Tenderloin Steaks w/Gorgonzola Cheese! Marinated in Port! TASTY!

Tangy Gorgonzola cheese, marinated onions and savory seared beef tenderloin make a scrumptious company-worthy dinner. Round out the meal with a crisp green salad and garlic mashed potatoes.

Yield: MAKES: 4 servings
Ingredients

* 4 beef tenderloin steaks (about 2 in. thick, 8 to 10 oz. each; see notes)
* 1 red onion (12 oz.), peeled and sliced crosswise into 1/2-inch-thick rounds; ends discarded
* 3/4 cup tawny Port
* 2 tablespoons walnut or vegetable oil
* 1/4 cup crumbled gorgonzola cheese (1 1/2 oz.), at room temperature
* 1/4 cup (1/8 lb.) butter, at room temperature
* 2 tablespoons chopped parsley
* Salt and pepper

Preparation

1. Rinse steaks and pat dry; place in a 1-gallon zip-lock plastic bag. Set onion slices in a single layer on a plate. Drizzle 2 tablespoons Port and 1 teaspoon oil over onions. Pour remaining Port and oil over meat; seal bag and turn to coat. Let stand at least 30 minutes, or cover the onions and chill meat and onions up to 2 hours.

2. In a small bowl, beat gorgonzola and butter until well blended and creamy.

3. Lift steaks from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lay onion slices around steaks. Close lid on gas grill. Cook steaks, turning once, until browned and done to your liking in center of thickest part (cut to test), 16 to 18 minutes for medium-rare. Cook onions, turning once, until lightly browned on both sides, 16 to 18 minutes.

4. Transfer steaks to plates and top with grilled onions, separated into rings. Let rest in a warm place for 3 to 5 minutes. Garnish each with a dollop of gorgonzola butter. Sprinkle with parsley and salt and pepper to taste.

Dinner?? Mahi Mahi Tacos are filling and delicious!

Grilled Pineapple Mahi Mahi Tacos

Serving Size: 4

Ingredients:

2 lbs mahi mahi fillets

2 tablespoons olive oil

Sea salt and fresh ground black pepper, to taste

1 orange, juiced

1 avocado, peeled and cut into strips

1 roma tomato, diced

1 cup shredded red cabbage

4 pre-cut pineapple rings

1 cup fresh cilantro, chopped

8 6″ flour tortillas, lightly fried

Directions:

1. Preheat grill to medium heat.

2. Place fillets on large plate; brush both sides with olive oil and sprinkle with salt and pepper.

3. Grill fillets 3-4 minutes on each side.

4. Also place pineapple rings on grill for about 1 minute each side, depending on thickness.

5. Remove fillets from grill and drizzle with juice from orange.

6. Flake fillets with fork and cut grilled pineapple into small chunks.

7. Fill taco shells with mahi mahi, pineapple, avocado, tomatoes, cabbage, and cilantro.

LOVE RIBS?? Try this outstanding recipe!!

Baby Backs anyone? Check out this recipe that will be sure to make your mouth water. Rub your ribs with Tom Douglas Rub with Love Pork Rub. Pre-heat your grill to 350. Then grill your ribs to a nice golden brown to your liking. Then take the ribs stand up in a 2" deep pan or casserole dish fill pan with Dr.Pepper and cover with foil and place on grill(if you have natural gas) or oven at 275 and bake for 2.5 to 3 hrs.

Then finish these ribs on your Grill with our signature “The Best BBQ Sauce You'll Ever Taste.” These ribs will definitely be the BEST you have ever tasted!

Walleye Fish! The fish that can be fried, baked, and BBQ'd! Recipe!

Walleye Fish Fry

Ingredients:

4 Tbsp lemon juice

½ tsp garlic salt

¼ tsp season salt

¼ tsp dried oregano

¼ tsp dry dill weed

2 pound walleye fillets

¼ cup cornmeal

¼ cup crushed Ritz crackers

2 Tbsp all-purpose flour

1 ½ tsp canola oil

1 ½ tsp butter

Tartar Sauce:

¼ cup mayonnaise

1 Tbsp finely chopped dill pickle

2 tsp finely chopped onion

2 tsp minced fresh dill or

¾ tsp dill weed

DIRECTIONS:

1) In a zip lock plastic bag, combine lemon juice, garlic, salt, dill and oregano;

2) Add Walleye fillets to bag; Seal bag and turn to coat fish;

3) Refrigerate for 30-60 minutes, turning several times.

4) In a shallow bowl, combine cornmeal, crackers and flour.

