Ingredients

• 1 gallon Chicken Stock
• 2 cups Black eyed Peas, soaked and rinsed
• 1 cup diced onions
• 3 tbsp Garlic, chopped
• 3 tbsp Cumin, ground
• 1 each Bay Leaf
• ½  bunch Cilantro, chopped
• 2 Tomatoes, Chopped with juice
• 12 oz. Tomato Juice
• 1 ½ tbsp Black Pepper
• 3tbsp Jalapenos, pickled and chopped
• 2/3  pounds Top Sirloin, grilled and diced

Procedure

1. In large stock pot add all ingredients except for the Top Sirloin, Chopped Tomatoes and Cilantro.
2. Bring Black eyed Peas to a boil then reduce to a simmer.
3. Add tomatoes and continue to cook until peas are tender.  Add Top Sirloin and cilantro and stir together well.  Cook for 5 minutes and then remove from heat.
4. Transfer to steam table pan and serve.
5. To cool soup, pour soup into shallow hotel pans and place into walk-in.  Stir often until temperature drops to 45 degrees.  Combine chilled soup into proper container, cover label and date.  Soup will keep refrigerated for 1 week or package soup into vacuum bags and seal then freeze for up to 6 months.
6. To cool soup from hot line, remove soup from steam table, transfer to a clean hotel pan and add 1 large scoop of ice.  Stir into soup and check to see if temperature is below 45 degrees. Cover, label and date and place into refrigerator for use first the next day.

This is the perfect time of year to enjoy Venison or any other wild game such as Elk, Venison, Caribou, Buffalo, or Antelope. This recipe would also be great on your favorite cut of beef.

Espresso/Coffee Dry Rub

Ingredients

Coffee Rub:

• ¼   cup Chili Powder
• ¼  cup ground espresso or finely ground coffee,
• 2 tablespoons Paprika
• 2  tablespoons Brown Sugar
• 1 tablespoon Dry Mustard
• 1 tablespoon Kosher Salt
• 1 tablespoon Black Pepper, ground
• ½ teaspoon Cumin
• ½  teaspoon Oregano
• 1 teaspoon Ginger, ground

Procedure

1. Add all ingredients to mixing bowl and stir until well mixed together
2. Store in an air tight container, covered, label and date. Spice will keep for 4 weeks.
3. Cover all sides of the Venison Steaks with the rub and cook in a pan with a little oil to medium rare

Port Wine Chocolate Reduction

• 3 cups Port Wine
• 1 cup  Balsamic vinegar
• ¼ cup molasses or honey
• 3 oz. bitter sweet chocolate
• 2 tablespoon unsweetened cocoa powder
• 1 sprig fresh thyme
• Pinch of salt

Procedure

1. Add all ingredients in a sauce pan and simmer for about 30 minutes until it is the consistency of chocolate syrup
2. Drizzle over the Venison and serve

Prep Time: 1 to 2 hours brine and marinade 24 hours

Now everyone has their Gramma’a favorite and I will never tell you that it is not the best. However, when we look at them and see what they are doing we find that they all do the core things alike and we always seem to miss that part. Hint, it is the chicken rest in brine and marinade, the proper frying without trying to rush it and then letting it rest properly on a rack or elevated to crisp all around and redistribute the juices inside this crispy yummy treat.  A tip or two comes in the use of lard and even the added pork to flavor the fat, and also the cornstarch with really aids in a very crisp barrier rather than just using flour.  Pan fry is the way to go and cast iron is really the key to that.

Ingredients

1/2 cup kosher salt (do not use table salt for brining)
2 quarts cold water
1 three-pound chicken, cut into 8 pieces
1 quart buttermilk
1 pound lard
1/2 cup (1 stick) unsalted butter
1/2 cup country ham pieces, or 1 thick slice country ham cut into 1/2-inch strips
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Procedures

1. To make the brine: Stir kosher salt into cold water until dissolved. Place chicken parts in a non-reactive bowl or pot; add enough brine to cover completely. Refrigerate 8 to 12 hours.

2. Drain the brined chicken and rinse out the bowl it was brined in. Return chicken to the bowl, and pour the buttermilk over. Cover and refrigerate for 8 to 12 hours. Drain the chicken on a wire rack, discarding the buttermilk.

3. Meanwhile, prepare the fat for frying by putting the lard, butter and country ham into a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham carefully from the fat.

4. Just before frying, increase the temperature to medium-high and heat the fat to 335 degrees. Prepare the dredge by blending together the flour, cornstarch, salt and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour.

5. Using tongs, slip some of the chicken pieces, skin side down, into the heated fat. (Do not overcrowd the pan or the cooking fat will cool. Fry in batches, if necessary.) Regulate the fat so it just bubbles, and cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through. Drain thoroughly on a wire rack or on crumpled paper towels, and serve.

Fried chicken is delicious eaten hot, warm, at room temperature or cold.

Procedure:

1. Sauté the chopped shallots and garlic with the oil until brown
2. Add the tomatoes and cook for 2-3 minutes
3. Deglaze with the vodka and then add cream and basil ,cook another 2-3 minutes
4. Mix in the blender or hand held mixer until smooth

Add the goat cheese and reduce heat and simmer for about 5 minutes and add salt to taste