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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My oldest provides for the family!
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 6 reviews
Spicy Orange Chicken Wing Sauce
Very good flavor with my oven baked wings! Only change I made was to add a couple cloves of mashed/minced garlic. Be sure to only boil or simmer sauce until SLIGHTLY thickened or you will have very tasty glue! I boiled it until it was near the consistency I thought it should be, then removed it from heat for about 10 minutes. It got thicker than honey after I took it off the heat. Can't wait to make them again and get it right!

1 user found this review helpful
Reviewed On: Jun. 29, 2014
Balsamic Roasted Pork Loin
Just finished this meal. Family liked it a lot. Won't say it lived up to my week-in-planning high expectation, but it was pretty good. Followed basic recipe exactly-but cooked longer (>90 min) for large cubed sweet potato I added to get done-plus from other reviews, I added 1 bunch of chopped green onions, 3 cloves of minced garlic and 1/8 cup of honey to my corningware dish. I do caution against using McCormick's SPICY Montreal as it had quite a distracting bite (especially harsh flavor on the potato), even though I only used 1 TBSP of it with 1 TBSP of Weber's Chicago Steak mix. Pork was somewhat tender after 9 hour marination, and even though cooked uncovered the whole time, I had plenty of liquid left in dish to spoon over sliced pork and potato, both. Meat wasn't moist, nor quite dry, but I probably overcooked it...? Silly amateur! I will try this again according to a lot of other reviews and set a bed of sliced onion under the loin, maybe add mushroom, too. Definitely will not use SPICY seasoning again! Will disclose if it turns up a winner.

0 users found this review helpful
Reviewed On: May 18, 2014
Latin-Inspired Spicy Cream Chicken Stew
This is very much like chili in flavor, probably the overabundance of tomato. Family enjoyed it. It was not for me. Followed recipe straight up as written, with exception of adding 1 chopped medium onion and cooking for 11 hours. The chicken fell apart nicely, but it didn't pick up any character from the rest of the mix. Pretty expensive ingredient list for a mediocre chili taste. Tons of it left over and that promises to add to the disappointment for days to come since I take leftovers to work for my lunch. Bet the wife and kids won't touch it again, either...

0 users found this review helpful
Reviewed On: Apr. 28, 2014
 
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