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Adirondack eats

May 20, 2012
By DON WILLIAMS , For The Leader Herald

I dug up some leeks today; those smelly, little plants have spread and are growing well. Their pure white bulbs are round and smooth, and a delight for the taste buds, and the green tops perk up any sandwich. You know by this time that I love to read and I love to eat; put the two activities together and reading hundreds of good recipes can be a joy. My mother always enjoyed getting a new cookbook to read. One of the major perks of retirement is having the time to read those recipes and to try out the tempting ones.

The latest leek recipe is found in the April issue of NYS Conservationist. It is one I had never tried. Created by Thomas Adessa, it was named "Roasted Leek Bread." The leek bulbs are roasted in olive oil and minced in the food processor with melted butter. Spread on Italian bread, browned under the broiler, and then sprinkled with Parmesan cheese, it creates a real delicacy.

I took a small shovel to my leek bed. The aromatic bulbs and leaves brought lovingly from my uncle's land in Jackson Summit several years ago had reached the level of perfection. The leaves are tender and tasty, and the bulbs are well-developed. Just what I needed to try out leek bread.

I decided to combine the leek bread with my "leftover meat" recipe which calls to be served on muffins, bagels or bread. The "Don's BBQ" meat recipe uses cranberry sauce, catsup, chopped onions, Worcestershire sauce, soy sauce, brown sugar, vinegar, prepared mustard, along with chicken, beef, pork, or venison cut in strips. Once simmered for 15 minutes, any of the cooked meats is added and warmed up to eat.

For this meal, I added some chopped leeks and a dash of red wine to the recipe to make it "gourmet." Served on the leek bread along with some raw vegetables or my wife's pickled beets and a pan of fried potatoes sprinkled with cheese, makes a meal fit for an Adirondack guide. The leek season comes and goes quickly, so all we can do is count the days until the leeks shoot up their green leaves again.

I was on a roll so I kept cooking! There was a small package of select venison steaks, procured for me by a good friend, calling out from my freezer to eat them up before they were freezer-burned. Pulling them out of the freezer and getting them into the refrigerator to thaw was the next choice. After a night in the refrigerator, it was time to get them into the marinating sauce for another night.

My game recipe library holds some good game-cooking books so I pulled out "The Maine Way" to choose the sauce. It had a good recipe for "deer steak marinade" that I had used several years ago; I always date my recipe when I use it. It called for salad oil, vinegar, brown sugar, Worcestershire sauce, soy sauce and chili sauce. When fried in the "spider," those little steaks were tender and tasty - a real treat. Served with red skin potatoes and some cheesy green peas, it could not have been better!

I have accumulated hundreds of recipes and will have to live past 100 to get to try out the best.

Now, where did I read about that recipe for "Adirondack Venison Puffs?"...

 
 

 

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