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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 a...

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...

  SPRING PLANTINGS... As the spring thaw approaches, it is time to consider direct seeding cool-weather crops. Crops like peas, carrots, lettuce, kale and spinach can be sown before the last frost date. These crops should be sowed...

6 Beautiful Places to Stand-Up Paddleboard on the Front RangeWhether it’s calm-and-cool flatwater or exhilarating rapids, Denver’s SUP scene has something for everyone. Adapted from an article by Heather Balogh Rochfort from 5280 MagazineWith aut...

Scaled Quail While you have to approach bobwhite as a gentleman to gentleman, scaled quail are usually approached as the running, cheating bastards that they may be. It is generally reputed that scaled quail can be very frustrating birds to...

Since arriving in the United States decades ago, chukar partridges have established themselves as an iconic upland game bird in North America. Those who pursue them in hunting circles are often affectionately labeled as "not quite right in the head."...

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,...

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, the gravlax is best made with fresh, wild fish, preferably ones ...

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, 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 ...

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...

Brown some beef, turkey or vegetarian ground meat in a skillet. Make homemade BBQ sauce in the skillet with ketchup, mustard and sugar. Line cupcake tin with pieces of biscuits from a roll, top with the meat and shredded cheese, bake...

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...

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 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...

Although some inflation relief is expected in 2023, economists say issues in the dairy industry could keep the price of butter higher than normal in stores across the country. Butter is currently up 31.4% from a year ago. And it is roughly double what...

Saucisson  or saucisson  sec is a family of thick, dry-cured sausages in French cuisine. Typically made of pork, or a mixture of pork and other meats.  Serve sliced with some chips in a bowl and maybe another bowl of olives on the side of the cutting boar...

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.  ...

Makes 12 (a platter of 24 halves) of 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. Hellm...

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 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 ...

Radis au beurre are often seen as breakfast radishes.  These 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 t...

Palenstinian Fried Cauliflower. It's lemony, crazy delicious, and served with a tahini sauce. INGREDIENTS Oil, for frying (avocado oil works great) 1 medium head of cauliflower, cut into small florets (do NOT wash the cauliflower!)...

How to Make Traditional Italian Fried Zucchini Flowers (Squash Blossoms) recipe by Christina Conte (from my Nonna Chiarina) serves 4 as a starter/appetizer FULL PRINTABLE RECIPE BELOW What You’ll Need Equipment: whisk, nonstick pan or cast i...

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.   ...

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, so just toss a few in as a special garnish. Interestingfacts.com writes, "Tonic water is best k...

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. ...

Truffle honey berry grilled cheese recipe A quick and delicious truffle honey berry grilled cheese, that you can make in the comfort of your home, will solve all your sweet tooth cravings. Recipe by: @thenaughtyfork...

EASY REFRIGERATOR PICKLES From https://www.gimmesomeoven.com/easy-refrigerator-pickles-recipe/ This refrigerator pickles recipe is super-easy to prep in just 5 minutes, it’s customizable with your favorite seasonings, and it yields the most delicious, f...

This is our favorite recipe for kolache, which are little hot pockets, and this one is stuffed with sausage. For   For sweet ones, try this from the Kitchn Jam and Cream Cheese Texas Kolaches Recipe INGREDIENTS...

I have to confess, that while I love crab, that I don't really care for crab cakes.  Most are too mushy, too dry, or too fishy tasting or filled with too much breading, much of the time.  The secret is to brown nicely in a non-stick or cast iron skillet, a...

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....

Movie theater popcorn is better tasting for a reason.  They use a large amount of oil.  They also often add Flavacol Seasoning Popcorn Salt.  And then the "butter" is coconut oil, which is 90% fat.  Consequently, a large bucket of movie theater popcorn has...

https://ninjatestkitchen.com/recipe/healthy-start-juice/ Immunity Booster INGREDIENTS: 3-inch piece fresh ginger 3-inch piece fresh turmeric (or 2 tsp ground) 3 oranges, juiced 2 lemon, juiced ½ tsp black pepper ½ cup coconut water INSTRUCTIONS: Toss e...

SELECTING OYSTERS Oysters are a perennial starter offered in French homes.  It's not uncommon to bring a bag. like flowers as a thank you gift for being invited for dinner. Only three kinds are found in French fish markets: the Pacific oyster, ...

by Parker Hallberg in Amuse Bouche Oysters and Pearls from The French Laundry This recipe is from The French Laundry cookbook and has been converted into metric and scaled from eight portions to four. The French L...

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...

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 ...

Traditionally the melting happens in front of an open fire, with the big piece of cheese facing the heat. One then regularly scrapes off the melting side. Some restaurants that serve raclette use a heat lamp to substitute for the open fire, with the cheese...

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...

Shishito Peppers Are Denver's Trendiest Snack From Wikipedia: Shishito pepper  (獅子唐辛子, Shishitōgarashi ) is a sweet, East Asian  variety of the species Capsicum annuum .[1]  It is known as kkwari-gochu  (꽈리...

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...

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 ...

https://youtu.be/iQu68JiDhCk First, go harvest some wild pinon nuts from your nearby forest. Adapted from a favorite recipe we found on https://food52.com/recipes/9652-shrimp-with-red-chile-and-pinon-nuts   2 pounds  m...

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 ...

Spicy Smashed Chickpeas from Deliciously Ella BREAKFAST Using only a handful of ingredients, these spicy smashed chickpeas are a go-to for speedy meals. We love them piled onto avocado on sourdough toast. INGREDIENTS 1 x 14 oz tin chickpeas ½ ...

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...

  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...

So you won't need a $90 bucket of tahini for this recipe, just one cup.  It's simple, fast, cheap, and easy.  Serve with fresh veggies, root chips, or as a condiment for your meal (it's wonderful with chicken shawarma.) 1 cup pure tahini sesame s...

An update on the classic tomato-and-white bread sandwich, which is worthy of note.  As featured in Gun & Garden Magazine. by  JED PORTMAN August/September 2015 INGREDIENTS SANDWICH 2 t...

Trout gravlax from Field & Stream. Going to have to give this a try with trout or Kokanee salmon. I have done it before with store bought salmon and char on with a different recipe for gravlax .

From Margaret Williamson, adapted from a local pub which serves up this cheesy dip with tortilla chips, but it would also go nice with bread. INGREDIENTS: ½ lb. cream cheese softened 1 ½ c. grated Parmesan cheese 1 ½ c. mayonnaise 7 oz. dra...

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...

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...

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 ...

Takes about 20 minutes.  Adapted from a recipe by Tieghan Gerard who lives not far from us in Silverthorne.  She is a super famous chef now with several best selling cookbooks and a great blog at Half Baked Harvest.  Everything she cooks looks great an...

For an alternative chili to the New Mexican green chile that we typically make, we like this winning recipe from our office chile cook off contest, which features tomatoes and chicken. 16-24oz oz Green Chili  (Mild, or see Optional if Hot)  N...

I know with a recipe coming from the Sporting Road, most of you reading this would probably expect that with a name like Rattlesnake Chile, that there’s snake in this recipe.  I have eaten rattlesnake, but I am here to tell you it isn't worth the time to...

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...

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...

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 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...

Adapted from Blue Zones Lentils are popular in all cultures where a lot of beans are eaten because they are so simple to prepare. They need no soaking and they cook up in no time. They’re inexpensive and available year-round. Although they come i...

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...

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...

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...

David Chang’s Ribollita “I used to make this Tuscan bread soup all the time while I was working for Marco Canora,” Chang says. “Marco’s one of the best chefs America has ever produced and someone I’ve looked up to since I first started cooking. ‘Ribollita’  means reboiled, a...

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...

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 au Pistou: A Classic Vegetable Soup from Provence** Adapted from https://www.simplefrenchcooking.com/recipe-entry/soupe-au-pistou-a-healthy-vegetable-soup-from-provence   Francois de Melogue writes: Nothing embodies the spirit of Provence ...

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...

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 ...

This recipe is one that we are still experimenting with, which we received from a friend. It’s kind of like tortilla soup for venison strips instead of chicken. INGREDIENTS 1 lb. venison tenderloin, sliced into fajita strips 4 m...

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. ...

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. Must we spiral down in horror at the thought of all the micronutrients we’ve m...

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 ...

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 extra v...

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 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...

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 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 ...

Pappadeaux  Chopped Salad This is simply the best chopped salad around.  What's not to love?  Fried chicken tenderloins or crawfish, chopped lettuce, wedges of tomatoes, egg, bacon, red onion, avocado, cheddar and Monterey Jack cheese with a creamy Cr...

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 if you come ...

Adapted from a recipe from Jimmy Mashburn, some call it skillet okra, as it is fried in a skillet. 1 lb. fresh okra, smallest size preferred (we get ours from the Middle Eastern markets), washed or for an interesting twist, try it with pickles or p...

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....

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...

Green Goddess Dressing, as created in the Palace Hotel and seasoned olives, both from one of our favorite new cookbooks, Cowgirl Creamery Cooks By Peggy Smith, Sue Conley.

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...

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 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: ...

  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 ...

Adapted from a recipe by Sarah Jampel (Bon Appetit) 4 Servings 1 large bunch Tuscan kale (about 10 oz.) Kosher salt ½ cup raw almonds 3 scallions 4 garlic cloves 1 lemon ½ cup extra-virgin olive oil 1½ cups black beluga or French green lentils 1 Tb...

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 ,...

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...

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...

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...

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 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...

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...

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...

Creating Soy Lime Vinaigrette Salad Dressing: 1. Prepare ginger and garlic: Peel about a tablespoon of fresh ginger and about a tablespoon of garlic, then finely grate them into a jar using a microplane. 2. Extract lime juice: Optionally, zest the...

A Melon Salad for the Dog Days of SummerReprinted from Garden & Gun To state the obvious: The heat is on. It’s toasty, it’s sticky, it’s hardly the time to put on a roast. But what August lacks in comfort it deli...

