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
This recipe should serve two to four people depending on the size of the heart and apple, and if you are serving it with other small plates or offerings. Sometimes, to make it go further and to bring more authenticity to this dish, I'll serve this recipe over farro that has been cooked separately.
Servings: 4
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
Suggested side(s): Sliced bread for dipping or over cooked farro, more small plates. 😊
Suggested wine pairing(s): Chianti Classico, Cuvee, Merlot, Primitivo, or Zinfandel
Deer Stand Rosemary Shortbread Cookies
Ya know… I usually don’t eat while I’m on stand. I just hunt. And over the years, I have learned (the hard way) that snacking at the wrong time can ruin your hunt. Let me count the ways I’ve been “BUSTED:” 1. Deer may see your unnecessary movement when reaching for and/or eating your snack.2. Scent from your snack may alert your quarry. Ok. Maybe that is a reach. But, this is written by someone who is meticulous about paying attention to wind direction and velocity and, eliminating as much of his scent as possible when going on a hunt.3. Noisy packaging. C’mon! Some of that packaging material is extremely loud. You may have noticed that yourself when you are sitting on a calm day and attempting to quietly open a plastic package. And what about the digging around in your pack? It’s the “human is here” noise equivalent of squirrels chasing each other around your tree!4. Speaking of noise, did you ever hear yourself chew while on stand? Personally, I think I sound like a horse no matter how quietly I attempt to chew and, I’ve always wondered how much of that the deer can actually hear.I’ve tried various types of snacks over the years such as my “Twice Smoked Goose Jerky,” an apple or pear, protein or nut bar, or some type of small, packaged snack, and would keep them in my pack in case I got hungry. But, I have come to realize that none of these can be as stealthy or delicious (with the exception of my jerky) as Susie’s Deer Stand Rosemary Shortbread Cookies. I’ll grab a handful of these babies, wrap them in a napkin and stick them in my handwarmer pockets where I can easily reach them with minimal movement. Not only do they practically melt in your mouth, but it’s also quite possible the hint of rosemary, the secret ingredient that differentiates these shortbreads from others, does not alert the game. Of course, with this treat, a handful is typically not enough and it’s a good thing that I can only fit so many in my pocket. Or, I would end up turning my hunt into a food fest and likely take the entire batch. Here’s how you make your own batch. Remember, keep it to a handful (if you can) and have a great hunt.
Servings: 6
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
I don’t offer a pepperoni recipe in my book, "Changing The Game" because I use my large game meat in so many other ways. But, if you have your meat processor do part of your deer as pepperoni sticks or you just get some store-bought pepperoni, this is a refreshing way to use it with a fennel bulb that might get you some points with your better half. Often used on nights when I’m returning late from a hunt because we were trackin’… or something like that. Pro tip: You may want to ensure you can pick up a fennel bulb and pepperoni on the ride home if you don’t keep some safely stored in your truck during hunting season. Also, make sure you have access to one of the recommended types of wine below to pair with this recipe. Doing so is almost certain to keep you out of the doghouse. Have a great hunt!
Servings: 4
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
Suggested side(s): More small plates. 😊
Suggested wine pairing(s): Chianti Classico, Primitivo, or Zinfandel
Craig’s Tuscan Bean Salad
Sue and I were celebrating our birthdays, which are a week apart (I won’t tell you who’s older), at a little Italian restaurant she found in lower Manhattan during early September 2001. We shared a salad very similar to this one as an appetizer and immediately thought, “We need to do this at home!” We have been able to duplicate the flavor profile exactly and the recipe as a whole, except for one type of bean we were not able to identify. Not kidding. Our only real dilemma with this recipe is that we cannot decide if it’s an appetizer, main course, or side dish, so try it any way you wish. We are proud to be sharing it with you because that restaurant is sadly no longer there. We hope you enjoy this recipe and please, “Never forget.”
Servings: 12
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
Suggested sides: Can be served on its own or over finely chopped fresh kale.
Suggested wine pairings: Chianti Classico, Primitivo, Merlot, Zinfandel
August’s Recipes of the Month
Small Plates – Chorizo Stuffed Peppers
Caprese Salad
Chorizo Stuffed Peppers
Susie loves to “nosh” and as I mention in the book, that’s her word, not mine. But, I’m the one that makes it happen. Ooooo! So, the next few recipe postings I'll be sharing, prior to the kick-off of hunting season, will be some quick and easy small plates for you to enjoy. We typically pair these with wine on a Sunday afternoon while waiting for the main course to simmer down or finish smoking.
