Featured Recipes
January 12, 2021
Yummy and nutritious lettuce bundles can also be served in a wrap, an asian pancake or a tortilla.
October 31, 2020
Yes, you can do this with boneless chicken breast but you will not get the added intense flavor that cooking the chicken with the bone imparts!
October 8, 2020
This is a game changer for either Chicken legs or wings.
Starting the chicken at the lower oven temp and then increasing it helps to dry the skin out and give it a texture more like frying.
I highly recommend the dry brining for a few days but at least for a few hours. Make sure the chicken has been thoroughly dried prior to coating with the baking POWDER (not baking soda). Before the final25 minutes of baking time brush the chicken with olive oil to coat.
September 15, 2020
The key with cooking a rooster or a larger bird is long, slow, and moist cooking. Although older birds or roosters are not ideal for roasting or frying, they make fabulous stews, soups and stocks.
September 14, 2020
The succulent meat on these braised turkey legs literally falls off the bone. It's great served along side of some roasted root vegetables and even over egg noodles or mashed potatoes.
September 14, 2020
Smoked Duck is an old time favorite of mine. The rich flavor of the Grimaud make them a perfect meal. Pairing up with sweet potatoes (butter, brown sugar) and corn on the cob (Butter,salt) make it even better. Cook these all together on the grill for the entirety of the process.
September 13, 2020
Guinea Fowl is originally from West Africa though their popularity with French and Italian Chefs has brought them into kitchens throughout the world. Their flavor has been compared to being between chicken and pheasant with a mild savory gamey taste. Guinea fowls are a little smaller and have approximately half the amount of fat as a chicken so the timing of the recipe is crucial as they can dry out if treated just as a chicken.