Featured Recipes June 2007



Modernsportsman.com members really know how to wow their guests with savory meals. Some of our favorite yesterdays are those times of sharing delicious food and activities with special friends and family.

Summertime and warm days beckon us to fire up the outdoor barbecues….this time of year the cool and breezy evenings make an outdoor meal so pleasant after a long, hot work day……what a relaxing way to spend memorable occasions with loved ones…..a cold drink in hand…...aroma of dinner in the air….nothing can beat the tastes and textures of a barbecue.

This month we have a few odds and ends to make yours a fun and effortless outdoor meal.

Red Meat Marinade

1 cup beer
1 cup dry red wine
1 onion, sliced
1 clove garlic, minced
1 bay leaf
8 to 10 peppercorns
1 tsp. crushed dried rosemary

In a glass container, mix all of the ingredients together. Recipe yields enough for 2 or 3 pounds of sliced game. Put meat in and marinate for 24 hrs, turning meat every 6 to 8 hours.
Posted by: oleman 10/09/01

For the following recipe….also try whole grape tomatoes for variety.

Fresh Tomato Salad

2 or 3 fresh red tomatoes chopped (Smaller than sugar cubes)
1 small onion diced very finely
1 TBSP. Heinz Gourmet Vinegar
2 TBSP. vegetable oil
salt and pepper to taste

Wash and chop the tomatoes into tiny pieces. Mix remaining ingredients together; allow marinating for a short while before serving, or serve right away…colorful and delicious.
Posted by: seasonalwife 05/02/02

Cabbage Salad

1 head cabbage (if using red cabbage, rinse and drain well so the color doesn't bleed)
1 C. ranch dressing
1 tsp Mrs. Dash (garlic flavored)

Grate or finely chop the cabbage…….rinse, then drain in a colander for a couple of hours in the refrigerator; add dressing and let sit overnight or serve the same day. Adjust dressing as desired.

One of my favorite salads to compliment outdoor cooking is Broccoli salad...You can add anything you like to it...but here's how I do it...

Broccoli Salad

1 pound broccoli...fresh, chopped into bite-sized pieces
1 medium sweet onion, diced
½ C. real bacon bits
½ C. raisins
½ C. dried cranberries
½ C. cashews, chopped
1 C. frozen peas*

Dressing

½ C. mayonnaise
½ C. sour cream
2 Tbsp. sugar
1 Tbsp. cider vinegar
pinch of dill weed

For the salad mix all ingredients together in one bowl. Add dressing and serve. Serves 8-10.

*Peas can be added right from the freezer. No need to cook or thaw.

Have this cooled by the time your guests arrive and let it freeze while grilling dinner to heighten the anticipation!

Peach Custard Ice Cream

3 large eggs
2 Tbsp flour
1½ C. sugar
2 C. milk
2 C. peaches, peeled and coarsely chopped
2Tbsp. lemon juice
1½ C. whipping cream
1 tsp. vanilla

In a large bowl, beat eggs.
In a 3-quart pan, whisk flour, 1 C. sugar and milk until smooth.
Stir often over medium heat until boiling, about 8 minutes.
Whisking rapidly, slowly pour hot sauce over eggs. In a blender, puree peaches with lemon juice and ½ C. sugar. Stir into cooked mixture and chill, covered, until cold. (about 2 hours) Stir in cream and vanilla; freeze in a 1½ qt. ice cream mixer.

Serve when soft.



Happy Father's Day to All of You,

Happy Meals, Y'All!
Craftee




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