The DMF 'Scratch Built' recipe thread

[NoisyDante]

Seared Ahi Tuna - got this recipe from my brother, nice during the summer

Make a marinade of soy sauce, honey, wasabi powder, and powdered ginger.  The ratios are variable due to however way you want to take it but you should make enough so that it will submerge half if not the entire piece of fish.  Marinate the fish for at least 2 hours if not over night, flipping it if the marinade only covers half the filet.  Retain some of the sauce for later for dipping.

Take out of the marinade and place onto a plate covered in sesame seeds.  Get the sesame seeds to stick to all sides of the fish, then place it onto a hot grill.  Depending on the size of the filet allow it to sear for maybe 2 or 3 minutes on each side.  Served it sliced it thinly.

[teddy037.2]

Seared Ahi Tuna - got this recipe from my brother, nice during the summer

Make a marinade of soy sauce, honey, wasabi powder, and powdered ginger.  The ratios are variable due to however way you want to take it but you should make enough so that it will submerge half if not the entire piece of fish.  Marinate the fish for at least 2 hours if not over night, flipping it if the marinade only covers half the filet.  Retain some of the sauce for later for dipping.

Take out of the marinade and place onto a plate covered in sesame seeds.  Get the sesame seeds to stick to all sides of the fish, then place it onto a hot grill.  Depending on the size of the filet allow it to sear for maybe 2 or 3 minutes on each side.  Served it sliced it thinly.

sounds kind of like AB's recipe for ahi...

and I'm pretty sure you mean to reserve some of the marinade for dipping BEFORE marinading your fish 

seems obvious, but you never know

[NoisyDante]

Yea, totally before marinating.

Actually, it does kinda sound like an AB recipe doesn't it?  Probably why it's good.

[teddy037.2]

I do like using his recipes as kind of a safe base for experimentation if it's something I've never made before

totally used to geek out over good eats, too lol

[NoisyDante]

I'll be making a little something my friends and I call "7 Animal Chile plus Bacon" for the Superbowl, I kinda forget what exactly goes into it, but I'll post up when I remember it all.

[rgramjet]

I'll be making a little something my friends and I call "7 Animal Chile plus Bacon" for the Superbowl, I kinda forget what exactly goes into it, but I'll post up when I remember it all.

Nice!  Please tell me it includes Deer Giblets!

[NoisyDante]

It does have deer, not the giblets though.  Deer have giblets?

It includes buffalo, chicken, pork, beef, venison, and some other loveable creatures.  Stay tuned

[teddy037.2]

It does have deer, not the giblets though.  Deer have giblets?

It includes buffalo, chicken, pork, beef, venison, and some other loveable creatures.  Stay tuned

mmmmmmeaty

[rgramjet]

Oh, Dear have Giblets!  Tasty morsels they are!  Grilled Peruvian Animal Heart is the Bomb!

[NoisyDante]

Grilled Peruvian Animal Heart is the Bomb!

I think I've found my iChat away status message for the week

[NoisyDante]

OK, so as promised here's the recipe for my "7 Animal Chili - plus Bacon  ."  Why "plus" bacon  you may ask?  Because the noble pig is already featured, and bacon is awesome and must be treated differently than other foods. 

"7 Animal Chili - Plus Bacon"

1 large white onion finely diced
6 garlic cloves, diced
32oz can of dark kidney bean
32oz can of pinto bean
32oz can of tomato sauce
32oz can of diced tomatoes
2 oz spiced rum

1/2 pound ground pork  (1 animal)
1/2 pound ground beef  (2 animals)
1.5 pounds buffalo (stew meat works, or shoulder)  (3 animals)
1 lb smoked bacon 
2 chicken breasts  (4 animals)
1/2 pound venison filet medallion  (5 animals)
2 or 3 pheasant sausage  (6 animals)
1/2 pound elk filet medallion  (7 animals)

Spice mixture:  Some people use powders, others use whole chilis, and some people have a store bought mix they like.  Use whatever you feel like. 

My spice mixture changes every time, I just eyeball it and throw in whatever I like.  However it always starts with a base of chili powder, and I add varying amount of pasilla chili, chipotle chili, habanero chili, ancho chili, old bay seasoning, salt, black pepper, oregano, thyme, smoked paprika, whatever I see.  I use the habanero to add the heat.  Be liberal with this as well as the salt.  Salt can always be added later, you can never take it out, and too much salt ruins a good chili. 
.............

Begin by putting a large heavy pot over a burner at medium heat.  Put 1 strip of chopped bacon  into the pot, reserve the rest for later.  Allow fat to render out a bit then add onion and the garlic.  Stir occasionally until caramelized, then remove all from the pot and set aside for later.  The bacon  added here will flavor and contributes fat for the caramelizing.  Don't worry, we'll add more bacon  later.

The pork, beef, and buffalo needs to be seared, but there probably isn't enough room in the pot for adequate contact, and a lot of fat will render out.  Therefore, sear the pork, beef, and buffalo individually in the pot, and pour out the excess fat in between searings.  They don't need to be fully cooked, especially the buffalo.

When done, place the onion, garlic, pork, beef, and buffalo back into the pot.  Add all the tomato sauce, diced tomatoes, pinto beans, and kidney beans.  Eventually when everything starts to bubble, the temperature should be taken down to low, so it just simmers at a low heat.

Cook the chicken, venison, pheasant sausage, and elk on the grill.  Searing them on the grill locks in the individual flavor, so everything doesn't just taste the same.  Slice everything into bite size pieces and add to the chili pot of death.

Add the rum, and your spice mix.  Let the chili simmer at a low heat, the longer it cooks the more tender the meats will be.  Last I cooked this, the chili simmered for 8 hours before eating.  Minimum cooking time once everything is in I'd say is 2 hours, but longer is better.

The bacon  should be cooked, crumbled, and added just before serving, otherwise it will get soggy and won't have a difference in texture.  Shredded cheese could also added upon serving, as well as sliced avocado, sour cream, etc.



Clearly, not all these animals need to be in your chili, nor do these particular ones need to be in there.  This recipe came out of a football weekend where we felt like making something entirely manly and stupid.  Turned out pretty good though!  My mother is a vegetarian, she's ashamed of me  .