Cool Stuff – Main Courses
“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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“Chicago-Style Beef Sandwich”

In honor of the gratuitous number of shots of me eating steak on last night’s Iron Chef episode, I thought this recipe was in order for today. Now before all of the hard core Chicago beef sandwich eaters start freaking out, let me tell you that this recipe is very much my own version… it’s not perfect, it is not from the religious order of Chicago-style beef eating folk. But […]

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“Spicy Middle Eastern Shrimp”

I’m not quite sure what to call this recipe. But since it uses a medley of spices that you’ll find in most Middle Eastern dishes, I’m calling it Spicy Middle Eastern Shrimp. Or we can also call it Darn Good. Or Shrimp That Rawks. Or I Can’t Believe It’s Not Shrimp. Nevermind. You’ll need: shrimp, fresh mint, Aleppo pepper flakes, black peppercorns, cardamom, cinnamon, coriander, dried ginger root, fennel seed, […]

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“How to Clean & Cook Soft Shell Crabs”

Soft shell crabs are in season! “Soft shell” is just the term used when regular crabs have recently molted their outer shell. Blue crabs for example, are most common. Ideally you buy them when they’re still alive and bring them home for a feast. They are in season May through September, but can be found frozen the rest of the year typically. Oh, and did I mention they’re delicious? And […]

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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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“Oryx Fajitas”

One of the perks that comes with being a chef who hunts is that I’m sometimes gifted exotic foods. For example, in the past week I was given beet and mint ice cream, a box of olive oil from someone’s farm in Greece, and a bag full of oryx meat that a Texas guy had hunted in a nearby Texas ranch. I was teaching a cooking class and doing a […]

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“Wild Boar Meatballs”

I just finished a whirlwind trip to L.A. where I made some meatballs. That’s what I went to L.A. for, to make meatballs! It was the right thing to do. I’ll post about my time there and the hilarity that ensued as soon as I sleep for two days straight, but first, I want to share the meatball recipe that I made so you can make it for Sunday night […]

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“Squirrel Brunswick Stew with Acorns”

Young squirrel is good simply quartered and fried. Old squirrel is good stewed. When in doubt, it is safest to braise or stew a squirrel. Sometimes, for flavor and for whimsy, I like to add acorns to this recipe. Native Americans used to eat acorns, usually by grinding them and then boiling them. They are sometimes bitter because of their tannins, but this can be improved by grinding them and […]

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“Blue Grouse with Roasted Apples and Pears”

These are the facts that we know: 1. There was an apple tree and a pear tree growing nicely outside the cabin minding their own business. They were producing nice fruit and dropping it on the ground at their leisure. 2. In the morning there were claw marks down the side of the pear tree and most of the branches had been torn down. 3. All that remained were these […]

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“Chicken in Coconut-Lime Peanut Sauce”

I get such a craving for Asian food sometimes. I’m not very good at cooking it myself, there’s something about the flavor combinations that aren’t intuitive to me while cooking, but are so delicious when put in front of me at a dinner table. In my recent piece for Tasty Kitchen, I featured one of my friend Marla’s recipes because it looked amazing and because her recipes are always so […]

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