Bela's Marinade for Tri-Tip Roast, Venison and Wild Duck & Goose
Recipe By : Bela Balazs
Serving Size : 5
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1/4 cup Worcestershire sauce
1/4 cup Teriyaki Sauce
1/4 cup Red Wine (Cabernet, Shiraz, Merlot Etc.)
1/2 Teaspoon Liquid Barbecue Smoke®
1 Tablespoon Balsamic vinegar
1 Teaspoon Pepper
2 Tablespoons Crushed Dry Rosemary
1 Teaspoon Basil
1 Teaspoon Onion powder
3 Cloves Crushed Garlic
1 Teaspoon Fresh Ginger root
1/2 Teaspoon Adolfs Meat Tenderizer
1/2 Teaspoon sage
1 Bay leaf (I grind my Bay Leafs for this recipe)
This is for a 3-4 Pound Roast, combine mix ingredients. Place roast's in plastic Ziploc bag and pour marinade over it. Place marinating roast in refrigerator for 24 Hrs to 3 Days turning roast once a day. Barbecue for 20-30 Minutes or until internal Temp is 130 degrees. Remove from heat let stand for 10-15 Min before slicing. (The juices from the roast will come gushing out if you don't wait before slicing ). I have used this on Venison backstraps, whole or breasted wild duck & goose with very little gamy taste. I prefer Wildfowl cooked to rare or medium rare. Overcooked wildfowl will be tough and you will probably not want to eat it again.
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Toms Hunting Camp Irish Coffee
Yield: 1 Servings
1oz Bushnell's Irish whiskey
8oz Strong black coffee
1 Tsp Brown Sugar
2 Tsp Fresh whipping cream or caned
Heat the glass (very important). Add the whiskey, add the brown sugar and the hot coffee.
Float the cream on top of the coffee. (Pour into a spoon rested just
on the surface of the coffee: let the cream flow into the bowl of
the spoon and overflow onto the coffee. Lift the spoon as the cream
builds up, so that a layer of cream builds up on top of the coffee.) Or just spray a nice head on top.
Do NOT try this in coffee without sugar in it: it is the presence of
the sugar that allows the cream to float successfully.)
Recipe by: Tom Staton
5 Can Chili this Recipe speaks for itself. I always use Staggs+Ranch Style Texas Beans+Kidney Beans and some other brand of Chili. I prefer using Black beans as the last can but will substitute. This is quick and great for pot lucks and parties.
Deep-Fried Turkey
I like a rub over the injection type marinade. It is easier and less messy than the injectors. My guests have also agreed the rub makes a fine tasting bird and is superior to the marinades I have tried. Here are several recipes to try. My son is allergic to peanut oil so I use a frying type oil that is available at Costco or Smart and Final and is less expensive than peanut . I use my oil for about 3 birds. WARNING frying a turkey can be dangerous follow your manufactures instructions that came with your fryer.
Dry Rub For Fried Turkey (Bela's Favorite)
This recipe was a finalist in the 1999 North Carolina Turkey Federation's Cooking Contest.
1/2 cup kosher salt
3 tablespoons onion powder
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons sweet basil
2 teaspoons ground bay leaf
1 tablespoon ground cayenne pepper
2 teaspoons file powder
3 tablespoons garlic powder
1 1/2 tablespoons paprika
1 whole turkey (10-12 pounds)
4-5 gallons peanut oil
Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an airtight covered jar. Place turkey in large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cover pan and place in refrigerator overnight. Deep-fry the next day in peanut oil, at 300 degrees. Fry about 3.5 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. When cooked to 170 degrees in the breast or 180 degrees in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. For safety, allow the oil to cool completely before storing or disposing.
