NM Elk Hunter Profile - Allrecipes.com (188517132)

cook's profile

NM Elk Hunter


NM Elk Hunter
 
Home Town:
Living In: Alamogordo, New Mexico, USA
Member Since: Aug. 2013
Cooking Level: Beginning
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Quick & Easy
Hobbies: Hiking/Camping, Fishing, Hunting
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About this Cook
I live for my family, and to hunt and fish in God's nature when I may. Work as a machinist, mostly on CNC equipment, making parts that will assist American patriots in doing their job and keeping America safe and free! Father of 3 great kids. Oldest started first year of college and younger pair just brought home first semester report cards today, both had straight A's as usual! They're way smarter than Dad for sure. Been married almost 15 years and my lovely, very neat and orderly (read OCD) wife has just recently started to cook at home regularly. I spoiled everyone with WAY too much eating out over the years. Problem is, in our area, the restaurants have all trended to awful! We should have started eating at home about 15 years sooner because of that, and the money we would have saved! I get in front of the stove or grill on occasion, too. We are both improving our skills at feeding these beasts!
My favorite things to cook
Since I shot a nice bull elk this fall on my muzzleloader hunt, I would say my favorite thing in ages has been eating the backstrap steaks, sliced 1" thick and wrapped in bacon, filet mignon style, cooked medium-rare on the grill! There won't be anything that goes to waste. I had the meat processor make sausage, hamburger, steak, roast, bratwurst, summer sausage, and 40 pounds of jerky. Mmm, mmm! Ought to get you some, too! Nothing like natural meat you earned the hard way!
My favorite family cooking traditions
Bacon wrapped jalapenos filled with cream cheese and a bit of cheddar/jack. Heck, anything with bacon! Ribs, riblets, sirloin, T-bone! I don't apologize for eating meat, and I won't criticize those who eat soy products to offset my hunting, killing and carnivorous ways! Someone has to bring beef, pork and chicken to the butcher for the masses. If you can't deal with it in its factual form, don't eat it. I just get mine myself from the store of the great outdoors! Oh, yeah! Chile rellenos and green chile stew, too, hey this IS New Mexico!
My cooking triumphs
ELK FILET MIGNON--If I am not in total caveman mode next time I grill Elk Filets, I will add photos. Marinate in fridge for 2 days in zippered bag with Italian dressing. Sprinkle liberally with McCormick Fiery 5 Pepper or Spicy Montreal seasoning and give it a good sear + about 3 minutes on each side! Eat medium-rare!
My cooking tragedies
Everything at one time or another! Can't hardly screw up bacon, though! Finally mastered ice cubes, after much trial and error.....fingers always froze while I was trying to stack water droplets!
Recipe Reviews 3 reviews
Green Beans with Smokey Bacon Vinaigrette
Wonderful! I nailed it the second time around. Vinegar had just a little bite and beans were perfect! Amazing complement to my grilled bacon-wrapped Elk Backstrap Filet Mignon! I urge people to follow the instructions, as I was too busy with my grilled salmon the first time I made this and it was not as good as last night's batch. When the bacon STARTS to brown, add the onions. I had hard, unappealing bacon the first time because I let it finish like I would for breakfast, then had all the extra cooking time on top of that. To those who have seen fit to complain about the vinegar taste, please pay attention to the name of the dish, then note the word vinegar a second time in the ingredients. Then, don't make this dish and that should save you much heartburn about the flavor you will achieve with this side.

0 users found this review helpful
Reviewed On: Nov. 30, 2013
Grilled Salmon I
SUPER TASTE and SUPER EASY! Made it last night for wife and 2 kids who really liked it-and they are some picky suckers! It is a moderately sweet dish, which we like. I followed the recipe exactly, but boiled the drained marinade so we could add to fish after grilling, if desired. It was better tasting and much cheaper than the same at a restaurant. I had as the side/vegetable another Allrecipes item--Green Beans with Smokey Bacon Vinaigrette. It was a good complement to the fish.

4 users found this review helpful
Reviewed On: Nov. 10, 2013
Easy Lemon Bars
Pretty good--definitely needs a lot more lemon juice--I added lemon juice until the filling tasted about right to me. That was my only deviation from recipe, except I had to bake it about an extra 15 minutes (30 approximately) to get some toasty golden brown onto the top crust.

0 users found this review helpful
Reviewed On: Sep. 5, 2013
 
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