How to throw a party….Hunting Chef Style
There are a few recipes I will not blog about. The first being my World Renown Wings. I have worked on this recipe for years and it has been tested in numerous throw downs and has never failed. I would normally share the recipe, and I probably should because they are that good. However, this is just one that I am going to keep to myself and keep serving. In fact I made them last night for some friends and family, and as usual there was nothing on the plate. My nephew Phil’s girlfriend was here from Ohio, and when she was finished I said “when you return back to Buckeye land…you tell them what you learned here tonight.”
So when us Nanna’s get together for a party at my house, we do it right. Rule number one: no one leaves the building without putting 5 lbs in their belly. Rule number two: no one leaves the house with their cheeks not sore from laughing.
We try to stay off topics of religion, politics, and how to raise your children. Football and Food is rule number three.
You can read about how I make my burger mix on previous post. I love carmelized onions with balsamic vinegar on my burgers.
This is like taste bud art.
This is my birthday gift to my friends and family.
If anyone knows anything about me, when you come to my house for food there is going to be A LOT of it.
Elk back strap kabob are always a good easy thing to make for a party. It is almost to easy to make and to tell you the truth sort of boring. That is why I am not going to blog about them.
Sometimes we need to remember thru the stress of Christmas that though it is challenging with all the different ways that we get pulled. We do it for family. I think this week, we have served over 200 lbs of food for friends and family and as I reminisce I do really enjoy their company and the times we get to spend together.
We love to tease each other in our family, imagine that.
I guess this blog is just about family, and the one thing that can bring everyone together is what you put in your mouth. Enjoy these times because someday we will all miss them, and trust me nobody fights more than us. Come over on Sunday during football season when we are all playing fantasy football. I have to hide all the knives in the kitchen and lock up the forks. On Tuesday after Monday Night Football, we all return to being civil and nice again. This last until Saturday when College football begins and the whole rival circle begins again until the end of football season.
Have a Happy Holiday people and enjoy your family.
Hunting Chef
Leg of Lamb on the Traeger Smoker Grill
One of my most favorite things is to prepare meat dishes that people say they would never eat or try to have them devour their entire plate not knowing what they ate. Perhaps that is the “Bad Side” of me, but I see it another way. I see it as opening people’s eyes via their taste buds and exposing them to an artistic side of food. I guess that is a strong reason for doing what I do. That being said, there are rules to cooking lamb. The first and most important is, cut the fat off the meat. That is where the bad gamey taste resides and when people get a chunk of that in their mouth, the game is over. It just happened to me at a five-star James Beard award-winning eatery in Portland and it ruined my night.
First thing you need is a quality cut of lamb. I get mine pre-ordered from the Dovenberg Ranch in Sherwood, Oregon
It really makes a difference on the feed and care of the lamb. These our fed quality feed and raised with care. Then butchered exactly at 5 1/2 months, not 5 months, not six months.
I take the leg of lamb out and as it is still frozen I shave as much fat off of it as I can.
Once the lamb is thawed I put the marinade together. Which I got off The Virtual Weber Bullet website and it really worked out. Pretty neat web site for those of you that like smoking meats. www.virtualweberbullet.com
Marinade:
- 1/4 cup of honey
- 2 tablespoons of Sierra Dijon Mustard
- 2 tablespoons of chopped fresh rosemary
- 1 teaspoon of lemon zest
- 3 cloves of garlic minced
- 1 teaspoon of ground black pepper.
Mix in a bowl, lay leg of lamb on top of some Saran wrap, and pour over. You can use a zip lock but I never have a large enough one on hand.
Wrap it up nice and tight and store in fridge
I let it sit in the fridge over night. Usually 8-12 hours. I take the Saran wrap off, and insert garlic into the meat, about 3-4 cloves.
Sprinkle sea salt, black pepper, a little cayenne (not a lot). You can use spices you like, My go too spices are salt and pepper. Sometimes less is more.
