Marinade Express™

Tender Ribs & Blackberry BBQ Sauce with Raw Avocado & Asparagus Salad

Miss Savvy — Fri, 24 May 2013 19:57:09 +0000

These ribs are so tender the meat falls right off the bone! These ribs will have anyone who tries a bite begging for more. The secret to tender ribs is using the Marinade Express appliance with its specially-formulated seasoning mixes to prep them before you begin cooking. Using the patented process makes these ribs juicy and reduces the fat. I suggest using the Havana Mojo Mx Seasoning to help layer the flavors deep within the meat. Havana Mojo adds a citrus note that penetrates deep into the ribs; it complements the Blackberry BBQ Sauce perfectly. Usually a ribs recipe calls for a dry rub that you mix up and leave on the ribs for an hour before cooking. I skipped this step because the Marinade Express system multi-tasks; it not only made the meat more tender, it also added flavor that penetrates within each scrumptious bite. Even though these ribs take a while to prep in the Marinade Express and cook, all you have to do is set a timer and walk away until the final 20 minutes. We had some leftover Blackberry BBQ Sauce which was delicious reheated on baked chicken.

Tender ribs with Blackberry Barbecue Sauce adapted from Hyvee Seasons Magazine. Serves 12 with 2 cups sauce.

Ingredients:

Havana Mojo MX Seasoning
2 3# racks baby back ribs
Cherry or apple wood chips for smoking on the grill (optional)
6 tablespoons of apple juice
1 tablespoon butter
1 cup chopped onion
2 cloves garlic, minced
1 ¼ cup blackberry jam
1 8 oz. can of tomato sauce
1 tablespoon soy sauce
½ -1 teaspoon crushed red pepper flakes (depending on desired level of spiciness)
2 cups fresh blackberries, crushed

Directions:

Prep the ribs in the Marinade Express using the Havana Mojo Seasoning for 1 hour. This may seem like a long time but it is the key to making the ribs so tender and eliminating most of the fat. This can be done several days ahead of time and then refrigerated or even several months ahead of time and then frozen (and defrosted) until you’re ready to cook them.
Preheat oven to 200 degrees. Wrap ribs tightly in foil, add apple juice, and place in a baking pan. Cook ribs in the oven for 3 hours.
Meanwhile make the Blackberry BBQ Sauce. In medium saucepan, melt butter over medium heat. Add onion and cook 3 minutes or until translucent. Add garlic; cook 1 minute more.
Add jam, tomato sauce, soy sauce and red pepper flakes. Bring to a boil; reduce heat and simmer for 20 minutes or until reduced by half. Stir in blackberries and simmer for 10 more minutes.
After the ribs have cooked for 3 hours in the oven brush them with the Blackberry BBQ Sauce and transfer to a preheated grill with wood chips.
Cook the ribs on low heat for about 10 minutes each side, or until a fork easily pulls out of the meat and there is a slight char on the meat.
Brush more of the BBQ sauce onto the ribs. Serve with a bowl of warm BBQ sauce for extra dipping. Don’t forget the wet wipes for this one; I guarantee you’ll have some sticky fingers! Enjoy!

Raw Avocado and Asparagus Salad

Adapted from Epicurious.com

Ingredients:

2 avocados, peeled and cut into 1 inch cubes
1 bunch asparagus, trimmed and cut into 1 inch chunks
¼ cup olive oil
2 tablespoons white wine vinegar
Salt and pepper to taste

Directions:

In a small bowl whisk together oil and vinegar, salt and pepper.
Combine avocado and asparagus in a medium bowl. Drizzle dressing over vegetables. Gently toss to coat.

Chili-Crusted Flank Steak With Mango Salsa

Miss Savvy — Fri, 10 May 2013 20:56:28 +0000

This Chili-Crusted Flank Steak was surprisingly tender and juicy on the inside because it was processed in the Marinade Express. The spices on the outside created a fabulous crust of flavor. The sweetness of the mango salsa added a perfect note of sweetness to the chili- crusted flank steak. This recipe is a must-try.

