Succotash Salad
Total time: 1 hour
15 minutes Serves
6-8
2
small zucchinis, yellow (8 ounces) sliced into thin rounds (approximately 2 1/3
cups)
Kosher
salt
Freshly
ground black pepper
12
ounces mixed beans (Green, Wax or Romano) ends trimmed and cut into 1-2-inch
pieces
2
ears sweet corn, shucked
1/2
cup Extra Virgin Olive Oil
1/3
cup coarse chopped fresh flat leaf parsley
1
1/2 Tablespoons Our Wild Side Game Seasoning
4
Tablespoons White Wine Vinegar
1 Medium tomato cored and cut into wedges
Toss zucchini slices with 1 teaspoon of salt and place in a
colander set over a bowl. Let stand for
45 minutes. Rinse, drain and pat very
dry.
Meanwhile, bring a large pot of salted water to a boil. Add the beans; return to a boil, then cook
until crisp tender, about 2 minutes.
Immediately remove with a slotted spoon and rinse under icy water to
stop the cooking process. Drain and pat
dry.
Bring the pot of water back to a simmer and add the ears of
sweet corn. Simmer for 2 minutes. Remove from pot; rinse under icy water to
stop the cooking process and pat dry.
On a small baking sheet, stand one ear of corn on its
end. With a sharp knife, slice downward
on all sides, keeping the blade against the cob to remove as many kernels as
possible. Repeat with the other ear of
corn.
In a small bowl, whisk together the olive oil, parsley, Our
Wild Side, and vinegar. Season with salt
and pepper to taste. Set aside.
In a large bowl, toss the beans and zucchini with the dressing,
then gently fold in the corn. Serve
immediately with the tomato wedges or refrigerate in an air-tight container for up to one day.
Sweet
Potato and Bacon Tots
Prep time: 45 min Cook time: 10 min Total time: 55 min Serves: 4
2 large sweet potatoes
2
tbsp. all-purpose flour plus ½ cup
4 strips thick cut bacon diced
1
3/4 tsp Our Wild Side
1½ cups Peanut Oil
Preheat oven to
350 degrees.
Place sweet
potatoes on a baking sheet in the oven and bake for 45 min or until fork can
poke in easily. Remove from oven and allow to cool until they can be handled. When
cool enough to handle, use a paring knife to remove the skin.
Use the largest
holes on a box grater to shred the cooled potatoes. Fry bacon in a skillet
until crispy, then transfer to a plate lined with a paper towel to allow the
grease to drain. Pat dry with another
paper towel. Place shredded sweet potato into a medium sized bowl and mix in 2
tbsp. of flour, Our Wild Side and bacon.
Place ½ cup flour
into a shallow dish, like a pie plate. Roll 1 tbsp. of mixture into a 1 inch
long log (tot shaped). Roll log into flour to coat the outside and shake off
any extra. Repeat with remaining sweet potato mixture.
Put the oil into a
skillet with high sides and heat on medium-high for 5 minutes. Place 8 tots
into oil at a time, cooking 1 minute per side (I found wooden chopsticks worked
best to flip). Remove from oil and allow to drain on a paper towel lined baking
sheet. Continue with remaining tots. Serve while hot!
Alfredo
Sauce Yield: 4 servings
1 Tbsp. olive oil
¼
chopped onion
1 Package sliced mushrooms
2
Tbsp. chopped garlic
Pinch of salt
1
Tbsp. butter
1 Tbsp. flour
1
Pint heavy cream
1 Cup grated Parmesan cheese
1
Tbsp. Our Wild Side Game Rub
12 oz Fettuccine (or pasta of your choice)
Heat olive oil to
medium in a large skillet. Place onions, mushrooms, and garlic in the pan and
sprinkle with a pinch of salt. Cook the vegetables until the onions become
translucent and the mushrooms are cooked down slightly. Add the butter to the
skillet. Once the butter is melted, stir in the flour making sure to mix it
thoroughly. Stir in half of the cream to the pan. Once the pan comes back up to temperature,
add the remaining cream. Slowly incorporate the cheese into the mixture. Add 1
Tbls Our Wild Side to the pan; tasting to make sure the sauce has the right
flavor, and add more seasoning as needed.
Cook the pasta
according to the directions on the package. When it is cooked to your liking,
strain the pasta. DO NOT RINSE. Add the
pasta to the sauce and toss until all of the noodles are coated and serve
immediately. Enjoy!