I go low and slow, smoking at 200 degrees constantly watching my meat thermo probe. This baby gets pulled at 130 degrees. I am at a family function so I am using my fathers Traeger that I bought him years ago for his birthday.
Once the lamb is at 130 degrees internally. I pull it and let it rest for 20 minutes.
I have a little time on my hands and notice that my little great-nephew is dressed like Al Capone and sitting on my oldest daughter, Megan’s lap.
Make thin, 1/4 inch length standard cuts, and plate. Use the juices to poor over. Here is another great tip. If you have ever ate at the Joel Palmer House in Dayton, Oregon it is world renown and as good as it gets for dinner. I share a lot in common with the founder and chef Jack Czarnecki who loves mushroom hunting and cooking. He is an incredible chef and just plain nice guy and I love going to eat there in the summer. His son Christopher is now the head chef and has been very well-trained and carries on the long tradition in the kitchen. Jack also has been producing truffle oil, and recently my good friend Grover Brown brought over his new Pinot noir wine reduction pepper sauce called The Czars Pinot and Pepper Sauce.
I highly recommend Jack’s truffle oil as well. Amazing. I already ordered his entire line of sauce. I just do a little drizzle over the plated meat, not too much over the dish.
The smoke ring is perfect and the dish is devoured by my lovely family that is not fond of lamb. I really think they thought it was beef.
It is easy, and the results are solid. Give it a try.
The Hunting Chef.
Prime Rib on the Traeger Smoker Grill
I apologize for my lack of blogging. However, with my travel schedule and the holidays I have been just too busy to keep up. I had a few phone calls the past few weeks on how to do a few different kinds of roast on the bbq. So after I received this photo I decided I should probably put it on the blog so that it is easy to follow. Plus a buddy of mine sent me a prime rib for Christmas and some Lobster so what a perfect time to do it. Thank you Reed!
I like to use an aluminum throw away pan and a grate that sits on top, just to get good circulation and collect my drippings for an au jus sauce later.
- Garlic Powder
- Onion Powder
- Fresh cracked pepper
- Sea salt
- ancho seasoning (if you prefer)
- Some dashes of Worcestershire Sauce
I never say exactly how much to put on, because the size of the Prime Rib differs. I just liberally apply it, sometimes I wrap the roast in plastic wrap and let sit in the fridge over night. What it is important is that it is seasoned very well.
This is what I call too much seasoning. Because you are using a smoker, the salt crust idea does not work. It does not allow the smoke to penetrate the meat.
Bring the Traeger Grill up to as hot as you can get it, 450 degrees. Set your roast in the center, shut the grill and turn down to smoke. Keep a meat probe inserted into the meat. This is the most accurate way to determining when you Prime Rib is ready to be pulled off the Traeger. This is also very important to keep yourself and your friends that come over from opening the bbq smoker and letting all your heat out. Also, if you are getting behind and the temperature is not reaching internal meat temp of 120, you can turn up the heat to expedite the process. Just keep watching that temperature gauge. It is the most important tool in the entire process.
I serve my Prime Rib at Medium Rare. The end cuts are always medium. If you get that weirdo guy that always has to have his meat well done you can always cut a slice and put it back on the Traeger and have him finish it.
Everything that you do with a Prime Rib with regards to smoking is based on your meat probe that you have inserted in the middle of the roast. EVERYTHING! If the roast is cooking to slow, you can bring your temperature up to 350 degrees to finish. As long as you pull this bad boy at 120 degrees. Then cover it with aluminum foil, lightly tented. Then let sit for twenty minutes!! This is important, juices should remain in the prime rib, not running off the cutting board.
While that sits, I take my lobsters that I prepared and put in the oven on 425 degrees and let cook for 10 minutes.
When the roast is done sitting, it is time for the slicing. The meat should have some medium rare at first, but often keeps cooking.
This is really looking good.
Time to take the Lobsters out of the oven.
Plated and set family style, with some scallop potatoes, Sherry’s Famous Macaroni, all sauces and three sides, its GO TIME.