Recipe adapted from Joy of Cooking. 3-4 servings
Ingredients:
1 beef flank steak (about 1 1/2 pounds)
2 Tb. ground dried ancho chili peppers, or chili powder
2 Tb. cracked black peppercorns
1 1/2 Tb. ground cumin
1 1/2 Tb. coarse sea salt

Directions:

1. Prep the steak in Marinade Express for 20-40 minutes, using your choice of the Signature Steak or Fajita or unflavored Express MX Marinade. Remove the steak and pat dry.
2. Combine the 4 seasonings in a small bowl and rub the entire surface of the steak with the spice mixture.
3. Grill or broil 3 1/2- 4 minutes per side for medium-rare. Make a small incision and check the center; it should be slightly less done than desired; it will continue to cook somewhat off the heat. Remember that meat and fish prepped in the Marinade Express usually cook 20 % faster than normal because of the increased juiciness.
4. Remove the steak from the heat and let stand for about 5 minutes. Thinly slice it across the grain. Serve immediately, topped with Mango Salsa.

Mango Salsa

Recipe adapted from Joy of Cooking

Ingredients: (About 6 cups). Note: Cut this recipe in half unless you are planning to use the salsa with several menu items in the course of two or three days.

1 large red onion, chopped
1/2 c. fresh lime juice (squeezed from about 6-7 small limes after prepping in Marinade Express)
2-3 large ripe mangoes, peeled, pitted, and chopped (about 4 c.)
1 large red bell pepper, chopped after prepping in Marinade Express
3/4 c. chopped fresh cilantro (prep first in Marinade Express, before chopping)
2 cloves garlic, minced
1/2 c. fresh orange juice
2 fresh jalapeno peppers, finely chopped after prepping in Marinade Express
Salt and cracked black peppercorns to taste

Directions:

1. Prep the limes, peppers and cilantro in Marinade Express, using the unflavored Express Marinade for fruits and vegetables. This will eliminate most surface bacteria and pesticide residue. This was especially important since we used a citrus squeezer that causes the juice to wash over the lime rinds in the squeezing process. Limes and peppers can be prepped together, using both divider ribs, placing limes on one side of the divider and peppers on the other. Prep the more fragile cilantro in a second batch (but you can put lettuce or other greens needed for another use on the other side of the divider ribs for the sake of efficiency.) Rotate for about 4 minutes.

Pat dry the limes, peppers, and cilantro before juicing or chopping for this recipe. Thoroughly dry any extra fruits, vegetables, or greens before storing them in the refrigerator, and they will keep longer than normal, because Marinade Express eliminates nearly all the spoilage-bacteria that was present.

2. In a large bowl, combine the chopped onion and lime juice. Peel and chop the mangoes and other ingredients (see hint below about cilantro), setting them aside, then add all together to the onion mixture and stir well.

3. Serve immediately. Salsa will keep, covered and refrigerated, for one day. Hint: if you only add as much cilantro as needed for the serving size immediately required, the salsa keeps longer. Just put in fresh cilantro each time you serve the salsa; we did that and were enjoying the salsa for 4 days with various menu items.

Lemony Salmon with Creamy Cucumber-Fennel Salad

Miss Savvy — Fri, 03 May 2013 02:06:38 +0000

Tired of dry salmon fillets? Prepping your salmon in the Marinade Express helps to add moisture to your salmon in just 10 minutes. The result is a juicy, scrumptious, nutritious piece of salmon that will melt in your mouth. The salmon is slowly baked with a lemon and thyme that melts into the layers of the salmon distributing flavor throughout the fish. The creamy cucumber-fennel salad accompanies the salmon perfectly. The sweet crunch of the fennel and the refreshing cucumbers complement each other, topped with a creamy, tangy Greek yogurt sauce. This meal has all of the health benefits of protein, Omega 3′s, calcium, and veggies. Lemony Salmon
Adapted from Epicurious.com . Prep time: 20 minutes. Cook time: 12-15 minutes. Servings: 4

