may be from my book, Changing The Game. Others may go into future works. Recipes may be main courses, sides, or desserts. I may even throw in a new cocktail or let one of my kids post something if it’s good enough to make the cut. So stay tuned and keep coming back for more.
October’s Recipes of the Month
Deer Stand Rosemary Shortbread Cookies
Small Plates – Sautéed Shallots and Venison Heart
Sautéed Venison Heart with Shallot and Green Apple
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon chopped shallot
- 1 venison heart, finely diced
- 1/4 teaspoon salt or more to taste
- 1/8 teaspoon freshly ground black pepper (FGBP)
- 1 green apple, cored and diced Golden Delicious will provide a more delicate flavor influence while the tartness of the Granny Smith will be more prevalent
Instructions
- Remove the connective tissue, and fat from the top of the heart. Dice the heart into bite-sized pieces and set aside. Core the apple, dice and set aside, separate from the heart.
- Start the shallot in the olive oil in a pan over medium-high heat. Cook for about two minutes. Add the venison heart and sauté for 2 more minutes. Stir to brown the meat on all sides. Add the salt and FGBP and reduce the flame to low.
- Mix in the chopped apples and stir. Cover and cook for 30 more seconds. Shut off the heat and let sit covered for another two minutes. Then, stir and serve with sliced bread on the side for dipping or making small sandwiches.
Notes
Deer Stand Rosemary Shortbread Cookies
Ingredients
- 3 tablespoons fresh, finely chopped rosemary needles
- 2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 3/4 cup confectioner’s sugar
- 1.5 teaspoons vanilla extract
- 2 sticks unsalted butter, softened
Instructions
- Whisk the first four ingredients together until the rosemary is dispersed evenly throughout the flour.
- Transfer to a food processor or mixer and add the remaining ingredients. Mix, scraping or pulsing if necessary, until a homogenous semi-solid dough is formed.
- Remove the dough from the food processor and roll into a log no larger than 3 inches in diameter. (That’s a straight line all the way across the round end, for those of us who cannot recall our geometric definitions.) Wrap tightly in plastic wrap and refrigerate for 1 hour.
- Preheat your oven to 375 degrees F.
- Slice the log into disks about 1/3 of inch, thick. Place on baking sheets lined with parchment paper leaving an inch of space around each cookie. Bake approximately 14 to 18 minutes or until the edges begin to brown. Remove from the oven and let cool on the sheet for a few minutes prior to transferring to wire racks or a plate, and letting them cool further. Cover or place in an air tight container.
- Optional step: Request family members leave you a predetermined number of cookies for your next day's hunt since they may “disappear” overnight.
September’s Recipes of the Month
Small Plates – Sautéed Pepperoni and Fennel
Tuscan Bean Salad
Sautéed Pepperoni and Fennel
Ingredients
- 1/2 to 1 pound pepperoni cut into bite-sized pieces
- 2 teaspoons fennel seeds
- 1/4 teaspoon celery salt
- 1 teaspoon crushed garlic can substitute 1/4 teaspoon granulated garlic
- 1-1/2 cups water
- 1 large fennel bulb
- sprinkle of salt and freshly ground black pepper (FGBP) to taste
- 2 teaspoons extra virgin olive oil
- sliced semolina bread for dipping
Instructions
- Render the fat out of the pepperoni in a dry pan. Remove and drain on a paper towel. Wipe the pan clean. Then, mix the water, fennel seeds, granulated garlic and celery salt into the pan and bring to a boil. Reduce the flame and simmer for 5 to 10 minutes. Strain the mixture, reserving the water. Discard the seeds.
- Return the broth to the pan and add the chopped fennel bulb. Cook over medium heat with the lid ajar until the fennel begins to soften and the broth reduces by half. Add the rendered pepperoni and cook, covered for another 3 to 5 minutes.
- Add a sprinkle of salt and pepper and, toss. Transfer to a small serving bowl and drizzle on some olive oil. Serve with some sliced semolina bread on the side.
Notes
Craig’s Tuscan Bean Salad
Ingredients
- 8 cloves garlic
- 1 cup water
- 1 tablespoon fennel seeds
- 2 tablespoons olive oil
- 1/2 pound Sweet Italian Sausage (page 113 in “Changing The Game”) or store-bought Italian sausage, removed from casings and chopped
- 3 sprigs fresh Rosemary
- 2 tablespoons pignolis (pine nuts)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper (FGBP)
- 2 cans cannellini beans 15 ounce size
- 1 can red kidney beans 15 ounce size
- 1 can black beans 15 ounce size
- 1 can chickpeas
- Grated Romano cheese optional and for when serving
Instructions
- Preheat the oven to 375°F. Wrap the garlic cloves in a double layer of aluminum foil or place in a garlic roaster with a few drops of olive oil, a sprinkle of salt and hint of FGBP. Roast in the oven for 15 minutes, then check to see if they have browned and softened. If so, remove them and set aside. Meanwhile, crack the fennel seeds and boil in the water for 8 to 10 minutes. Strain and reserve the flavored water. Discard the seeds.