It is easy as that. Remember, if you do not like to use the juice in a sauce, do not be afraid to pour some over the top of the plated Prime Rib.
This blog is for my pal Kim, the Salt Lick BBQ Champion.
The Hunting Chef
Brined Pork Chops with Hard Cider Sauce and Trumpet Garlic Mushrooms
I love a great pork chop, when they are done perfectly. I like my pork chops thick, not 1/2 thick slabs that Grandma used to fry until they were 190 degrees and hard as a rubber tire. You could hardly swallow those old day pork chops that is why she put applesauce on the side so you get it down your throat. It was not her fault, she was in fact a fine cook. It was the FDA that mandated and basically scared the people into even eating pork because of the risk of worms. That is not the case anymore and pink in the middle of the pork chop is just perfect. I think you are going to love this recipe. We sure did.
First thing you do is BRINE your chops. 1 cup sugar, 1 cup salt 5 cups of water and a bay leaf. I usually put 2 cups of water and bring to boil, add salt, sugar, and bay leaf until dissolved. Add the three cups of cold water once removed from the heat. When it gets cool, add your chops and remove them in 4-6 hours. This will make the meat very moist when you are eating it later.
I love the fall and the fresh mushrooms it brings. Something about the weather changing so its crisp and cold and all the trees are changing their colors, and you can see your breath in the frigid air and be out picking fresh wild mushrooms. One of my favorite past times.
I clean my mushrooms and get everything prepped for the side dish, that will accompany these chops.
Sauteed Trumpet Mushroom
- 6 large Trumpet mushrooms cut lengthwise in half.
- 6 peeled whole garlic cloves, chopped.
- 1/2 cup of flat leaf Parsley, chopped.
- 2 tablespoons of butter.
- 2 tablespoons of olive oil.
- sea salt and pepper
Once the chops are out of the brine, wash them and then dry them. I make a nice rub and rub them generously with the rub ingredients.
Spice Rub
- teaspoon of paprika
- teaspoon of garlic powder
- teaspoon of onion powder
- teaspoon of dry mustard
- 2 teaspoons of sea salt
- teaspoon of pepper
- 1/2 teaspoon of cayenne pepper.
Hard Cider Sauce
- 1 cup of local hard cider
- 1/4 cup of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of tomato paste
- 1 teaspoon of your favorite hot sauce. I used Tapatio
- 1/4 cup of heavy cream
Start your oven and pre-heat to 350 degrees. Start heating up a cast iron pan, once its hot get some butter and olive oil about a tablespoon each and once its hot, throw your chops on it and sear each side about 4 minutes each side.
Get your other pan on Medium heat and add a tablespoon of butter for your mushrooms. Add your garlic to the pan and cook for 4 minutes carmelizing, add some olive oil then add your mushrooms, and parsley and cook until brown about 7 minutes because of the thickness of Trumpet mushrooms.
Remove the pork chops from the pan and put in cooking dish, cover with alum. foil and put in oven for 15 minutes or until internal temp. is 145 degrees. While you finish the sauce and mushrooms.
Take the same cast iron pan you had the chops in and add the cider and de-glaze the pan, scraping the bottom up with a rubber spatula from any brown bits.
Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes. Reduce heat to medium and whisk in Dijon Mustard, Worcestershire sauce, tomato paste, and your hot sauce. Remove from heat and add your cream.
Taste the sauce and add some salt and pepper to your flavor.
Mushrooms should be done with a nice brown appearance.
The pork chops can sit for a few minutes, then plate. The sauce should be dribbled on top of the pork chop. Do pour all of it on top, too much will over flavor the meat dish. In fact in this picture it may be a little too much. I would just drizzle over the chop and a little on the side.
Serve with some dinner rolls and a fresh garden salad you are going to be the hit of the party. Why go pay someone to make a spectacular dish when you can do it all yourself at home.
That folks is what life is all about. The fresh mushrooms are out there now, chanterelle are popping as we speak and it is going to be sunny and cold this weekend. It is a good excuse to get out of the house and in the woods. Your taste buds will thank you!
