Recipes – Page 3 – Sporting Road

A Valentine’s Day Feast at the Château
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A Valentine’s Day Feast at the Château

For an interesting article on the tradition of Saint Valentine's Day (there are actually three such saints and the legends are old and varied) visit http://www.history.com/topics/valentines-day. 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 serve this Valentine's Day favorite five-course French meal: Steamed Crab Legs Salade Cheese Fondue Steamed Lobster Brussels Sprouts Chocolate Fondue Café and Brandies

By Sporting Road|February 16th, 2013|Categories: Cuisine, Recipes|Comments Off

Game Day Recipes for the Super Bowl
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Game Day Recipes for the Super Bowl

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 three clearly defined parts: the 'drumette,' which looks like a miniature drumstick; the piece with the two small bones, called the flat; and the pointy tip, called the flapper." We like the drumettes, which you can buy in an already-cut-up package. In addition to wings, these are our favorite game-day recipes: Mex Chip Dip – from Mom (An Abbreviated Seven-Layer Dip Recipe) Mix the following in a blender: 1 avocado, 8 oz. cream cheese, 4 oz. sour cream, 1 T. lime juice, dash salt and Tabasco. Spread on large platter. Top with layers of finely chopped lettuce, onion, tomato, (we added a layer of New Mexico Green Chiles, diced and another layer of guacamole) and, then the final layer of shredded cheddar cheese. Serve with tortilla chips and salsa. Buffalo Quesadillas - Brooklyn’s Sauté 1 T. olive oil, 2 t. minced garlic, ½ c. minced yellow onion, 1 minced jalapeno, 2 stalks celery minced, over medium heat. When onions are translucent, add 1 lb. ground buffalo until browned. Season with Mexican seasoning. In sauté pan, place tortilla with one side buttered and spread 2 oz. meat mixture and 2 ounces cheese onto tortilla just long enough to melt cheese. Add second buttered tortilla and flip. Cut into wedges and arrange on platter with shredded lettuce, sour cream, cilantro, and picante salsa. Spicy Chicken Wings - Brooklyn’s Our favorite wing recipe comes from Brooklyn's, and it is a combination of the two most common

By Sporting Road|February 2nd, 2013|Categories: Recipes|Comments Off

Jalapeno Jelly Recipe from the Polo Player’s Foxhunting Braai
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Jalapeno Jelly Recipe from the Polo Player’s Foxhunting Braai

Marge Stevens and Mim Willyard started making jalapeno jelly some 16 years ago to support the local Christmas bazaar. What started out small soon grew big and the largest demand is for the hotter jalapeno variety! Lise Stevens introduced the Arapahoe Hunt to her mother's famed jelly during hunt breakfasts. The recipe was recently featured in Covertside Magazine, together with the equally famous annual Polo Player's Foxhunting Braai. This jalapeno jelly recipe will fill 8 of the 8 ounce canning jars (be sure to sterilize them in the dishwasher before using), which after they cool can be kept in a cool dark place until you need one for your next Braai or lamb dish. Use a large stock pot for cooking the jelly ingredients, as the sugar will foam up with the boiling, so it is also helpful to keep a hair dryer on hand, using it to blow down the foam so it doesn't boil over. It's a very simple recipe which takes only about 20 minutes to prepare. Click this link for the full recipe and to read the entire article in The Polo Players Foxhunting Braai in Covertside

By Sporting Road|December 17th, 2012|Categories: polo, Recipes|Comments Off

Eat Like a Wild Man

This collection is some of the wildest, most delicious wild game and fish recipes that "Sports Afield" magazine has published over the lasts 110 years, lifelong food connoisseur and cookbook author Rebecca Gray has selected and infused a collection of wonderful old standards with her own culinary wizardry. We love this cookbook! If you are looking to harvest your own wild food in Colorado, this site is great www.wildfoodgirl.com and she has a list of Colorado plants you can wild forage.

By Sporting Road|June 23rd, 2012|Categories: Book Reviews, Recipes|Comments Off

Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time

Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time is an admirably catchy title. The recipes for Braised Pheasant Legs with Cabbage and Grapes, Chukar Pie, Quail en Papillote, Pheasant Tagine, Duck Confit, Fireplace Venison Tenderloin, Chorizo Sausage, Jugged Hare, Game Bird Stock to Everyday Dry Rub and tips on aging game, should have been all right up my alley. But, somehow I couldn't get that into the book, nor the recipes beyond the initial appearances which are good. Maybe I was just in bad mood, as it has all the right elements, including the author being a classically trained chef and devoted hunter. Maybe it was the lack of pictures of the recipes. Maybe it was the lack of wild, edible foods. But, we can agree that, "Whatever your journey, wherever you find it, may it be a wild one." And the on a Moveable Hunt, harkens to Hemingway and I particularly like the Waiting for Pate in the Floatant chapter. And, who can't appreciate the Jose Ortega y Gasset quotes, such as "One does not hunt in order to kill, on the contrary, one kills in order to have hunted." I wanted to love this book from the cover and the title, but maybe it just requires catching me on a better night, so I am avoiding any star-based review, as I like the concept of it and hope to hear from others who really enjoyed it, as I really want to like it.

