SANDRA'S INSTANT (Ground) CORNED-BEEF-STYLE SEASONING BLEND

A quick and easy method in which to add
a corned-beef
flavor to 3 lbs of cooked (sliced/shredded) venison/moose/beef roast.

I came up with this recipe so I could prepare grilled Reuben sandwiches
any time to my heart's desire...

Yield: (1/2 tablespoon)

Prep: 5 Mins.

INGREDIENTS

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground mustard

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cinnamon

--3 lbs sliced/shredded cooked venison/moose/beef

--1/2 cup hot broth (either venison/moose/beef)

METHOD

In a small bowl/ramekin, mix all ingredients.

Whisk spice mixture with 1/2 cup hot broth (venison/moose/beef). Add to 3 lbs. of sliced/shredded cooked venison/moose/beef; microwave for 2 minutes to incorporate spices into meat for a corned-beef flavor. 

Enjoy on your favorite Reuben grilled sandwich, or serve with steamed cabbage and carrots for a main dish!

SANDRA'S MOOSE-MEDITERRANEAN-MEATBALLS and SPAGHETTI

This entree sounds fancy

but it's a breeze to make in about 1/2 hour

with typical on-hand ingredients...

Servings: (6 to 8)

Prep: 15 Mins.

Cook 25 to 30 Mins. (= Total time)

INGREDIENTS

Meatballs:

2 slices wheat bread, left whole

1/2 cup milk

1 lb. ground moose (venison, caribou, elk, beef, poultry, and so on)

2 tablespoons dried parsley

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1 large egg, beaten

1 teaspoon granulated garlic

--1/4 cup olive oil (for searing, reserving some after searing meatballs for sauce)

Sauce:

--2 tablespoons drippings (reserved, as stated above)

2 (14.5 oz. cans) diced tomatoes, with juices (do not drain)

3 tablespoons red wine vinegar

1/2-1 teaspoon dried chili flakes (depending on how spicy you want it -- I like 1 tsp.)

1 teaspoon dried oregano, or 1/2 teaspoon ground oregano

--1/2 box thin spaghetti, prepared according to package directions

METHOD

Meatballs:

In a small and flat dish, add the bread slices and cover with the milk; set aside to absorb.

In a medium bowl, add the ground moose, parsley, salt, pepper, cumin, beaten egg and garlic, use clean hands to mix and  combine. Slightly squeeze a tiny bit of milk off and break the bread into small pieces while adding to the meat mixture. Mix mixture lightly, just to combine, then form into 1" meatballs. (Form all the meatballs prior to cooking to ensure even searing.)

Add the olive oil to a Dutch Oven and set heat to  medium-high. When oil is hot, add the meatballs in 2 separate batches and gently sear on all sides (top, bottom, and around sides of meatballs), about 1 minute on each side, until dark golden brown. Transfer meatballs from Dutch Oven to a plate, using tongs. Reserve 2 tablespoons drippings in pot; reduce heat to medium.

Sauce:

Add the tomatoes, red wine vinegar, chili flakes and oregano and stir. Bring to a boil; reduce to a very gentle simmer (so the addition of the meatballs is undisturbed). Using tongs, gently add the meatballs to the pot of sauce in an even layer.  Leave pot uncovered, and let simmer happen very gently to allow sauce to reduce and meatballs to cook through.

Pasta:

Meanwhile, prepare your favorite pasta (I adore thin spaghetti). ~ Enjoy!

SANDRA’S NO-FAIL EASY 'N MOIST MEATLOAF

A fabulous meatloaf that continues to

stand the test of time in

flavor and texture...

Servings: (8)

Prep: 10 Mins.

Bake: 1 Hour

Stand: 10 Mins.

INGREDIENTS:

Meatloaf:

1-1/2 lbs. lean ground burger (I used moose)

--Or, feel free to use ground venison, elk, caribou, or buffalo

1 large egg, beaten

2 teaspoons dried minced onion

2 tablespoons milk

1/3 cup chili sauce

2 teaspoons cider vinegar

1 teaspoon worcestershire

½ cup Italian seasoned bread crumbs

½ teaspoon Italian herb seasoning

½ teaspoon Kosher salt

½ teaspoon freshly ground pepper

Topping:

¼ cup chili sauce

METHOD

Preheat oven to 350 degrees. Spray a 5”x9” loaf pan, and set aside.

In a medium bowl, combine burger, beaten egg, dried minced onion, milk, chili sauce, cider vinegar, worcestershire, bread crumbs, Italian herb seasoning, salt, and pepper. Place into prepared loaf pan. Bake for 30 minutes. 

Remove from oven and top with remaining chili sauce, return to oven and continue baking for 30 additional minutes.

Remove from oven, and let stand 10 minutes for juices to redistribute. 

Slice into 8 servings. ~ Enjoy!

SANDRA'S MARVELOUS MOOSEY MINI-MEATBALL OPEN-FACED SUBS

A wonderful and very comforting meal
served with local Alaskan Summer beer.
This marinara sauce will end up being your favorite of all time,
I'm sure...

