10 to 12 Dove Breasts - skinned and cooked, then cut into chunks

4 to 6 ‘Hot’ beef sausage links - cooked and sliced diagonally

12 oz Cooked Crab meat

20 to 30 Shrimp - shelled and deveined

3 to 4 stalks celery, diced

3 to 4 cloves garlic, diced

1 medium onion - diced

2 - 14 oz cans stewed tomatoes

Olive oil

Water

1/2 packet of Gumbo Filo Spice -more if you like your Gumbo spicier

2 - 3 tbsp flour

Cooked Rice - 1 cup per person

Directions

Brown Dove Breasts with garlic and celery in large pot then cut into chunks

Brown sausages with onions in oil- save meat juices and oil

Combine dove and its broth, sausage and onions, tomatoes, crab meat and shrimp and Gumbo Filo spice.

Brown flour in remaining meat juices and oil and add to pot.

Simmer for about 1/2 or more to cook seafood and blend flavors.

Add a little water if needed to thin slightly as preferred.

Ladle Gumbo over cooked rice and serve with crusty bread.

Serve with a good red wine

1 can red beans

1 can white beans

1 can blank beans
1 large can whole pealed tomatoes
2 large onions, diced

2 green peppers diced

1 Jalapeno pepper, seeds removed and diced

3 large carrots, diced
3 stalks celery, diced
2 cloves of garlic minced
1 cup chopped mushrooms
2 tbsp. chili powder (more if you like)

2 tbsp. unsweetened coco powder

2 tbsp. ground cumin
1/4 cup flour, all purpose
2 cups red wine
2 cups beef broth

1 teaspoon salt
One half tsp. pepper
One half tsp. ground thyme

Brown venison and sausage in a large pot

Remove meat and hold

Drain and rinse the beans

Add all vegetable and sauté for 5 more minutes.

Return meat to pot and add Chili powder, Coco Powder and Cumin

Add the flour and cook for 3 minutes.

Add the red wine, broth and seasonings

Let simmer for at least 1 hour – stir frequently to avoid sticking or burning

Serve with warm corn bread or tortillas

Season flour with Sage and Salt & Pepper

Place Roast in zip lock type bag with 1/2 cup seasoned flour and shake to coat.

Remove raost and retain the remaining flour

Place bacon fat in large dutch oven and heat

Cook roast on all sides until browned

Add Onions, Carrots and Celery and cook for 5 minutes

Place remaining ngredients in your pot
Add enough water to just cover the roast and cook until fork tender.

Remove vegetables and roast and drain coking liquid to a sauce pan

Stirring constantly, add remaining flour until gravy is formed

Place Roast and vetables on serving plate.

Pour gravy over meat and serve.

Enjoy 

Ingredients:

1 Large Elk Flank Steak - Tenderized
1-Teaspoon Kosher Salt
1/2-Cup chopped green onion
2 Tablespoon Minced Parsley
1/2 Cup Red Wine
2 cups beef stock
4 Slices hearty brown bread
1/2-Cup Whole Milk
2 Cups Finely Chopped Spinich
1/2 cup Grated Cheddar Cheese
6 Slices Bacon - Fried and Crumbled
4-Tablespoon Olive Oil
1/2 Cup Chopped Walnuts or Pecans
1 Bay Leaf
1/2 tsp. Pepper
1/2 tsp. Crushed Thyme
Rub the steak with kosher salt, pepper, and thyme and place in a large zip type bag

Add green onion, parsley, and red wine and marinate in the refrigerator overnight, basting and turning a few times.

Soak the bread in whole milk, drain and mash until smooth.

Mix the bread with spinich, cheese, bacon, and nuts.

Remove the steak out of the refrigerator and drain well.

Spread the bread and cheese mixture on the steak and roll it up. Tie the roll with butchers twine to secure it.

Heat the olive oil in a cast iron skillet. Lightly brown the roll, turning frequently so that all sides are browned.

Cover the rolled steak with beef stock and add a bay leaf.

Cover and simmer for 3 hours, drain, chill, and slice thinly before serving.
 

