1 Adventures

1 Adventures

When my wife chooses to stay at home but then inquires about when I'll be home from my travels along the Sporting Road, I reply, "Hey, I am out here working to feed the family and you are giving me a hard time about when I'll be home?"   She laughs and tu...
End of the Sporting Road

End of the Sporting Road

Aztec warriors believed that if they died in battle, they would be reincarnated as hummingbirds. Only Aztec royalty and religious leaders were allowed to wear hummingbird feathers. The Aztec's would decorate their kings with cloaks made entirely of hummingbird...
2 Starters

2 Starters

There are lots of starters from hors d’oeuvres to canapés. Most of us use the words hors d’oeuvres and canapés interchangeably. Tweet Kimball made sure that I was very clear on the different meanings of these items. For sit-down dinners and buffet style,...
Arctic Char Gravlax with White Grapefruit

Arctic Char Gravlax with White Grapefruit

Gravlax, typically made with salmon, gets an aromatic twist with grapefruit zest and crushed green peppercorns. Plan to make this at least 3 days ahead to let the fish cure.  As always, along the Sporting Road, the gravlax is best made with fresh, wild ...
Bacon-Wrapped Brat Canapés

Bacon-Wrapped Brat Canapés

Bacon-Wrapped Brat Canapés INGREDIENTS 1 beer and 24 oz. water 1 onion, roughly chopped 6 bratwursts (I used 3 organic chicken brats from Whole Foods) 1 lb. sliced bacon, each strip cut in half 24 toothpicks 1/4 cup pure maple...

Baked Goat Cheese Canapés

Baked Goat Cheese Canapés, adapted from Tyler Florence's Dinner at My Place INGREDIENTS 1 French Baguette extra virgin olive oil French sea salt and freshly ground black pepper 1 log and 1 pyramid of goat cheese, we like to mix the ...
Baked Prosciutto-Wrapped Jalapeño Poppers

Baked Prosciutto-Wrapped Jalapeño Poppers

Takes about 45 minutes.  Servings: 6 Ingredients 4 ounces fresh goat cheese (we also like to substitute cream cheese for both cheeses) 1 ounce grated Parmigiano-Reggiano cheese ¼ cup finely chopped scallion greens 2 teaspoons grated l...
Bow Tie Canapés

Bow Tie Canapés

Bow Tie Canapés were served by Tweet Kimball at her Cherokee Ranch every time I remember having been there.  Her recipe is recounted by her "Butler" John Lake and "Chef" Meg Anderson, now owners of Castle Entertaining  (my titles, not theirs nor Tweet...
Candied Bacon

Candied Bacon

Ingredients 1/2 cup packed light brown sugar 1 1/2 teaspoons chile powder 20 slices of thick-cut bacon (1 1/2 pounds), preferably maple flavored Instructions Preheat the oven to 400°. Line 2 rimmed baking sheets with foil. In a small ...
Caviar

Caviar

Caviar on Crackers atop Crème Fraiche To make your own Crème Fraiche, combine 2 c. heavy cream with 4 T. buttermilk in a glass container, cover with plastic wrap, leave undisturbed at room temperature 12-20 hours. Mix, refrigerate, and serve within 1 w...
Crispy Brussels Sprouts from Beef Wellington Restaurant

Crispy Brussels Sprouts from Beef Wellington Restaurant

Crispy Brussels Sprouts from Beef Wellington Restaurant, Wellington, Florida .  While this tucked-away restaurant in Wellington, Florida has since shut it doors, it's roasted Brussels sprouts recipe lives on in our minds as the best we ever experienced.  T...
Deviled Eggs

Deviled Eggs

Makes 24 Deviled Eggs Serve cold, cold, cold.  They are more refreshing that way. INGREDIENTS: 12 large eggs 1 T. French Sea Salt 3 medium shallots, finely minced 2 T. butter ½ c. sour cream 1/3 c. Hellman's mayonnaise 1...
Escargot Rockefeller

Escargot Rockefeller

Escargot Rockefeller (Snails  in Butter and Garlic with Cilantro Jalapeno Sauce ~  Escargots Sur un Champ Vert) Serves 6 (for 8 persons, you might double the recipe, if you want more than a few snails each.)  Yes, these are snails, but not your gard...
Foie Gras

Foie Gras

Foie Gras From Laurent Sainsot The secret to this fresh whole foie gras recipe is finding the proper fresh force-fed goose liver.  In the U.S., you can order fresh duck foie gras from D'Artignans (who also produces a beautiful cookbook entitled ...
French Radishes

French Radishes

Radis au beurre are often seen as breakfast radishes, which appear in springtime, have a lovely candy cane color palette and, if you clean them well, make for a striking presentation when you put them out in a big white bowl. Leave the leaves on as a...
Frog's Legs

Frog's Legs

Frog's Legs in Butter, Shallots and Garlic with Cilantro Jalapeno Sauce (Cuisses de Grenouille à la Provençale). This is a healthy alternative to the deep fried frog's legs that you often see on southern menus and this version is a French classic.   ...
Grape and Blue Cheese Truffles

Grape and Blue Cheese Truffles

This simple recipe from Tyler Florence is one that we found is very easy to whip up in about 15 minutes.  They are impressive as a starter or as canapes. 4 ounces cream cheese; softened 8 ounces blue cheese; softened 3 T. port 2 lbs. ...
Maryland Crab Cakes

Maryland Crab Cakes

I have to confess that I don't really care for crab cakes.  Most are too mushy, too dry, or too fishy tasting, much of the time.  The secret is to brown nicely in a non-stick or cast iron skillet, at low temperature, allowing the moisture to come out...
Moules Mariniere

Moules Mariniere

Steamed mussels or clams cooked in a white wine.  This is the classic seaside dish of France with a thousand variations.  This is the basic recipe from which you can explore to all others, such as with garlic, with herbs, etc.  Serve with French baguette. Serves 6....
Oysters

Oysters

SELECTING OYSTERS Only three kinds are found in French fish markets: the Pacific oyster, the Atlantic and the European oyster. They are easily indentified as one or the other. The Pacific oyster tends to be oval with a roughly ribbed shell. One ...
Oysters Rockefeller

Oysters Rockefeller

Wikipedia reports, "Oysters Rockefeller was created at the New Orleans restaurant Antoine's. Antoine's was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York trying to open a restaurant of his own. The...
Parmigiano-Reggiano Crisps with Goat Cheese Mousse

Parmigiano-Reggiano Crisps with Goat Cheese Mousse

I clipped this recipe for Parmigiano-Reggiano Crisps with Goat Cheese Mousse from Thomas Keller's French Laundry cookbook and it has proven to be an impressive starter or served as canapes.  We hope you enjoy it as much as we do, as it is easily made ...
Seafood Platter

Seafood Platter

This a favorite of ours, inspired from Pat and Mary Scanlan's fabulous dinner parties.  What could be more lovely of a starter?  Simply serve on a bed of fresh greens with a side of horseradish sauce and spicy cocktail sauce , with a few lemons for g...
Shrimp Cocktail

Shrimp Cocktail

This is our favorite recipe for shrimp cocktails at the Chateau.  It comes from my favorite Asian cooking blog www.norecipes.com.  It is simple to make and the shrimp take on a slight flavoring from the poaching liquid, but the sauce is top notch and o...
Shrimp Tomatillo Cocktail

Shrimp Tomatillo Cocktail

Ingredients For the Shrimp: Fluer de sel French sea salt 1 tablespoon coriander seeds 2 teaspoons black peppercorns 2 lemons, quartered 1 pound large shrimp, peeled and deveined For the Tomatillo Salsa: 12 tomatillos, husked ...
Southern Deep Fried Oysters

Southern Deep Fried Oysters

Chef Linton Hopkins' recipe for lightly coated oysters fried to a crisp.  A baked oysters dish is typically served with a bechamel sauce served with sauteed chopped shimp, shallots and garlic, but this chef prefers topping them with crispy smokehouse ...
St. John's Crab Salad

St. John's Crab Salad

This lovely salad comes from an old cookbook from the churchwomen of St. John's Episcopal Church on Madison Square.  The charm comes in serving it in the bright orange back shells of the cooked blue crab.  It can also be made from commercially packed c...
Swedish Ham Meatballs

Swedish Ham Meatballs

  Ingredients for the Meatballs 1 pound ground ham 1 ½ pounds ground pork 2 cups bread crumbs 2 large eggs, beaten 1 cup milk Sauce 1 cup brown sugar ½ cup cider vinegar ½ cup water Instructions Preheat oven to 375 F. Combine the...
Yuppie I-O Dip

Yuppie I-O Dip

From Margaret Williamson INGREDIENTS: ½ lb. cream cheese softened 1 ½ c. grated Parmesan cheese 1 ½ c. mayonnaise 7 oz. drained artichoke hearts (from a glass jar of marinated artichoke hearts) ¼ lb. or more of fresh spinach, choppe...
Black Walnut Soup

Black Walnut Soup

From Grandma Florence Black Walnuts have a strong rich taste.  They leave your hand stained black, when you crack them.  People either love or hate them.  Children used to collect them like Easter eggs and then stomp them to remove the husks and the ...
Bouillabaisse

Bouillabaisse

Bouillabaisse is a Provençal fish stew with a tomato, garlic, saffron, and potato broth thickened and flavored with a rouille—a paste of garlic, chiles, bread crumbs, and olive oil—served with dried bread or croutons. The dish originated in Marseille, acco...
Chicken Stock from Gamebirds

Chicken Stock from Gamebirds

Those new to witnessing the grandeur and pageantry of a foxhunt are often transported back a century or more to a long lost time.  This is no more so than in France, where mounted followers still pursue stag, roebuck, wild boar, hare and rabbit with ...
Cream of Green Chile Soup

Cream of Green Chile Soup

This soup will warm you up on a cold winter's day. We have a green chili peeling party in September, where we package up several bushels of roasted Hatch, New Mexico, green chiles into small baggies and then store them in the freezer for convenient use...
Escoffier's Oxtail Soup

Escoffier's Oxtail Soup

This is August Escoffier's famous recipe for oxtail soup.  Apparently this was also chosen by Gordon Ramsay as his favorite recipe.   Not just a favorite, the favorite of his, which is quite a compliment.  The recipe comes from a 1909 translation int...
Fish or Shellfish Stock

Fish or Shellfish Stock

Cod, grouper, snapper and flounder are the best for this recipe, although trout also works, as does shrimp, lobster or crab shells (if using Dungeness rather than Blue Crabs, double the cooking time).  Salmon, sardines, tuna or bluefish should not be ...
Gazpacho

Gazpacho

Gazpacho Soup with Green Chili  This famous cold soup is the best thing to have on a hot day is a summer-time favorite at the chateau.  Traditionally ground by a dornillo (large wooden mortar and pestle) by agricultural works in vegetable gardens, u...
Matzo Ball Soup

Matzo Ball Soup

After a passover dinner fit to feed a kingdom, we asked our friend, Jennifer, for her father's secret recipe for Matzo Ball Soup.  At long last, the secret was revealed and it comes from a Manishewitz box.  But, it's tough to beat this simple recipe an...
Papaya & Watercress Bisque

Papaya & Watercress Bisque

Inspired by Mama's Fish House, Maui, Hawaii INGREDIENTS: 1 /4 c. olive oil 1 cup Maui onion, diced 3 T. garlic, chopped 2 T. ginger, chopped 1 t. fresh thyme, chopped 5 c. watercress, chopped 4 c. papaya, peeled and seeded 1. c. dr...
Pheasant Chowder

Pheasant Chowder

This is my favorite dish for pheasant.  It is the only dish I have found that works equally well with the tough legs or tender breasts.  In fact, I collect all of the legs from my friends who choose to breast the pheasants (they skin them and throw t...
Rattlesnake Chili

Rattlesnake Chili

I know coming from the Sporting Road, some would expect that with a name like Rattlesnake Chili, it's disappointing to discover that there is not a rattlesnake actually called for in this recipe.  I have eaten rattlesnake, but I am here to tell you it ...
Seafood Chowder

Seafood Chowder

Fish chowders are intended to be served as a main course, with a simple salad to start and some toasted crackers on the side.  This dish was on the menu in a Galway restaurant by the sea and  was entitled, "Simply the Best Seafood Chowder."  And after 20...
Soupe a l'Oignon Gratinee

Soupe a l'Oignon Gratinee

French Onion Soup is an all-time favorite at many Parisian bistros and restaurants. In France, onion soup remains a staple of many rural households, kept simmering on the stove and eaten daily, often for breakfast. It was made of anything cheap or that ...
Soupe de Poissons de Roche

Soupe de Poissons de Roche

From Nick de Toldi www.gourmetfly.com A BEST SELLER OF THE FRENCH CUISINE (Special for young fishermen). I have noticed among foreign visitors (Hi Kirk !) that the fish soup prepared like in Provence, always meets an incredible success. This dish looks...
Tomato Soup

Tomato Soup

This simple recipe can be made in about 20 minutes, so no need to buy the canned tomato soup anymore, as this delicious home-made soup without all the preservatives will be your new favorite.  For a lower calorie option, you can delete the butter and ...
Vichyssoise

Vichyssoise

This Vichyssoise is kicked up New Mexico style and is a Cold Leek and Potato Soup with Green Chili. 2 T. unsalted butter 4 leeks, white parts only, minced 1 onion, peeled and minced ½ lb. Yukon gold potatoes, peeled and diced 1 qt. ...
3.1 Salads

3.1 Salads

French salads are like French women--always stylishly dressed. And, like fashion, the more sparingly you can dress it while still being respectable, the sexier the result.
Artichokes

Artichokes

Globe artichokes are in season in the spring and, like most vegetables, the baby ones are less tough and, in this case, less iron-flavored than the bigger ones making them perfect for raw salads.  If not serving immediately, once cut, they should be ...
Asian Vinaigrette Salad

Asian Vinaigrette Salad

Spicy Asian Vinaigrette Salad Dressing We love this dressing and use it more often than not.  Feel free to add Mandarin oranges and/or pistachios or slivered almonds to the salad.  Makes enough for 2-4 salads. INGREDIENTS: 1/4 c. best-quality o...
Beet and Smoked Trout Salad

Beet and Smoked Trout Salad

Adapted from A Girl and Her Pig. Ingredients:  4 bunches baby beets, washed well  1/4 cup olive oil (use a good quality oil)  2 tablespoon balsamic vinegar French sea salt 6 unpeeled garlic cloves  6 sprigs thyme (I use...
Cherry Blossom Salad

Cherry Blossom Salad

Cherry Blossom Salad INGREDIENTS: 4 c. mixed greens 1 c. sliced mushrooms 1/4 c. dried cherries 2 t. pecan or pistachio halves Toss with Raspberry Vinaigrette (recipe follows INSTRUCTIONS: Toss salad greens and mushrooms...
Chickpea Ragout

Chickpea Ragout

Recipe adapted from my favorite cooking book, Jacques Pépin from Jacques Pépin: Fast Food My Way.  Serves 4. INGREDIENTS:  2 T .olive oil  1/2 c. rough diced onion  1/2 c. chopped scallions  2 c. rough diced tomato  1 T. coarse...
Copycat Olive Garden Salad

Copycat Olive Garden Salad

Copycat Olive Garden Salad Dressing Yield: 1½ cups dressing Ingredients ¾ cup oil (vegetable/canola) ¼ cup plus 2 Tbsp white vinegar ¼ cup water 2 tsp sugar ½ tsp dried Italian seasoning 1 tsp salt 1 tsp pepper ...
Copycat Pappadeaux Chopped Salad

Copycat Pappadeaux Chopped Salad

CHOPPED SALAD Fried chicken tenderloins or crawfish, chopped lettuce, wedges of tomatoes, egg, bacon, red onion, avocado, cheddar and Monterey Jack cheese with a creamy Creole dressing.  Here's the recipe for the dressing: Ingredients 1 Tablespoon creo...
Foie Gras Salad

Foie Gras Salad

  The secret to this fresh whole foie gras salad is finding the proper fresh force-fed goose liver.  In the U.S., you can order fresh duck foie gras from D'Artignans (who also produces a beautiful cookbook entitled Foie Gras by Michael Ginor ...
Glorified Rice

Glorified Rice

Glorified rice is a dessert salad served in Minnesota and other states in the Midwest. It is popular in more rural areas with sizable Lutheran populations of Scandinavian heritage, and is a traditional dish to bring to potlucks, picnics and funerals alike....
Green Bean Salade

Green Bean Salade

FRENCH GREEN BEAN SALAD - Haricots Verts Salade In a large pot, boil 1 lb. tender young green beans for 4-6 minutes (until just cooked and still a bit snappy), no more, and remove to shock in ice cold water.  Pile in center of 4-8 serving plate...
Grilled Caesar

Grilled Caesar

Grilled Caesar Salad Croutons can be made in a 350 degree Fahrenheit oven by spreading bread cubes on a baking sheet and drizzling with olive oil, salt and pepper.  Turn once or twice until golden, about 15 minutes.  We have had a lot of Caesar's s...
Grilled Portabella Mushroom Salad

Grilled Portabella Mushroom Salad

1 lb. of portabella mushrooms and remove the stems (freezing for later use in soup stock making). olive oil French sea salt Freshly ground pepper freshly chopped rosemary Grill them whole, a few minutes each side,  after briefly m...
Grilled Vegetables

Grilled Vegetables

Grilled seasonal vegetables make a colorful and festive beginning to a picnic or other outdoor gathering.  Use whatever is in season, as the list is endless and those shown below are just some of our favorites. Ingredients: For the vinaigrette: ...
Kohlrabi

Kohlrabi

  Ingredients 4 kohlrabi bulbs, peeled 1 T. olive oil Fleur de sel French sea salt and freshly ground pepper to taste 1/3 c. grated Parmesan cheese Directions Preheat an oven to 450 degrees F (230 degrees C). Peel the ...
Lentils ala Cheverny

Lentils ala Cheverny

Lentils ala Cheverny are  not the same as the small green lentils famous in the area around Puy de Dome , which are highly prized as a dish on their own, together with crispy slices of bacon and poached eggs.  This is preferred as a simple side dish ,...
Mozzarella, Tomato and Strawberry Salad

Mozzarella, Tomato and Strawberry Salad

For 1 Halve 4 strawberries and 4 cherry tomatoes, seasoned them with salt and pepper.   Assemble them on a plate next to a couple of slices of fresh mozzarella, lightly drizzled with olive oil. Top with 4 shredded leaves of basil and a few crushed p...

Parisian Vinaigrette

Perfect for dressing a little frisee aux lardons, a tried and true Parisian bistro classic. For the salad you simply take frisee, washed and diced and add diced bacon and hard boiled eggs cut in half lengthwise. Parisian Vinaigrette Recipe courtesy...
Roasted Spring Pepper Salad

Roasted Spring Pepper Salad

Spring is here!  My family loves fresh roasted peppers served with fresh mozzarella cheese.  Or simply drizzle with olive oil and herbs de Provence and salt.  Or, dip them in ranch which is our daughter's favorite. Take a couple of red, orange, or...
Salade Lyonnaise aux Petite Lardons

Salade Lyonnaise aux Petite Lardons

In the US, dandelions have a bad rap.  This dandelion and bacon salad with a poached egg can be found in every restaurant in Lyon.     A handful of fresh frisee lettuce, torn into bite sized pieces     2 strips bacon     1 teaspoon chopped s...
Salade Nicoise

Salade Nicoise

Salade Niçoise gets its name from its hometown, Nice, and it has traveled the globe and lost much of its authenticity along the way.  Much like Caesar Salad.  You can go all modern and use fresh tuna or tuna confit, but the classic features canned tu...
Skillet Asparagus

Skillet Asparagus

This recipe is one of my go-to favorites and I make it one a week, hence all the variations listed below.  Skillet asparagus is a Southern secret with frying asparagus in a cast iron skillet, which concentrates its flavor rather than diluting it, as s...
Skillet Okra

Skillet Okra

Adapted from a recipe from Jimmy Mashburn 1 lb. fresh okra, smallest size preferred (we get ours from the Middle Eastern markets), washed 1 c. room temperature water ½ t. French sea salt 2 c. olive oil 2 c. cornmeal 5 T. cornstarch 1 t. Fren...
Smoked Whitefish Salad

Smoked Whitefish Salad

Adapted from a recipe by Jacques Pépin from his hit, Fast Food My Way .  I learned to smoke whitefish after catching them on streams in Colorado and finding that they were better smoked.  Better even than trout.  Hard to believe, I know.  This recipe make...
Virginia Ham with Mission Figs, Ricotta and Molasses Mustard Dressing

Virginia Ham with Mission Figs, Ricotta and Molasses Mustard Dressing

Serves 4, takes under 15 minutes, adapted from Bobby Flay's Bar American.  We like to use Virginia Country Ham.   1/4 lb   baby arugula 5 fresh figs, preferably Black Mission, quartered kosher salt and black pepper 1/4 lb country ham or...
Waldorf Salad

Waldorf Salad

According to the American Century Cookbook , the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery, and...
Baked Potatoes in a Hurry

Baked Potatoes in a Hurry

Quick Baked Potatoes I love baked potatoes, but they take so long to cook. Potatoes need an hour (or more) to be tender in the middle with a crisp, crackling skin. Jacques Pepin was on the radio and advertised his baked potatoes which are done in thirty...
Black Truffle Pasta

Black Truffle Pasta

This recipe comes from the same region that the Norcia Black Truffles are found in Umbria.  The French black Burgundean truffle also works well for this dish.  The town is also famous for it's Pecorino Romano cheese. INGREDIENTS French sea salt ...
Blue Cheese Polenta

Blue Cheese Polenta

Serves: 6 Prep Time: 15 min Cook Time: 10 min INGREDIENTS: 3 c. whole milk 3 T. butter 1 T. salt 9 T. quick cooking polenta 6 oz. blue cheese (Point Reyes or Shadows of Blue recommended) Additional salt and pepper to...
Coleslaw

Coleslaw

This simple slaw is the best and it perfectly accompanies our favorite Carolina shredded pork BBQ sandwiches , or it works on its own as an easy summer side dish.  Adapted from Pure Willingham. INGREDIENTS 1 large head green cabbage, cored a...
Cream Braised Brussels Sprouts

Cream Braised Brussels Sprouts

Brussel sprouts have a bad reputation among some, as most don't know how to prepare them. Cream-Braised Brussels Sprouts Adapted from All About Braising 1 lb. Brussels sprouts 3 T. unsalted butter ¼ t.  French sea salt, plus more to taste 1 c....
Dinner Rolls

Dinner Rolls

From Leslie Ellis Ingredients 4 1/2 t. active dry yeast 1/2 c. warm water (110 degrees F) 2 c. warm milk (110 degrees F) 6 T. shortening 2 eggs 1/4 c. sugar 1 1/2 t. salt 7 c. all-purpose flour Instructions 1.     In ...
Fried Green Tomatoes

Fried Green Tomatoes

My favorite new magazine of the last five years (alright, so it isn’t very new) is Gun & Garden Magazine.  I describe it to my uneducated friends as “the new and hip Southern Living.”  I love the recipes they have, such as the southern staple, Fried G...
Garlic-Butter Broccoli

