I guess I haven't blogged for a while. This may or may not be a good thing. I have been really busy with school, that is, busy enough that I can't do all the fun things I wish I could do. The youth group has definitely been treating me well, thinking especially retreat this past weekend. A good time it was. Awhile back, my cousin Yolli asked me to right about preparing fish. Sorry, Yolli, I don't do the grocery shopping in this house, hence, no fish recipe. If none of you readers have suggestions, here is a recipe I found on on (insert gasp here) Rachael Rae's site:
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/citrus-fish-with-bell-pepper-couscous Although I have never made citrus meat, I really enjoy it because of its flavor as well as because of what it does to the meat. Citrus acid is an acid, obviously, and can break down the fibers in meat, making a wonderful marinade. I read in Field and Stream that you can even soak fish in citrus acid long enough to kill the bacteria as well as firm up the texture of the meat without cooking it. While safe and better than raw fish, I do not find this very appetizing. Enough ranting about citrus fish, let's talk about something that I did make. Because Mom went to PA for a few days and because I like to make food, I made our supper tonight. Let me tell you about it while it is still fresh on my taste buds. Ha, not really. This isn't the first time I have made burgers, but it is the first time I have made venison burgers. Cheers to my friend and hunting partner Jordan Nisly for the meat. While Roo and I were sitting at the table listening to Rhythm and Move's by Capital Lights and eating these burgers she asked a very important question. "So, Jonny, what name will you give these?" The best part about concocting recipes is the privileged of naming whatever you make, thus, these became Macho Hosh Burgers. "Macho refers to the size I made them, while "hosh" is the Pennsylvanian German for deer. Surprise! I added pictures this time. Enjoy.
Macho Hosh Burgers
1 1/2 lb ground venison
1/2 lb ground pork
1/4 cup chopped chili peppers(fresh or canned)
2 Tbsp citrus juice(I used fresh lime juice)
1 Tbsp Worcestershire
1 1 oz package onion soup mix
1 tbsp bacon grease
sliced cheddar cheese
bacon
Mix all ingredients together and grill over open flame if you're a man, otherwise, you can fry them in a pan. I should explain a few of the ingredients. For those of you worried about fat and such, the ground pork and bacon grease are to help distribute heat and keep the burger from drying out. While still hot, put cheese and fried(or grilled, microwaved) on the burger. Enjoy. Yeild: 10 macho sized burgers, 12-15 sissy burgers. Note: This goes extremely well with Southern sweet tea.
