Easy Grilled Tri Tip

   Ingredients
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons water
2 cloves garlic, peeled and chopped
ground black pepper to taste
4 pounds beef tri tip, cut into 1/2 inch slices

   1. In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic and pepper. Place the beef tri tip in the marinade. Cover and marinate in the refrigerator at least 4 hours.
   2. Preheat an outdoor grill for high heat and lightly oil grate.
   3. Grill the beef slices 3 to 5 minutes per side or to desired doneness. Discard remaining marinade.

Super Squash

   Ingredients
2 tablespoons butter
3 pounds yellow squash, chopped
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 eggs, beaten
12 saltine crackers, crushed
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon salt
2 cups dry bread stuffing mix
1/2 cup melted butter

   1. Preheat oven to 350 degrees F (175 degrees C).
   2. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat and stir in Cheddar cheese, mayonnaise, eggs and crackers. Season with Ranch dressing mix and salt.
   3. Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter and sprinkle over the squash mixture.
   4. Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.

Slow Cooker Venison Roast

   Ingredients
3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
1/4 teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup

   1. Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
   2. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Montana Wildfire Chili

    Ingredients
2 pounds ground beef
1 large sweet onion, chopped
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
2 cans (16 ounces each) chili beans, undrained
2 cans (14-1/2 ounces each) stewed tomatoes, drained
1/2 cup tomato juice
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon cayenne pepper

   1. In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink drain.
   2. Transfer to a 4- or 5-quart slow cooker. Stir in the beans, tomatoes, tomato juice, jalapenos, garlic, cumin, chili powder, salt and cayenne. Cover and cook on low for 5-6 hours or until heated through. Yield: 8 servings (2-1/2 quarts).

Mimis Smoked Salmon Chowder

   Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
1/2 cup chopped celery
1/2 cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
1/4 cup white wine
1 tablespoon fresh lemon juice
1/4 teaspoon hot sauce
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half

   1. In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic and celery. Cook 8 to 10 minutes or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme and paprika. Reduce heat to medium, cover and simmer for 15 minutes.
   2. Stir in the salmon, wine, lemon juice, hot sauce, salt and pepper. Simmer over low heat, uncovered for 10 minutes.
   3. Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Baked Bluefish

   Ingredients
2 1/2 pounds bluefish fillets
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 1/2 cups boiling water
1/2 cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
1/2 cup minced onion
4 sprigs fresh dill weed

   1. Preheat oven to 500 degrees F (260 degrees C).
   2. Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
   3. Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
   4. Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

Seared Tuna with Wasabi Butter Sauce

   Ingredients
2 tablespoons white wine vinegar
10 fluid ounces white wine
1/4 cup minced shallots
1 tablespoon wasabi paste or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick

   1. Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
   2. Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro and remove from heat. Pour into a small bowl and set aside.
   3. Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil and season with salt and pepper. Place in the hot skillet and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

Rosemary Braised Lamb Shanks

   Ingredients
6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

   1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
   2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is tender, about 2 hours.
   3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Chicken Francesa

   Ingredients
4 large skinless, boneless chicken breast halves
1 cup milk or as needed
1 cup bread crumbs
1 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley
1 cup olive oil
salt and ground black pepper to taste
1 lemon, thinly sliced
1 cup white wine
1 cup chicken broth
1/4 cup lemon juice 1 ounce brandy-based orange liqueur or to taste

   1. Remove the tenderloin from each chicken breast half. Fillet each chicken breast half into 2 slices. Pound each piece of chicken, including the tenderloins, to 1/4-inch thickness. Place chicken in a bowl and pour in enough milk to completely cover chicken; soak for 30 minutes.
   2. Mix bread crumbs, Pecorino Romano cheese and parsley together in a bowl. Remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated.
   3. Heat olive oil in a large skillet over medium heat, cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side.
   4. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
   5. Transfer chicken to the prepared baking dish, reserving 1 tablespoon olive oil in the skillet. Sprinkle salt and pepper over chicken. Place 1 slice lemon onto each chicken piece.
   6. Pour wine into the skillet with reserved olive oil, bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add white wine and chicken broth and boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken and drizzle brandied orange liqueur over each.
   7. Bake in the preheated oven until chicken is no longer pink in the center and sauce is bubbling, 20 to 25 minutes.

New England Clam Chowder

   Ingredients
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half and half
3 tablespoons butter
2 (10 ounce) cans minced clams

   1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp, add onions and cook 5 minutes. Stir in water and potatoes and season with salt and pepper. Bring to a boil and cook uncovered for 15 minutes or until potatoes are fork tender.
   2. Pour in half and half and add butter. Drain clams, reserving clam liquid, stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes or until heated through. Do not allow to boil.