The real trick is colliding with an Alaskan snow crab at just the right angle...and then, of course, having the garlic butter sauce handy.
Check out my Amazon author page!Mark Loeffelholz
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
Mr MartiniThat nice house in the sky.Posts: 2,703MI6 Agent
I would love to try Quail, but have two problems. One, how do you cook it? Two is the price. It's quite expensive, but I may treat myself one day.
I'd also like to try a few other things like Pheasant and Rabbit. Both are available at a store near (I think they have squab to). So, my Saturday dinner is in your hands. Should I have Rabbit? Duck? (cooking tips would come in handy) If I have Pheasant or Quail it has to be bought Friday morning. Both are frozen and need time to thaw out.
*Sidenote, Quail was almost $30 for a 2lb package (could of been 1 lb).
Some people would complain even if you hang them with a new rope
seriously though, I've never had any of those
tonight is my cousin's rehearsal dinner. 'spose I'm eating whatever the country club is serving...and managing NOT to get it on the suit I can't afford to get dry cleaned...
Hey! Observer! You trying to get yourself Killed?
mountainburdphotography.wordpress.com
Mr MartiniThat nice house in the sky.Posts: 2,703MI6 Agent
Muscovy Duck legs. Pan fried and seasoned with Salt, Pepper and Garlic powder. Even cooked some Potato Pancakes. I've never cooked duck before and was impressed by how good it was. A little greasy, and a little bit tougher meat than chicken. Will cook this again in the future. Maybe I'll cook Duck Breast
Some people would complain even if you hang them with a new rope
I would love to try Quail, but have two problems. One, how do you cook it? Two is the price. It's quite expensive, but I may treat myself one day.
I'd also like to try a few other things like Pheasant and Rabbit. Both are available at a store near (I think they have squab to). So, my Saturday dinner is in your hands. Should I have Rabbit? Duck? (cooking tips would come in handy) If I have Pheasant or Quail it has to be bought Friday morning. Both are frozen and need time to thaw out.
*Sidenote, Quail was almost $30 for a 2lb package (could of been 1 lb).
Quail weighs about a pound and needs to be cooked really fast in a hot oven, then rested on a warm plate covered with foil for about half the cooking time - ie cook at full temperature for 30 minutes, then rest for 20 minutes to allow the fibres to relax. Rabbit loins can be cooked in a pan or flash roasted in the oven, but the legs need caseroling slowly. Duck roasts nicely at a medium temperature, but if cooking jointed the breasts are nice served pink, and the legs are best served confeit, which means simmered slowly in duck fat until brought up to temperature, then stored in the fat until needed (often weeks), then seared under a hot grill.
If you can check out Hugh Fernnely-Whittingstal - he's a British chef-come food producer who is big on game and foraging food he's had loads of tv series and books, and is a major force in advocating free-range and organic foods, as well as lobbying supermarkets for better conditions for animal food production.
Amazon #1 Bestselling Author. If you enjoy crime, espionage, action and fast-moving thrillers follow this link:
Muscovy Duck legs. Pan fried and seasoned with Salt, Pepper and Garlic powder. Even cooked some Potato Pancakes. I've never cooked duck before and was impressed by how good it was. A little greasy, and a little bit tougher meat than chicken. Will cook this again in the future. Maybe I'll cook Duck Breast
If you can get it Barbary duck is far better than Muscovy. Peking ducks are a good deal better as well. Muscovy ducks are usually better for egg production.
Amazon #1 Bestselling Author. If you enjoy crime, espionage, action and fast-moving thrillers follow this link:
I would love to try Quail, but have two problems. One, how do you cook it? Two is the price. It's quite expensive, but I may treat myself one day.
I'd also like to try a few other things like Pheasant and Rabbit. Both are available at a store near (I think they have squab to). So, my Saturday dinner is in your hands. Should I have Rabbit? Duck? (cooking tips would come in handy) If I have Pheasant or Quail it has to be bought Friday morning. Both are frozen and need time to thaw out.
*Sidenote, Quail was almost $30 for a 2lb package (could of been 1 lb).
Quail weighs about a pound and needs to be cooked really fast in a hot oven, then rested on a warm plate covered with foil for about half the cooking time - ie cook at full temperature for 30 minutes, then rest for 20 minutes to allow the fibres to relax. Rabbit loins can be cooked in a pan or flash roasted in the oven, but the legs need caseroling slowly. Duck roasts nicely at a medium temperature, but if cooking jointed the breasts are nice served pink, and the legs are best served confeit, which means simmered slowly in duck fat until brought up to temperature, then stored in the fat until needed (often weeks), then seared under a hot grill.
