Prosciutto, Sun Dried Tomato, and Mozzarella Sandwiches

1 cup sun dried tomatoes
¼ cup olive oil
¼ cup high quality balsamic vinegar
1 Tbs sugar
¼ tsp kosher salt
Fresh mozzarella cheese
Fresh Basil
Prosciutto
1 Baguette

Heat the olive oil until it is hot but no bubbles have formed (I nuked it for about 1 minute…it worked perfectly), turn off the heat and add the sun dried tomatoes. Allow the tomatoes to soften in the oil for about 20 minutes. Add the vinegar, sugar, and salt and stir to combine.

To assemble the sandwich, cut a baguette into about three inch pieces, and slice lengthwise. Layer 2 pieces of prosciutto, 1 slice of fresh mozzarella, 3 tomatoes, and 2 pieces of the basil. Drizzle some of the vinegar and oil marinade from the tomatoes over the toppings and a little onto the bread. Put top slice of bread on the sandwich. Serve and enjoy!

Recipe notes: You could use sun dried tomatoes that are already soaked in oil, but I prefer to make my own because a) it’s cheaper and b) you can use a better, more flavorful olive oil. When you buy the dried tomatoes make sure they are fresh so they are still a bit soft.

Elk Burgers with Stone Fruit Chutney

1 Lb Ground elk Meat
¼ cup olive oil
2 cloves garlic, minced
1 sweet onion, minced
2 peaches, peeled and chopped
2 nectarines, peeled and chopped
1 mango, peeled and chopped
¼ tsp cinnamon
¼ cup apple cider vinegar
1 Tbs sugar (optional depending on the sweetness of the fruit)
salt and pepper

For the Chutney:
Heat oil in a skillet over medium high heat.. Add garlic and cook until you can smell it, about 30 seconds Add onion and sauté for about 7 minutes until the onions are translucent and begin to caramelize (turn golden) around the edges. Add tomato paste, and stir for about 1-2 minutes until the tomato paste begins to turn brown. Add stone fruit and cook until the fruit is hot and begins to decompose, about 7 minutes. Turn off the heat and add vinegar, cinnamon, and sugar. Taste and season with salt and pepper.

For the Burgers:
Season the elk meat with salt and pepper. Form into 1/3 pound burgers. Over hot coals cook on each side about 3-4 minutes. These burgers cook fast, so be careful not to overcook!

Recipe notes: I chose not to heavily season the elk meat because I was pairing the burgers with a very flavorful chutney. If you don’t make a chutney, I would suggest adding ¼ finely minced onion and 1 clove of garlic as well as salt and pepper to the elk meat. You can really use any combination of fruit in the chutney. If I had made a solely mango chutney as I originally intended, I probably would have added 1 Tbs of freshly ground ginger, substituted 1 tsp of Chinese five spice powder for the cinnamon, and used rice vinegar instead of apple cider vinegar.

If you have any leftover chutney, mix with Balsamic vinegar—it makes a fabulous salad dressing!

Pasta with Peas, Mushrooms, and Fresh Mozzarella

Pasta with Peas, Mushroms, and Mozarella1 onion, chopped
3 cloves garlic, minced
2 Cups Chopped Fresh Mushrooms
4 Fresh tomatoes, skin removed and chopped
2 cups fresh peas
1 large ball of fresh mozzarella, diced
Salt and pepper to taste
Chopped fresh basil
1/2 Lb large tubular noodles

Cook the noodles in a large pot of salted water. Drain and reserve. Heat the oil in a sauce pan over medium-high heat and add garlic.  Sautee for about 30 seconds until you can smell the garlic.  Add the onion and sautee until translucent, about five minutes.  Add the mushrooms, reduce heat and cook until mushrooms begin to release their juices.  Add tomatoes and stir until tomatoes begin to break down, about 7 minutes. Add peas and cook until hot, about 4 minutes. Season to taste with salt and pepper.  Turn off heat and add noodles, basil, and mozzarella.

Recipe note: Try different combinations of mushrooms. They add different flavors and depth to the sauce

Guacamole

1 clove garlicThere is nothing like homemade guacamole!
3 Large Ripe Avocados
1/4 cup minced fresh onion
1/4 cup minced orange pepper
1/4 cup minced fresh tomatillo
1 lime
1/2 jalapeno pepper, finely minced (optional)
1/4 cup fresh, chopped cilantro
1/2 tsp salt or to taste

rub the garlic on the inside of the bowlSplit the garlic clove in half and rub each half into the bottom of the bowl.  Halve avocados, remove pit and skin and mush them into the bowl.  Squeeze the lime and stir to mix.  Add the pepper, tomatillo, jalapeno, cilantro, and Mashing the avocadossalt.  Taste and adjust seasonings if necessary.

recipe notes: I like this recipe because it is very flavorful and light.  Tomatillos look like a green tomato, but they are actually a relative of the gooseberry.  They add a nice citrus flavor to the guacamole.  The Avocados should be slightly soft to the touch, but firm.  Mushy avocados or avocados that feel like there are air pockets inside the skin should not be used.  I good rule of them is 1/2 an avocado per person, but if you have big eaters adjust accordingly.

Pasta with Lemon, Maple, and Rum

Pasta with Lemon, Maple, and Rum1/2 lb pasta
3 Tbs butter
2 shallots, finely diced
Zest and juice from 1 lemon
1/3 cup rum
1/4 cup Maple Syrup
salt and pepper to taste 

Cook pasta in plenty of water, drain, and reserve.

In a large skillet over medium heat, melt the butter.  Add the shallots and sautte for about 5 minutes, until they are translucent.  Add the lemon zest, and cook for about 30 seconds.  Add the rum (be careful that you add the rum AWAY from the flame) and stir to remove the brown bits from the bottom of the pan.  Add the maple syrup and reduce for about 10 minutes.  Season with salt and pepper to taste.  Turn off heat and toss in pasta.  Serve and enjoy!