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]]>Preheat your oven to 450F
In glass bowl dissolve yeast with sugar in warm water, allow to become frothy and creamy about 10 minutes.
Mix in flour, salt and oil, mix until dough forms.
Allow to rest 5 minutes
Turn dough on floured cutting board and pat and roll into ball. Next flatten out and create your crust.
Transfer to greased pizza pan.
Top with your favorite topping and bake for 15-20 minutes or until crust is golden brown and cheese is melted
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Share with me your favorite toppings or added ingredients, because I’m always down to try new things.
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I love playing with some fresh green beans and homemade mash.
This Recipe is super simple and extremely delicious.
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*Do not use diet root beer, you need the sugars for cooking and taste*
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1. Set up meat dipping assembly line.
2. First mix eggs and milk in one bowl
3. Next mix whisk flour with seasoning salt, pepper, paprika, rosemary, garlic and thyme
4. This is a step most forget but make sure you season your meat before breading. Start out by sprinkling each side of the steaks with kosher salt and pepper
5. Working with one piece of meat at a time start by placing in flour mixture and covering both sides
6. Next dip in egg wash
7. Followed by another dip in the flour mixture
8. Set aside and let rest for 5 minutes
9. Heat oil in large skillet or cast iron over medium heat, make sure oil does not get to hot otherwise you will burn the outside of your delicious breading
10. Once oil is hot add meat make sure not to crowd the skillet
11. Cook the meat about 2-3 minutes each side until crispy and golden
12. Remove meat from oil and place on paper towel or wire rack
13. After all the meat has cooked it’s time to work on your skillet gravy
1. Using the same skillet empty oil from frying into heatproof container
2. Without cleaning skillet add ¼ cup of oil to the skillet and heat over medium-low
3. When grease is hot, sprinkle flour over the grease and whisk together with oil creating a paste
4. Add more flour is it looks to greasy and runny or more oil if it’s to lumpy
5. When mixture is golden brown add milk whisking constantly
6. Add seasoning salt and pepper
7. Continue whisking 5-10 minutes until gravy thickens
8. Taste your gravy and see if you need to add more spices as everyone’s taste buds are different
9. Remove from heat and serve over your meat and mash
Directions:
1. In large skillet add bacon and cook over medium heat
2. Half way through bacon cooking add garlic and sauté
3. After one minute add green beans to skillet
4. Continue cooking for 4 minutes or until bacon is fully cooked
5. Reduce heat to low Add ½ cup of water and cover for additional 2 minutes
6. Remove from heat
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In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
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Make sure bear is always cook well done to kill off harmful Trichinosis, use your thermometer to make sure internal temperature is at least 170 degrees.
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1. Place your duck breasts, skin side down onto your working surface. Add desired amount of crushed sea salt and cracked pepper.
Combine the garlic, fennel, rosemary, Parmesan and olive oil in small bowl. Press the herb mixture overtop of the duck breasts.
Place 1 breast on top of the other, meaty sides together. Tie the 2 duck breasts together with cooking string as tight as possible.
2. Preheat your oven to 400°F. Heat a heavy large ovenproof skillet over medium/high heat.
Add the tied duck breasts and cook until they are golden brown on all sides. Turn the duck breasts occasionally, every 10 minutes or so.
Pour the fat dripping from the skillet into a bowl and save for later. Transfer the skillet with the duck breasts over to your oven.
Roast duck to desired doneness, turning occasionally, every 25 minutes for medium. Transfer the duck breasts to your working surface; let them cool for 10 minutes.
3. Meanwhile, pour the pan drippings into a glass measuring cup. Spoon the fat floating off the top.
4. Remove the strings from the duck breast and cut each breast into 1/2-inch slices.
Drizzle the saved pan drippings over top and serve with a side of roasted carrots garlic mashed potato’s.
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1. Preheat your grill to med-high heat.
2. Season pheasant breasts with 1/2 tablespoon cracked pepper, crushed garlic, sea salt & dried basil.
3. Grill pheasant breasts for 5 minutes each side.
4. Once pheasant is fully cooked remove from heat and let rest.
5. Slice avocados in half and remove the seeds.
Next, slice avocados length wise 1/2 inch slices leaving skin on.
6. Brush on olive oil and place on grill.
7. Grill each side 1-2 minutes using spatula to flip.
Careful your avocados will burn if you leave them on to long.
8. Remove from heat and let sit.
9. Cook pasta according to package, rinse and coat with 2 tablespoons of olive oil and set aside.
1. Remove skin from avocados, add four out of the five avocados into food processor or blender.
2. Next Combine basil, garlic, remaining pepper, parmesan cheese and 1/2 cup olive oil into food processor or blender,
blend till desired consistency.
1. Taking a large skillet add remaining olive oil, 3 cloves chopped garlic, baby spinach and cherry tomatoes.
Sauté over medium Heat for 1-2 minutes.
2. Add pasta to spinach mixture, continue cooking and stirring additional 2 minutes.
3. Remove from heat and toss in avocado pesto.
4. Plate pasta and finish with sliced pheasant breasts and remaining avocados.
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]]>In a mixing bowl, combine the ricotta, 1/4 of the Provolone,Mozzarella, & Romano, egg, milk, basil, rosemary and garlic. Mix well. Season with salt and pepper. Set aside.
1. Preheat the oven to 350 degrees F.
2. To assemble, spread 2 1/2 cups of the sauce on the bottom of lasagna pan.
3. Sprinkle 1/4 of the 3 grated cheeses over the sauce.
4. Cover the cheese with dried lasagna noodles.
5. Spread a 1/4 of the cheese filling evenly over the noodles followed by 1 cup of antelope sausage.
6. Repeat the above process with the remaining ingredients 3-4 times,
finishing the lasagna with the remaining sauce and cheese.
7. Place in the oven and bake until golden, cooking at least 1 hour.
8. Remove from the oven, cool for ten minutes before Slicing and serving.
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1. Take your Salmon filet and cut into individual serving size. I like to cut them
to the size of my hand.
2. Place salmon on a cutting board skin side up.
3. Take a sharp knife and cut ¼ inch into the salmon, be careful not to cut all
the way through the salmon. Make cuts ¼ inch apart.
4. Mince the Thyme and Rosemary
5. Add Rosemary and thyme to crushed garlic and mix
6. Take the Garlic Mixture and press it into the slices you just cut
7. Lightly brush the salmon filets with olive oil, then salt and pepper to taste
8. In a medium sauté pan heat remaining oil on med-high heat
9. Once pan is hot, reduce heat to med and cook salmon skin side down 2-3
minutes. The salmon with start to turn a pale pink 2/3 the way up the salmon
10. Gently slide your spatula under the salmon, careful not to rip the skin, flip
and cook another 2-3 minutes on opposite side
11. Remove from heat, serve with favorite sides such as asparagus and enjoy
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