Garlic-Butter Broccoli

This simple and easy reliable side dish goes with all kinds of foods.  Total time is about 15 minutes. INGREDIENTS 1 1/2 lbs. fresh broccoli, cut into bite size pieces 1/3 c. butter 1 T. brown sugar or real maple syrup 3 T. soy ...
Grill-Roasted Potatoes

Grill-Roasted Potatoes

Adapted from The Blackberry Farm Coookbook Serves: 8 Active time:15 min Start to finish:1 1/4 hr Olive oil or butter is always tasty on smoky roasted potatoes, but here the rich, subtle tang of crème fraîche is enough to make you greedy. We generally m...
Grilled Corn on the Cob - Three Ways

Grilled Corn on the Cob - Three Ways

BASIC METHOD FOR GRILLING THE CORN In Mexico, street vendors grill corn and slather it with a creamy, spicy sauce, topped with lime juice and chili powder.  We find that grilled corn is the only way to go, with or without the sauce.  You can do it o...
Grilled Squash

Grilled Squash

Grilling zucchini and summer squash gives them a char-grilled flavor and makes for a perfect side dish from everything such as steaks to middle eastern dishes. 2 Zucchini squash 2 Yellow squash 2 T. of olive oil sprinkles of Creole Seasoning...
Herb-Roasted Root Vegetables

Herb-Roasted Root Vegetables

I make this roasted vegetable dish a lot in the fall and winter– it’s seasonal,  easy and delicious.  You can use any combination or quantity of vegetables.  Sometimes we just do this with new roasted potatoes and the herbs, adding some cloves of gar...
Kale Chips

Kale Chips

INGREDIENTS: 1 large bunch of flowering kale or kale 3 T. Vinegar (apple cider, sushi vinegar or balsamic vinegar preferred) 3 T. olive oil 1 T. French sea salt 1 t. Creole Seasoning 1 t. Herbs de Provence DIRECTIONS: Get ...
Kohlrabi Salad

Kohlrabi Salad

From Jerusalem:  A Cookbook.  "Kohlrabi is a weird vegetable...perhaps because of its oddity and eccentricity, or maybe because it so easy to grow and tastes so fresh, people in Israel love it."  This salad is simple, fresh and makes for a great way to...
Macaroni and Cheese

Macaroni and Cheese

This is a Modernist recipe, which we adapted to make it even better.  While we have always loved this family staple, the boxed variety is filled with things that are bad for you and, frankly, the cheese leaves something to be desired.  And, home cooked v...
Maple Roasted Butternut Squash

Maple Roasted Butternut Squash

This simple side dish takes nearly an hour to bake, but only 5 minutes to prepare.  The same recipe also works for acorn squash.  Roasted squash goes great with Grouse MacNuggets. INGREDIENTS 2 2-pound butternut squashes Salt ...
Potato Gratin

Potato Gratin

We threw away our recipes for potatoes au gratin, galette de pommes de terre, and pommes Anna, when we discovered this dish from Margaret Williamson.  It replaces both and is simply the best potato side dish you'll ever encounter.  Margaret loves to c...
Potato Salad

Potato Salad

Old-Fashioned Potato Salad From Margaret Williamson Margaret says this recipe is from the the 1950's and she hasn't changed it since then, despite having travelled the world and once having operated a catering business.  It doesn't matter what c...
Quick Candied Carrot Coins

Quick Candied Carrot Coins

This is simple and easy 20 minutes in a skillet and voila! INGREDIENTS 2 tablespoons butter 2 tablespoons brown sugar or 1/4 c. real maple syrup 2 tablespoons orange juice ¼ teaspoon salt ¼ teaspoon ground ginger and 1/8 teaspoon g...
Quinoa

Quinoa

I have been following this great recipe for quinoa since discovering it in 1997.  It's our favorite that we keep coming back to for quinoa. INGREDIENTS 1 tablespoon olive oil 1 small onion, finely chopped 1 cup quinoa, rinsed well in ...
Ratatouille

Ratatouille

We loved the Disney movie Ratatouille.  And our daughter, who loves to cook, wanted me to spin our traditional recipe for ratatouille (which is made on the stove top) into the constructed version that Remy makes in the movie (which requires the dish ...
Risotto

Risotto

From Jane Hall, County Galway, Ireland Jane made this for us after hunting behind her with the Galway Blazers in Ireland.  Risotto is a labor of love, so don't try to rush it. INGREDIENTS: 2 pints chicken stock (home-made) 350 gms sliced ...
Roasted Brussels Sprouts Dijon Style

Roasted Brussels Sprouts Dijon Style

Makes 6 servings. Ingredients 1-1/2 lbs. fresh brussels sprouts, halved 2 T. olive oil 3 garlic cloves, minced 3 T. Dijon mustard 1/8 t. freshly cracked pepper Dash of truffle salt Directions Place brussels sprouts...
Roasted Cauliflower and Chickpeas

Roasted Cauliflower and Chickpeas

Total Time: 55 min Prep: 15 min Cook: 40 min Yield:4 servings Level:Easy Ingredients 3 Tablespoons Vindaloo Seasoning (coriander, turmeric, cumin seeds, fennel seeds and cayenne) 1/4 teaspoon cayenne pepper 1/4 cup vegetable ...
Sautéed Mushrooms

Sautéed Mushrooms

INGREDIENTS: 1 lb. mushrooms, the good ones, sliced in 1/4" slices, peeled with a knife and stems separated before slicing the buttons 2 onions sliced lengthwise in half and then 1/4" wide threads 1/4 c. butter 1 T. olive ...
Stuffed Figs with Prosciutto

Stuffed Figs with Prosciutto

Figs are so sexy  When you open them, they have a lattice between the flex and they seem almost alive.  And the combination of the sweetness of the figs marries beautifully with the saltiness of cured hams.  This is barely a recipe and basically just a ...
Thelma’s Scalloped Corn

Thelma’s Scalloped Corn

From Beth Douglas 1 c. creamed corn from a can 1 T. butter 3 eggs 24 saltine crackers, crushed ¾ c. milk ½ c. sugar Salt Pepper Mix with an electric mixer for 1-2 minutes to combine.  Pour into a baking bowl and bake for ½ ...
Tortilla Espanola

Tortilla Espanola

From  Nick de Toldi with edited comments from Mariano del Carril Recommended proportions, for a 9 or 10 inch diameter pan Nick's Version of Ingredients: 6 eggs (Mariano's Rule 1: more egg is always better, so add two more.  Eggs makes your b...
Wild Mushrooms en Papillote

Wild Mushrooms en Papillote

yield: Makes 4 (first course) servings INGREDIENTS     1 stick unsalted butter, melted     1 pound mixed fresh wild mushrooms, trimmed and torn into bite-size pieces     2 tablespoons finely chopped chives     2 tablespoons finely chop...
Wild Rice

Wild Rice

How To Cook Wild Rice The best wild rice comes from Minnesota and, in particular, we like those from around Moose Lake the best.  Wild rice often turns out under-cooked and difficult to chew, or over-cooked and gluey.  Through trial and error, we l...
Buttered Quail with Hominy, Giblet and Black Trumpet Ragout

Buttered Quail with Hominy, Giblet and Black Trumpet Ragout

Buttered Quail with Hominy, Giblet and Black Trumpet Ragout Adapted from The Blackberry Farm Cookbook. INGREDIENTS 2 T. olive oil 2 c. cooked and drained hominy 4 oz. black trumpet mushrooms, trimmed and coarsely chopped 2 leeks,...
Chicken Paprikash

Chicken Paprikash

Ferenc's favorite recipe for Hungarian Chicken Paprikash  .  
Chicken Piccata

Chicken Piccata

Recipe courtesy of Ferenc Horvath Ingredients  2 skinless and boneless chicken breasts, butterflied and then cut in half  Sea salt and freshly ground black pepper  All-purpose flour, for dredging  6 T. unsalted butter  ...
Coq au Vin

Coq au Vin

Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken. One tip in particular from Julia Child is to blanch the bacon slices first, which removes some of the saltiness from the bacon ...
Dove Poppers

Dove Poppers

Mike Humphrey bought a section of land near Lamar, Colorado, and we hunted there from 2000 until he sold it in 2008.  We shot a lot of doves at that place and we enjoyed staying at the Cow Palace hotel and, later, Mike's newly completed hunting shack.  B...
Duck Confit

Duck Confit

This is the classic duck confit recipe, where legs of duck are slowly cooked in duck fat until meltingly tender and then preserved in the same fat.  Confit is best cooked slowly at a very low temperature until they are just falling off the bone.  Keep t...
Duck or Goose Jerky

Duck or Goose Jerky

From John Hagen Slice thinly the breast meat of wild Canadian Geese, sliced into strips about an inch wide and 4 inches long, and 1/4 inch thick.  It helps to have a very sharp knife and for the meat to be slightly frozen.  When you have your desired si...
Faisan Vallée d'Auge

Faisan Vallée d'Auge

From Nick de Toldi www.gourmetfly.com   This flambe of pheasant with apples and calvados also works well for quail.  Apples and Calvados grew up together and are intted for each other, eternally.  A little creme fraiche also soothes the tempestuous pa...
Fried Chicken

Fried Chicken

1 qt. Buttermilk 1/4 c. of hot sauce 1/4 c. of kosher salt 8 chicken drumsticks 8 chicken thighs 6 c. of vegtable oil, lard, or bacon grease for frying 4 c. of all purpose flour 1/4 c. Hungarian paprika 3 T. freshly ground bla...
Game Bird and Shrimp Jambalaya

Game Bird and Shrimp Jambalaya

Think of jambalaya as a distant relative of paella, it usually features a protein and vegetables (sometimes tomatoes, sometimes not), with rice and cooked in one pot. In contrast, gumbo is thinner, more like a soup, and served over rice.  We prefer ja...
Grilled Game Bird Breats

Grilled Game Bird Breats

Simple Grilled Game Bird Breasts--using Pheasant, Chukar, Hungarian Partridge or Blue Grouse From Jeff Hill Brine the breasts overnight, in the refrigerator, in a dilute solution of a kosher salt dissolved in water to loosen up any blood.  The ...
Grilled Wild Duck

Grilled Wild Duck

From our friend, Jim Fergus Those who don't like the taste of wild duck often complain it tastes like liver. This is usually because they have never eaten it properly prepared. As red-meated fowl, it must be treated like beef, not chicken, served medium-rare...
Grouse MacNuggets

Grouse MacNuggets

From the Blue Grouse Hippies Jeff Hill and I first tasted this recipe while hunting blue grouse in 1996 at 8,000 feet.  There were two old guys walking down the mountain with a fat lab, nearly covering the tracks we had just made with our wide-ranging ...
Grouse Pot Pie

Grouse Pot Pie

From Shawn K. Wayment, DVM, www.setterfeathers.com (adapted by Grouse Aficionado & Brittany Man Mark Kastler) Ingredients: 1 and ½ cups of sliced mushrooms (of your choice) 1 cup of peppers mixed green and red 1 chopped sweet onion 1 ...
Jalepeno Doves

Jalepeno Doves

From Mike Humphrey 8 mourning doves 8 large jalapenos A package of thick cut peppered bacon 8 oz. cream cheese Toothpicks 2 c. orange juice Clean doves by breasting.  Simply insert your thumb under breast bone, hold wings ...
Julia Child’s Cassoulet

Julia Child’s Cassoulet

In the States, Cassoulet is not really something that you should try to make entirely from scratch at home, unless you a have a day to spare to make the confit goose or duck legs and another day to make the cassoulet.  In France, it is much easier, as ...
Juniper Roast Quail

Juniper Roast Quail

My recipe is much simpler than this for juniper roasted grouse , but I love the complexity of this dish, combined with its elegant simplicity.  If you want a dressed up version of my dish, or its cousin, my gin and juniper roasted Hungarian partridge ,...
Le Salmis de Palombes

Le Salmis de Palombes

From Nick de Toldi www.gourmetfly.com As served in the Basque country. Take a wild pigeon, roast it a short while in an oven. Take it it out and cut it in parts. Two breasts two legs, and the rest. Take the rest, skin and other bones cut in pieces, p...
Pâté

Pâté

From my friend from the French hunting fields and streams, Nick de Toldi  www.gourmetfly.com Home pâtés are prepared in three styles and each style should bear a proper name, which is not the case in normal life. La Terrine  is the preparation cook...
Pâtés & Terrines

Pâtés & Terrines

From Nick de Toldi www.gourmetfly.com   Ingredients ready for a pâté session... Basic, game "pâté" recipe The principle of all game pâtés is to combine lean and tasty meat with a smaller proportion of prime ...
Pheasant Ballotine

Pheasant Ballotine

Wikipedia defines a ballotine as a traditionally a boned thigh part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked...
Pheasant Confit

Pheasant Confit

Pheasant Confit Adapted from Hunter Angler Gardener Cook This is an easy method for preserving and eating the legs of upland game birds such as pheasants, grouse, partridges or quail. Confit is the French method of preserving and jarring meat, a...
Pheasant in Bourbon Cream

Pheasant in Bourbon Cream

I'm spending my money on bourbon and horses; the rest I'm just wasting. 1 pheasant cleaned and quartered ¾ c. chicken broth 4 T. butter ¼ c. water 1 T. cornstarch ½ t. salt ½ c. bourbon ¼ t. pepper 1 c. sour cream Melt butt...

Pheasant with Olives and Plums

This recipe for faison comes from the Basque region of southern France, where the cuisine has both French and Spanish influences. INGREDIENTS 2 pheasants, each cut into 8 pieces, breasts halved 1/4 c. olive oil 1/2 c. white wine ...

Poulet Demi-Deuil

Truffled Chicken Serves 4 This chicken is made in the half-mourning tradition, which is French for the white foods darkened by the black of a truffle. This dish is a simplified version of the classic. Michellin three-star chefs may offer fancier ...
Roast Duck

Roast Duck

From Ferenc Horvath This is what the Italians would call Anatra Povera.  The crispy skinned duck is delicious but not adulterated.  Povera means "poor" and this is a rustic, family-style dish with just a few ingredients.  You can add a few sprigs of...
Roast Pheasant With Quince, Blackberries and Honey

Roast Pheasant With Quince, Blackberries and Honey

  "Even the idea of this dish makes me yearn for October, it is so full of strong, sweet autumnal flavors and colors," writes Diana Henry, who notes, "Instead of roasting pheasant, you could just saute pheasant breasts, deglaze the pan, and proceed...
Roasted Bécasse à ma Manière

Roasted Bécasse à ma Manière

This recipe comes from our friend, Nick de Toldi www.gourmetfly.com.  This is the only recipe you need for woodcock as it is simply the best!  The elusive woodcock, or La Bécasse, is considered the most desirable of game birds in France, as it is succ...

Ruffed Grouse in Gin and Juniper Berries

I flew with my favorite Brittany of all time, Bodhi, up to Minnesota for some ruffed grouse and woodcock hunting, coupled together with an old friend's wedding.  Bodhi did great,as he always did, after adjusting to the heavy cover from our wide open ...
Sage Grouse ala Georgio

Sage Grouse ala Georgio

From A Hunter's Road From Jim Fergus A Hunter's Road is nearly a legendary tale amongst my bird hunting friends.  And the author, Jim Fergus, is now a good friend of ours.  This recipe was featured in the book and is truly the only way to co...
Southern Fried Quail

Southern Fried Quail

Southern fried chicken is a comfort food that is not found in French cooking. The French way for such finely tasting birds such as quail is to  spatchcock the birds and grill over hot coals with a simple marinade of 2 garlic cloves crushed, 2 T. lemon ...
Wild Duck ala Tour d'Argent

Wild Duck ala Tour d'Argent

From Nick de Toldi www.gourmetfly.com In the style of La Tour d'Argent's famed "Canard au sang". La Tour d'Argent, is not as expensive as we usually expect, but probably remains the nicest setting in the world offering also a matching cuisine....
Blackened Cajun Catfish

Blackened Cajun Catfish

INGREDIENTS 4- teaspoons paprika 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon pepper 1/2 teaspoon white pepper 1/2 teaspoon dried thyme 1/4 teaspoon cayenne pepper 4 catfish fillets (6 ounces each) 2...
Blue Crabs

Blue Crabs

Blue crabs (Callinectus sapidus) are famous from Chesapeake Bay down to Florida and throughout the Gulf coast states.  The sweet, firm meat is used in everything from crab cakes and salads to soups.  Steamed with seafood seasoning is the most popular f...
Boning Salmon Steaks and Making Fish Roulade

Boning Salmon Steaks and Making Fish Roulade

This explanation and photograhs make for short work of salmon roulades.  http://alturl.com/y2yea   From the Fishmonger's Apprentice, which is an excellent resource book for cooking with fish.  
Broiled Lobster

Broiled Lobster

Split tails along back.  Remove vein.  Split meat to loosen with kitchen shears.  Mix breadcrumbs, melted butter, lemon and parmesan cheese (optional).  Law lobster tail meat side up, cover top with bread mixture.  Broil 8-12 minutes, basing once or t...
Cajun Boil with Shrimp & Lobster

Cajun Boil with Shrimp & Lobster

Grab yourself a bucket of beer and get some shellfish, preferably ones you have trapped yourself.  Then call up a dozen of your friends to come over to enjoy this casual feast from the low country. A few tips are in order.  Shrimp should not be boil...
Cedar-Planked Salmon

Cedar-Planked Salmon

CEDAR-PLANKED SALMON WITH VIDALIA ONIONS AND MUSTARD Serves 4 (deepening on salmon filet size, plan for 4-6 oz. per person) This is a wonderful summertime dish.  Pick up an untreated cedar plank from your lumber store.  Have it cut in 12-16" sections.  So...
Chilean Sea Bass with Nobu's Black Bean Sauce

Chilean Sea Bass with Nobu's Black Bean Sauce

From Nobu's cookbook Time: 45 minutes 2 tablespoons finely julienned fresh ginger, in 1 1/2-inch lengths 4 Chilean sea bass fillets, each about 6 ounces (thick fillets of mahi-mahi, skinless salmon or skinless wild striped bass can be substituted)...
Clam Bake on the Beach

Clam Bake on the Beach

Adapted from Tyler Florence Prep Time: 20 min Inactive Prep Time: 2 hr 0 min Cook Time: 1 hr 0 min Serves: 6 to 8 servings Ingredients 2 sticks (1/2 pound) unsalted butter, softened 1/2 cup grated Parmesan, plus more for garnish...
Crawfish Pies

Crawfish Pies

Ingredients Crust: 8 tablespoons butter, cubed and softened 1 (3-ounce) package cream cheese, softened 1 cup all-purpose flour Filling: 6 tablespoons butter, sliced 6 tablespoons all-purposes flour 1 large yellow...
Dolphin fish

Dolphin fish

When cooking fish, always follow theTen Minute Rule—Measure fish at its thickest.  Allow 10 minutes cooking time per inch of thickness.  For fish measuring less than one inch, short cooking time proportionately.  Avoid overcooking.  Fish is ready when ...
Fire-Roasted Dungeness Crab

Fire-Roasted Dungeness Crab

Prepare a medium (5 second) fire in a wood-fire pit.  Break apart two cooked and cleaned Dungeness crabs and place in a large cast iron skillet.  Drizzle with olive oil, 5 cloves of garlic, 2 lemons cut into wedges and 1/2 c. dry white wine.  Cover wi...
Grilled Catfish Fillets

Grilled Catfish Fillets

Moe Cason & Ponderosa BBQ's Catfish Fillets  ingredients 4 1/2 ounces fillets 2/3 cup mayo 1/3 cup Dijon mustard 8 ounces blue lump crab meat 1 clove of garlic, minced Lemon juice 4 white oak planks ...
Grilled Oysters Rockefeller

Grilled Oysters Rockefeller

INGREDIENTS ROCKEFELLER MIXTURE grilled bacon bits spinach green onions sour cream salted butter fresh garlic bread crumbs parmesan cheese BBQ rub salt and pepper to taste Colby jack cheese oysters PREPARATION: Shuck and clean oysters,...
Hot Tilapia

Hot Tilapia

Serves 4-6 1 lb. angel hair pasta, cooked to directions on package 4 small Tilapia fillets Heat the following, which will not thicken: 1 c. cream ½ lb. butter ½ c. parmesan cheese Ground pepper Beat 1 egg yolk in a bowl and add 1 c. of a...
Hungarian Tuna Sandwich

Hungarian Tuna Sandwich

Hungarian Tuna Fish Sandwich From Ferenc Horvath Ferenc writes, "I got this recipe from a guy who said that he learned this in France and it was called a pan bagnat sandwich. I made minor modifications to it, which seemed logical (ex. toasting ...
Lobster Rolls

Lobster Rolls

Split defrosted lobster tails along back.  Remove vein.  Split meat to loosen with kitchen shears.  Boil 8-12 minutes, depending on size. In New England, you have to make the first decision about constructing the best lobster roll: chilled with ma...
Mahi Mahi Grilled Hawaiian Style

Mahi Mahi Grilled Hawaiian Style

Makes 4 servings in under 30 minutes. INGREDIENTS 1 c. unsweetened coconut milk 1 8-ounce bottle clam juice 2 T. fresh lime juice 4 t. minced and peeled, fresh ginger 2 garlic cloves, pressed 1 t. fish sauce (Three Crabs brand if ...
Mahi Mahi Maui Style

Mahi Mahi Maui Style

The Die-Hard, the Action and Start-Me-Up are the best fishing boats in Maui.  While bill-fishing remains the top, mahi mahi, tuna and sharks can also be favorites, among other species caught.  My favorite recipe with fresh mahi mahi is one made on Mau...
Po' Boy Sandwiches

Po' Boy Sandwiches

Adapted from a recipe by Emeril Lagasse A Po'Boy is traditional Louisiana bistro fare and usually consists of roasted portk or seafood, usually fried, served on baguette-like New Orleans French bread, known for its crisp crust yet fluffy center.  We like...
Skillet Fried Catfish

Skillet Fried Catfish

INGREDIENTS Catfish filets Milk Flour Beaten eggs Bread crumbs, cornmeal, or panko (we prefer panko) Salt Pepper Emeril's Cajun Seasoning PREPARATION: Marinate catfish fillets in milk while you gather up separate...
Smoked trout pâté

Smoked trout pâté

Makes approximately 1-1/2 cups. Ingredients 8 ounces (227 g) smoked trout (or smoked smoked salmon) fillet Approximately 2/3 cup cottage cheese (other variations include substitutions for cream cheese or heavy cream) 2-3 tablespoons creme fraiche 1/4...
Smoked Whitefish

Smoked Whitefish

Smoked whitefish, salmon or trout can be used on salads or eaten as a main course.  Whitefish is definitely the most underrated of all game fishes for the table.  Moist, flaky and subtly sweet, the result of splendid smoking, smoked whitefish sells f...
Spicy Crab and Crawfish Pasta

