Steve Rinella's Fish Fry

Crispy Fish with Herb Tartar Sauce

Fish fries are a great tradition around the country to bring together family and friends.  During the season of Lent, Friday night fish fries are especially popular for those abstaining from meat.  

Take a look at  Steve Rinella's step by step process in this video and get lots of tips for doing it at home. 

Serves 4

- Ingredients -

1 ½ – 2 pounds White-fleshed fish
Cut into 1” thick strips, 3 inches long
Buttermilk marinade:
2 cups buttermilk
1 tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Smoked or Spanish paprika
1 cup all-purpose flour
1 ½ cup Panko breadcrumbs
1 ½ cup fresh breadcrumbs
1 tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked or Spanish Paprika
2 tablespoons cornstarch
5 cups Peanut Oil, for frying
Tartar Sauce:
Yield: 1 ¼ Cups
1 cup mayonnaise
½ tablespoon fresh chopped rosemary
1 tablespoon fresh minced garlic
Juice and zest from 1 lemon
1 tablespoon chopped chive
5 leaves fresh basil, chopped
5 cornichon pickles, chopped
1 tablespoon chopped capers
½ teaspoon black pepper
- Tools - 
Weston Deep Fryer
French Fry Cutters   (because what goes better with fried fish than homemade french fries)

How To 
For the marinade, in a large bowl, whisk the spices into the buttermilk until mixed.
Add the fish into the marinade and cover.
Let the marinade sit for four hours, or up to 1 day, covered with plastic wrap.
Prepare the fryer to a temperature of 375 degrees.
For the breading, mix all the ingredients in a large bowl. One piece at a time, press the fish into the breading and pat the crumbs onto the side and then flip the piece and do the same to the other side. The entire fish should be covered with crumbs. Place the breaded fish on a plate in preparation for frying. When all the fish has been breaded, carefully place each piece into the fryer in a single layer with space between each piece. Be careful not to overcrowd the fryer. Cook for 3 or 4 minutes until fish is golden brown. Remove and place on a paper towel covered plate to drain. Serve immediately.
For the Tartar Sauce, add all of the ingredients into a bowl and whisk until incorporated.

Deer Valentine

In Native American traditions, hunters believed in using the whole animal that they harvested. In particular, the deer heart held a special significance.  Eating the heart showed the utmost respect for the animal and imbued the hunter with their spirit and qualities.
Sous Vide Venison Heart    

Makes 2 servings

- Ingredients -

1 Venison Heart
1 stick butter
2 sprigs of thyme
2 sprigs rosemary
4 cloves garlic
salt & pepper

- Tools - 
Weston Sous Vide  (Coming May 2018)
Weston  Vacuum Sealer

How To
Rinse heart ensuring to clean internal chambers
Trim fat and silver skin

  • Heat Sous Vide Cooker to 145 degrees
  • Prep heart for cooking by trimming fat- see above
  • In pan, melt butter and cook until browned and slightly nutty.
  • Pat venison heart dry and season with salt and pepper.
  • Add to vacuum sealer bag with garlic cloves, thyme, and rosemary.
  • Pour brown butter into bag and seal with vacuum sealer.
  • Cook for 90 minutes in sous-vide bath.
  • Remove meat from bag and sear to finish--- this can be done in several ways-- a very hot cast iron pan or with a torch.

A Souperbowl Treat- New England Clam Chowder and Philly Cheese Steaks

It's the weekend of the big game. What will be on your table?  Wings?  Weiners? Chips & Dip? Soup & sandwiches are an age old pairing, and what better combo is there this year to celebrate the line up? 

New England Clam Chowder

 Makes 8 servings
- Ingredients -
2 dozen  fresh cherrystone clams (or 2 cans)
1/4 lb bacon or saltpork (chopped into 1/4 inch chunks)
2 leeks, trimmed, halved and rinsed
4 Yukon Gold Potatoes, peeled and cubed
1/2 c  white wine
2 sprigs thyme
2 bay leaves
2 c heavy cream (or milk for a lighter chowder)

- Tools - 

Weston 8 Qt Slow Cooker

How To 

1. Place clams in pot with 4 c water over medium high heat. Cover and cook until clams have opened up, ~ 10 minutes or so. ( make sure to throw away clams that don't open) 
2. Strain broth and keep to side. Once shells have cooled, remove clams and reserve.
3. Cook bacon or salt pork in 1 T butter until fat renders and meat is cooked, ~5minutes. Remove and set aside, reserving fat in pan.
4. Sautee leeks in fat until soft. Add wine and cook until wine has evaporated .
5. Add clams, potatoes, pork, thyme, bay leaves and leeks to slow cooker, and then cover with clam broth.
6. Cook at high setting for ~ 2 hours or until potatoes are tender.
7. Add cream or milk and blend
8. Season with Salt & Pepper.

