Ingredients:

1 lb. salmon fillets
2 tablespoons mayonnaise
1 teaspoon lawry’s lemon pepper
1 tablespoon parmesan cheese
1 cup dry breadcrumbs
Procedure:

Preheat oven to 350°F. Fillet salmon and place skin side down on a glass baking dish. Spread a generous amount of mayonnaise; cover entire top of fish. Sprinkle liberally with seasoned salt, cheese and dry bread crumbs. Bake about 25 to 30 minutes, uncovered. Place under broiler until top turns brown.

Ingredients:

1 three rib prime rib roast, first cut,trimmed and tied
1 tablespoon freshly ground pepper
2 tablespoons coarse salt
3 short ribs, tied
1-1/2 cups dry red wine

Procedure:

To ensure even cooking, roast must first be left at room temperature (about two hours) before being placed in the oven. Place oven rack on lower level. Heat oven to 450 degrees F. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat side up. Place short ribs in pan. (A nonstick pan will yield fewer cooked-on bits for flavorful juices.) Cook 20 minutes. Reduce oven to 325 degrees F. and continue cooking until instant-read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees F., about 1 hour and 25 minutes. If it hasn’t, return to oven; check temperature at 10-minute intervals.
Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy, Adjust oven to 425 degrees. Pour fat and all drippings out of pan into a fat separator, and set aside. Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in medium heatproof bowl. Pour juices into strainer. Using wooden spoon, press down on solids to extract juices. Discard solids. Cover bowl tightly; keep warm by placing in barely simmering saucepan with 1 inch water. Reserve pan drippings for Yorkshire Pudding. Makes 6 to 8 servings.

Ingredients:

For dry rub

3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper
2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)

For mop

1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil
8 pounds (about) 100% natural lump charcoal or charcoal briquettes
6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
12 soft hamburger buns with seeds, split
Carolina Red Barbecue Sauce
Tangy Coleslaw

Procedure:

Make dry rub:
Mix first 5 ingredients in small bowl to blend. Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Make mop:
Mix first 6 ingredients in medium bowl. Cover and refrigerate.Following manufacturer’s instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.) Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.

Ingredients:

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Procedure:

Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Ingredients:

6 ounces hot turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 pound ground sirloin
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Procedure:
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese. Makes 8 servings.

Ingredients:

1 rabbit, cut up
1/2 cup lemon juice
3/4 cup butter
2 tsp. salt
2 tsp. summer savory
1 tsp. paprika
1 tsp. dry mustard
1/4 tsp. pepper

Procedure:

Marinate rabbit in lemon juice for at least three hours in refrigerator. Melt butter in saucepan and add remaining ingredients. Grill rabbit 5 to 7 inches from coals being careful that fire is not too hot. Brush with butter mixture and grill 40-45 minutes, turning frequently until golden brown and tender. Since rabbit has so little fat in the meat, it must be cooked over low heat or it will be tough. If you can hold your hand near the grill for a count of 3-5 seconds, the fire should be about the correct temperature.

Ingredients:

1 ½ lb. Of moose meat (or steak) cubed
4 tsp soya sauce
1 onion, chopped
3 tbsp of oil
½ cup uncooked rice
1 cup of water (or stock of your choice)
1 can of cream of mushroom soup
1 can of sliced mushrooms
1 cup of peas
Salt and pepper to taste

Procedure:
Brown meat, onion and celery in oil in frypan. Transfer to casserole dish
Mix remaining 9 ingredients together in a bowl. Pour over meat and bake in a 350 oven for 20 to 30 minutes, or until rice is cooked. Add veggies of your choice, diced small, and herbs, spices to taste. This can be cooked in Slow Cooker all day meat is tenderer.Serve with bannock or baking powder bisquits.

Ingredients:

4 eggs wash for dipping
2 tbsp season salt/lemon salt
4 cups flour
1 6 lb salmon
2 tbsp sweet basil
1 tbsp black pepper

Procedure:

First fillet salmon, and then skin salmon very carefully, with a sharp fillet knife, trim salmon, with no bones attached. When fillet is done, slice salmon into thin strip width length not tail to head length. Mix all dry ingredients together.mix all eggs into a bowl, scramble take strips of salmon, dip into the flour mixture first then into the egg wash and then back into the flour mixture then carefully use a home deep fryer and cook until golden brown color, serve with homemade fries and lemons. Various dry herbs can be used to your liking, this is just a beginning of what you can use for the flour mixtures.

Ingredients:

2 or 3 teaspoons pepper (I know it’s a lot, but it’s what makes this so good!)
Salt to taste
1 1/2 cups flour
Four or five hand-sized venison steaks
2 eggs
1 cup milk
1 cup vegetable oil

Procedure:

Heat oil in an iron skillet on medium heat setting.Tenderize the venison steaks with the open end of an empty glass soda bottle. Note: This could be dangerous, so if you’d prefer, it’s ok to use a regular meat tenderizing tool. When the meat’s been tenderized to about twice its starting size it’s ready to dredge. Beat the eggs and milk together, add some of the salt to this and maybe teaspoon of the pepper. To the flour add the remaining salt and pepper. Start dredging. First dip each steak in the egg/milk mixture, then into the flour, then back in the egg/milk mixture, back to the flour and then before the whole mess slides off your steak, gently lay it in the heated oil and watch it go. When blood seeps through the uncooked side, it’s time to turn it over. Cook until golden brown and crispy. When blood seeps through the uncooked side, it’s time to turn it over. Cook until golden brown and crispy.

Ingredients:

1 tsp. of pepper
1 large onion
1 lb. of ground beef
2 cans of whole tomatoes
5 cans of kidney beans
1 jalapeno pepper
1 can of tomato paste
1 clove of garlic
1 tsp. of salt

Procedure:

Fry the ground beef until light brown. Add onion, salt,& pepper. Crush garlic then add it. Add the tomato paste, kidney beans, and take the whole tomatoes, crush then add and the jalapeno pepper cut into small pieces. Add water and cook for one hour.

Note: It tastes better if you put it in the refrigerator for 24 hours.