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Tuesday, January 5, 2016

Snack Time! Venison Crostini, Garlic Wings, Boudin Balls, Chile Tempura, Italian Sausage Bites and Pork Cake Sliders

I've been in a rut as far as New Year's Eve snack ideas go. I usually make a Mini Crawdad Boil   ..but wanted to try something different. This year I requested help from some online cooking friends and they didn't let me down.

Talented cook Lynn shared her cheese stuffed Italian meatball recipe... Italian sausage stuffed with velveeta, then wrapped in bacon and smoked.

They were delicious! The combination of Italian sausage and cheese was tasty and the addition of bacon sent these over the top. :)

Amazing friend Sam shared his recipe for Venison Boudin Balls stuffed with pepperjack cheese and drizzled with Bang Bang Sauce..

rolled in an egg wash, then panko and fried til golden...

I didn't have home made venison boudin like Sam used so I used store bought boudin. They still turned out excellent! I think I love these things. :/ lol

Chicken wings are so tasty and easy to make, I should make them more often! Another talented friend Moose suggested his Garlic Sriracha Chicken Wings
I marinated them overnight..

smoked for a bit, then fried til crisp and tossed with the sauce...

I'll be makin' these again soon!

Hatch Chile aficionado, (and all round excellent chef), Adams suggested Tempura Battered Hatch Chile Strips with Chipotle Dipping Sauce..

I used some of my Hatch Chiles that I had blistered and bagged and placed in the freezer. I Peeled them, seeded then cut into strips...

I rolled the strips in flour, dipped in tempura batter then fried til golden.

I ate so many of these hot out of the fryer. They are addicting. :) 
The Chipotle sauce is something I make and keep on hand. Mayo, minced chipotle, adobo sauce, lemon juice, salt and sometimes minced onions. I keep it in a squeeze bottle. 

Friends Josh and hotch suggested I try Pork Cakes.  I did a bit of googling and found a recipe online.
The recipe is very similar to my smoked salmon patty recipe only using pulled pork.  
These pattys used pulled pork and cream cheese, egg...dipped in flour, egg wash and rolled in panko before frying til golden.

Topped with slaw and drizzled with sorgum.. These were tasty treats!! 

Lastly I made a crostini suggested by cooking friend Ren. He used beef but I went with Venison Crostini, then topped with wasabi aoli and drizzled with a soy sugar reduction..

I rubbed the venison backstrap with olive oil and crusted it with some Montreal Steak Seasoning before giving it a quick sear. 

These were mouthwatering good. :)

I dabbed a bit of sriracha on a few...

The snacks were a welcome change and I will be making them again in the future!

I went with the usual Hoppin' John, ham, collards and cornbread for New Years Day.

So far I'm feelin' pretty lucky so I guess the peas n greens are working.

Hope everyone had a safe New Years Eve and I hope 2016 treats you well!  :)


Rolf Virbom said...

That looks so damned good - I wish, I could try each of em . . .

cowgirl said...

Rolf! Good to see you!
Hope all is well in Germany. I need to catch up with what all you're up too. Thank you again for the wonderful Christmas goodies. They are amazing!
All is well here, just keeping too busy. Hope to catch up with you soon. :)
Sending many (((Hugs))) your way.

Samuel Yarosh III said...

Hi Jeanie!
Thanks for the nod on the boudin balls, and I'm glad you like them. I like your crostini a lot!
I hope all is well with you! Spring is coming. ��

cowgirl said...

Hi Sam, Great to see you! I can't thank you enough for the boudin ball recipe. Those things are addicting. I love em! :)
All is well here, just keeping too busy. Winter has been mild so far. I actually have hunting fever for some reason. Been eyeballing the cotton tails running around the countryside. lol
Hope all is well with you. I think you probably have had more snow there than here. Hope you're keeping warm!
Thank you for the amazing recipe Sam. Also for stopping by. :)