Spicy Crab and Crawfish Pasta

There is no hiding the fact that this is a Louisiana recipe.  It is adapted from a series of recipes by Emeril Lagasse, in which he uses fettuccine, linguine, and spaghetti, some featuring crab, crawfish, ham, or all three.  Louisiana crawfish can be s...
Steamed Crab Legs

Steamed Crab Legs

I love crab cakes.  My wife will only eat crab if it is plain, steamed, and served with drawn butter.  "The course of true love never did run smooth."  And, so, we have a lot of steamed crab at the chateau.   I know that some people also re...
Steamed Lobster

Steamed Lobster

                If frozen, place frozen lobster tails in water for about 30 minutes to defrost. Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the...
Stone Crab

Stone Crab

In Florida, stone crab are available for harvest between October 15th and May 15th.  Native to Florida's Gulf coast, these crabs have the ability to regenerate their claws and limbs. These delicious claws are always in high demand and are widely regarded ...
Sushi

Sushi

In Denver, Sushi Den is one of the best places for sushi. In Japan, cooking rice is taken seriously (like baking a perfect banquette in France) the first job of any aspiring sushi chef. It usually takes 2-3 years to get promoted to a sous chef position...
Trout - 3 Variations

Trout - 3 Variations

La Truite (3 Variations of Trout) Laurent Sainsot, President of the International Fario Club , shares with us his secrets of the French fly fisher's creel.  The secret to all fish, but trout in particular, is not to overcook.  A few minutes for e...
Trout a la Chambord

Trout a la Chambord

Clean, wash, and dry three fine trout of half a pound each. Stuff them with fish forcemeat (take one pound of boneless fish and pound well in mortar, adding the whites of three eggs, 1/2 pint of cream, 1/2 t. salt, and a little white pepper and nutmeg),...
Trout Almondine

Trout Almondine

This the same as troute meuniere with the addition of chopped blanched almonds. INGREDIENTS 1/3 cup butter 1/2 cup blanched slivered almond 4 (8 ounce) trout 4 tablespoons butter 1 1/2 teaspoons lemon juice salt pepper INSTRUCTIONS In...
Trout Baked in Wine

Trout Baked in Wine

This recipe is credited to J. O'Brien of County Clare, circa 1880.  Ireland's rivers, loughs, and streams teem with five subspecies of trout, from slob trout to rainbow trout.  This recipe is adapted from A Taste of Ireland. INSTRUCTIONS         1/2 cup ...
Truite en Papillote

Truite en Papillote

Take two gutted, very fresh, preferably wild brown, trout. Stuff with slices of onion, fresh fennel, tomato and one slice of fresh lemon. Sprinkle with French sea salt, pepper and fennel seeds and a small dab of butter.  Lay each trout in a piece of pa...
Braised Lamb Shanks

Braised Lamb Shanks

 A Hunter's Road Braised Lamb Shanks From Jim Fergus When he hosts dinners, Mario Batali says he often makes braised dishes. “I can leave the kitchen and talk to my guests,” says Mario, "and the most remarkable fragrance fills my house.” Our fr...
Colorado Goat Tacos

Colorado Goat Tacos

This is our favorite recipe for goat.  It's fresh, simple and easy. BRAISING LIQUID 1 goat leg or shoulder 2 bottles cider 2 cans beer 1 cup red wine 1 cup tamari 2 medium carrots, diced 2 stalks celery, diced 4 medium s...
Cuissot de Venison

Cuissot de Venison

WILD BOAR LEG OR VENISON IN OVEN "CUISSOT DE SANGLIER" From Nick de Toldi www.gourmetfly.com Marinate one night in 1 or 2 bottles of 75 cl of classic strong red wine. The marinade must reach at least half of the leg, so when you turn it up (...
Fall Apart Lamb Shanks with Almond-Chocolate Picatta

Fall Apart Lamb Shanks with Almond-Chocolate Picatta

   from Ferenc Horvath with his notes on a recipe adapted from his favorite cookbook, The Slow Mediterranean Kitchen . 
French Asado

French Asado

This recipe is from Nick de Toldi, our friend in France who hopes you will view his website at www.gourmetfly.com , offering sporting and culinary tours in France.  Nick taught us this lamb recipe streamside in Normandy, at a fishing picnic for the...
Goat Curry

Goat Curry

INGREDIENTS Marinade: 1/2 cup soy sauce 1/4 cup curry powder 1/4 cup chopped garlic 2 tablespoons chopped fresh basil 1 tablespoon crushed red pepper 1 teaspoon dried oregano 1 teaspoon ground black pepper 2 pounds goat meat,...
Jalapeno Venison Stew

Jalapeno Venison Stew

Adapted from the cookbook A Cowboy in the Kitchen , where author Grady Spears claims "This stew sounds spicier than it really is; once the jalapeños are cooked, they mellow out and give this stew a nice pepper flavor, without a lot of burn."  These t...
Lamb Chops with Pepper Jelly

Lamb Chops with Pepper Jelly

Lamb Loin Chops with Jalapeno Jelly Sauce INGREDIENTS: 8 loin T-bone lamb chops or Frenched lamb chops, about 1 ½ lbs. 1-2 t. Creole seasoning 1-2 t. French sea salt ¼ t. freshly ground black pepper, plus pinch for seasoning INSTRUCTIONS: Simply sea...
Lamb Meatballs with Yogurt, Eggs, and Mint

Lamb Meatballs with Yogurt, Eggs, and Mint

4 hr total 1 hr prep Servings These are not straight-up Italian meatballs. The sauce has a bit of North Africa as well as the Mediterranean in it, so the dish is exotic and comforting at once. The sauce has a whiff of cumin and mint, both good friends...
Le Gigot de 7 Heures

Le Gigot de 7 Heures

From Nick de Toldi www.gourmetfly.com This "best seller" of the bourgeois dinner parties named "Le gigot de 7 heures" It is an old recipe that lived a sort of revival in the late 80's In my opinion it was re-launched by the very clever guy who p...
Medallions of Venison in Cream Sauce

Medallions of Venison in Cream Sauce

Medallions de biche a la creme Biche is the doe roe deer and meat is very tender.  This dish is often served in Alsace with spatzle. 4 Venison Loin Steaks (about 1/2 to 3/4 lbs. each) Course Black Pepper Fleur de Sel, French Sea Salt ...
Balsamic Glazed Pork Loin

Balsamic Glazed Pork Loin

From Kate Perfect for an easy meal to let cook in the crock pot, while you and your dinner party are out for a carriage drive in the rain.  The balsamic glaze makes this dish! Ingredients: 1 (2 pound) boneless pork tenderloin (or regular pork ...
Bang!'s Meatloaf

Bang!'s Meatloaf

We bribed the waiter with cash at Bang!'s Restaurant in The Highlands, Denver, Colorado, for this recipe, which she brought on a card from the kitchen for me to copy, so I know it is the real deal.  The quantities were all massive restaurant proportions, ...
BBQ Beef Brisket

BBQ Beef Brisket

These are authentic Texas Style Barbecued Beef Brisket Sandwiches. INGREDIENTS: 1 (5-6 pound) beef brisket, trimmed of obvious fat 3 T. Emeril's Essence, Cajun Bayou Blast, recipe follows 3 1/2 t. salt 1 T. olive oil 4 c. Ba...
BBQ Spare Ribs

BBQ Spare Ribs

From Tom Christianson I have tried a bunch of rib recipes including the famous Willingham's World Championship Ribs and making my own BBQ sauce, but I keep coming back to this favorite recipe, which is simple and still tastes best for all the homemade...
Beef Jerky

Beef Jerky

You need about 3-5 lbs of Rump Roast fresh from the market. Try to get the best cut, not a lot of fat...but we mostly use this recipe with the breast meat of wild Canadian Geese. You will need to have the butcher slice it very thin but not shave i...
Biscuits with Sausage Gravy

Biscuits with Sausage Gravy

8 buttermilk biscuits mix in a box (we like Jiffy brand) 1 lb. of sausage (Jimmy Dean brand in the tube works best) 4 c. of milk 4-8 T. flour Prepare biscuits as instructed on package. Brown sausage in a skillet. As soon as sausage is completely br...
Boeuf Bourguignon

Boeuf Bourguignon

From Nick de Toldi at www.gourmetfly.com You need a piece of beef meat of 2 or 3 pounds. Ask your butcher for something for stew, if you do not mind having fat parts in it, or just ordinary steak, if you don't like the fat. Cut into pieces or cubes...
Carolina BBQ Pork

Carolina BBQ Pork

North Carolina BBQ Pork From Kristopher Link, "The Fish Girl" (Professional Fishmonger and Sous Chef).  In the South, pork is the BBQ meat of choice.  As with beef brisket, pork shoulder is transformed by slow cooking, spice and hickory smoke.  Th...
Civet de lievre

Civet de lievre

Jugged Hare Adapted from Hank Shaw's recipe, together with one from classic French cooking We had this dish on our wedding night, after a hare hunt, in which the Chateau chef was very disappointed that the hare had escaped into the neighboring lands...
Civet de Sanglier

Civet de Sanglier

From our good friend, Nick de Toldi, who features gourmet www.gourmetfly.com Red wine stew, to be used for a tough shoulder, leg or fillet of boar or any other big game.  In Provence, this would be called a "Daube". Cut into pieces or cubes between 1...
Crab-boiled Country Style Pork Rib BBQ

Crab-boiled Country Style Pork Rib BBQ

This recipe was adapted from one by Emeril Lagasse who took devised by Paul Martory, who is a New Orleans firefighter. It's a recipe that he makes for the firehouse crew!  I adapted it some more.  The recipe says it serves 4 which might be for firefighters, bu...
Croque Monsieur et Croque Madame

Croque Monsieur et Croque Madame

This Parisian cafe classic is the ultimate ham and cheese sandwich.  The Croque Madame is simply a traditional Croque Monsieur served with a fried egg and a bit of Béchamel sauce spooned over the finished sandwich. It’s a very easy recipe; if ...
Filet Mignon with Bearnaise

Filet Mignon with Bearnaise

Ingredients 1 large end piece aged choice beef tenderloin (about 3-pounds), tied and trimmed Extra-virgin olive oil Kosher salt and freshly ground black pepper Blender Bearnaise Sauce, recipe follows Directions Preheat...
Gluten Free Hamburger Helper

Gluten Free Hamburger Helper

Yields 4-6 servings and ready in under 30 minutes. Ingredients 1 lb. ground beef (we used ground antelope which had 10% suet added to it) 2 1/2 c. milk 1 1/2 c. hot water 2 c. brown rice pasta shells, macaroni, or other gluten free macaroni...
Grilled Berkshire Pork Chops

Grilled Berkshire Pork Chops

The flavor and texture of Berkshire pork sets it apart from other breeds. It has a distinctive, rich, buttery taste with unparalleled juiciness, tenderness and depth of flavor. When you cut into Berkshire pork you see dark red, rich color with exquisite...
Leftover Lamb Greek Rice Pilaf

Leftover Lamb Greek Rice Pilaf

Ingredients 2 1/2 cups chopped onion (about 1 large onion) 3/4 cup chopped carrot (about 1 carrot) 3 garlic cloves, minced 3/4 pound lean ground lamb 1 cup uncooked long-grain rice 1/4 teaspoon ground cinnamon 14-ounces of...
Mozzarella and Speck Sandwiches

Mozzarella and Speck Sandwiches

Sandwich Assembly: 1/4 pound Speck, thinly sliced 1 pound fresh mozzarella di bufala Hellman's mayonnaise 1 Large Baguette Freshly cracked black pepper Split baguette down the middle. Spread homemade mayonnaise on each side...
Osso Bucco

Osso Bucco

From Madison Knudson 1 cup all-purpose flour Sea salt and freshly ground black pepper 4 pieces veal shank for osso bucco Extra virgin olive oil 3 tablespoons unsalted butter 1 onion, diced 1 celery stalk, diced 2 carrots, ...
Overnight Beef Chili Colorado

Overnight Beef Chili Colorado

servings 8 From Wood Fired Cooking by Mary Karlin, one of my favorite wood fired cooking books. ingredients 6 ancho chiles 6 slices bacon, diced 1 large onion, chopped 5 lbs beef brisket, trimmed and cut into 3 inch pieces...
Pork Belly with Agave Glaze

Pork Belly with Agave Glaze

Pork belly sandwiches and how to prepare your very own pork belly. This process must be started the day before serving. It should also be noted we used a gas grill. Pork Belly with Agave Glaze – serves 10-12 5-pound pork belly (without bo...
Pork Pot Roast with Apricots, Cardamom & Ginger

Pork Pot Roast with Apricots, Cardamom & Ginger

Adapted from All About Braising. One 4 1/2 to 5-pound boneless pork shoulder roast, preferably Boston butt Coarse French salt and freshly ground black pepper 2 T. extra-virgin olive oil 1 medium leek, white and pale green part only, ...
Pork Tenderloins with Apples, Figs, and Baby Potatoes

Pork Tenderloins with Apples, Figs, and Baby Potatoes

This is adapted from a recipe featured Bon Appetit. INGREDIENTS: 2 1-lb pork tenderloins 10 applewood-smoked bacon slices 1 T. olive oil 2 small onions, peeled, quartered 2 Golden Delicious apples, peeled, cored, quartered 12 baby Dutch potatoes ...
Roasted Rack of Veal

Roasted Rack of Veal

This herb roasted rack of veal is decadent.  It features the most luxurious cut of veal and is commensurately expensive.  One chop per person yields especially generous portions. Ingredients: 1 (6-rib, if serving 6) rack of veal, chine removed, a...
Smithfield Virginia Country Ham

Smithfield Virginia Country Ham

Nothing is quite like a Smithfield Country ham.  The Smithfield ham originated in the town of Smithfield in Isle of Wight County in the Hampton Roads region of Virginia.  As early as 1926, a Statute of Virginia (passed by the Virginia General Assembly) fi...

Spit-fired Pig

Adapted from a Tony's Market Recipe Renting a commercial hog roaster is recommended, but if you have a large grill and a small pig might work if your rotisserie is large enough.  A La Caja China pit will also work well.  Allow 1 pound of carcass weig...
Steak Frites

Steak Frites

The advantage of the French school of thought on steak is obviously simple:  thinner cuts cooked rare.  The pan must be piping hot and stay that way throught cooking.  The exception to the thin French steaks is cote de boeuf.  Best cooked on a charcoal gri...
Steak Tartare

Steak Tartare

Steak tartare is a classic brasserie dish.  The theatrical preparation is usually done tableside.  Tradition is that horse meat is the best choice for a classic French tartare. Some recipes call for fresh oysters chopped into the meat, instead of the a...
Tender Fillet Grand Veneur

Tender Fillet Grand Veneur

From Nick de Toldi www.gourmetfly.com Answering the question of an American hunter about mule deer, I would : - Marinate one night in 75 cl, classic strong red wine, with - Onions (1 or 2) - Garlic - Carrot sliced. - 1 branche de céleri, ...
Veal Cutlets

Veal Cutlets

To the Italians this is Costoletta alla Milanese.  Leaving the bone of the veal rib chop attached when pounding out the veal is the Milanese style, as is serving a little salad of chopped tomatoes on the side.  To Germans this is wiener schnitzel, which u...
Venison Steaks with Quick Bernaise

Venison Steaks with Quick Bernaise

Chef Raymond Liegl It is as difficult to talk a French-trained chef out of a recipe, as it is a grouse hunter out of disclosing his favorite covert.  This was my first real exposure to cooking at the highest levels, as I watched Chef Liegl take a ...
8 Cheeses

8 Cheeses

The AOC regions of French cheese Cow's milk cheeses Abondance de Savoie - 1990 Beaufort - 1968 Bleu d'Auvergne - 1975 Bleu de Gex haut Jura - 1977 Bleu des Causses - 1979 Bleu du Vercors-Sassenage - 1998 Brie de Meaux...
Boursin-Style Goat Cheese

Boursin-Style Goat Cheese

This is the home-made goat cheese recipe we serve at home, in nearly every cheese platter that we offer our guests.   In addition, it is easily whipped up for a quick gourmet spread for crackers or crudites offered at parties with left-over baguettes.  I...
Pears and Cheese

Pears and Cheese

The best pears for eating out of hand are Anjou and Comice, which pear delightfully with cheeses.  At home, we often just serve one to two cheeses with a few slices of peeled and cored pear and viola!  Make sure the pears are ripe before serving, as m...
Amish Friendship Bread

Amish Friendship Bread

Directions DO NOT USE METAL SPOON OR BOWL FOR MIXING DO NOT REFRIGERATE IF AIR GETS IN BAG, LET IT OUT IT IS NORMAL FOR THE BATTER TO THICKEN, BUBBLE AND FERMENT Day 1 This is the day you receive the batter; do nothing Day 2 Squeeze the...
Banana Bread

Banana Bread

From Alane. Mix together: 3/4 c. sugar 2 eggs 1/2 c. oil 1 c. bananas In a separate bowl, combine: 1 3/4 c. flour 1/2 tsp. baking soda 2 tsp. baking powder 1/2 t. salt Mix the dry ingredients slowly into the banana...
Bananas Foster

Bananas Foster

Bananas foster is a 1950's dessert from New Orleans which chefs like to make modern with various "improvements."  After trying many of the modern twists, we still like the original recipe better which was created at New Orleans's Brennan's Restaurant ...
Banoffee Pudding Pie

Banoffee Pudding Pie

From Madison Knudson 1. submerge two cans of condensed milk in a pan with water and bring to a simmer. Let simmer covered for four hours. 2. mix 1-1/2 c crushed vanilla wafers w/6 T melted butter and bake for 10 mins at 350 or until brown 3....
Beignets

Beignets

Beignets are a pain to make at home, but worth the effort if you do not have a French bakery nearby.  A reliable recipe can be found in Bistros and Brasseries: Recipes and Reflections on Classic Cafe Cooking (The Culinary Institute of America Dining ...
Blueberry-Blackberry Crumble

Blueberry-Blackberry Crumble

This humble dessert comes from A Platter of Figs and can be served with vice cream Creme Fraiche, or fresh whipped cream. 1 ½ cups all-purpose flour 1 cup packed brown sugar ½ teaspoon cinnamon 8 tablespoons (1 stick) cold butter, in...
Burnt Oranges with Rosemary

Burnt Oranges with Rosemary

Yield: 4 servings Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Ingredients: 4 oranges 2 tablespoons fresh rosemary leaves 1/2 cup sugar 1 cup plain thick Greek yogurt Directions: 1. Cut...
Cakeless Cup Cakes

Cakeless Cup Cakes

This is our daughter's favorite dessert recipe.  You take cup cake forms and fill with yogurt and your favorite fresh fruit.  Simple, pretty, and yummy.
Carrot Cake

Carrot Cake

Lenora's Carrot Cake From Lenora O'Connor 2 cups flour 2 teaspoons baking powder 1-1⁄2 teaspoons baking soda 1⁄4 teaspoon salt 1 teaspoon cinnamon 2 cups sugar 1⁄2 cup cooking oil 4 eggs 2 cups finely grated carro...
Chocolate Chip Cookies

Chocolate Chip Cookies

2 c. butter 24 oz.Ghiardelli chocolate chips 4 c. flour 2 c. brown sugar 2 t. soda 1 t. salt 2 c. sugar 1 8 oz. Hershey Bar (grated) 5 c. blended oatmeal 4 eggs 2 t. baking powder 2 t. vanilla 3 c. chopped nuts (your choice) Measure oatmeal,...
Chocolate Fondant

Chocolate Fondant

This decadent chocolate dessert is perfect for entertaining, as it can be made ahead of time.  They will sit happily in the fridge overnight, awaiting your dinner party and you can add whatever flavorings you wish such as Cointreau, orange peel or others, i...
Chocolate Sauce

Chocolate Sauce

This recipe come to us from the Jensen family and is legendary in some circles. The Jensen family celebrates a wonderful Danish Christmas complete with sleigh rides. This luscious chocolate sauce is totally made in the Cuisinart and keeps practically ...
Cinnamon Rolls

Cinnamon Rolls

Grandma Sue's Cinnamon Rolls From Don and Lenora O'Connor 1 c. Buttermilk 4 T. Butter 3 T. sugar 1 t. salt 3 1⁄4 c. flour 1 package yeast 1⁄4 c. warm water 1 egg -- beaten 1⁄4 t. soda Bring buttermilk to bo...
Clafoutis

Clafoutis

Clafoutis aux cerises Clafoutis  is a baked French dessert of consisting of a thick flan-like batter and dotted with black cherries.  The clafoutis is dusted with powdered sugar and served lukewarm.  It is one of the few desserts that we make, as...
Coconut Sorbet

Coconut Sorbet

This recipe takes about 15 minutes to throw together and a couple of hours in the ice cream machine and yields a pint of sorbet which is perfect for 6-8 guests.  Sorbet is the essence of elegance--simple, pure and clean tasting--perfect for cleansing t...
Coconut Syrup for Pancakes or Waffles

Coconut Syrup for Pancakes or Waffles

We used to buy coconut syrup every year in Maui.  But, making coconut syrup isn't really that difficult, if you can boil water you can make this Hawaiian favorite.  And the advantage to making your own, is that it will be free from high fructose corn s...
Cranachan

Cranachan

This traditional Scottish dessert, also known as cream crowdie, may incorporate any fresh fruit, and Scotch whisky is also often included. 1/2 C. (125 ml) rolled oats 2 C. (500 ml) whipping cream 1/2 C. (125 ml) sugar 2 T. (30 ml) Drambuie l...
Crème Brulee

Crème Brulee

8 egg yolks 1/3 c. granulated white sugar 2 c. heavy cream 1 t. pure vanilla extract ¼ c. granulated white sugar (for caramelizing the tops) Preheat oven to 300 degrees. In mixer, whisk together egg yolks and sugar, until sugar ...
Crêpes

Crêpes

Crepes are known as palascinta in Hungary and this recipe comes to us from our Hungarian friend who once worked as a palscsinta cook in a New York Hungarian food eatery.  This is his family recipe and it is better than any French crepe recipe you will fi...
Dessert Soufflés

Dessert Soufflés

Julia Child's The Way to Cook © 1989 by Julia Child (A Borzoi Book published by Alfred A. Knopf, Inc.) “Soufflé for dessert – it invariably brings excitement and always pleasure. You can make a dessert soufflé using the usual béchamel white-sa...
Devils on Horseback

Devils on Horseback

As serious equestrians, we had to try this recipe, simply from the title.  It is one of April Bloomfield's greatest hits, many taken straight from the menu at The Spotted Pig. This comes from her great cookbook, A Girl and Her Pig Ingredients For ...
Easy Coconut Cake

Easy Coconut Cake

Yous cannot get easier than this recipe which uses a cake mix and pudding mix in the same cake, but this cake tastes great. Kiki’s Famous Coconut Cake from Tyler Florence Family Mea l Makes one 9-inch cake Ingredients Cake: 1 package y...
Edie's Chocolate Silk Pie

