Category Archives: Food
Tons of Restaurant Quality Dishes
Venison has always been one of my favorite wild game meats. More and more these hunted animals are popping up in local supermarkets around the U.S. And while the number of hunters has declined in the last few years, farmed game is growing in popularity. National organizations representing deer and elk farmers are reporting rapid growth and substantial economic impact of their industries, indicating consumer demand. Read the rest of this entry
What’s up foodies? I hope you all had a great summer. I am happy to announce that my new cookbook is now available for order! It is published by Page Street Publishing and distributed by Macmillan. The book takes the reader around the world with exciting recipes prepared using the sous vide method. Mastering The Art Of Sous Vide Cooking features delicious recipes such as Read the rest of this entry
The sous vide revolution is in full effect! If you have not tried this type of cooking yet, you are truly missing out! And if this method is new to you, let me explain to you what it is. Sous vide is low temperature cooking that involves vacuum sealing food items in heat safe cooking bags and placing them in a precision temperature water bath for a period of time. Your food maintains it’s nutrients and remains juicy and flavorful. Pork does particularly well when cooked with the sous vide method. In this recipe Read the rest of this entry
Living in NYC, I have access to all types of authentic food from all over the world. If you ask me what is my all-time favorite type of cuisine, I’d tell you Indian food. Read the rest of this entry
While some of us view rabbits as a cuddly and furry pet, then there are those of us that view them as a food source. In fact, rabbits have been raised for food for thousands of years. I tried it for the first about 25 years ago and I’ve been hooked on it since then. Frying it is my favorite way to cook it, especially after letting it marinate overnight in buttermilk and herbs. Enjoy! Read the rest of this entry
Happy New Year everyone! We are going to kick off the year with a yummy recipe using camel meat. People always ask me, “what does camel taste like?”. I can only best describe it as slightly gamey and a cross between beef and lamb. Read the rest of this entry
One could never accuse me of being fancy when it comes to food and cooking. But there was something about the idea of preparing one of the world’s luxury food items that sounded like a good challenge to try at home… Read the rest of this entry
There is nothing like a delicious roasted duck with a crispy skin and a tasty glaze. This recipe is right on time for the holiday season, enjoy! Read the rest of this entry
A black-skinned chicken? Say it ain’t so. This was my first reaction while shopping at a new Asian market in my neighborhood. I have heard that chickens like this existed, but I have never actually come across one myself. There was no way I was going to leave the store with out one! Read the rest of this entry
I have loved to go fishing since childhood, and as I got older I have grown to love it even more. There was a time when my father and I would catch fish that we sometimes considered, “a garbage fish” and we would throw them back. The fish we threw back would consist of small sharks, Sea Robins, and the fish highlighted in this recipe, skate or stingray.
What’s up foodies? First I would like to thank those of you who attended my first pop-up dinner at Clemenza’s Restaurant in Queens, NY. The event was sold out, the guest were great, and the food was magnificent. I look forward to doing this more often at different locations. I will keep you all posted!
Now today’s recipe features an ingredient that is not very common here in the United States… Camel meat! Read the rest of this entry
Come on out and join me as I host my very first public event being held in Queens NY on April 16 2016. There is a limited amount of tickets available for this exclusive event and at a low price of $85 they will sell out fast, so don’t hesitate or you will miss out on a night of great food and fun! See you there!
** It will be greatly appreciated if ticket buyers email me their entree choice for yourself and your guests in advance to help me calculate inventory and food cost for the event: Justiceserved7@yahoo.com. Thank you everyone!