Ingredients:
MX seasoning mix: either Lemon Pepper or Unflavored
1 1/2 tablespoons grapeseed oil, divided
4 6 to 8 ounce boneless salmon fillets
1 tablespoon dried or fresh chopped thyme
zest of 1 lemon
salt and pepper to taste
4 lemon wedges, for serving

Directions:

Prep the salmon in the Marinade Express using your choice of the Lemon Pepper or Unflavored MX seasoning for 10 minutes.
Remove from the appliance and pat dry.
Preheat oven to 275 degrees F.
Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down on baking sheet.
In a small bowl mix remaining oil, thyme, and lemon zest. Spread mixture over the salmon fillets. Season with salt and pepper.
Bake salmon until opaque in center and flaky. About 12-15 minutes. Serve with lemon wedges.

Creamy Cucumber-Fennel Salad
Adapted from Real Simple

Ingredients:
MX seasoning: Unflavored for Produce
1/2 cup plain Greek yogurt
1 tablespoon apple cider vinegar
1 fennel bulb, cored and thinly sliced
2 tablespoons chopped fennel leaves
1 seedless cucumber (or regular cucumber with seeds removed), thinly sliced
1/4 teaspoon salt to taste
1/4 teaspoon pepper

Directions:

Use a cucumber that has previously been prepped in the Marinade Express using the Unflavored MX seasoning for produce.
Whisk together yogurt, vinegar, salt, pepper in a large bowl. Add fennel, fennel leaves, and cucumber. Toss to coat.
Serve salmon with creamy cucumber-fennel salad. Enjoy!

Quinoa Tuna Salad (gluten-free)

Miss Savvy — Wed, 24 Apr 2013 18:28:56 +0000

Quinoa has become popular to use as a replacement for rice or other grains because it adds a nutty flavor and is packed with protein and whole grains, and it is gluten-free. I have found it to be delicious in soups and to be a hearty side dish with any meat. It is versatile and pairs well with anything. One surprisingly good food combination is with tuna salad. The quinoa adds a crunchy texture to the tuna. I love that this salad calls for olive oil and lemon juice as its dressing instead of mayonnaise, making it a lighter twist on traditional tuna salad. This salad is a quick, satisfying, balanced meal that is refreshing during the spring and summer. Quinoa Tuna Salad
Adapted from Hyvee Seasons Magazine
Prep time: 15 minutes; serves 4
Ingredients:

MX seasoning, (unflavored for Veggies), to wash spinach
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
3 dashes black pepper
1 1/2 cups cooled, cooked white quinoa
2 5oz cans of chunk light tuna, drained
2.25oz can sliced black olives
1 can diced tomatoes, drained
1 sliced green onion
2 cups spinach
fresh parsley for garnish (optional)

Directions:

Follow cooking directions for quinoa. 1 cup of dried quinoa makes 2-3 cups. Add rinsed quinoa to 2 cups of water. Generally, you need 2 cups of water per every 1 cup of dried quinoa. Bring the water to a boil, reduce to a simmer. Simmer for about 15 minutes, or until all of the water is absorbed by the quinoa. Season to taste and allow to cool.
In the meantime prep the spinach in the Marinade Express, using the unflavored seasoning for Veggies. Set the timer on the Marinade Express for 2 minutes; that’s all it takes! Using the Marinade Express kills up to 99.5% of bacteria and helps to eliminate pesticides. Remove the spinach from the Marinade Express, use a salad spinner to dry or pat with kitchen towels. Set aside.
In a medium bowl, stir olive oil, fresh lemon juice, salt, and pepper. Add the can of drained tuna, drained olives, drained can of tomatoes, green onion, and cooled cooked quinoa. Stir together.
The salad can be made ahead of time. Mix all ingredients except for spinach, cover and refrigerate. Gently stir in the washed, dried spinach just before serving and garnish with parsley.

