I saw this on a cooking show and thought; texture on a deviled egg? What a great idea. I did make some changes in my normal recipe since the breading had a salty nature. I used honey Dijon mustard to balance that change. I also added some chives to bring some herbals to the party….

My dad used to make this every hunting season. I am still using the gifted venison I was given by my neighbor. I kept this as true I can remember; I even used rutabaga which I hated growing up. The stars are the venison, Burgundy wine, (my dad used cheap stuff from the Bi-Low grocery),…

Mexican hot chocolate is one of the most classic uses of cacao in Mexico. It’s not sweet enough for American taste so I took care of that with the use of sweetened condensed milk. The wow components are the 60% dark chocolate, the cayenne and the cinnamon two ways with fireball. Don’t cheep out use…

One of my favorite dishes is the Italian classic veal saltinbocca. Now I am using venison which is much stronger than veal so I accounted for that with the other flavors. Sage, prosciutto, capers, shallots, garlic, in a white wine sauce. My neighbor Chris game me some venison and I was off to the kitchen….

Fancy football food or new Hors d’oeuvres. We This is something my oldest would hate; allergic to shellfish and hates mushrooms. For the rest of us it has a fried Italian herb oyster, capers, and Parmesan cheese. I used large cremini mushrooms to hold more goodness. I hope you like it. 12 cremini mushrooms stems…