Update! And the winner is...
Pierre Desjardins: "There is a moment in early May, about two days where, for the first time the air is warm, sunlight bathes the delicate young green leaves…the first sidewalk cafés are open, walking leasurly and all the people look young and happy. Greatest time of all the spring season…love it!"
Congrats…
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…
I did an episode of Iron Chef two summers ago with a very talented chef named Joe Isidori. I got to eat approximately 15 courses of steak prepared by him and Bobby Flay. It was pure heaven. I just wish I could have distributed those meals out over a longer period of time... they had…
This is one of my favorite simple preparations for tender cuts of meat. I use it often on lamb chops and it is ready in less than 20 minutes. I had some purty venison backstraps from my Girl Hunter Weekend in Arkansas, aged 20 days, so I tried my magic rub on them and it…
I brought a nice venison haunch back from my Girl Hunter Weekend in Arkansas. Ain't it a beauty?
It was aged for about 20 days. And since I was having a gathering of a large group of people I decided to put it to good use. I've made many stews before so I decided to think…
When I first went on a hunting trip in England a couple of years ago, I was introduced to Scotch Eggs and fell in love with them forever. They were served in the greenhouse during "Elevenses" which is the break the hunters take between the first three "drives" and the last three. We drank cherry…
Do you ever have scraps of meat that you're not sure what to do with? Save your scraps in the freezer and then grind them up or chop them well and use them as a delicious pizza topping. This pizza dough recipe is great to make in advance and store it in the freezer in…
I was just in New York where I did my all time favorite fall activity. It gives me pangs of nostalgia. And all of those childhood memories of frolicking through the orchards come rushing back.
(Photo credit: Gordon Pellegrini)
I went apple picking! My brother and I have plans for cider making and we were…
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…