Edie's Chocolate Silk Pie

Edie's chocolate silk pie recipe.  
Flan de Almendras

Flan de Almendras

INGREDIENTS: 1 t. water 1 3/4 c. of sugar 1/2 c. ground Marcona almonds 3 c. milk 1 t. grated lemon peel 6 eggs 1/2 t. fine sea salt Thinly sliced orange for garnish Preparation: In a 9-inch baking pan, caramelize the sugar an...
Fraises des Boise Tartlets

Fraises des Boise Tartlets

Fraises des Bois Tartlets are a pain to make at home, but worth the effort if you do not have a French bakery nearby.  A reliable recipe can be found in Bistros and Brasseries: Recipes and Reflections on Classic Cafe Cooking (The Culinary Institute of ...
Grandma's Homemade Hand-Cranked Vanilla Ice Cream

Grandma's Homemade Hand-Cranked Vanilla Ice Cream

Grandma's Homemade Hand-Cranked Vanilla Ice Cream The reason that homemade ice cream has to do with the polarity of water.  Basically the water molecules in your ice cream wan to pull together or coalesce.  Once frozen, the water is stuck in place a...
Grilled Pineapple Wedges with Caramel Sauce

Grilled Pineapple Wedges with Caramel Sauce

This recipe comes from Jacques Pepin's Fast Food My Way, but he cooks the pineapple in the skillet along with the sauce.  We like it better grilled with the sauce being it's own entity, served over the top of the grilled wedges. 1 pineapple, skinned, ...
Heath Bar Crunch Ice Cream

Heath Bar Crunch Ice Cream

Everyone has a favorite candy bar –and, I nearly hate all candy bars except Butterfinger and Heath bars, but they both are best when mixed into ice cream or brownies. I think this is one of my very favorite ice creams – it is super easy (and yes the...
Hummingbird Bundt Cake

Hummingbird Bundt Cake

From pineapple to cream cheese, Hummingbird Bundt Cake has the same ingredients as the original popular layer cake but simplified by baking it in a Bundt pan. Ingredients for the Cake Batter 1 1/2 cups chopped pecans 3 cups all-purpose flour ...
Neiman Marcus Chocolate Chip Cookies

Neiman Marcus Chocolate Chip Cookies

This is the recipe for the famous Neiman Marcus Chocolate Chip Cookies.  Makes a couple dozen, if you can refrain from eating all the batter. ½ c. butter ½ c. vegetable oil ¾ c. dark brown sugar ¾ c. white sugar 2 eggs 1 t. vani...
Oatmeal Cookies

Oatmeal Cookies

INGREDIENTS 1 c. shortening 1 c. sugar 1 t. salt 1 c. brown sugar 2 eggs 1 t. vanilla 1 ½ c. flour 2 ½ c. oatmeal 1 t. baking soda 12 oz. chocolate chips (preferably Ghirardelli) 1 c. nuts (preferably sliced a...
Orange Poppy Seed Bundt Cake

Orange Poppy Seed Bundt Cake

This recipe for Orange Poppy Seed Bundt Cake was published by our favorite NY Deli, Zabar's, and is a go to in our kitchen for cake recipes. Orange Poppy Seed Bundt Cake by Tiffany Ludwig Cake Ingredients ½ cup poppy seeds 1 cup ...
Peaches in Sauternes

Peaches in Sauternes

INGREDIENTS 8 fresh lavender heads, rinsed (be sure they are free from chemicals) 1 lemon, rind peeled from the fruit in long strips 8 firm, ripe peaches (preferably from Palisade, Colorado), peeled, stones removed, sliced 375ml Sauternes ...
Pear Brown Betty

Pear Brown Betty

A Brown Betty is a Southern comfort food, easier than pie and more elegant for dinner party service, when cooked in ramekins.  You can use Granny Smith pears, apples, peaches, or mixed berries.   Adapted from a recipe by Tyler Florence Serves 4 U...
Poire Belle Helene

Poire Belle Helene

Poached pears are really very simple to make and when combined with chocolate ice cream, whipping cream and chocolate sauce they become decadent.  We often short-cut this recipe and buy the chocolate ice cream and chocolate sauce already made, but taking ...
Red Velvet Cupcakes

Red Velvet Cupcakes

There is a small stream in the Rockies where we love to fly fish for brook trout in May.  The wild rhubard and raspberries are always plentiful this time of year, as well.  There are also wild raspberries along the stream of a famous ski town, which a...
Tarte fine aux pommes

Tarte fine aux pommes

This finely sliced apple pie is the classic of French desserts.  Tarte tartin is essentially the same and is served upside down, but we prefer this recipe.  The apple tart is perfect as a winter dessert. INGREDIENTS 1/2 lb. made-with-butter f...
Adventures

Adventures

When my wife chooses to stay at home but then inquires about when I'll be home from my travels along the Sporting Road, I reply, "Hey, I am out here working to feed the family and you are giving me a hard time about when I'll be home?"   She laughs and tu...
A New Sporting Road

A New Sporting Road

The sporting road takes us foxhunting, as featured in Horse Connection Magazine.
Finding Patron Saints

Finding Patron Saints

One of our favorite adventures is to visit Catholic churches, cathedrals and basilicas and search for the patron saints of hunters, St. Hubert and St. Eustache, in their stained glass windows, murals, or statutes.  Some may call it a strange thing to ...
Fly Fishing

Fly Fishing

For a more detailed discussion of fly fishing, visit my other site WWW.ONEFLYFISHERMAN.COM   which is dedicated to the art of fishing the fly. Money can buy you everything,  except the time it takes to be a good fly fisherman.  I have spent a gr...
Fly Tying

Fly Tying

The picture above is glimpse of Rim Chung at his fly tying desk, where he has been tying one fly for over 30 years, the RS2, which is a legendary fly in the Rocky Mountain States and becoming well-known throughout the world.  I have fished it on several ...
Tying the RS2

Tying the RS2

Instructions from my friend, Ferenc Horvath.  
Yong Specials

Yong Specials

Andy Kim invents his own flies, which continue to evolve over a period of 19 years, fishing on Colorado streams and then the Flaming Gorge section of the Green River, Utah, and now guiding on the San Juan River in New Mexico for many years.  In his f...
Foxhunting

Foxhunting

“’Unting is all that’s worth living for - all time is lost wot is not spent in ‘unting - it is like the hair we breathe - if we have it not we die - it’s the sport of kings, the image of war without its guilt, and only five-and-twenty per cent of its dan...
Horse Racing

Horse Racing

Sure anyone can go to the races, but how many have had the chance to be a jockey on an Irish point-to-point racing champion, at the track, breezing him with the other professional jocks?  Me (that's me in the yellow cap at the back, where I was told ...
Instinctive Shooting

Instinctive Shooting

There is a lot of talk going around now about instinctive shooting with a shotgun.  Back when I came across these words, they were only whispered in a handful of obscure readings.  And, I had experienced it before I had the words to describe it.  We...
Ad Topperwein

Ad Topperwein

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Herb Parsons

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Lucky McDaniel

Here is a link to an article by the infamous shooting great, Lucky McDaniel: http://jeffersonian.name/g1960/G0660.pdf And an interesting link to a magazine article If  It's In Range article about Lucky McDaniel
Shotguns

Shotguns

On our Sporting Road, there are only three brands of shotguns you will find, all side-by-sides, which we think are the best at each of three very different price points: Ugartechea Armas Garbi Holland & Holland

Modeling

One of our favorite models is becoming a popular model for various magazines.  Her recent published features and artwork include: Horse Connection Magazine - Summer 2011 Chronicle of the Horse Art Contest 2011 Chronicle Art Contest ...
Photography

Photography

We love to live, eat and travel.  And, we like to share our stories and photos taken from our travels along the Sporting Road.  We have been published in and/or have been columnists for: The Chronicle of the Horse Horse Connection Magazine ...
Polo

Polo

The two most over-used clichés in polo are: "The sport of kings is still the king of sports" and "Your polo handicap is your passport to the world.” Grimm added that, “Polo is a noble sport and a sport in which you can make friends easily....
Travel

Travel

St. Eustache Each year we take at least two vacations---at least one abroad to live, eat good food, and drink great wine.  Our idea of truly living means making any travel an adventure, whether that means foxhunting, fishing, shooting, diving, polo, or so...
France

France

It's hard not to like the daily routines of life in France, from daily strolls through the market to window shopping on the way home from anywhere.  And, there are sporting road pursuits hunting, fishing, and shooting a plenty, if you know where to lo...

Hong Kong Travels

For the best jewelry shopping in Hong Kong http://www.chowtaifook.com/en/ Experience a Chinese Tea Ceremony Yixing with Wuyi Oolong <object width="420" height="315"><param name="movie" value="//www.youtube.com/v/uWG1OmmCSTU?hl=en_US&amp;version=3"></param><param ...

Italy

Coming soon...

Spain

Coming soon...

Wild West

Coming soon...
Upland Shooting

Upland Shooting

In a civilized and cultivated country, wild animals only continue to exist at all when preserved by sportsmen.  --Theodore Roosevelt Mike Humphrey, a shooting friend of ours, always responds to his wife's inquiries about when he will be home from hunting ...

Goose

Wildfowling for goose can be anything from shooting wetlands and corn fields to coastal marshes in the UK.  And there is just a relatively decreasing number harvested each year.  The Canadian goose was a popular decorative creature for parks and estates, a...

Grouse

Grouse are among the best eating of all game birds.  Young birds should be plucked and roasted, while older birds are perfect for Grouse MacNuggets .  They are the easiest game birds to age, not only in the feather but also plucked.  A grouse can be...

Mallard

When in comes to hanging mallards, most of my UK friends recommend 3-4 days, but with the semiaquatics, I pluck and clean them the same day and age them in the refrigerator for a day or two before cooking.  The mallard is an opportunistic omnivore and, ...

Mourning Doves

Excerpted from the Dove Fact Sheet 2011 Courtesy of the U.S. Sportsmen's Alliance (www.ussportsmen.org) Here are a few facts that will help you better understand doves—and why they are America’s Number One Game Bird . 1)   The mourning dove is on...

Partridge

The average weight of a partridge is generally half that of the pheasant, but for some reason they taste better than pheasants, probably due to the fact that they forage more on wild foods, rather than domestic crops, adding more dimensions to the flavor...

Pigeon

Pigeon is still a common gamebird in the UK, but have fallen out of favor in the US, while they have taken over as the common enemy of the farmer, whose crops suffer as a result.  Young pigeons are good for roasting.  Pigeons should be cooked straightaway a...

Wingshooting Workshop

We are graduates of Buz Fawcett's side-by-side Wingshooting Workshop.    Want to shoot 75-98% of the targets that you see by the end of three days’ of side by side shooting classes?  Then you want to join the elite group of Master Gunners, what we...

Writing

We occasionally write and photograph about our travels along the Sporting Road  We have written for, been featured in, are freelancers or regular columnists, and/or have had photographs published in: The Chronicle of the Horse Horse Connection M...

Adventures

The complete list of all of our adventures featured so far... A New Sporting Road Finding Patron Saints Fly Fishing Fly Tying Tying the RS2 Yong Specials Foxhunting Horse Racing Instinctive ...
Argentine & South of the Border Recipes

Argentine & South of the Border Recipes

During the first half of the 19th century, most of French immigrants to the New World were settling in the United States.  From the second half of the 19th century to the first half of the 20th century, Argentina received the second largest group of ...
Aioli

Aioli

Aioli is a thick mayonnaise-like sauce from southern France with garlic, eggs, and oil.  The Spanish call this alioli.  It might also be called alioli, allioli, or ajoaceite, but not matter what you call it, garlic bathed in olive oil is never a bad ...
Ancho Rubbed Flap Steak with Corn and Black Bean Relish

Ancho Rubbed Flap Steak with Corn and Black Bean Relish

We discovered this in Emeril Lagasse’s Sizzling Skillets cookbook, which just hit the shelves and is a great cookbook for the home chef wanting simple one-dish meals yet with tasty seasonings and international flare. This dish was amazing and works g...
Award Winning Margarita

Award Winning Margarita

JJ Ahern, bartender at El Camino Community Tavern, won a cocktail contest in Mexico with this recipe. Makes 1 drink. Ingredients 1½ ounces Olmeca Altos Silver tequila (or we like Centarrio gold) ½ ounce fresh lime juice 1 ounce coconut w...
Biltong

Biltong

Mike’s Biltong Recipe Biltong is cured meat. It originated in South Africa, and is a favorite snack food. Biltong is made from raw fillets of meat cut into strips following the grain of the muscle. Once the strips are cured, it is served by slicing p...
Blood Orange Juice

Blood Orange Juice

The three most common types of blood oranges are the Tarocco (native to Italy), the Sanguinello (native to Spain), and the Moro, the newest variety of the three. My favorite thing to do with blood oranges is to juice them and serve the juice fresh, ...
Burnt Tomato Halves

Burnt Tomato Halves

From Seven Fires: Grilling the Argentine Way By Francis Mallman 4 firm but ripe tomatoes Extra virgin olive oil Coarse salt 16 black peppercorns (see note) 2 tablespoons fresh oregano leaves 1. Heat a large cast-iron skillet over high heat ...
Ceviche

Ceviche

INGREDIENTS 1 pound “sashimi-quality” skinless meaty ocean fish fillet (halibut, snapper and bass are great choices) or de-shelled raw shrimp, cut into 1/2-inch cubes About 1 1/2 cups fresh lime juice 1 small white onion, chopped into 1/4-inch pie...
Chile Relleno

Chile Relleno

From Gigi Ellis You will need: 9” pie tin; ½ lb ground beef; ¼ C chopped onion (optional),  Bisquick or pancake batter; 12 roasted/peeled long green chili’s or canned whole green chili’s, shredded cheese (I use the Mexican mix or mild cheddar) Preheat Oven to ...
Chile Verde

Chile Verde

In New Mexico and Colorado, green chile stew is legendary, where it is simply called "chile verde."  Chile verde is a green chile and pork stew from northern Mexico and it very popular in the American Southwest.    Everyone makes it, everyone eats it...
Chimichurri

Chimichurri

Chimichurri is an Argentine dipping sauce.  Some have wrongfully said that "Argentinians put it on everything" or it is their equivalent of ketchup, etc.  None of these are correct, but if Argies use a sauce on meat, it will likely be this one.  An Am...
Choripanes (Sausage Sandwiches)

Choripanes (Sausage Sandwiches)

Choripanes were invented in Argentina, but similar sandwiches are made in Uruguay, Brazil, and Chile. Choripán is a portmanteau of chorizo and pan –sausage and bread — but that’s not all there is to it. Chimichurri is what makes the sandwich famous....
Corn and Flour Tortillas from Scratch

Corn and Flour Tortillas from Scratch

Excerpted from Dos Caminos Tacos: 100 Recipes for Everyone's Favorite Mexican Street Food Hardcover – May 5, 2014 by Ivy Stark (Author), Joanna Pruess (Author) tortillas corn and flour recipe (opens in pdf)  
Coyote Chayote

Coyote Chayote

Adapted from A Cowboy in the Kitchen by Grady Spears and Robb Walsh.  This simple side dish features chayote, the pale green Mexican squash, a favorite south of the border.  This squash is very firm, so you want to deviate from the rule of under cooking s...
Creamed Corn with Green Chile

Creamed Corn with Green Chile

INGREDIENTS: 4-6 ears of corn in the husks Salt and pepper Green chile Sour cream or cream cheese Emeril's Creole Seasoning DIRECTIONS: Soak corn, leaving it in the husk (simply removing any exposed tassels) in cold water for...
Egg in a Hole

Egg in a Hole

This recipe has been around cowboys for much longer than the Pioneer Woman has been cooking, but she made it famous.  So our hat is off to her and her best selling cookbooks of Southwestern favorites. INGREDIENTS 1 slice of  bread 1 T. butter ...
Fideuà

Fideuà

Fideuà simply means "noodle" in Spanish and is a dish typical of the Valencian cooking.  It features thin noodles like angel hair pasta, capellini, or vermicelli (broken into 1" pieces) which are used instead of rice in the popular dish paella .  It...
Gallina De Madre

Gallina De Madre

Mother Hen Toast Recipe addapted from Tyler Florence Prep Time: 15 min Cook Time:  10 min Level: Intermediate Serves:  4 servings Ingredients 8 thick-cut slices country bread Extra-virgin olive oil ...
Gambas al Ajillo

Gambas al Ajillo

Shimp fried in garlic oil, this dish is not only easy to make but delicously luxurious.  Traditionally cooked in a cazuela, a shallow fired-clay dish with a glazed interior, which can be used in the oven or over direct heat on a gas burner, it distributes ...
Guacamole

Guacamole

America's Test Kitchen ran a test on guac and found that little zing is a lovely thing, but raw onion is so harsh, it will overwhelm your avocados. They recommend using scallions instead.  We agree. Lime juice adds fresh, zippy flavor. It also mellows ...
Hatch Green Chile Chimichurri

Hatch Green Chile Chimichurri

Hatch Green Chile Chimichurri Ingredients ½ cup packed - cilantro, washed and thick stems removed ½ cup packed - flat leaf Italian parsley, washed and thick stems removed 2 medium size Hatch New Mexico green chiles - roasted, peeled, stems removed 2 g...
Homemade Tortilla Chips

Homemade Tortilla Chips

While we love south of the border recipes, we rarely buy tortilla chips, as it is easy to make your own and nothing can compare for the taste and flavor.  Since they are very tasty and rich, you only need to serve a few compared to a whole basket for ...
Huevos Rancheros

Huevos Rancheros

Huevos Rancheros is a quinesential Mexican eggs country-style breakfast.  Adapted from a Tyler Florence recipe. Ingredients 4 medium corn or flour tortillas Peanut oil, for deep-frying (or olive oil for a healthier alternative) ...
Lamb Barbacoa in Adobo

Lamb Barbacoa in Adobo

As Featured in The Denver Post, March 11, 2010 Barbacoa is one of the most famous and ancient slow-cooked foods of Mexico. The marinade used here contains some of the ingredients brought to the country by the Spanish in the 1500s: garlic, onion...
Manchego & Membrillo Tapas

Manchego & Membrillo Tapas

Membrillo is a Spanish-style quince jelly and can be ordered from www.latienda.com, if you cannot source locally, which is increasingly easy to do. You can buy it in blocks, which you slice thinly, or in softer pastes like jelly, but the blocks are traditional....
New Mexico Brats

New Mexico Brats

This is our favorite recipe for grilling, over an open wood fire Argentine style, at the polo fields.  It's super easy and everyone raves about them.  My wife is from New Mexico.  In New Mexico, it's hard to find a meal that doesn't feature tortillas and...
New Mexico Chile Rellenos

New Mexico Chile Rellenos

6 fresh Anaheim chile peppers 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips 2 eggs, separated Eggs Large White 1 teaspoon baking powder 3/4 cup all-purpose flour 1 cup vegetable shortening...
New Mexico Green Chile Enchiladas

New Mexico Green Chile Enchiladas

INGREDIENTS 1/2 stick of butter 1/2 c. Hatch, New Mexico Green Chiles 1 lb. ground or pulled, cooked beef, pork. chicken, or turkey 1 onion, diced 1 box of chicken broth, preferably Kitchen Basics brand 1-2 t. chopped garlic garlic...
New Mexico Green Chile Stew

New Mexico Green Chile Stew

Green Chile Stew Recipe from Wendy.   Wendy's brother is a Cordon Blue trained chef, so this is the real deal.  It's one of our two favorite recipes for Hatch, New Mexico green chile.  We make this recipe at least once a month, as it is one of our fav...
Nopales

Nopales

Nopales is the Spanish word for prickly pear cactus pads, which can be harvested wild in some of the Arizona and New Mexico areas where we hunt various desert quail species and, among my favorite of all quails, scaled quail.   It is also available in ...
Paella de la Albufera

Paella de la Albufera

Paella is typically a Sunday dish in Spain and its preparation is a social affair that takes place in the garden or the countryside over an open fire or a propane or butane burner, set on a fire ring.  we use a 20" paella pan, which is called a paellera, ...
Pan Tomate

Pan Tomate

Pan tomate or tomato bread is a staple in Spain and is so simple and delicious.  Toasted and rubbed with garlic and tomato, topped with anchovies and drizzled with olive oil, you will have the traditional Catalan tapa.  Or topped with prosicutto you h...
Posole

Posole

Corn is a sacred plant for the Aztecs and posole was made for special occasions, with its whole hominy kernels, of interest to scholars because the ancient Mexicans believed the gods made humans out of cornmeal dough. According to research by the Nat...
Roasted Almonds

Roasted Almonds

This Tyler Florence recipe goes great as a canapes or tapas.  We often substitute Herbs de Provence instead of the thyme sprigs, to make it have a French flair. INGREDIENTS:         2 lbs Spanish olives, such as manzanilla and/or gordal, with pit...
Roasted Mushrooms in Foil

Roasted Mushrooms in Foil

This recipe is great for asados, as you can cook the foil packet of mushrooms on the grill, the open fire, or in an oven.  They go excellent with grilled meats. INGREDIENTS 1 lb. mixed wild mushrooms, such as hen of the woods, cinnamon caps, yellow ...
Roasted Red Peppers & Anchovies

Roasted Red Peppers & Anchovies

Pimentos con Anchoas - La Rioja These roasted red peppers are also great with fresh basil and garlic instead of olives and anchovies. Which gives them more of an Italian antipasti feel, instead of this rustic tapas recipe made famous in La Rioja,...
Rocky Mountain Oysters

Rocky Mountain Oysters

Also known as Cowboy Caviar, Prairie Oysters, Swinging Sirloin, Bull Fries, and Calf Fries; Rocky Mountains Oysters are true delicacies of the American West.  When you serve Rocky Mountain Oysters at your next gathering, all your guests are guaranteed ...
Rulon's Chili

Rulon's Chili

From Jim Greear.  This recipe was my grandfather, Rulon.  Rulon’s was a cocktail lounge in Roswell, New Mexico, owned by my grandfather. He had a brisk bar business at lunch-time, which was called "a short lunch" back in those days, but patrons would lea...
Salsa Verde (Pico de Gallo)

Salsa Verde (Pico de Gallo)

From Deanna Alvarez Deanna says, "It’s all a matter of taste so if you like something add more or less.  That’s it!  I think salsa always tastes better with fire roasted chilies from Hatch though, so there is no substitute for this ingredient!" In Mexic...
Shaker-Bottle Pepper Sauce

Shaker-Bottle Pepper Sauce

Mexicans harvest chile pequin wild down in Senora and sell them in Mexican markets in the fall, but pequins can be hard to find across the border and impossible to find across the pond.  If you don't have your own chile pequin bush, you can substitute ...
Slow Cooked Green Chile Cheese Grits

Slow Cooked Green Chile Cheese Grits

Spice up your average grits recipe by incorporating a combination of fire-roasted poblano and jalapeno chiles. (Just remember: Always wear gloves when handling hot peppers.) Then, throw everything in the slow cooker to let the flavors meld. The recipe...
Stacked Tomato and Sweet Onion Salad with Mango Vinaigrette

Stacked Tomato and Sweet Onion Salad with Mango Vinaigrette

From A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos By Grady Spears and Robb Walsh Yield: 4 servings I use big, ripe, summer beefsteak tomatoes and super sweet onions in this salad. You can use any vine-ripened tomato...
Street Tacos