Asian Steak Kabobs

Miss Savvy — Tue, 23 Apr 2013 23:46:17 +0000

The sauce for these Asian Steak kabobs packs a big punch of flavor. With one bite they lead your taste buds on a roller coaster of ginger, garlic, lemongrass, curry, with a slight kick of spice. It is the perfect medley of flavors. I used MX Seasoning, Sesame Ginger, to kick-start the Asian flavors within the meat. Ever since the snow melted in Iowa we have been using our grill whenever possible, trying to urge Mother Nature into warmer spring days. These kabobs could easily be cooked in your oven if you don’t have the option of a grill. Either way you won’t want to miss out on these Asian-inspired kabobs!

Asian Steak Kabobs, adapted from Epicurious.com , 4 servings:

Ingredients:

Sesame Ginger MX Seasoning
2 tablespoons of chopped lemongrass (I used the Gourmet Garden lemongrass in a tube; it’s easier to work with and still tastes great!)
1 tablespoon curry powder
1 tablespoon ground cumin
2 tablespoons fresh grated ginger
2 tablespoons minced garlic
1 large shallot, minced
2 fresh jalapenos, minced (adjust to preference of spicy heat)
2 tablespoons fresh cilantro, minced
2 tablespoons Asian sesame oil
2 teaspoons salt
2 teaspoons pepper
3 tablespoons grape seed oil
1 1/2 pounds steak of choice cut into 1 inch cubes
1 large green bell pepper, cut into 1 inch cubes
1 large yellow bell pepper, cut into 1 inch cubes
1 large onion, cut into 1 inch cubes

Directions:

Prep steak in Marinade Express for 20 minutes with the MX Seasoning.
Mix all ingredients except steak, bell peppers, and onion into a medium bowl.
Measure 1/4 cup of spice mixture*, toss with steak cubes to coat.
Assemble vegetables and steak onto skewers, alternating vegetables with the steak.
Grill or bake in oven (350 degrees) for approximately 15 minutes, or until vegetables are tender and steak is browned.
Serve kabobs with the remaining spice mixture on the side.

*Note: Next time I make this recipe I plan to run the 1/4 cup spice mixture through a food processor before mixing it with the steak. This way it becomes more of a paste and adheres to the meat better during the cooking process.

Curried Cod in Cantaloupe Cups

Food Fancier — Sun, 24 Feb 2013 21:39:24 +0000

This is a nice low-fat, tasty dish to remind us of summer during the dreariness of yet another snowstorm!

Ingredients for 2 servings:

8 oz. cod prepped in The Marinade Express^TM then broiled
1 cup non-fat Greek yogurt
1 tablespoon lemon-flavored extra virgin olive oil
2 teaspoons curry powder
salt and pepper to taste
1/2 cup celery, diced
1/2 cup red pepper, diced and divided
1/2 cantaloupe, cut into 2 pieces
1/4 cup fresh Thai basil leaves, or sweet basil, for garnish

Directions:

1. Prep the cod in The Marinade Express^TM using either the unflavored MX marinade or a flavor of your choice, such as Sesame Ginger. The Marinade Express^TM process will remove impurities from the fish, including the tripolyphosphate usually used to retain moisture in the fish when it is commercially caught.
2. Broil the cod, remembering that it will cook about 20 % faster than normal if it was prepped in The Marinade Express^TM. Cool and dice in large chunks.
3. Combine the yogurt, oil, curry powder, and salt and pepper. Stir in the celery and half the red pepper. Fold in the cod.
4. Spoon the mixture over the two cantaloupe cups, and garnish with the remaining red pepper and the fresh basil leaves.

Enjoy!

