View Full Version : Looking for Recipies
A customer of mine just traded me about 15 lbs of Copper River (Alaska) red salmon filets, and about 1 and 1/4 lbs ground moose (plus some breakfast raindeer sausage) for my last months of service. In sept. I ill get more moose, but I am looking for some kick ass sugestions for the salmon and the moose. Maybe a chillli or lasagna with the moose? Tacos??? Any suggestions welcome!
Looks like I am good in the seafood department. Just need some suggestions for the moose. I've never had moose before, so I don't want to just try anything from the internet recipie files. I am looking for a recipie/suggestion/recomendation.
The meat is frozen, so there isn't any rush.:)
Looks like I am good in the seafood department. Just need some suggestions for the moose.
Frozen, eh? Chocolate moose springs to mind... :D
Frozen, eh? Chocolate moose springs to mind... :D
Now that's my kind of moose!
Sharing the wealth comes to mind, I could experiment with several recipes and then fwd to you, in that way you would not waste any product; and the greater community would benefit through the Professional execution of each dish...... I'll pay for shipping
greenberetTFS
06-18-2012, 19:57
Frozen, eh? Chocolate moose springs to mind... :D
Dusty,I swear you really missed your calling........ :eek: It wasn't SF,you should be working for Leno.......:p
Big Teddy :munchin
BigJimCalhoun
06-18-2012, 20:14
Frozen, eh? Chocolate moose springs to mind... :D
I'm a miserable bastard that rarely laughs, but that was funny.
twistedsquid
06-18-2012, 20:51
what parts of the moose do you have? if you have the tenderloin, cold smoke it and slice it like carpaccio....my buds from alaska make jerky (and lots of it) out of the rest....you might find an ok steak on the animal...oil it...spice and salt it heavily and grill it rare...
Sharing the wealth comes to mind, I could experiment with several recipes and then fwd to you, in that way you would not waste any product; and the greater community would benefit through the Professional execution of each dish...... I'll pay for shipping
Ha! Somehow I don't see the greater community getting to enjoy anything past your experimenting stage.:D
what parts of the moose do you have? if you have the tenderloin, cold smoke it and slice it like carpaccio....my buds from alaska make jerky (and lots of it) out of the rest....you might find an ok steak on the animal...oil it...spice and salt it heavily and grill it rare...
It is already ground...not sure what cut it is.
twistedsquid
06-18-2012, 20:59
It is already ground...not sure what cut it is.
o well shit...nothin but burgers and meatloaf then...maybe a lasagna...
It is already ground...not sure what cut it is.
This is a recipe I have made several times with ground pork and is great during the summer.
The origin of this dish is Southeast Asia, or what used to be reffered to as, "East Indies," "Indo-China," and Malay Penninsula." It is very simple to make, (think modern day lettuce cups found at Asian Restaurants.)
The below will yield four servings, so convert to make more if need be. Let me know how it turns out with the ground Moose!
Ma Hor
(Galloping Horses)
1 TBL Vegetable oil
2 tsp Garlic, minced
1 Cup Ground Pork (Pork is traditional-Use the Moose instead.)
1 tsp Fish sauce (nam pla)
2 TBL Brown Sugar
1/8 tsp Black pepper, freshly ground
1/4 Cup Peanuts, coursely chopped
1 Butter lettuce, head, separated into leaves
2 Tangerines, peeled, pith and white fibers removed, cut horizontally into 1/3 inch thick, or pineapple wedges
Garnish
1/4 Cup Mint leaves
1/4 Cup Cilantro leaves
2 Red chiles, fresh, seeded, cut into thin shreads
Procedure
1. Heat wok over medium heat. When hot, add oil. Add garlic, and stir-fry for thirty seconds.
2. Add Moose, fish sauce, brown sugar, and black pepper. Stir fry until Moose is cooked.
3. Stir in peanuts; mix. Remove from heat and let cool.
4. Place lettuce leaves on serving platter. Arrange tangerine slices on lettuce. 5. Place a heapiong teaspoon of meat on each slice.
6. Garnish with mint and cilanto leaves.
Serve chilled with chiles on the side.
The author and title of the book containing this recipe: Michael F. Nenes, "International Cusine."
mark46th
06-19-2012, 09:02
Echoes- From the name, it has to be Thai. "Ma" has several meanings in Thai- it can also mean, mother, come as in come here(Ma nee!), depending on the inflection. You must be careful when using the word 'ma'. If you aren't careful you can call your mother in law a horse, which doesn't go over well...
If it calls for Nam Pla, it is from Thailand. If it called for Nuoc Mam, it would have been Vietnamese...