If you can check out Hugh Fernnely-Whittingstal - he's a British chef-come food producer who is big on game and foraging food he's had loads of tv series and books, and is a major force in advocating free-range and organic foods, as well as lobbying supermarkets for better conditions for animal food production.
Cool. Thanks for the advice. I'll also have to check on the duck. I think the only thing the store sells is Muscovy. I'll check closer next time I go in. Cheers -{
Some people would complain even if you hang them with a new rope
swear, the place they got married was trying to kill me with food. 3 course meal with apps. before hand, wedding cake, and THEN they brought out trays of cookies and my aunt got like, 5 take out boxes full. I've gained like, 3 pounds since saturday.
Cold Pilsner Urquell and hot Shrimp and sausage Jambalaya. Woke up at 2am and the house still smelled like it.
<sniff sniff> "jambalaya..." <back to sleep>
LoeffelholzThe United States, With LovePosts: 8,998Quartermasters
Pulled pork...making soft-shell tacos...mmm...
Check out my Amazon author page!Mark Loeffelholz
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
business lunch today. Ouefs florentine, oriental steak and mandarin charlotte. Club soda to drink with coffee to finish.
Are you American? That all sounds like an American take on a menu - a little dated by British standards. Just curious...
I ate that in Cheshire. ) I have acquired some American eating habits after living in the US for years.
Club Soda is one of them..although on this occasion I know the guy I had the meeting with is very opposed to alcohol during business hours.
To be honest I can't really spot Americanisms anymore. I guess I'm just mid Atlantic.
today's business lunch was chicken and chorizo jambalaya, burritos with san miguel and mango coconut cheesecake with strawberry ice-cream and raspberry coulis.
Roast lamb, roast potatoes, carrots and peas. All with my mint and ale gravy.
Man that sounds good.
Right now it's cocktail hour: Rum Collins and an ice pack for my knee. (I'm on a Rum Collins kick...and I hurt myself this morning).
Soon, smoked salmon with onion, capers, hard boiled egg and Inglehoffer Cream Style horseradish.
Then I think there's some steaks in the fridge, mashed potatoes and a salad.
THEN, my friend gave me a bottle of Limoncello he made.
Recreated a brilliant meal I once had in the states. Cajun barbequed chicken, corn on the cob with butter, coleslaw and salad. Finally got all the cajun spices right...
Amazon #1 Bestselling Author. If you enjoy crime, espionage, action and fast-moving thrillers follow this link:
Tonight is marinated sirloin steak, oven roasted chips and a chunky salsa. Dessert - caramel and shortbread cheesecake. Drink - Menage a Trois - a blended white wine from California which uses three grape varieties. Really, really good
Amazon #1 Bestselling Author. If you enjoy crime, espionage, action and fast-moving thrillers follow this link:
Tonight was slow roasted brisket of beef, roasted baby onions, creamy mashed potato and parsnip puree and my ale gravy. And a great big dollop of creamed horseradish...
Sooooooo full!
Amazon #1 Bestselling Author. If you enjoy crime, espionage, action and fast-moving thrillers follow this link:
LoeffelholzThe United States, With LovePosts: 8,998Quartermasters
Two days ago: An unbelievable buffalo-style breaded chicken breast. Tonight: 'Country'-style pork spareribs. Seems Mrs. Loeffelholz is determined not to let me come in 'underweight.'
Check out my Amazon author page!Mark Loeffelholz
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
Boca (veggie) burgers, eggs in a basket (sourdough bread) and baby corn was the cuisine a la apt. #210 this evening...topped off nicely with Frank's red hot sauce and some Yellow Tail Cabernet that we finished off tonight. I love that me and my roomie cook. makes life tastier
A neighbour dropped in a couple of pigeons he'd shot... Flash-roasted and basted in herb butter, then cream and some chicken liver pate and a splash of brandy in the buttery juices, reduced for a few minutes on a high heat. Delicious. Served with roasted potatoes and steamed runner beans out of the garden.