Adapted from Deliciously Ella -This creamy salad is the perfect recipe for spring. The dressing, based on our beloved classic magic salad dressing, is boosted with spinach for a bright colour and goes brilliantly with the crispy...

Adapted from deliciously ella Try this quick and easy recipe for busy midweek dinners. The nuts add a delicious crunch, while the cooked sweet potatoes pair perfectly with the quinoa. We love to bring the dish together with a dressing of almond butter,...

So last night I was watching The Source Family , about the cult of the same name that existed in Los Angeles in the 1970s.  The founder of the source family, Jim Baker, became a health food nut after being introduced to Paul Bragg, who founded Brag Apple ...

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...

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...

Cook 6 strips of bacon in cast iron skillet. Strain grease and use about 1/3 c. grease and 1/3 c. pear grapefruit vinegar oil shaken together. Put a large bunch of spinach on a plate with some slivers of foie gras and chunks of crumbled blue cheese....

Adapted from a recipe from Beeya. Basically, this is a burger and vinaigrette side salad, after you remove the bun from the plate.   It hits the right spot when you are on Whole 30, as you start to miss some comfort foods. INGREDIENTS: Salad: romaine l...

Adapted from From FRIENDSHIP BREAD KITCHEN If you love Amish Friendship Bread, having an active starter on hand is a must. It's usually passed along with the recipe for the bread from a friend, but if you have to start from scratch here is...

Once upon a time, pineapples held such esteemed value that people would rent them for extravagant parties. Today, when planning a soirée, you might consider renting additional furniture or even a tent or formal attire. However, back in the 1700s, hosts ...

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...

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 ...

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...

Celeriac, also called turnip-rooted celery, celery root, or knob celery, is a variety of celery cultivated for its edible stem or hypocotyl, and shoots. Despite its name, it is not a close relative of the turnip. Celeriac is like a root vegetable except...

  Ingredients 4 Servings 5Tbsp. plus ¼ cup extra-virgin olive oil, divided 1small onion, finely chopped ½poblano chile, thinly sliced 3ears of corn, kernels removed Kosher salt 3cups cooked ch...

Cider-Glazed Brussels Sprouts and Bacon Serves 8 to 101 pound thick-cut bacon, cut into 1-inch pieces3 pounds Brussels sprouts, halved through the stem3 tablespoons olive oil1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/2 cup unfiltered...

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...

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....

Now known in French as "Crêpes Vonnassiennes" or "Crêpes Parmentières," these airy Potato Pancakes are authentically referred to as "Crêpes" and serve as a delightful specialty originating from Vonnas, situated in the Auvergne-Rhone-Alpes region of Fra...

Crispy Skillet-Fried Potatoes **Ingredients:** - 1 pound medium red or Yukon Gold potatoes (3 to 4) - 1 1/2 to 2 tablespoons vegetable oil - 1 teaspoon kosher salt, divided, plus more to taste - Freshly ground black pepper - Finely chopped fresh...

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 ...

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...

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 ...

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...

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...

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...

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...

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 yourself...

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...

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...

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 ...

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 is better than all of those other cheesy potato dishes and it is simply the best potato side dish ...

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 ...

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...

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 ...

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 ...

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 ...

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...

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 ...

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 ...

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 ...

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 ...

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...

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...

How To Cook Wild Rice The best wild rice comes from Minnesota and, in particular, we like those from around Moose Lake the best. The best is Hand Picked Wood Parched Lake & River Wild Rice from https://mooselakewildrice.com/minnesota-cultivated-wild-rice/ Wild...

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,...

Ingredients ¼ cup all-purpose flour, or as needed salt and black pepper to taste 2 large eggs, beaten 1 tablespoon white sugar 1 tablespoon grated Parmesan cheese 2 tablespoons olive oil 4 skinless, ...

Chicken, veal and pork are all equally good this way.  Use a Hungarian paprika, such as Szeged brand, we like the one that is marked "hot."  This is Ferenc's favorite recipe for Hungarian Chicken Paprikash  .  

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 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 ...

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...

The practice of confit first came to modern consciousness in France in 1859 with the publication of Henriette Davidis' "Practical Cookbook" (via Mon Panier Latin). However, when most people think of confit, the first dish that comes to mind is "confit ...

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...

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...

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...

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. Southwest Louisiana m...

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 ...

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...

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 ...

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 ...

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 ...

In the States, cassoulet is not really something that that most home cooks would try to make entirely from scratch.  Unless you a have a day to spare to make the confit of goose or duck legs, and then another day to make the cassoulet.  In France, it i...

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 ,...

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...

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...

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 ...

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 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...

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...

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 ...

Poppy Seed Chicken from Amanda. Cooked rice 2 cups layered on the bottom of casserole pan. Combine in saucepan on medium heat1-2 pounds chicken cubed and sautéed. 2 blocks cream2 cans cream of chicken soup.2 T. Poppy seeds Layer above ...

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 versions ...

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...

  "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...

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 ...

Throw whatever vegetables and roots you have on hand in a cast iron skillet and roast them in the oven for about 20 minutes at 500 with a few dashes of olive oil, salt and pepper.   Then, put in a plucked and flattened grouse (removing the backbone a...

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 ...

From A Hunter's Road From Jim Fergus A Hunter's Road is nearly a legendary book that is coveted amongst my bird hunting friends.  And the author, Jim Fergus, is coincidentally now a good friend of ours.  This recipe was featured in Jim's book a...

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 ...

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....

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 (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...

So you have caught your wild salmon , what to do next?  This explanation and photographs 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. ...

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...

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 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...

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...

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...

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 ...

Adapted from https://www.foxvalleyfoodie.com/door-county-fish-boil-two/ Fox Valley Foodie the most sacred of all Door County summertime traditions is the Friday Fish Fry, a practice that dates back to Christians foregoing meat in the Middle Ages and...

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...

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 ...

From interestingfacts.com, "Oysters can change sex multiple times during their lives.  Within 12 hours of their birth, oysters begin pulling calcium out of the water to create their signature shells. For the first few weeks of their lives, these newborn ...

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 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 ...

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 mayo or...

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 ...

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...

Walleye is a freshwater fish that's considered by some to be the best-tasting freshwater fish. Walleye fillets are thick, even, and not too bony. Walleye has a subtle, sweet flavor with a buttery mouthfeel. Walleye is a white fish with a flaky texture....

Barbecued trout filet with cumin, chile powder, and olive oil. Filet trout with Rapala filet knife, after catching with a French deer hair caddis fly, then season, and cook on BBQ grill. Stéphane's Ancient Chinese Secret recipe, from having fished ...

Octopus/Poulpe/Pulpo Our friend who studied medicine often eats octopus, citing its many health benefits. She is from Chile and eats like a penguin, meaning mostly seafood. But all joking aside, she really does eat as penguins eat she loves...

Cured fish is a great thing to have on hand, for last-minute entertaining or picnicking. Once you've removed it from the cure, it will keep, stored in a tightly sealed Ziploc bag in the refrigerator, for about two weeks. You'll need to begin...

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...

Historically, beef reached an all time high of 22.19 average per pound in March of 2022. So time to eat more fish.  Poke' is the easiest and best way to serve fresh fish. We’re in Maui right now visiting our favorite Costco store and this #poke selection in...

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...

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, 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...

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...

I love crab cakes.  My daughter will only eat crab if it is plain, steamed, and served with drawn butter.  And, so, we have a lot of steamed crab at the chateau. I know that some people also recommend  boiling crab legs with seasonings, but we like th...

                        If frozen, place frozen lobster tails in Luke warm water for about 30 minutes to defrost. Pour about 1 inch of water in the...

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 ...

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...

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...

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),...

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...

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 ...

Pescado a la Talla: The Global Phenomenon Redefining Coastal Mexican Cuisine By Priya Krishna , The New York Times MEXICO CITY — An imposing whole fish painted with bright red and green sauces graces almost every table at Contramar, a big, airy re...

Clean trout (insert knife in anus and slit up to gills. Snipe under the lip to create a hinge of lower throat and gills and rip out all in one swoop. Scrape blood vein alone inside of spine with your finger nail to remove with water. Take each...

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...

 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...

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, cut...

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...

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 (...

Hank Shaw writes, "Mole negro, black mole , is the darkest, most layered in flavor, and silkiest sauce in all of Mexico. Originally from Oaxaca, widely considered to be that nation’s culinary heart, mole negro is many things, but it is not that chocolaty s...

I recently watched an eposidoe of Diner's Drive-Ins and Divews, where Donair from the East Coast of Canada. In the 1970's, a Greek restaurateur in the city of Halifax introduced the Donair. Within a few short years, virtually all pizzerias had added...

Buxton's new cookbook is the bomb.  We love this lamb recipe: can also be served with English mint sauce or jelly

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

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...

**Ingredients** - 1 (3-pound) boneless beef chuck roast, trimmed - 3 teaspoons kosher salt, divided - 1 teaspoon freshly ground black pepper, divided - 3 tablespoons olive oil, divided - 6 large yellow onions, thinly sliced (about 12 cups) - 4...

### Is the French Taco the Next Big Culinary Trend in the U.S.? **Discovering the French Taco: A Delicious Blend of Flavors** Have you heard about the French Taco making waves in the American food scene? This isn’t your average taco. Originating f...

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...

Edie writes, "Our Jamaican tour guide said that a favorite dish of hers was goat. I asked her how they made it. She told me to brown curry powder in oil and add seasoned goat. She led us to a shop, where I got Jamaican Jerk seasoning.  So, what I did ...

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...

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...

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 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 ...

We had some squirrel harvested at Thanksgiving time in Missouri while at deer camp, and I was wondering what is the best recipe around for squirrel these days?  Answer: Squirrel Pies by Hank Shaw.  And if that doesn't sound awesome to you, Hank has m...

Steak au poivre is a traditional French dish that involves pressing coarsely ground black pepper into steak or more typically, a whole filet mignon backstrap cut into a few chunks long, before cooking and then later sliced tableside or by the diner.  ...

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 ...

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, ...

