Building character, one wok at a time

We made it! Remember 60 days ago when I posted about the beginning of waterfowl season in Arkansas? Well tomorrow is the last day of duck hunting season, and I'm sure I'm not the only gal ready to spend more time with her avid waterfowler, who has been missing the last 2 months.  Tomorrow, not only marks the end of the season, it's shaving day!

Holt, like a lot of men, doesn't shave his beard during duck season. I'm not sure if it keeps him warmer, completes his camouflage, or when one wakes up hours before daylight for 60 days straight, hygiene habits tend to get triaged, and shaving gets pushed to the back of the line. At one point in time, he wouldn't even trim it, but thankfully I've talked him out of that nonsense. So tomorrow I get to see my boyfriend's clean-shaven boyish cheeks and I, for one, am thrilled!

Looks like a new man!

I think this was an excellent season. While there aren't a lot of ducks in Arkansas right now, the earlier hunts of the season were fantastic, and I got some major crafting done. From the seashell mirror to the lamp makeover, I have made my free-time worthwhile. I squeezed in one more project before the end of the season.

I've had these ugly but very useful storage bins since living in a dorm in college. They're perfect for t-shirts or craft supplies and move easy. They have accompanied me to my home in Memphis and serve their purpose well, but they still scream "dorm room" and "unsophisticated young adult".  

                                             

While I'm not ready to purchase more furniture and part with these, I can handle purchasing fabric on sale at Hobby Lobby. I had a vague idea in mind to somehow construct a slip cover for my storage bins that would make them a little less tacky. I had no pattern or detailed plan, but I saw some fabric I liked and decided to go for it. I always dread the inevitable question from the fabric attendant while he or she is cutting it: "So what are you going to make with this?"  

"Umm, ugh, you know those plastic storage bin things you see at Walmart..."

You can guess that she was rolling her eyes by the end of the explanation of my plan. I laughed it off with a "this may be a trial-and-error thing." With a knowing smile, she replied, "I call those character-building activities."  

Threading the bobbin

                                        

And I did build character. I underestimated how much fabric I needed, and I sewed one portion upside-down. It took a Sunday afternoon and rogue ice storm to complete it, but all in all I think it turned out alright. The front panel of fabric is Velcroed to the sides so I can easily lift it up for access to my t-shirts and craft supplies.

                                           

After my storage bins got a make-over, I needed to start creating some storage space in my freezer again. The duck gumbo cleaned out most of my duck, but I still had some venison inner tenderloin. I hit up one of my favorite blogs to see what fun things I could do with this prime cut of meat. Venison stir fry caught my eye.  

                                        

This recipe was fast, easy, didn't require many ingredients, and definitely went down in the books as a "keeper". The meat was very tender and the flavors were fabulous. It was perfect and I honestly recommend giving it a try.

Holt was my kitchen helper during this adventure. So no, those
are not my enormous, man-ish hands.

Heat 1 1/2 cups of cooking oil in a wok or large, heavy-bottom pan. I debated whether I should go out and buy a wok or use a pan that I already had. Holt talked me into getting the wok, but I was a little nervous about cooking with it because I worried it wouldn't distribute heat evenly. I thought this would be another character-building activity and we might end up ruining the meat, but we didn't. Looks like my New Year's resolution luck is turning around!

Cook 1/3 of sliced, marinated venison in the oil for 30 seconds to a minute. Don't over cook! Fish out the pieces with a slotted spoon and set aside. Cook the rest of the venison in batches.

Pour out all but 3 tablespoons of the oil. Heat the remaining oil over high heat until it begins to smoke.  Add 4 sliced red chiles and 1 sliced bell pepper and stir fry for 90 seconds.

Add 3 cloves of silvered garlic, and cook another 30 seconds. Add the venison and stir fry 90 seconds.

Add 1 bunch of cilantro, chopped, and 1 tablespoon soy sauce and stir fry a final 30 seconds, just until the cilantro wilts. Turn off the heat and stir in 2 teaspoons sesame oil. Serve over steamed rice.

                                     

Sharpen your razors and lather up.  Tomorrow's going to be a great day to build some character!

