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Dinner with David Chang

Meals, mishaps and culinary secrets unfold as chef David Chang throws down in the kitchen for celebrity guests on Netflix.  We're fans, here are some of his recipes which look interesting: Recipes From David Chang's Cooking Show 'Dinner Time Live' - Netflix Tudum

By |February 20th, 2024|Categories: Cuisine, Recipes, Uncategorized|Comments Off on Dinner with David Chang

How to Use Dried Chiles

Saveur recently published the best online guide to dried chiles. Chiles Negros, Mulatos, and dried Hatch NM chiles are favorites in our pantry, but here is the authoritative guide. Some of our favorite recipes featuring dried chiles follow. 11 Dried Mexican Chiles to Know and Love, and How to Use Them The ultimate guide for how to identify, shop for, and cook with the pantry workhorse of the Mexican kitchen: dried chile peppers. Read in Saveur: https://apple.news/AUMyQB1bZSZu6XVpToDz1vA I also came across this great article on the 7 moles of Oaxaca. Here are our personal recipes of three recipes with dried chiles: https://sportingroad.com/argentine-recipes/venison-carne-guisada/ https://sportingroad.com/fur/chili-mole/ https://sportingroad.com/argentine-recipes/tortilla-soup/ For more great recipes and sources of chiles, visit: https://thespicetrader.ca/collections/chilis https://www.manoymetate.com/

By |March 2nd, 2020|Categories: Cuisine, Recipes|Comments Off on How to Use Dried Chiles

Colorado Peach Season

14 varieties of organic peaches allow peaches to harvest continuously from late June thru mid-September in Colorado Palisade, Colorado is renowned for its ability to grow some of North America's best fruit. Use this schedule as a guide of when Palisade fruit typically ripens. As nature is unpredictable, and fruit ripens on its own timetable. LEGEND: SC= Semi-cling pit; F= Freestone pit Organic Peach Harvest Schedule PF # 1 – SC – June 28 – July 6. Medium fruit. 90% red over yellow background with excellent flavor.PF 5D Big – SC/F – June 25 – July 5. Large early peach. Exceptional dark red color and excellent fruit quality. Sweet and flavorful golden yellow flesh. Can be cling, freestone or half/half.Early Red Haven – SC – July 15 – 25. Similar to Red Haven in color, size, flavor and texture.Rising Star – SC – July 20 – Aug 5. Bright-orange red. Firm, non-browning flesh.Red Haven – SC – July 20 – Aug 5. Excellent for canning and freezing. Yellow-fleshed, well-colored with brilliant red skin surface.Blazing Star – F – July 25 – Aug 8. Firm fleshed 90% bright red peach that has great quality. Non-browning flesh is yellow.PF 15A - F – Aug 1 – 10. Classy, large ( 2¾”+), high color, excellent flavor, good firmness.Red Globe – F – Aug 10 – 20. Firm, yellow flesh of very good flavor and bright attractive skin color. Excellent for canning and freezing.Angelus – F – Aug 10 – 20. Large, firm peach. Bright red over yellow undercolor. Mild and low acid content. Good for drying.PF 25 – F – Aug 15 – 25. Highly colored fruit with good size and flavor. Very freestone.Contender – F – Aug 20 – 30. High quality, firm, large, with excellent color. PF 19-007 – F – Aug 25 – Sept 5. Beautiful, large (3”) highly colored, firm tasty fruit.PF 28-007 - F – Aug 25 – Sept 5. Good flavor and firmness.O’Henry – F – Sept

By |August 26th, 2019|Categories: Recipes|Comments Off on Colorado Peach Season

Fat Ratios When Grinding Game Meats

I read a recent article by David Draper on "The Perfect Game Meat to Fat Ratio is None at All - Stop adding fat to your healthy ground game meat, you don't need it." Draper writes: I've been processing my own (and others) deer and elk for about a dozen years and view adding some type of fat to ground venison as a necessary evil. I prefer ground pork, adding anywhere from 10 to 20 percent. Due to a calculating error on my part... the grind ended up at about 25 percent pork, a bit more than preferred. You don't need to add fat to your ground game meat to make it taste good. This math problem set me to wondering why hunters take a healthy source of protein and fatten it up? That's like someone on a diet taking a carrot stick and dipping it in ranch dressing. Quick research shows no clear consensus on what or how much fat to add. Some hunters swear by 50/50, others just 10 percent. Some like pork, others beef tallow. Some add bacon ends and pieces. Certainly, there's a rationale to adding fat, including enhancing flavor because, hey, we all know fat tastes good. Fat also keeps meat from drying out when you fry it and helps patties from falling apart. But is there a better, healthier alternative? Yes, depending on how you're planning to cook it. Burgers on the grill are probably how much of the ground venison in America makes it to the table. I'll be the first to admit, making a good burger without fat sounds impossible. The fat not only makes a burger juicy, it also helps it stay in patty form. Next