8:45 PM dinner (seating begins 8:30pm) *SOLD OUT
I really love the all of the different types of curries from all over the world, such as Indian, Jamaican, Middle eastern, and Asian. I especially love Thai cuisine so this easy to make recipe is my version of this Southeast Asian dish. Enjoy! Read the rest of this entry
This is another comforting winter stew that can also be prepared with chicken if rabbit is not available. Enjoy! Read the rest of this entry
I’m Back! I have not been posting for a little bit due to computer issues(burnt out Laptop). I am officially back up and running with a new and better PC. I will be posting a whole lot more, because we have so much catching up to do! Lets get back into the flow with another Cajun dish straight out of the bayou, Enjoy! Read the rest of this entry
If you read my last blog post, you would know that Emily and I just returned from a 2 week California road trip. It was a great trip that took us to many destinations in the Golden State. One of the more memorable stops along the trip was the Exotic Meat Market in Perris, CA. Those of you that know me personally, or follow this blog are also aware that I am an adventurous foodie and I am willing to sample different types of foods. I may not be as extreme as Andrew Zimmern, Read the rest of this entry
This tasty Osso Buco dish can be served with risotto, polenta, or pasta. I chose to pair it with Orecchiette pasta with black truffle oil, garlic and rosemary, which perfectly complimented this dish. If you cannot get your hands on venison, feel free to use veal or wild boar osso buco. Enjoy! Venison Osso Buco is a product of http://www.exoticmeatmarkets.com Read the rest of this entry
two cornish hens 1 1/2 lbs each
2 medium carrots sliced
8-10 small new potatoes Whole (or buttercream potatoes which are used here)
1 lemon quartered Read the rest of this entry
I hope everyone had a great time bringing in the New Year. I will kick off 2013 with a great tasting and easy to prepare salmon dish. It actually ended up being a Swedish/Italian fusion of flavors. But before I give you the recipe, let me tell you about some of the fun things I did last month and what inspired me to cook this dish. Read the rest of this entry
With the Fall season upon us and school about to start, It is about time to shift gears in the kitchen. This is the time of year when we begin baking and preparing stews more often. The comforting aromas of roasting poultry, pot roast, stews, pies & cakes fill most households. My kitchen will be no different, that is why I am kicking off this Fall with an easy to make stew prepared in a slow cooker. I was out shopping this past weekend and decided to pick up a slow-cooker to make chili dishes during the upcoming football season. When I returned home with it, I decided “why not use it tomorrow?”. I had Half of a young goose in the freezer that I have been dying to cook for a couple of weeks, so that would be my protein.
I also had some fresh cranberry beans still in the pods handy. Now cranberry beans have no relation to cranberry the fruit. Upon doing a little research, I learned that cranberry beans originated in Columbia as cargamanto beans. The variety I am using with the crimson stripes are a relatively new cranberry bean. I found these beans similar to pinto beans but milder in taste. Another thing I noticed was that it did not take long during the cooking process for that beautiful crimson stripe to disappear, oh well.
My only experience with cooking goose was a couple of years ago when I roasted one for Christmas dinner. The meat is red and similar to duck, and it also has that thick layer of fat like its cousin. So you really want to trim it good before sticking it in your slow-cooker. I decided to cut the meat from the bone(with a very sharp knife), and cube it like beef stew. I also decided to use some French spices and garden fresh herbs for this stew. The good thing about this recipe is that you can just throw everything into your slow cooker walk away for 6-8 hours, and come back to a delicious comforting meal. The end result= Goose that melted in my mouth and beans cooked to perfection. Bon Appetit!
1 1/2 – 2 pounds of goose breast cubed
1 cup of fresh cranberry beans
2 medium potatoes quartered
1 medium onion thinly sliced
2 medium carrots chopped
2 Tbsp butter
2 cloves garlic chopped
2 tsp of Herbes de Provence spice
2 cups chicken stock
1 cup red wine
1 sprig fresh thyme
1 sprig of fresh savory herb
salt & pepper to taste
First, season the goose meat with the Herbes de Provence spices and a little salt and pepper. In a large saucepan melt the butter under medium-high heat and saute the garlic and onions until translucent. Add the goose meat and brown on all sides then remove from heat. Add the potatoes, carrots, and the contents of the goose pan into the slow cooker. Pour the red wine and chicken stock into the slow cooker(be sure to submerge the meat and vegetables) and set the timer for 7 hours and the crock pot to high setting. After 3 hours add your cranberry beans.When there are 2 hours left add your fresh herbs. When finished, add to bowl and serve with rice or crusty bread. **When using a slow cooker, I recommend that you not add fresh herbs until there is only 1 1/2 – 2 hours cooking time remaining. This is because fresh herbs can lose flavor if they cook to long. Enjoy!
Cajun & Creole cuisine are a couple of my favorite types of food to eat. These cuisines are similar to each other but also quite different, which is something I learned a few months back from my friend, ex-Army veteran, Derrill Guidry. He is a great cook from Louisiana and should know such things, so I trust him. Also on his food page, The “G” Spot, he displays his skills in the Cajun and Creole arena. Both of these cuisines have roots stemming from French cuisine, along with influneces from Africa, Spain and to a lesser degree a few other countries. One of the major differences between Creole and Cajun food is in the type of roux (pronounced “roo”) used as the base of sauces, soups, stews, and other savory dishes. Creole roux is made from butter and flour (as in France), while Cajun roux is made from lard or oil and flour. Most people have the misconception that all Cajun food is spicy, which is not the case. There are a few more differences, and I hope to cover this subject in more detail in a later post, but right now let’s get on with tonight’s dish: Alligator & Shrimp Creole!
