Barley and Eggs

Barley and Eggs

2 cups of vegetable juice
1/2 cup pearled barley
4 eggs
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
4 cloves garlic, chopped
1/2 onion, chopped
1 bay leaf
1 teaspoon dried thyme
1/4 cup shredded parmesan cheese

Saute onions in olive oil with red pepper flakes in a large frying pan. Then, add garlic, and allow to simmer for 1 minute. Then, add vegetable juice, bay leaf, thyme, and barley. Allow to heat over medium heat, then crack 4 eggs evenly in the frying pan. When the eggs are to your desired level of doneness (the vegetable juice should have thickened), add parmesan cheese to top and allow to melt. Allow to sit for 3 minutes, then serve.

Serves 2.

Pronghorn Antelope Steak with Jalapeño Gravy

Pronghorn Antelope Steak with Jalapeño Gravy

2 pronghorn antelope (or venison) steaks, about 8 oz. each, seasoned with salt on both sides
1 cup chicken stock
1 jalapeño pepper, chopped
4 cloves garlic, chopped
2 tablespoons extra-virgin olive oil
4 tablespoons cornstarch in 1/2 cup cold water

Saute garlic and jalapeño in olive oil until tender. Then, add chicken stock, and allow to come to a simmer. Next, add the steaks, reduce heat to medium, and cook to desired tenderness. Note, that since it is game meat, it dries out and cooks quickly. Do not cook for more than 10 minutes total. When finished cooking, remove the meat. To make the sauce, slowly add the cornstarch-water mixture, and stir until the sauce is thickened to a gravy-consistency. Turn off heat, and top the steaks off with the sauce.

Serves 2.