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
Suggested side(s): More small plates. 😊
Suggested wine pairing(s): Chianti Classico, Petite Sirah, Primitivo, or Zinfandel
Caprese Salad or Tomato, Basil, and Mozzarella
This recipe is in "Changing The Game" and I refer to it as "Tomato, Basil and Mozzarella" because most of the time we are slicing some of our larger tomatoes and layering the mozz and fresh basil on top, rather than halving and using smaller tomatoes and then serving tossed in a salad bowl as a Caprese Salad. It's a wonderfully refreshing and fulfilling accompaniment to main courses such as grilled game steaks no matter which version you try. But, we also love the sliced version when offering this dish with a selection of other "small plates."
Servings: 6
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
There are very few store-bought coleslaws that wow me and make me think, “I have to come back and get some more of this.” So, I developed my own. A little of this slaw pairs nicely with or on my Profoundly Poignant Pulled Pork sandwiches topped with my Ol’ Yeller Dawg.
Servings: 10
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
Suggested pairings: Your favorite summer fare.
Suggested wine pairings: Select your wine based upon your choice of main course.
OUR American Dressing
Try my version with your pastrami, on lightly toasted rye of course. You can even add a little of my coleslaw to that combo. Or, use it on a fajita, "Liberty Steak" or po'boy of your choice, salad with a few croutons… You get the picture. Enjoy!
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
I came up with this recipe while vacationing on LBI 25 years ago and it has been a summer favorite ever since and whenever the crabs are running. That’s Long Beach Island for those of you who are not from around here and it is one of the barrier islands on the Jersey (sea) Shore. Most of us around here just call it “the shore.” For example, I’m so excited that I’m goin’ down the shore this weekend!” I was cooking for Sue’s side of the family who we were vacationing with, and everyone wanted crabs since we were down the shore. See. I just said it. So, while enjoying some shucked clams on the rooftop deck, I came up with this simple recipe that would allow us to enjoy picking at the crabs over the course of a few hours. The pasta is here for when you get hungry. Just take a few bites and then you can get back to your crabs.You will note the crabs in this recipe have been cleaned. If you are not familiar with how to do that and desire a little more instruction than the information provided in step 1, I uploaded a short tutorial onto my “Craig’s Pro Tips” page you can refer to. Mangia!
Servings: 6
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
Suggested sides: Lots of napkins, a tool to crack the crabs, and a clean shirt.
Suggested wine pairings: Albariño or Chardonnay.
Grilled Oysters and My Chorizo
I feel truly fortunate to have an awesome seafood purveyor, Metropolitan Seafood, down the road from me, where I can obtain a variety of fresh oysters from both coasts and have them freshly shucked while I wait, or if I had called ahead. It’s also great they have knowledgeable staff who can help you select from the wide variety of oysters they usually offer for the meal you are going to prepare. For this recipe, I have to give credit to my wife, Susan who helped me “put it over the top.” She is the one who suggested use of the poblano pepper to obtain that “sweet heat” flavor in the butter mixture that will blend with the salinity the oyster provides and the savory flavor of my Chorizo. Don’t feel bad. My mouth just began to water too, as I was writing that. As for the Chorizo, store-bought will work (to some extent 😊) if you do not yet have your copy of “ChangingThe Game” which contains the recipe to make up a batch of my Chorizo. Eh. Don’t sweat it. Maybe you’ll have a copy by the next time you make this recipe.
Servings: 6
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
Suggested sides: Serve as an appetizer or with other “small plates” such as Craig’s Eggplant Caponata (page 135 in “Changing The Game.”)
Suggested wine pairings: Pinot Noir, Rose’ or even a sparkling Cuvee.
Craig’s Cocktail Sauce
I’ve spent quite a bit of time developing a cocktail sauce that floats my boat… whether it be a shrimp boat, crab boat, clam boat or any other type of boat you can name. I was looking for a balance of flavor with a good amount of spiciness that can be used on all types of seafood. This is my go-to cocktail sauce that nicely complements many types of shellfish: shrimp, clams on the half shell, “Craig Cakes” (crab cakes) while not overpowering the flavor of the seafood. It’s even terrific on sliced semolina bread and when used in cocktails. Oh. Yeah. You’ll get to meat “Cocktail Mary” in the near future. Stay tuned.
Servings: 8
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
Suggested uses: Serve as an accompaniment to various types of seafood such as shellfish and crab cakes and even on sliced semolina bread.
Suggested wine pairings: This will be dependent upon your main course and how the cocktail sauce will work with both.
Cocktail Mary
If you read “Changing The Game,” you know I’m not one to let something go to waste. Especially, if it is something good like Craig’s Cocktail Sauce. So, one afternoon after finishing some clams on the half shell and brainstorming with daughter, Jenna, what to do with the small, remaining portion of cocktail sauce, we decided to give Bloody Mary a make-over. Let’s be frank, here. Bloody Mary was never my kind of drink. But, with a little help from her friends here at changingthewildgame.com… she just may be the hit of your next party.
Servings: 1
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.
