Okanagancook

Thanks for the recipe details. I like the idea of having them ready to go in the freezer. I usually brush my flatbreads with butter or ghee.

That flat bread! Looks wonderful. After some searching i checked his website where there is a plethora of his recipes including the flat breads.

The rub does have some spice elements with the three different types of peppercorns, mustard seeds and the ancho all of which might be a good fit for both of you.

I should add that you MAY need additional salt. I usually lay down some salt then apply the rub.

The rub I just posted on the tri tip question would be really good on your elk too. Next time you take a photo maybe a shot of the inside would just send us over the moon.😆

This is my favourite. Just made up another batch for this summer. It can be kept in a pepper grinder. Grind it fresh each time. Or if you don’t have a spare grinder kicking around I just use my spice grinder each time making sure to get a spoonful including all the individual spices. 1/3 cup. Coarse sea salt 1/4 cup whole black peppercorns 1/4 cup whole white peppercorns 1/4 cup Szechuan peppercorns 1/4 cup dried onion flakes 3 Tablespoons coarse granulated garlic 2 Tablespoons yellow mustard seeds 2 Tablespoons coriander seeds 1 Tablespoon crushed or flaked Ancho pepper 1 Tablespoon dill seeds (I leave these out as I dislike dill) give it a good mix. this makes a lot so I usually make half a recipe. hope you make it, it is delicious

Elk is such a wonderfully tasty meat. Did you bag it yourself?

https://www.vulture.com/article/top-chef-season-21-premiere-new-look-explained.html this review gives an interesting perspective

There are no reviews of the recipe…I might wait until someone attempted them.

@blue_dolphin many thanks for your detective efforts. You are correct on all accounts.

I just found the original recipe for the fennel….it’s from The Mozza Cookbook, page 241.

I forget the origin of the recipe and it is a bit more elaborate than what I do now. For 1/2 a fennel: Basically I toast some fennel seeds then crush them, about 1/2 teaspoon. I layer thickly sliced fennel on a buttered dish that holds the fennel in one layer. I sprinkle on the fennel, salt, and pepper. Then pour on about 1/4 cup Sambucca and about 1/2 cup chicken stock. Dot with butter and put in a 375 oven or CSO. Bake until tender. Then I crank the temp to make sure the fennel is browned a bit and the liquid is reduced. That’s a rough guide. Just check it while roasting and adjust as necessary.

Ribeye, baked potato with all the fix’ns and fennel braised in Sambuca and toasted fennel seeds. We rarely have sweets.

@ElsieD if you are a member of Eat your Books you could look at the index of recipes.

@C. sapidus Has some great advice. That’s exactly what I did and had the station idea too. We had a tea and coffee area where all the cups, tea making equipment and supplies fit together. Then the prep area with drawers that held knives, mis en place bowls, etc. we also had an interior designer who had been trained in kitchen design. I reviewed all my lists of wants, etc. with her and she came up with a plan that needed just a few tweaks. Well worth the money and I just went with her hardware choices, etc. she also picked all the colours for our big house. She was amazing.