Nutritional analysis is based on a 5.9 ounce serving: 383 calories; 45 grams protein, 21 grams fat, 1 gram carbohydrate, 1,116 mg sodium, 129 mg cholesterol. Recipe from Janet Trent, Sanford, N.C. I rub the bird and put the bird in a 13 Gallon garbage bag and let the bird sit refrigerated for 24-48 hours.
http://www.riversidebbq.com/Southern%20Fried%20turkey.htm
DEEP-FRIED TURKEY
1 whole wild turkey (12-16 pounds)
1/3 cup red wine vinegar
1/3 cup olive oil
1/3 cup dry sherry (may substitute apple juice)
6 teaspoon garlic powder
5 teaspoon lemon pepper
5 teaspoon onion powder
2-3 teaspoon cayenne pepper
2 teaspoon paprika
1 teaspoon cumin
2 teaspoon black pepper
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon basil
5 gallons peanut oil
Blend all the ingredients well and let stand 2 hours. Strain marinade and place in an injection needle. Inject the marinade into all parts of the bird. Place the bird in a large plastic bag and allow the marinade to disperse throughout the bird for at least 2 hours. Turn the bag and massage the bird occasionally. Preheat the cooking oil to 350-375 degrees in a kettle large enough to hold the entire bird. Tie the legs of the bird together with wire. (It helps to hold the bird together and provides a way to lift it in and out of the oil.) Carefully place the bird into the oil and fry 3 1/2-to-4 minutes per pound. Recipe from Gary Clayton, RiverRatt.Com.
DEEP-FRIED TURKEY
3 gallons peanut oil
1 12-pound turkey
1 (3.8 ounce) jar Creole-style seasoning
1 white onion
Fill a 26-quart aluminum pot (including drain basket) partway with oil. Place on outdoor propane cooker and heat to 350 degrees.
Remove neck and giblets from turkey, rinse and pat dry. Sprinkle Creole seasonings over turkey inside and out. Gently rub in seasonings.
Place the whole onion and turkey in drain basket. Slowly lower basket into hot oil to completely cover turkey. (Halfway through cooking, the onion will float to the top of the oil to prevent oil from scorching).
Maintain a temperature of 350 degrees and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
Carefully remove basket and drain turkey. Insert a meat thermometer into the thickest part of the thigh to insure a temperature above 180 degrees.
Place in a food safe paper bag to finish the draining process before carving.
From AllRecipes.com.
CINNAMON-CHILI RUB
1/2 cup cinnamon
1/2 cup paisley or other red chili powder
1/2 cup brown sugar
1/2 cup kosher salt
Combine all ingredients and mix well. Coat the outside of the turkey with this rub before deep-frying. From Texas Monthly.
Tex-Mex Marinade for Chicken or Turkey From Better Homes And Garden
1 cup lime juice
1 cup orange juice
3/4 cup snipped fresh cilantro
3/4 cup olive oil or cooking oil
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons salt
2 teaspoons bottled hot pepper sauce
6 cloves garlic, minced
Combine lime juice, orange juice, cilantro, oil, chili powder, cumin, salt, hot pepper sauce, and garlic. Skin poultry, if desired; place in a plastic bag set in a deep bowl. Pour desired amount marinade over chicken. Makes about 3 cups marinade (enough for 8 to 10 pounds chicken pieces). From Better Homes And Garden
Belas Fried Turkey Carcass Soup
Recipe By : Bela Balazs Serving Size : 10 Preparation Time 2:45 Min
4 Quarts Fried Turkey Carcass Stock -- See recipe below
2 Cups Turkey Meat from Carcass
2 Carrots -- Diced
2 Celery Stalks -- Diced
1 Bell Pepper -- Diced
3 Medium potatoes -- Diced
3 Cups Canned Beans Kidney, Garbanzo, Northern Etc Rinsed
1 Cup Mushrooms -- Diced
1 Cup White Rice
1 Cup Wild Rice
This is wonderful if you use a dry rub to prepare your turkey for deep frying.
The spices that clings to the cavity makes the best turkey stock I have had.
It is the crème de la crème of stocks
[IF using WILD RICE add it to stock simmer for 40 min then follow rest of recipe]
Add all the ingredients except Turkey meat simmer for 20-30 Min. Taste and Adjust add salt, pepper to your tastes.
Add the Turkey meat the last 5 min.
Options, 1 Tsp. hot sauce, I add 2 Tbl. Sour Cream at the end mix and serve.