Philadelphia Cheese Steak
Makes 4 servings

- Ingredients -

4 hoagie/sub rolls
1 lb beef eye round, sliced very thinly - can also use venison  
1 onion, sliced thinly
1 bell pepper, sliced thinly
8 slices provolone cheese
salt & pepper

- Tools - 
Weston Meat Slicer 

How To 
1. Heat a saute pan or griddle to medium high heat and add olive oil to cover bottom.
2. Sautee onions and peppers until soft and carmelized, about 10 minutes, seasoning with salt & pepper.
3.  Move onions and peppers to side.
4. Slice meat paper thin with meat slicer ((pro tip- freeze before slicing) and add meat to griddle.
4. Cook meat, constantly agitating and chopping with spatulas until desired doneness.
5. Mix meat with vegetables and divide into 4 equal piles. 
6. Cover each pile with 2 slices of provolone cheese and cover until melted.
7. Cut each roll and smother with meat and cheese and veggie. Top with catsup or whatever condiment works for you.

    Steve Rinella's Venison Ribs

    This recipe is a part of 12 Days of Gifts, a series of how-to videos covering some of our favorite wild game preparations. Brought to you by MeatEater and Weston, this is our way of giving back to our amazing community.
    A lot of people don’t realize that you can make great bone-in rib recipes with your venison ribs if you just apply a little low, slow heat first and then go to the grill.  Give this recipe a try. You’ll never look at venison ribs the same way again.  Check out the video here.

    - Ingredients -

    Venison Ribs 

    BBQ Rub
    Yield 3 Cups
    ½ cup kosher salt
    2 Tablespoons granulated garlic
    1 Tablespoon ground black pepper
    ½ cup chili powder
    2 Tablespoons cumin
    2 Tablespoons Hungarian paprika
    1 Tablespoon Smoked paprika
    2 Teaspoon onion powder
    1 Tablespoon ground mustard
    1 Teaspoon cayenne
    2 Tablespoons oregano
    ½ cup brown sugar
    BBQ Sauce
    Yield 3 Cups
    2 cups ketchup
    4 Tablespoons bbq rub (see above)
    ½ cup apple cider vinegar
    ¼ cup brown sugar
    2 Tablespoons Worcestershire sauce
    ⅓ cup molasses
    1 Tablespoon Dijon mustard
    2 Tablespoons lemon juice
    1 ½ Tablespoons liquid smoke
    1 Tablespoon kosher salt
    1 Tablespoon ground black pepper
    - Tools - 
    Weston Slow Cooker
    Weston Butcher Saw

    How To 

    For the BBQ Sauce 
    Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice
    Rib Methods
    Using a hacksaw or bone saw, cut a rack of game ribs perpendicular to the bones, so to get a 4-6 inch strip of connected rib bones. Then cut these strips into pieces containing 3 or 4 ribs apiece.
    Apply rub seasoning to ribs ( Make sure you have saved some for the BBQ sauce)
    Place the ribs into a pressure cooker or crock pot and add just enough stock or water to cover them. Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly tender. The measure of a perfectly cooked venison rib will be if the meat hangs on to the bone when picked up, but if you shook the bone the meat would start to fall off. A little resistance is not a bad thing.
    Prepare a grill (gas or charcoal) at medium-high heat.
    Remove the ribs from the slow cooker, let them cool, and then give them a generous rub-down with the rub. Place the ribs on the grill. Since they’re already cooked, you’re simply reheating the meat and charring the outside a bit. Once the ribs have crisped, about 10 minutes, coat them generously with the barbeque sauce, and continue cooking for 1 to 2 minutes to allow the sauce to caramelize and thicken. Serve warm.

      Steve Rinella's Seared Duck Breast with Apple Sage Chutney

      A lot of hunters are intimidated by cooking wild duck. If you are, you should not be. Steven Rinella shares the perfect way to prepare wild duck.

