Asian Inspired Elk Tenderloins

First off, special “Thanks!” to What’s Cooking with Doc fan (and Blueberry Festival Grand Prize Winner) Jeff for the incredible elk tenderloins. These beautiful steaks were marinated overnight with an Asian infused mixture (recipe follows). If you don’t have access to Dr. Mike’s Asian blend (details on the spice blends coming soon!), use your finest…

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Get Ducked Up this New Year

We all survived the Mayan apocalypse. Now, it is a time for new beginings and celebrations. So start this New Year  by getting good and ducked up. If you have not enjoyed a good duck recently (or ever!) pick some up. Here, we marinated fresh duck breast in Asian inspired spices and pan seared it.;…

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Day Two: Egg Flower Soup, Asian Stuffed Chicken Wings and Pork Stir-Fried Rice

Day two takes us back to the game of chicken. This time however, we are going to change the rules, or at least the tastes and textures. Instead of the the more continental cuisine prepared yesterday, today we go East. With some some minimal effort we transform the bird into a porcine infused picture of…

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Thai Coconut Sea Bass over Wilted Asian Greens with Fried Plantains (Tostones)

  Here is an amzingly delicious and healthful meal. A four ounce serving with sauce, greens and a pair of tostones is less than 400 calories. But most importantly it is scrumptously yummy. The sauce can be done ahead of time and adds a flavorburst to a number of other items that can be topped with…

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Asian Tuna Tartare over Seared Scallop

Tuna Tartare, what is it exactly? Well, in a nutshell it is chopped raw tuna mixed with various items and served raw. It is not sushi because there is no rice. Sushi actually refers to the special rice, not raw seafood. It is not sashimi, which does refer to raw fish, but is usually served…

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