Total time: 1 hour 15 minutes Serves 6-8
2 small zucchinis, yellow (8 ounces) sliced into thin rounds (approximately 2 1/3 cups)
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.
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
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
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.
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.