"Elk is Very Tasty"

.I only know this by proxy, because I have not actually cooked or eaten any elk. My mother and father recently moved to the Denver area, and received a bounty of elk meat from my cousin's hubs. Tonight is Night Four of Elkdom. So far they have had Elkabobs: traditionally marinated and grilled on skewers with onions and peppers. Then, Elksagna: with Italian and pork sausage. Next, it was Elkerloin: grilled, I think she said. She is making Elkerloin Chops and Chokes(arti, not sun) tonight. How intrepid! I wish someone would drop off a nice piece of venison at my place. Probably deer, since there are no elk or reindeer nearby, except in the zoo. I would make an nice cheesesteak with thin-sliced meat, onions, a good cheese, and a gluten-free roll.

Instead, young C and I had yummy crabcakes. I cheated and brought them home from work uncooked, because it's not like I have jumbo lump crab sitting around. I sauteed the cakes in butter in my cast-iron skillet, but they stuck to the pan and it was more a bunch of crabmeat in a pile. Maybe I didn't use enough butter? Or should I have used my non-stick pan? I am overdue for a cast-iron maintenance session. I like to clean them with salt and oil before I season them--perfect for in front of the tv.

Next time: Bacon Salt!

Baby Steps

I drove to Baltimore today for an open call for the Next Food Network Star. The woman I met said that callbacks would be made tonight, and it's past 11pm. So meh. Didn't make the cut. Life's tough. Now Food Network has rights to the ideas in the materials I submitted. This blog will feature the recipes and food tips I included in the lengthy application. After that, sky's the limit! Stay tuned for mucho deliciousness.