These are authentic Texas Style Barbecued Beef Brisket Sandwiches.  If you have time, get your Choice brisket from costco and keep it in the cryovac for two weeks in the bottom of your fridge to wet age.  Then, INGREDIENTS: 1 (5-6 pound) beef b...

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...

About 15 years ago, we started out with this recipe from Edie, but we have modified it some over the years.  First, we like ground jerky better than the strips.  Second, we learned to better accommodate the use of venison instead of beef, and after h...

From Mike B. Biltong is the South African hunter's friend.  It is cured and dried meat, typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky ...

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...

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...

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.  The sw...

Jugged Hare Adapted from Hank Shaw's recipe , together with one recipe taken from classic French cooking.  Hank Shaw is one of my favorite current game cooking writers and we have all of his books. If you don't subscribe to his site, you should. We ...

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...

What defines a Cowboy Casserole? While there are various interpretations of this dish, there are four key ingredients that feature consistently across nearly all recipes: ground beef, corn, shredded cheese, and Tater Tots. Without these components, while...

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...

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 is the top cut of beef that steak lovers seek out for special occasions. While not as flavorful as a magnificently marbled ribeye, filet is certainly the most tender cut on the menu. As it is cut from inside the rib case along the spine,...

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...

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...

Chuck roast, pepperoncini and other ingredients for Italian Beef. Boneless chuck roast – I use a boneless beef chuck shoulder roast (sometimes labelled as chuck shoulder pot roast) for this recipe. This cut is typically pretty easy to find but any b...

Mix 1 lb ground chuck, with 1/3 sparkling water, an egg, and some panko. Form into patties and grill until medium rare. Serve on brioche buns, on the bottom of the bun rub some gochujang, and on the top dress with Guy Fieri’s Donkey Sauce. INGREDIENTS FOR DO...

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...

From Momofuku Instagram and photo credit Momofuku instagram...big heads up—the bar at @ko_ep is back open. snag a seat and score a dry aged beef burger [medium rare on a brioche hot dog bun]. while you’re at it, add some foie gras on top. double hea...

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...

Chopped Cheese Sandwich Recipe Learn how to whip up a delicious Bodega-style Chopped Cheese Sandwich at home in under 10 minutes!  The Chopped Cheese Sandwich first emerged in New York City, particularly in Harlem and the Bronx, where it was sold ...

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, ...

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 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...

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, ...

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 ...

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...

From Wikipedia, Salisbury steak  is a dish originating in the United States  and made from a blend of ground beef  and other ingredients, being considered a version of Hamburg steak . Today, Salisbury steak is usually served with a gra...

My mother's favorite solution for making quick weeknight dinners was some hamburger and a can of Manwich sauce.  This is my souped-up version of her sloppy joe's. 3 Tbsp. olive oil 1 lb. ground beef (we use deer meat) 1½ tsp. sea salt, d...

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...

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.  Or you can dig a pit and do ...

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 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...

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, ...

Traditional Quebequois Pâté Chinois is not a traditional pâté, as we know them in France.  But rather, this is really a minced meat Shepherd’s Pie, usually made with ground beef or ground venison. Shepard's Pie is made with lamb in Scotland, cottag...

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, finishing with a bit of white vinegar in the pan is primo Italiano, as is serving a little salad of chopped ...

Whether they are baked, fried, stuffed with a dessert filling, or worthy of a complete meal, hand-held pastries are beloved across the planet, from Greek tiropitas, Middle Eastern boreks, and Indian samosas, to Slavic runzas, Cornish pasties, Jamaican...

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 ...

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...

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...

Recipe adapted from Jasper Hill newsletter recipe. This crave-worthy collection goes way beyond Fondue. You'll want to start with a fully-tempered Winnimere from Jasper Hill (or other Jura Mountain classics like Vacherin Mont d’Or or Försterkäse, whi...

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...

Flourless Trail Mix Cookies Ingredients: 1 stick grass-fed butter, room temperature 1/3 cup sugar alternative (e.g., Swerve) 1/3 cup light brown sugar alternative (e.g., Swerve) 1 tsp vanilla extract 1 egg ¼ cup coconut flour ¼ cup Pumpkin S...

We get the mix at an Amish store in Missouri, but you can order the buttermik pancake mix here. Continental Mills makes Krusteaz pancakes, but this is a different commercial version of the batter and Lauren says it tastes better. https://www.foodservicedirect.com/continental-mills-buttermilk-pancake-mix-5-pound-6-per-case-95147.html?gclid=EAIaIQobChMIrby3juTU6AIViJ6fCh0HVQXCEAQYASABEgIaVvD_BwE...

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 bag Day...

Angel food Cake Recipe (from my great grandmother, Barbara Budin, who brought this recipe with her from Czechoslovakia in the 1880’s) From Kim Larson Set your oven at 350°. Cut and line the bottom of cake pan (Wilton 16x4") with wax paper. Th...

Brandon's family secret recipe for a sweet delicious rum drink: 3 cups brown sugar 1 cup white sugar 10 cinnamon sticks 1 gallon apple cider 2 quarts apple juice Combine all the above, bring to a boil. Boil 10 minutes. Reduce to a simmer and...

Ingredients 2/3 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon ground nutmeg, or more to taste 1/8 teaspoon salt 1/4 cup milk 1/2 teaspoon vanilla extract 5 tablespoons softened butter 1/3 cup white sugar 1 egg Coating: 1/3...

Our friend has a secret chocolate cake recipe with Baker’s Chocolate pieces in the mix. This is the closest recipe we have found to it: Mom's Chocolate CakeBy MARCIA KIESEL March 2014 https://www.foodandwine.com/recipes/moms-chocolate-cake ...

Office breads which I really like a lot and are worth sharing the recipes. 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...

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 ...

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 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 ...

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...

Traffic Jam Pie, Branson Traffic Jam Pie, and Strawberry-Rhubarb Pie Filling TRAFFIC JAM PIE 1 cup raspberries 1 cup cherries 1 cup strawberries 1 cup cranberries 1 1/2 cups sugar 3 tablespoons minute tapioca 1 unbaked pie crust, top and bottom Butter...

I have to work in condensing this once I try this recipe from this great new book   ...

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...

From Garden & Gun At Rhubarb  in Asheville, North Carolina, chef de cuisine Glenn Osterberg takes every chance he can to work fresh, peak-season strawberries into his menu. In this recipe—perfect for a springtime happy hour—he uses the c...

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.

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...

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,...

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...

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 ...

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 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...

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...

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...

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...

COWBOY COOKIES This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates’ wives and asked readers to vote. Laura Bush’s cowboy cookies, a classic cho...

This traditional Scottish dessert featuring berries and cream, is also known as cream crowdie, which 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....

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 ...

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...

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...

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 ...

Earth Bread 2 cups zucchini (grated)1/2 cup carrots (raw-grated)1 cup bananas - ripe & mashed3 eggs beaten2 cups sugar1 cup oil3 cups flour1 tsp. baking soda1/2 tsp. baking powder1 tsp. salt2 tsp. vanilla1/2 tsp. cinnamon1/2 cup chopped...

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 recipe.  

We are experimenting with these great recipes for energy balls (trying to get away from our processed power bars for sports) and will let you know the results soon...from this great new cookbook that we love.

I have to say flan is not my favorite dessert.  I got this recipe traveling in Spain, but I might look for a more Americanized one, with condensed milk, as it's very bland and not sweet. INGREDIENTS: 1 t. water 1 3/4 c. of sugar 1/2 c. ground Marcona a...

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 ...

Our favorite way of making galette, which is a way of life, as featured in Bon Appetite Magazine.

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...

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, ...

Want to make your own Nutella, here’s the French way from a great new cookbook

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...

Helado de Vainilla Mexicana MEXICAN VANILLA FROZEN CUSTARD THE SECRET OF THIS VANILLA ICE CREAM (quite simply the best we've ever had) is a rather startling quantity of vanilla: a whole bean plus one tablespoon of extract. Another secret: use only...

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 ...

This is my new go-to breakfast. For a powerful breakfast that takes almost no time at all, Blueberry & Almond Butter Overnight Oats are the way to go! Ingredients 1 cup Lifeway Kefir or homemade (see below) ½ cup fresh berries ½ cup uncooked o...

Lauren's cake decorating page.  She uses Betty Crocker cake mix and tops them with the following buttercream decorator icing recipe or gum paste techniques from her cake decorating classes. betty crocker cupcake recipe book high altitude cakes...

Lauren’s new favorite butter cookies recipe from her cake decorating classes with LuAnn.  These are awesome.  She uses the same buttercream frosting for cupcakes made a little thinner than you would for decorating cupcakes, as cookies are thinner pip...

We want to try making all of these from our favorite new book Les Petits Macarons: Colorful French Confections to Make at Home by Kathryn Gordon , Anne E. McBride

Medical Medium’s Heavy Metal Detox Smoothie is a great smoothie to include into our smoothie rotation. We are all human and exposed to heavy metals on the daily. This smoothie helps detox those heavy metals from our bodies. An excess of heavy metals d...

  This is for Old Fashioned Whole Grain Rolled Oats (different brands will use some variation of that - Rolled Oats, Old Fashioned Oats, Whole Oats, etc.)  Do not use Instant or Quick Oats. They will cook mushy using this technique. All mic...

Adapted from Milk Bar Life: Recipes & Stories  Apr 7, 2015 by Christina Tosi This is the fastest, homemade chocolate chip cookie I've ever made and comes together in just one bowl, no mixer required. It's a soft and chewy cookie with crispy edges fr...

Lauren's favorite new recipe for a great jam which tastes a lot like strawberry rhubarb, using wild plums here in Colorado.  My cousin, Jeremy, used Minnesota wild plums and substituted 1/2 the sugar with honey and says his tastes like raspberry...

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...

Nana’s recipe 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 (pr...

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 ...

Pandekager, or Danish pancakes, are delicate and flavorful, characterized by their thin, eggy texture with a subtle touch of vanilla and cardamom. **Ingredients:** - 1/2 tsp cardamom seeds - 1 1/4 cups all-purpose flour - 1 tsp vanilla sugar (or...