Valentine’s Day Dinner- Italian, Vegetarian, & Gluten-Free

Miss Savvy — Wed, 13 Feb 2013 23:30:18 +0000

When thinking of what to make for Valentine’s Day dinner I thought of one of my favorite Italian recipes, Vegetable Parmesan. It’s almost like a vegetarian lasagna, without noodles. It consists of layers of vegetables, mozzarella cheese, and pasta sauce. I’ve made this recipe several times before; each time it has varied slightly. Sometimes I’ve had fresh mozzarella on the top with shredded mozzarella sprinkled throughout the layers, and another time I added mushrooms to a layer. Although I’ve played around with a few ingredients, the important ones have stayed the same. Eggplant is the heart of this dish. It adds a meaty, earthy, richness. Zucchini adds a light, tender texture. Of course a good marinara sauce, mozzarella cheese, and Parmesan are necessary to complete this dish. This meal is never a let-down, no matter what vegetables I use. It’s a great way to get kids to eat their vegetables, and to have a vegetarian night. Play around with this dish. I’ve thought about replacing the crunchy, sweet fennel with vibrant, crisp bell peppers, or adding ground beef or sausage to the sauce to make it even more filling. No matter which ingredients you choose, it is a heartwarming, romantic meal that is perfect for Valentine’s Day!

Even though this dinner is meatless I used my Marinade Express to help me prep the ingredients. The Marinade Express does a fantastic job of removing pesticides and chemicals from vegetables so you can feel good about what you’re putting into your body. I placed the eggplant on one side of the dividers, and the zucchini on the other side of the dividers so I got the vegetables washed at the same time, in one cycle. I used the vegetable MX seasoning and let them rotate for 5 minutes. When they’re done simply remove the vegetables and pat dry. Talk about a time saver!

I recommend this dish with a glass of good red wine, especially if you’re celebrating Valentine’s Day! Enjoy!

Vegetable Parmesan:
Adapted from Giada De Laurentiis, Food Network

Prep time: 20 Minutes
Cook time: 30-35 Minutes

Ingredients:
1 large eggplant, sliced into rounds
1 large fennel bulb, top cut off, root cut into slices
1 large zucchini, sliced into rounds
2-3 cups shredded mozzarella cheese or 1 ball fresh mozzarella cheese, cut into slices
Fresh grated Parmesan cheese
2 8 oz jars of good marina sauce, flavored to your taste (I like Classico brand. Its fresh ingredients make the difference in taste).
A handful of breadcrumbs (optional). Use brown rice crumbs for gluten-free eating.
3-4 Tablespoon of grape seed oil
Salt and Pepper

Directions:
1) Preheat oven to 350 degrees and also heat an electric grill or a saute´ pan.
2) Begin by slicing the eggplant, brush it with grape seed oil and salt and pepper. Grill or saute´ the eggplant on both sides until it has cooked thoroughly.
3) Cut off the green part of the fennel and discard. Peel off the first layer of the fennel root. Slice the fennel root lengthwise. Brush on oil and salt and pepper, grill or saute´ until tender. Repeat the same process for the zucchini.
4) As each vegetable has finished grilling layer it in a deep casserole dish: start with a layer of marinara sauce directly in the pan. Next, layer the grilled eggplant slices, top with a layer of marinara, mozzarella cheese, and Parmesan cheese. The fennel is the next layer, followed by sauce and cheeses. The final layer is the zucchini, followed by sauce and cheeses.
5) Top the Vegetable Parmesan with a handful of breadcrumbs and drizzle with oil. This helps to create a brown, crunchy crust.
6) Place in oven for 30 to 35 minutes, or until the top layer is a golden brown. Let rest for 10 minutes, slice and serve.

Valentine’s Day Dinner With Cranberry Butter

Food Fancier — Tue, 12 Feb 2013 22:10:06 +0000

We wanted something tasty, colorful, unusual, and fast for our Valentine dinner this year. We tested Coriander- Crusted-Pork Tenderloin with Baked Sweet Potatoes and Cranberry Butter, and were very pleased on all counts. The cranberry butter brings the vivid red color for the occasion, as well as a delightful, tart taste that is wonderful on the sweet potatoes and compliments the pork. It’s also great on other vegetables, toast or bread, and we are anxious to try it on multiple-berry pancakes or waffles. We anticipate it will be a wonderful garnish for plain broiled fish.

