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...]
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...]
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...]