Now most of the people I know (excluding chefs) hear the word “alligator” and run for the hills! They wont go anywhere near it, even when it is cooked — and no longer baring teeth. The fact is, alligators have been hunted and consumed by humans for centuries. The tenderloin I purchased looked no different from boneless chicken cutlets (certainly not green and slimy like some of you think). There are two different species of alligators, one in North America and the other in China. The Chinese alligator is listed as a critically endangered species, while the American alligator is plentiful, and can be found throughout the Southeastern United States. Louisiana and Florida have the most alligators: over one million wild alligators in each state with more than a quarter million more on alligator farms. Obviously, I will use farm raised alligator, and obviously an alligator from Louisiana since it’s Creole. The meat yielded a mild taste somewhat like chicken, and unlike its wild counterpart, which I am told tastes a tad bit more like frog legs or fish. The soft texture is sometimes compared to veal. While this wasn’t my first time cooking gator, it was my first try at a Creole-style dish and it was just absolutely delicious! The Creole flavors where exciting to the taste buds and the alligator and shrimp cooked to perfection. Bon Appetit!
3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp ground white pepper
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
1/2 tsp dried thyme leaves
1/2 tsp dried basil
1/4 cup butter
1 cup peeled chopped tomato
3/4 cup chopped onion
1/2 cup chopped celery
1 whole chopped green bell pepper
1 1/2 tsp minced garlic
1 1/4 cups chicken or fish stock
1 cup tomato sauce
2 tsp Worcestershire sauce
1 tsp white sugar
1/2 tsp hot pepper sauce
2 bay leaves
1 lb alligator tenderloin cut into 1 or 1 1/2 inch sized cubes
1 lb large/jumbo shrimp, shelled (tail on is optional)
3/4 lb smoked chicken sausage, sliced (Traditionally, you’d use Andouille sausage, which a more heavily spiced sausage, but I used chicken since I don’t eat pork)
Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside. Brown the sausage slices is a small frying pan and set aside.
Melt butter in a large saucepan oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is almost translucent, about 4 minutes.
Stir in chicken or fish stock, tomato sauce, Worcestershire sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
Gently stir in shrimp and alligator; bring sauce back to a simmer add sausage and cook until the shrimp and gator are done, about 20-30 more minutes. Remove bay leaves and garnish with yellow celery leaves or parsley. Serve with a crusty bread or rice.
Now to put the spotlight one of my favorite meats, antelope! Many of you have never tried it, but trust me, I think it’s time you should. Antelope is indigenous to Africa, and parts of Europe & Asia. North American antelope are referred to as “Pronghorn”. I do not hunt so I purchase most of my game meat from www.Fossilfarms.com. The animals are farm raised and fed naturally with no hormones. The meat is very lean and high in protein, and most of all it’s tasty. This was my first try at antelope chops and I loved it! They may resemble deer but they are actually members of the same animal family as goat. The meat is mild tasting with a similar taste to venison, finely grained, and get this, one-third the calories of beef!
Antelope that are hunted in the wild are said to have “gamey” or “sagey” taste. As I explained in previous posts, the “gamey” flavor comes from the fact that the animals in the wild eat a very varied diet of weeds, acorns, wood bark, etc. This flavors the meat distinctively. Sagebrush makes up a large part of the antelopes diet, which may explain the “sagey” flavor. Since we are used to eating meat that is grain fed, which has a much milder flavor, game meat tastes strange to us now. We don’t need to worry about that here since this meat is farm raised. I cooked this the same way I would prepare a lamb chop, pan seared it and popped it in a 450 degree oven for a few minutes. I then pair it with roasted asparagus & potatoes (cooked in a bit of duck fat), and added my herbed merlot sauce to seal the deal. All I can say is wow! It was very tasty and a big hit in my household. So I highly recommend you try antelope — you wont regret it. Bon Appetit!