Ingredients 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 Granny smith apple , peeled, cored and thinly sliced 1/2 cup whole milk 1 tablespoon vanilla extract 3 eggs 1/2 cup all-purpose flour 1 teaspoon granulated su...

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 ...

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...

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 ...

HEALTHY PUMPKIN PUPPUCCINOS INGREDIENTS: 1 cup nonfat plain yogurt1/4 cup pumpkin puree2 tablespoons old fashioned oats1/4 cup fat free whipped cream1/4 teaspoon ground cinnamon DIRECTIONS:Combine yogurt, pumpkin puree, old fashioned oats...

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...

A high altitude recipe for Vanilla Bean Scones that are tender, flakey and buttery perfection.  Serve with Hogan's Brandy Butter is the perfect accompaniment to Hogan's Christmas Pudding, pies, cakes, scones, ice cream and more. A must for you holiday ...

Vongerichten’s NYC restaurant Happy Monkey--- small batch grenadine, homemade ginger syrup and Tajín seasoning

Sopapilla Recipe From https://iamnm.com/recipe-for-traditional-new-mexico-sopaipillas/ If you’re New Mexican, then you love sopapillas like they’re your family. Most of the time, we just go to our favorite local New Mexican food joi...

Larger peas tend to be starchy, so look for small to medium-sized ones. When preparing your peas, Fox says to blanch them just long enough to remove any raw flavor; they should be tender but still “pop like caviar.” Remember to save your shucked pods to ...

Fresh Strawberry CakeFrom: https://www.cookingclassy.com/fresh-strawberry-cake/ 3 cups (370g) cake flour1 Tbsp baking powder1/2 tsp salt1 cup (8 oz) unsalted butter, softened1 3/4 cup (390g) granulated sugar3 large eggs2 large egg yolks1 1/4...

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

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...

From my old buddy, Troy Heir. My daughter says it is her second favorite pie ever, and she eats a lot of pie. Triple Berry Pie You just can't beat this easy and delicious homemade Triple Berry Pie ! It holds together perfectly every single...

Our daughter goes through more pancakes than a truck stop on Shrove Tuesday. While pancake day is a day for feasting in preparation for the sacrifice and fasting period of Lent, which begins the following day with Ash Wednesday, our daughter eats them...

Quick Grain-Free Hot Cereal (Paleo, Whole30 + Vegan) Adapted from a recipe by RACHEL CONNERS prep time: 3 MINUTES cook time: 2 MINUTES total time: 5 MINUTES yield: 2 SERVINGS Not eating grains but missing your morning oatmeal? Look no further...

Adapted from delightfulmomfood.com (827) Ingredients: 3 large very ripe bananas (about 1 ½ cups mashed) ½ cup unsweetened cocoa powder 1 ½ cups raw crunchy almond butter (slightly drained of oil) ...

When my gal 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 t...

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

Gun sales in the United States have reached unprecedented levels in recent years. The Bureau of Alcohol, Tobacco, Firearms and Explosives reports that around 38.3 million firearms were produced domestically from 2020 to 2022, which is nearly one million...

I read this from our rock climbing gym newsletter during their coronavirus shut down, “Some are calling our time in isolation 'The Great Pause.' Limiting our time with the outside world, and with each other, offers us a rare opportunity to become cl...

Get One Rifle and Learn to Use It Well Only 5% of Americans are hunters these days, compared to some 25% after the World Wars, so times are changing and it's important that hunters respect those changes in order to ensure that our...

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 ...

I have been fortunate to be a fly fisher for over 40 years on the greatest streams of the nation, well before “The River Runs Through It” surge and the the Covid Surge.  The surge in fishing and hunting participation during the first year of the COVI...

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

Instructions from my friend, Ferenc Horvath.  

14ers are fun and great exercise. 13ers are less crowded and just as fun. https://www.5280.com/package/the-beginners-guide-to-climbing-colorados-thirteeners/?utm_campaign=The%20Local&utm_medium=email&_hsmi=222666506&_hsenc=p2ANqtz-_zv91vO7yBVMcNKsPlYJ7Esq2IkbzUvo7-FQhOrdWgMb5LirBPJIn_HcVAr4qjRealXAruCWN93N_xobGMwYrCZ3Ct_A&utm_content=222666506&utm_source=hs_email...

“’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...

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 ...

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...

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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

I have always preferred 4Runners to Jeeps, but recently we got bit by the Jeep bug for my daughter.  While we have tricked out her Jeep through a lot of upgrades from Rocky Mountain 4x4 and Quadratec , I would still like to do the 4Runner like ...

Locking knives, beginning with the Lockback or Midlock were developed at least 200 years ago. Until 1964, they were a minor part of the business because people thought it foolish to pay a 20-30% premium for the locking mechanism. But things changed...

Acquire only what you need. This is a famous Zen like saying of minimalists everywhere. And it is apparently becoming more mainstream in 2020, as COVID forces shoppers to stay home and unemployment rises to somewhere between 10-20% depending on the...

  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 ...

We love to live, eat and travel.  And, we like to share our stories and photos taken from our travels along the Sporting Road.  Film largely delivers the nuance and it is evocative.  It has a timeless, elegance and honesty that is difficult to replicate in...

Less is More. Do as Professional Photogs Do.    "If you are not satisfied with your pictures, move in closer. "  -Collector  It’s true that photography brings together optics, technology, physics, together with art. I never recognized the l...

Lauren’s Mystery SongWilliams Micro Grand Digital Pianochrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://williamspianos.com/wp-content/uploads/usermanuals/Williams_Symphony_Grand_Manual.pdf 

"The sport of kings is still the king of sports" Grimm added that, “Polo is a noble sport and a sport in which you can make friends easily. It is a noble sport as we should play it with a noble spirit on noble animals, of which horses may be the finest e...

2004 Ezgo electric car, model TXT Serial NO. 2204067 Do not let batteries be in temperatures below freezing unless cart is plugged in and batteries are charged. ________________________________ Mile High Golf Cars10311 Parkglenn Way, Parker,...

For a couple decades, each year, I tried to take at least two major vacations---at least one abroad to live, eat good food, and drink great wine.  My idea of truly living means making any travel an adventure, whether that means foxhunting, fishing, shooting, ...

  **Day 1-2: Santiago** - Arrive in Santiago and explore the historic center, Plaza de Armas, and the Metropolitan Cathedral. - Visit local markets and enjoy Chilean cuisine. - Overnight in Santiago. **Day 3-4: Valparaiso and Farm Stay** -...

It's hard not to fall in love with the daily routines of life in France---from taking daily strolls through the fresh markets to window shopping on the way home.  And, there are sporting pursuits such as hunting, fishing, and shooting a plenty, if you ...

Asian food is often misunderstood. It's not about intimidating ingredients, unreachable flavors, or heavy meat use. Home cooking is vegetable-rich, reflecting a history where meat was a luxury. The stir-fry is a prime example of this balance. Hong...

Coming soon...

  IMG_6134 Jamaica offers a perfect blend of natural beauty, cultural richness, ...

More coming soon... but this from our friend, Nick de Toldi, at www.gourmetfly.com   BARCELONA-Walking-dining-tips Download MADRID-Classic-bars-and-restaurants Download SEVILLE-Bars-et-restaurants-classiques Download

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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...

Blue grouse and ruffed grouse are among the best eating of all game birds.  Among forest grouse there are two species, dusky and ruffed.  These two species have been wandering down their own evolutional path for the last 10 million years, while I have o...

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, ...

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 ...

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 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...

Prairie chickens and prairie grouse require open grasslands with only small crops of trees, as cedar trees are not native to their environment and cause a hose of problems, such as predator nests and predator hunting grounds. Fall habitat features are...

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...

New fly tying desk in progress about 20 years ago Far better than the original desk, used as a commercial tying teenager Other projects by Nana and Papa included this blanket chest, dog bowl holders and port shot glass...

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...

I like to write about all of our favorite things along the Sporting Road, including:

  ...

We recently went out to see "Remy's teacher," as my young daughter has started to call our professional gun dog trainer, Gary Ruppel.  You see, Remy is our dog, and she refers to our bird dog trainer, as our dog's "teacher." Once I thought about it, s...

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...

First, thoroughly wash and dry your car.  Use a soft mitt and some dawn detergent or try the new Swiftjet Sprayer that I bought which holds soap and sprays off a standard garden hose. Second, if you follow this two step method of Klasse and One Grand, ...

CHAR SIU (CHINESE BBQ PORK) From Char Siu (Chinese BBQ Pork), Restaurant-Style - The Woks of Life INGREDIENTS ▢3 pounds boneless pork shoulder/pork butt (select a piece with some good fat on it) ▢¼ cup granulated white sugar ▢2 teaspoons salt ...

Adapted from: https://omnivorescookbook.com/chinese-eggplant-with-garlic-sauce/ 15  MINUTES The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce. This vegan dish is very satisfying, both ...

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...

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...

    Dear New York Weather: it’s almost June, and yesterday I was wearing a sweatshirt and I had the heat on. And it’s almost June! I understand you have your peculiarities, that you’re grappling with a diminishing ozone and toxic emiss...

Dried squid is a seasoned, shredded seafood snack made from squid or cuttlefish. It's commonly found in coastal Asian countries, Russia, and Hawaii.  Dried squid is chewy, but softer than beef jerky. It's sweet-and-spicy, sa...

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,...

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...

Crab Fondue Chef Edwin Smith put this savory dish on the menu at Ritual House, Downtown, “because it is a different type of appetizer than people are used to enjoying and it also is a great shareable dish that elicits a feeling of joy and nostalgia.” He use...

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...

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...

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.

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...

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...

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    ...

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 ...

This is for authentic Swiss or French fondue, which 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 melted, although in Switzerland and Fran...

Oftentimes an American favorite, featuring cheddar instead of Swiss cheese.  Adapted from the Melting Pot, Dip into Something Different 2 ¾ cups (11 oz)     cheddar cheese, shredded 3 T.                          All-purpose flour 1 cup          ...