- Heat the oil in a large sauté pan or frying pan over medium heat and mash the roasted garlic into the oil. After 2 minutes, add the sausage, rosemary, and pignolis and cook for about two minutes to brown on all sides. Stir to prevent the ingredients from sticking to the bottom of the pan.
- Add the herbs and continue to cook, stirring, for 2 minutes.
- Add the beans and most of their juices, followed by the fennel-flavored water. You can rinse the bottom of the cans with a little extra water and then add that mixture to the pan, if desired, to aid with flavor. Cook until the beans are tender and the mixture reduces to a viscous consistency, about 15 to 20 minutes.
- Serve immediately with FGBP and grated Romano cheese if desired.
Notes
August’s Recipes of the Month
Small Plates – Chorizo Stuffed Peppers
Caprese Salad
Chorizo Stuffed Peppers
Ingredients
- 2 red bell peppers or 2 poblano peppers or a combination of the two
- 2 tablespoons olive oil plus two teaspoons
- 2 teaspoons minced garlic
- 1 pound my chorizo, crumbled or finely diced (you will need more if your peppers are large and you can use store bought, but the flavor will vary)
- 1/3 cup seasoned breadcrumbs
- 3/4 cup mild flavored shredded cheese such as Manchego, Cotija or Dubliner, etc.
- 1/3 cup ricotta cheese
Instructions
- Halve and rinse the peppers. Then, after setting your grill to medium-high heat, brush them with a small amount of olive oil and grill with the outer portions down until they begin to blister. Turn and grill the inner portions for an equal amount of time. Remove from grill and set aside.
- Start two tablespoons of the garlic in the olive oil in a non-stick pan on medium heat. Add the chorizo and sauté for 2 minutes. Mix in the breadcrumbs so they absorb the oil and cook for another 3 to 5 minutes until the breadcrumbs brown. Mix in the ricotta and most of the shredded cheese. Then, remove from the heat.
- Stuff the peppers with the chorizo mixture and top with any remaining cheese. Then, drizzle with the remaining olive oil and serve.
Notes
Caprese Salad or Tomato, Basil, and Mozzarella
Ingredients
- 2 tablespoons olive oil extra virgin
- 1/2 teaspoon minced garlic
- 1/8 teaspoon freshly ground black pepper (FGBP)
- 3to 4 beefsteak tomatoes, sliced ¼ inch thick, or cherry or grape tomatoes, halved
- 1/8 teaspoon salt
Instructions
- Whisk the olive oil with garlic and FGBP and set aside. Sprinkle some salt onto the tomato slices.
- Plate the sliced tomatoes and mozzarella cheese on a large platter, layer the cheese on each tomato slice. Evenly distribute the shredded basil leaves over the tomatoes and cheese. Or, combine the tomatoes, mozzarella cheese and basil in a salad bowl if using cherry or grape tomatoes.
- Drizzle the garlic mixture and sprinkle the salt over the platter of beefsteaks and serve. Or, drizzle the garlic mixture over the combination of smaller tomatoes, cheese, and basil and toss, then serve.
July’s recipes included:
Craig’s Coleslaw
OUR American Dressing
Craig’s Coleslaw
Ingredients
- 1 red cabbage (about 2 pounds)
- 2 cups shredded carrots
- 1 teaspoon celery seeds, crushed
- 2.5 teaspoons granulated sugar
- 1/8 teaspoon celery salt (more to taste if desired)
- 1/8 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper (FGBP)
- 1/4 cup chopped parsley leaves or two tablespoons dried parsley
- 1 cup mayonnaise
- 2 to 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
Instructions
- Remove and discard the outer leaves and core of the cabbage. Then, rinse and shred the core leaves. Transfer to a large mixing bowl. Shred the carrots into the same bowl.
- Crush the celery seeds and mix with the other dry ingredients. Set aside.
- Whisk the mayonnaise, mustard and apple cider vinegar together until a homogenous blend is achieved. Then, whisk in the mixture of dry ingredients.
- Pour this mixture over the shredded cabbage and carrots. Toss to coat the cabbage and carrots, cover and refrigerate for at least one hour or until ready to serve.
Notes
OUR American Dressing
Ingredients
- 1 tablespoon minced shallot
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1 teaspoon dried dill weed
- 2 teaspoons ancho chili powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Whisk all ingredients together, cover and refrigerate for one hour or until ready to use. Can be refrigerated in an air-tight container for up to two weeks.