Echoes- From the name, it has to be Thai. "Ma" has several meanings in Thai- it can also mean, mother, come as in come here(Ma nee!), depending on the inflection. You must be careful when using the word 'ma'. If you aren't careful you can call your mother in law a horse, which doesn't go over well...
If it calls for Nam Pla, it is from Thailand. If it called for Nuoc Mam, it would have been Vietnamese...
Thank you Sir! Would definately not want to experience that gaff, and now thanks to you, it will be avoided.
Hope someone gives this recipe a try...as it has been known to charm the savage beast in my experience.:o
Holly
Sounds pretty tasty, echoes. Looks light for summer too. I think I will try it out in the next few weeks. I was thinking maybe a chili, but that will have to wait till winter. :)
You could try making various types of sausage. (breakfast, Italian style...)
Bet the chili would be good, IIRC Sarah Palin was making moose chili on her reality show.
Sounds pretty tasty, echoes. Looks light for summer too. I think I will try it out in the next few weeks. I was thinking maybe a chili, but that will have to wait till winter. :)
It is tasty, and thinking outside the box of Chili, Hamburgers et al is my job...:o
So why not marry Moose with a very Foreign cuisine and see what happens?
You never know...you could discover the next best thing!;)
Holly
Moose pairs well with squirrel.
Moose pairs well with squirrel.
Rocky and Bullwinkle...
Divemaster
08-12-2012, 23:10
I know this thread is almost two months old, but just in case... Here at home, with ground venison, we make stuffed peppers and a great chile. What goes in there, besides your moose, is left to the imagination. Think of what spices you like. Garlic is a must in my book. Also, Jim Zumbo has some good game cookbooks.
Badger52
08-13-2012, 09:55
I know this thread is almost two months old, but just in case... I know, I can't believe it. Couple of burgers worth of mosse and we don't have an AAR. Sarski, did you chow down yet?
Veggies, (tomatoes, peppers, onions, shrooms) some sliced, some skewered, brushed with whatever you can cobble up, GRILL IT and EAT IT!
If it's really hot down there whip some green & purple grapes together with some plain vanilla yogurt and add some finely chopped walnuts to it for a side-dish that helps those who think venison of any kind is 'heavy.'
(Actually venison is less heavy if you quarter it up first.)
:D
If it's really hot down there whip some green & purple grapes together with some plain vanilla yogurt and add some finely chopped walnuts to it for a side-dish that helps those who think venison of any kind is 'heavy.'
Ooh ooh ooh! I make this but a bit of a different recipe. I think the yogurt would be lighter, (though this is surprisingly light) I will have to give it a whirl.
3 lbs grapes
8 oz cream cheese
8 oz sour cream
1 tsp vanilla
1/2 cup sugar
Brown sugar
Pecans or walnuts, chopped.
Soften the cream cheese then mix it with the sour cream, vanilla and sugar. Add the grapes, sprinkle with the brown sugar and nuts.
Nah, no AAR yet. Been waiting on my dad to celebrate. He just closed a business deal that has been in the works for about a month and a half, after a very long dry spell. His work is construction related (bridges, hotels, airports, refineries, hospitals and such), upper management and administration related, so it has been a rough go for him...but this weekend is set for us to get together. I'll take some pictures...of the meal, that is.;)
Thanks for the addition, QP Divemaster.
Badger52
08-15-2012, 05:01
Ooh ooh ooh! I make this but a bit of a different recipe. I think the yogurt would be lighter, (though this is surprisingly light) I will have to give it a whirl.
3 lbs grapes
8 oz cream cheese
8 oz sour cream
1 tsp vanilla
1/2 cup sugar
Brown sugar
Pecans or walnuts, chopped.
Soften the cream cheese then mix it with the sour cream, vanilla and sugar. Add the grapes, sprinkle with the brown sugar and nuts.Gotta try your recipe; I like the contrasts.
:)
Gotta try your recipe; I like the contrasts.
:)
It's truly fabulous. I must give credit to my coworker's wife for the recipe. Not sure if she came up with it or found it.
Gotta try your recipe; I like the contrasts.
:)
I tried yours... simple, refreshing and delicious!
The moose is thawing. About 1 1/2 lbs chuck, and my customer gave me another 1 lbs or so of ground moose last week.
We are set to dine at my dads tomorrow night, and then watch Hell On Wheels.
One thing my dad mentioned was that it needs to cook in a crock pot/slow cooker for about 8-10 hours, which I can do no problem. Something about it being game meat?