      Watch the video here 

      Duck  Breasts

      2 duck breasts, skin on with leg attached
      3 Tbl cooking oil
      Trim the duck breasts by removing any excess membrane from the inside and scoring the fat side in a criss-cross fashion. Season duck with salt and pepper. Place duck breasts, skin-side down, in a hot, oiled skillet and cook until skin has browned. Flip the duck breasts over and place in a 400-degree oven (we use a Weston roaster oven ). 
      Duck is best at medium rare so pull the breasts from the oven once they reach 125-130 degrees. Ten minutes in the oven is a good starting point. Let the duck rest for 5 minutes before slicing on the bias.
      Apple Sage Chutney
      Yield 2 ¼ cups
      1 ½ pounds Granny Smith apples or other tart apples, skin on, medium dice
      ¾ cup apple juice
      ⅓ cup brown sugar
      ¼ cup apple cider vinegar
      ½ cup dried cherries
      ¼ cup golden raisins
      2 tablespoons honey, more if desired
      2 tablespoons finely chopped fresh sage
      1 tablespoon finely chopped fresh rosemary
      1 tablespoon minced garlic
      Juice of 1 lemon
      Kosher salt and freshly ground black pepper
      Combine the apples, apple juice, sugar, vinegar, dried cherries, raisins, honey, sage, rosemary, garlic, and lemon juice in a sauce pot and cook over medium heat until the mixture starts to bubble. Reduce the heat to low and cover the pot. Let simmer for about 20 minutes. Remove the lid and cook another 20-25 minutes. The chutney should be fairly thick. Remove it from the pot and let cool. If too dry, add more honey and a splash of water to hydrate and glaze.

      Weston partner Steve Rinella's Venison Chili

      Weston partner and MeatEater host  Steve Rinella shares his tips for cooking chili using a Weston slow cooker. You can watch the video here.

      Makes  8 servings

      - Ingredients -
      ¼ cup plus 2 tablespoons vegetable or canola oil, divided
      2¼ lbs ground venison
      Kosher salt and freshly ground black pepper
      3 large poblanos, stemmed and diced
      1 large onion, chopped
      6 cloves garlic, thinly sliced
      2 tablespoons ancho chile powder, or to taste
      1½ tablespoons ground cumin
      1 teaspoon dried oregano
      3 tablespoons minced chipotle peppers in adobo
      3 (14.5-ounce) cans whole tomatoes, preferably in tomato puree
      2 (15-ounce) cans small red beans, kidney beans, or pinto beans, rinsed and drained
      3 cups beef stock
      Serving Ingredients:

      corn chips
      shredded sharp cheddar or Pepper jack cheese
      sour cream
      diced red onions or sliced scallions

      sliced jalapenos or serrano chiles

      - Tools - 

      Weston Slow Cooker

      How To 

      Heat a large Dutch oven or other wide, heavy saucepot over medium-high heat.
      Add 2 tablespoons of the oil.
      Sprinkle the venison generously with salt and pepper.
      Working in batches, crumble the venison into large chunks into the pot and sear until browned, transferring to a large bowl as done, 6 to 8 minutes per batch, adding more oil as needed.
      Reduce the heat to medium. (If working on an electric range, you may need to remove the pot from heat to let it cool down a bit.)
      Add the remaining 2 tablespoons oil, the poblanos, and onions, scraping up the browned bits at the bottom of the pot to cool it down a little faster.
      Return to the heat and cook, stirring often, until soft, 8 to 10 minutes.
      Stir in the garlic, chile powder, cumin, and oregano and cook, stirring constantly, for 1 minute.
      Add the chipotles and tomatoes, crushing the tomatoes with your hands or mashing with a potato masher, half of the beans, the stock, and the venison with any juices that have accumulated in the bowl.
      Stir to combine, then bring to a simmer.
      Transfer to a slow cooker for hands-off cooking.
      Cook, partially covered, stirring occasionally, until the venison is tender, about 2 hours.
      Add the remaining beans and warm through. Adjust seasonings.
      Serving Methods:

      Serve the chili with the corn chips, cheese, sour cream, onions or scallions, and chiles.

      Slow Cooker Wild Turkey Pumpkin Mole

      serves 8-10

      - Ingredients - 

      2 lbs wild turkey (loin, breast, thigh, leg…)
      1 large Spanish onion, sliced

      Mole Sauce
      3 lb pie pumpkin, roasted and pureed or 1 lb canned pumpkin 
      1 cup raisins
      1/4 cup brown sugar
      1/4 cup baking cocoa
      4 tablespoons butter
      1 tablespoon chipotle powder
      1 teaspoon garlic powder
      1/4 teaspoon ground cloves

      crumbled feta or cotija cheese

      - Tools -

      How To 

      If using fresh pumpkin,  preheat oven to
      Preheat Slow Cooker to high. 

