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Matt
MATT
CHEEVER

Flatlander

It’s been awhile

Thu, April 27, 2017

I know “it’s been awhile” (mental reference to Aaron Lewis/Staind song) since I’ve shared a recipe, life never seems to slow down but I’ve been back in the kitchen lately and here is one for the books!

Upscale meatballs with mushroom remoulade over rice

Start off with…

Two pounds of deer burger/pork mix (mine is with 25% pork fat and 25% lean ground pork)
Three eggs
Three handfuls of crumbled crackers (I used bacon cheddar pitta crackers)
Portobello mushrooms
can of stewed Italian tomatoes
1 yellow or orange bell pepper
some prepared garlic and a large yellow onion
splash of red wine
Bacon fat (left over from frying bacon previously)
Gruyere cheese/Monterey Jack shredded in to sauce
Sour Cream/ Heavy whipping cream
Worcestershire sauce, Lawry’s season salt, black pepper, chili powder, salt, pepper and whatever else you like to season the meat.

Box of brown minute rice, prepare it in a fry daddy with 3 cups rice, 3 cups water, a squeezed lemon and some rice wine vinegar.  (the fry daddy makes perfect rice and keeps it warm and moist until served)


If you know how I cook, you won’t expect to get accurate measurements. Measuring is for bakers, cooking to taste is for Chefs. This is something you just learn as you go, practice practice.

1.) Start with large bowl, incorporate ground meat, finely chopped onion, prepared garlic, eggs, cracker crumbs, Worcestershire sauce and all the seasonings you like.  Don’t be afraid to make the meatball a little spicy as the rice and sauce will be very mild.

2.) make large meatballs the size of a tennis ball or there about, sear them in a large bake proof skillet, preferably in a little bacon fat and olive oil (the bacon fat will give a great flavor and crispness on the meatball) cook on two sides until brown

3.) Add in a splash or three of red wine, chopped stewed tomatoes, chopped bell pepper then place it in the oven for 25-30 minutes at 400 degrees

4.) while waiting on the meatballs start the rice in the fry daddy and add the vinegar and lemon, salt and pepper wouldn’t hurt either

5.) while waiting on the rice and meatballs chop the mushrooms and shred the cheeses in a bowl

6.) remove the meatballs from the skillet and return skillet to stove top burner, leaving the tomatoes and peppers in the skillet along with all the juices, if dry add a few tips of a good Lager or Bock beer and cook down/reduce along with the mushrooms. 

7.) once mushrooms are cooked down, lower heat to low at most and add in cheese blend, three tablespoons of sour cream and the same amount/or maybe more of heavy cream stirring to prevent burning

8.) the good part – plate it up, bed of rice, drop a few meatballs, cover with the remoulade/mushroom sauce and garnish with some spring greens/arugula and ENJOY Immensely!



I’d like to give a shout out to the inspiring Chef’s I’ve enjoyed watching and learning from over the years, some on television, some locally- Thanks Emeril Lagasse, Justin Wilson, Todd Kent and John Kemp for cultivating ideas of culinary delight!!

Until next time,
God Bless

Matt Cheever ~ Flatlander

(1) COMMENTS

Boating Safety Education Class

Tue, March 14, 2017

These can be hard to come by and required for boat use in Canada under certain circumstances, plus it’s just a great idea to have one!! Take your kids, get them educated on boating safety!

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Chief City DU Spring Fling

Tue, February 21, 2017

Chief City DU Chapter of Ducks Unlimited will have their spring fling on Friday, March 3rd 2017 at
Pontiac VFW
531 W Lincoln Ave
Pontiac, IL 61764

Doors open at 5:30 pm; Dinner is served at 6:30 pm
Draft beer and soda provided

*Live Auction
*Silent Auction
*Gun Raffles
  And more

Call Mike Roark 309-275-1252 for advanced tickets/ membership

Hope to see you there,
God Bless,
Matt Cheever ~ Flatlander

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