We've been loading up culinary vessels since the beginning of time -crouton/crackers, toasted bread, puff pastry, phyllo, lavash, et al. Every nationality has their own versions. Central America utilizes their abundant corn crop by producing Masa (lime treated corn) Harina (flour) that can be turned into a dough.
This dough gets formed in a 1/4 thick patty. It then gets seared in a dry hot skillet. Once both sides are lightly seared remove from the pan and pinch a slight border around its edges, the shape of the patty can vary, (round, triangular, square). Allow this to cool.
When you're ready to serve heat a pan with cooking oil and fry these sopadilla’s until they are golden brown. Now they're ready to be filled with just about any cooked meat. Below is one that will certainly be added to your Elk Meat repertoire for years to come.
Sopadilla Dough
- 3 cups masa harina
- 1/2 tbsp kosher salt
- 1 tsp ground toasted cumin seeds
- 2 1/2 cups water
- 1/4 cup olive oil
Mix all the ingredients well, wrap in plastic wrap and rest in the fridge or at least an hour. The dough should be the consistency of "play dough." Prepare the sopadilla as described above.
Slow Cooked Elk "Piccadillo"
- 3 lbs diced elk, bottom round, shank, shoulder or neck meat
- 1/2 pure olive oil
- Salt and pepper to taste
Brown the seasoned meat in a hot sauté pan small batches. When the meat is browned place into a crock-pot. Continue until all the meat is browned.
- 2 cups good quality Zinfandel, Cabernet or Syrah
- 1 12 oz, can V8
- 2 tsp ground toasted fennel seeds
Add the liquid and spice to the meat, stir, cover the cock pot and cook on low for about 4 hours.
Veggie garnish
- 3 medium onions, cut into small dice
- 1 bunch celery cut similar
- 3 tbsp minced fresh garlic
- 1 bouquet garni - a couple of bay leaves, stalks of rosemary, sage and parsley, tied with a string
After 4 hours add the veggie garnish to the meat in the crock-pot. Stir and continue to cook for another 2 hours or until the meat is tender. At first it may seem like you need more liquid... but the fresh diced veggies will supply that as they cook down.
Adjust the seasoning of the Piccadillo and hold until ready to serve. A dish like this actually tastes better the second day. If you have time try and prepare this a day or to before you actually want to serve it. In doing so you allow all the complex flavors to mature together.
Fire Charred Corn Salsa
- 2 ears of corn, shucked
- 1 red bell pepper
- 1-2 jalapeno peppers
- 1 med. red onion, cut into 3/4 inch think slices
- 1/4 cup olive oil
- 1 tbsp fresh minced garlic
Place all the whole vegetables over an open fire, (grill, stove top, fire pit) and char until cooked - the corn and onion will have a browned surface, the peppers will blister.
Once all the surfaces are finished place everything into a mixing bowl and cover with plastic wrap. While that is resting heat the olive oil in a sauté pan, add the garlic and stir until the garlic is golden brown. Remove from the heat and hold.
Now, peel and deseed the peppers, cut the peppers and onion into very small dice. Cut the corn from the cob and add to the other vegetables in a mixing bowl. Pour the garlic and oil into the vegetable mix Squeeze the lime into this mixture. Season with salt and pepper. You can garnish this salsa with fresh basil or cilantro or use the WildEats Garden Pesto.
WildEats Garden Pesto
Yields 3 cups of pesto
- 2 bunches of fresh basil, removed from the stems and cut into fine slices
- 1 bunch fresh cilantro - washed and cut thin
- 1 tbsp red chili flakes
- 1/2 inch of freshly grated ginger
- 1 tbsp fresh garlic
- Zest of 1 navel oranges
- 2 cups virgin olive oil
- 1 1/2 tbsp kosher salt
In small batches process all the ingredients in a blender until smooth. Mix all the blended pesto in a large bowl to make final seasoning adjustments.
The blending of basil, cilantro, chilies, ginger, citrus and garlic creates an intensely refreshing flavor profile that will accompany any spiced dish.
This pesto can be stored in the freezer indefinitely. Turning freshly grow crops into pesto is a great way to extend their usage throughout the colder winter months.
There are quite a few components to this dish, but all of them can be prepared ahead. Cooking is just like painting, 90 % prep, 10 % execution.
Like my mom always said, "it's not the effort that counts... it's the results."
Thanks mom, you were right.
