Adventure Begins in the Kitchen
Anyone who has ever been at my house in a hunger bind knows that I always have a package of frozen shrimp in the freezer. They only take minutes to thaw and even less minutes to cook. And I love them at any time of day.
Sautéing in a tiny bit of butter and over-sprinkling with spices has been my favorite preparation lately. Whether you’re eating them solo as a snack, along side a veggie or another protein for dinner, or on top of eggs or grits for breakfast – you really can’t go wrong.
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Dinner doesn’t get much easier, faster, or healthier than broiled salmon. Paired with a mountain of green veggies, it’s about as feel good of a meal as you can get.
If you’re looking for healthy side dishes to keep handy for New Years resolution season, here are a few tasty links!
Sautéed Asparagus with Broiled Cherry Tomatoes
Roasted Root Veggies with Garlic Chives
Bacon & Toasted Sesame Oil Broccoli
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Every few days, a chill hits the air in Austin. And just like that I’m faced with a soup craving, every few days.
I’ve made a giant pot of beef soup twice this week because it’s cozy and filling without leaving you stuffed and sleepy. It’s really the perfect meal to have on hand these days, feeling appropriate for the occasional 30 degree night, 80 degree day, and all that falls in between.
And it’s simple, simple. Requiring little ingredients and even less skill, a recipe like this makes a compelling argument to ditch the can this winter!
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“Don’t overcook it!”, is the most common advice you’ll get when researching how to prepare venison. And, after grilling these Marx Foods medallions, I can say with certainty that paying close attention to temperature is advice worth repeating. While grilling, it seems impossible that meat could be done so quickly. But because venison is exceptionally lean, containing about one-third of the fat of a lean beef cut, it cooks at record speed. I heeded caution and used a meat thermometer to ensure perfectly rare venison steaks.
When deciding on how I’d prepare the venison, I took into consideration the quality of meat that Marx Foods had sent me in the past. I knew this wasn’t the kind of meat that should be buried in stew or overpowered with sauce. It’s the kind of meat that affords a minimalist approach: simple seasoning, careful cooking, complimentary sauce.
A buttermilk soak, olive oil/salt/pepper, and a piping hot cast iron grill pan was all this venison needed for cooking. And then to celebrate the holiday season, I topped with a dollop of cranberry rhubarb sauce since venison pairs so nicely with classic fall flavors. Instructions for venison preparation are below and recipe for cranberry rhubarb sauce can be found here.
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