Tangy Teriyaki Dry Ribs

 Slow cooking and low indirect heating is the key.  These were on the grill for 2 and a half hours.  Put them over the coals for the last touch and carmelization.

Tangy Teriyaki Dry Ribs

by Sonny Ithipathachai on Thursday, June 18, 2009 at 2:42pm

Ingredients:

Weber charcoal grill

1 rack of pork ribs

Montreal Seasoning

Vinegar

Wostershire Sauce

Heavy Sweet Soy Sauce

Oyster Sauce

Crushed chopped garlic

Sugar

Kikoman's soy sauce

How To: 1st trim off as much fat as you can off the ribs. In a shallow pan mix in equal parts of soy sauce, vinegar, and wostershire sauce for a marinade. Put in fridge overnight.

Start up a good amount of coals for the grill. This may take 10-15 minutes with a coal flue starter. I use a metal container that accepts paper in the bottom to avoid charcoal lighter fluids. Once the coals are ready, dump them in the far side of the grill.

Take the ribbs out of the fridge and press on Montreal seasoning on both sides of the ribbs. Place the ribbs on the opposite side of the coals. Put the lid on and position the exhaust hole right above the ribbs. The goal is to cook with indirect heat. Cover the grill and cook for 1 hour.

Start preparing the Oyster sauce, garlic, sugar, soy sauce in a mixing bowl. At the one hour mark, brush on the Oyster sauce mixture onto the ribbs. Do this for both sides. Cover the ribbs and let cook another hour. Total cook time should be between 2 hours and 2 1/2 hours. Remove from grill, chew slowly and enjoy.

Venison Heart Fried Rice

Venison Heart Fried Rice

by Sonny Ithipathachai on Tuesday, December 15, 2009 at 11:24am

Venison Heart Fried Rice: O.K. this is not for the "picky" eaters. Cut the heart out, open up the chambers and get all the blood out. Cut out the valves, they are tough. Now remember it kinda sounds gross to eat heart, but it's really just a muscle like anything else. Put the heart in a sauce pan, cover with water and boil slowly.

Ingredients: 4-6 cups of prepared white rice. Cooked in a steamer, and set in the fridge overnight.

2 cups finely chopped onions

1 cup finely chopped carrots

4 tablespoon of heavy sweet soy sauce, just regular soy will do

2 tablespoon of finely chopped garlic.

1 tablespoon of sugar

2 eggs

4 tablespoon of olive oil, or asian sesamee seed oil

1 cup of red or orange bell pepper finely chopped.

1/2 tablespoon of white pepper (black pepper will do)

Assembly: After slow boiling the heart for 30-45 minutes, drain, wash, and let cool overnight in fridge.
slice the heart in small bits, or very thin slices. Set aside in bowl.

Using a frying pan heat up your oil on medium to medium-high. drop in the garlic, wait 1 minute and let the garlic brown, but NOT burn. Now add in all your hard vegetables (onions, bell peppers, carrots) stir fry for 2-minutes. Must hear the sizzling, move vegetables to the side, add a little oil and scramble two eggs in the middle.

Now throw in the rice and hearts with seasoning, pepper, soy sauce, and sugar. Stir fry, breaking all the rice lumps up, turn the rice over, and over. Cook for another 2-5 minutes.

Serve hot and enjoy with some Green Mint Tea.

Von and Sarah Favorite Deer Burger/Steak Burger Recipe

 

Von & Sarah's Favorite Venison/Steak Burgers

by Sonny Ithipathachai on Friday, June 5, 2009 at 10:53am

Ingredients:

Good Kieser rolls with seseme seeds

2 lb. ground venison

2 lb. 80/20 hamburger meat

(Note: The above can be substituted with high quality steak run through a meat grinder. Yes, it doesn't makes sense to put top quality steak in a grinder, but then it does makes sense. I'll explain later.)

1 package Lipton Onion Soup mix

Bread crums

1/2 chopped onions

Olive Oil

Chopped Garlic (four cloves)

Toppings of your choice

"How To:" In a large mixing bowl, mix equal parts of fatty hamburger and ground venison. Add Lipton Onion soup mix, onions, garlic, and 4 tablespoons of olive oil. Add a little bit of bread crums as well. Mix well.

When making the hand patties, you can make them 1" to 1.5" thick. Since the meat is very lean, it will not flame up on the grill, and cook through better than fatty meat. DO NOT press hard when making the patties, but just enough to keep the patties together.

Get the coals "hot" on the BBQ. Spray some Pam non-stick on first. Cook the patties for about 4-5 minutes on each side and on an open coal bed. Do not use lid to cover the burgers!

This will make a huge "I can't get my mouth around this thing burger." Stack it high with fresh sliced garden tomatoes, sweet onions, pickles, A-1 sauce, and lettuce. Put a long tooth pick in the middle to keep everything together as you pick it up with both hands. Serve with fries, and maybe some corn of the cobb if it's in season. This is my kids all time favorite recipe and they always ask me to make it for them!

(Note: Taking the best cut steak and putting through the grinder for this recipe is awesome! The steak burger does not have to be cooked as long on the grill (2-3 minutes per side), and can be safely eaten while a little pink in the middle. Its a steak in every bit! Unbelievable!) "Enjoy and chew slowly."