Street Tacos

While this recipe is served in all or most countries south of the border, I first experienced street tacos outside of the Zona Rosa in Mexico City and they left a lasting impression, as they were to die for.  This authentic version comes to use from ...
Taquitos

Taquitos

This is a favorite from Mexico in the Four Corners region, where Arizona, Colorado, New Mexico, and Utah meet at a point.  The four corners region has been influenced by Western European, Spanish Colonial, Native American, and Latin American cuisine.  ...
Tomatillo Salsa Verde

Tomatillo Salsa Verde

This authentic Mexican tomatillo salsa  verde has is fast and easy to whip up.  We like it as a traditional salsa to serve with corn tortilla chips, but you can also use it on chicken enchiladas or as a condiment for any Mexican dish.   Ingredients :...
Tortilla Espanola

Tortilla Espanola

This recipe comes to us from Nacho Mariano del Carril.  He brought this to polo and we thought it was the best tortilla Espanola that we ever tasted, so we had to have the recipe.  The dish works equally well at breakfast, lunch, dinner, or a polo picnic.  Al...
Tortilla Soup

Tortilla Soup

From Jim Greear. INGREDIENTS 4-6 corn or flour tortillas 1/3 cup Vegetable oil 4 medium (1 ½ oz) Dried pasilla chilies (remove steams and seeds) 2 Garlic cloves – unpeeled 1 medium large Ripe tomato 1 medium White onion sl...
Trucha a la Navarra

Trucha a la Navarra

Navarre Style Trout is fresh trout lightly fried and stuffed with salty Spanish Serrano ham.  When coupled with the nearby Rioja region wines it is well suited to the nearby  fishing, shooting, the saddle makers of the Biarritz such as Devoucoux , and ...
Wedge Salad with Ranch Dressing

Wedge Salad with Ranch Dressing

This salad is the only one a cowboy will ever order out here in the wild west.  We took a friend of mine from France hunting scaled quail and at the local Mexican restaurant, he was ordered a salad.  The waitress asked, "What kind of dressing would y...
Whole Lamb Asado

Whole Lamb Asado

To make an asado spit, both the metal rods which comprise the crucifix, should be flat and welded at right angles to the 70 inch vertical rod 4 inches from one end. The other end is sharpened so that the rod sticks firmly into the ground. A metal hook,...
Asian and Island Recipes

Asian and Island Recipes

There are a myriad of Asian, Caribbean, and Islander products now available in the U.S. marketplace.  We like to frequent a Japanese market and a Korean market (H-Mart) here in Denver to secure the best ingredients.   There are a myriad of soy sauces, for...
Banh Mi Sandwich

Banh Mi Sandwich

From Andreana Nyugen's Into the Vietnamese Kitchen For each sandwich: 1 petit baguette roll or a 7-inch section cut from a regular length baguette, purchased from a Vietnamese bakery Mayonnaise, real (whole egg) or homemade mayonnaise Maggi...
BBQ Sauce Kicked Up with Gochujang

BBQ Sauce Kicked Up with Gochujang

1/4 c. canola oil 1 medium red onion, finely chopped 8 cloves garlic, chopped 3 plum tomatoes, chopped 1 c. canned whole peeled tomatoes with juices 1 t. harissa 1/2 c. red wine vinegar 1/4 c. balsamic vinegar 3/4 c. sugar or...
Beef or Chicken Satay

Beef or Chicken Satay

Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45 minutes Yield: SERVES 2-4 1-1.5 lbs (.45 to .6 kg) beef steak, sliced into very thin strips, as thin as you can make it 1 package wooden skewers Dipping Sauce: see below for Satay ...
Bento Boxes

Bento Boxes

www.justbento.com is our favorite site for bento boxes.  See that site for classic bento box recipes.  The author also wrote a book The Just Bento Cookbook , which is worth checking out, although the site also duplicates the same recipes and is excellent.  An...
Bibimbap

Bibimbap

SERVINGS: 8 Bulgogi 1/2 cup reduced-sodium soy sauce 1/3 cup finely grated Asian pear with juices 2 scallions, thinly sliced 2 garlic cloves, minced 1 tablespoon raw or brown sugar 2 teaspoons grated peeled ginger 1 pound thinly sliced (1/8-inch)...
Bulgogi

Bulgogi

For 4 lbs of bulgogi meat (this is available from Asain markets, you could substitute a skirt steak if unavailable), you marinate the thinly sliced meat in approximately: 2 c. water 6 T. soy sauce 4 t. ketchup and BBQ sauce 2 t. liquid...

Carla Hall’s Callaloo Collard Greens

Our favorite magazine, Garden & Gun, just featured this recipe.  With all of our Jamaican polo friends joining us, it seemed natural to feature a callaloo (sometimes calaloo or kallaloo), which is a popular Caribbean dish originating in West Africa ...
Chewing Betel Nut

Chewing Betel Nut

I was introduced to chewing betel nut by a driver in Palau and the nut comes from the areca palm tree, which is native to southeast Asia and Micronesia. The nut is cut in half, the pit removed, lime juice is squeezed on it, tobacco is taken from a...
Chicken Lollipos with Jamaican Pepper Sauce

Chicken Lollipos with Jamaican Pepper Sauce

Take a dozen drumsticks and snip off the ankle bone at the ball.  Make an incision all the way around the leg, 1/2" from where you just cut.  Tear that bit of tendon off.  Then, push the meat down on the drumstick, removing any ligaments/tendons creating a F...
Chicken Tatsuta Age

Chicken Tatsuta Age

Chicken Tatsuta Age is the Japanese version of fried chicken. Makes 2 servings 2 chicken thighs 2 Tbps shoyu 1 Tbsp sake 1 Tbsp mirin 1 tsp grated ginger juice 1 clove garlic, grated 3 Tbsp or more katakuriko oil for frying lemon Slowly...
Chicken Tikka Masala

Chicken Tikka Masala

Recipe adapted from Shubhra Ramineni, Entice with Spice Chicken tikka masala most likely does not need an introduction! Of all the popular chicken dishes served at Indian restaurants, this is my favorite, and so I tried to recreate it at home and ...
Classic Chicken Yakitori

Classic Chicken Yakitori

This yakitori recipe comes from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables , which features the Classic Yakitori recipe coupled with the master recipe for Classic Yakitori Sauce.  The making of the Classic Yakitori Chic...
Coconut Curry Carmel Corn

Coconut Curry Carmel Corn

This is our favorite recipe from Susan Feniger's new book, Street Food.   Two of the polo pros at our club are from Jamaica and they can't get enough of this tasty treat. Ease of Preparation: Moderate Preparation Time: 30 min Cook Time: 1 1/2 ...
Crispy Fried Tofu

Crispy Fried Tofu

Ingredients 1 1/2 quarts vegetable or peanut oil 1/2 cup plus 2 teaspoons cornstarch, divided 1/2 cup all-purpose flour 1/2 teaspoon baking powder Kosher salt 1/2 cup cold water 1/2 cup vodka 1 pound extra-firm tofu, cut into...
Dashi stock

Dashi stock

Dashi is the basic soup stock used in Japanese cooking, which is quickly made from scratch, so there is no need to bother with the instant dashi granules, which are high in sodium and often times, MSG. There are just two ingredients: bonito flakes...
Duck Bulgogi

Duck Bulgogi

If you like hunting ducks, then “Duck, Duck, Goose,” by Hank Shaw, is a cookbook you should own.  Hank Shaw’s first book, “Hunt, Gather, Cook,” took us fishing, hunting and foraging, which I wanted to love but the book was in black and white and just not...
Festival (Jamaican Fried Dough)

Festival (Jamaican Fried Dough)

Inspired from Eat Caribbean cookbook INGREDIENTS 1 cup cornmeal 1 cup all-purpose flour 1 teaspoon baking powder 1 tablespoon sugar 1/2 teaspoon salt Enough cold water to make a soft dough Oil for frying DIRECTIONS 1. To make the festival...
Fiddlehead Ferns

Fiddlehead Ferns

In late May or early June, in the pine forests where blue grouse have just left for their lower elevation spring breeding grounds, wild fiddlehead ferns will be popping up in the forests of Colorado and are ripe for the picking.  In Asian markets, these d...
Fried Rattlesnake - Asian Style

Fried Rattlesnake - Asian Style

INGREDIENTS 1/2 pound rattlesnake meat, deboned 8-ounce bottle soy sauce 1 can olive oil cooking spray 1 pound bacon cut into 1/2-inch strips 1 red bell pepper, diced 1 green bell pepper, diced 1 yellow bell pepper, diced 1 large white onion,...
Galbi Jjim (Beef Short Ribs)

Galbi Jjim (Beef Short Ribs)

Beef short ribs Galbi jjim 갈비찜 Galbi jjim is one of the most popular Korean dishes. It’s made with beef short ribs and is often prepared for special occasions. Ingredients 2 lbs (about 1 kg) of beef short ribs, sliced to the ...
Green Beans with Sesame Sauce

Green Beans with Sesame Sauce

This simple recipe is one of our perennial favorites, as you can use it with any cooked greens, such as spinach, broccoli, broccoli rabe, turnip greens or mustard greens. Ingredients 1/2 lb green beans 1 Tbsp soy sauce 2 tsp sugar 1 Tbsp....
Green Curry Pheasant

Green Curry Pheasant

Serves 4. INGREDIENTS 1 small onion, sliced thinly from root to tip 1 tablespoon peanut or other vegetable oil Sea salt 1 15-ounce can of coconut milk 3 Kaffir lime leaves (optional) 3 tablespoons fish sauce (Red Boat brand ...
Green Sriracha Sauce

Green Sriracha Sauce

Adapted from Susan Feniger's Street Food. She says: I think this is the sauce that you'll always want to have in your fridge. A mildly spicy, almost fruity, herbal fresh condiment, it is fantastic on a piece of grilled fish, on roasted chicken, and on ...
Grilled Lemongrass Beef Skewers

Grilled Lemongrass Beef Skewers

Grilled Lemongrass Beef Skewers (Thit Bo Nuong Xa ) From Andrena Nyugen's Into the Vietnamese Kitchen Makes 24 to 30 skewers, to serve 6 to 8 Marinade: 1 shallot, chopped (about 1/4 cup) 1 teaspoon brown sugar 1/8 teaspoon salt...

Hawaiian Baked Spare Ribs

Islanders have recipes for ribs that are either sweet-sour, tomato based, or Japanese style.  This is the perfect marriage of many ideas encountered over the years and is our favorite. For the marinade: 1/2 c. apricot or pineapple jam 1/4c. ...
Hawaiian Fish Tacos

Hawaiian Fish Tacos

Hawaiian Style Fish Tacos 1 Fresh Fish Fillet per person (can be tilapia, cod, grouper, mahi mahi, or most any white fish) 4 tablespoons olive oil Sea salt and black pepper Flour for dredging Kick it up with a dash of Emeril's Essence Cajun Seasoning,...
Honey Roasted Duck Legs

Honey Roasted Duck Legs

Honey Roasted Duck Legs (Dui Vit Quary Mat Ong) By Andrea Nguyen, Author, Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors Serves 4 to 6 with 2 or 3 other dishes 4 cloves garlic, smashed with the broad side of a cleaver or chef’s k...
Hong Kong Noodles

Hong Kong Noodles

Hong Kong noodles do not take a back seat to Singapore Street Noodles, though they are featured in more of a wonton soup with noodles than those served straight-up in Singapore after cooking and stir frying in a wok.  Here's our favorite: INGREDIENTS: ...
Jamaica-Colorado Green Chile Stew

Jamaica-Colorado Green Chile Stew

Cooking time, about 20 minutes, serves 16.  Green chile stew recipe that I adopted for the Jamaicans at our polo club who always tease me for bringing everything smothered with New Mexico green chiles, so I adapted a Colorado green chile recipe to give ...
Jamaican Ginger Hot Sauce

Jamaican Ginger Hot Sauce

3 T. olive oil 1 medium white onion, sliced 2 cloves garlic, chopped 1 4" piece of fresh ginger, peeled and sliced 1 (1/2") piece fresh turmeric, peeled and sliced 3 whole cloves 1/2 star anise 1/2 t. mace 1 T. French...
Jamaican Patty

Jamaican Patty

Jamaicans love their patties, which those from the US might call hand pies or pasties.  Whatever you want to call them, these recipes from Two Sisters and a Meal feature more that your usual ground beef.   Ingredients For making the crust 1 ...
Jamaican Rice and Peas

Jamaican Rice and Peas

Ingredients 1 can (19oz) Kidney beans, including liquid 1 can (14 oz) Coconut milk Water (approx 1-2/3 cups) 2 cloves Garlic, chopped 1 Small onion or 2 stalks scallion, chopped 1 tsp Dried thyme 1½ to 2 tsp Salt, to taste 1 tsp Black Pepper 2 ...
Jerk Chicken

Jerk Chicken

Inspired from Jerk from Jamaica cookbook.  If you want to make a home-made Walkerswood type jerk marinade, just omit the soy sauce, nutmeg and cinnamon, and use the Scotch bonnet pepper, and lime juice instead of the vinegar.    My buddy, F, has been wo...
Jumbo Shrimp with Sugar Cane Logs and Mango Sauce

Jumbo Shrimp with Sugar Cane Logs and Mango Sauce

Ingredients: - (Salt and freshly ground black pepper to taste) - (Blanched leeks) - 2 tablespoon butter (unsalted ) - 1 tablespoon butter - 1 tablespoon garlic (fresh chopped) - 1 tablespoon ginger (fresh chopped) - 2 shallot ( sliced thin) -...
Kalbi (Korean Short Ribs)

Kalbi (Korean Short Ribs)

From our Korean friend, Sharon White.  We make these several times a month, as we can't get enough. For 4 lbs of L.A. Style Korean short ribs, you marinate them in (all amounts are approximate, feel free to adjust to your taste): 2 c. water ...
Kocheejung (Korean BBQ Sauce)

Kocheejung (Korean BBQ Sauce)

From Sharon White This is the recipe for Korean BBQ sauce. It makes a huge batch, enough to last Anglos for perhaps a lifetime or Korean families for only a year, but not to worry, put it in clean jars in a dark place, and refrigerate after opening....
Korean Bean Sprout Salad

Korean Bean Sprout Salad

This works for any banchan (Korean side dish), try it with shredded cabbage, sliced cucumbers, or julienned zucchini. 2 c. fresh mung bean sprouts 2 t. olive oil 2 t. toasted sesame oil 2 t. rice vinegar 1/4 t. gochugaru (red pepper...
Korean Green Onion Salad

Korean Green Onion Salad

This salad is the most well-known Korean BBQ salad. It pairs very well with meat. If you can’t buy the pre-sliced green onion, you have to thin slice it using your kitchen knife or a special tool like a green onion slice cutter. You slice it very thi...
Korean Salad and Dressing

Korean Salad and Dressing

This easy salad dressing makes use of common pantry items. When we made this, we used it on a simple salad of red leaf lettuce that we had with a side of Korean barbecue. Marja Vongerichten, the author of this recipe, also recommends using it with thin-sliced...
Korean-Style Braised-Short-Rib Stew

Korean-Style Braised-Short-Rib Stew

Korean-Style Braised-Short-Rib Stew (Kalbi Jim) Adapted from "L.A. Son: My Life, My City, My Food," by Roy Choi These Korean braised short ribs are slow simmered over low heat to a tender and sweet finish. It's hard to have leftovers with Kalbi Jim...
Lamb Satay

Lamb Satay

From Saveur 1 tbsp. tamarind paste 1 tbsp. dark brown sugar 2 tsp. peanut oil 1 1/2 tsp. ground coriander 1 1/2 tsp. ground turmeric 1 tsp. kosher salt 3 cloves garlic, chopped 3 large shallots, chopped 1 2″ piece g...
Lumpia with Thai Sweet Chile Sauce

Lumpia with Thai Sweet Chile Sauce

Lumpia is usually described as a Thai or Filipino version of egg rolls.  Lumpia can feature any number of ingredients, but common ones are ground meat and veggies packed neatly inside a simple egg-and-cornstarch wrapper that's shallow-fried to golden-brown goo...
New Style Sashimi

New Style Sashimi

 There is a lot of debate the that fresher the fish the better the sashimi.  Many chefs hold that the flesh of fresh just-killed fish is too "tight" and it benefits from a day of rest, but it should never be soggy or limp. From Nobu's cookbook Yield: ...
PF Chang's Copy Cat Lettuce Wraps

PF Chang's Copy Cat Lettuce Wraps

INGREDIENTS 2 tablespoon olive oil 1 pound ground chicken or turkey 2 cloves garlic, minced 1 onion, diced 1/4 cup hoisin sauce 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoons freshly grated ginger 1 teaspoon Sriracha, ...
Pho for Dem Hos

Pho for Dem Hos

THE BROTH 10 lbs beef bones, rinsed and soaked in cold water for 2 hours then drained 2 onions, unpeeled, halved 1 bunch scallions 2 big stalks fresh ginger, unpeeled 2 c. garlic cloves, pressed 1 c. star anise 1/2 c. coriander seeds...
Pho Ga

Pho Ga

Pho Ga (Vietnamese Rice Noodle Soup) Pho is a traditional Vietnamese noodle dish.  It is served in a bowl of rice noodles with thin cuts of beef, tendon, tripe, meatballs, chicken, or other meats.  Usually served with a separate plate of mint, Thai b...
Real Ramen Soup

Real Ramen Soup

Nick Kindelsperger  writes, "One sip of real ramen is enough. That’s all I needed to permanently erase all those memories of those pathetic packaged noodles, which I greedily warmed up in the microwave during college. One sip. Done. It was also enough to...
Rice

Rice

It was not until the late 19th century that the average Japanese person could hope to eat rice regularly, as prior to that most of the population subsisted on cheaper grains such as millet and barley.  There is only one type of rice in Japanese cuisine:  t...
Singapore Street Noodles

Singapore Street Noodles

INGREDIENTS: For the Noodles 16 ounces rice noodles, uncooked 4 tablespoons oil 8 ounces shrimp, peeled and deveined 8 ounces boneless skinless chicken breasts, sliced 1 tablespoon minced garlic 1 cup cabbage, sliced thin ...
Smoked Pheasant and Black Truffle Wontons

Smoked Pheasant and Black Truffle Wontons

INGREDIENTS 1 c. smoked pheasant meat, shredded 1/2 c. carmelized shallots, chopped 1/4 t. chopped garlic 1 T. black truffle chopped 1 t. truffle oil French sea salt to taste pepper to taste 20 wonton wrappers INSTRUCTIONS ...
Sushi

Sushi

In Denver, Sushi Den is the best sushi place I have ever eaten sushi. In Japan, cooking rice is taken seriously (like baking a perfect banquette in France) and is the first job assigned to any aspiring sushi chef. It usually takes 2-3 years to get promoted...
Tempura

Tempura

From Sharon White Flour Baking Powder Salt meats or fish such as firm grouper filets vegetables such as carrots, sweet potatoes, brocoli, onions or others Mix flour together with a small amount of baking powder and salt.  Place ...
Thai Beef Salad

Thai Beef Salad

When preparing this salad in advance, cook the beef, prepare the salad, and make the dressing, but do not combine until you are ready to serve. This is an ideal picnic dish that can be transported in 3 small containers, and assembled on the spot. INGREDIENTS ...
Vietnamese Spring Rolls with Peanut Sauce

Vietnamese Spring Rolls with Peanut Sauce

FOR THE SPRING ROLLS: Ingredients About 14 round rice paper wrappers About 1 cup fresh mint leaves About 7 oz cooked shrimps, peeled and sliced in half lengthwise (I weighted them before peeling them) About 14 lettuce leaves About...
Wontons

Wontons

From Lynn Christianson An easy appetizer sure to please all of your guests, young and old.  Find an interesting sauce for dipping, such as Chinese mustard or your favorite supermarket sweet and sour sauce.  For dinner party appetizers, we often fi...
Yakisoba

Yakisoba

Yakisoba is translated as grilled noodles (soba) and was originally derived from the Chinese chow mein. While chow mein uses soy sauce, the Japanese season this noodle with a Worcestershire sauce like thick sweet sauce, which you can buy at most well...
Café

Café

In France if you order, "un café, s'il vous plaît" (a cup of coffee, please), the waiter will bring you a café noir or café express, a small espresso-sized cup containing a few spoonfuls of dark, very strong espresso coffee. On the saucer will be a f...
Campfire Cuisine

Campfire Cuisine

My buddy, Nick Serracino, is a waterfowl and big game hunter, and the ultimate chef of campfire cuisine.  He has promised to help me safeguard his campfire recipes, which originate from the racetracks to the Colorado high country, for future generations ...
Baby Leek Gratin with Smoked Gubbeen

Baby Leek Gratin with Smoked Gubbeen

From Nick Serracino Serves 4 The recipe calls for a lovely smoked Gubbeen cheese, local to Ireland. A good quality, semi soft, cow’s milk cheese can work just as well. I happened to come across a nice, Irish style Gouda that worked great (Sam’s Clu...
Campfire Popcorn

Campfire Popcorn

For making popcorn while camping we have a fancy campfire popper, which is bulky.  Here is a neat trick for your next campfire: Popping corn Oil Aluminum foil INSTRUCTIONS: In the center of an 18″ x 18″ square of heavy-duty or doubled foil...
Cowboy Coffee

Cowboy Coffee

This is the primo recipe for campfire coffee.
Deep Fried Catfish Strips

Deep Fried Catfish Strips

From Jimmy Mashburn Put equal parts of cornmeal and flour in a big zip lock bag. Go out catch yourself some catfish and use the electric filet knife to skin yourself some freshly caught blue catfish, and then cut the filets into strips. Put ...
Pie Iron Recipes

Pie Iron Recipes

RECIPES The great thing about pie iron cooking is that it's easy for anyone to get involved which makes it all the more inclusive and fun when cooking in a group or with the family. Although the learning curve is slight for basic sandwiches and pies,...
Pitchfork Fondue

Pitchfork Fondue

Calamus Outfitters Pitchfork Fondue Recipe from Adam Switzer We use 6 oz. steaks.  The smaller the steak, the better it cooks.  Season lightly. Use any cooking oil, but peanut oil works the best for oil, and lard even better, but it’s getting har...
Chip Dip, Buffalo Quesadillas and Spicy Chicken Wings from Brooklyn's

Chip Dip, Buffalo Quesadillas and Spicy Chicken Wings from Brooklyn's

On Super Bowl weekend, more than a billion wings are consumed by Americans, making them America's favorite party food.  In fact, there are several books written on just wings, such as Debbie Moose's book, Wings.   She writes, "A whole wing comes in t...
Contact

Contact

Feel free to email me at sportingroad@gmail.com , if you like what you see, have any comments or suggestions.  Happy evenings in the French kitchen after days spent on the Sporting Road with paper shells, silk lines and fast horses. Remember, we onl...
Fondue

