Saturday, November 13, 2010

Smoked Paprikash Steak * Beef, Elk, Venison, Boar*

Hunting season is upon us and the age old question of " is there any other way to cook my game meat"? has arisen again.Try this variation on a Hungarian classic.

* 1 Large round steak ( quartered)
* 1 1/2 tsp salt ( kosher/sea salt)
* 1 tsp. course ground black pepper
* light sprinkle all over the steak of Cinnamon
* 1 1/2 tsp. Smoked Paprika

** 2-3 Tbsp. Vegetable oil/ cooking oil of your choice

While waiting for oven to come to 350', heat pan to medium high heat. Using 1 tbsp. vegetable oil/cooking oil of choice sear* the season round steak quarters until golden brown.This should take 5 to 10 seconds per side. Every two steaks you should remove pan from stove top and wipe out, replace back to cook top and add 1 tbsp of oil, as so avoid transferring burnt seasonings to meat.
Once all the meat is seared on both sides, place on broiler pan on the center rack in oven. Cook till desired doneness**. Cooking times will vary depending on thickness of the cut of meat

~ Chef Spurge

** The consumption of undercooked or raw meat, eggs, seafood increases the likely hood of food born illness**

Thursday, November 11, 2010

Char Grilled Turkey

mmmmmm, yes the time has come for us to all stuff ourselves like a thanksgiving turkey. Here is one of my family's favorites.. hope you enjoy


* 1 large turkey, deboned, rolled, and tied with the skin on
*1/2 Cup melted butter or lower fat oil

* 4 cups good quality apple juice or cider
* 1 cup kosher salt or sea salt
* 1 2inch cinnamon stick
* 2 Tbs honey
* 2 pieces star anise
* 1/2 oz. fresh thyme

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Combine all marinade ingredients and bring to a boil.
Reduce to a simmer and leave to steep for 5 minutes.
Strain liquid and cool. Once marinade is near room temperature
pour over turkey in large Ziploc bags or bowl. Let turkey marinade
for a minimum of 24 hours.

Pre- heat grill on high for 10-15 minutes, sear turkey on all sides
then reduce heat to medium-low to continue cooking. Roll turkey a quarter turn every 7-10 minutes and baste with butter or oil using a basting brush or natural fiber
(clean!!!!) paintbrush.

Cook turkey to an internal temperature of 150*f-155*f which will take approximately 45 minutes to an hour. When internal temperature has been reached remove turkey and let stand for 5-7 minutes before removing strings and carving.

If you have any questions about deboning or tying the turkey please do not hesitate to email me on my facebook account.

~ Chef Spurge

Thursday, November 4, 2010

Cooking with my mom

As the person who introduced me to cooking and instilled in me the love and desire to experiment with food, it is amazing when I get to teach her all the things that I have learned. When she sent me to culinary school the rules were, I had to get good grades, and when I got home she got the education I did as payment. I am thankful for all the times I got to spend with her in the kitchen, so this holiday season keep in mind, when standing next to your mom, stealing a bite of food that she has slaved over all day and planned for over a month, you should have been in the kitchen helping her all day. :)

Monday, November 1, 2010


Thank you everyone for checking out my blog, we will try to update often with new recipes and cooking tips. Keep an eye on my facebook page, it will let you know when there are new posts. All your ideas and suggestions are very welcome. Please leave them on my facebook and i will get to them as soon as I can...

There are few things in this world better than love, so love everything that you do and all around you~ Chef Spurge