4 Tbsp olive oil
1 cup of sliced white mushrooms
1 large celery stalk, julienned
1 large carrot, peeled and julienned
3 Lb rabbit cut into 8 pieces ( you can use chicken if you like)
1 large garlic clove crushed
1 cup dry white wine
1/2 cup of tomato sauce
1 cup of vegetable or chicken broth
1 Tbsp freshly chopped oregano
2 Tbsp freshly chopped parsley
additional parsley for garnish
salt and pepper to taste
In a large saucepan, heat 2 tablespoons oil over medium-high heat; then add mushrooms and garlic and cook, stirring frequently, until mushrooms are tender, about 5 minutes. Remove from heat and set aside and keep warm. In a large 5- to 7- quart wide heavy pot , heat remaining 3 tablespoons oil over medium heat . Add onion, carrot and celery; cook, stirring frequently, until vegetables are softened, about 7 minutes. Remove the vegetables from the pot and place on the side with the mushrooms.
Season the rabbit generously with salt and pepper. Add rabbit pieces and cook, turning pieces several times until lightly golden, about 5 minutes per side. Add the reserved vegetables and mushrooms to the pot, then add the wine. Increase heat to high and cook until liquid is reduced by half, about 12 to 15 minutes.
Add the tomato sauce, mix well and bring to a simmer then add half of the stock and bring to a gentle boil. Add chopped parsley and oregano, stir well, reduce heat to low, cover and cook, stirring occasionally and adding remaining broth gradually as sauce thickens, until rabbit is very tender, about 1 hour. Garnish with parsley and serve with pasta of your choice. Here I served it up with cheese stuffed ravioli. Bon Appetit! 🙂
This is a delicious rabbit casserole, cooked in red wine with pearl onions and mushrooms. Just like most casseroles, this benefits from being prepared the night before, cooled and then reheated when needed.
2 lb rabbit cut into 8 pieces
4 tbsp all purpose flour
2 tbsp olive oil
2 tbsp butter
4 oz fatty beef bacon (or pork, which I dont eat) cut into strips
1 lb pearl onions peeled
2 1/2 cups red wine
2 cloves of garlic crushed
1 bouquet garni
1 lb white mushrooms halved
salt and pepper to taste
Preheat oven to 350 degrees. Put flour in plastic bag and season the rabbit with salt and pepper, then add to bag with the flour and coat evenly. Heat the oil and butter in a casserole dish and cook the rabbit over medium high heat for about 5 minutes or until browned. You may need to do this in 2 batches, if so, remove 1st batch of rabbit from heat and keep warm. Add the bacon to the pan and cook for about 4 minutes or until slightly crisp, remove and keep warm.
Add onions to the pan and cook over high heat for 4-5 minutes until they begin to brown. Pour in the wine and stir well to remove any sediment from the bottom of the pan.
Return the bacon and rabbit to the pan and add the garlic and bouquet garni, then bring to a boil, cover and place in the center of a preheated oven for 1 1/4 hours.
Add the mushrooms and cook for an additional 15 minutes. Discard the bouquet garni, remove the rabbit pieces, bacon, onions and mushrooms with a slotted spoon, and put them into a serving dish.
Put the pan back on a burner and bring to a rapid boil to thicken the sauce, then pour the sauce over the meat and vegetables. Serve with some crusty baguette and Bon Appetit.
For this Meatless Monday I decided to prepare a healthy raw sprout salad using different types of sprouts. This is rather easy to do and a great alternative to meat. You can choose the type of sprouts you wish, I chose to use lentil sprouts, black-eyed pea sprouts, alfalfa sprouts, green & snow pea sprouts, some scallion, and I also prepared some sprouted wild rice by soaking 1/2 cup of the grass (yes, wild rice is a grass/aquatic seed) in water for 2-3 days, changing the water 3 times per day. This causes the rice to sprout and become softer but not as soft as when cooked. I added tomatoes to give the salad a different texture and tossed it all up in a light white wine vinegarette I prepared. This turned out delicious and satisfying, so be sure to make enough so you can bring a bit of it to work with you for a hearty and healthy lunch. Bon Appetit!
It’s January and the cold weather has moved in, and kitchens all across cold regions of the world begin to smell of stews and soups, which are so comforting in the winter months. Let’s talk about rabbit. I have had my experiences with cooking rabbit. I have tried different techniques such as marinating it overnight in buttermilk & herbs then deep frying it. I have also baked it alongside my Thanksgiving turkey to give the holidays a twist, which turned out to be a hit. Lately I have been trying to learn French techniques in the kitchen and the French love rabbit. Fricassée de Lapin is the sort of comforting home cooking you will find in farmhouse kitchens and small, cozy neighborhood restaurants in France. In some regions such as Normandy, rabbit is treated much like chicken is in America and enjoyed frequently. Some say rabbit tastes like chicken, but in my opinion it has the same texture as chicken but its own wonderful flavor. This is another easy French dish the home cook can make for the family during these cold winter months. Bon Appetit!
