Meat on a Stick Monday goes to Morocco for a traditional green charmoula used to marinate wild turkey kabobs! The marinade comes together in minutes with a food processor or mortar and pestle. This marinade can also be used for topping grilled fish. Think of it as the African version of Italian pesto. Enjoy!! … [Read more...]
This dish is a version of an Indian dish called Murgh Makhani (Butter Chicken). In my version, I first braised the pheasant with Indian spices and then added heavy cream, toasted cashews and melted butter to finish cooking the pheasant in a creamy, slightly spicy sauce. The result was a creamy, sweet, spicy, tender pheasant!! I served the teetar makhani with jasmine rice and an Indian bread called … [Read more...]
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...]
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...]
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...]
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...]
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...]
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...]
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...]
These little birds are grilled quickly and brushed with a spicy sticky glaze made fast with store bought preserves and canned green chiles. Serve on a bed of salad greens for a light summertime meal. Spatchcocking these little birds helps them cook evenly and lightening fast. Click on the image on the right to watch Dan and Bobbie Jo prepare this delicious … [Read more...]
Julie Gracie created this wonderful soup after her spring gobbler hunt. This soup has lots of amazing flavor and makes the best use of kale, parsnips and wild rice. … [Read more...]
I love these little birds! They are the perfect size for a main course, and while they aren't too strong on flavor, they make for a nice game bird for the timid eater. It's early spring and rhubarb is in season, and so I glazed it with some rhubarb syrup. I decided to serve it with a side of sautéed cannellini beans and artichoke barigoule. It kept the dish light, and highlighted the … [Read more...]
When my time is limited and I don't want take-out, I make good use from ready made ingredients or those that need little prep to create a tasty meal on a busy weeknight. I created this dish when I had only about 20 minutes to prep time. … [Read more...]
I made this for a client in my personal chef business when she requested "I'd like something with smoked duck, and blueberries." This strudel is crispy on the outside, and has a creamy salty flavor from the cheese on the inside. The blueberries give the duck a sweet/tart taste. And because Pinot Noir has fruity notes, I added it to the blueberry sauce. The combination turned out great, so … [Read more...]
My favorite little bird to eat with my fingers! I've created this Asian inspired quail dish with a sweet and sour sauce using plum wine and rice vinegar, a crispy slaw and sweet fruity pineapple salsa. It makes a great first course. … [Read more...]
