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March 2019

Asparagus Recipes

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Chile Seared Cervena Venison with See Full Title Below Recipe

Chile Seared Cervena Venison with See Full Title Below recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chile Seared Cervena Venison with See Full Title Below recipe  PDF


CHILE CURED VENISON 1 oz Cilantro
1 tb Kosher salt
3 tb Granulated sugar
1/2 ts Garlic minced
2 Chile de Arbols
1/2 oz Vegetable oil
2 1/2 lb Cervena (TM) venison leg
portions
ASPARAGUS GUACAMOLE 1/2 c Yellow onions minced
2 Avacados small dice
7 oz Asparagus blanched, sliced
1/8 inch thick 2 tb Cilantro chopped
1 ts Lime lime juice
1 ts Course salt

SMASHED POTATOES 1 lb Russet potatoes peeled
1 c Poblano chiles roasted,
peeled, small dice 7 oz Cream cheese
3/4 c Heavy cream
1/2 ts Black pepper
BARBECUED ROMA TOMATO SALSA: 10 Roma tomatoes
1 oz Vegetable oil
1 c Yellow onions grilled,
medium dice 1 tb Garlic minced
1 tb Smoked ancho chile powder
3/4 c Tomato juice
1/4 c Champagne vinegar or red
wine vinegar 1/4 c Granulated sugar honey or
molasses 1/2 bn Cilantro chopped
Chef Boy Hidy Habanero Sauce (optional) and Barbecued Roma Tomato Salsa This little recipe appeared in the September issue of The National Culinary Review , a little professional publication my son gets. This recipe was one of the featured recipes at the 1997 American Culinary Federation National Convention, and comes from Chef Kevin Rathburn, presently the e ecutive chef and a partner at Neva, an upscale Southwestern style restaurant in Atlanta. In a food processor, blend all the ingredients in the chile cure together e cept the venison until smooth. Rub generously on the venison and grill the meat to medium rare. Prepare the guacamole by mi ing the ingredients together and chilling until service. For the smashed potatoes, steam the potatoes until tender. Then mash them together with the remaining ingredients. Keep hot until service. To prepare the barbecued Roma tomato salsa, halve the tomatoes and place, cut side up, on a sheet pan. Oven dry at 200 degrees F for about 2 1/2 hours or until half dried. Cold smoke with hickory for added flavor. Brush onions with oil, then grill and dice them. Mi them together with the tomatoes and remaining ingredients. Serve room temperature or cold. Chef's Notes: Chef Boy Hidy Hot Habanero Sauce can be ordered from Hidy Farms, 1 770 949 7760.

Chile Seared Cervena Venison with See Full Title Below recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
554 people have voted
Last Reviewed on 2019-03-22



Friday, Mar 22 2019 Download & Print Chile Seared Cervena Venison with See Full Title Below recipe  PDF   Asparagus recipes RSS   New

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