A marveous breakfast treat.
Venison stock is the perfect base for this simple but fantastic traditional recipe.
This is an adaptation of a great chicken breast recipe. It involves slicing a boneless wild turkey breast into roughly half pound pieces, about the size and thickness of a chicken breast, each perfect for one serving. It is fast, easy, and delicious.
OK, it’s not wild game. Pretty hard to work game into desserts. And it does have “Moose” in the name. You could use it to say “OK kids, eat all your venison and daddy will make moose munch.”
If popping your own from kernels, keep in mind that freshness matters — Not because they go bad, but because they lose some of the moisture they need to pop properly. If it’s been on the shelf a year or so just buy a new batch.
A delicious and visually exotic dish – but really easy to prepare. It’s getting your hands on high quality fresh mussels which can be a challenge.
Cioppino is a seafood stew invented in the 1800’s by the Italian fishing community that worked the San Francisco bay and nearby Pacific waters. They would pick from whateve was least marketable from their haul and turn it into this
Butter contains three things (in this order): butterfat, water, and milk solids. Clarified butter is a common kitchen term for butterfat. Traditionally it is made by heating butter to a temp like 260°F or a bit higher until the last of the water is driven Read More …
Courtesy of Glen Spotts — master asparagus gardener.