Carolina Caviar "Summer Bean Salad"

Carolina Caviar "Summer Bean Salad"

by Sonny Ithipathachai on Friday, June 5, 2009 at 2:48pm

Ingredients:

1 Can Black-eyed peas (must have this!) drained

1 Can Black Beans (drained)

1 Can Kidney Beans (drained)

1 Bunch Cilantro (finely chopped)

1 Bunch Parsley (finely chopped)

1 Bottle Zesty Italian Dressing (Do not skimp and get the cheap stuff)

4-10 cloves of Garlic (your preference) (diced)

1 Bell Pepper Red or Orange (diced)

4 Fresh Jalapeno peppers (diced) "optional"

1 Vidalia Onion (diced)

4 Roma Tomatoes (diced)

Short Small Pasta (2 cups cooked) macorroni or similar size

Lime Juice

Sugar

Salt

"How To:" Mix all the finely diced vegetables and beans together in a large mixing bowl and mix with a wooden spoon. All pieces should be of similar size to the beans, add Italian dressing, salt, sugar, lime juice to taste. Add in cooked pasta. Refrigerate overnight and serve chilled. This makes an excellent and healthy side dish for hot summer days. "Chew slowly and enjoy."

Summer Ice Cream Pie

Summer Ice Cream Pie

by Sonny Ithipathachai on Friday, June 5, 2009 at 1:32pm

Ingredients:

1 Box of gram crackers

1 Container of Bryer's French Vinilla Ice Cream

1 Bottle Hershey's Chocolate Shell

Crushed walnuts

Melted caramel cubes

Whipped Cream

"How to:" Take a shallow baking pan with two-inch sides. Crush the gram crakers and layer the bottom. Pour in a layer of melted caramel, add a couple of cups of diced walnuts, fill the remainder of the pan with 1.5" of vinilla ice cream, pour on a layer of Hershey's chocolate shell, put back in freezer to harden. Take out and cross hatch design with remaining caramel. Serve with a healthy does of Whipped cream on top. (Disclaimer: This recipe did NOT make the healthy list, but my kids enjoy it.)

Made this during my days working in an icecream shop.

"Blackened Redfish" Or Any Other Thick Fish

"Blackened Redfish" Or Any Other Thick Fish

by Sonny Ithipathachai on Friday, June 5, 2009 at 11:27am

Ingredients:

Thick filet Redfish, Tuna, Wahoo, Mahi Mahi, etc. that is at least 1/2" to 1" thick

Butter, or Olive Oil

Paul Prudone's Cajun Blackening Seasoning, Tony Catcher's Seafood Mix, or Ol'Bay

"How To:" This is an alternative to frying fish, but requires a large cast iron skillet, and a turkey fryer.

Get the skillet "white" hot, as hot as you possibly can. Always, always cook this outside, or it will smoke out your house. When the skillet is hot enough melt the butter. Don't get scared because it will catch on fire. Olive oil won't.

Season the filet on one side only and drop the seasoned side on the white hot skillet. Wait 2 minutes before flipping and do NOT press down on the fish steak. Flip the fish with one stroke. You will actually see the filet start to shrink if the pan is properly hot. Do not season both side, because this will make the fish too salty. I prefer my fish to be a little raw in the middle, so I don't keep it on as long.

Remove from skillet. Sprinkle on fresh cracked pepper, and squeeze a lime slice on top. This is a much healthier alternative to frying. "Chew slowly and enjoy."

Southern Fried Crappie Filets

Southern Fried Crappie Filets

by Sonny Ithipathachai on Friday, June 5, 2009 at 10:18am

Ingredients:

8 to 16 (bone removed) crappie filets, skins removed

House Autry Seafood flour (Must be House Autry, don't use anything esle)

Corn mix

1 plastic bag

Tony Catcher's Seafood Seasoning, or Ol'Bay Seasoning

Canola Oil for frying

Whole Milk or 2% Milk

"How To:" In a shallow marinating pan mix crappie filets and milk together. For those people that say they do not like fresh water fish, this will blow their socks off. The milk will get the lake water taste out of fresh water fish. Let filets soak in milk for about 1 day to two hours.

Put House Autry in the large plastic bag, use two to four table spoons of Corn meal. You want to have the corn meal to be about 1/4 to 1/6 of the total batter. The corn meal will give the batter a crispyness. Add the Ol'bay to taste. I like mine spicey so I use about 3 tablespoons. Shake up the bag before adding the filets to mix everything well.

Get your oil up to a minimum of 350 F, but not over 400 F. The grease has to be hot enough to fry the fish quickly, but not so hot that it will quickly burn the left over batter in the oil.

Drop your filets in the bag and shake vigorously, then drop the filets in the hot oil. Be careful of splashing oil, it hurts. Cook the fish for 2-3 minutes on each side. The filet should be a dark golden brown, but not too light in color. Remove filets and put on a plate with a paper towel to soak up the excess grease.

Serve "hot" with french fries, hush puppies, and a cold glass of beer. "Chew slowly and enjoy."