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...

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...

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...

Much like Hemingway, I’ve spent much of my life traveling, and these journeys have deepened my appreciation for beauty, nature, and lasting treasures. This passion has turned me into an avid collector of unique objects from around the world as well a...

  Baguette Duece Bounce Zoe Emile Lost Stolen or Strayed-Remy Jura Bodhi

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...

For a 2004 wedding in France, I hired 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.  T...

Brittanys str dogs having “maximum qualities in a minimum of size.” 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 Fam...

"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 Brittanys Stats PEDIGREE...

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 ...

Check out our website devoted to Buz Fawcett's Wingshooting Workshop and his book, Instinctive Shooting , at https://wingshootingworkshop.wordpress.com/ Buz Fawcett, renowned side by side shooting instructor and exhibition shooter has b...

Original Frank Sawyer Killer Bug Fly Tying Recipe:  Hooks of size 10, 12, or 14, Chadwick's 477 Wool, and redish fine wire Wind the wire starting at the bend to the eye and back again, leaving wire dangling at the bend. Starting at the eye (if...

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...

Books  by our favorite writer friend, 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 b...

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 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...

Ferenc 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: https://youtu.be/sehznI7tjDo Avatar, not just a movie, no no no it's much more than that...

 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...

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 ...

Tying instructions for the RS2 fly is shown at www.rs2fly.com 

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 ...

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 ...

Western individualism is something we value out here in the Wild West.  And ranching is a big part of that as it creates self-sufficiency.   In life, th...

Hawaiian Recipes Hawaii Stuff to Try Hawaiian Baked Spare Ribs Hawaiian Fish Tacos Mahi Mahi Grilled Hawaiian Style Dried Squid Coconut Syrup for Pancakes or Waffles ________________________________________________________ TRADITIONAL...

  Nothing is better than adventures along the Sporting Road with fast horses, paper hulls and silk lines. Take home your adventures and bring them into the kitchen with easy fine dining recipes . We hope you take home a few tips and tricks...

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...

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 tra...

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 ...

Attached is the Beef Goulash ( Marhapörkölt ) recipe from my nephew, Maskál Ferenc.  ( "marha" means beef, "pörkölt" can be translated as browned ) I made it just recently using 3 pounds of chuck meat from Whole Foods. I cut the meat ...

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...

https://zsuzsaisinthekitchen.blogspot.com/2010/12/chestnut-puree.html

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...

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)...

Ferenc sends this recipe adapted from https://zsuzsaisinthekitchen.blogspot.com/2008/11/beef-paprikas-marha-prklt.html First, read the truth about Hungarian Paprika here . Even better, get yourself some homegrown Hungarian paprika like...

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...

Adapted from a recipe by Albert Bevia from Spain on a Fork Ingredients 2 3-ounce cans tuna in olive oil (Spanish preferred such as Ortiz brand) 1/4 cup mayonnaise 1 tsp dijon mustard 2 tbsp finely diced onions 1 garlic 1...

Ratatouille with sausage and sometimes potatoe onion garlic tomatoes peppers sweet smoked paprika powder liquid smoke – optional (to replicate cooking in a cauldron on an open fire) Kielbasa sausage. Lecsó ( correct spelling ) is basically ve...

https://food52.com/recipes/77406-hungarian-sour-cherry-soup-meggyleves

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...

Japchae (잡채) literally means “mixed vegetables.” However, the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon, 당면), also known as glass noodles. Japchae is an essential dish for traditional holidays and special...

The two-part Netflix documentary series, Korean Cold Noodle Rhapsody, explores the nuances of one of Korea’s most beloved and seemingly simple dishes: naengmyeon. Hosted by South Korean chef and food researcher Paik Jong-Won, the series is a follow-up t...

At our dinner parties at the Chateau, we serve based upon a table d' hote model, (which is where there is one menu and one menu only at a restaurant), of three to seven courses (and occasionally up to 17 courses for something truly spectacular like a...

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 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 ...

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...

If you think that cooking bacon in the microwave is a bit declasse`, as I had thought, you need only try it in the microwave for yourself.  We got this recipe from Jacques Pepin who writes, "I learned how to cook bacon in the microwave oven from my wife ...

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...

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 ...

The best Blood Mary's that we have ever had are served at the Broadmoor Hotel.  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 the bartender for the secret recipe. ...

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...

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...

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...

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...

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...

What is a typical seven course French menu?  Here is your classical 7-course French dinner menu, as we have seen throughout France and as we like to serve at home here in the States.  Yes, there are nine numbers listed below, but café (coffee) isn't re...

INGREDIENTS Sauce: 2 tablespoons dark soy sauce (sub regular soy sauce) 1 tablespoon light soy sauce (sub regular soy sauce) 3 tablespoons oyster sauce 1 teaspoon sesame oil 1 teaspoon sugar 1 clove of garlic, grated (optional) Lo Mein: 4–6 o...

Mid-Autumn Festival The Mid-Autumn Festival is a holiday in China that celebrates the rice harvest and many fruits. It's a time for friends and family to gather together, offer thanks to the fall harvest, and pray for longevity and good fortune....

From Momofuku These noodles are a nod to a Japanese noodle style (Wafu), which combines a savory soy sauce and butter, often plus other ingredients, like mushrooms.    This recipe is an ode to one of the greats—shrimp scampi. Here, the recipe is ...

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 ...

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...

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...

Beef tagine adapted from a recipe by Jamie Oliver SLOW-COOKED WITH SQUASH, STICKY PRUNES & CHICKPEAS If you've recently acquired a Moroccan tagine and are curious about the delectable recipes achievable within its distinctive cone-shaped ceramic...

Traditional family recipe from my Indian friend in college. Bring to boil: 6 c. water 1/3 c. milk (full fat oat milk if looking to substitute with non-dairy) Add: 1 stick cinnamon 6 green cardamoms 6 whole cloves 12 black...

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 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 t...

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 ...

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...

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...

After 20 years, I have finally perfected restaurant quality hummus, thanks in party to Maureen Abood's book, Rose Water & Orange Blossoms, which is an awesome book on middle eastern cooking, she likes the addition of a little water assists in a creamy...

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 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...

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...

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 thighs a...

My friend, Ferenc Horvath, makes traditional Middle Eastern lemons, preserved in brine made from salt and their own juice.  They are a key feature of this dish.   You can find them online or at middle eastern grocers as well, though they are not quite a...

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...

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! ...

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 (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 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.  ...

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...

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...

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...

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 ...

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...

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: ...

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 1 c. sesame seeds 2-4 Tablespoons olive oil Di...

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...

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 ...

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 ...

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....

Professional Chef David Chang said that he would never have an air fryer and I agree with him.    And then he changed his mind and said it was very useful for reheating foods for his kids. And I changed my mind and I got one and I somewhat agree with h...

  ...

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 ...

The Best Tacos Al Pastor Recipe Tacos al Pastor - made with slow marinated pork, grilled to perfection, and served with grilled pineapple. Author: Charbel Barker Tacos Al Pastor - The Best Homemade Version You Will Find (mylatinatable.com) Ingredients For...

African bowl with millet and coconut milk The Maasai (/ˈmɑːsaɪ, mɑːˈsaɪ/) (Swahili: Wamasai) are a Nilotic ethnic group inhabiting northern, central and southern Kenya and northern Tanzania.

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 ...

When I discovered this "flap steak" recipe in Emeril Lagasse’s Sizzling Skillets cookbook,  I realized that this is what the French call bavette or the French bistro steak and it is the most common cut for steak frites.  The bavette is also called han...

From Amigo Foods Dulce de leche is becoming increasingly popular throughout the world. Multinational companies like Starbucks and Haagen Dazs have embraced the milk caramel like sauce and have incorporated dulce de leche into their own products....

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 water ...

From the new Ziggy Marley and Family Cookbook: Gideon Banana Muffins, one of our favorites from Jamaica.

I was taught to never add salt to the cooking water for beans, otherwise you’re supposed to end up with hard skin in edible beans. But one day I decided to experiment in my editing pens of salt at the beginning and no longer with the clover, garlic s...

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...

Wikipedia explains:  Birria is a regional variation of barbacoa from western Mexico, mainly made with goat or beef. The meat is marinated in an adobo made of dried chiles, garlic, and herbs and spices (including cumin, bay leaves, and thyme) before ...

While the intention of the V-slat grooves on an Argentine-style grill is to help prevent fat and oil from dripping into the coals and causing flare-ups, there is an added bonus to channeling these fats and juices off the grill. At the chateau, we collect...

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,...

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 ...

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...

If I had my choice, I would always advocate slow cooking because for me it’s one of great luxuries of life to take time to shop for the fresh ingredients, to cook from scratch, share meals with family friends. But I also appreciate the w...

Chicken with vanilla cream sauce: Recipe from 'Eva Longoria: Searching for Mexico' | CNN This savory Mexican dish made with vanilla is a first for Eva Longoria Janelle Davis , CNN. Recipe from Norma Gaya Published 12:22...

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 ...

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...

Hot dogs may reign as the quintessential American food, but Chile has its own cult favorite: the completo. This sandwich has been a cornerstone of Chilean cuisine for nearly a century, even earning its own holiday on May 24th. While its origins may have...

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)...

Chimichurri is an Argentinian herb and oil dipping sauce used to accompany barbecued meats or churrasco (grilled beef).  Some have wrongfully said that "Argentinians put it on everything" or it is their equivalent of ketchup, etc.  None of these are c...

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....

The menu reads, "Our Award Winning 'Clams Lucifer' with red chile-tequila broth, grilled baguette."  This recipe is my copycat of our favorite dish from The Pink Adobe, which we think is currently the best restaurant in Santa Fe. We have it on pretty ...

Blistered Cheesy Peppers Adapted from https://www.bonappetit.com/recipe/blistered-cheesy-peppers It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. But that’s also what makes it so ...

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).  This are surprisingly easy to make, you just need masa harina, salt, shortening or lard, sal...