Yields: (8, 6" long sub halves)
Prep: 15 Mins. 

Bake: 15 Mins. (Meatballs)
Bake: 5 to 7 Mins. (French Bread halves)
Simmer: 30 Mins.

INGREDIENTS

1" Mini-Meatballs:
--(Yields: 48 mini-meatballs)
1 lb. extra-lean burger (I used moose) 

1 large egg, slightly beaten

2 tablespoons milk

1/2 cup panko (Japanese breadcrumbs), or regular
1/4 cup grated parmesan cheese

1 garlic clove, minced

3 tablespoons red onion, finely minced

½ teaspoon ground mustard

½ teaspoon celery seeds

kosher salt and freshly ground pepper to taste

Be sure to have
Alaskan Summer Beer
on hand...

Marinara Sauce:
--(Yields: 5 cups)
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons Italian seasoning herbs
2 teaspoons onion granules
1 (14 oz. can) Italian stewed tomatoes, with juices, broken into small pieces
2 (14 oz. cans) tomato sauce
2 teaspoons honey
1 teaspoon kosher salt
2 teaspoons aged balsamic vinegar

Subs:
1 Loaf of Sandra's Homemade French Bread
2 cups shredded mozzarella
2 cups shredded romaine

METHOD

Preheat oven to 350 degrees. Line a baking sheet with tin foil, spray with oil, and set aside.

In a medium bowl, mix together burger, beaten egg, milk, panko, parmesan cheese, minced garlic, minced onion, ground mustard, celery seeds, kosher salt, and freshly ground pepper. Roll into 1” balls (I do so using a small scoop to ensure meatballs are of uniform size).

Par-bake in preheated oven for 15 minutes, turning once half way through.

Meanwhile, in a heavy-bottom large saucepan heat the olive oil over medium-high heat. Add the garlic and red pepper flakes, saute for 30 seconds.  Add the Italian seasoning, and onion granules.  Pour in tomatoes with juices, tomato sauce, honey, and kosher salt; bring sauce to a boil. Reduce heat to low, then stir in  balsamic vinegar.

Add the par-baked meatballs, and gently fold to coat with sauce. Simmer, uncovered, on low for 30 minutes, while occasionally folding to continue to coat meatballs with sauce.

In the meantime, slice the french loaf in half lengthwise, and remove a bit of bread in the middle to form a slight well, then cut each half into quarters crosswise (ending up with 8 halves). Place on a foil-lined baking sheet and bake for 5 to 7 minutes until slightly crispy and golden.  

Spread a layer of shredded romaine among each loaf half, generously top with mini-meatballs and sauce, then sprinkle with shredded mozzarella. 

Serve with plenty of napkins. ~ Enjoy!

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Tip:  The mini-meatballs and marinara sauce would also be fabulous if you wish to serve it over prepared spaghetti noodles.

SANDRA'S TACO PIZZA - HOMEMADE

I created this recipe inspired by a pizza I ate at a local eatery
while attending a conference in the San Francisco Bay Area...

Servings: (6 to 8)
Prep: 20 mins. |
Baking: 25 mins. total + rising time

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
½ teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1 teaspoon cornmeal

***Sauce:
1 lb. ground moose/venison/beef/buffalo/chicken/turkey burger
1 onion, diced
2 cloves of garlic, chopped
1 pkg. taco seasoning
1 (14.5 oz.) cans diced tomatoes with zesty mild green chilies, undrained
1 cup of picante salsa (or make this: Homemade Mexican Salsa)

***Toppings:
1 (14.5 oz.) can of refried beans
1 (2.25 oz.) can of sliced black olives
2 cups of mexican-blend cheese, shredded

***Garnish options:
1 roma tomato, de-seeded and chopped
1 cup shredded lettuce
¼ cup mexican blend cheese, shredded
1 green onion, finely sliced
2 tablespoons nacho cheese chips, finely crumbled
taco sauce

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr., and place dough on floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in a 425 degree oven for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce:
Meanwhile, heat a medium-size skillet over medium heat, add the moose/venison burger, onion and saute until burger is browned. Add the garlic, and taco seasoning. Stir in the diced tomatoes with zesty mild green chilies, and picante salsa, and then simmer until sauce is reduced and mixture thickens, about 5 to 7 minutes. Remove and let cool to room temperature before spreading on pizza crust.

***Prepare the toppings:
Spread with a spatula the refried beans over crust. Ladle the sauce evenly over the pizza to within ½” of edge. Sprinkle with the sliced black olives, and shredded mexican-blend cheese. Place pizza on middle rack in oven, and bake at 425 degrees for 15 minutes, until crust is golden brown. Remove and sprinkle with garnish ingredients in the order listed - Enjoy!

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Tip: Prepare the sauce so it can cool, and other topping and garnish ingredients while pizza dough is rising.