Hay Smoked Game Birds with Hay Steeped Mustard Cream Sauce

img_0734

Smoked meats always remind me of Autumn and I’ve created a twist by using brined game birds and I add them to the smoker… with hay!! French farmers use hay for not only feeding their livestock, but also to cook with. And to make it even more special, I steeped cream in a handful of hay to create a yummy mustard cream sauce. Grab a glass of white wine, a lap blanket and dine outdoors and enjoy all … [Read more...]

Squirrel Spanish Chorizo Paella!

IMG_5711

Squirrel Spanish Chorizo Paella For some time now, I’ve been waiting patiently for Danny to hunt enough squirrels to make one of my favorite dishes…Paella!! Like Italian risotto, paella is the signature dish of Spain. It’s the communal, rustic, quintessential Sunday meal of Spaniards, from Cantabria all the way South to Andalucia. Just like risotto, this one pan dish has it’s learning curve. … [Read more...]

Jalapeño Cheese Stuffed Bacon Wrapped BBQ Glazed Smoked Antelope Meatloaf

IMG_5308

YEP! It’s okay if you need to read that again! Since I run my own personal chef business, called Cookin' Wild, I’ll admit my approach to wild game cooking can be a bit more on the gourmet side. When I receive calls from Silicon Valley execs, or celebrities, wanting a wild game dinner, I’m challenged to create their vision of wild game. I pull out my culinary tweezers (yes, that’s right, … [Read more...]

Pan Seared Halibut with Sautéed Spanish Chorizo, Snowcap Beans and Oven Roasted Peperonata

IMG_5550

Halibut and Spanish Chorizo are a classic duo! This is an easy summer time dish that really doesn't need a recipe, since all the ingredients are just cooked and plated together.  I made a nice pot of snowcap beans I bought through https://elegantbeans.com They have a wonderful selection of dried beans and they taste amazing. I simmered them along with 2 bay leaves, thyme sprigs and … [Read more...]

LOBSTER SKEWERS BASTED WITH “MARGARITA BUTTER” LIME PEEL ORZO, GRILLED ASPARAGUS, AND RADISH SPROUTS WITH LIME VINAIGRETTE

IMG_5508

The other day I was taking a break from my work day by relaxing on the patio, and I was thinking it would be a nice time for a margarita!! Margaritas are like the perfect drink. They're tangy, salty, and sweet with a citrus kick! And I wondered how it would taste poured over grilled meat or fish.  For obvious reasons, pouring a margarita over an open flame is probably not the best idea, but I … [Read more...]

“Braised” the step by step instructions for making the toughest cuts mouthwatering tender!

IMG_0070

On any animals, the legs, shanks, and shoulders have the worst reputation for being tough, stringy, chewy, full of tendons and basically, only thought of as usable for grind or the soup pot.  But when cooked properly, these cuts can be transformed into a flavorful showstopper!  My favorite way is to use a low and slow method of OVEN BRAISING these cuts.  The work is minimal, and … [Read more...]

Port Red Wine Braised Venison Shanks with Mushroom Sauce, Asiago Polenta and Sautéed Kale

IMG_0070

Do you think the shank meat is best suited for the grind pile because it's not good for anything else? Well, after a long slow braise, the tough, stringy, sinewy shanks are fork tender, and full of flavor.  This dish is reminiscent of the Italian countryside when paired with creamy asiago polenta, and kale.    … [Read more...]

Dukkah Spice Crusted Wild Striper Fillets with a Date Caper Brown Butter Emulsion or “Sauce Proposal”

IMG_4811

Dukkah/Duqqa/Du’ah (dook-ah) is an Egyptian spice mixture containing a variety of spices and ground nuts. In Egypt, it’s usually used along with bread and oil. A piece of bread is first dipped in oil, then in a bowl of dukkah. It’s also used to crust meat and fish. Spice markets sell small paper cones of dukkah, and it varies from vendor to vendor. Typical mixes contain cumin, caraway seed, and … [Read more...]

Crockpot: BBQ Wild Pig Shoulder Baked Potatoes

IMG_3271

This easy recipe makes a whole crockpot full of yummy BBQ meat that can be used for all kinds of dishes.  I LOVE stuffed baked potatoes and I load it with the bbq meat and lots of extra toppings!! One of these potatoes is a whole meal by itself! Great for taking to a picnic, Super Bowl party, or anytime you want. I used a spice rub recipe adapted from Cheryl and Bill Jamison's cookbook … [Read more...]

Julie Gracie’s Sumac Rabbit Stew

sumac_rabbit

Thanks to Julie Gracie for giving me yet another one of her fabulous recipes!! This one uses a Middle Eastern spice called "sumac" along with rabbit!! You can also substitute squirrel for rabbit.  Sumac can be found in most grocery stores in the spice aisle.   Sumac is a flowering plant that is grown in subtropical regions throughout the world.  The shrubs or small trees produce … [Read more...]

Sous Vide Wild Pig Leg Shiitake Mushroom Terrine

IMG_4632

A yummy appetizer made by creating wild pig rillettes with a Sous Vide Supreme Water Oven (or immersion circulator), which can be served as part of an elegant first course or as part of a charcuterie platter for a buffet.  While the preparation takes up to three days, most of the time is refrigeration or inactive cooking.  Once you season and seal up the vacuum bags with the meat inside, … [Read more...]

Turtle Soup

IMG_2858

This turtle soup is a mild creamy soup recipe. I served it as part of a birthday dinner for my husband, Danny.  The variation of this soup comes from a cookbook created from a series of mystery novels written by Rex Stout, called Nero Wolf.  In this series of books, the character, Nero Wolf was an old gumshoe detective in the 1930s-50s, who had a passion for gourmet food.  In the … [Read more...]

Thanksgiving Leftovers Recipe Ideas

IMG_0638

It’s amazing the amount of preparation that goes into one day a year! As early as summer, folks are scanning airline websites searching for the best deal for Thanksgiving flights. It’s the eternal challenge: What is the cheapest flight with the least amount of stops, in the early morning one can take from the West coast to the East coast? And if you’re anything like my sisters, you’d begin working … [Read more...]

Thanksgiving Tablescape

IMG_0865

Normally I tend to plan far ahead for Thanksgiving, but for this particular Thanksgiving tablescape in 2013, I didn't have a ton of time to get it together, so I decided not too sweat over it and kept it very subdued. I figure the Pilgrims didn't worry themselves with too much fancy dinnerware and besides, and when it comes down to it, it's all about the food anyway. I pulled out everything I had … [Read more...]