Fondue

Fondue had its beginnings in the Swiss-Jura (French) Alps and is now made all over the world. Fondues were traditional melted cheese or cubes cooked in oil or bouillon, and now include chocolate and all kinds of hot-pot cooking from all over the world. Traditionally,...
Court Bouillon Broth Fondue

Court Bouillon Broth Fondue

This is the basic court bouillon cooking style for fondue, with a recipe adapted from The Melting Pot, Dip Into Something Different , (2008), which is a great book for fondue recipes.  For making this recipe at home, we recommend the Trudeau 3-in-1 A...
Easy Swiss Fondue from The Melting Pot

Easy Swiss Fondue from The Melting Pot

Traditional Swiss Fondue from The Melting Pot, Dip into Something Different cookbook.  This is our favorite recipes for cheese fondue, but it is not traditional.  The authentic recipe is the Swiss traditional cheese fondue , or what in France is ca...
Fondue Bourguignonne Style

Fondue Bourguignonne Style

From The Melting Pot, Dip Into Something Different , which is a great book for fondue recipes. There are many delicious oils for Bourguignonne style fondues.  Canola is always a first choice for its mild taste.  Peanut oil adds a sweet flavor while o...
Ginger Soy Wasabi - Dipping Sauce for Fondue

Ginger Soy Wasabi - Dipping Sauce for Fondue

Adapted from The Melting Pot recipes Goes great with chicken or steak fondue or other meats. 1 c. soy sauce 1/4 c. local honey 1 T. chopped fresh ginger 2 T. wasabi paste Combine all ingredients in a bowl and whisk until blended.
Hoisin-Dipping Sauce for Fondue

Hoisin-Dipping Sauce for Fondue

Adapted from The Melting Pot, Dip Into Something Different , which is a great book for fondue recipes. 1.2 c. hoisin sauce 1/4 c. lime juice 2 T. fresh orange juice 1 T. chopped scallions salt and pepper to taste Combine all...
Island-Dipping Sauce for Fondue

Island-Dipping Sauce for Fondue

Recipe adapted from The Melting Pot, Dip Into Something Different , which is a great book for fondue recipes. INGREDIENTS 1/2 c. orange marmalade juice of 1/2 lime 1 garlic clove, minced 1 t. fresh chopped parsley 1 t. French sea...
Thai Peanut-Dipping Sauce for Fondue

Thai Peanut-Dipping Sauce for Fondue

This is a recipe adapted from The Melting Pot, Dip Into Something Different , which is a great book for fondue recipes. INGREDIENTS ½         c. orange juice ¼         c. Chinese plum sauce ¼         c. crunchy peanut butter 1    ...
The Original Melting Pot Chocolate Fondue Recipe

The Original Melting Pot Chocolate Fondue Recipe

Adapted from The Melting Pot cookbook Dip into Something Different which is the best guide for fondue recipes and techniques at home.  After making this at home several times, we can tell you that it is super easy and very delicious. We prefer this ...
Traditional Cheese Fondue

Traditional Cheese Fondue

This is for authentic Swiss or French fondue, but it's not my family's favorite, although is my personal favorite.  "Fondue" comes from the French verb fondue, which means “to melt.” So theoretically "la fondue" could be anything cooked in something melt...
Voodoo Cheddar Fondue

Voodoo Cheddar Fondue

This is my wife's favorite fondue.  Adapted from the Melting Pot, Dip into Something Different 2 ¾ cups (11 oz)     cheddar cheese, shredded 3 T.                          All-purpose flour 1 cup                        Beer (light beer recommended) ½ cup         ...
Wisconsin Trio Cheese Fondue

Wisconsin Trio Cheese Fondue

Adapted from the Melting Pot, Dip into Something Different INGREDIENTS 1 1/2 c. shredded butterkase cheese, preferably from Wisconsin 1 1/2 c. shredded Fontina cheese, preferably from Wisconsin 3 T. all-purpose flour 3/4 c. white...

French Picnic

Picture this:  a worn wooden cutting board, a well-patinaed Opinal knife, and a rustic French salami.  Perhaps another board with a cheese course featuring a French style home-made Boursin style cheese.  There is a simple joy to the custom of stirring th...
French Recipes

French Recipes

Most of the recipes on this site and served at our Chateau at home are French recipes.   Many of these "French recipes" are influenced by our travels along the Sporting Road and incorporate tips, tricks and ingredients from other cultures.  For instance, qu...
Friends from the Sporting Road

Friends from the Sporting Road

First, our four-legged friends make our adventures on the Sporting Road possible. Second, we have made a lot of two-legged friends along the Sporting Road as well.  Here's a list of just a few of them: G. Marvin Beeman, MFH and DVM, Arapahoe Hu...
4-Legged Friends

4-Legged Friends

Coming back soon...
Apple Cinnamon Dog Biscuits

Apple Cinnamon Dog Biscuits

4 c. Whole wheat flour 1/2 c. Cornmeal 1 Egg 2 T. Vegetable oil 1 small apple (grated) 1 t. Cinnamon 1 1/3 c. WaterIn a bowl combine all ingredients except the apple and water. Grate apple into mixture and add water. Mix until...
Ben Eden

Ben Eden

For our wedding in France, we selected a wedding photographer, Ben Eden , who is a  fine art documentary photojournalist with credits in Time Magazine, National Geographic, etc., who dabbles in wedding photography when he is not on other assignments.  Th...
Brittanys

Brittanys

LINKS Our favorite Brittanys: NFC/DC/AFC 8x Am Fld Ch. TEQUILA'S JOKER "TJ" NAFC/FC/AFC 5X Am Fld Ch. JIM DE BOB'S SPARKS A DAN D ABC & Brittany Field Trial Hall of Fame 2X Am Fld Ch. FC/AFC JIM DE BOB'S SUPER STARR "Starr" NFC...
RUE CHASSE BODHISATTVA

RUE CHASSE BODHISATTVA

"Bodhi" 7-29-1997 Sire NAC FC AFC JIM DE BOB'S SPARKS A DAN D HOF Dam Twin Oaks View Point of Aluvia DOB 7-29-97 OFA Owner Rue Chasse Brittanies Stats PEDIGREE...
RUE CHASSE COUNT REMY` DEE

RUE CHASSE COUNT REMY` DEE

RUE CHASSE COUNT REMY` DEE "Remy" Born 07-01-08  Remy is out of the famous NFC DC AFC TEQUILA'S JOKER and FC AFC JIM DEBOB'S SUPER STARR, the same as my prior dog Bodhi from these same lines. Sire Dam DOB 07-01-08 ...
Buz Fawcett

Buz Fawcett

Buz Fawcett, renowned side by side shooting instructor and exhibition shooter has been featured in the following: Sporting Clays Magazine "What is Instinctive Shooting" by Buz Fawcett Outdoor Life "Primal Shot" Article about Buz Fawcett Mens H...
Family and Friends Recipe Page

Family and Friends Recipe Page

Dill Dip - Joyce 1 c. sour cream 1 c. miracle whip Dash garlic salt 2 T. dill weed 2 T. dried onion 1 t. accent 2 T. parsley flakes Kocheejung by Sharon White Add 1 gal ground red peppers. Add boiling barley...
Frank Sawyer

Frank Sawyer

Frank Sawyer's Killer Bug
Frank Sawyer's Killer Bug

Frank Sawyer's Killer Bug

Frank Sawyer's Killer Bug is a very productive fly and is simple to tie, my favorite kind of general purpose fly to be combined with an RS2 in a two-fly rig.  It simply requires knitting yarn, some copper wire and a hook.  Frank Sawyer used to tie thes...
Gary Ruppel

Gary Ruppel

Gary Ruppel is our bird dog trainer extraordinaire from Kiowa, Colorado. One of Remy's first days being introduced to the gun on birds with Gary Whoop Remy on Point with Mr. Bobwhite staring back Lauren and her Uncle Gary.  Gary lov...
Jim Fergus

Jim Fergus

Books  by Jim Fergus Braised Lamb Shanks  Recipe from Jim Fergus Sage Grouse ala Georgio  Recipe from Fergus's A Hunter's Road Writers don’t exist without readers. There is always a special, symbiotic bond between those who put words down...
John Hagen

John Hagen

John is great fishing guide, goose guide, duck guide and a good friend of ours.  He is also a well-known professional fly tier. Visit him online at www.johnhagenoutdoors.com
Rim Chung

Rim Chung

Rim Chung invented the RS2 fly some forty years ago.  My friend, Ferenc Horvath, has a site devoted to Rim at www.rs2fly.com .  He features the RS2, the Plebby and the Avatar flies that Rim exclusively has used for the past forty years.  I have developed a s...
Avatar

Avatar

Hook Fly Fishing put up a couple of videos of Rim tying the RS2  and his more recent and also successful sequel to the RS2, the Avatar Fly .  Here are the links: http://hookflyfishing.blogspot.com/2010/06/fly-tying-video-rs2-by-rim-chung.html ...
Moldable Lead Weight for Nymph Fishing

Moldable Lead Weight for Nymph Fishing

 The tungsten product which Rim Chung and I are using can be purchased from Cabela's for about $5 a pack and is called Soft Tungsten Tacky Weight.  We mix this with the original lead we used called Shape-A-Wate, which is nearly impossible to get...
Plebby

Plebby

If you agree that the RS2 is a rather elegant looking fly, then the plebby is designed to be a plain companion in appearance.   It is used as the upper fly, tied at least 20 inches above the RS2.  Since the new fly proved to be very effective, Rim ...

RS2 Fly

Tying the RS2 fly is shown at www.rs2fly.com 
The Bare Hook Fly

The Bare Hook Fly

Rim Chung once pointed out to me that the other thing to keep in mind is that when we talk about most closely matching the hatch, we may not be talking about a fly that most loosely resembles the living insect.  Instead a more impressionistic fly that ...
Shane Stalcup

Shane Stalcup

A fellow fly tier and fishing friend of mine, Shane Stalcup, has passed away this year at just 48 years old.  Shane was a student of the legendary René Harrop, and produced incredible lines of innovative patterns featured in Fly Tier magazine, more than ...

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Hungarian Recipes

Hungarian Recipes

During Hungary's history, the was influence by many ethnic gastronomies.  I particularly fancy the portion of their history where they lived a semi-nomidic life as hunters and fishermen, a feat which I aspire to attain. But in settling down, the Turks and ...
Bajai Halászlé

Bajai Halászlé

Bajai Halászlé - Carp Soup - Hungarian Fisherman's Soup From Ferenc Horvath   Introduction The Bajai halászlé is a well known dish in Hungary.  The key ingredient is carp, which many consider to be a trash fi...
Bean Soup a la Ferenc

Bean Soup a la Ferenc

From our friend, Frank Horvath Equipment: Large ( 6 Qt. ) Chamba Soup Pot ( clay bean pot ), large skillet with cover for mirepoix Ingredients: 1.5 cups Borlotti beans from Rancho Gordo soaked overnight 3 or so pieces of Smoked ...
Budapest Pheasant with Quince

Budapest Pheasant with Quince

From Kulacs Restaurant, Budapest, Hungary My other favorite restaurant in Budapest is Gundel, 2 Állatkerti Út, Budapest 1146 +36 1 468 4040Founded by 1894 by Janos Gundel, this establishment has been called the best restaurant in Europe and some s...
Chicken Noodle Soup

Chicken Noodle Soup

Chicken Stock and Chicken Noodle Soup From Ferenc Horvath Ingredients 1 (3- to 4-lb) chicken cut into large pieces • 8 cups of water • 3-5 Allspice for stock • 1 tsp peppercorns for stock • 1/4 inch slice of ginger for stock • 1 large onion cut...
Cucumber Salad a la Juhász Katalin

Cucumber Salad a la Juhász Katalin

From Ferenc Horvath Ingredients 2 English Cucumbers (these are the long, skinny cucumbers), skinned and slice, but you can also use other cucumbers as long as the quantity is about right. 1/2 yellow onion chopped fine (shredded is even better)...
Hungarian Partridge with Gin & Juniper Berries

Hungarian Partridge with Gin & Juniper Berries

Roll 4 de-boned Hungarian partridge (you can substitute any game bird or chicken) in 12 finely crushed juniper berries (use a mortar and pestle to grind).  Salt and pepper to taste. Melt a stick of butter over medium-high heat and sear breast file...
Rakott Krumpli a la Horváthné

Rakott Krumpli a la Horváthné

From Ferenc Horvath INGREDIENTS About 3 pounds of Russet potatoes, uncooked, peeled, sliced thin (5 mm) 1 - 1.5 package cooked, smoked sausage, sliced thin (5 mm) 10-12 hard boiled eggs peeled, sliced with egg slicer at the time when assembling...
Irish Recipes

Irish Recipes

One of our favorite travels along the Sporting Road has been Ireland.  From Dublin, to Waterford, to Galway, to County Cork and all place in between, there is no denying that the Irish have a love of scenic splendor, stunning landscapes and the pleasure ...
Boxty

Boxty

Boxty Makes 8 servings 1 cup shredded raw peeled potatoes 1 cup mashed potatoes 1 cup white flour 1 teaspoon baking powder 1 teaspoon salt 1 tablespoon butter, melted 1/2 cup milk black pepper oil for frying ...
Full Irish Breakfast

Full Irish Breakfast

This is a traditional "full breakfast" — called "full" because it's not just a measly European "continental breakfast" of coffee, tea, fruit juice, and pastries. The British require meat. The dish has as many names as it has components: It's also called a...
Irish Soda Bread

Irish Soda Bread

Of all the types of Irish bread, soda breads probably the best known, although Irish cooks even use potatoes and Guinness in their breads. Soda bread is made with buttermilk, the acid in which reacts with the baking soda to make the bread rise. Originally,...
Irish Stew

Irish Stew

The pot is filled with water and whatever meat, gain or vegetable is available for  this day-long cooking.  Serve with brown soda bread. Serves 6 Ingredients 400g lamb shoulder, fat removed and diced 2cm cubes 100g white onion, peeled a...
Porridge

Porridge

My grandfather used to make the best porridge or oatmeal.   This is comfort food at its finest.  It starts with a combination of steel-cut oats and rolled oats.  And then you just stir you way to creamy goodness and top with natural sweeteners such as ...
Scotch Duck Eggs

Scotch Duck Eggs

There’s nothing remotely Irish about Scotch eggs, which were invented by the famous Fortnum & Mason department store in London.  Now this recipe may have originated in London, but Irish, English and Scottish people have embraced these picnic and pu...
Shepherd's Pie

Shepherd's Pie

If you see Connemara lamb on the menu in Ireland, don't pass it up, for it is favored in the restaurants around County Galway.  The raw flesh is a dark ruddy color, with small striations of fat.  The lamb are hardy, feeding on mountain herbs and grasses a...
Ulster Fry

Ulster Fry

Margaret Johnson, aka “The Irish cook,” debuted her seventh Irish cookbook which is our favorite entitled, “Flavors of Ireland: Celebrating Grand Places & Glorious Food” (Ambassador International, 2012).  Adapted from www.northerncuisines.com. She points o...
Italian

Italian

"Man does not live by bread alone, he must eat something with it."  Pellegrino Artusi Italians are self-described as very impatient people.  The Italian concept of antipasti (which means "before the meal") is a fairly modern thing, which is the original s...
Antipasti

Antipasti

Antipasti is more of an idea than a recipe.  In France, this idea is called a charcuterie plate, and features, country pate, smoked duck, salumi, pickled red onions, and pretzel bread.  Here are my ideas of what makes a good antipasti platter, but feel f...
Bow Tie Pasta Caprese

Bow Tie Pasta Caprese

Adapted from Zabar's INGREDIENTS: 1 Lb DeCecco Bow Tie Pasta (Farfalle) 1 Whole Bulb Fresh Garlic ½ c. Olive Oil 1 bunch Fresh Basil 12 oz. Ripe Cherry Tomatoes 1 Lb Boconccini (Small Fresh Mozzarella Balls in water, drained) ...
Bow Tie Pasta with Fried Eggs

Bow Tie Pasta with Fried Eggs

This quick and easy recipe serves 4.   Jacques Pepin is one of my favorite televsion chefs and his book Fast Food My Way is great for the home chef who desires easy and delicious recipes.  This one takes 15 minutes. INGREDIENTS 12 oz b...
Eggplant Parmesan

Eggplant Parmesan

SERVES 4 This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped. This recipe i...
Fettuccine Alfredo

Fettuccine Alfredo

Fettuccine Alfredo as served in Rome is simply fresh fettuccine, creamy butter, and fragrant Parmigiana Reggiano.  It is often embellished with heavy cream, which we prefer.  Others add mushrooms, peas, garlic, or other additions such as shrimp or chicken. ...
Gluten-Free Pizza

Gluten-Free Pizza

Topping: 1 teaspoon olive oil 1/4 pound bulk sausage or pepperoni (check label for gluten) 1 cup chopped red bell pepper (about 1 small) 1 cup sliced button mushrooms 1/2 cup finely chopped onion (about 1 small) 1 small garlic clove, ...
Hot Dish

Hot Dish

Hotdish is a baked or stove-top casserole and commonly appears at family reunions and church suppers in Minnesota, where there is a heavy French influence from Quebec.  Often, this is simple cooking, featuring ground beef and canned vegetables or soup, ...
Insalata Caprese

Insalata Caprese

Just four ingredients, so make sure you buy the freshest and best possible.  This dish highlights the secret of Italian food, which isn't fussy, but it does require simple, fresh, and ripe ingredients.  We make this as a starter or side salad at least onc...
Instant Polenta

Instant Polenta

Serves 6 4 c. chicken stock or water 1 c. instant polenta (or course grind cornmeal a/k/a grits) 1 c. whipping cream 1 1/4 c. Parmesan cheese 2 t. butter 4 T. Parmesan cheese, for the gratin French sea salt and freshly ground...
Italian Rabbit Stew

Italian Rabbit Stew

This recipe comes from a chef in Scotland, who is of Italian decent.  His favourite game dish is an Italian Rabbit Stew. This recipe was passed onto him from his mum.  So it's very old and authentic Umbrian Cuisine. Cut rabbit in pieces – but keep on ...
Lasagne

Lasagne

Scholars often speculate that lasagna, a dish known in ancient Rome, was the origin of Italian lasagne.  This is my favorite recipe for lasagne.  It takes about an hour, but it serves 12 and is worth the effort and it feeds a crowd FOR THE SAUCE: 1 l...
Linguine with Jalapeño Pesto

Linguine with Jalapeño Pesto

Adapted from a recipe by  Mario Batali. Serves 8-10 as a first course, 6 as a main Jalapeño pesto: 6 fresh jalapeño peppers, cored and seeded 5 fresh Serrano chilies, cored and seeded 1/2 medium red onion, chopped into ¼-inch dice ...
Margherita Pizza

Margherita Pizza

Margherita toppings of tomatoes, basil and mozarella are a favorite and were devised for a special feast of Queen Margherita to show off the colors of the Italian flag, but you can also try the three signature ingredients of Campanian cuisine--cherry...
Penne with Vodka Sauce

Penne with Vodka Sauce

I have been making this dish since college days and the first version of it came from a penne all'arrabbiata recipe, which translates as "enraged penne."  The sauce can be hot to very hot, depending upon the amount of dried red pepper that you decide ...
Pesto

Pesto

Pesto freezes very well, if the cheese is left out until after dressing the pasta with the sauce. 2 c. fresh basil leaves, lightly packed 1/2 c. grated Pecorino Romano cheese 4 gloves garlic, crushed 1/2 c. olive oil 1/2 chopped, toasted ...
Quick Chunky Tomato Sauce

Quick Chunky Tomato Sauce

Ingredients 2 tablespoons olive oil 1/2 medium onion, diced 1 tablespoon chopped garlic 1 (28-ounce) can Italian Cento whole plum tomatoes and the juice 2 tablespoons Italian herb seasoning 2 teaspoons red pepper flakes Salt...
Salsa All'Amatriciana

Salsa All'Amatriciana

The recipe is from one of my favorite simple, Italian cookbooks, Everyday Italian by Giada de Laurentiis.  This is super easy and fabulous.   Perfect with bucatini, perciatelli, or spaghetti. INGREDIENTS 2 tablespoons olive oil 6 ounces pa...
Spaghetti alla Carbonara

Spaghetti alla Carbonara

I have been making this super easy pasta dish since law school days.  The first recipe I had for it said that it was a typically Roman dish that used heavy cream, Pecorino Romano, a sheep's milk cheese and pancetta, a cured but not smoked bacon.  The R...
Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

Spaghetti alla Puttanesca is translated as “Whore’s Pasta”, aptly named, as it is hot, fast and easy.  One of many legends asserts that the ladies of the night would attract their clients with the enticing aroma of this flavorful and gutsy dish and an...
Tagliatelle al Ragu Bolognese

Tagliatelle al Ragu Bolognese

This is not your typical tomato-laden American-style meat sauce, this is the simple, real meat ragu of northern Italy.  This recipe takes me right back to my travels to Bologna.  And, since we haven't been able to improve upon this recipe, so here is...
Tuna and White Bean Salad

Tuna and White Bean Salad

Tonno e Fagioli or Tuna and White Bean Salad is an easy no cook dish that literally can be whipped up in under 5 minutes.  Ventresca, or tuna belly, packed in olive oil is best for this dish.  Do not use the tasteless water packed tuna.  Flott br...
Les Menus

Les Menus

At our dinner parties at the Chateau, we serve based upon a table d' hote model, there is one menu and one menu only, of three to seven courses.  The composition of the menu requires a tactical mastery, a sense of tastes, and execution with imagination and p...
Le Menu Dejeuner

Le Menu Dejeuner

Le menu at lunch (dejeuner ) usually features a 2-3 course formal menu, or sandwiches and salads as part of a multi-course lunch. For an inexpensive and speedy lunch, visit a boulangerie for a pre-made sandwich-to-go on a crispy baguette.  But our favorite, ...
Quiche Lorraine

Quiche Lorraine

Quiche Lorraine is the purest of all quiches, with its egg custard accompanied only by bacon and cheese.  It hails from the Lorraine region of France, in the northwest.  Every chef has his or her own version, as does every home cook.   Some go heavier on ...
Le Petit Déjeuner Menu

Le Petit Déjeuner Menu

This is the typical French breakfast menu, which may include some or all of the following offerings at our château: Rôties fromage Croissant frais du jour Salade de fruits Croissant, bagel et muffin anglais déjeuner avec oeufs, bacon...
Bacon

Bacon

If you think that cooking bacon in the microwave is a bit declasse`, as we did, try it for yourself.  We got this recipe from Jacques Pepin who writes, "I learned how to cook bacon in the microwave oven from my wife and I now never cook it any other w...
Baked Eggs in Ramekins

Baked Eggs in Ramekins

Oeufs en cocotte Baked eggs in cream-filled ramekins creates a richly flavored dish and it is very pretty presentation for the table.  The word cocotte has dual meanings:  a kind of pot and a flirtatious lady of a certain sort.  It is covered in cr...
Breakfast Caserole

