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...]
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...]
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'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...]
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...]
Wild turkey and mole is a play on the traditional Mexican dish Pollo en Mole Poblano. The spicy sweet flavor of this dish makes it my favorite and every time I make it, I'm reminded of my first trip to Puebla, Mexico. This recipe is a bit involved, but it makes a lot and the sauce can be used for so many dishes, so it's worth the effort. Enjoy! … [Read more...]
After a 24 hour apple cider brine, these little birds get wrapped in a caul fat blanket, then smoked. What's left is a tender, tasty, juicy little bird. … [Read more...]
I love pheasant! It's such a great bird to have for those who haven't tried wild game birds before. They aren't very large, and the flavor is quite mild compared to other game birds. One pheasant will feed two hungry people. The apple cider brine, creates a flavorful bird inside and promotes a beautiful golden skin. Then, four layers of caul fat are wrapped around it to protect the bird … [Read more...]
