Ingredients

• 2 cups plus 2 quarts cold water
• 1/4 c. plus 2 tbsp. kosher salt
• 10 black peppercorns
• 1 head of garlic, unpeeled and cut in half crosswise
• 3 quarts (about 2 lb.) small pickling cucumbers, any stems trimmed to 1/2"
• 5 purple shiso leaves

Preparation

In a small saucepan over high heat, bring 2 cups water to a boil. Remove from heat and add the salt, peppercorns, and garlic. Let cool, and then add the mixture to 2 quarts cold water. Place the cucumbers and shiso leaves in a large crock or food-safe plastic container. Pour the brine mixture over the cucumbers, covering them completely. Place one or more small plates on top of the cucumbers to keep them completely submerged. Store in a cool, dark room for three days to a week, checking every day or so and removing any mold or foam that rises to the top. The pickles are done when they are pleasantly sour and tangy but still firm. Store refrigerated for several weeks.

Garden and Gun, August/September 2012

Ingredients

• 1 tablespoon jasmine or other long-grain rice
• 6 to 8 dried whole Thai chiles (each about 2-inches long)
• 1 heaping tablespoon finely chopped scallion
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons finely chopped fresh cilantro leaves
• 2 teaspoons sugar
• 3 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
• 1/3 cup fresh lime juice

Preparation

1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.

2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).

3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.

Lobel’s Meat Bible, via Epicurious

Ingredients

• 2 tablespoons butter
• 4 teaspoons minced shallots
• 1/2 cup white wine
• 1 pint heavy cream
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• Salt and pepper to taste

Preparation

Melt butter in large sauté pan over medium-high heat. Add shallots and sauté 1 minute.

Add wine and cream; cook 12 minutes over medium heat, stirring frequently.

Add salt and parsley. Season with more salt and pepper, if needed. Transfer to serving bowl.

Note: If you prepare sauce ahead and refrigerate, it will need to be reheated. Warm 2 ounces of cream in a saucepan and bring to simmer. Then add refrigerated cream sauce by whisking in slowly. Continue whisking until hot and bubbly; add 1 tablespoon butter to finish.

Organic Authority

Ingredients

• 1/3 cup red wine
• ¼ cup olive oil
• 1 tsp sugar
• pinch of allspice
• 2 cloves garlic, minced
• ½ small onion, chopped
• 1 tbsp Worcestershire sauce
• 1 tbsp Soy Sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp Dijon mustard
• 4 venison steaks

Preparation

Marinate for at least 6 hours. Place on very hot grill, cook each side 2-3 minutes, placing careful attention not to overcook.

Arkansas Outdoors Online

Ingredients

• 2 tbsp. finely chopped shallots
• 2 tbsp. lemon zest
• 2 tbsp. lemon juice
• 1 tbsp. capers, drained
• 2 tbsp. chopped parsley
• 3 tbsp. olive oil
• salt and pepper

Preparation

Mix the shallots, lemon zest and juice, capers, and parsley in a small bowl. Whisk in the olive oil, and season to taste with salt and pepper.

[CP: This is particularly good on asparagus.]

Dole

Standard Vegetable Steaming: 1/4 c. water, 3 min. Use both the inner (clear plastic) and outer lids, and don’t forget the steaming insert.

Rice Cooking: You can steam anywhere from 3/4 c. rice to 6 c. rice. Rinse the rice and add to the bottom of the steamer. Add the following amount of water:

(1.15 - 0.0375 * N) * N,

where N is cups of rice. Use both the inner and outer lids, and remove the steaming insert. Start by cooking for 9 + 2_N_ minutes, and cook for up to another two or three minutes until the rice is done.

How to can stuff:

1. Make the stuff you want to can.
2. Clean and sterilize your jars and rings.
3. Heat the lids in hot but not boiling water for several minutes to soften the gummed surface and clean the lids.
4. Fill the hot jars within 1/4 in of the top, place lids and rings on jars.
5. Boil jars for 5 min, then remove and let stand undisturbed for 24 h.

Ingredients

• 1/2 c. grapefruit juice
• 1/4 c. orange juice
• 3 tbsp. lime juice

Preparation

Combine all ingredients and let sit for two hours at room temperature.

Ingredients

For the turkey stock:

• 4 tablespoons butter, more if necessary for gravy, and for seasoning (optional)
• 6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
• Salt and black pepper
• 1 medium onion, peeled and stuck with 3 cloves
• 3 large carrots, peeled and cut into large chunks
• 3 stalks celery with leaves, trimmed and cut into large chunks
• 2 bay leaves
• 12 black peppercorns
• 1 cup white wine, Madeira, vermouth, dry sherry or water

For the gravy:

• 12 tablespoons (3/4 cup) all-purpose flour
• Salt and black pepper

Preparation

1. For the stock: Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.

2. Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours.

3. Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.

4. When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.

5. For the gravy: In a deep skillet or large heavy pot, melt 12 tablespoons ( 3/4 cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make 3/4 cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.

6. Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.

Yield: 3 quarts, about 20 servings.

The New York Times

Ingredients

• 1/4 c. champagne vinegar
• 1/4 vanilla bean
• 1/4 c. honey
• 1 c. blueberries
• 2 tbsp. freshly squeezed lemon juice
• 1 medium shallot, diced
• 2 1/2 tsp. kosher salt
• 1 1/2 tsp. Dijon mustard
• 1/2 tsp. lemon zest
• 1/4 tsp. black pepper
• 1 c. olive oil
• 1 c. corn oil
• 1 tbsp. shredded fresh mint

Preparation

Pour vinegar into a small saucepan over medium heat. Split vanilla bean. Scrape seeds into vinegar and add vanilla bean to vinegar. Bring to a boil.

Reduce heat to low and reduce vinegar/vanilla mixture by half. Remove (and discard) bean, cool mixture and reserve.

In a blender, combine vinegar, honey, blueberries, lemon juice, shallot, salt, mustard, lemon zest and black pepper and blend until smooth. In a small bowl, whisk together olive oil and corn oil.

With blender on low speed, slowly drizzle oils into blender until smooth. Stir in mint. Transfer vinaigrette to an airtight jar and refrigerate at least 2 hours before using. Vinaigrette may be refrigerated for up to 2 weeks; shake before using.

Mike Grossmann