I hope you enjoy!
The Hunting Chef
Elk Stew for Eric
I get a lot of request via email or phone calls asking if I have a recipe for this or for that. Eric contacted me for a recipe on Elk Stew and I said I would do it the next day. Stew can be the easiest dish on the planet to make, but great stew takes love, time and a few tricks. So true to my word Eric, here you go buddy.
Elk Stew
- 1/2 cup of flour
- 2 tablespoons of chili powder
- 2 tablespoons of paprika
- 1 tablespoon of Anaheim chili powder (you can use cayenne if you like it spicy)
- 2 pounds of elk stew meat, well-trimmed.
- 3 tablespoons of olive oil
- 20 pearl onions peeled
- 5 garlic chopped
- 2 cans (14.5 oz.) stewed tomatoes, undrained
- 1 cup of water
- 1 cup of beef broth
- 1/2 cup of red wine
- 2 cups of carrots chopped 1/4 inch width
- 2 cups of cubed Yukon potatoes
- 1 cup of frozen peas
- 1 teaspoon of red pepper flakes
- 2 tablespoons of Worcester’s sauce
- Salt and Pepper
In a large bowl combine your flour and 1 tablespoon of both chili powders, and the paprika. Mix well then add your cubed elk meat and make sure all pieces are well coated. In a stockpot, heat oil over medium-high heat. Add elk meat, work in batches, and brown both sides and put aside.
Do not over cook the elk pieces, just brown them to sear the juices into them.
Once the meat is completed remove it and add it to the slow cooker. I add the chopped garlic to the same pan and toast them.
Add garlic to the slow cooker, along with the chopped carrots. Wait, you are not done with the stock pot. Toss the pearl onions in there and give about 3 minutes of cooking. You do not want to really cook them as much as you want to give them color and flavor!
Add the onions to the slow cooker, and the stewed tomatoes, potatoes, red pepper, remaining chili powder and paprika and stir it around gently for a bit. Then add your water, and your beef broth.
Then pour in your red wine. I use Malbec wine because I love the flavor. Always take a snort out of the straight out of the bottle because that is what all the cool chefs do. I take two, one for me and one for all my Argentina homeys in Patagonia. Lastly, you add the secret weapon. The Worcester’s sauce, I give a nice pour even though I said two tablespoons. I probably give it three because I like the flavor.
Give the stew some nice stirring to get all the wonderful flavors going. Add your salt and pepper to taste. Turn on your crock pot on low for 8 hours. I usually do it at night so I can have it in a thermos on the boat. Caution: Make sure to shut your door because you are going to be smelling this deliciousness all night and dreaming about being in a stew river on Willy Wonka!
Once it is finished, taste it. Does it need more salt, more pepper? More Chili powder, a little kick of cayenne pepper? This is your signature stew dish so do not be afraid of hitting it with flavor. Depending on the season of vegetables, and the cut of the elk it will all turn out a little different. So enhance it, to your flavor. I always end up tuning it up a pinch. Then let it sit on warm for a while before serving.
You can ask anyone I guide fishing for on the boat. Does Shay always have a real spoon in his pocket? The answer is yes. I always have a few plastic ones for my guest and a thermos full of something good on the boat on cold days.
I hope you enjoy it Eric!
The Hunting Chef
New England Clam Chowder with Razor Clams
Over the past 10 years I have been looking for the best clam chowder recipe I could find. My friend, Grover has also been on this quest and so the two of us have scoured the earth for the perfect recipe. He even bribed some lady at the coast that worked at a fishing cannery that said she had the best recipe. Over the years I have learned a couple of tricks, as well as learned what I do not like in chowder. Personally for me, I do not like the 95% of thick heavy cream contents. I want a lot of clams, and I want an authentic clam taste without the heavy cream, or for that matter not to watery either. This recipe is a good one, and I am happy to finally post it.
