Superbowl Sunday…do you plan a party for the game? the food? the commercials? for a gathering? For me, I love it all, especially the gathering of friends. To visit my personal recipes, please click here or on the above photo.
…
appetizers
Stuffed Jalapeños wrapped in Bacon!
With Super Bowl Sunday right around the corner I knew it was time to share my stuffed jalapeño wrapped in bacon with you!
…
Turkey Meatball Poppers/Appetizer
With super bowl just a few weeks away, I wanted to continue with sharing some of my favorite appetizer recipes. This recipe for turkey meatballs as appetizers is a new recipe for me as I was preparing for a cooking class in which we published in the catalog for meatball poppers and we had no idea what that meant at the time.
…
Mock Kishka for Rosh Hashanah
Being raised Italian I had never celebrated the Jewish holidays or was even familiar with traditional of Judaism but being married to my ex-husband, who was Jewish, allowed me to learn more about the celebrations and foods served.
This recipe for mock kishka was given to me by an old friend, part of my havarah (read this article you will learn more about that experience) as a mock up kishka as the original recipe for kishka which basically is a stuffed sausage. My recipe for mock kishka has no meat in it and is derived from ritz crackers (butter crackers) and vegetables. They serve mock kishka for Rosh Hashanah as it’s a little sweet but for those of you who are not Jewish, this is still a great side dish for any meal. For those of you celebrating the Jewish holidays, check out my noodle kugel recipe as well.
Starts off with grating your carrots, celery and onion (I forgot to add onion to the recipe…big mistake!), you can use a food processor like I did to save time 🙂
add to a bowl
put crackers in food processor
pulsate until fine
add to bowl with shredded carrots, celery and onion, add butter and mix well
place 1/2 of mixture on foil and roll into a log,
you will have 2 logs
bake until baked through and serve hot
This is a great recipe for kishka with vegetables for Rosh Hashanah or anytime, doesn’t have to be for a Jewish dinner. I love this recipe and always looked forward to eating it with family over the celebration, that being said it’s a great side for anytime not necessarily for a Jewish holiday but just as a great side dish as well. Let me know what you think of this recipe.
.
Thank you for visiting my site.
If you enjoyed this recipe, please leave a comment and if you enjoy my site, please subscribe. To subscribe, go to the box listed on the top of the page “Subscribe Via Email” and input your email address.
When you subscribe, you will be emailed a link to confirm the subscription, be sure to click on that link to activate your account.
Thank you again ~ Patty Limatola-Tanenbaum
.
Mock Kishka for Rosh Hashanah
Ingredients
- 3 packages Ritz Crackers
- 2 large Carrots, peeled
- 1 stalk Celery
- 1 medium Onion
- 2 ounces Butter
- pinch Garlic Powder
- Salt and Pepper to taste
Directions
- Preheat oven to 350 degrees.
- Grate the vegetables in a food processor, place in a large bowl.
- Pulsate crackers in food processor and place with the vegetables, add butter into the mixture and mix well.
- With foil, roll into 2 logs. Bake wrapped logs for 50 minutes, uncover top of foil and bake an additional 10 minutes. Serve hot!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Roasted Tomatoes with Mint
I know I do a lot of roasted tomatoes recipes but I love them and with summer coming to an end I wanted to take advantage of making one last batch. This recipe is a little different than my roasted tomatoes with polenta and my roasted garlic tomatoes as this recipe has mint in it, yes mint!
…
Watermelon, Mint and Feta Appetizer
If you have been to my house for a dinner party, you will know that I love appetizers and sides. This watermelon, mint and feta appetizer is so refreshing and perfect for the hot summer gatherings and as you can see, it looks pretty impressive as well.
…
Venison (Deer Meat) on the BBQ
I know that living in California it is not frequent to go to a friends house for dinner and have venison. For that matter, even to go to a restaurant and find venison on a menu is not common, people don’t even talk about venison or recipes for venison out here.
I grew up around hunters and my grandmother was a farmer so we pretty much tried everything from rabbit to venison. What I do recall in eating venison as a child are the following 3 things:
- I didn’t like it
- It was gamey (I didn’t know that term back then but I knew I didn’t like it)
- If I never ate it again, it would be too soon
Going to culinary school, we had a session where we had to make venison and of course anything we made we had to eat or try…did you just read my number 1, 2 and 3??? I did prepare a recipe for venison and I tried it and immediately I claimed that I did not like it. I really didn’t have a chance to like it because of my memory from my childhood so I barely took a bite and immediately shared with the chef that it wasn’t good.
Boy have things changed for me…in the last year, I have been exposed to venison and I have to say, if prepared correctly, it is amazing! I was visiting Mississippi and Brannon (a 19 year old son of a friend) was so excited to share some of his venison sausage for me as he just had the meat processed. I was freaking out as I knew I did not like venison, so what was I going to do???? Because Brannon was so excited to prepare it for me that I knew I had to try it and guess what? I ended up LOVING it!!! He gave me a sausage link which had pepperjack cheese mixed in with the meat. So in my mind I thought “maybe the cheese disguised the meat as the meat did not taste gamey” and honestly, if I didn’t know better, I wouldn’t have known I was eating venison.
Recently I was in Mississippi and was fortunate enough to try the “back strap” of venison, the back strap is the most tender and desired piece of meat on the animal. I did take photos of how they prepared the meat but I have to say I was not prepared to do a post on it so the photos show you an idea of how the back strap was prepared.
The “head chef” at the camp was “Frog”. Here is Frog removing the silver muscle lining from the back strap, it’s really important to remove the silver lining on any meat. In this photo of the back strap, Frog is using the knife to remove the silver muscle lining on one of the two pieces; he had already removed the lining from the other piece as you can see from the photo
Frog then cut the meat in half and tenderized the meat, using the end of a beer bottle. I thought it was pretty creative in using the beer botter and I found that the beer bottle did a better job tenderizing the meat than any tenderizer I had ever purchased
Peyton then did a weave pattern using bacon, because venison has no fat in it the bacon adds the fat to keep the meat tender and moist
they put the venison on top of the bacon and put cream cheese in the middle
they rolled up the meat nice and tight (sorry about the blurry photo)
and put it on the BBQ…along with all kinds of other meats…Frog took care of the BBQ and gave some great tips (I’m a newbie with BBQ’ing)
He cooked it until it was cooked through
While it was cooking, I got to go on a “mud ride” and so when I returned everyone was so excited for me to try venison. I have to be honest, I was a little nervous as what if I changed my mind and I didn’t like it again and what if it was gamey, I didn’t want them to feel bad if I didn’t like it. I walked over and looked at the cooked meat, sliced a piece off and figured “no matter what just chew and swallow”. I took my first bite…OMG…it was amazing, I even ate some more of the venison as it did not taste gamey, it was moist and very flavorful.
While I am not posting an exact recipe, as the meat cuts vary, just follow the steps above and cook the meat until it’s cooked through. For those of you who are new to exploring cooking venison or a regular at cooking venison, please email me at Patty@MmGood.com and me know what you think of this recipe.
.
Thank you for visiting my site.
If you enjoyed this recipe, please leave a comment and if you enjoy my site, please subscribe to my site. To subscribe, go to the box listed on the top of the page “Subscribe Via Email” and input your email address.
**In subscribing, you will be emailed a link to confirm the subscription, be sure to click on that link to activate your account.
Thank you again ~ Patty Limatola-Tanenbaum
.