Frontier dinner recipes
Pickled corn salad
8 ears corn
2 red pepper
2 stick celery
2 cups cider vinegar
1 cup sugar
1 tablespoon pickling or kosher salt
1 teaspoon mustard seed or dry mustard
Cut corn kernels from ears of corn, dice or julienne peppers and onions, chop celery. In non reactive sauce pot, Bring to a boil vinegar, sugar, salt and mustard, turn down to a simmer and add peppers, onions and celery. Simmer for 15 minutes, then add corn and simmer 5 more minutes. Chill overnight and serve. Good for a month in the fridge or can it.
Options: You can add other vegetables or herbs to give it your personality.
Indian rice pudding
3/4 cup rice
1/4 cup quinoa
1 cup water
3 cups milk
1/2 cup of sugar
1 egg
¼ teaspoon cinnamon
½ cup candied squashn
¾ teaspoon vanilla
1 tablespoon butter
In saucepan bring cup of water and cup of milk to boil, add rice and quinoa and simmer for 20 minutes. Add 1½ cup milk and sugar and simmer for another 20 minutes. Whisk egg and remainder ½ cup milk and quickly beat into pudding, simmer for 2 more minutes. Pull from heat and stir in vanilla, butter, candied squash and cinnamon. Top with your favorite fruit.
nCandied squash: Dice up small acorn squash (or pumpkin). In saucepan combine ¾ cup sugar and 1/2 cup water. Heat to dissolve sugar, add squash and simmer for 20 minutes or until soft. Cool a few hours or overnight. Save leftover to stir in your yogurt, top on ice cream or put in your cereal
Options: you can add toasted nuts, dried fruit etc to pudding. Adding all spice instead of cinnamon, makes this a fall flavored treat. You can substitute quinoa with more rice.
Trout with Hoppin John
4 fillets of trout
3 slices bacon
Stick celery diced
1 green pepper diced
Medium onion diced
2 clove garlic chopped
1 pound black eyed peas soaked and rinsed
4 cups chicken stock
1 tablespoon fresh thyme
Salt and pepper
Pinch cayenne pepper
Chop up bacon and render in pot until almost crispy, add onions, pepper, garlic and celery. Saute for a minute. Add beans and stock. Simmer for 40 minutes. Add thyme, salt and peppers. Grill trout and top with Hoppin John.
Options: You can substitute beef or vegetable stock, use a ham bone/hock instead of bacon, if using dried thyme use a tsp. You can also put this over chicken, shrimp, pork or just over rice.
Crayfish shooters
¼ cup butter
1 pound crayfish
1 carrot
1 celery stick
1 small onion
Clove garlic
¼ cup flour
½ teaspoon pepper
1 teaspoon Worcestershire
2 tablespon tomato paste
1 quart lobster, fish or chicken stock
Jigger white wine
Cilantro
½ cup sour cream.
Sweat butter, crayfish and vegetables until vegetables are al dente. Pull crayfish and clean for meat. Set meat aside. Break up shells and put back in pot with vegetables and saute a minute, add white wine and stir in flour and cook for another minute. Add stock, Worcestershire, paste and pepper. Simmer for 35 minutes. Strain. Pour into shot glasses or bowls. Top with crayfish meat, a dot of sour cream and sprig of cilantro. Serve.
Grass fed cocktail meatballs
1 pound grass fed beef
¼ cup minced onion
½ half cup cracker or bread crumbs
1 tablespoon chopped fresh basil or tsp dry
1 egg
1 clove minced garlic or tsp garlic powder’
2 tablespoons grated Parmesan cheese
2 tablespoons milk
Mix all ingredients together, do not over mix. Roll into balls of desired size. 3/4 -1oz is standard for cocktail meatballs. Brown on stove top or bake in oven for 20-25 minutes at 375 degrees.
Orzo with spinach and tomatoes
2 cloves garlic minced
¼ cup olive oil
1 pound spinach
3 large tomatoes from your garden-diced – about 2 pounds
Salt and pepper
¼ cup fresh basil
1 pound orzo, cooked al dente
Salt and pepper to taste
Sweat garlic in olive oil, add spinach and cook until wilted. Add diced tomatoes and simmer for 10 minutes. Toss in basil, orzo and adjust with salt and pepper.