The three main ingredients of our menu were each, of course, prepped in the Marinade Express to remove bacteria and other impurities. We love cleaning our fruits and vegetables in the appliance, and then really feel comfortable eating the potato skins. Pork Tenderloin, as its name suggests, is a tender cut of meat to start with, but it becomes more so when the Marinade Express process is used. It also becomes juicier, with cleaner taste, better texture, and increased health benefits.

Last fall’s cranberry harvest in northern Wisconsin had supplied us with about a gallon of fresh berries, which we’d packed into the Marinade Express drum and gently tumbled with the unflavored MX seasoning for fruits and vegetables. We had frozen the cranberries in portions, so we simply thawed a small bag for the butter recipe, and they were as good as fresh! Although we used fresh tarragon in our recipe, other herbs would be great for other occasions or menus (sage with turkey, rosemary with lamb, dill with fish, etc.)

Ingredients and directions for Cranberry Butter (makes 2 cups):

1 cup butter, cut in pieces

1 cup cranberries (preferably prepped in the Marinade Express using the unflavored MX Express mix for fruits and vegetables).

2 tablespoons honey

1 tablespoon minced fresh tarragon (or herb of choice)

1 tablespoon finely grated orange rind

1. Prep the cranberries in the Marinade Express, if possible, about 2 minutes and drain in a colander. Pat dry.

2. Combine all ingredients in a food processor and pulse until cranberries are evenly incorporated into the butter. Scrape the bowl once or twice with a spatula between pulses. Chill.

Ingredients and directions for Coriander-Crusted Pork Tenderloin (4 servings):

1 large pork tenderloin (a little over 1 pound)

2 teaspoons Dijon mustard

1 teaspoon black peppercorns, crushed (use a mortar and pestle or grind coarsely in a spice grinder)

1 tablespoon coriander seeds, crushed ( as above)

1 tablespoon oil (extra virgin coconut or expeller-pressed grapeseed are preferred as they can be more safely heated for browning meat)

Sea Salt, to taste

1. Prep the pork tenderloin in the Marinade Express for 20 minutes, using your choice of MX marinade flavor, or the unflavored for meats. (We chose Havana Mojo for this recipe, and Santa Fe Salsa would also be very compatible with the other ingredients). Remove from the appliance and pat dry with a paper towel.

2. Preheat the oven to 425 degrees, or start the grill.

3. Spread the pork evenly with the mustard, then sprinkle with the crushed coriander and peppercorns, pressing the spices into the meat.

4. Heat the oil in a large oven-proof skillet over medium-high heat. Brown the pork about 2 1/2 minutes per side, then transfer the skillet to the oven (or put the meat on the grill) and cook until an instant-read thermometer registers 145 degrees, about 12- 16 minutes.

5. Let rest for 5 minutes out of the heat, then slice thin. Season with sea salt to taste.

Homemade Chicken Stock

Miss Savvy — Sat, 08 Dec 2012 20:20:18 +0000

I am a sucker for good homemade soup; it is very satisfying and comforting. With fall ending and winter approaching I decided to make a large portion of chicken stock to freeze and use for soups as I need it. Previously, I had prepped a whole chicken in the Marinade Express, cooked it, carved the meat off, and kept the carcass in the freezer until I was ready to cook up a storm. Although this recipe takes 3-4 hours of simmering time it is definitely well worth the wait. This chicken stock is by far the best I have ever had. Prepping the chicken in the Marinade Express makes a world of difference in pure, fresh stock.That step removed impurities, allowing terrific taste to be highlighted. You can anticipate how much better this stock is going to taste compared to any prepared without the benefit of the Marinade Express when you do not have to skim as much of the usual “scum” that ordinarily rises to the surface of the pot when simmering the carcass. That’s what the Marinade Express is all about–infusing antioxidants in (whether marinade-flavored or unflavored), and flushing impurities, contaminants, and free radicals out. The result is divine taste and healthier eating! Since this stock is so flavorful I would recommend using it as the base of soup that is simple, like chicken noodle, allowing the taste of the stock to shine through. Save the bland, store-bought chicken stock for tomato-based soups.

