TODD FISCUS
Todd Fiscus, head of the highly acclaimed design team at his namesake company, todd. event design. creative services, has been consistently turning up the creative volume on special events for over fifteen years. Termed “The Sultan of the Soiree” by PaperCity Magazine, Todd has designed everything from extraordinary weddings to charity galas to rip roaring ranch parties in locales from Maine to Mexico.
Resolution:
I know it’s a cliché, but I have to say spend more quality time with family and friends. Your loved ones are the ones that keep you going. Work shouldn’t always come first!
Venison and Wild Mushroom Frito Pie
I live in Dallas and it doesn’t really get cold until January so I like to put on a big pot of chili and relax. The following recipe is from my award-winning restaurant Tillman’s Roadhouse (www.tillmansroadhouse.com). It’s a fun Texas twist on the standard recipe.
Ingredients:
2 pounds ground venison
2 tbls ground New Mexico chile
1 tbls ground ancho chile
1 tsp ground chipotle chile
1 tsp ground cumin seed
2 tbls kosher salt
1 tbls cracked black pepper
1 tbls fresh thyme chopped
2 small yellow onions diced medium size
3 small carrots peeled and diced medium size
2 small parsnips peeled and diced medium size
3 medium beets peeled and diced medium size
1 large portobello mushroom, cleaned of gills
and diced medium size
2 garlic cloves minced
½ cup masa harina
½ cup vegetable or olive oil
24 fl oz Shiner Bock beer
12 fl oz diced tomatoes in juice
Directions:
- Heat a cast iron skillet over medium high heat until the skillet begins to smoke.
- Add half of oil and coat the skillet.
- Once skillet is coated, add venison and begin browning.
- Add ground chilies, cumin, salt, pepper and thyme and cook venison until water is cooked out.
- Remove venison from skillet and reserve.
- Place other half of oil in the skillet and once the oil begins to smoke add the portobello mushroom.
- Sear the mushroom on all sides and then add the onions and garlic.
- Saute the onion and garlic until the onion is soft and translucent.
- Add in carrots, parsnips, beets and saute together until the carrots yield to the touch slightly.
- Add the venison back in as well as the tomatoes and Shiner Bock.
- Bring to a boil and reduce to a simmer.
- Once the chile begins simmering, sprinkle the masa harina over the chile and stir in and mix completely.
- The chile will thicken from the masa. Once the chile thickens, reduce heat to a low simmer and cook for 20 minutes stirring occasionally.