Hank Shaw's Venison Stir Fry
Serves 4
Prep Time: 20 minutes
Cook Time: 5 minutes

Marinade
2 T dry sherry
1/2 t salt
3T soy sauce
1 T cornstarch mixed with 2 T water

Stir Fry
1 lb venison, trimmed of all fat and sinew
1 1/2 cups peanut or other cooking oil
1 to 4 fresh red chiles (I used 4)
1 red or yellow bell pepper, sliced
3 garlic cloves, slivered
1 bunch cilantro, washed and roughly chopped
1 T soy sauce
2 t sesame oil

Directions

1. Slice the venison into thin slivers of about 1/4 inch and anywhere from 1 to 3 inches long.  
2. Mix with the marinade and set aside while you prep all the other ingredients.
3. Heat the oil in the wok or a large, heavy pot until it reacher 275 to 290 F.
4. Add 1/3 of the venison into the hot oil, and use a butter knife to separate the meat when it hits the oil. Sizzle for 30 seconds to 1 minute.
5. Remove venison with a slotted spoon.  Set aside and cook the remaining venison one third at a time.
6. Pour out all but about 3 tablespoons of the oil.  Save the oil for the next time you cook Chinese food.
7. Get the remaining oil hot over high heat.  When it starts to smoke, add the chiles and bell peppers and stir-fry for 90 seconds.
8. Add the garlic and cook another 30 seconds. 
9. Add the venison and stir fry 90 seconds.
10. Add the cilantro and soy sauce and stir fry a final 30 seconds, just until the cilantro wilts.
11. Turn off the heat and stir in the sesame oil.
12. Serve with steamed rice.

Burnt Fingers, Part II

New Year's resolutions.  Does anyone have them anymore?  I asked around at work, my friends, and family.  No one would fess up to a New Year's resolution.  Is it because everyone around me is perfect and can't come up with any goals to better themselves or the world around them?  I doubt it.  I think maybe people associate a New Year's resolution with failure.  They try several years to lose the weight, quit smoking, save money, be a better friend and on December 31st, they look back at the past year and can't even remember what they set out to accomplish last year or they failed miserably.  So they just say "forget it".  I don't blame them; I've had a few failed resolutions myself.  Or maybe they have a goal but saying it will make them accountable for it, which they would prefer not to be.  

Holt and I brought in the New Year at Bardog Tavern in downtown Memphis

Last year I had one of my more successful resolutions.  I resolved to be more organized.  In the past 12 months I have designed a budget and actually stuck to it, filed all my important documents in a filing box, made a key holder which I (usually) hang my car keys on, and have mini toiletries in clear plastic bags ready to travel on a moments notice.  While that may not sound like a drastic change in my life, I can't tell you how much peace it's brought me.  I have realized peace is a product of organization and thus being organized has become an ongoing goal.  One of the tenets of organization is everything in your home should have a purpose or be meaningful/appealing.  This ugly old lamp has been an eyesore on my desk for months.  While it does have a purpose, I resolved to make it appealing as well.

Old lamp I acquired for free

I get a lot of projects done during hunting season.  Holt works almost every weekend so I get plenty of time to craft.  Saturday morning while drinking my coffee I painted the base of this lamp a brilliant turquoise.  I also recovered the shade with a yard of fabric I picked up on sale a some point and hadn't found a use for yet.

My desk with the painted and recovered lamp.  I love the pop of color.

So if I can stick to a resolution, you can too!  Don't give up on the excitement of new beginnings on January first.  If you did have a resolution and it was health-related, you should probably stop reading now.  I was organizing my food stores last weekend and realized I've got a lot of duck I need to be eating.  I spent all afternoon making a rich and hearty duck gumbo and a loaf of artisan white bread.   

Hank Shaw's Wild Game Gumbo

Cook a half a pound of bacon slowly, remove, and chop.  Sear game meats in bacon fat and remove meat as it browns.

Pepper bacon in the dutch oven

Make your roux with a cup of oil on medium high and whisk in a cup of flour stirring frequently.  Continue to cook the roux until it turns the color of coffee with cream.  You can let it cook until chocolate brown but don't burn it!

Stirring the roux

Also, don't try to photograph your beautiful dark roux because you might burn the crap out of your finger.

Battle wound from the duck gumbo

When the roux is ready, add two minced green peppers, two onions, 6 cloves of garlic, and 6 celery stalks. Cook, stirring often 5 minutes or until vegetables are tender.  Combine 2 tablespoons tomato paste with 1-2 qts stock of your choosing.  Mix a teaspoon black pepper, 2 T sweet paprika, 1 t cayenne, 1 T dried thyme, 1 T dried oregano, 2 T garlic powder, and 1 t celery seed in a separate container.  Add stock and turn heat to high.

Peppers and onions mixed into the rich, dark roux

Add meats, bacon, half of the spice mixture, and a little salt.  Stir and taste.  Continue adding spices and hot sauce until you reach the desired flavor.  Bring to a boil, then drop the heat to a simmer.  Cover and cook at least 90 minutes, but more like 3-4 hours.  Add a pound of sliced okra and cook another 15 minutes.  Add 2 T file powder (if you have it), 2 green onions, and some chopped parsley.  Cook five more minutes then serve over rice.

Duck gumbo served over rice with a slice of homemade artisan bread

As with most things, this gumbo is better after a good night's sleep.  Get the full recipe here!  I realize I didn't go into what my resolution is for 2013, but I promise to get to that next time.