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...

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...

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 ...

There are as many variations of empanadas as there are cooks in Argentina (though they’re popular throughout Latin America, and Spain too). This version was developed by BA’s former test kitchen manager Gaby Melian, who is from Buenos Aires and was...

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...

This is our favorite fry bread recipe, adapted from www.powwows.com.  It is an authentic Navajo recipe for Native American Indian Fry Bread.  Fry bread is the bomb.  We have tried various mixes, but it is so simple to make without a mix, just flour, sal...

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 ...

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 ...

While both gorditas and arepas are corn-based flatbreads often stuffed with fillings, the key difference lies in their origin and the type of corn flour used: gorditas are typically from Mexico and made with "masa harina" (nixtamalized corn flour),...

We adapted this recipe for Cowboy Corn Cakes which were on the front cover of the new cookbook, Tasting Colorado . The corn and chiles are local ingredients that are well known in Colorado (Olathe sweet corn, chiles from just about any Colorado farm)  ...

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 ...

Here’s our version of El Taco de Mexico's green chile sauce, and trust us, it’s seriously green—think pesto or chimichurri green. While it doesn't fit the typical definition of green chile in New Mexico (which is basically just chiles and chicken stock...

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 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) Salsa Roja, reci...

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...

Lauren came home with this recipe after winning a school cooking competition for the best taco recipe.   It's a ground beef taco with white corn tortilla, melted cheese, lettuce and tomatoes.  It reminds me of the fried tacos at our friend's restaurant, Me...

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....

Nestle Mexican Chocolate Abuelita brand is one of our favorites. Dark chocolate laced with cinnamon and covered in coarse sugar. A Nestle product. Mexican movie actress Sara García, Mexico's lovable grandmother, is the original image ...

Restaurant-Style Spanish Rice (aka Mexican Rice) Ingredients ▢2 cups long grain rice ▢1/8 cup vegetable oil ▢8 oz tomato sauce ▢6 stems cilantro (optional) ▢1 tsp salt ▢1 tsp minced garlic ▢4 cups water (or 4 cups chicken lower sodium chicken broth...

Molcajete, is a pre-Hispanic mortar and pestle made from volcanic stone used in Mexican cooking. The name hails from the Aztec word meaning seasoning. Made from volcanic stone the rough surface helps when blending, breaking down ingredients with the tejolote...

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.  In New Mexico, it's hard to find a meal that doesn't feature tortillas and green chiles. So it's only n...

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...

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...

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 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...

I fell in love with paella in Barcelona.  In fact, I couldn’t get enough, so I tried every kind, game, seafood, squid ink, whatever they had to offer.   Yes, paella is a traditional rice dish from the Valencian Community, just south of Barcelona on the...

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...

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...

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...

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.  We like buying fresh mushrooms from this Asian lady and her biologist husband who grow l...

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,...

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 ...

Rodeo Red Beer A cocktail made with beer and tomato juice has several names depending on what region you’re ordering it in. Popular names include Red Eye (what we call it), Red Beer, Spicy Beer, Michelada, or Chelada. In theory, a Red Eye is a take on...

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...

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...

We were recently invited to the Bossom's house in Montecito, California, and their version of a polo asado featured tri-tip.  Nearby is a predominantly hispanic town called Santa Maria, which is known for it's bbq (which is really probably more accurately ...

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 ...

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...

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...

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 ...

La Favorita Tortilla Chips Ground beef or venison, browned in olive oil, seasoned with southwest seasoning On the Border Salsa con Queso or Tostitos Salsa con Queso Shredded medium cheddar or queso fresco Salsa Sour cream other toppings such as sliced...

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.  ...

Forgot to take a picture until after I finished it! https://lovingitvegan.com/tofu-steak/ Had the best thing at Centro Mexican Restaurant in Boulder Colorado. IngredientsTofu Steaks:▢24 ounces Extra Firm Tofu (680g) (2 blocks o...

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 :...

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...

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...

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 ...

Deer Carne Guisada (spicy meat stew or slow and low simmered fajita type meat filling for tacos) Hank Shaw recently published this awesome green chile stew/taco filling recipe over at https://honest-food.net/carne-guisada-recipe-venison/ saying...

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...

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,...

Achiote paste is a flavorful blend of spices and ingredients, primarily made from annatto seeds, which give it a distinctive reddish-orange color. It's commonly used in Mexican and Central American cuisines. Along with annatto, the paste typically includes...

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, fo...

Introducing the sensational Purple Sweet Potato Wraps, from beeyawellnes.com, a marvel crafted from just three ingredients. These wraps aren't just visually stunning; they're packed with antioxidants, courtesy of anthocyanins—the same compounds found i...

To celebrate Chinese New Year, the Year of the Dragon, I’m excited to share this slow-cooked short ribs recipe. You can either bake it in the oven for 3.5 hours or cook it in a slow cooker on high for 8 hours. Ingredients (serves 4...

Prepare this incredibly delicious Jamaican flatbread that's both vegetarian and paleo-friendly. Embark on a culinary journey to the Caribbean with this simple recipe. Made from grated cassava (yucca), soaked in coconut milk, and fried to a golden brown...

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...

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...

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 ...

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 seemly means mixed rice.  It can include a lot of different vegetables or meats served either hot or cold on top of rice.   Topped with a sunny side up egg. SERVINGS: 8 Bulgogi 1/2 cup reduced-sodium soy sauce 1/3 cup finely grated Asian pear w...

The Full Bo Ssäm Recipe Bo Ssäm 1 whole 8- to 10-pound bone-in Boston pork butt 1 cup granulated sugar 1 cup plus 1 tablespoon kosher salt 7 tablespoons light brown sugar Accompaniments 1 dozen oysters, shucked 2 cups Short-Grain R...

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...

The latest Korean show  to join Netflix’s round-up is The Hungry and The Hairy , where good friends Rain and Noh Hong Chul relax and unwind as they travel all over Korea (on the motorbike of their dreams) and delight in eats and s...

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, callalou, calalou, or kallaloo), which is a popular Caribbean dish originating ...

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...

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...

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 (potato starch, similar to corn...

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 ...

Hot Pot at Home Ingredients Main Ingredients Meats & Seafood 1 lb beef flank (shabu shabu sliced thin works nice, but you can use any thin cuts of meat you prefer, such as chicken breast, pork, etc.) 1 lb of seafood such as...

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...

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 ...

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...

This recipe for curried egg salad sandwiches comes from our favorite new cookbook, Man Made Meals, and as the author notes, an egg salad sandwich is an egg salad sandwich, but not this one!  

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 contain MSG. There are just two ingredients: bonito...

From David Chang's new show, here's a take on mu shu pork we have to try:

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...

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...

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...

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, diced 8...

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 bone on each...

https://www.yangsnourishingkitchen.com/ginseng-chicken-soup/

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....

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 ...

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 (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...

**Japanese Beef & Rice Bowls (Gyudon)** *Description:* Indulge in the savory delight of Japanese Gyudon, featuring thinly sliced fatty beef cooked in a subtly sweet blend of mirin and soy sauce, elegantly served over a bed of rice. Crowned with...

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 Style Fish Tacos Aloha and shaka, bro.  Before you get your culattes in a bunch, you can still enjoy these fish tacos, which are kind of the midwestern haole version of the island favorites that everyone loves, but don't waste your time telling ...

**Yields:** One 9 × 5-inch (2 L) loaf **Prep Time:** 10 minutes **Cook Time:** 75 minutes Banana bread is a must-have on any baking day checklist. Although bananas aren’t native to Canada, we’ve wholeheartedly adopted banana bread into our treat cult...

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 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: ...

Ital Stew From www.thatgirlcookshealthy.com  Delicious one pot Jamaican style ital stew is wholesome, plant based and filling.  It is Whole 30 compliant as well. Ingredients 2  cups  pumpkin  chopped (260g) 1  medium sized...

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 ...

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...

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. Whether they are baked, fried, stuffed with a ...

The dish is made with rice and any available legume, such as kidney beans, pigeon peas (known as gungo peas), or cowpeas, the combination of grain and a legume, but is called rice and peas regardless of whether beans are used. Ingredients It is com...

This easy Japanese Beef and Tofu Curry recipe brings rich, comforting flavors to your table in just 30 minutes.  Think of it as Asian hamburger helper. Featuring tender ground beef, hearty vegetables, and a savory Japanese curry sauce, it’s perfect fo...

Inspired from Jerk from Jamaica cookbook.  My buddy, F, has been working on the jerk chicken all summer at polo and he has it perfected.  This is my version, which saves you $10 on buying an imported bottle of Walkerswood here in the States, and which I...

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) -...

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 6 ...

Our favorite Japanese fried chicken classic from Cook's Illustrated.

https://www.justonecookbook.com/kitsune-udon/ Kitsune Udon is a Japanese noodle soup in dashi broth, topped with seasoned fried tofu, pink-swirl narutomaki fish cake, and scallions. This hearty udon soup is one of the most popular, classic Japanese ...

  You can buy Korean BBQ Sauce (English spellings include Gocheejung or Kocheejung or Gochujang ) from Korean Grocers such as H-Mart, but even King Soopers and Whole Foods have it now.  However, the brands differ and it is difficult to find a really g...

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...

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...

David Chang’s Hwe, Two Ways “Hwe means ‘raw’ in Korean. Saengseon-hoe is raw, thinly sliced fish. And while there’s plenty of resemblance to Japanese preparations, there are important differences. Koreans are all about texture and prefer...

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...

From: https://www.koreanbapsang.com/haemul-jeongol-spicy-seafood-hot-pot/ Haemul Jeongol (Spicy Seafood Hot Pot) For dipping sauces visit https://iheartumami.com/hotpot-sauces/ JUMP TO RECIPE This Korean seafood hot pot is hearty,...

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...

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 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...

Shinya Shokudo is a tv series from Japan since 2009. It tells many stories about ordinary people eat in shinya shokudo, which means a restaurant at midnight. This small restaurant opens from 12 in the evening to 7 in the morning. All of the...

