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Beer Pickled Jalapenos

A few months ago, I really started getting interested in trying varieties of craft beers. Especially IPA's which have been my beer of choice since they were introduced to me in the early 2000's. I do have to say that the introduction in to exploring crafts was all thanks to my friend Mark Misura though. I really had not put any thought toward the inner workings of the craft beer world until I started listening to his podcast and he started sending me info on some beers to try. He also had sent me an article/recipe one day on pickling jalapenos with beer. I obviously was really intrigued and the next day bought the stuff to try my hand at it. Below is the adaptation of that recipe that I used. If you aren't an IPA person, maybe try a beer that you prefer. My main suggestion would be that you try using a beer that is full of flavor and you really enjoy. I wouldn't go using one of the expensive, limited run type beers, but one of my favorite common IPA's is Goose Islan...
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Scotch Egg

Although this is an extremely old time preparation with many variations, I did not get exposed to this amazing preparation until around 2014 when I saw it being done on a TV show. It is stated that the earliest printed recipe to the Scotch Egg was as early as 1809. There are many variations that you can find when you search the internet, my favorites being April Bloomfield's as well as Georgia Pellegrini's Chorizo Scotch Egg. Below is my own adaptation. I like mine as a hearty breakfast preparation, but many use for a snack or even bar food; serving it with dipping sauces like Ranch Dressing or Hot Sauce, etc. Either way, you won't be disappointed when you try it! Once you have the dredging station and ingredients laid out, the rest is a breeze! Here's what you'll need: 1lb loose ground sausage of your choice 10 eggs; 6 soft boiled and 4 beaten for dredging 1 cup flower Panko bread crumbs The assembly and the cook- Soft boil 4 eggs for about 5 1...
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Venison Carpaccio

Venison Carpaccio This is one that I tried just spur of the moment a few weeks after attending a multi course "wild game dinner" at one of our favorite restaurants. Being that this is a dish served basically raw, I like to serve this after the meat has been frozen for a few days. Have fun with the garnish and additional flavors, that's what I did and it turned out great. This would be awesome as a snack or a small appetizer while sharing a multi course wild game meal with friends and family.  The prep is super easy- You will need the following: A piece of venison tenderloin about 4-6" long. Salt and Pepper 2 sheets approximately a 1-2 feet of saran wrap The assembly- Lightly salt and pepper the entire whole tenderloin. To sear or not is completely optional. For this one I rolled it in a screaming hot cast iron pan for 30 seconds max. If you decide not to sear, just move on to this next step. Tightly wrap the loin in saran wrap and throw it i...
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Turkey Schnitzel

Turkey Schnitzel Although I have yet to be successful when it comes to turkey hunting, it is not for the lack of trying. I saw this dish created on an episode of Meat Eater and instantly knew that it had to be a winner. I gave it a go with store bought turkey breasts and it did not disappoint one bit!If you still have some wild turkey meat in the freezer, definitely give this a try. Or, if you're in the same boat as I am, pick yourself up some store bought breasts and give it a whirl. I tend to like trying all recipes with store bought meat to attempt before I take a chance at possibly ruining that hard earned protein we all hold so dear.  The recipe for the turkey is very simple- All you need is the following: Turkey breast Salt and pepper 1 lemon Panko bread crumbs  Vegetable oil  2 feet of plastic wrap or tin foil The assembly and cook- Lay breasts in foil or plastic wrap and fold end over to sandwich the meat inside. Hammer the breasts...
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