Wednesday, November 14, 2012

Pan-fried Yams with Carraway

This didn't make it to the plate. I ate it right out of the pan.As usual, I made it for one.I recommend being more patient than  was and actually put them on a plate. Eating them right out of the hot oil and butter is probably silly.

Pan-fried Yams with Caraway

1/2 yam or 1 small yam
2 T butter
2 T Italian extra virgin olive oil
1/2 tsp whole caraway seed
fresh ground white pepper to taste
pinch cayenne
salt to taste (I used coarse ground pink Himalayan salt)

Cut yam into 1/2 inch slices. Boil for 8-9 minutes. Don't overcook them. Drain yams.

Heat EVOO and butter in pan until butter stops bubbling. Place yam slices in pan and fry for about 5 minutes.Flip yams and sprinkle with caraway seed, pepper and cayenne. Fry for an additional 5 minutes.


Elk Steak Marinade

I grilled elk steak for the first time today. This recipe was stolen from and modified slightly. This is awesome. This was way more steak than I could eat. The only problem I had was that I ran out of propane and had to throw the steaks under a broiler for the last 5 minutes.

Elk Steak Marinade
Marinade for elk steak.
Ready in 12 hours 15 mins
Serves: 4
  • 3 TbspItalian extra virgin olive oil
  • Juice from 1/2 lemon
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • 1 tsp garlic powder
  • 2 Tbsp minced onion
  • 1/2 tsp fresh ground pepper
  • 1/4 tsp cayanne
  • 1 1/2 lbs elk steak
Preparation method
Prep: 5 mins | Cook: 10 mins | Extra time: 12 hours, marinating

1.                  Mix all marinade ingredients in a small measuring cup. Place elk steaks in a large zip lock bag. Pour marinade over steaks and seal bag. Refrigerate and marinate at least 12 hours.
2.                  When ready to grill, drain marinade and grill on high heat to desired doneness.

Wednesday, March 7, 2012

Braised Chicken and Mushrooms in Red Wine Reduction

YAY! I finally achieved another OMFG dinner. Coq au Vin sounded good, but I didn't have time so I threw this together. As usual, my recipes are geared for one.

1 chicken breast pounded thin
2 cups red wine
1 garlic clove
2 T Italian parsley, crushed but NOT chopped
1/2 C sliced baby Bella mushrooms
2 T extra virgin (good Italian) olive oil
2T butter
Kosher salt
Fresh ground pepper

Add wine, garlic clove and parsley to a pot and reduce down to 1 C.
Melt butter in a pan and add olive oil, heat until bubbling

Fry mushrooms in oil and butter for 5-10 minutes. Remove mushrooms from pan with slotted spoon and set aside.

In pan with olive oil, butter and liquid from mushrooms, salt and pepper the chicken breast and fry 5 minutes on one side and 3 minutes on the other side.

Add wine reduction and mushrooms and braise for 10 minutes.


I served this over steamed fresh spinach. It was tasty :)