Micheals Blog

[m25operator]

Congratulations MB, on the Crab cakes . I tried to respond to the blog but was unsuccessful. I started cooking at 13 years old for of course, Dairy Queen, Moved up to Farrell's Ice Cream Parlor, behind the stove and the fountain, then went to the Magic Pan Creperie, for 5 years and made head cook. Worked for a seafood restaraunt for 2 months at 80 hours a week, and decided, I love to cook , but as a living, this was not for me . The food network is my go to station when SG or a good movie is not showing,Good Eats is my favorite with Alton Brown, If foodtv is lame, I go to the history, discover, or inside the actors studio channels. I know MB said he would not put recipes on the Christmas Blog, but it is the new year, I'd be glad to trade recipes, food or reloading. Uncle Jeff said a man should be able to KILL, CLEAN AND COOK his own meals. I try to continue his legacy. Food is the one thing we all have in common!

Enjoy

[Hazcat]

MB,

If the calamari is a success we need to talk!

I LOVE fried calamari, the best I ever had was (believe it or not) at the Hard Rock Hotel Resort in Orlando (Universal) FL.

Sweet, tender and the perfect golden, crispy, light batter.

Hazcat

PS I too, am an amateur cook but my GF is FANTASTIC!!

[Dougdubya]

Mmmm.  Fried calamari?  It doubles the fun that eating anything with tentacles freaks my girlfriend out. 

[Walter45Auto]

I love Crab and Calamari, but can't eat them. I'm Unfortunately allergic; Like, Swell my throat shut allergic. Anybody got any good recipes for Blackbuck Antelope?

[m25operator]

Which  piece of the antelope are We considering? Backstrap, or shoulder/ham pieces? How is the piece of meat cut, roast, steak, ground etc...? Blackbuck can be cooked like any venison, but the cut kind of determines the options.

[Sponsor]

[Walter45Auto]

Steaks.... Look like they're probably be off of a shoulder or ham. Look too big to be backstrap steaks. Given to me by a friend who got them from a friend of his.

[Teresa Heilevang]

How thick are they cut? Were they home butchered or done in a locker.
I ask because sometimes the locker doesn't do a great job of taking off all the tallow and sinew ..
and you darn sure want your meat free of either of these.

I butcher all of my own venison etc.. and so if I have a young one, I will sometimes but rarely cut thick steaks.
 On the occasion that I have, I marinate them at least 4-6 hours or overnight in a ziplock bag with this :
I don't use recipes or measurements, but I did the best I could with what I think is approx. the amounts.
You can double it if you have more than 2 large steaks.

1 cup water
1 teaspoon Worcestershire sauce
1 tablespoon steak sauce or BBQ sauce
3 tablespoons soy sauce
1 lg tablespoon oil
1 teaspoon white or cider vinegar
1 big pinch of dry mustard
1 big pinch of oregano
1-2  teaspoons onion powder
1-2  cloves of crushed garlic or (powdered garlic to taste)
black pepper ( to taste)
3-5  fresh basil leaves, if I have them (optional)
1 or more dashes of hot pepper juice (optional)

I have seen similar recipes and lots that are different.
This is the best I have experimented with..and I have been cooking since I was able to stand on a kitchen chair.
After they are done marinating.. I take the steaks and wrap 1-2 pieces of bacon all around them, securing with a toothpick and then charcoal medium -medium rare. They are fork tender ..
The only thing is you better make plenty cause these are kick ass good.

If you want a couple recipes for the back strap and the round steak..other than pan fryin' in bacon grease..
(with country gravy and biscuits of course) then let me know and I'll pm you with them or I'll post them here.. Which ever. 

[ismram]

Hey, Marshal'ette what time's dinner???

[DDMac]

Again, GOOD For you, Marshal!!!

Mac.

[Dougdubya]

Cooks that good, and looks even prettier than her recipies... Marshall's lucky.