By |July 10th, 2019|Categories: Recipes, Uncategorized|Comments Off on Fat Ratios When Grinding Game Meats

Tête de Moine et le Girolle

Mothers often tell their children, “Don’t play with your food.” But the French have a toy for cheese—a sort of spinning knife with a big wheel of dairy beneath it. They call it a girolle; the rest of us call it a cheese curler or cheese wheel. It was love at first spin. After a visit to get some Tête de Moine, which is a type of cheese manufactured on both the French and Swiss sides of the Swiss Alps, it spins cheese into a mushroom trumpet shape, hence the name Girolle, which is French for the Chantrelle mushroom.

By |March 4th, 2019|Categories: Cuisine, Recipes|Comments Off on Tête de Moine et le Girolle

Don’t Bin Your Jack O Lantern-Pumpkin Soup

Over 60% of Halloween pumpkins get tossed in the trash, and the rate is higher in the UK for binning your Jack o lantern.  Instead, try this tasty French soup as our French friend, Laurent, describes simply as: Remove the seeds and filaments, dig the sides so you have enough space for the layers : 1 dried bread, or crumbs, 2 crème fraiche or sour cream, 3 mushrooms with a real flavour and again 1/2/3 until the top. 3 hours minimum at 180°Celsius, and you scoop the inside to mix the flesh and preparation. Then an electric hand mixer could help to get a nice creamy texture, or you stick to rustic crumbly aspect. If you do not like the result, if too thick, add chicken stock. Salt pepper. Parsley. Ready.

By |October 25th, 2018|Categories: Cuisine, Recipes|Comments Off on Don’t Bin Your Jack O Lantern-Pumpkin Soup

Jimmy’s Thanksgiving and Game Recipes

Our favorite recipes from Thanksgiving at Jimmy's family's house in the countryside, where cookies, pies, game dishes, and deer abound.  Try these great venison and other recipes. COWBOY COOKIES This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.   INGREDIENTS 3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salT 1 1/2 c. (3 sticks) butter, at room temperature 1 1/2 c. granulated sugar 1 1/2 c. packed light-brown sugar 3 eggs 1 tablespoon vanilla 3 cups semisweet chocolate chipS 3 cups old-fashioned rolled oats 2 cups unsweetened flake coconut 2 cups chopped pecans (8 ounces) PREPARATION Heat oven to 350 degrees. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly. Add eggs one at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. OLD TIME VENISON BREAKFAST SAUSAGE: GRANDMA'S PHEASANT SAUSAGE: Jimmy's Mom's homemade summer sausage from deer venison, made in the oven:

By |November 30th, 2017|Categories: Recipes, Uncategorized|Comments Off on Jimmy’s Thanksgiving and Game Recipes

Favorite Recipes from the Green Chile Bible

Three of our favorite unique recipes from The Green Chile Bible: Award-Winning New Mexico Recipes, was published on Oct 31 1989, by Albuquerque Tribune (Author). It's our favorite cookbook to gift to others when they ask "What do you do with all that green chile you peel each year?" We also came across this Southwest blog website, which has a lot of great New Mexico recipes.

By |April 5th, 2016|Categories: Recipes|Comments Off on Favorite Recipes from the Green Chile Bible

Thoroughbred Pie

Thoroughbred Pie As Featured in Covertside Magazine From Nick Serracino And a new source for a crust that I'd like to try next with Nick's pie recipe, as adapted from Bacon 24/7 by Theresa Gilliam. Ingredients: CRUST: 1 ½ cups all-purpose flour Healthy pinch of kosher salt 6 tbs unsalted butter, chilled and cut into cubes 2 tbs clarified bacon fat, chilled ½ tsp apple cider vinegar 6-8 tbs ice cold water Directions: To make the CRUST: combine the flour and salt in a large mixing bowl. Add the butter and bacon fat and use a pastry blender or two forks to cut the fat into the flour, until the fat is the size of peas. Add the vinegar and the water and stir gently until the dough has mostly come together. Use your clean hands to briefly knead the dough for about 30 seconds, just to get the rest of the little crumbly bits to incorporate into the dough. Shape the dough into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes.

By |June 9th, 2015|Categories: Recipes|Comments Off on Thoroughbred Pie