So! As I mentioned yesterday, our pal Elliott was nice enough to bring over some fresh cobia from his successful fishing adventure for us to grill (Thanks again, dude!). He brought over enough for us to have 2 big pieces each, with a couple left over (hello, lunch the next day). With a pretty hefty amount of fish to grill, we tried it 2 different but very complimentary ways. Both are incredibly simple and delicious, and I promise you’ll want to snag yourself some cobia to give these recipes a try!
I hope everyone had a fantastic Memorial Day weekend. And, hey! It’s almost the weekend again! Now that summertime is [un]officially in swing, I have a great recipe for you that can be done in the oven or on the grill, and is sure to be a crowd-pleaser. Enter: my venison stuffed bell peppers. There is a local farmer’s market across from my office every Tuesday in the summer (Yes, office. No, I don’t get to hunt and fish and ride 4-wheelers and test recipes all day every day… But I digress….), and I just love wandering around to each vendor and seeing what they have to offer. I am talking everything from fresh local honey to homemade bread and butter pickles. And, wouldn’t you know it, I found some beautiful, fresh bell peppers just waiting to be stuffed with ground venison, onion, spices, and Parmesan, then baked to perfection.
This is a super simple and quick dip you can whip up last minute, and give your pals something a little more exciting than your average chips & salsa… Even though some salsas are pretty darn good!