Thanksgiving Leftovers Recipe Ideas


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


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...]

Panettone Italian Sausage Stuffed Quail with Grand Marnier Orange Sauce


Every year around November I look forward to the first box of Panettone to hit the shelves in my local grocery store, or Homegoods.  This Italian treat lends itself to sweet or savory dishes.  The tart candied citron and raisins are sweetened by the sugary bread.  It's buttery and makes great croutons, bread pudding, or slathered with warm brie cheese and orange marmalade for a … [Read more...]

Bacon Wrapped Dove with Cranberry Chili Glaze


I found myself all alone for lunch (hubby was away), and I had a couple dove given to me by a fellow hunter, Dave.  I dug around the pantry for a quick glaze.  I had a few pieces of bacon left from a previous breakfast so I just wrapped those little birds up and tossed them on the grill with this quick glaze I threw together.  You can substitute any kind of jelly, or marmalade for … [Read more...]

Salt Baked Whole Striper with Orange Meyer Lemon Hollandaise


Salt Baked Wild Whole Wild Caught Striper with Orange Meyer Lemon Hollandaise Creating a “salt oven” is so easy and bakes/steams the fish to create one of the most flavorful, moist pieces of fish I’ve ever created… and the best part, “it’s so simple!” Start by seasoning the fish with black pepper and herbs of your choice (I used thyme). Then stuff with your choice of fruit slices, onions or … [Read more...]

“HAAAY RABBIT” Hay Smoked Rabbit with Sauce Veronique


Rabbit eats hay… rabbit smoked in hay. It sounds strange, I know, but go with me on this. Smoking rabbit, game birds, and fish in hay isn’t crazy. When you think about it, smoking meats in hay is just like using any other smoking medium. But the difference is in the flavor. Meats smoked in hay give off an herbal, wheat quality. It’s far more subtle and sweet than meats smoked in hickory or … [Read more...]

Canned Venison with Mushroom Pan Gravy


I was really short on time tonight so I decided to forgo a lengthy recipe. And instead, I grabbed a jar of canned venison. Before adding the venison, I made a quick pan gravy with mushrooms, shallots, and canned venison stock. OMG is was so yummy…. and quick!! To make the pan gravy, I’m going to use the “singering” method. It’s what is used in Southern cooking. It’s so easy and no … [Read more...]



CORN!!! I love corn everything! So I created this tablescape to go along with a corn themed menu.  Each dish incorporated corn in some way.  Corn is a great starch because it lends itself to savory and sweet flavors. I figured roosters eat corn so I used them as my jumping off point, as well as the color of corn, "yellow."  Blue is another color that works so well with yellow … [Read more...]


Hey HHSC friends! Check us out on I'll be uploading recipes there and you can use Yummly to search our recipes and create your own recipe book.  There are thousands of recipes submitted from people all over the globe.   When a recipe is uploaded on our site, you will see a small "yum" button and all you need to do is click on it and you'll be sent to Yummly.   … [Read more...]

Cowboy Dan Tablescape


As part of my personal chef business "Cookin Wild", clients often ask me to create table designs, or "tablescapes" to coincide with menus they want.   I have a fetish for dinnerware, table linens, and center pieces and I have a whole storage unit devoted to my obsession!! I create the design and menu items ahead of time, to catalog them for clients.  It helps them visualize my concept. … [Read more...]

Braised Pheasant with Red Wine Poached Seckel Pears and Spiced Carrot Puree


I've modified this dish from a Sous Vide recipe for those of you who don't have access to a water oven, or immersion circulator.  I loved this dish so much that I didn't want to limit who could try it.  The texture will be slightly different, and searing the meat is done before braising, not after, but the flavor rocks!! I've used the photo for the sous vide recipe, so yours will look … [Read more...]

Sous Vide Frogs Legs with Carrot Pea Risotto


If you're going gigging, and want to try frog as a main dish but have no other ideas besides deep frying, then this recipe is for you! Tough chewy frogs legs are tenderized and garlicky after being poached for hours in a water bath. The meat falls off the bone, and that's just fine with me since I'm adding it to a carrot/pea risotto!! And I just love the beautiful orange risotto which reminds me … [Read more...]

Sous Vide Chicken Fried Rabbit


With such low fat, wild rabbit is notorious for being tough and stringy, but a low slow poach in the Sous Vide Supreme water oven makes it tender, and retains all the flavor. Add coating and a quick deep fry and this dish will beat fried chicken, hands down!! Served with fried polenta cakes and smoked red pepper cream sauce, this dish will knock your socks off!   … [Read more...]

Sous Vide Pheasant with Red Wine Poached Seckel Pears and Spiced Pumpkin Puree


I've finally discovered how I can make the most juicy, and tender pheasant... with a Sous Vide Supreme water oven.  Once the pheasant are prepped and vacuum sealed, the water oven does all the hard work. While this dish has many components and may look intimidating, the steps are quite easy, and most can be done 24 hours ahead.  Don't shy away from this one... you'll love it and it's … [Read more...]