My
Favorite Meatballs makes 24-28
This universal
recipe can be used for all your favorite dishes. I love them with BBQ sauce, marinara sauce,
in a white gravy over noodles, or quartered with scrambled eggs.
1 lb. lean Beef
1
lb. Pork
1 egg (Beaten)
¼
cup unseasoned bread crumbs
1 Tbsp. Our Wild
Side Game Seasoning
Preheat oven to 375
degrees
In a large bowl,
combine the meats, seasoning, egg, and bread crumbs and mix well to ensure all
ingredients are combined thoroughly.
Form 1 ½” balls and place on a baking sheet that has sides. Bake for 30-35 minutes until the meatballs
are cooked through or until the internal temperature reaches 160 degrees.
Baked
Squash Yield: 4 servings
2 medium Acorn squash
4
Tbsp. unsalted butter
2 tsp. Our Wild Side Game Seasoning
½
c. Parmesan cheese
Preheat oven to
425 degrees.
Wipe any dirt off
of the squash skin. Carefully cut each squash in half lengthwise with a sharp
knife. Remove all seeds and pith from the center of each half. Create a flat surface on the skin side of
each half using a knife; this prevents the squash halves from rolling around on
the baking sheet. Place 1 Tbsp. of butter into each half, sprinkle each with ½
tsp Our Wild Side. Bake for 1 hour or until fork tender. Blend each half with
1/4 cup Parmesan cheese. Serve while hot!
Wild Side
Stuffing Yield: 12
servings
Ingredients:
1 ½ pounds ground mild pork sausage
4 onions, chopped
2 stalks celery, chopped
6
cups crumbled cornbread
6 cups cubed soft white bread
1
cup chicken broth
2 eggs, lightly beaten
1
1/3 tablespoons Our Wild Side Game Seasoning
Preheat oven to
375 degrees if baking separately instead of stuffing into a turkey before
roasting.
Place the sausage
in a skillet over medium heat. Cook,
breaking sausage apart until evenly brown.
Remove sausage from the pan, reserving pan drippings. Add the onions and celery to the pan and
sauté in the drippings until browned.
Drain remaining drippings.
In a large bowl,
toss together the sausage, onions and celery, cornbread, white bread, broth,
and eggs. Mix in the Our Wild Side
Seasoning. Place in 9x13 baking dish and
bake for 30 minutes or until golden brown, or stuff the turkey just before
roasting.
Marinated
Pork Chops Yields: 4 Servings
4 boneless or bone-in pork chops or 2 Lg. pork steaks
½
cup Cherry juice or Cranberry juice
1/8 cup Turbinado sugar (Sugar in the Raw)
2
Tbsp. Worcestershire sauce
1 Tbsp. Our Wild
Side Game Rub
In a medium size
bowl mix all ingredients together blending till sugar is dissolved. Place pork
in gallon size sealable bag or flat container with a lid pour marinade over the
meat. Place in the refrigerator overnight, 24 hours for the best result.
Remove from the
refrigerator 30 minutes prior to cooking to allow meat to come to room
temperature. The pork can be baked,
broiled grilled or pan fried and is ready when the internal temperature reaches
a minimum of 145 degrees.
Our Wild Hummus
Yields: 6-8 Servings
1 (15 oz) can Chickpeas (garbanzo beans), rinsed and drained
2 cloves garlic, peeled and smashed
3 Tblsp Tahini
1-2 Tblsp lemon juice
1 Tblsp Our Wild Side Game seasoning
Pinch of salt and freshly-cracked black pepper (to taste)
1/4 cup water, or more if needed
**Optional topping ideas: a drizzle of olive oil, sprinkle with chopped fresh parsley, sprinkle with Beelze-Rub Blazing Spice, toasted pine nuts, chopped roasted red peppers, or basil pesto
Add the first seven ingredients to a food processor and blend until smooth. Add in the water and continue blending until the hummus reaches your desired consistency, adding additional water if needed.
Garnish with optional toppings and serve immediately, or refrigerate in a sealed container for up to 3 days.
Marinated Mozzarella
Fresh
Mozzarella cheese, drained (pearls, balls, or sliced)
1
Tablespoon Our Wild Side Game Seasoning
2
Tablespoons Extra Virgin Olive Oil
1
Tablespoon Balsamic Vinegar
Drain
the Mozzarella. Toss with the seasoning
and place on serving dish or platter.
Drizzle with olive oil and Balsamic vinegar. Serve immediately.