2 1/2 lb rabbit
2 cups chicken stock
1 tbsp fresh thyme leaves
1 bay leaf
2 garlic cloves, finely chopped
1 cup of red wine
1 tbsp olive oil
1/4 all-purpose four
3 tsp dijon mustard
1/2 cup white mushrooms
1 tbsp butter
Cut the rabbit into eight pieces. Put the flour into a plastic bag and add the rabbit. Shake to dust with flour. Melt the butter over medium-high heat; add the rabbit, turning to brown evenly.Add the wine and boil for 1 minute. Add enough stock to just cover the meat. Add the garlic and herbs and simmer for 1 hour, or until the rabbit is very tender and the juices run clear. Stir in the mustard, and mushrooms cook for 10 more minutes and add salt and pepper to taste. Strain the sauce. Serve the rabbit with a bit of the strained sauce. You can also add the cooked mushrooms to the finished dish.
The delicious spicy cuisines of French colonial North Africa have left their mark on French cooking, which some of you know I’ve been exploring. This dish is traditionally prepared with lamb (d’Agneau), but tonight I will use venison since I have an abundance of it from a friend who hunts. Lamb stew meat should be easily available at most local markets so don’t break your neck looking for venison. The word “tagine” is the name for the conical-shaped pottery dish in which this delicious meal is usually cooked. I don’t have a tagine so I guess pots and pans have to do. 🙂 Despite the lengthy ingredient list and multiple steps, this dish is simple to make for the home cook so I encourage all to try this recipe. Dont be shy, leave feedback telling me if it worked for you. Bon Appetit! (special thanks to George Perkins for donating the protein for this dish)
1 1/3 cups dried chickpeas soaked in cold water overnight
4 tbsp olive oil
2 tsp sugar
2 tsp ground cumin
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp tumeric
1/2 tsp powdered saffron or paprika
3 lbs of venison stew meat OR lamb shoulder trimmed of all fat cut into 2 inch pieces
2 medium onions coarsely chopped
3 garlic cloves finely chopped
2 tomatoes peeled, seeded, and diced
2/3 cup golden raisins soaked in warm water
10-20 black olives (such as a kalamata)
2 preserved lemons or the grated rind of 1 lemon
6 tbsp fresh cilantro
salt and pepper
cous cous (to serve)
Drain the chickpeas, rinse under cold running water and place in a large pan, cover with water and boil vigorously for 10 minutes. Drain the chick peas and return to pan and cover with cold water and bring to a boil over high heat, then reduce the heat, cover and simmer for 1 -1 1/2 hrs until peas are tender. remove from heat and add about 1 tsp salt and set aside. In a large bowl, combine half of the oil (2 Tbsp) with the sugar, ginger, cumin, tumeric, saffron or paprika,pepper and about 1 tsp of salt. Now add your lamb or venison and toss well to coat all sides and allow to marinate for about 30 minutes.
In a large frying pan, heat the remaining 2 tbsp of oil over medium-high heat. Add enough lamb to cover the pan in one layer but do not overcrowd the pan. Cook for 4-5 minutes, turning the pieces to brown all sides, then transfer to a large casserole dish. Keep browning all the lamb in batches until all the lamb is cooked and in the casserole. You may find you have to add a little more olive oil between batches.
Add the onions to the pan and stir constantly until browned. Stir in garlic and tomatoes along with 1 cup of water, stirring and scraping the base of the pan. Pour this mixture into the casserole and add enough water to cover. Heat the casserole dish on the stove top, bringing the stew to a boil and skimming off any foam, then reduce and simmer for an hour.
Drain the chickpeas and add to the lamb with about 1 cup of the drained off liquid. Stir in the raisins and the liquid they soaked in, and simmer for 30 minutes. Stir in the olives and sliced preserved lemons or lemon rind and simmer for an additional 20-30 minutes, then add half the chopped cilantro.
About 30 minutes before serving, prepare the cous cous according to package instructions. Serve side by side or with the stew over a bed of cous cous, and garnish with the remaining cilantro.