Ingredients:

1) Carcass from a whole chicken or bones from about 3 pounds of chicken parts.
2) 1/4 cup vinegar
3) 2 teaspoons sea salt
4) 1 onion, unpeeled but well-washed (preferably in the Marinade Express) & quartered (the peel adds color to the stock)
5) 1 carrot, unpeeled but well-washed (preferably in the Marinade Express) & quartered
6) 1-2 ribs of celery with leaves, well-washed (preferably in the Marinade Express) & quartered
7) 1 bay leaf

Directions:

1) Process the whole chicken (or chicken parts) in the Marinade Express. Use the Express unflavored MX Marinade if you prefer to highlight the natural flavor of chicken, or select one of the 10 flavored MX Marinade blends recommended for chicken at Marinade Express. Spin-tumble for 30 to 45 minutes. Remove from the appliance and cook according to your preferred method. Remove the meat from the carcass and freeze the bones if you will be making the stock later.
2) Rinse the vegetables under running water to remove any surface dirt, then place the onion and carrot on one side of the divider ribs in the Marinade Express, and the celery on the other side. Use the Express unflavored MX Marinade to remove bacteria, pesticide residue and other contaminants. Spin-tumble about 4 minutes, then quarter them. (Efficiently prep additional vegetables needed for other use in this same batch. Carrots are then more nutritious, as you can avoid peeling them. Pat dry and refrigerate.)
3) Place the (defrosted) carcass and the vegetables in a stock pot with a tight-fitting lid and add enough cold water to just barely cover. Add the vinegar & salt (to extract the calcium and juices from the bones).
4) Bring slowly to a simmer. Simmer gently so bubbles just break on the surface. Skim any remaining impurities that arise as “scum” during the first 1/2 hour, but there should not be much.
5) Cover the pot and simmer gently 3 to 4 hours.
6) Remove from heat and strain the stock through a fine mesh sieve and discard the solids. If you can detect any odor of vinegar, return the strained liquid to the pot and boil a few minutes until no vinegar odor remains.
7) Refrigerate the stock overnight and remove any fat that has solidified on top.
8) Use in your favorite recipe, or freeze in portions for use later, adding fresh vegetables and seasonings to taste.

Venison With No Gamey Taste–Substitute it for Ground Beef!

Wild Eats — Fri, 30 Nov 2012 22:14:27 +0000

Our grandchildren love our meatloaf made from venison that we prep in The Marinade Express^TM and then grind. The MX Marinades flush out the chemicals that cause the undesirable gamey taste in wild game, so we have served some of our recipes to people and they thought they were eating ground beef. We use the ground venison in recipes for Three Bean & Hamburger Casserole, Chili, Tacos, Sloppy Joes; pretty much any recipe that calls for ground beef. We tumble a venison roast about 40- 60 minutes in the Marinade Express ^TM, using an appropriate MX Marinade flavor, or a combination of flavors. Garlic Butter is always a favorite flavor, and sometimes when we will be making Chili we mix the Fajitas and BBQ marinade flavors. The fun part is experimenting to find delicious, new taste sensations.

We have a grinder attachment for our Kitchen Aid appliance, but an old-fashioned manual meat grinder also works. Raw meat can even be ground in a food processor using the steel cutting blade.

To substitute ground venison in Miss Savvy’s Cheeseburger Pie pictured above, follow the link:

http://savvysavoriesandsuch.blogspot.com/2012/02/cheeseburger-pie-untraditional.html

Since we are recommending prepping the venison in The Marinade Express^TMbefore grinding it, you would start with direction # 2 if converting this recipe.