Breakfast Caserole

From Edie Thompson INGREDIENTS 6 slices bread 1 lb. sausage (can also substitute ham) 1 c. grated Cheddar cheese 6 eggs 2 c. milk 1 t. dry mustard (can substitute mustard from a jar) 1 t. salt dash pepper (we like to kick ...
Broadmoor Bloody Mary

Broadmoor Bloody Mary

The best Blood Mary's that we have ever had are served at the Broadmoor Hotel, where we were engaged many years ago.  They serve them in a tall, thin glass, garnished with a pickle, olives, lime, and a stalk of celery. It's a meal in a glass. We bribed th...
Oeufs au Miroir

Oeufs au Miroir

Oeufs au Miroir Eggs in Mirror sounds more magical than Sunny Side Up, but whatever you call fried eggs, they are the favorite around our breakfast table.  Usually we take them with bacon or the French way, with a slice of ham underneath, as was c...
Omeletttes

Omeletttes

Often in a French kitchen, the first test assigned to a new chef is the making of an omelette or omelet.  Like all things, perfection is often hard to attain, but practice makes perfect.  The elegance of this omelet is in its simplicity. A mixture of f...
Scrambled Eggs with Wild Mushrooms

Scrambled Eggs with Wild Mushrooms

Oeufs Brouilles aux Champignons Sauvages (Scrambled Eggs with Wild Mushrooms) Adapted from The Country Cooking of France Serve the eggs with crusty country bread or on a slice of toast.  We prefer a few thin slices of pan de mie or other whi...
Waffles

Waffles

Ingredients 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1-3/4 cups reduced fat milk 6 tablespoons vegetable oil 2 large eggs Instructions Place ingredients in a large mixing bowl and combine...
The 17 Course Classic French Dinner Menu

The 17 Course Classic French Dinner Menu

17 Course Classical French Dinner Menu An 18th century merchant and chef named Boulanger forever changed modern food service by selling dishes he called"‘restoratives"’ – a word which is now considered the prelude to the modern term, "restaurant."  Before t...
The 7-Course Classical French Menu

The 7-Course Classical French Menu

This is your classical 7-course French dinner menu as served at the Chateau.  Yes, there are nine numbers listed below, but cafe isn't really a course to itself, but it is there to remind you that we take the coffee after the dessert, not with it, and ...
Moroccan Recipes

Moroccan Recipes

Moroccan cuisine is one of the finest cuisines in the world and one of the reasons for this is its remarkable diversity of influences. This diversity of influence and East meets West sort of style inspires my own cooking at the chateau. One can trace ...
Adana Kebab

Adana Kebab

Serves 6-8 Ingredients: 1 lb ground lamb 1 lb ground veal 4 teaspoons olive oil, for brushing on pita's 4 teaspoons salted butter, small cubes 1 red bell pepper, minced 1 medium yellow onion, minced 3 garlic cloves, minced...
Bastmati Rice

Bastmati Rice

Ready in 45 minutes and serves about 6. This is a savory Indian style Bastmati rice dish is flavored with whole spices and fried onions.  Rinsing and soaking the rice (we prefer Royale brand) before cooking makes all the difference.   Just warn yo...
Chai Tea

Chai Tea

Bring to boil: 6 c. water 1/3 c. milk Add: 1 stick cinnamon 6 green cardamoms 6 whole cloves 12 black peppercorns 12 t. sugar Turn off heat, cover and set for 10 minutes. Add 6 heaping teaspoons of black leaf...
Cilantro Cutney

Cilantro Cutney

With Fly Fishing the Yemen hitting Netflix and other DVD rentals this week, this chutney which is called z'houng in Israel and is the equivalent of harissa in Tunisia was featured in the movie.  It's  a spread used like butter in all sandwiches.  You ca...
Couscous

Couscous

Couscous is the national dish of Morocco and is served throughout the Middle East, North Africa and Mediterranean.  The grain is made from durum wheat which has been ground and then rolled in flour, usually cooked by steaming.  Traditionally the couscous w...
Eggplant Caviar

Eggplant Caviar

In most of the Middle East, this dish is called baba ganoush.  In France, it's termed caviar d ‘aubergine. While some prefer to add garlic, we find it overwhelms the mild eggplant taste a bit. 1 large eggplant 1 onion, chopped Juice of 1 ...
Garlic Sauce – Taratour

Garlic Sauce – Taratour

This delicious garlic sauce is used as a condiment with fallafel, fowl, meat or vegetables in the manner of mint sauce, horseradish or ketchup. 1 large heads of garlic, peeled 1 egg 1 t. salt 1/2 cup extra virgin olive oil 2 T. freshly...
Greek Salad

Greek Salad

Some people think that a Greek salad is a few olives, cucumbers, tomatoes and block of feta, possibly on some lettuce.  This dish is served throughout the Mediterranean, with every meal from breakfast to dinner, and can be anywhere from rustic to refined.  I...
Hummus

Hummus

After trying at least a dozen hummus recipes, I have finally gotten near to perfecting restaurant quality hummus, thanks entirely to Maureen Abood's book, Rose Water & Orange Blossoms, which is an awesome book on middle eastern cooking, and she writes ...
Kibbeh or Kofta Meatballs

Kibbeh or Kofta Meatballs

Quick Lamb Meatballs, which you can use in place of gyro meat for a perfect home-made pita sandwich.  This is one of my go to recipes during the week, often making them twice a month, as they are quick, cheap and easy to make.  Serve with pita bread, a...
Kofta Kebabs

Kofta Kebabs

Kofta is kebabs made with ground rather than cubed meat. Ingredients Kebabs: 4 cloves garlic 1 tablespoon kosher salt, plus a pinch 1 pound ground beef chuck or lamb 3 tablespoons grated onion 3 tablespoons chopped fresh flat-leaf...
Lamb Pilau (Ghosh ni akhni)

Lamb Pilau (Ghosh ni akhni)

Cooking and Preparation Time:  About 2 hours You might think at first glance there is little difference between akhni and biriani, but what distinguishes them is the cooking technique and final presentation. Biriani is a rich sauce thickened with fr...
Lamb Tagine

Lamb Tagine

This delicious tagine features fava beans (broad beans) in a delicious, tangy sauce flavored with ginger and preserved lemons. Beef or goat meat can be substituted for the lamb. INGREDIENTS: 1 lb. lamb, cut into 3" or 4" pieces (or chicken t...
Moroccan Lemon Chicken

Moroccan Lemon Chicken

My friend, Ferenc Horvath, makes traditional Middle Eastern lemons, preserved in brine made from salt and their own juice. Choose the best quality green olives, freshly pitted at home.  This dish is best made in a tagine , a cone-shaped ceramic cooking ...
Moroccan Mint Tea

Moroccan Mint Tea

Mint tea is a symbol of hospitality an d is offered to guests upon arrival.  The serving of the tea acquired a ceremonial ritual and is served in front of guests and upon high ocassions, from ornated Victorian-style tea pots on silver trays with tiny...
Moroccan Quail

Moroccan Quail

Inspired by Ferenc Horvath’s Bricked Chicken Recipe While you can make this with pre-ground spices, I strongly urge you to use the whole cinnamon, seeds and peppercorns for the most authentic, fresh and intense flavor in this grilled quail recipe! ...
Mukhwas

Mukhwas

Chandan Mukhwas 5 in 1/ Mouth Freshener 230 grams for $12 is difficult to beat with a home-made recipe and features betel nut.  Chew and swallow the juices, while spitting out the hulls in an appropriate place.  This an after dinner mint, mouth freshener and ...
Nabulsi Cheese Starter

Nabulsi Cheese Starter

Nabulsi (or naboulsi) is one of the white brined cheeses made in the Middle East. Its place of origin, Nablus, is well-known throughout the West Bank and surrounding regions of Lebanon. It is the number one cheese consumed in Jordan.  Produced primarily from...
New Bride Chicken Vindaloo

New Bride Chicken Vindaloo

New brides in Indian have to learn to cook for their husband's and they are traditionally taught by their mothers.  This is one of the first recipes they are often taught, as it is simple and easy to master.  It works equally well with chicken or lamb.  ...
Olives

Olives

There are three basic types of olives--green, violet and black--which reflect their stage of ripeness as all of them start green.  Use green or violet olives for tagines and if you find them too salty, soak them in water for up to an hour before cooking. You can...
Pear and Leaf Salad

Pear and Leaf Salad

Ingredients 2 firm but ripe pears such as Comice, cored and sliced 4 oz salad leaves such as rocket, endive, chicory, watercress, argula or lamb's lettuce 3 T. olive oil juice of 1/2 lemon French sea salt freshly ground black p...
Preserved Lemons

Preserved Lemons

Lemons which are preserved in salt lose their sharpness and acquire a distinct mellow flavor.  There are a common ingredient in Moroccan cooking.  It is worth making your own, though they can be bought in Middle Eastern markets.  Normally just the peel...
Roast Squab or Game Hens

Roast Squab or Game Hens

You can substitute Cornish game hens for the squab used at Gary Danko in San Francisco, which is where this recipe is adapted from. At the restaurant, the squab is stuffed with a mixed-grain pilaf. We suggest serving this with couscous or rice. INGREDIENTS ...
Slow Roasted Tomatoes

Slow Roasted Tomatoes

Well I still think that slow roasting  is a fantastic way to cook plum tomatoes.  They aren't dried out like sun-dried tomatoes.  They are sweet and still a little plum and have an incredible flavor. Slow Roasted Tomatoes Plum tomatoes, halved len...
Sugared Orange Slices

Sugared Orange Slices

Adapted from Arabesque These orange slices can be served with coffee or tea, or as an improvised sweet at the end of a meal, accompanied by creme fraiche or thick heavy whipped cream. They keep for weeks in the refrigerator so you fix them in advance. INGREDIENTS: ...
Tahini

Tahini

While you can buy jarred tahini sauce, it is better if make your own, which will be free from any preservatives.  Tahini is used to make hummus and other dipping sauces. Ingredients 2 c. sesame seeds 1/4 c. olive oil Directions Pr...
Tahini Sauce

Tahini Sauce

In Egypt and Lebanon, this is served with the initial spread of bread and fresh fish.  It als is used in falafel sandwiches and is mixed with chopped parsley or cilantro. INGREDIENTS: 1 c. tahini paste 1/4 c.  lemon juice 2 small c...
Tzatziki Yogurt Sauce

Tzatziki Yogurt Sauce

2 c. Greek Yogurt 2 T. olive oil (or lemon juice for a different flavor) 1 garlic clove, finely minced and then smashed with 1 T. French sea salt 1 small cucumber, seeded and diced into small chunks 1 T dried mint crushed between your palms (or finely ...
Notes for All Recipes

Notes for All Recipes

We decided to throw out the family cookbook---that is not to imply that there were not any good recipes in the family recipe book, it's simply that it became too tattered and, to some degree, no longer alive. We thought that we might publish a cookbook ...
Occassions

Occassions

Bastille Day Boxing Day Braai Easter Hunt Ball Kentucky Derby Mardis Gras Mother's Day New Year's Day Noël St. Patrick's Day Thanksgiving       Oysters       Cranberries       Gravy       G...
Bastille Day

Bastille Day

Bastille Day From Wikipedia, the free encyclopedia Bastille Day is the French national holiday which is celebrated on July 14th of each year. In France, it is formally called La Fête Nationale (The National Celebration ) and commonly le ...
Crawdad Boil

Crawdad Boil

This is our favorite fare for a summertime party and we usually do this dish on Bastille Day.  Grab yourself a bucket of beer and order some live crawdads, if you don't have a trap and live next to a bayou.  Most grocers can special order them or there a...
Boxing Day

Boxing Day

Boxing Day is the day after Christmas Day, when traditionally servants and tradesmen would receive gifts from their employers, known as a "Christmas box."   Today, Boxing Day is still celebrated in the UK and some other Commonwealth nations. In Britain, ...
Braai

Braai

From Wikipedia, the free encyclopedia The word braaivleis (Afrikaans pronunciation:  [ˈbrɑe.flæɪs], English:  /ˈbraɪfleɪs/) is Afrikaans for "grilled meat." A typical braai on a small braaier The word braai (plural braaie ) is Afrik...
Christmas - Noël

Christmas - Noël

CHRISTMAS EVE We serve the traditional French Canadian tourtiere, or mince meat pie on Christmas Eve or Reveillon. French Canadian Tourtiere  Ingredients 1 pound lean ground pork 1/2 pound lean ground beef 1 onion, diced 1 clove ...
Frosted Christmas Cookies

Frosted Christmas Cookies

White Christmas Cookies by Joyce 2 c. sugar 1 c. shortening 2 eggs 1 c. sour cream 1 t. vanilla extract 1 t. baking powder 1 t. salt 1 t. baking soda 5-6 c. flour Mix in order given, all but flour.  Stir in flour.  Cut i...
Fudge and Divinity

Fudge and Divinity

  In recent years we have been making the Thompson fudge , but we believe this recipe from Grandma may be nearly as good and is very similar (but also perhaps more reliable, as the Thompson fudge can be temperamental to get it to come out properly): Grandma’s F...
Noel

Noel

On a few occasions while I was growing up, my grandmother used to take me to Midnight Mass on Christmas.  Christmas Mass is a time to celebrate family and generosity.  It is a period marked by ritualized family reunions, gifts and candy for children, gift...
La Bûche de Noël

La Bûche de Noël

From Wikipedia, the free encyclopedia The original Yule log recipe emerged during the 19th century.[citation needed] It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced...
Closing Hunt & Calcutta

Closing Hunt & Calcutta

Our closing hunt and calcutta party is always held at Tweet Kimball's Cherokee Ranch & Castle.  We love having our hunt here, followed by Bow Tie Canapés  from Tweet's favorite recipe book of recipes for entertaining.  
Easter

Easter

Spiral Cut Ham with Cinnamon Glaze Pre-heat oven to 325°F.  Shake 1 T. flour in Reynolds Oven Bag and seal ham inside with the cut end down.  Cut six 1/2-inch slits in the top of the bag.  Bake for 2 hours or the directions contained on the ham, d...
Easter Eggs

Easter Eggs

Huevos Haminados is a Passover tradition of dying eggs with onion skins.  I always find it interesting that most Christian traditions can be traced back to Jewish or pagan traditions.  Try it with both yellow and red onions, on white and brown eggs. ...
Ham and Split Pea Soup

Ham and Split Pea Soup

A great way to use up your leftover Christmas or Easter ham with this delicious and hearty soup. Prep:  20 min.;  Cook: 1 hr. 20 min.  Serves 12 or more. INSTRUCTIONS: 1 lb. dried split peas 1 ham hock (optional) 3 T. unsalted butter ...
Shepardic Eggs

Shepardic Eggs

Recently I tried an interesting recipe for 300-minute eggs from Morocco. The original appeared in Paula Wolfert’s book, The Slow Mediterranean Kitchen, which is one of our favorite Middle Eastern cookbooks together with The Arabian Nights by...
Halloweeen

Halloweeen

Pumpkin Soup Roasted Pumpkin Seeds
Pumpkin Soup

Pumpkin Soup

This is our new favorite recipe, both for flavor and for complying with our desire to "waste not, want not," within reason anyway.  If you have ever felt guilty throwing away your jack-o-lantern or were left wondering if you could have done something el...
Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Roasted pumpkin seeds are a favorite for Halloween snacking at our house.  We roast them fresh while carving the jackolanterns.  Some like to spit out the shells favoring just the nut meat inside.  While others eat the shells and the nut meat together.  Wha...
Hunt Ball

Hunt Ball

I just read a criticism on the Internet, about hunt balls and one observer wrote, "Around these parts, anyone can follow the hunt, even if it's a donkey you're riding, but only the cliquey horsey set go to the hunt ball. They're the ones who wear the ta...
Kentucky Derby

Kentucky Derby

The Kentucky Derby   is a Grade I stakes race for three-year-old Thoroughbred horses, held annually in Louisville, Kentucky on the first Saturday in May, capping the two-week-long Kentucky Derby Festival. The race is one and a quarter mile (2 km) and...
Mint Julep

Mint Julep

The traditional drink of the Kentucky Derby, the mint julep, is served in sterling silver julep cups (a Southern tradition is to buy one for your teenage daughter each Derby Day so that she has a proper set upon adulthood) and held by rim in order fo...
Pimento Cheese

Pimento Cheese

There are so many variations of pimento cheese in the south that it is said, "there are as many variations of pimento cheese as there are cooks who make pimento cheese."   This one comes from a story in Garden & Gun Magazine.  We'd love to hear fr...
Pimiento Cheese

Pimiento Cheese

On Derby Day you simply have to have the favorite cheese spread of the South, pimiento cheese. There was a great article in Gun & Garden Magazine a while back that explained why you shouldn't get too tricky with pimento cheese.  This is not a dish ...
Mardis Gras

Mardis Gras

Mardis gras refers to events of the Carnival celebrations, beginning on or after Epiphany and culminating on the day before Ash Wednesday. Mardi gras is French for "Fat Tuesday" (in ethnic English tradition, Shrove Tuesday), referring to the practice ...
Southern Skillet Biscuits

Southern Skillet Biscuits

Makes 12 INGREDIENTS: 3 c. unsifted self-rising flour 6 t. vegetable shortening 1 1/2 c. buttermilk INSTRUCTIONS: 1. Position oven rack in middle of oven, then preheat to 425°. Put flour into a large mixing bowl. Use a pastry cu...
Mother's Day

Mother's Day

Our favorite tradition is to have brunch at the Lake Terrace Dining Room at the Broadmoor Hotel for Mother's Day.  They have everything cooked to perfection, including eggs Benedict and waffles with whipped cream, real maple syrup and fresh blue berr...
Boeuf en Daube

Boeuf en Daube

We first had this tender beef stew in France after la chasse a courre (a mounted hunt for stag).  The beef was tender having stewed all day while we rode behind French hounds.  We like to serve this with a French baguette and baked potatoes, followed...
Eggs Benedict

Eggs Benedict

EGGS BENEDICT 8 slices Canadian bacon 4 English muffins, split 2 teaspoons white vinegar 8 eggs Salt and pepper, to taste Hollandaise sauce, recipe above Fresh chopped parsley, for garnish Brown the bacon in...
Stuffed French Toast

Stuffed French Toast

Prepare this the night before and refrigerate. In the morning bake and enjoy! Ingredients 1 Pound Brioche Loaf – sliced into 12 slices (croissants can be substituted) 6 Eggs 1 lb. Cream Cheese ½ c. Canadian Grade A maple syrup 1 ½ ...
New Year's Day

New Year's Day

Treat yourself to a bottle of Gruet, made by a French couple living in New Mexico now.
Opening Day of Polo Jamaician Rum Punch

Opening Day of Polo Jamaician Rum Punch

All you have to remember is one simple formula and you’re free to create your own special recipe (or just stick to the original). Here’s the basic formula to follow: 1 part sour (lime juice) 2 parts sweet (simple syrup and/or grenadine) 3 par...
French Onion Chip Dip

French Onion Chip Dip

1 c. sour cream 1 c. miracle whip Dash garlic salt 2 T. dill weed 2 T. dried onion 1 t. Accent seasoning 2 T. parsley flakes Combine and serve with potato chips.
Rice Krispie Treats

Rice Krispie Treats

And for a quick little dessert during the game, try these favorites for both kids and adults. Rice Krispie Bars - from Sue Kelly 1 – 10 oz.  bag of marshmallows Melt together with ¼ c. butter and stir constantly. Add ¼ c. peanut butter and ...
Wisconsin Cheese Curds

Wisconsin Cheese Curds

Never heard of a cheese curd, we'll then it's safe to say that you ain't from the Midwest.  Yes, this is cheese-head country and Viking-country and nearly everything in between.  Everyone here has heard of cheese curds and they probably eats them lik...
St. Patrick's Day

St. Patrick's Day

After our traditional St. Patrick's Day foxhunt, we love to come home to a big pot of http://sportingroad.com/occassions/st-patricks-day/corned-beef-cabbage/ And for the day after, try this great recipe: http://sportingroad.com/occassions/st-patricks-day/corned-beef-hash/...
Corned Beef & Cabbage

Corned Beef & Cabbage

The traditional dish to an American St. Patrick's Day dinner, here we have the corned beef and cabbage.  I frown on the crock pot for nearly every recipe, but this one is better in the slow cooker.  The only thing better than this corned beef and cabbage i...
Corned Beef Hash

Corned Beef Hash

INGREDIENTS 3 T. butter 1 medium onion, chopped 3 c. chopped, cooked corned beef 3 c. chopped cooked potatoes, we like Yukon Gold for this, but whatever you have leftover is fine Fleur de sel Fresh ground pepper Chopped fresh...
Thanksgiving

Thanksgiving

While we are coming up on 400 years of Thanksgiving in America, since that first one back in 1621, Thanksgiving at the château is something more along the lines of a Beaujolais Nouveau tasting party with a few courses of culinary samplings than it is y...
Chilled Prunes in Beaujolais

Chilled Prunes in Beaujolais

Take 1 1/2 lb. pitted prunes, add 2 1/2 c. Beaujolais Nouveau, 1/2 c. sugar and a cinnamon stick and combine all in a saucepan and simmer for 10 minutes.  Turn off the heat and chill before serving, up to several days.  
Cranberries

Cranberries

I hate the gooey, canned cranberry sauce, but we love fresh cranberries.  The best cranberry sauce has a clean, pure cranberry flavor, with enough sweetness to match the tart fruit, without being like jello or candy. Plus, Ocean’s Spray’s Jellied Cranb...
Gravy

Gravy

Place liver in the refrigerator. Place neck, heart and gizzard in a large skillet. Add water. Add black peppercorns, bay leaves, together with chopped celery, carrots and onions. Boil 2 hours, then add liver for last 15 minutes. Take meat...
Green Bean Casserole

Green Bean Casserole

From Edie Puckett INGREDIENTS: 3 cans green beans 1 can cream of mushrooms soup 8 oz. shredded cheddar cheese sliced almonds deep-fried onions for garnish INSTRUCTIONS: Combine soup and cheese and heat on stove top until melted.  ...
Stuffing

Stuffing

Pepperidge Farm dry dressing mix using 70% corn bread variety and 30% herb variety. Add diced green pepper, diced apple, white onions, celery, pecans, browned breakfast link pork sausage, chicken broth, beaten eggs pepper (no salt) and margarine (not...
Turkey in a Bag

Turkey in a Bag

After years of messing around with everything turkey, from wild turkey to Butterballs and every method from brining to deep frying to roasting with or without basting, I have had been given a revelation.  The revelation was in the form of a plastic bag. Reynolds ...
Valentine's Day

Valentine's Day

The traditions of Saint Valentine's Day (there are actually three such saints and the legends are old and varied.) After sending your loved ones a handwritten card and bringing them some flowers, how about serving them a meal at home.  At the château, we...
Chocolate Strawberries

Chocolate Strawberries

I make these for Valentine's Day. INGREDIENTS 1 pound (about 20) strawberries with stems, washed and dried very well 6 oz. semisweet chocolate, chopped together with 3 oz. white chocolate, chopped INSTRUCTIONS Rinse, but do not hull...
Weddings

Weddings

A typical American wedding is made up of a ceremony (be it civil, religious, symbolic or otherwise), a cocktail hour and a lunch or dinner reception.  All together this might be something like 5 hours, much of which is filled with photography sessions ...
Other than French Recipes

Other than French Recipes

We have added recipes from our favorite travels, near and a far, on the Sporting Road. As the Sporting Road is too vast to feature only French cooking, we have added some our favorite recipes discovered along the Sporting Road, from various cuisines....
Sources for Gourmet Foods

Sources for Gourmet Foods

GOURMET FOOD SOURCES For Argentinean Asado Cuts of Meat and Sausages: Carniceria Guadalajara 5185 W 1st Ave Denver, CO 80219 (303) 937-7132 For Beans: http://www.ranchogordo.com/html/rg_varieties.htm For Cheeses, Truffles, Meats, and...
Tender Belly Pork Recipes

Tender Belly Pork Recipes

Our friend and new-found pork purveyor gave us some Tender Belly products to try out here at the château.  I’ll be honest, as always here at the Sporting Road, as we aren’t selling anything and turn down all requests for advertising, they are as adver...

