Blog Archives
Antelope Spare Ribs (Sous Vide)
My love of cooking wild game meats is what led me to the sous vide method many years ago. I have prepared everything from beaver to camel using my sous vide device. Antelope meat is not new to me as I have tried tenderloin and steaks that were sent to me by friends of mine who hunt. Read the rest of this entry
Sous Vide Summit 2019
The International Sous Vide Association (ISVA) held its inaugural Sous Vide Summit this past July at the Hilton Wilmington/Christiana in Delaware. It was a very successful event full of education, entertainment and, as you can imagine, plenty of food! Many of the top experts in the sous vide world were at this event providing insightful information and yummy sous vide dishes. February of this year I was named the Executive Chef of this organization by co-founders Mike LaCharite & Jason Logsdon, so as you can imagine my hands were pretty full that entire weekend. Read the rest of this entry
Take a Walk On The Wild Side III: Southern Fried Python
When most people hear the word “snake”, the last thing on their mind is food. Believe it or not, eating snake in the United States is not all that uncommon.
Venison Tenderloin w/Blackberry Sauce
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
Buttermilk Fried Rabbit
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
North African Camel Meatballs
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
Getting Over The Hump & Sous Vide BBQ Camel Ribs…
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
Take a Walk On The Wild Side II (“Leave It To Beaver” Edition)
Beaver Meat
By now, you know I am a very adventurous cook & foodie who is willing to try all types of cuisines and ingredients. But I really love cooking and eating wild game meats as explained in previous posts such as Take a Walk On The Wild Side pt.1 & It’s All In The Game. Read the rest of this entry
Gourmet De-Constructed 