- Four slices of thick good bacon. Cut crosswise into 1/4 inch strips
- 3 tablespoons of butter
- 1 large onion, cut into small dices.
- 1 cup of celery, cut 1/2 dice
- 3 cups of clam juice, and if you are using fresh Washington Razor clams, drain that juice as well.
- 2 cups of chopped clams (I use 2.5-3 cups of clams, because I LOVE CLAMS)
- 4 cups of Yukon gold potatoes, peeled and cut into 1/2 inch diced
- 1 teaspoon of chopped fresh thyme
- ground pepper
- 1 cup of heavy cream
- 1 teaspoon of bay seasoning
- 1 teaspoon of ancho seasoning
- sea salt
- 3 tablespoons of chopped parsley
Cook bacon in a pot over medium heat, stirring occasionally, until the bacon starts to turn golden brown, about 4 minutes. Remove bacon from heat and pour bacon grease out. Add the butter and onions (I season the onions with a little salt and pepper before I throw them in) and cook over low heat. Add your bacon back into the pot.
When it comes to cutting onions, you really need to have someone that specializes in the skills of fine onion cooking. Someone that isn’t going to start crying once the onion smell emits from the freshly cut onion.
Cook until the onions are soft, but not colored, about 8 minutes. Add the chopped celery and cook, uncovered for about five more minutes.
Then you want to add the clam broth.
I make up the difference with the clam juice from the store to get 3 cups of clam juice.
Now add the potatoes, bay leaves, them, 1 teaspoon of black pepper, ancho, and your bay seasoning.
Bring pot to a buil over high heat, then lower the heat to maintain a simmer for about 10 minutes. Take the Razor clams and separate the foots from the bodies.
Grover taught me this trick, and it is pretty important. He even bought me and old grinder but I thought it was faster to use new technology. You want to chop the foots of the clams into 1/4 inch slices, the foots are already tender and are the morsels that when you bite into it taste like heaven. The bodies are tougher so you want to mince, so I add them to my food processor.
I grind the bodies of the clams up in a food processor.
Set clams aside, now this is really important this is what thickens up the consistency of the chowder. Remove the bay leaves and discard them. Take 1 1/2 cups of the potatoes, celery, soup mixture and add to a blender or food processor and puree it until its a heavy like a thick soup. See the larger cut potatoes below? Try to scoop them up and throw into blender.
Add back into the pot, along with the cream and bring to a boil. Then reduce heat to simmer.
Add the clams to the simmering pot.
Stir, and simmer for about 20 minutes. Season with salt and pepper to taste, add more bay seasoning if you think it needs it. Serve with chopped parsley or some thyme sprig.
This one is the Clam Chowder left my taste buds rocking for about two hours after I ate it. I like that it is healthier, and that it is not over powering with heavy cream and too thick.
I hope you enjoy.
The Hunting Chef
Photo Credit: My Good Friend…Phil Ottum
Pheasant Enchiladas
One of my favorite things to do with my frozen pheasants is throw them in the crock pot add a half of onion, some garlic, salt, and pepper and slow cook them for 8 hours. Then I take the meat and shred it while pulling out any bb’s that may have slipped by me the first time. I am relentless on that issue, nothing worse than biting unexpectedly on a piece of lead. So this is my Enchilada recipe and you can use chicken or any upland game or burger if you liked.
You know I love my mushrooms, and in the fall when the chanterelle’s begin to grow they are a great addition to any dish in my opinion. I add 1.5 cups of chopped mushrooms with 3 tablespoons of butter over medium high heat. Cook for about 5 minutes, then you will spoon the mushrooms out of the pan leaving the reserve sauce in pan.
Add one chopped onion to the pan with four chopped garlic and cook for about 6 minutes until the onions become cooked. You are going to add your shredded pheasant or chicken back to the pan and your cooked mushrooms.
This mole sauce is the bomb, I get it at Whole Foods and it is easy and has a great taste.
Okay once you cook it for about 5 minutes on medium you are ready to begin assembling the dish.