Stroganoff Sauce
4 tbsp. Flour
3 tbsp. Butter
one cup of milk
one cup sour cream
Salt, pepper to taste

Drain Venison from buttermilk
Cut venison into bite-size chunks
Salt and pepper to taste
Place in zip lock bag with flour and salt & pepper
Shake to coat.

Heat shortening until Bacon Fat
Stir fry venison quickly, remove from pan.

Add pepper and onions; cook until tender.

Drain off any remaining fat and return the venison to pan and allow to simmer

Mix butter and flour in a sauce pan and cook until flour is complete coated.
Slowly ad milk, sour cream and seasonings, stirring to blend 

Add Stroganoff sauce to the venison.

Stir to mix thoroughly; cover with a lid and simmer until tender.

Serve over egg noddles

Live Maine lobsters have been harvested from around the coasts of Maine for many generations. It’s hard to believe that in the beginning, people placed no value in lobster meat. Only the poor ate it. Over the decades, however, tastes changed, turning lobsters into expensive delicacies to be enjoyed by the wealthy in America’s finest restaurants. By the 1840s the Maine lobster trade had become so lucrative that the first commercial lobster fishery opened for business.

People today thoroughly enjoy the extravagant taste of fresh live Maine lobsters. With many foods, the adage that if it tastes good it can’t be good for you holds true. Lobster meat is an exception to the rule. It is a very healthy food with fewer calories, less fat, and relatively about the same amount of cholesterol as a skinless chicken breast.

The label on a certain brand of canned lobster provides us with a nutrition fact sheet for a three ounce piece of lobster. This serving of lobster contains 98 calories with only 5 of them being fat calories and a whopping 300 mg. of potassium. The following list shows you the percentages of the daily requirements of certain vitamins and minerals which are listed on the can label:

1. Vitamin A - 2% 2. Calcium - 6% 3. Riboflavin - 4% 4. Iron - 2% 5. Vitamin E - 6% 6. Niacin - 4% 7. Vitamin B6 - 4% 8. Vitamin B12 - 45% 9. Magnesium - 8% 10. Selenium - 50% 11. Manganese - 2% 12. Phosphorus - 15% 13. Zinc - 15% 14. Copper - 80%

I challenge you to find another can in your cupboard with a nutrition fact sheet as impressive as this one on a can of lobster. You’ll definitely be surprised by what you discover.

Most of the live Maine lobsters are harvested by a crew consisting of a boat captain and one or two assistants. These small crews are able to maintain an astounding 800 traps at a time. Their daily routine involves hauling in some full traps and replacing them with empty ones. They keep track of their traps by using buoys marked with their own designs that have been registered with the state of Maine.

Maine has a twelve-month harvesting season for live lobsters. The majority of the harvest occurs between mid-June and mid-December when the lobster population is most active, but harvesters continue to work catching fewer lobsters during the other months of the year as well.

New shell lobsters are considered the cream of the live Maine lobster crop. When adult lobsters shed their tough old shells for new, larger ones about once a year, that’s when their meat comes at the highest premium. Lobster connoisseurs will pay huge amounts for these new shell lobsters, because the meat tastes best at this time of year, and they can actually crack the shells using their bare hands.

You don’t have to make a trip to Maine any more just to satisfy your lobster cravings. Online sites offer excellent prices on live Maine lobsters which they ship overnight from their facility to your home. Lobsters taste good, they’re healthy to eat, and you can get them delivered to your door! So what are you waiting for?

Summer time is a great time to have fun, and the best way to have fun is to invite your friends and family over for a clambake. Seafood cooked over a fire, some exotic drinks, brightly colored decorations, and appropriate music make for a great time for all.

But, when the weather is not fine, or even when winter hits, why not hold a clambake at home? What a great way to bring the feeling of summer to a cold winter day! And it’s a fun, easy and healthy way of entertainment.

If you are going to plan out for a unique clambake gathering anyhow, why not consider having a super deluxe clambake instead? In this way, you are sure to make your guests glad as there will be plenty of food to enjoy and different varieties. To prepare for a super deluxe clambake, just buy fresh clams, mussels, shellfish, shrimp, and live lobster and some crabs if you like. You can also opt to include some lobster bisque and clam chowder on your menu with roasted potatoes and corn on the cob.