By Sporting Road|June 22nd, 2012|Categories: Book Reviews, Recipes, Wingshooting|Comments Off

Grouse Nuggets and Deep-Fried Pheasant with Chips
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Grouse Nuggets and Deep-Fried Pheasant with Chips

A recent issue of Sporting Times, which is published in the UK, reports on a Norfolk fish and chip shop which is thought to have become the first in England to include deep-fried pheasant on its menu. French’s Fish & Chips in Wells-next-the-Sea is offering pheasant breast coated in breadcrumbs with chips for £5 per portion. But this is hardly newsworthy in our minds, as we have been featuring grouse and pheasant in the same style for over a decade at the Chateau, which we dubbed "Grouse MacNuggets" and are served with honey, in the same style as nuggets of fame under the golden arches. It has been a huge hit with children and those new to game, together with dyed in the wool shooters. It's tough to beat really. We serve ours with rice, rather than chips. Fried, fried, fried can be a bit much, when taken all at the same time.

By Sporting Road|December 11th, 2011|Categories: Recipes, Wingshooting|Comments Off

Not all Chickens are Alike!

In France and most of Europe, poussin are very popular and have been regularly available since the domesticated wild red jungle fowl. Poussin is the first stage of a chicken’s life (think veal). Next is the poulet. Then, mature females or hens are poules, and the mature males are coqs. Typically, a European goes to market with a specific type of chicken in mind depending upon the recipe. For instance, cooking an old rooster in wine for a long time, coq au vin. Poule au pot, hen in the pot, requires a mature female to mature in the broth and vegetables. Here the coq’s pronounced flavor would be a bit overwhelming. In America, a capon is a reasonable substitute. A capon is gelded male fed milk until 6 months. The flesh is very white and, in France, the capon is traditionally served at Christmas. For everyday roasting or other dry cooking, get a poulet, or pullet, for a bird that will be juicy and tender. A poussin is the most tender, as they are only a month old and purely grain fed. In the United States, fryers are birds of either sex up to 3 ½ pounds, then come roasters up to 5 pounds, and capons which range from 6-10 pounds. Poussin can be ordered in the US from D’Artagnans. I encourage you to buy your chickens whole, rather than in parts (as it is generally far less expensive and you'll be rewarded with all those sauce-building pieces such as the wing tips, back neck and giblets. It's easy to learn how to spatchcock a chicken, all you need are kitchen shears and a sharp knife. We through any extra meat such as the wing tips and back

By Sporting Road|November 27th, 2011|Categories: Cuisine, Fur and Feather, Recipes|Comments Off

Check out the new recipe pages

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. Please check out our new pages: Argentine Recipes Asian Recipes Hungarian Recipes Moroccan Recipes Spanish Recipes

By Sporting Road|October 11th, 2011|Categories: Cuisine, Recipes, Travel|Comments Off

International Adventures in Cuisine Along the Sporting Road

Recipes sometimes have as much to do with imagination as it is with flavor. A dish is more than a collection of ingredients. Ingredients come from food and food comes from somewhere. That somewhere may be in the snow or the sun may be a sign of a particular season, and more often than not that somewhere may show through in the final dish. Yet, with my cooking, as everything in life, I make comparisons and find it difficult to settle for second best. I like dishes that are the best—or, at least the best of what that dish can be. Hence, my life-long quest for adventures to find the best recipes and to replicate them in the kitchen, after days spent on the Sporting Road. Because ultimately, no one cares where the ingredients come from, whether they are flown half-way round the world or grown in your own back yard, it simply comes down to this—do I like this or not? Our friend in Paris pointed this out to me one time as I started to debate French pinot noirs with Californian ones. I was arguing that the French ones are better and pointing out the balance of fruitiness, acidity and chalkiness that the French traditionally strive for in Bordeaux wines, while American wine makers often emphasize only the fruitiness. He said he didn’t know enough about Californian Pinot Noirs to say. And, he said, “There is no argument, when it comes to matters of taste. Either you like it or you don’t? It doesn’t matter if you can explain why, it doesn’t make it taste any better.” Like with wine, food stuffs are affected by seasons, growing conditions, harvest times, the amount of water, the terroir,

By Sporting Road|October 9th, 2011|Categories: Cuisine, Recipes, Travel|Comments Off

Hunt, Gather, Cook

Hank Shaw is an award-winning journalist and makes his debut from his blogger's guide to a book on foraging, fishing, hunting, simply entitled Hunt, Gather Cook--and makes the most of the fruits of a day spent gathering food in the field. His blog, Hunter Angler Gardener Cook, has developed an avid following among outdoor people and foodies alike. Hank Shaw's blog, Hunter Angler Gardener Cook, and which is more impressive than the book, can be found at: http://honest-food.net/ His poacher's blog, which is also worthy of mention, despite his bad-form tactics, can be found at: http://huntergathercook.typepad.com/

By Sporting Road|October 8th, 2011|Categories: Book Reviews, Cuisine, Fishing, Recipes, Wingshooting|Comments Off