June’s recipes included:
Blue Claw Crabs in White Wine and Garlic Sauce Over Linguine
Grilled Oysters and Chorizo
Clams on the half shell topped with Craig’s Cocktail Sauce
Cocktail Mary
Crabs in White Wine and Garlic Sauce Over Linguine
Ingredients
- 1 dozen Blue Claw Crabs
- 1 pound linguine
- 2 tablespoons olive oil
- 1/4 stick unsalted butter
- 1 tablespoon diced garlic
- 1/4 teaspoon finely crushed red pepper flakes
- 2 tablespoons chopped basil
- 3 tablespoons chopped parsley
- 1 teaspoon chopped oregano
- 1 teaspoon salt
- 1/4 teaspoon freshlyground black pepper (FGBP)
- 1 cup white wine or vermouth and brandy mixture
- 2 cups clam juice (use a week solution of chicken broth if you don’t have clam juice)
- 1 teaspoon Old Bay Seasoning or anequal combination of granulated onion, celery salt and paprika
Instructions
- Stun the crabs in very hot tap water and clean by sticking a clamming or butter knife underneath and behind the shell and prying upwards. Scrape out internal organs, lungs and face, rinse thoroughly and set aside.
- Begin heating water for the pasta. Add the linguine with a half of a teaspoon of the salt after it comes to a boil and when the crabs are almost done cooking.
- In a separate pot, large enough to accommodate the crabs in one or two batches, start the garlic in the olive oil and butter along with the hot pepper over medium heat. After one minute, add the basil, parsley, oregano salt and pepper and cook for another minute.
- Add the wine and clam juice then, half of the crabs. Sprinkle on half of the Old Bay seasoning and stir to mix well and coat the crabs with the mixture. Reduce heat to medium-low, cover and simmer for approximately five minutes until the crabs turn orange. Toss the crabs occasionally to coat them in the liquid. Remove the crabs from the pot and transferto serving platter. Repeat with the second batch of crabs.
- Prepare linguine to desired tenderness, strain and put in a large pasta bowl. Pour the liquid portion of the mixture over the linguine and mix well. Top with some of the crabs from the serving platter.
- Serve by first distributing some of the pasta and liquid to each bowl and top with a crab or two. Grated Romano cheese on the side is recommended.
Notes
Grilled Oysters and My Chorizo
Ingredients
- 2 dozen oysters, shucked and on the half shell
- 1/2 cup seasoned breadcrumbs
- 1 stick unsalted butter
- 2 tablespoons finely diced shallot
- 1 tablespoon crushed or finely diced garlic
- 1/4 cup finely diced poblano pepper
- 1/4 teaspoon salt
- 1/2 pound Chorizo sausage, casings removed and crumbled
- few drops freshly squeezed lemon juice
Instructions
- Lightly toast the breadcrumbs in a dry pan, transfer to a bowl and set aside.
- Melt the butter in the pan over medium low heat and add the shallot, garlic, pepper and salt. Whisk slowly to prevent burning and cook until the butter begins to brown. Remove from heat and refrigerate to solidify, stirring occasionally to achieve a homogeneous mixture.
- Top the oysters with a spoonful of the butter mixture followed by a few pinches of the breadcrumbs. Drop a few pieces of the crumbled Chorizo onto each oyster and grill over high heat until oysters are warmed or slightly cooked, being careful not to completley cook them, about 3 to 5 minutes.
- Remove from the grill and plate. Squeeze a few drops of fresh lemon juice over each oyster and serve.
Notes
Craig’s Cocktail Sauce
Ingredients
- 1 cup ketchup
- 1 tablespoon freshly squeezed lemon juice
- 1 to 2 tablespoons prepared horseradish sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon celery salt
- 1/8 teaspoon freshly ground black pepper (FGBP)
- 1/8 teaspoon cayenne pepper or finely crushed red pepper
Instructions
- Whisk all the liquid ingredients together and set aside, starting with only one tablespoon of the horseradish sauce.
- Whisk in the dry ingredients and taste to see if it is to your liking. Add additional horseradish sauce until you can no longer distinctly taste the sharpness of the ketchup and to meet your expectations of flavor balance and “heat.” You can also add more hot pepper if you would like it to be spicier. Refrigerate for at least one hour or until ready to use.
- Spoon the desired amount of cocktail sauce onto your seafood or off to the side when using. Leftover cocktail sauce can be frozen for up to a month.
Notes
Cocktail Mary
Ingredients
- 2 parts premium vodka
- 1 to 2 parts Craig's Cocktail Sauce see previously posted recipe
Instructions
- Mix the vodka and Craig’s Cocktail Sauce in a shaker with ice.
- Pour with the ice into a low-ball glass and garnish with the leafy end of a piece of celery and/or a sprig of fresh Rosemary. Enjoy.
Stay tuned for more recipes of the month from Craig Tomsky, author of Changing The Game.