Seared Chipotle and Garlic Venison (600x450)

Seared Chipotle and Garlic Venison

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Game is turning up more and more in many fancy restaurants because, like venison, most of it is low in fat and has about half the calories of most cuts of beef, pork and lamb. All game available from butchers is farm raised and is not as “gamey” as wild meat. Because venison is so low in fat, often the cook needs to add additional oil or fat during the cooking. It is best cooked rare or medium-rare. If you can find it, you can substitute elk for the venison.

Ingredients

Smoky Chile Marinade
4 dried chipotle chiles
1 cup hot water
8 cloves garlic
½ cup chopped onion
1⁄3 cup olive oil
½ cup dry red wine
2 tablespoons red wine vinegar
2 teaspoons Dijon-style mustard
2 teaspoons brown sugar
2 teaspoons ground chile de arbol or other ground hot chiles
1 teaspoon Worcestershire sauce

The Venison
4 venison steaks or substitute beef steaks, 1 inch thick

Instructions

Cover the chipotle chiles with hot water and soak for 30 minutes to soften. Drain and remove the stems and seeds from the chiles.

Sauté the garlic and onion in the oil until soften. Allow to cool. Place all the ingredients, except the venison, in a blender or food processor and puree until smooth.

Place the meat in a nonreactive pan, cover with the marinade and marinate, covered, for 2 hours in the refrigerator.

Grill over a medium fire, basting frequently with the marinade and turning often, for about 16 minutes, until rare or medium rare, internal temperature at 150 degrees F. Slice one of the steaks open to check for doneness, if you wish.

Red Chile & Lime Shortbread Cookies (275x183)

Red Chile & Lime Shortbread Cookies

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This traditional butter shortbread has a bit of Red Chile Rub added, giving these cookies a sublte hint of heat. Scoring the dough into wedges before it is baked makes it very easy to break into individual cookies. Once cooled, gently break the cookies along the lines. This dough may also be rolled out and cut with a cookie cutter, if you prefer.

Equipment: Plate Setter, 9-inch round cake pan
Set the EGG for indirect cooking with the Plate Setter, legs down.
Preheat the EGG to 300 degrees F.

Ingredients

Ingredients
8 tablespoons unsalted butter
1/4 cup granulated sugar
1/2 teaspoon table salt
2 teaspoons lime zest (1 to 2 limes)
1 teaspoon Red Chile Rub (see recipe)
1 cup plus 2 tablespoons all-purpose flour

Instructions

In a large bowl using an electric mixer, beat the butter, sugar, salt, lime zest, and Red Chile Rub on low speed until the butter is creamed but not completely smooth. Scrape the butter off the sides of the bowl. With the mixer on low, gradually add the flour until the dough forms a ball.

Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough 1/4 inch thick. Place the dough in the cake pan. Spread the dough evenly with your fingers, pressing the dough into the edges of the pan. Using a paring knife, score the dough into 8 to 12 equal wedges. Do not cut all the way through the dough.

Place the cake pan on the Plate Setter. Close the lid of the EGG and bake for 7 to 8 minutes, or until light brown. Let the shortbread cool.

Break the shortbread into wedges and serve.

Red Chile Rub

Red Chile Rub

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Ancho chiles are the dried version of the poblano pepper. They are also the sweetest of the dried chiles. Here ground ancho chile is mixed with toasted spices to produce a favorite rub. It has even found its way into Red Chile & Lime Shortbread Cookies (see recipe).

Ingredients

Ingredients
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon red chile flakes
1 tablespoon ancho chile powder
1 tablespoon kosher salt
1 teaspoon sweet paprika
1 teaspoon garlic powder

Instructions

Toast the cumin seed, coriander seed, and chile flakes in a small skillet on the stovetop for about 5 minutes, or until fragrant. Remove from the heat and allow to cool.

Transfer the toasted spices to a spice grinder along with the chile powder, salt, paprika, and garlic powder. Grind for 15 to 20 seconds, until the spices are completely ground. Transfer to an airtight container until ready to use.

Louisiana-style Hot Sauce

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This sauce is seriously hot! Recipe by Mike Stines, Ph.B.

Ingredients

1/2 cup diced habanero and birdseye chiles
2/3 cup white wine vinegar
2 teaspoons coarse kosher salt

Instructions

Rinse the chiles under cold water to remove any dirt and pat dry. Cut the stems off of the chilis and finely dice (remove seeds if desired). Place the chiles and vinegar in a two-quart non-aluminum saucepan. Add the salt and bring to a low boil over medium-high heat. Reduce the heat to medium and simmer the chiles for five minutes. Transfer the liquid to a food processor and blend until smooth. (Be careful not to inhale the fumes during processing!)

Pour the sauce into a sterilized bottle and refrigerate for at least three weeks, inverting and shaking every few days, to develop its full flavor. (If refrigerated, this sauce will keep for about three months.)

Asian Shrimp Salsa with Pomegranate Vinaigrette and Wonton Chips

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This recipe features PAMA Pomegranate Liqueur in a vinaigrette that could be used on a variety of salads. For more recipes, visit www.pamaliqueur.com.

Ingredients

Salsa:

½ lb. medium shrimp, cooked and peeled

1 jalapeño pepper, chopped

1 shallot, peeled and chopped

1 medium tomato, cored and chopped

1 green onion, chopped

¼ cup chopped cilantro


Vinaigrette:

3 tablespoons PAMA Pomegranate Liqueur

1 teaspoon chili garlic sauce

1 teaspoon rice vinegar

1 teaspoon sesame oil

Salt and freshly ground white pepper

Vegetable oil for frying

Half a package of square wonton skins (about 20 skins)

Instructions

Combine all vinaigrette ingredients in a small bowl and whisk together.

Put the shrimp, jalapeño, shallot, tomato, green onion, and cilantro into a wide shallow bowl. Add the vinaigrette and toss. Marinate in the refrigerator for 30 minutes or up to 2 hours.

Meanwhile, make the wonton chips. Pour oil into a stir-fry pan to a depth of 1 ½ inches and heat over medium-high heat to 350 degrees F. While the oil is heating, line a plate with two layers of paper towels.

Cut the wonton skins into triangles. Working in batches, fry the skins, turning occasionally, until crisp and golden brown (about one minute per batch). Drain on paper towels.

Serve the salsa with the chips on the side.