Articles Tagged with: olive oil
“How To Make Hot Pink Pasta”

 Looking for different ways to style up your pasta dish? I added just a hint of beet juice to an ordinary pasta recipe and ended up with vibrant bright pink noodles. This recipe will not only taste delicious but will wow your dinner guests! What you’ll need: 1 ¼ cup of all-purpose flour 1 cup of semolina flour 3 eggs 2 Tablespoons of Beet juice 1 Teaspoon Sea salt 1 Teaspoon Olive Oil […]

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“Bison Meatloaf (+ a free bottle of wine for you!)”

Happy Wednesday guys and gals. I’m excited to share Grandma Pellegrini’s meatloaf recipe with you. Make it with your favorite meat, it’ll knock your socks off. I also have a special surprise for you in today’s video, so be sure to watch until the end… (did somebody say free wine? Get it HERE.) PLEASE NOTE: To watch a crisp, clean HD version of this video, press play, then click on […]

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“Braised Venison Tacos”

On Sunday I went to watch an Australian car race at the shiny new track in Austin, but that is for another day. Then I made Venison Tacos! They were tangy and full of crunchy colorful bits.   I highly recommend making a big batch of this and having a taco party. If you don’t have venison try bison, beef, wild boar, elk, pork or whatever you fancy. The idea […]

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“Goat Tacos”

Friends! I’m so excited to share the first of many cooking episodes here on this site. For a long time you’ve seen many posts here with step-by-step photos which take you through the recipes, but we’ve decided to spice things up around here and give some of the how-to’s in a video format for those of you who learn better this way. As always I’d love your feedback and questions […]

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“Venison Roast with Red Wine & Juniper Berries”

A roast is often times made from a tougher cut of meat, a portion of the leg, for example. But I recently decided to turn two aged venison backstraps into a roast, which produced wonderful results in a much shorter time. If you don’t have venison, I highly recommend beef as well. The idea is to fold them over and truss them together with kitchen twine so that they are […]

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“Keys to the Kitchen”

I’m giving away a pretty awesome book today guys and gals. It is by the talented, formidable Aida Mollenkamp, and it just hit bookstores everywhere. It is one of the most comprehensive technique cookbooks I have seen in quite some time. And you will love it. To begin with, there are 300 juicy recipes and beautiful color photographs and illustrations. But what’s more it is a substantial technique primer. It […]

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“Redfish Courtbouillon”

A few weeks ago in  Arkansas, my friend Paul Michael made a dish he makes regularly whenever someone has caught a nice redfish or bass. They all call it “coo-bee-on” and so I just assumed it was another one of their local regional dishes that this Yankee was unfamiliar with. And then I saw it written down. “Courtbouillon!” I exclaimed. It’s actually French, and if there’s one thing I know […]

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“Whiskey & Peach Rabbit Stew”

Before I show you this recipe, I thought I should mention that if you like exotic meats like Wagyu Beef, Venison, Elk, Lamb and Bison, I’m giving away an organic Exotic Burger Collection from Fossil Farms on my Facebook Page, so be sure and enter! Now for the recipe… I just finished a mini road trip through the South. From Texas to Oklahoma to Arkansas to Tennessee to Louisiana and […]

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“Garlic Scape Pesto”

I haven’t spent much time with garlic scapes. Ramps yes, green garlic yes, wild garlic yes, wild onions yes, garlic scapes no. But they behave similarly to the others mentioned above and since their curly tendrils at the farmers market looked rather inviting, I decided to play with them. This is what I made, and I think you’ll enjoy it in your kitchen too. You will need: garlic scapes, walnuts, […]

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“Spicy Seared Quail with Kale Slaw”

I’m in New York doing all sorts of things, one of which is to go through 100 years worth of family stuff that has been collected since my great grandparents. I have to decide what goes into a garage sale, what gets donated, what goes to the dump, and what gets boxed up into a nice clean plastic box and tucked away. Why do we humans collect so much stuff? […]

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