Here is yet another meal I made yesterday. Penne pasta with white cheddar kale pesto and boneless skinless chicken thighs cooked in garlic butter. To be honest, the sauce came in a jar, but it all still turned out well. The glass bowl that is pasta is in was actually my parents wedding gift.
Something I made a few weeks ago, a lot of anxiety with this one Could be the most anxious venture, but then I remember the glazed cakes hehehe.
Here is a halal chicken shawarma I just made on greek pita bread with garlic sauce and pickles imported from Syria.
I have several recipes/finished meals below to please most people around the world. To remind those who have forgot and to introduce those who are willing to explore culinary delight. Apologies in advance to our Muslim readers this one is not for you and there is no substitute I know of but if any knows I too and willing to try . Spam & chips Spam & Eggs Spam, chips & eggs Double Spam & chips Spam, chips, eggs & beans Spam, lettuce & salad cream sandwiches Fried spam & ketchup toasties Spam in the hole Spam Vindaloo- (work in progress) enjoy.
It is nice to also see that the Washington Department of Fish & Wildlife has cooking videos on their YouTube channel. Here is this one on how to make a salmon ceasar salad. Salmon ceasar salad was one of my favorite menu items at a restaurant in my hometown. Sorry to digress but other things I liked there included their beef dip sandwich which was sliced prime rib on french bread with sharp yellow cheddar cheese that I would dip in their au jus sauce and their horseradish sauce with a side of french fries. I also liked their fried chicken tenders with jalepeno ranch dressing and their chorizo fries, especially during Happy Hour. The restaurant was called The Maze Stone Grill & Lounge in San Jacinto, Riverside County, California. Here is the salmon ceasar salad video from the Washington Department of Fish & Wildlife. How to prepare a salmon Baked salmon tacos with mango salsa Salmon ceviche
Here is another meal I just made. Halal beef burgers with arabic style semisoft cheese on brioche buns. I plan to spread garlic sauce on the buns, similar to the sauce I use when I make shawarmas.
Some lemon cream fettucine I made last week, made my own pasta noodles because I had egg yolks leftover from macarons. Pasta Pasta Sauce base, before I added the cream (butter, lemon, chilli flakes, garlic) Finished product
Ok, so another thing I forgot to mention for the ground bison spaghetti squash recipe is that i typically add carmelized diced onions to the mix, which I cook/carmalize in a separate pan in butter. Once my onions are finished, I add them to my ground bison tomato basil marinara sauce. About the french bread pizza, if I were to add the ground Italian sausage and sliced black olives, in order to make room for my sausage and olives, for each pepperoni slice, I would have to slice down the middle two times in separate directions giving my pepperoni slices a triangular shape if you will. Another recipe I want to try making is chicken pesto french bread pizza. When I make these french bread pizzas, I will let you all know on this thread.
It is nice to see the Nebraska Game and Parks Commission have cooking videos on their YouTube channel as well. Deer Pinwheels Smoked Deer Ham Corned Goose Reubens
Here are some cooking and food preparation videos from the Alaska Department of Fish & Game. How to Can Salmon Two different ways to filet a salmon How to Make Fish Stock (Broth) Smoking, Canning, and Pickling Fish
Texas Parks & Wildlife has some great cooking videos on their YouTube channel as well! Crappie cooking Redfish fried 3 ways Grilled Venison Teal Yakitori Feral hogs tacos Buffalo dove breasts Alligator ancho chili rellano How to filet and freeze a fish Introduction to Dutch oven cooking Basic meals using a Dutch oven Gourmet meals using a Dutch oven
Regarding my cooking, I can't believe I didn't share my favorite recipe yet. My favorite thing to cook is crab cakes. I get canned crab meat and it has to be real crab and not imitation crab. I put the crab meat in a mixing bowl and mix it with real mayonnaise, dijon mustard, sour cream, and raw eggs. I use eggs instead of bread crumbs to hold it together as bread crumbs overpower the flavor and texture of the crab whereas eggs compliment/flow with it. I scoop the crab base if you will out of the bowl and cook it in a frying pan in either regular butter or ghee and cook them in the same manner you would pancakes. The sauce base using sour cream, dijon mustard, and real mayonnaise I make a side mix separately and use it as dipping sauce for the crab cakes. The two main sides I would have with that meal are french green beans cooked in salt, black pepper, and butter alongside roasted fingerling potatoes with butter, salt, and black pepper. When my mom cooked fingerling potatoes, she used to like to turn them into mini loaded baked potatoes using not just the butter, salt, and pepper but also cheddar shredded cheese, sour cream, and bacon bits. Not sure how she fit all that into individual fingerling potatoes, but they turned out well. The sauce base for the crab cakes, I also like to use for chicken dijon. For the chicken dijon, I like to use boneless skinless thighs that I cut into either strips or medallions, the latter works better in my opinion. I cook the pieces of chicken in a frying pan in butter, salt, and black pepper cooking each piece of chicken on each side for 7 minutes. After my chicken is finished, I pour the dijon sauce base if you will into the frying pan and stir it around and then let it simmer for a while. The sides I serve the chicken dijon with are either fingerling potatoes or mashed red potatoes with the skin in, and french green beans the way I described them above. Another thing I enjoy making is lamb tostadas. I cook ground lamb in salt, garlic, parsley, and butter. I pan sear yellow corn tortillas in a frying pan in butter until they start to crisp and then afterwards, I place the ground lamb onto the tortillas. I then sprinkle shredded colby jack cheese onto the ground lamb, let the cheese melt and then place a dollop of smashed avocado and a dollop of sour cream on top. For the smashed avocado/guacamole, I like to keep it simple just using finely chopped cilantro (or just the cilantro leaves), avocado, and salt and mix it up in a bowl. My other version of tostadas is breakfast tostadas. I usually use ground chorizo sausage that I cook in a frying pan in butter. In a separate frying pan in butter, I cook my scrambled eggs on a low flame. In another pan, I pan sear my yellow corn tortillas in butter until they crisp. After my eggs and tortillas are finished, I place scrambled eggs onto each tortilla, then place the ground chorizo onto the eggs and then sprinkle shredded colby jack cheese onto the chorizo and then as soon as my cheese melts, I place a dollop of smashed avocado the way I described it above on top of the tostadas and start eating.
Since this post, the Texas Parks & Wildlife YouTube channel has uploaded a few more cooking videos. Red Snapper Ceviche
The Indiana Department of Natural Resources also has several great cooking videos on their YouTube channel involving the use of native plants and wildlife. Venison Parmesan Bluegill meatloaf muffins Fish Tacos Buffalo squirrel sliders Morel mushrooms Venison pumpkin chili Sesame venison kebabs Turkey and white bean casserole Seared duck with cranberry sauce Chili lime salmon with mango salsa Bluegill chowder Stinging nettle pesto with oyster mushrooms and burdock Dove hunting Thai catfish bites with spicy cole slaw Creole frog legs Deep dish venison pizza Dove jalapeno poppers Venison steaks with blue cheese sauce Ice fishing for bluegill
