Elk Burger Redux And More.

Ross and I cut and hauled and handsplit about 2 cords of wood these last 2 exquisite fall days. We ate meatloaf style elk burgers this time( moist and tender, more flavor than straight elk), breaded zucchini sticks fried in olive oil, sauteed largemouth bass and bluegill topped with with garden fresh pesto and tomatoes , drank Cabernet and Pinot Noir and talked of old times. It was all good.  I'm a chef. He's a winemaker. A shared history of good food, wine and memorable times. We were boy scout camp counselors at Many Point Scout Camp NE of Detroit Lakes, Mn  back in the 60's.
         Prior to that as a scout I had flunked cooking merit badge three times, once after frying pork chops in vaseline because I had forgot to bring cooking oil on the canoe trip. I thought that vaseline would work because it was slippery like cooking oil. It didn't.
        A yr or two later in Detroit Lakes, I would meet and hang out with Jessica Lange the actress,before she was Jessica Lange if you know what I mean, although she did have the same
 name. She was smart, somewhat affected(as if she knew what her future would be; also naive - she did not yet know how to inhale the smoke of a cigarette but did it unknowingly with great style), and strikingly beautiful. The big screen never did her looks justice.

        Cut your zucchini into 3 inch by 1/4 inch strips and dip in eggwash and seasoned flour and place in a half inch of med hot oil. Cook till golden and turn, cooking till golden on the flip side. Drain on paper towels. Season with sea salt, granulated garlic and ground cayenne pepper. Eat. The zucchini is so moist that you do not need a dipping sauce, but if you must you can use red sauce, ranch dressing or pesto( my favorite).

       Dredge your fish filets in seasoned flour and saute' in olive oil for a couple of minutes till golden, turn over, add cherry tomatoes cut in half, spoon pesto on top of filets, add 1/2 cup white wine to pan, cook about 2 minutes till done. Plate filets and pour sauce and tomatoes over filets. The tomatoes( garden fresh) and pesto add a depth, richness and complexity to the fish that doesn't overwhelm the natural freshwater flavor of the fish.

      Elk burgers done meatloaf style - with the addition of eggs, breadcrumbs and seasonings - salt, pepper, garlic, cayenne, worcestershire - produce a burger that is moist and tender . Caramelized onions and a sauce of 2/3  ketchup and 1/3 mustard and tabasco to taste complete this perfect venison burger.    



    

                

Elk Burgers

Gotta love it when your son in law drops off last yrs excess inventory of assorted pkgs of venison sausages and elk burger in anticipation of this yrs take. They've got plenty. They're gonna get more. They know it. They've done it for yrs. It's a done deal. They are cleaning out the freezer.
Lucky me.
It is nearly 2 weeks into September and the sky and the light has changed; today's wind blustry, thrashing the pines and oaks, leaves and branches left on the yard.  A week ago the wild rice tendrills were green with purple tops as I knocked a few into the canoe. A meager yield this season due to to early heavy rains and later strong winds. What was left was laying half down and it was a one side of the canoe half harvest of a quarter crop. Not a lot. Like hobby ricing.
I fried the elk burgers, seasoned w/ salt, pepper, garlic in a black cast iron pan, along with carmelized onions and plenty of garlic,  and at the end added worcestershire sauce and smoked cheddar cheese.
We ate them on whole grain bread w/ketchup and mustard and tabasco to taste.
Luscious, assertive and wild.
October on the palate.   

Summer's Bounty

A simple saute in olive oil of the late summer vegetables of zucchini,summer squash, cherry tomatoes, squash blossoms as well as fresh basil, mint, chives, garlic and wood fire Weber grilled and shaved chicken(optional) served in an alfredo sauce w/grated Italian cheeses over angel hair pasta. Hallelujah!

Garden Pizza

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             Another Olympics watching snack - pizza made from frozen whole wheat bread dough and jarred marinara sauce. Add halved cherry tomatoes, diced summer squash and fresh basil from the garden. Season w/ crushed red pepper, and garlic. Drizzle with olive oil. Top with assorted Italian cheeses.Eat your pizza, drink your wine or beer, enjoy the games, the athletes, their accomplishments.

Egg Salad Garden Style

                A simple lunch of egg salad w/ just harvested cherry tomatoes and basil from the garden. A glass of  V8 juice on the side. Add a tablespoon of vinegar to the water that you boil your eggs in. It makes them easier to peel. Serve the egg salad open faced on whole wheat toast.

Nachos From The Garden, Olympic Style

                  Olympics watching nachos with pinto beans in chili sauce, carmelized onions, jalapeno peppers, garden tomatoes, summer squash blossoms,jack cheese, garlic, parsley, cilantro, mint and fresh squeezed lime juice.
               The perfect accompaniment along with a cold beer or a margarita on a luscious summer night while watching the greatest of games.

Bruschetta w/ Garden Tomatoes, Basil and Parmesan Cheese

             When you have Olympic fever and it is a hot summer eve and you are intrigued and inspired by the summer games and the astonishing performances of the athletes,you want to have a platter of assorted bruschettas and a glass of wine as an accompaniment  The traditional bruschetta topping involves chopped tomatoes, garlic, basil and parmesan cheese on toasted artisanal bread.
             Another is diced onions and diced mushrooms sauteed in olive oil, seasoned with garlic, sage and butter.
             Enjoy the games.Savor your bruschettas. Quaff your wine. Celebrate the surprises and successes of the Olympic athletes. This is heaven. I think of youth and desire and faith and belief and hard work in pursuit of goals.And as always I think of fresh food well prepared.