FoodFash

Adventure Begins in the Kitchen

Bison, Sausage & Quinoa Hash

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Bison Quinoa with an Egg

If I’m not cooking, Snap Kitchen is my 100% go-to for quick, healthy eats.  I have regular favorites: salmon salad, turkey chili, veggie lasagna.  But the one I just can’t seem to get enough of these days is the bison quinoa.  Yep, bison!

Ground Bison & Sausage

After eating bison quinoa for lunches in a row, I thought “Hey! I can totally make this”.  After all, the ingredients are pretty visible and hashes are pretty flexible.

Ground Bison, Sausage & Quinoa Hash

I added some hot Italian sausage to get some extra grease to sauté the veggies in, but you could get by with using 1-1/2 lbs of ground bison in lieu of sausage.  And leftover hash is perfect reheated and topped with an over medium egg.

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Simple Sautéed Shrimp

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Simple Spicy Shrimp

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.

Peeled Deveined Shrimp Tails On

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.

Sautéed Shrimp

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Roasted Root Veggies With Garlic Chives

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Roasted Root Vegetables with Chives

There’s a running joke in my family that nobody is allowed to bring roasted root vegetables to a family dinner, especially my Aunt Sherry as the nobody, especially a holiday meal as the family dinner.  Because fifteen years ago, Aunt Sherry served a dish of extremely undercooked and arguably under-seasoned root vegetables at Thanksgiving dinner.  And not one of us has managed to forget. Poor Aunt Sherry!

Root Vegetables for Roasting

So after fifteen years of homemade roasted root veggie dislike, I decided to give them another shot.  I halved this recipe {for the most part}, increasing the quantity of garlic and shallots and subbing rosemary for chives.  And I used a combo carrots, turnips, and parsnips to make up my two pounds of root vegetables.  And it was a totally different {better!} experience than I remember having all those years ago.

Roasted Root Veggies

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Venison With Cranberry Rhubarb Sauce – @MarxFoods

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Grilled Venison with Cranberry Rhubarb Sauce

“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.

Rare Venison

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.

Slow Cooker Cranberry Rhubarb 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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