5) Remove fillets; and dip fillets into crumb mixture to coat.

6) Heat a skillet to medium high, add in oil and butter

7) Cook fillets for 5 minutes on each side until golden brown

Fish flakes easily with a fork when done.

Tartar sauce:

1) In a bowl, combine the mayonnaise, pickle, onion and dill mix well.

Serve with fish.

Notes:

Discard the marinade after removing fish or use as sauce if BBQing Walleye without crumb coating

Additional:

This Lemon Walleye Recipe is very easy and a very good Fried Walleye or Grilled Walleye Recipe. Serve this recipe with a good coleslaw and home fries.

This Sportman Restaurant Style Coleslaw Salad taste exactly like the KFC slaw, just grate cabbage, carrots, and apples instead of shredding it. If you like a hotter Sportman Restaurant Style Coleslaw taste add the hot sauce or a 1/4 tsp of horseradish paste.

Ingredients:

Slaw:

6 cups shredded cabbage

1 cup shredded carrots

1 small shredded apple

3 tbsp sugar

1 tsp salt

¼ tsp cayenne or red pepper

¼ cup milk

¼ cup white vinegar

Dressing:

1 tsp dried minced onion

1/2 cup buttermilk

1/2 tsp celery seed

1 cup miracle whip

Optional:

2 – 3 drops hot sauce

DIRECTIONS:

1. In large bowl combine all the slaw ingredients; mix up well; then set aside or refrigerate

2. In separate bowl; combine all dressing ingredients; mix well; put in refrigerator at least 2 hours

3. Before serving; combine slaw and dressing; mix well; if to moist pour off some of the extra and re-mix.

NOTES:

Add the hot sauce to get a hotter or stronger taste

Grate slaw ingredients instead of shredding

ADDITIONAL:

As a side dish Sportsman Restaurant Style Coleslaw Salad goes great with all meals.

"For more Sportsman Recipes visit":

http://4seasonsportsman.com/

Fun..fabulous chicken dinners! Healthy!

We are always searching for new ways to cook delicious meats! Take a look at this website..fun fabulous and tasty chicken dishes!!

http://www.lifescript.com/Body/Food/Recipes/EatingWell/A/Almond-Crusted_Chicken_Fingers.aspx

Cooks in an hour..pork roast is delicious and easy to prepare!

This stove top braised pork loin is easy to prepare, and orange juice and garlic make it flavorful. Serve this pork loin with rice or noodles for a tasty family meal.
Ingredients:

* 1 boneless pork loin, about 2 pounds
* 1 1/2 tablespoons olive oil, enough to coat the bottom of the pan
* 2 teaspoons Cajun seasoning
* 1/4 teaspoon ground black pepper
* 2 tablespoons flour
* 1 medium onion, thinly sliced
* 1 cup orange juice
* 4 medium cloves garlic, mashed and finely minced
* 2 tablespoons balsamic vinegar
* 3 tablespoons brown sugar
* cilantro for garnish

Preparation:
Remove netting from pork. Wash pork loin and pat dry.

Heat oil in a large Dutch oven or deep saute pan over medium heat.

Combine the Cajun seasoning, pepper, and flour in a plate. Roll the pork loin in the flour mixture to coat all sides. Sear on all sides in the hot oil. Add the onions and continue cooking for 1 minute.

Reduce heat to medium-low and add the orange juice, garlic, balsamic vinegar, and brown sugar. Cover and cook for about 1 hour, or until an instant read thermometer inserted into the center of the roast registers 165°.
Garnish with cilantro, if desired. Serves 4 to 6.

Roast Capon...easy indeed!!

Roast Capon

6 to 7 lb. capon

Salt & pepper

Sausage stuffing**

Ground cinnamon

Ground nutmeg

Wash capon inside and out; pat dry. Season inside and out with a sprinkle of salt and pepper.

Make the stuffing by mixing the breadcrumbs, parsley and sage together in a bowl. Fry the bacon and onions, add to the breadcrumb mix and stir in egg.

Stuff the body cavity completely with sausage stuffing. Using a large sharp needle, sew neck and tail openings closed and place capon on rack in a shallow roasting pan.

Sprinkle capon with ground cinnamon and nutmeg and roast for 3 hours at 325°F. Baste occasionally with pan drippings.

Arrange lemon slices on top of the chicken 20 minutes before end of cooking time

Serves 6 to 8.

**

For the stuffing

6oz breadcrumbs

1 bunch parsley, chopped

1bunch sage, chopped

3 oz unsmoked Bacon, diced

1 onion, finely diced

1 egg

1 tbsp olive oil