      In a large skillet, lightly brown the outside of the turkey. 

      Mix together mole ingredients. Place the onions at the bottom of the crock, then add the turkey. Pour the mole on top. Cover and slow cook on high for 6 hours.

      Use forks to pull the turkey from the bones and discard the bones. Serve hot, sprinkled with feta or cotija. 

      Shrimp & Broccoli Tempura

      Tempura, a long time staple of Japanese cuisine, was actually brought to Japan by Portuguese missionaries in the 16th C.  Tempura comes from the latin word for time which referred to the lenten fasting time when one abstained from eating meat. The first tempura was a fried green bean, but over time the Japanese lightened the batter and expanded into \frying almost anything. 

      Makes 2 servings

      - Ingredients -


      1 c sifted all purpose or tempura flour
      1 large egg
      1 cup ice cold water

      6 c oil for frying (vegetable or peanut or combo)

      12 shrimp  ~ 1/2 lb (cleaned and deveined with tail intact)   Get to know your seafood monger and try to buy wild-caught shrimp when possible

      Head of broccoli, cut into florets, blanched and cooled

      - Tools - 
      Weston Deep Fryer

      How To 

      Heat oil in fryer to 350 degrees

      When oil is ready, mix the batter ingredients, being careful not to over stir- some folks recommend using chopsticks to minimize air

      When batter is ready, dip shrimp into batter, lightly coat. and place into fryer basket

      Drop basket into hot oil for ~ 2 minutes and check for doneness

      Repeat process for broccoli and cook to desired tenderness, about 2 minutes

      Enjoy with dashi or soy dipping sauce

        Summer's Iconic Dish, Ratatouille

        Ratatouille is an iconic summer dish, and the New York Times' Melissa Clark includes it as one of ten dishes that every modern cook should master.  This is the perfect time of year to make ratatouille, when gardens are full of squash and eggplant and tomatoes and dinner tables demand the flexibility of eating things hot or cold. It's a dish that I have been making for so long that I can't remember the exact origin of every detail,  but I do remember Alice Waters' suggestion for a basil bouquet.

        Makes 8 servings

        - Ingredients -
        2  medium eggplants, chopped into 1/2 " cubes
        2 onions, chopped into 1/2 " cubes
        6-8 chopped garlic cloves
        2 peppers (orange, red or yellow) chopped into 1/2 " cubes
        2-3 summer squash, chopped into 1/2 " cubes
        4 ripe tomatoes, chopped into 1/2 " cubes
        olive oil
        salt to taste
        fresh basil ( tie several stalks together with kitchen string)

        - Tools - 
        Weston French Fry and Vegetable Cutter   (makes easy work of chopping)

        How To 

        Chop eggplants, sprinkle liberally with salt and let drain in colander for 15 minutes

        Heat 1 1/2 T of olive oil over medium in dutch oven 

        Rinse eggplant, pat dry and add to olive oil. Cook until golden brown and remove from pan

        Add an additional splash of olive oil and cook onions until soft

        Add peppers and squash as well as garlic and basil and cook for 10 minutes

        Add tomatoes and cook for a few minutes; add eggplant back to pan and cook until vegetables are soft 

        Remove basil bouquet before serving

        Season with salt and pepper as well as chopped fresh basil

          Roasted Salsa Verde

          When the tomatillos start to come in I always get a hankering for salsa verde, and there's nothing like picking your produce from the garden.  

          Tomatillos are in the same nightshade family as tomatoes, and their cultivation dates 
          back to pre-Columbian times in Mexico. However, they have a very different flavor profile from their tomato sibling with hints of  tangy citrus, especially when eaten raw.  Roasting them adds depth and smokiness to the salsa.

          The fruit grows inside a papery husk, and you know its time to pick them when they fill the husk and start to break through.

          After removing the husk, the fruit needs to be rinsed to remove the sticky residue

          Salsa verde is a staple in Mexican cooking and can be prepared in multiple ways, cooked and raw, and served to add a fresh flavor to meats, Mexican dishes like enchiladas, or eaten with tortilla chips.

          Makes 2 cups

          - Ingredients -

          - Tools - 

          Weston Professional Blender  (coming Summer 2017)

          How To 

          Pre-heat broiler

          Roast peppers and tomatillos under broiler until well roasted (about 5 minutes and then flip over for another 5 minutes)

          Blend peppers and tomatillos together

          Add cilantro and blend to preferred consistency ( I tend to leave mine coarse)

          Mix in chopped onion and add salt to taste

          Lime juice is an optional addition