 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: ...

RECIPE COURTESY OF TRAVELER'S TABLE Caribbean Braised Oxtail With Mango Chow Ingredients Jamaican Curry Rub: 1 cup whole coriander seeds 1/2 cup whole allspice 1/2 cup whole anise seeds 1/2 cup whole cumin seeds 1/2 cup fenugreek...

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, ...

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 (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...

Ingredients 1  package  instant ramen,  Korean brand preferred such as Shin 1  tbsp  butter 1  tsp  garlic  minced 1/4  tsp  red pepper flakes  or to taste 1  tsp  brown sugar 1  tbsp  soy sauce 1  egg  lightly ...

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...

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...

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 ...

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 ...

INGREDIENTSSalt1 cup dashi or chicken stock¼ cup soy sauce2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water8 ounces soba noodlesFinely grated or minced ginger,Minced scallions or toasted sesame seeds for garnishPREPARATIONBring ...

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...

From Deliciously Ella's newsletter Are there days when you need dinner on the table fast? This traybake recipe is just the ticket. Consider the vegetables and their...

At the Denver Botanical Gardens, a Japanese tea ceremony is served at the tea house in the tea garden. The tea house was designed by Dr. Koichi Kawana and constructed in Japan. It was then disassembled and shipped to Denver. A team of Japanese craftsmen...

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 ...

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 ...

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...

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 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...

“Welcome to the fastest way to slow down”—smoking barbecue with an Oklahoma Joe’s Stick Burner Offset Smoker There is a lot of hype on the Internet about b...

From www.slapyodaddy.com My daughter doesn't care for beans, so this recipe is perfect for us to make on the Oklahoma Joe’s smoker. Harry Soo was the underdog and my favorite competitor on the Pitmasters series. Here, he kicks up Johnny Trigg’s bas...

My buddy, Nick, is a waterfowl and big game hunter, and the ultimate chef of campfire, backcountry and ranch style cuisine.  He has provided his campfire recipes, which originate from the racetracks to the Colorado high country, for future generations ...

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...

These are a doctored up can of beans which takes about 5 minutes to improve upon what's already in the can of Bush's Baked Beans. Ingredients 3 medium scallions 1 tablespoon olive oil 2 tablespoons gochujang 1/2 teaspoon sea salt ...

PRAISE THE LARD BUTTERMILK BISCUITS One of our favorite recipes from the great new cookbook, Praise the Lard.  You can either make the biscuits or use the dough to make pigs in a blanket below. You can’t beat hot-from-the oven, crispy-on-the-outside, te...

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...

Steven Rinella over at meateater.com recommends the following which I agree with, however I made a few modifications to his recommendations: Stoves There are several lightweight stoves that can serve the needs of backcountry...

Cowboy Caviar-Black Bean Salad with Corn and Avocado Texas caviar, also known as "cowboy caviar," is the go-to no-cook, ready-in-minutes dip that suits any occasion. Its hearty yet fresh flavor makes it a crowd-pleaser at potlucks and picnics, whether...

This is the primo recipe for campfire coffee. https://youtu.be/tq7Si7cp2jM

Our friend calls this Cowboy Salad, which is loosely a variation of the one seen in Smitten Kitten, but cowboys invented the iceberg stack salad, so do with it what you like.  You can skip the homemade buttermilk dressing and just use bottled ranch ...

Russell Street BBQ came out with their recipe for this cured, smoked and fried catfish, which is stellar.

From Jimmy Go catch yourself some fresh catfish, some blue cats for Flathead cats, not channel catfish.  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 ...

Take a (4-inch) piece of stale yeast roll or bread, dried and crumbled in a cup.  Mix in 1 quail egg and 1/2 cut half-and-half cup of sweetened condensed milk.  Add 3/4 cup Key lime juice.  Stir and enjoy, Bubba.

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,...

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...

The Hymn to Ninkasi  is at once a song of praise to Ninkasi, the Sumerian  goddess of beer , and an ancient recipe for brewing. Written down in c. 1800 BCE, the hymn is no doubt much older as evidenced by the techniques it details which scholars have...

Rocky Mountain oysters Also known as Cowboy Caviar or Prairie Oysters, this dish is made from the testicles of bulls that were castrated before reaching maturity. Palisade peaches These juicy and sweet peaches are a summer treat in Colorado, and...

Our favorite recipes to try from the great new Disney park’s recipe book, by Ashley Craft. The Unofficial Disney Parks Cookbook: From Delicious Dole Whip to Tasty Mickey Pretzels, 100 Magical Disney-Inspired Recipes (Unofficial Cookbook) ...

This page is a compilation of my mom's (Nana's) recipes and that of our friends.  Then at the bottom, is a bunch of stuff that people have told me to try.  My mom's favorite recipes are below and Nana's full recipe book is reprinted for my daughter, he...

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 January New Year's Day Epiphany-January 6 celebrated with a galette des rois Season Closes for Wingshooting Scaled Quail Season Tickets for the National Western Stock Show and Rodeo Dallas Safari Club and Safari Club International S...

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 ...

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 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, ...

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 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 ...

White Christmas Cookies as made by my mom.  These are our favorite Christmastime treats.  They are white frosted cutout cookies.  You start with a mixing bowl to make the dough. 2 c. sugar 1 c. Crisco shortening 2 eggs 1 cup sour cream ...

  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...

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...

From Wikipedia, the free encyclopedia The original Yule log recipe emerged during the 19th century. Photo From Stephane de Toldi's Instagram of a buche on a buche

Ingredients 10 pounds potatoes, peeled ½ cup butter  ⅓ cup heavy cream 1 tablespoon salt 1 tablespoon white sugar 2 ½ cups all-purpose flour Directions Instructions Checklist Step 1 Cover potatoes with water and co...

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.  

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...

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. ...

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 ...

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...

The Galette des Rois, a quintessential French tradition, is a cake steeped in history, typically enjoyed during Epiphany on January 6th, marking the arrival of the Three Wise Men in Bethlehem. Crafted from delicate puff pastry and housing a hidden...

Pumpkin Soup Roasted Pumpkin Seeds

Pumpkin Pretzel Dip It’s really easy! It’s just a tub of cool whip, a can of pumpkin puree, a packet of instant vanilla pudding mix (just the powered mix not prepared as pudding), and then I usually add a few dashes of cinnamon and pumpkin pie sea...

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 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...

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...

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...

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...

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...

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 ...

Mardi Gras, originating from the French term for "Fat Tuesday," encompasses a series of vibrant celebrations marking the culmination of Carnival festivities. Commencing on or after Epiphany and reaching its climax on the day preceding Ash Wednesday, Mardi...

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...

Our favorite tradition used to be 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 ...

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 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...

In France, French toast is actually called  “pain perdu ”, which means “lost bread”. Back in a time where food was sparse, and certainly nothing wasted, this dish was a way to use up all the bread from the days before that had gone stale. http://vidushisharma.com/blog/painperdu-banana Or serve wit...

Treat yourself to a bottle of Gruet, made by a French couple living in New Mexico now.

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...

Fried bologna, pickle relish, onion, tomato, mustard, pickle, challah bun

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.

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 ...

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...

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

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 crockpot. When choosing between point and flat cut corned beef, ...

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...

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...

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.  

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...

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...

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.  ...

From Garden & Gun Mashed potatoes are the unsung star of the Thanksgiving spread—a perfect comfort food that’s rich and salty and creamy, and the perfect vessel for a ladle-full of gravy. And yet making them is often an afterthought (that pes...

So the easiest recipe for stuffing that everybody likes, is to take two boxes of cornbread stove top stuffing, cooked to the directions on the side of the box .  And then in a separate nonstick frying pan toast a package of Jimmy Dean sausage links, ...

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 ...

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...

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...

A typical American wedding is made up of a ceremony (be it civil, religious, symbolic or otherwise), cocktails and a lunch or dinner reception.  All together this might be something like 2-5 hours, much of which is filled with photography sessions for ...

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 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 ...

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 c...

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,...

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...

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 ...

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...

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...

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...

"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...

LE CIRQUE'S SPAGHETTI PRIMAVERA This is Sirio Maccione's own creation, as it was served at his famous restaurant. The list of ingredients is long but it is really quite simple dish. You can substitute good, organic diced tomatoes...

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...

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...

Adapted from Zabar's INGREDIENTS: 1 Lb DeCecco Bow Tie Pasta (Farfalle) or Tri-Color Rotini 1 Whole Bulb Fresh Garlic ½ c. Olive Oil 1 bunch Fresh Basil, torn into pieces 1/2 bunch fresh cilantro (optional), chopped 12 oz. R...

From Pam

Chimichurri (sometimes misspelled as chimichuri) is an Argentine dipping sauce.  Some have  said that "Argentinians put it on everything."  We have discovered that it goes great on pasta, in place of a pesto sauce.  Fry up a few strips of deer (venison) ste...

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 as served in Rome is simply fresh fettuccine, creamy butter, and fragrant Parmigiana Reggiano.  In the US, fettuccine Alfredo is typically loaded with butter, heavy cream, garlic, cheese, and often includes chicken or shrimp as additional t...

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, ...

Smoked Ricotta Gnudi Adapted from https://www.thedailymeal.com/smoked-ricotta-gnudi-recipe/ The smoked ricotta gnudi: delicate, gnocchi-like dumplings studded with chunks of sweet Colorado stone fruit, crunchy pistachios, and earthy sage. Ingredients ...

First, start with Italian semolina and 00 flours. Antimo Caputo Semola Di Grano Duro Rimacinata Semolina Flour 2.2LB (1kg) Bag - All Natural Dough for Fresh Pasta Antimo Caputo Chefs Flour 2.2 LB (Pack of 2) - Italian...

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, ...

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...

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...

This recipe comes from a chef in Scotland, who is Italian.  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 the bon...

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 about 12 persons and is worth the effort.  As with most other types of ...