Make sure to use your hand and squeeze the outside of the tortilla to evenly distribute the stuffing. Roll the ends in, and then roll the tortilla up. Before putting into a casserole pan, make sure to put a little of your enchiladas sauce on the bottom of the pan.
I use Medium, I do not want too much heat and not able to taste the sweet mole sauce inside. You do not want to go over the top here.
This is my personal opinion, but I try to over stuff my tortillas and make them large because I do not want to much tortilla in my dish. Now, I add some special stuff on top.
I use two cans, and make sure they are MILD. Too much heat, and you lose the dish.
Then I put a little chopped olives over them, and some cheese. I use a mix of Tillamook white cheddar and Gouda, about a cup. I used one can of enchilada sauce and I put some right over the chills then add my olives.
Now for the cheese.
That is how it is done. I will not have finished product pictures until tomorrow after we have some elk on the ground. Tomorrow is the opener of elk season and for lunch my hunters will be getting after this dish. This one is MONEY.
Stuffed Pork Chops
I am sorry it has been so long folks since my last blog. I have been away from the computer for more than a month with my hectic fishing and hunting schedule.
I apologize but should have some good stuff of my past adventures coming very soon so bear with me. I made these the other night and thought to myself “These are the bomb and I definitely need to add this to my recipe book.” They are tested and blog worthy. As you guys know, I love my blue cheese, garlic and mushrooms. So I decided to stuff some pork chops with my three favorite ingredients.
First, you need to brine the pork chops. You know I also love to brine.
- 1/2 cup salt
- 1/2 cup sugar
- 4 cups of water
- 1/3 cup soy sauce
- 1 bay leaf
Boil water and add ingredients stir and remove from heat. Once cool, add your meat to a large zip lock and pour brine in and let sit for 4-6 hours. Remove meat from brine and wash off with water.
The Bomb Stuffing
- 1/2 cup of chopped onions
- 3 garlic, chopped.
- 1/2 cup of mushrooms, sliced
- 1/3 cup of Oregon Blue Cheese (Rogue Creamery)
- 1/3 cup of chopped Parsley
Bring cooking pan to med-high and add 1 tablespoons of butter and add your onions and garlic. Cook for 5 minutes until brown and carmelized. Remove from pan and into a bowl. Add 1 tablespoon of butter, and 1/2 tablespoon of olive oil and do the same to the mushrooms and put in same bowl. Mix the mushrooms, onions, garlic, parsley, with the blue cheese.
Take your pork chop and insert your knife all the way to 1/2 from the other side as big as a slot as you can make it.
You will most likely need toothpicks to hold them together.
Turn your oven on at 350 degrees. Then I get the cast iron grill going at high heat. As that is coming up to temperature I hit my stuffed chops with a little sea salt, pepper, and a little cayenne….just a smidgen. Once the Cast Iron is hot, add two tablespoons of butter, and some olive oil. Sear the meat until it is brown on both sides, about 3-5 minutes both sides.
Once they are browned, remove and put into a casserole cooking dish, pour what sauce is left over in the pan over the top of the chops. Cover with aluminum foil and bake at 350 degrees for 20-25 minutes. I like to have a little pink, just a shade of it which means they are at 150 degrees. The days of eating pork at 175 degrees are over and only a fond memory of granny feeding you leather shoes with apple sauce over it so you could swallow it. I like my pork chops tender and juicy with a lot of flavor.
Do you see the juices trying to escape? Searing the pork chops keep the flavor in and keep them moist.
Camping with the Storlies
Every once in a while I get an opportunity to just blast a couple of my friends. I know I have been hard on some people in my past blogs, and it was selfish of me to use them as an asset to find humor. So I apologize to my friends and I want them to know that this is the “NEW” Shay, and that I will no longer be participating in humorous blogs in cheap fun to make all the rest of you followers laugh. We are turning this all around folks, right here, right now.
So I decided that I was going dedicate this blog to my long time friend Trevor Storlie and rebuild his fragile confidence and tell you how it is to camp with the real Trevor, no funny low blows, no blowing things out of proportion to make the story funny. This is straight up good journalism you are going to read here, no fabricating stories to make him look bad.
