OMGOODNESS these light and crisp Beer Batter Fried Asparagus with Garlic Aioli were absolutely incredible!!! I kind of figured these would turn out pretty good but I didn’t realize just how GOOD they were going to be!
These are a must-try for sure!

All served up on my new medium-size The Kitchen Wild Forest Collection serving board by Todd Alan Woodcraft

Fried Asparagus Ingredients:
1 cup Krusteaz tempura
1 cup Rogue Colossal Claude beer
1/2 tsp garlic powder
1/2 tsp garlic powder
1/2 tsp pepper
Oil for frying

Directions:
Preheat oil to 375°
Mix all ingredients in a bowl, dip asparagus to coat evenly and deep fry until golden brown. Approximately 1 minute per side. 

Garlic Aioli Ingredients:
3 garlic cloves
1/2 tsp. coarse sea salt
1/2 cup Mayo
1 Tbsp. Fresh squeezed lemon juice
2 Tbsp. Olive oil
1/2 tsp. Worcestershire sauce

Directions:
With a mortar and pestle smash garlic with coarse sea salt until mixed into a smooth paste.
In a small mixing bow, add Mayo, lemon juice, olive oil, Worcestershire and garlic mixture.
With a hand mixer, mix for approximately one minute.

Charcuterie 101 

What is charcuterie? By definition, charcuterie, (pronounced “shar-ku-tuh-ree”) is the art of preparing and assembling cured meats and meat products. This French term, which originated centuries ago, only recently gained popularity as the trend of charcuterie boards has skyrocketed to high status. 

So, why is charcuterie suddenly all the rage? First of all, it’s a casual, yet intimate way to enjoy food. A charcuterie board promotes gathering and conversation. It also sparks aesthetic and culinary interest, causing guests to linger longer and create lasting memories. 

Second, because of the variety offered on a charcuterie platter, there is something for everyone. Every pallet, dietary need, or food restriction will be satisfied from the multiple offerings on a single board. In addition to cured meats, traditional charcuterie boards offer fruits (both dried and fresh), pickled vegetables, nuts, seeds, cheeses, crackers, and dips such as honey, jam, or hummus. 

Third, charcuterie boards are beautiful to look at and as the saying goes, pretty food is more fun to eat! 

The sky is the limit when it comes to creativity; charcuterie boards are a true form of art! 

This super simple recipe was inspired by many incredible moments out on the water crabbing with my husband and children. So many in fact that we needed to start freezing our Dungeness crab because we were catching so many that we just couldn’t eat them all.

Served on The Food Pallet Serving Board

Ingredients:

2 cups lump crab meat, plus 1/4 cup for topping dip after baking

8oz. cream cheese, softened

1/2 cup mayonnaise

1/2 cup Parmesan cheese

1 Tbs. fresh chives 

2 garlic cloves, minced 

1 tsp. Worcestershire sauce 

2 tsp. crushed red pepper flakes 

Sourdough bread bowl for serving dip in plus 1 Tbs. butter and 1 garlic clove for frying sourdough bread crumbs. 

Directions:

Preheat oven to 350 degrees 

Add softened cream cheese, mayonnaise, Parmesan cheese, garlic, Worcestershire, crushed red pepper flakes and chives in a mixing bowl and mix until combined. Gently fold in 2 cups crab meat. 

Cut off top of sourdough bread and gently hollow out loaf leaving enough bread around the edges for structure. Fill bread bowl with crab mixture. Bake for 30 minutes or until top is golden and bubbly. 

While crab dip is in the oven, break up leftover sourdough bread into small pieces. Melt 1 Tbs. butter in skillet and add one smashed whole garlic clove, add bread and sauté until golden and crisp. Remove garlic clove. 

Top hot crab dip with bread crumbs, chives and crab meat, serve with sliced bread, crackers, vegetables or maybe just a spoon because this dip is delicious on just about anything!

For more great recipes join Katie on her Instagram @Thekitchenwild

VENISON CHILI & CORNBREAD w/ HONEY BUTTER

There are a few meals that are an absolute must for hunting camp and venison chili is one of them. After being in the woods all day there’s something so comforting to coming back to camp to a heaping bowl of hearty chili piled high with cheese and onions and of course that giant side of cornbread with an inappropriate amount of honey butter (because is there anything better than an inappropriate amount of honey butter?! The answer is NO! It’s so so good!)! It’s the perfect way to warm up and fuel up in preparation for the next days hunt!

Served up on a French Oak Blackened Board

Ingredients:

(Large hunting camp recipe, you can easily cut this recipe in half for a smaller group) 

2 lbs ground venison 

3 cans Tri Blend beans (dark red kidney, pinto and black beans)

2 Tablespoons olive oil

2 onions

2 green peppers

8 stalks celery

3-4 cloves garlic

2 McCormick chili seasoning packets

1 can Rotel tomatoes  (I blend these because my husband doesn’t like tomatoes) 

1 can stewed tomatoes (blended)

2 cups water 

1 Tablespoon honey 

1 tsp Johnny’s Seasoning Salt  

Cracked black pepper to taste

Instructions: 

In a large stock pot add olive oil, cook ground venison until it has browned. Set aside.

Add more olive oil back to pot, diced onions, peppers and celery. Sauté until they start to get soft.

Add venison and garlic back to your pot, sauté for 2-3 minutes until garlic is cooked.

Add McCormick seasoning packets, blended Rotel and stewed tomatoes, beans, Johnny’s, honey and water.

Simmer for 30-60 minutes (if I’m in a hurry, 30 minutes will do but the longer the better!). Top with cheese and chives and enjoy!

For more great recipes join Katie on her Instagram @Thekitchenwild