This gives it a creamer texture but does not make it sweet like cream would.
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Bela's Fried Turkey Carcass Stock
Preparation Time : 3 Hours
1 Fried Turkey Carcass. Wing tips any bones and meat left over.
4 Quarts Water
1 Onion Quartered
2 Carrots quartered
20 Black Pepper Corns
2 Celery Stalks
1 Teaspoon Celery Seed
1 Teaspoon Basil leaves
1/2 Teaspoon Oregano leaves
1 Bay leaf
I use an 8 quart stock pot. Cover a left over Fried Turkey Carcass. I add all the above ingredients Simmer 2-3 hours.
After simmering I remove all the meat from the bones put it aside for soup about 2 Cups.
Strain the stock through a strainer, cheese cloth. Remove fat by chilling the strained stock in the refrigerator over night, removing the solid fat from the top or use gravy, fat separator.
Bela's Ranch Beans Texas Style
2 Cups or 1 LB dry pinto beans or Poquitos
5 Cups cold water
2 teaspoons Chicken Base or Beef (bullion if you don’t have base)
2 Tablespoons Real Bacon Bits (Hormel) or 4 OZ Ham hock
1/4 teaspoon Liquid Smoke
1.5 Tablespoon combination of California Chili Powder (, New Mexico, Hungarian Paprika. All Mild
1 Tablespoon Brown sugar
1/2 teaspoon Black pepper (for spicier beans add another ½ Tsp)
1/4 teaspoon Cumin
1/2 teaspoon Oregano
1/2 teaspoon Garlic Powder or 1-2 garlic cloves minced
1.5 Tablespoon Onion Powder or 1 medium onion chopped
1 teaspoon Seasoned Salt ( add in the last 30 Min only)
Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt, which should be added in the last 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered. This recipe works especially well in a crock pot. If cooked in a crock pot, (you will need extra cup of water if you did not pre-soak) and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.
You can reduce cooking time by soaking beans overnight or using or (1 Hour soak method)
These beans are wonderful and anybody liking beans will love them. This is a simple recipe and are the best tasting with the bean flavor coming through and not being overpowered by other spices. I do not stray to far from this recipe above. Make these beans using the recipe for first time before altering. It does not take much to alter the taste. I made different styles of Ranch, Chuck Wagon, Barbeque beans for 2 weeks until I found the right combination of ingredients.
If your goal is too mimic the caned Ranch Style Beans available in the supermarket.
Add ¼ Cup of tomato puree with additional 1 tsp brown sugar in the last hour. This is real close Adjust salt and sugar to your liking. Recipe by Bela F. Balazs
Note: You can also use a pressure cooker just follow the guidelines in your pressure cooking cook book. Use the quick soak method. Still do not add puree or salt until the end
Venison Pepper Marjoram Stew Ragout( Borsos Tokány)
INGREDIENTS
2 Lbs of lean Venison (or beef)( cut into 1 inch cubes )
2 large onions ( chopped )
1 medium size green pepper ( chopped )
2 medium size ripe tomato peeled and seeded.
2 tsp. of fine black pepper
2 Tbs. of Marjoram leaves
1 Tbs. of Paprika
1 tsp. of salt
1 Cup of Beef Stock
2 Tbs. of oil or bacon fat
METHOD
Sauté the chopped onion in oil in a medium pot.
Add the spices, chopped green pepper and the crushed tomato, stir for 2 minutes. (NOTE: If tomatoes are store bought add 1 Tsp Ketchup per tomato)
Add the meat & stir occasionally during the cooking .
Cover it and cook it on low heat until the meat sweats and releases moisture 15-20 Min. Usually there is enough water in the meat so its stewing in its own juices. If it is drying out add the Beef stock. Cook until tender 1 -2 hours.
Add more water as needed. At the end, the stew should have a good thick sauce. If your stew is tender and you've got too much liquid on it, just take off the lid and turn the stove to medium heat till the water is gone. Taste it to see if more salt is needed.
The pepper stew is spicy from the black pepper!
Serve with rice or mashed potato's