So the Storlie’s and the Nanna’s decide to go camping again and to try a new place. So we decided on Mt. St. Helen’s area because I had not been there since before it blew up. So we found a campground next to the lake and we put our RV’s in and made the weekend of it.
We spent the day driving and stopping at all the lookouts basically exploring the Mountain before we returned back to our campground at the lake with our pals. The kids loved feeding the ducks.
This is where I found him, roughly 50 yards away supervising like a life guard at the pool. Only difference being is the beer in his hand and hiking boots and of course the distance between his perch and the actual lake.
After being chastised by his lovely wife for not parenting correctly he decided would take his youngest son fishing on the dock. Trevor is an accomplished professional fishing guide. Reds Guide Service, for those of you that would like to hire a fine fishing guide, he is definitely your guy.
The dock is relatively busy with boats and people enjoying the lake. Everyone is out enjoying the sun.
We are all just enjoying the dock.
At some point, amongst all the commotion with the boats coming to the dock I look to my right in an attempt to see the mountain and think about all my fond memories of camping with my family when I was the kids age, and something catches my attention. A stream of water….
I was a little speechless, but I managed to get the words out “People are swimming in this lake, off this dock”. Before Trevor can reply, Askel goes streaking down the dock and is running the up the other side of the lake where people camp.
Here is another shot of the little streaker at the campground.
At this point all hell breaks loose. Mom is chasing the little streaker, Mady is running for the RV, and Trevor is slightly embarrassed, while Steph is laughing her ass off.
My last photo is of Trevor who retreated back to his perch, which was safely away from anyone that his son could have peed on. We had a great time with our friends and I did make a deal with Erin that I would not post any photos of herself to protect her. True to my word and this story I held my end of the deal.
Beer Battered Coconut Shrimp
I had this craving for shrimp today and my wife Stephanie is not that fond of shrimp so I had to prove myself that I could make shrimp that she would like. I have hundreds of cook books, and I got this little one in Alaska at one of my favorite beers brewing company, Alaskan Brewing Company. They had a little book called “Cooking with Alaskan Beer” and I bought it. I tweaked the recipe just a tad to give it a little heat, but this one is a winner and takes 5 minutes to make. Great appetizer idea of you, we had them for lunch and MY WIFE LOVED THEM.
- 2 pounds of Large shrimp (16-20 ct or larger) tails on and peeled and deveined.
- 4 eggs
- 3 1/2 teaspoons of Cajun seasoning
- 1 1/4 cups of Pride of the West flour
- 2 tablespoons of baking powder
- 1 1/2 cups shredded coconut
- 1 tablespoon of Arbol Mexican chile powder ( you can use 1/2 tablespoon of cayenne if you need too)
- peanut oil
Sweet and Tangy Sauce
- 2 cups of orange marmalade
- 1/4 cup of Dijon Mustard
- 3 tablespoons of shredded horseradish
Wash and clean your shrimp, leave the tails on and take shells and legs off.
I always get the sauce made first, it takes minutes.
You will need at least two inches of oil to work with so put that on and bring up to 350 degrees. Then combine eggs, beer, flour, baking powder, Cajun season and arbol seasoning and blend well.
Dip the shrimp in the beer batter and roll in coconut on another plate.
Make sure have some parchment paper standing by to rest your shrimp before they go into the fryer. If your coconut gets too wet from the excess batter, replace it with fresh. Otherwise it will not bind to the batter. Place shrimp carefully in the oil and fry until brown, roughly four minutes. Make sure to turn the shrimp so you brown both sides. Remove from oil and place on paper towels.
The shrimp is cooked perfectly and the sweet and tangy sauce goes well with the sweet mild heat tasting shrimp.
It literally took me longer to write about this dish than it did to make it. This is easy, and anyone can do it. I hope you enjoy.
The Hunting Chef
huntingchef.com 
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