Sunday Dinner – Salmon, Pork and Venison (Oh, my)

Sunday Dinner Recipes

While it might not be an original idea to combine potatoes and salsa this application and method is certainly not the norm. These potatoes go well with just about everything – breakfast, lunch or dinner. We make them a lot in Dutch ovens and this is a forgiving recipe to practice your briquette skills on.

3# red potatoes

1 cup salsa, I use Pace, Medium

1 cup water

½ cup flour

12oz shredded cheese blend (Jack Cheese is always good)

Salt and pepper

Heat your briquettes. You will need 25 or so for this recipe. Note – an oven at 400 degrees will work just as well.

Slice potatoes thinly to form little potato coins, about ¼ inch thick. In a small bowl add the salsa, water and flour. Mix together well. In a medium sized Dutch add the potatoes in concentric rings, seasoning each layer with a little salt and pepper. When rings are complete pour the salsa mix over the top of the potatoes. Top with cheese.

Cook for one hour with ten coals on the bottom and 15 on the top.

Camp Meat Rub

This stuff works on just about everything. I used it the other day on salmon, wild boar tenderloin and venison steaks all at the same time. It is sweet and a little spicy.

Ingredients –

¼ cup brown sugar

1 tablespoon paprika

1 tablespoon cumin

1 tablespoon yellow curry powder

1 tablespoon kosher salt

1 teaspoon cinnamon

1 teaspoon dried ginger

½ teaspoon Cayenne pepper

Mix all together and let meld for a while. Rub on meat before grilling, roasting, or sautéing.

Orange Salsa –

This recipe is great on salmon and in conjunction with my camp meat rub.

1 ea orange, zested and segmented

½ bunch cilantro leaves, rough chopped.

¼ red onion

2 tablespoons olive oil

Dash of hot sauce,Tabascoworks great

Salt and pepper

Zest the orange into a bowl. With a sharp knife cut off the peel of the orange. Then cut down in between the sections of pith on the pealed orange. A little chunk of non-bitter orange should come out. They will look a little like the canned mandarin oranges. Place the segments in the bowl with the zest. When the whole orange is segmented squeeze the remaining pulp and collect the juice in the bowl. Next add the olive oil, cilantro, onion, hot sauce and S&P. Mix together. Serve over fish, pork or venison.

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