Since seafood can get pretty messy when you’re feasting on it, always be prepared to have a good supply of bibs, lots of table napkins, claw crackers, and some towlettes that are pre-moistened. These things are also very important just like the food for your clambake.

A truly authentic method of preparing a clambake is through an open fire in a pit along the coast. So how would you cook the clambake indoors? It’s pretty easy, for your super deluxe clambake at home, all the cooking will be done using indoor stove tops.

The only very special tool you have to have for cooking is a stock pot. These things can be found in different sizes and can come with a steamer rack and basket. Stock pots are sold in cooking supply shops and online stores over the Internet. And if you’re purchasing one online, take a minute to search for good clambake recipes you might want to consider doing.

To make planning and preparing for your clambake party even easier, there are many super deluxe clambake kits available. They can easily be found by searching the many Internet shops. Many of the kits contain everything you need, including wet naps, cloth napkins, and claw crackers, in addition to the seafood itself. All you’ll need to shop for are the fresh vegetables and you’ll be all set for the most popular clambake party of the season.

Though having a clambake at home is not the typical and traditional clambake event that we know and love, it doesn’t mean right away that your party is going to be boring. Just make sure that you use your creativity, be a good host, and your guests will be assured of great food and entertainment.

There’s many reasons people love soup. Some love the many flavors and textures, others the warmth and comfort. Lots of soups are so hearty they actually make a complete meal. Of course, in the summer heat, there is always the option of choosing from the cold soup favorites. Here are just a few of the basic types of soups you can create yourself.

Soups can be separated into a few categories; beginning with those made with a stock base and those that can be made without stock. Additionally there is the option of fruit soups. Soups made with stock include broth, bouillon, and consomm?. Soups that may be made without stock can include puree, cream, bisque, and chowders.

Soup stock is typically made from meat. The classic meat choices are commonly beef, lamb, turkey, veal, chicken, and fish. Lighter color meats such as poultry will create a light soup stock while the other darker meats will make a brown colored stock. To flavor the stock you’ll typically add vegetables such as carrots, celery, and onion. These soups stocks are the basis for your family favorites including chicken soup, tomato soup, broths, and beef vegetable soups.

Being much thicker and richer, and generally quite nutritional, a puree or a cream soup can often be served as a main course, especially for a luncheon or a light dinner. These soups include varieties such as split pea, bean or potato puree, cream soups such as corn, broccoli or mushroom, bisque of oyster or lobster, and clam chowder.

Then there are the fruit soups - these are delicious chilled soups that are perfect on a hot summer day. Refreshing varieties include cherry, honeydew melon, strawberry, peach, and cantaloupe. Some cold soup recipes will list fruit juices as a mixer while others use a vegetable-based soup stock in the recipe. Either stock works well.

There’s nothing like well-made, scrumptious, homemade soup to make any meal complete. Remember to top your creamy soups with a simple garnish for that finishing touch. Serve soups like bean or onion in a covered soup dish, while your cream soups are best served in a round, flat soup bowl. Don’t be surprised if everyone asks for seconds.

With Connecticut clambakes, seafood parties can be great. Besides being the tasty food they are, clambakes can also refer to an outdoors gathering of people entertained by luscious and healthy seafood meals with fresh vegetables. It can be adapted into any formal or informal event - family reunion, corporate meeting, wedding party, or just a romantic dinner for two.

Due to its comfortable casual ambiance, this hands-on eating feast makes it an even better place to meet and talk to new people. Clambakes are indeed fun especially during those summer fun-filled beach events with family and friends.

Traditional clambakes were held at the beach as food was cooked over a steady fire. Nowadays, local laws prohibit beach fires, so clambakes are prepared over a more efficient propane burner, but the traditional atmosphere still exists.

Clambake may contain various foods. While some people may want to start off with quahogs (hard shelled clams), others prefer steamers (soft shelled clams) dipped in butter with a salty broth. Hosts can even serve shrimp, clam chowder and mussels. Some of the more traditional accompaniments include corn on the cob, salads, potatoes, slaws, and cornbread. How about having ice cream for dessert? With so many options to have your clambake as delicious and unique as possible, never forget to include lobster bisque, which is of course, the main dish.