Any opinions from the hunters / cooks out there? I was just planning on cooking it like I would beef into the recipie.
Team Sergeant
08-19-2012, 10:08
The moose is thawing. About 1 1/2 lbs chuck, and my customer gave me another 1 lbs or so of ground moose last week.
We are set to dine at my dads tomorrow night, and then watch Hell On Wheels.
One thing my dad mentioned was that it needs to cook in a crock pot/slow cooker for about 8-10 hours, which I can do no problem. Something about it being game meat?
Any opinions from the hunters / cooks out there? I was just planning on cooking it like I would beef into the recipie.
A picture of the cut of meat would assist in coming up with seasoning and a cooking process. Having never tasted moose I can't help but I'm sure there's got to be some great recipes and techniques on the internet concerning moose.
Rob_Frey
08-19-2012, 15:18
The moose is thawing. About 1 1/2 lbs chuck, and my customer gave me another 1 lbs or so of ground moose last week.
We are set to dine at my dads tomorrow night, and then watch Hell On Wheels.
One thing my dad mentioned was that it needs to cook in a crock pot/slow cooker for about 8-10 hours, which I can do no problem. Something about it being game meat?
Any opinions from the hunters / cooks out there? I was just planning on cooking it like I would beef into the recipie.
What recipe are you putting the moose into?
I've had moose in Hungarian Goulash, and it was great!
AAR report is here (in the "Who is making what today.") As I would like to (with Mods approval) have this thread for others who might be seeking recipies or ideas for cooking.
http://professionalsoldiers.com/forums/showthread.php?p=464111&posted=1#post464111
XngZeRubicon
08-21-2012, 18:40
This is a recipe I have made several times with ground pork and is great during the summer.
The origin of this dish is Southeast Asia, or what used to be reffered to as, "East Indies," "Indo-China," and Malay Penninsula." It is very simple to make, (think modern day lettuce cups found at Asian Restaurants.)
The below will yield four servings, so convert to make more if need be. Let me know how it turns out with the ground Moose!
Ma Hor
(Galloping Horses)
1 TBL Vegetable oil
2 tsp Garlic, minced
1 Cup Ground Pork (Pork is traditional-Use the Moose instead.)
1 tsp Fish sauce (nam pla)
2 TBL Brown Sugar
1/8 tsp Black pepper, freshly ground
1/4 Cup Peanuts, coursely chopped
1 Butter lettuce, head, separated into leaves
2 Tangerines, peeled, pith and white fibers removed, cut horizontally into 1/3 inch thick, or pineapple wedges
Garnish
1/4 Cup Mint leaves
1/4 Cup Cilantro leaves
2 Red chiles, fresh, seeded, cut into thin shreads
Procedure
1. Heat wok over medium heat. When hot, add oil. Add garlic, and stir-fry for thirty seconds.
2. Add Moose, fish sauce, brown sugar, and black pepper. Stir fry until Moose is cooked.
3. Stir in peanuts; mix. Remove from heat and let cool.
4. Place lettuce leaves on serving platter. Arrange tangerine slices on lettuce. 5. Place a heapiong teaspoon of meat on each slice.
6. Garnish with mint and cilanto leaves.
Serve chilled with chiles on the side.
The author and title of the book containing this recipe: Michael F. Nenes, "International Cusine."
I've been on this website for 5 minutes and I'm already salivating at the yummy posts.
XngZeRubicon
08-21-2012, 18:43
A customer of mine just traded me about 15 lbs of Copper River (Alaska) red salmon filets, and about 1 and 1/4 lbs ground moose (plus some breakfast raindeer sausage) for my last months of service. In sept. I ill get more moose, but I am looking for some kick ass sugestions for the salmon and the moose. Maybe a chillli or lasagna with the moose? Tacos??? Any suggestions welcome!
I know you started this two months ago, Sarski, but have you ever had salmon with mango, cilantro, jalapenos, and those types of ingredients? I also use it on tilapio.
I know you started this two months ago, Sarski, but have you ever had salmon with mango, cilantro, jalapenos, and those types of ingredients? I also use it on tilapio.
Oh yea, good stuff. I like that mango salsa when I'm near the beach, and served on the side. The resteraunts around here offer it from time to time, but it just isn't the same.
XngZeRubicon
08-30-2012, 19:25
Oh yea, good stuff. I like that mango salsa when I'm near the beach, and served on the side. The resteraunts around here offer it from time to time, but it just isn't the same.
Actually, I've never had it in a restaurant or at the beach....only cooked at home. You have me curious about what makes it better at the beach than in restaurants. I'm easy, I'd scoop it up anywhere.:)