Here is a great example of why I need testers. I am totally guessing on most of these measurements! This was a great dinner though. Nicely balanced and pretty.
Kale Slaw
2 T. Hellman's mayo
1 t. apple cider vinegar
1 t. agave nectar, probably equivalent to 1 t honey
salt, pepper
1/4 small onion, sliced thin
1 clove garlic, crushed
1/2 sweet pepper, any color, diced
1 small bunch of kale, sliced thin and chopped again lengthwise
1 small ear of fresh sweet corn, uncooked and cut from cob
Whisk together mayo, agave nectar, salt, pepper, garlic, and vinegar. Toss in remaining ingredients until everything is well coated. Cover and refrigerate at least one half hour.
Fried Venison Steaks
My mom used to call these "minute steaks," probably because they are fast and easy to make. You can use venison backstrap, venison ham steaks, or beef cubed steak.
Whisk together 2 cups milk, 2 T vinegar, a good couple of splashes of your favorite hot sauce, 1 T salt, 1 T pepper, and 1/2 cup cream. Tenderize steaks with a tenderizer or the back half of a chef's knife, add to milk mixture and marinate at least one half hour. One at a time, remove from milk and dredge through plain flour to coat. Fry at med heat until brown on both sides. Place on a draining rack and sprinkle lightly with salt. Serve warm.
Baked Mashed Potatoes
Place one cooked white potato, skin and all, 1/4 c. cream, 1/2 c. milk, 1 T butter, 1/4 c. shredded colby jack cheese, salt, and pepper in a small, oven-safe dish. Mash together until well blended. Bake at 375 until brown at the edges and bubbly. Don't think about the calories.
0 comments:
Post a Comment