We have prime rib at the holidays most years. This year was no different; we got ours at A to Z Butcher in Stafford. Here is why I use a local butcher instead of a local mega-mart: a request to debone the roast and tie the bones back on. That said, I tried a new…
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Blood Orange Oyster Granita
A New Year’s Eve dish. It remarkably has very seasonal flavors like blood orange and oysters. The granita is a nice flavor delivery system bring a fresh flavor to the classic oyster’s on the half shell. Other flavors are garlic, Old Bay and lemon. I hope you like it 6 oysters in half shellJuice from…
Venison Enchiladas
This is a follow on recipe from a couple of days ago. I cooked a rack of venison and had some left over. What to do? A wet enchilada sounded good. I took the leftovers cut it thin added some taco seasoning, cheese, and green hatch chili sauce. Since I left the venison rare so…
Venison Chops
While at my friends at A to Z Butchers, I saw in the display case some venison chops and decided they would be the wow factor to the Christmas dinner. I used some of my dad’s tricks, marinating in wine to eliminate the gaminess and to add flavor. My so -in-law cooked it hot and…
Asian Surf and Turf
This dish has the Asian trinity along with pork which is more common in Chinese cuisine than beef. I also used crab meat which is readily available in Vietnam. This dish is salty, sweet, earthy, and spicy. It’s more of a collaboration of countries than a regional dish. The slaw has vegetables with a kimchi…
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