Chocolate Strawberry Wacky Cake

Video - How to Make a Chocolate Strawberry Wacky Cake

Wacky Cake gets its name from substituting normal cake ingredients for something different. In this case we are using mayonnaise instead of eggs. It is also called a Depression Cake because oil was initially used in place of eggs during the 1930’s when eggs were harder to get.

Dry Ingredients:

1 ½ cups of flour

1 cup of sugar

¼ cup of cocoa

1 teaspoon of baking soda

Mix all the dry ingredients in a large bowl.  

Preheat oven to 350 degrees.

Wet Ingredients:

To the dry ingredients add,

1/3 cup of mayonnaise

1 tablespoon of vinegar

1 teaspoon of vanilla

1 cup of cold water.

Stir all ingredients until you have a smooth batter with no lumps.

Grease or butter two 9 inch round cake pans. Pour the batter evenly into both cake pans.

Bake at 350 for 20 minutes. Check the cakes with a fork or toothpick after 15 minutes to see if they’re done.

For icing use any cream cheese based frosting recipe. Ice both cakes. For the top of the bottom cake mix fresh cut strawberries into the frosting. Garnish the top of the cake with strawberries and mint leaves.

Serve and enjoy!

How to Clean Fish

Something's fishy; it's your catch! Fresh caught fish can make a great meal but the first step starts at the stream. Properly preparing your fish for storage can make the difference between flavor and funk! This is Game On!

How to make Glazed Salmon and Wacky Cake

Shawn Bailey teams up with daughter to make salmon glazed with hoisin sauce, rice with chives, and steamed broccoli. Forget the fishy and think fantastic, you have never tasted salmon like this!
Maddy Bailey bakes a chocolate wacky cake with cream cheese icing, and fresh picked strawberries. Find out what unusual ingredients make this cake so wacky but taste so good. 

Video - How to Make Hoisin Glazed Salmon

How to Prepare Garlic

Garlic, the enforcer of flavor, the hit man of herbs, the muscle of main dishes. Shawn Bailey of Game On! gives tips on making the most of this power-house ingredient. https://vimeo.com/gameoncooking/garlic

Open-Faced Black and Blue Venison Burger

 

 

Ingredients:

 

 

1 lb. ground venison (makes 2 or 3 patties)
1 slice of bacon diced into small pieces
2 sweet onion, cleaned and sliced
1 container crumbled blue cheese
1 garlic clove
Salt and pepper to taste

 

Directions:

Before hand: On a covered frying pan, place the sliced onions on low and allow to caramelize (May take up to 30 minutes to bring the natural sugars out.) Then add garlic and remaining blue cheese until melted.

 

 

 

1. Mix burger with salt, pepper, bacon and two tablespoons of blue cheese. Make desired size patties (make them a little larger because it’s an open face – no top bun) Place on grill and cook until medium. Remove, cover and let rest for 5 minutes.

 

 

2. To keep burgers from falling apart while cooking, place thumb print in middle of burger to keep from shrinking as it cooks.

Follow Game On! Prep to Plate in 30 Minutes 's board Open faced Black and Blue Venison Burger on Pinterest.

Preserving Wild Leeks

Preserving Wild Leeks

If you plan on storing your leeks in the refrigerator, just knock off the excess dirt place them in a storage bag and that’s it. They will stay fresh for 2-3 weeks just like that. Prior to using your leeks, clean off the dirt, then trim off the leaves and roots and use in your favorite recipes.

Blanching your leeks the best way to preserve them long term.  Blanching is the process of preserving vegetables by boiling them quickly in water, without completely cooking them through. Although this process does take away a little from their freshness, it does lock in their color, texture, vitamins, but most important of all, the flavor.

Put a large pot of water on the stove and bring to a rolling boil. Remember a watched pot never boils, so cover it and use the time to prepare your leeks.

Clean wash and trim your leeks.

After water is at a full boil, remove pot from heat and put the leeks right into the water for no more than 2-3 minutes.  Remove the leeks from the pot and put them directly into an ice water bath to halt the cooking process. Leave them in there for a good 5-10 minutes to ensure they are chilled.

Vacuum seal or use a freezer bag to store your leeks in the freezer.

By freezing the leeks they can be stored for 2-3 months. Since leek season is so short this is a great way to enjoy nature’s wonderful flavor for month’s to come. Happy leeking!

Follow Game On! Prep to Plate in 30 Minutes 's board Preserving Wild Leeks on Pinterest.How To Find Wild Leeks

Salmon Burger

 

 

1 lb. ground salmon
1/4 cup diced celery
1 egg
1/4 cup Panko crumbs
1 tablespoon yellow mustard
1 table Worcestershire sauce

Wild leek cream cheese sauce:
1 cup diced leeks
4 oz. cream cheese
4 oz. sour cream
1 teaspoon garlic powder
Fresh chives, diced

 

Directions:

1. Mix all together and refrigerate. For best flavor prepare night before add the leeks last for best flavor.

 

2. Mix all spices first then add the salmon.

3. Make burger patties and grill on non-stick foil until medium, (do not overcook) remove and let rest.

4. Add sauce on toasted roll and place burger on top with a red onion and greens.  Enjoy.

5. Tip of the day - place thumb indent in center of patty to keep burger from shrinking on the grill.

 

Follow Game On! Prep to Plate in 30 Minutes 's board Salmon Burger on Pinterest.