COOK OF THE WEEK: Phillip Phipps Recipes

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Venison Chops
2 thick venison chops
Olive oil
Salt and pepper
Garlic powder
Fresh parsley
Rub chops with olive oil and then season with salt, pepper and garlic powder. Let the chops sit out at room temperature about 3 hours. Cook over a very hot fire (500 degrees) for 5 minutes on each side. Move chops to indirect heat and cook another 2 to 3 minutes to let the center cook to medium rare. Garnish with parsley.

Pan Fried Tacos
1 pound ground chuck
12 small white corn tortillas
Canola oil
Chopped tomato
Shredded lettuce
Shredded cheese
Hot sauce
Divide meat into 12 balls. Pat them out into a 3-inch round that’s very thin. Place the meat patties on one side of each tortilla.
Heat about a half-inch of oil over medium-high heat in a black iron skillet. Use tongs to place a tortilla with beef into the hot oil. After 30 seconds, fold the tortilla in half to cover the beef. Add more tortillas to the pan until you have 4 to the skillet. Cook for 11⁄2 to 2 minutes per side. Place tacos on a paper-lined cookie sheet. Place it in a preheated 150-degree oven to keep them warm while you cook the remaining tacos, keeping each batch warm in the oven. Serve them with chopped tomato, lettuce, cheese and hot sauce.

Cheesy Baked Pasta with Spinach and Artichokes
8 ounces rigatoni or other short pasta
1 can artichoke hearts, drained and quartered
1 (9-ounce) package frozen creamed spinach, thawed
1⁄4 cup grated Parmesan cheese
2 cups shredded Mozzarella cheese, divided
1⁄4 teaspoon pepper
Preheat the oven to broil.
Cook pasta according to package directions; drain and return it to the pot. Add artichoke hearts, spinach, Parmesan, 1 cup Mozzarella and pepper to the pasta and toss to combine. Transfer to a shallow 2-quart broiler-proof baking dish and sprinkle with the remaining Mozzarella. Broil until the cheese is browned in spots, 2 to 3 minutes.

Pineapple
Upside-Down Cake
1 stick butter
1 cup brown sugar
1 can sliced pineapple (reserve juice)
1 cup granulated sugar
3 egg yolks, beaten
6 tablespoons reserved pineapple juice
1 cup all-purpose flour
11⁄2 tablespoons baking powder
3 egg whites, beaten
Whipped cream (optional)
Melt butter and brown sugar in a black iron skillet. Place pineapple slices in the mixture.
Combine white sugar and beaten egg yolks. Add pineapple juice, then flour and baking powder. Fold in beaten egg whites. Pour mixture into the hot skillet. Bake at 325 degrees for 40 minutes. Invert onto a serving plate and serve with whipped cream, if desired.