Amazon #1 Bestselling Author. If you enjoy crime, espionage, action and fast-moving thrillers follow this link:
Comments
The real trick is colliding with an Alaskan snow crab at just the right angle...and then, of course, having the garlic butter sauce handy.
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
I'd also like to try a few other things like Pheasant and Rabbit. Both are available at a store near (I think they have squab to). So, my Saturday dinner is in your hands. Should I have Rabbit? Duck? (cooking tips would come in handy) If I have Pheasant or Quail it has to be bought Friday morning. Both are frozen and need time to thaw out.
*Sidenote, Quail was almost $30 for a 2lb package (could of been 1 lb).
seriously though, I've never had any of those
tonight is my cousin's rehearsal dinner. 'spose I'm eating whatever the country club is serving...and managing NOT to get it on the suit I can't afford to get dry cleaned...
mountainburdphotography.wordpress.com
http://www.flickr.com/photos/19423500@N06/4869557133/in/photostream/
Muscovy Duck legs. Pan fried and seasoned with Salt, Pepper and Garlic powder. Even cooked some Potato Pancakes. I've never cooked duck before and was impressed by how good it was. A little greasy, and a little bit tougher meat than chicken. Will cook this again in the future. Maybe I'll cook Duck Breast
Quail weighs about a pound and needs to be cooked really fast in a hot oven, then rested on a warm plate covered with foil for about half the cooking time - ie cook at full temperature for 30 minutes, then rest for 20 minutes to allow the fibres to relax. Rabbit loins can be cooked in a pan or flash roasted in the oven, but the legs need caseroling slowly. Duck roasts nicely at a medium temperature, but if cooking jointed the breasts are nice served pink, and the legs are best served confeit, which means simmered slowly in duck fat until brought up to temperature, then stored in the fat until needed (often weeks), then seared under a hot grill.
If you can check out Hugh Fernnely-Whittingstal - he's a British chef-come food producer who is big on game and foraging food he's had loads of tv series and books, and is a major force in advocating free-range and organic foods, as well as lobbying supermarkets for better conditions for animal food production.
http://apbateman.com
If you can get it Barbary duck is far better than Muscovy. Peking ducks are a good deal better as well. Muscovy ducks are usually better for egg production.
http://apbateman.com
Cool. Thanks for the advice. I'll also have to check on the duck. I think the only thing the store sells is Muscovy. I'll check closer next time I go in. Cheers -{
swear, the place they got married was trying to kill me with food. 3 course meal with apps. before hand, wedding cake, and THEN they brought out trays of cookies and my aunt got like, 5 take out boxes full. I've gained like, 3 pounds since saturday.
mountainburdphotography.wordpress.com
http://apbateman.com
Are you American? That all sounds like an American take on a menu - a little dated by British standards. Just curious...
http://apbateman.com
<sniff sniff> "jambalaya..." <back to sleep>
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
mountainburdphotography.wordpress.com
Pork and spaghetti in chili , now THAT is good eatin
http://apbateman.com
I ate that in Cheshire.
Club Soda is one of them..although on this occasion I know the guy I had the meeting with is very opposed to alcohol during business hours.
To be honest I can't really spot Americanisms anymore. I guess I'm just mid Atlantic.
Man that sounds good.
Right now it's cocktail hour: Rum Collins and an ice pack for my knee. (I'm on a Rum Collins kick...and I hurt myself this morning).
Soon, smoked salmon with onion, capers, hard boiled egg and Inglehoffer Cream Style horseradish.
Then I think there's some steaks in the fridge, mashed potatoes and a salad.
THEN, my friend gave me a bottle of Limoncello he made.
Friday night rocks.
delicious.
mountainburdphotography.wordpress.com
http://apbateman.com
http://apbateman.com
it had pan roasted chicken with sea salt and pepper
red bell pepper
scallions
onions
garlic by the ton (nom)
peanuts
and peanut sauce
and then, he had brought us an angel food cake
he made fresh whipped cream
and I cut up berries
a frickin' delicious dinner to christen the new apartment with!
oh, we also had some Yellow Tail Cabernet. SO YUMMY.
mountainburdphotography.wordpress.com
Sooooooo full!
http://apbateman.com
mountainburdphotography.wordpress.com
Got a cold brisket sandwich with horseradish lined up when she goes off to bed - I'll be up late with paperwork...
http://apbateman.com
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
mountainburdphotography.wordpress.com
http://apbateman.com
mountainburdphotography.wordpress.com