INGREDIENTS2 cups all-purpose flour¼ teaspoon salt2 large eggs plus 2 egg yolks, beatenSemolina or rice flour, for dustingPREPARATIONPut flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until ...

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 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...

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 ...

Pizza is always a family favorite at our house.  But before you order out, you might be surprised to know that it's simple to make at home and inexpensive.  Once you make it a couple of times, you will see that it is about as fast and easy as heating u...

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 ...

SAM SIFTON'S PORK CHOPS WITH CHERRY-PEPPER SAUCE from the New York Times Cooking Column  August 31, 2020  Servings: 4  Prep: 10 min  Total: 45 min  Difficulty: A very simple recipe packs a lot of flavor...

This is my everyday pasta sauce for a marinara type red sauce.  To give it even more flavor, depth, and richness, my Asian friends add 2 tablespoons of soy sauce and 1 tablespoon of fish sauce to every batch instead of the salt. For many Filipino ...

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...

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 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...

From our local Italian restaurant, Pino's. Growing Up Italian - "Sunday Sauce" . Growing up Italian - restaurant recipe #1. Pino's would like to share our popular house made marinara recipe. In many Italian families, we call this "Sunday Sauce". Everyday...

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...

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...

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...

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 ...

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...

Meats packed in Cryovac (a vacuum packed plastic - PSMO (pronounced pismo) - peeled, side muscle on ) 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...

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...

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: 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 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, ...

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...

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...

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 and...

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...

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...

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...

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...

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 ...

My favorite way to make butter is the Mongolian way.  Take milk (they use horse milk), and put it 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 the...

Adding about a teaspoon of baking soda to the cooking water increases the alkalinity, which will make the eggs easier to peel later on. 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 ...

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 ...

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...

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...

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, 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 ...

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,...

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. ...

White people invaded over 90% of the world looking for spices and now they don't even use them on their food. I make my own spice mixes at the chateau. The spices in the racks are often nearly stale at the grocery store supermarket, so we avoid ...

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) 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...

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...

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 ...

In Denver: The Truffle Cheese Shop, for a lot of sausages, cheeses and tete du monde Deli Italia, 1990 Wadsworth Blvd, Lakewood, CO 80214 Zabar's Bjorn's Colorado Honey Valente's Deli, Bakery & Italian Market, Grocery store stocked ...

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...

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 a...

These are our recommendations on the "wine and strong waters" available in the U.S.: 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 hu...

I just loved this story printed in my favorite Covey Rise Magazine, so I had to share it here. LIBATIONS OF LEGEND PUBLISHED APRIL 26TH, 2021 INTRODUCTION BY MILES DEMOTT; STORIES AND RECIPES BY COVEY RISE CONTRIBUTORS THE...

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 ...

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, Po...

Korean Roasted Cassia Tora Seeds Tea (Gyeolmyeongja Cha) - 100g (loose tea) High Quality Korean Roasted Cassia Tora Seeds Tea Help boost eyesight and improve vision. Help remove heat from the liver. Loosens the bowels and relieves...

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&...

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...

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...

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...

The legendary Cosmopolitan reached its height of popularity in the 1990s, when the HBO show “Sex and the City” was at its peak. The pink-hued, Martini-style drink was a favorite of the characters on the show. The original Cosmopolitan was created in ...

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. ...

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.

The French 75 is named for the fast-firing 75 millimeter field gun that was utilized by the French during World War One. Consisting of gin, fresh lemon juice, sugar and champagne, the drink's origin is mired in mystery and debate. Discerning drinkers...

How to Make Ginger Tea I tried several ginger tea methods, and the easiest way is truly the best way. Here’s how to do it: 1              Thinly slice your fresh ginger. You don’t need to peel it first, but do rinse it and scrub off any visible ...

What are the health benefits of ginseng? Benefits Side effects Interactions Summary We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Here’s our process. ...

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...

Absinthe Marteau Absinthe Marteau, an American-made absinthe produced with wormwood, aniseed, and fennel is made in the traditional nineteenth-century style, but with delicate grassy undertones. This recipe from Garden & Gun Magazine also variee...

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 into...

I always strive 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.  ...

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...

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 bottle...

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 ...

APPLE HIGHBALL INGREDIENTS Seedlip Garden 108: 2 ozUnfiltered Apple Juice: 1 ozLemon Juice: ½ ozMaple Syrup: ½ ozSoda Water: 3 oz GLASS & GARNISH HighballApple fan METHOD Add all ingredients except soda water to a cocktail s...

From https://www.thekitchn.com/msg-martini-recipe-review-23439195 At Bonnie’s in Brooklyn, chef Calvin Eng was sure he wanted MSG on the menu, and incorporating it into a dirty Ma rtini  felt like a “perfect fit,” according to Cha...

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 ...

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, and...

My adventures with port began 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, re...

If you are going to buy it from a can, Lone River Ranch Water is better than Topo Chico.  But this is the recipe for making Ranch Water yourself. Adapted from an article on the great drinks website: https://punchdrink.com/articles/how-ranch-water-recipe-became-the-unofficial-cocktail-of-west-texas/ ...

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 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...

 1 ½ oz. peach schnapps 1 ½ oz. vodka 3 ½ oz. cranberry juice Combine and pour over ice. ___________________________ IN THE WORDS OF WALT WHITMAN From https://inthewordsofwaltwhitman.com/emotions/love/sexual-love/ ...

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...

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...

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...

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.

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...

A paleo diet typically includes lean meats, fish, fruits, vegetables, nuts and seeds — foods that in the past could be obtained by hunting and gathering. A paleo diet limits foods that became common when farming emerged about 10,000 years ago. These f...

From Kathy---Here is our old, old, old recipe. Makes two loaves 1 Box butter flavored yellow cake mix Small pistachio pudding INSTANT 1/4 C butter flavored oil (which they actually made in the old days...) 1/2 pint sour cream 4 eggs I add a...

Purple Sweet Potatoes Adapted from an article by Michelle Miller https://sunkissedkitchen.com/purple-sweet-potatoes-how-to-bake/#:~:text=Okinawan%20Purple%20Sweet%20Potatoes,better%20methods%20for%20cooking%20Okinawans. Japanese...

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...

Some of my favorite articles on scaled quail:DOC002 Download DOC003 Download DOC004 Download DOC005 Download DOC006-2 Download DOC007-2 Download DOC008-2 Download Experimental-Habitat-Improvement-for-Scaled-Quail ...

Nothing tastes as good as skinny feels.    Makes 64 Oz (size of my Vitamix blender filled to the rim), enough to fill 3 of my 22 Oz shaker bottles. 2 containers of muscle milk or premier protein shake as my liquid base (25-30 g of protein per container -...

Tips, tricks and favorite links:

Airforce Condor SS Utah Airguns suggested the TalonP .25 with scope, add on moderator, butt stock, adapter with suppressor 2x7 hawk scope, and a carbon fiber bottle. The ultimate compact truck gun for coyotes and prairie dog control, they said....

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 a ruined trip a detour to the vet, and a bill for all of the anesthetics and sutures later... not that it's...

The number of braids was a tradition issue, but also one based in real practice.  An odd number promotes a longer looking neck.  Try an even number and you will see even a pretty horse looks cobbish, which we have done before by mistake in sorting o...

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  ...

Synapsis of What We Do Dogs - Spring- We give a five way shot and a bordetella nasal spray every year from valleyvetsupply.com (you can get every vaccine from there except rabies) and Every 3 years, a vet administered rabies shot from Petsmart Horses...

Littleton Equine Medical Center 8025 S Santa Fe Dr. Littleton, CO. 80120 303-794-6359- Fax 303-794-9466 littletonequine@yahoo.com www.littletonequL11e.com Emergency First Aid: What to Do Until Your Veterinarian Arrives The most...

FACE CREAM A plastic surgeon, client-friend of mine, says don't waste your money on expensive creams.  Albolene is the best and cheapest.  It keeps the cracks from becoming permanent scars on your face.  And it's good for women.  It also removes mak...

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

I wished that I had taken a video of Paul and his dad field dressing prarie chickens, sharptailed grouse and pheasants. Being a grouse biologist, Paul's dad was among the fastest and cleanest bird dressers I have ever seen. He did not like to cut any...

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...

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 ...

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...

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...

polo-pony-exercise Download HowToDoItYourselfPoloMalletRepairs Download How to Grip a Polo Mallet from Rege Ludwig

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 quali...

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...

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) ...

Chia and Pinole for Great Athletes Instead of Sugary Bars and Drinks Ever since the publication of Christopher McDougall’s Born to Run, a barefoot and minimalist running trend has swept America, based on the author’s examination of Mexico’s Tarah...

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 ...

EQUINE ATHLETE BY GWEN RIZZO BUYER BEWARE Buying a horse can be an exciting adventure; going to different barns, speaking with horse sellers, and meeting and riding your next potential best horse. Finding the right horse can be a dream, but, all that...

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 ...

My friend, Bob, in Hawaii, who used to be a professional chef gave me this recipe orally on a recent visit. It sounded a lot like this one from:   http://thecharmingdetroiter.com/squid-ink-gnocchi-champagne-beurre-blanc-crispy-prosciutto/...

If you're someone who frequently indulges in TikTok, enjoys your local brunch haunt, or explores various shops, you've likely witnessed the surge in popularity of tinned fish. Against all odds, this enduring, Great Depression-era sustenance has taken...

We have found that the best burnt ends are made with a tri-tip steak (which only weighs around 3-5 pounds) instead of the 20 pounds of brisket. Further, it is the perfect size for our small family. The tri-tip actually comes from a cow's collar bone...

https://mykoreankitchen.com/tteokbokki-spicy-rice-cakes/ Tteokbokki is one of the most popular Korean street food s in Korea. Among other things, today’s recipe is made with Korean rice cakes, Korean fish cakes , Korean soup stock / dashi stock and...

The Way of the Adventurer.

 

This should be every brides wedding bridal registry list: All Clad Pan Set, comes with Lifetime Warranty, and they are serious about the warranty, replaced my nonstick fry pan twice already, and there is no better brand 3 set professional...