August 09, 2013
Food Fight Friday: Red Snapper Tacos vs. Venison Pizza
By David Draper
Wild Chef readers have been knocking it out of the park this summer by sending in some amazing meals that never fail to inspire me out of my admittedly deep cooking ruts. This week is no different—some killer fish tacos (a personal favorite of mine) and an innovative way to use all that zucchini that is no doubt stacking up on the kitchen counter. I’m not kidding, whenever I get another great Food Fight submission, I sometimes think you guys are bucking for my job. Keep up the great work and keep the Food Fight photos coming to email@example.com.
Justin Swope’s Grilled Red Snapper Tacos
I upgraded my freezer recently and as I was transferring to the new freezer, I unearthed some red snapper filets my dad caught in the Gulf of Mexico some time ago. I grilled the filets with chili powder, onion powder, cumin, paprika, black pepper, and kosher salt, along with fresh plucked oregano. Once the snapper was finished, I sprinkled it with a little lime juice. The grilled red snapper is served on a corn tortilla and topped with fresh slaw and garden salsa (all but the onion and garlic came from my garden). Every meal in my house right now is also served with a side of my homemade deli-style pickles.
Brad Smith’s Venison and Zucchini Pizza
In our household, there isn't much we haven't tried with venison. It's just about the only red meat we eat. So now that summer is in full swing, our garden is starting to take off providing us with many of our favorite summer vegetables, especially the zucchini. In this dish, we simply combine the two and add a twist making a delicious pizza using a halved zucchini instead of dough. Slice your zucchini's about ¼- to ½-inch thick in long strips. Be sure to add a little olive oil to the pan or they might stick. Add a little salt to the zucchini and allow the strips to bake at 425 degrees until the zucchini is soft and tender, usually about 10 minutes. Remove the zucchini and lather on some pizza sauce along with whatever topping you like on your favorite pizza. In the picture, those zucchini pizzas have sliced black olives, hot garden peppers, sliced mushrooms, ground venison burger, and a few slices of pepperoni—all topped with enough mozzarella cheese to cover it and keep it together. From there, simply throw them back in the oven for another five to seven minutes or until the cheese melts. My wife loves to smother them in the remaining pizza sauce. I prefer to cover mine in cheap hot sauce and dip them in blue cheese salad dressing. Give it try, we love it!