Shelter-in-place cooking

I made some Sonoran hot dogs the other day after I saw them on a cooking show.
I used Hillshire cheddar dogs and stuffed them with Pepper Jack cheese. Put the dogs inside a roasted and peeled Anaheim chili and then wrapped the whole thing in bacon.
Rolled them around on the griddle until the bacon was cooked.
I topped mine with ketchup, mustard and chorizo. They were absolutely delicious!

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seems that since things are starting to tighten up again covid wise.... so i'll post this here

today's breakfast:

the last of my mule deer heart from 4 days ago

sliced somewhat thin, garlic salt, cayenne, and ancho chile, very briefly fried in butter. cast iron toasted sourdough in butter, broiled in the oven with smoked gouda

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do you leave the backbone in ? never tried cutting that way but will next one I process. looks great- thanks for posting
The backbone is out, I separate the ribs from it. The only bones left are the ribs still attached to the loin
 
Tags are filled, coyote calling was a bust so I decided to cook. Antelope shanks braised in broth and chokecherry wine with garlic and sage.

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Mule deer heart anticuchos. New recipe to me. If you like chipotle and roasted red peppers, you have to try this. This marinade would be fabulous as a sauce. Need to experiment further.

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