Now, if you really want to follow the original clambake cooking process, you’ll have to find a spot on the beach where you can dig a pit which is two or three feet deep. Then line it with rocks and build a huge fire on top of these rocks that would reach 400 degrees F. Line the hot rocks with wet seaweed, layer with potatoes, corn in the husk, and more seaweed. Cover the pit with a tarpaulin which is weighted down with rocks, and let it to steam for three hours.

For a simpler clambake method, you can steam the clams and accompaniments on the stovetop. For the most authentic indoor version, you can place rocks in a large metal washtub across a couple of stovetop burners. Layer in seaweed and clam, and pour in a couple gallons of seawater and then bring to a boil and steam for 20 minutes to reproduce the briny flavor of beachside clambakes.

But if you think seawater and seaweed are making things complicated, how about having a clambake on your grill over hot coals? This way, it will help boil the live lobster and potatoes first as they take the longest time to cook. The clams and corn will be cooked through the grill’s heat.

For a much simpler version of preparing Connecticut clambakes, just place the clams in a pot add in corn and chorizo and some aromatics such as saffron and shallots. Steam it until the clams open. Since following the traditional clambake cooking method is too laborious, many people opt for the simplest technique. What’s really important is that you and your guests will have a fun and healthy time feasting on Connecticut clambakes.

One benefit of drinking a beverage that is both historic and international is the variety of ways you can enjoy it, which is one of the reasons coffee has become so popular today. Just go to a local coffee shop and look at the menu. The flavors, blends and combinations are endless. The Caribbean, Mexican mocha and Cuban cubano are just a few of the many you might find.

The Caribbean is an unusual recipe, but worth the try. Bake a coconut for approximately thirty minutes at 300 degrees Fahrenheit. Then, remove the coconut and allow it to cool. Once cool, crack open the shell and remove the grate and flesh inside. Mix and heat the coconut milk, meat and a half cup of cow’s milk in a pan until it thickens after which you need to remove the granules of coconut which is best done by straining the mixture. Then, mix it with a cup of coffee and enjoy.

The Mexican mocha is a tasty blend of chocolate and coffee, as with any mocha. Add a teaspoon of chocolate syrup and a quarter teaspoon each of nutmeg and cinnamon to a cup of coffee, as well as white sugar to your individual likeness. For an extra bonus, you can add some whipping cream on top, or even mix it in.

The Cuban cubano is enjoyed like tequila. Take it straight and like a shot. Some may prefer to dilute the drink with some hot milk or rum, but adding any more than a tablespoon of milk will ruin the invaluable taste of the cubano drink itself. Go ahead and add rum to taste.

Some other international drinks to enjoy are Turkish, Vietnamese and Viennese.

To make the Viennese, melt an eighth cup of dark chocolate into a sauce pan and stir in a tablespoon of light cream. Once blended, sprinkle some cocoa and cinnamon across the top and enjoy.

Now, the Turkish is a fairly easy recipe, but you will certainly benefit from finding a dzezva pot in which to boil the coffee. Yes, you will need to boil it. Turkish coffee has a very strong flavor. Begin with some finely ground Turkish coffee. Pour one cup water into the dzezva and bring to a boil after adding a half teaspoon of sugar to the pot. Once it reaches a boiling point, remove it from the heat and add one teaspoon of the Turkish coffee. Stir, place it back on the heat and then remove it after you see a layer of foam. Once it has cooled and settled, drink up and enjoy this robust, delicious blend.

The Vietnam is one chilled coffee you do not want to miss. Once you find a Vietnamese coffee press, you are on easy street as that is the challenging part. Now, place the grounds into the press, pour one tablespoon of condensed milk into the bottom of your cup. Pour boiling water over the press. Let it drip, then stir and add ice.

Besides trying out these recipes, your other option is to just travel the world and let the local baristas do the work. Otherwise, it is up to you to use your own espresso maker!