Our Sporting French Cuisine Recipes

Our Sporting Cuisine and Recipes   Les Menus  from the Sporting Road. Here is a clickable list of all the recipes from the Sporting Road: , , ,  ...
Restaurants & Bistros

Restaurants & Bistros

Our favorite restaurants, which we have discovered along the Sporting Road, include: FRANCE La Tour d'Argent , Quintessential Classic French, Paris, France HUNGARY Kulacs Restaurant, Budapest, Hungary IRELAND McDonagh's Fish...

Revolution Slider

Avada includes a license for the awesome Revolution Slider WordPress plugin created by ThemePunch! The following is from their item page on CodeCanyon. Create a responsive or fullwidth slider with must-see-effects and meanwhile keep or build your...

Sample Page

This is an example page. It's different from a blog post because it will stay in one place and will show up in your site navigation (in most themes). Most people start with an About page that introduces them to potential site visitors. It might say something...
Sauces, Spices, Techniques & Misc.

Sauces, Spices, Techniques & Misc.

Notes for All Recipes Julia Child once said, "If you understand technique you don't need a recipe."  A recipe should be guide not a ball and chain.  Subtle layering of flavors transforms good recipes to great ones.  Escoffier modernized and codified An...
Adobo Sauce for Beef

Adobo Sauce for Beef

INGREDIENTS: 1 c. water 1/2 c. red wine 1/2 c. olive oil 1 1/2 T. salt 1 clove garlic, finely minced 2 T. fresh parsley, chopped 1 t. freshly ground black pepper 1 t. cumin 1 t. dried oregano 1/2 c. olive oil INSTRUCTIONS: Mix all of ...
Adobo Sauce for Chicken or Pork

Adobo Sauce for Chicken or Pork

INGREDIENTS: 1/2 c. water 1/4 c. white wine 1/4 c. olive oil 2 T. lemon juice, freshly squeezed 1 T. fresh parsley finely chopped 1 t. garlic, smashed 1 T. French sea salt INSTRUCTIONS: Mix all of the ingredients well in a bowl. Set asid...
Aging Choice Beef

Aging Choice Beef

Meats packed in Cryovac (a vacuum packed plastic) can be stored directly in the Cryovac, as long as it has not been punctured. We recommend buying Choice tenderloin at Costco in a Cryovac bag. It is fun to see which USDA meat packing plant your beef ...
Basic Grilling Baste

Basic Grilling Baste

Adam Perry Lang recommends this Basic Grilling Baste in his Charred & Scruffed cookbook. Makes 4 cups Note: Recipe can be easily divided. 1 1/4 cups extra-virgin olive oil 10 tablespoons unsalted butter 1 tablespoon soy sauce...
BBQ Sauce

BBQ Sauce

Adapted from pure Willingham, who is a famous BBQ champion. INGREDIENTS 4 cups tomato sauce 1-1/2 cups cola or beer 1-1/2 cups cider vinegar 1-1/2 cups chili sauce -- (mild) 1/4 cup yellow mustard 1/2 cup bottled steak sauce...
Bearnaise Sauce

Bearnaise Sauce

Bearnaise Sauce: 1 bunch fresh tarragon 2 shallots, minced 1/4 c. champagne vinegar 1/4 c. dry white wine 3 egg yolks* 1 stick butter, melted Salt and freshly ground black pepper Make the bearnaise reduction first....
Board Dressing for Steaks

Board Dressing for Steaks

Board Dressing Adapted from Charred & Scruffed by Adam Perry Lang If you were just going to have one book on the BBQ grilling, Charred & Scruffed , would be my choice.  It has everything you need to know about BBQ grilling, and for those ...
Boiling An Egg

Boiling An Egg

I confess I am not a fan of Julia Child, as much as I want to love her.  It's not that I don't appreciate what she did for French cooking in America, it's just that I don't like her recipes that much, a fact I discovered in watching Jacques Pepin and ...
Bouquet Garni

Bouquet Garni

Bouquet garni is a basic aromatic preparation called for over and over again in French cooking, including stocks, soups, and slow-cooking dishes. It is made of fresh herbs and vegetables, tied into a bundle using kitchen mesh and/or thread. 1 sprig o...
Cheese Souffle

Cheese Souffle

Adapted from a recipe of Jacques Pepin Jacque Pepin says, "When my mother got married, she was seventeen and my father was twenty-two. She did not know how to cook, except for a few simple dishes that she had learned from her mother. Yet she was w...
Chokecherry Jelly and Juice

Chokecherry Jelly and Juice

To prepare the juice: Wash and stem the choke cherries. I cover them with water until the water is about an inch over them. I bring them to a boil and cook until the berries start to turn lighter in color and start to burst. Then I ladle the juice...
Cilantro Butter

Cilantro Butter

INGREDIENTS 1 large bunch cilantro leaves, washed and dried (3 cups firmly packed cilantro leaves) 1 pound unsalted butter, softened 1 teaspoon French sea salt INSTRUCTIONS Place all ingredients in a food processor and process...
Croutons

Croutons

Take a baguette and slice thinly.  Arrange slices on a baking sheet in a single layer and drizzle with olive oil.  Sprinkle with coarse sea salt and herbs de Provence.  Preheat the oven to 350°F.  Set in the oven for about 10 minutes, turning once or...
Garlic Confit

Garlic Confit

Recipe:  Adapted from Michael Psilakis Time: 1 hour 10 minutes Keeps in the refrigerator for weeks. And, you can use the garlic infused oil for dressings, or any recipe you want to kick up a notch.  If  you can buy peeled garlic cloves, this recipe is...
Hatch Green Chile Spackle

Hatch Green Chile Spackle

While on a Holy Grail/Barbecue Quest, Adam Perry Lang found himself in the town of Hatch, New Mexico, where he thus discovered this recipe, which is not sauce, not side dish, he calls it a spackle.  We have adapted this from his Charred & Scruffed  c...
Hollandaise Sauce

Hollandaise Sauce

Ingredients 4 egg yolks 1 T. freshly squeezed lemon juice 1/2 c. unsalted butter, melted (1 stick) Pinch cayenne Pinch salt Directions Vigorously whisk the egg yolks and lemon juice together in a stainless steel ...
Homemade Butter

Homemade Butter

My favorite way to make butter is the Mongolian way.  Take milk (they use horse milk), put in a bottle that can be capped.  Tie the bottle to the breast collar of a horse, so that it wiggles, but doesn't hang.  Ride the horse all day.  Strain in a dis...
Jalapeno Jelly

Jalapeno Jelly

We use this as a glaze for grilled meats and it is really good on biscuits as well.  But we also serve it as a side for a dipping sauce on meats from lamb to beef. Marge & Mim's Pepper Jelly straight from Mimsy: 6 1/2 cups sugar 1 1/2 cups ...
Mango Spackle

Mango Spackle

This is Adam Perry Lang's take-off on the classic Major Grey’s mango chutney. By combining fresh mango chunks with lightly caramelized diced mango, you get the whole spectrum of mango-ness. The combination of fresh fruit with a chutney of the same f...
Mayonnaise

Mayonnaise

2 egg yolks 1.5 T. Dijon mustard 1.5 c. grapeseed oil 3 T. freshly squeezed lemon juice salt and pepper Bring all ingredients to room temperature.  In a food processor, blend the egg yolks and mustard until the mixture begins t...
Plumping Prunes

Plumping Prunes

Yes, in Paris there are rows of delicious chocolates and fine pastries lined up at the patisseries on every block. But there are also prunes.  If you want to find the best prunes, look for the ones from Agen, in the Southwest of France, labeled "pruneax ...
Scrambled Eggs the French Way

Scrambled Eggs the French Way

Scrambled Eggs the French Way, as taught by Jacques Pepin 1 serving Ingredients: 2 or 3 large eggs, preferably home raised Salt and freshly ground pepper 1 tablespoon or more unsalted butter 1 to 2 tablespoons heavy cream ...
Seafood Remoulade Sauce

Seafood Remoulade Sauce

This dipping sauce is excellent for fried shrimp, boiled shrimp or other seafood. 1 stalk celery, chopped 1/ 4 c. onion, chopped 1/2 c. ketchup 3 T. lemon juice, freshly squeezed 1 t. creole mustard 1/4 c. prepared horseradish 1 c. mayonnaise,...
Spatchcocking a Chicken or Other Bird

Spatchcocking a Chicken or Other Bird

From Ferenc Horvath The only tools used. The chicken in a classic pose. But the cutting is done from this side, breast side down. Cutting along the backbone. Need good quality kitchen shears to do the job. ...
Spices

Spices

White people invaded over 90% of the world looking for spices and now they don't even use them on their food. We make my own spice mixes at the chateau. The spices are stale at the grocery store supermarket, so we avoid those, and many contain additional ...
Cooking with Flowers

Cooking with Flowers

We like to dress up a dish with roses, rosemary flowers and jasmine.  These flowers are always very delicate.  A sprig of rosemary also adds a nice garnish.
French sea salt (fluer de sel)

French sea salt (fluer de sel)

French sea salt (fluer de sel) Unrefined French sea salt is a staple in our kitchen.  While you can find many fine sea salts these days, we always find ourselves coming back to fluer de sel from Gurande, in the Brittany region of France.  Sure there i...
Spicy Cocktail Sauce

Spicy Cocktail Sauce

1 c. ketchup 2 T. apple cider or sushi vinegar (or lemon juice) 1/2 t. Worcestershire sauce 2 T. prepared horseradish juice 1 lemon hot Frank's red pepper sauce to taste black pepper to taste 1 t. French sea salt Combine...
Tartar Sauce

Tartar Sauce

1/4 c. mayonnaise (preferrably Duke's brand) or homemade Aioli 2. T. chopped chives or green onions 2 T. Cornichons minced, bread and butter pickles minced, or sweet pickle relish, drained 1 T. chopped capers 1 T. chopped fresh ...

Sources for Gourmet Foods

In Denver: The Truffle Cheese Shop Deli Italia, 1990 Wadsworth Blvd, Lakewood, CO 80214 Zabar's
Sporting Tricks & Links

Sporting Tricks & Links

Tips, tricks and favorite links:
Bird Dog Doc

Bird Dog Doc

1 bird dog in hot pursuit 1 barbed wire fence 1 lesson learned by bird dog regarding not jumping through the fence, but going under $450 of anesthetics and sutures later Used to be priceless (when hunting with Bird Dog Doc, as we did several...
Deworming Prescription for Horses

Deworming Prescription for Horses

This is the prescription used by Littleton Equine Medical Center and which is based upon a fecal exam which classifies each horse based on the passage of eggs as follows and recommends a particular worming schedule as follows:   MONTH  ...
Dog Vaccinations

Dog Vaccinations

Adapted from my Bird Dog Doc's recommendations (always consult with your veterinarian before selecting a vaccination schedule).  This article is editorial in nature, and is not intended as veterinary advice. Readers should seek professional veterinary ad...
Homemade Horse Treats

Homemade Horse Treats

There is an awesome article recently in Untacked, which features all of our favorite homemade horse treat recipes. Horse treat recipes - Untacked Fall 2014
Hunting Crop

Hunting Crop

A crop consists of a long shaft, usually of cane (originally whale bone) which is covered in leather. One end forms a handle and the other a leather tongue, known as a keeper. A crop is relatively short, whereas a whip is a more common term that inclu...
Lessons Learned by a Rookie Whipper-In

Lessons Learned by a Rookie Whipper-In

From Dennis Foster’s Whipper-In :  “All new whippers-in want specific answers to all their questions. Where should I go? What do you want me to do? Most of the time there is no clear answer. No answer is the answer … then you realize that you’re on the r...
Notes from the Wingshooting Workshop

Notes from the Wingshooting Workshop

APPENDIX 2—ONE STUDENT’S NOTES FROM THE WINGSHOOTING WORKSHOP   This is one student’s notes from the school.  While a few of the points may be as they be as they were interpreted, rather than as I taught; however, it is mostly accurate.  The purp...

Polishing Riding Boots

GETTING THAT PROFESSIONAL SHINE ON YOUR RIDING BOOTS Having a really professional shoe shine, such as those spent having your tootsies massaged during a layover at the airport, is an experience not to be missed in life.   Even better is having a p...
Polo Tack

Polo Tack

For polo tack, we recommend contacting Miguel Acuña in Argentina. With over a decade in the equestrian market, the companies ´Fuegos Sagrados´ and ´Miguel Acuña Saddlery´, two firms based on purely handmade processes for the manufacturing of high ...
Seven Point Litany

Seven Point Litany

Correct foot position (when possible), focus on the focus-point. Thumb on the safety sets the fit of the shotgun. Heel of the stock in the center of the armpit. Drop the offside hand away to the seam of the trousers. Point the gun-shoulder...
Skunk Shampoo

Skunk Shampoo

Ingredients: 1 qt. 3% hydrogen peroxide 1/4 c. baking soda clear Ivory dishwashing detergent An eye dropper 2-4 drops of mineral or vegetable oil (1-2 for each eye) to protect them from the detergent (we usually omit this step) ...
Tack Cleaning

Tack Cleaning

All in One Saddle Soap Tack Cleaning Goop Recipe From Charles Groesbeek Why not clean your tack while you are waiting for breakfast to be ready? All leathers are not equal. Western saddles are easily distinguished from our more functional English ...
Two Minute Gun Cleaning

Two Minute Gun Cleaning

After the thrill of wingshooting, comes the drudgery of cleaning the shotgun. For this purpose most shooters acquire a traditional cleaning kit.  Cleaning kits typically include a three section aluminum cleaning rod and brush of appropriate diameter ...

ThemeFusion Slider

The Themefusion Slider is powered by the FlexSlider 2 and we have integrated it into the theme options so its very easy to use. Its 100% responsive and you can easily set the size of the slider. The ThemeFusion Slider can have captions as well, and...

Welcome

Evenings Spent in a French Kitchen After Adventures Along the Sporting Road with Fast Horses, Paper Hulls and Silk Lines I write, hunt, fish, shoot and cook.  The very do-able recipes featured here are sure to please both the professional chef and those that are new to the kitchen, as we only feature the best recipe of each dish here.  No need to search the internet or all of your cookbooks for a better version, we have already done that for you, as these are tested, tried and true favorites.  We hope you enjoy them as much as we do and, even more so, we hope you have time to get out on the Sporting Road, to make your own adventures.

Welcome

  Evenings Spent in a French Kitchen After Adventures Along the Sporting Road with Fast Horses, Paper Hulls and Silk Lines I write, hunt, fish, shoot and cook.  The very do-able recipes featured here are sure to please both the professional chef and those that are new to the kitchen, as we only feature the best recipe of each dish here.  No need to search the internet or all of your cookbooks for a better version, we have already done that for you, as these are tested, tried and true favorites.  We hope you enjoy them as much as we do and, even more so, we hope you have time to get out on the Sporting Road, to make your own adventures.
Wine & Drinks

Wine & Drinks

Bordeaux- Saint-Émilion  (and if you are awarded the honours at any of the stag hunts in the Loirre Valley, you may be asked to buy bottles of this for the entire hunt in order to celebrate your occasion)
Aviation Cocktail

Aviation Cocktail

Serve straight up in a cocktail or martini glass.  The Aviation Cocktail was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, around the early 1900's.  Ensslin's recipe called for 1½ oz. El Bart gin, ¾ oz. lemon juice, 2 dashe...
Bordeaux

Bordeaux

The wine regions of Bordeaux are the divided by the Gironde River into a Left Bank area which includes the Médoc and the subregions of St-Estèphe, Pauillac, St.-Julien, and Margaux and a Right Bank area which includes the subregions of Saint-Émilion, Pome...
Châteauneuf-du-Pape

Châteauneuf-du-Pape

Châteauneuf-du-Pape is an Appellation d'Origine Contrôlée (AOC) in the southern Rhône wine region. Many might be surprised to discover that the Châteauneuf-du-Pape AOC actually permits thirteen different varieties of grape, but the blend is usually pr...
Cherries in Vodka

Cherries in Vodka

2-3 c. Fresh Sour Cherries 1/2 c. Caster Sugar 1/4 c. Water 375-750ml Vodka You can make Caster Sugar by pulverizing some regular white sugar grains in the blender (a VitaMix with the dry blade does it properly, but it is not real...
Chocolate Chaud - French Hot Chocolate

Chocolate Chaud - French Hot Chocolate

Chocolate chaud or the French version of hot chocolate has been around for over 200 years and it's easy to see why.  It is not the type of thing you get by mixing some Nestle or Hersey powdered cocoa with some hot milk in the microwave, but it's not c...
Cosmopolitan

Cosmopolitan

Morton's Cosmopolitan 2 oz. Kettle One Citroen vodka ½ oz. Cointreau ½ oz. Grand Marnier 1 T. Ocean Spray cranberry puree or 2 oz. cranberry juice concentrate Juice of 1 lime 1 lime wedge for garnish -Shake all ingredients ex...
Côtes du Rhône

Côtes du Rhône

Jim Harrison was recently quoted in Food & Wine Magazine as saying, "The best bottle of wine of my own I ever opened was a '53 Romanee-Conti.  That was exquisite.  These days, I order a lot of the Domaine Tempier Bandol or inexpensive Brouilly.  My...
Daiquiris

Daiquiris

1 - 12 oz can of frozen lemonade 1 - 6 oz can of frozen limeade 1 qt. bubble-up 1/2 qt. 7-up 2 cups of light rum -Mix and keep frozen in freezer until ready to serve.
Gin & Tonic

Gin & Tonic

Gin and tonic is the favorite cocktail at the château   and it never has gone out of style.  Gin is made from juniper berries, which can be wild foraged, but we won't go into the distilling process here.   Suffice it to say it goes with bird dogs and ...
Hells Canyon Chardonnay

Hells Canyon Chardonnay

With names such as "Bird Dog White" and "Retriever Red" or even "Summer Rise Chardonnay," together with fine art paintings of the same on the bottles, Hells Canyon Winery stood out on our tour of the wines produced in Hells Canyon, Idaho. But there...
Hot Toddy

Hot Toddy

A hot toddy, also hot totty and hot tottie as well as hot whisky in Scotland and Ireland, is typically a mixed drink made of liquor and water with honey herbs. Here is our favorite prescription. 1 Tablespoon Honey. 1 Lemon Wedge. Pour hot water...
House Wine

House Wine

I always stive to find the best wine at the lowest price to use and serve as our house wine at the chateau.  Our current favorite is a pinot noir from California, the first ever served regularly at the chateau as a "house wine' from outside of France.  Ch...
Kir Royale

Kir Royale

Cassis is made from blackcurrant, like cultivating vines in good years and bad.  The Cotes, the rocky outcrops which produce some of the best wines of the region, also produces some of the best blackcurrants.  These were prized in the 18th Century as a...
Limoncello

Limoncello

A after-dinner digestive in Italy is Limoncello. The kind you have brought home in a bottle from Italy or bought here in a store is never the same and cannot be compared to the home-made version. INGREDIENTS: One bottle (750 ml) Everclear One...
Martini

Martini

The Perfect Beefeater Martini, Up, With Olives  3½ oz. Beefeater dry gin 1 tsp. dry vermouth (or for really dry, just wave the bottle of vermouth around the martini glass and put the vermouth away) 4 large olives on a skewer for garnish ...
Pimm's Cup

Pimm's Cup

Pimm’s No. 1 is a gin-based beverage made in England from dry gin, liqueur, fruit juices, and spices. Served with lemonade and ginger ale, it becomes a Pimm’s Cup. Pimm’s No. 1 was created in the mid-18th century by English oyster bar owner James ...
Pinot Noir

Pinot Noir

Our favorite from the 2011 Pinot Noir tasting: 2006 Le Cadeau "Cote Est" Willamette Valley Pinot Noir 92 points Robert Parker's Wine Advocate: "The 2006 Pinot Noir Cote Est is dark ruby-colored with aromas of pain grille, spice box, black cherry,...

Port

I discovered port in earnest in Porto, Portugla.  Vinho do Porto, Porto, and often simply referred to as port)is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal.  It is typically a sweet, red wi...
Saint-Émilion

Saint-Émilion

Saint-Émilion is one of the principal red wine areas of Bordeaux along with the Médoc, Graves and Pomerol. The region is much smaller than the Médoc and adjoins Pomerol. As in Pomerol and the other appellations on the right bank of the Gironde, the p...
Sauternes

Sauternes

Sauternes is a commune of the Gironde département in France. It is also a wine region within the Graves portion of Bordeaux that produces sweet white dessert wines. In France, there are several substitues for Sauternes, which is usually expensive. F...
Sex on the Beach

Sex on the Beach

 1 ½ oz. peach schnapps 1 ½ oz. vodka 3 ½ oz. cranberry juice Combine and pour over ice.
Sloe Gin

Sloe Gin

Ingredients 450g/1lb sloes 225g/8oz caster sugar 1 litre/1¾ pint gin Method 1. Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar. 2. Pour in the sugar and the gin, seal tightly and shake w...
Sweet Tea

Sweet Tea

While foxhunting in Ireland, we discovered Barry's Gold Blend Tea, which is the company's flagship brand.  This is the finest quality tea from the high mountain slopes of Kenya and the Assam Valley of India, which are skillfully selected for Gold Blen...
Vodka Cran Juice

Vodka Cran Juice

LaMee Vodka Cran Juice From Herb and Deb LaMee Take a light cranberry cocktail juice, and add a splash of the pomegranate juice, if it is the straight stuff. Or, it's best to find a blended mix, of cranberry and pomegranate juice. Add a lemon tw...
Vodka Tonic

Vodka Tonic

2 oz. vodka (preferably Kettle One) tonic water ice lemon Pour vodka into a glass 1/4 full of ice cubes and fill with tonic water.  Garnish with wedge of lemon.
Whiskey Mac

Whiskey Mac

We became introduced to Whisky Mac while foxhunting in Ireland.  It's commonly found in the flask of hunters in Ireland and is made by blending Irish whisky and ginger wine.  In reading about Whisky Mac, we discovered that the whisky is expected to be a ...