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How to Cook a Haggis

How to Cook a Haggis

on the Grill

Posted on January 24, 2017
No Robert Burns Supper is complete without a perfectly cooked Haggis. Having never done so, I had to learn How to Cook a Haggis on the Grill, and from my experience, you can easily cook your own Haggis on the grill too. 
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Beer Marinated Lamb

Beer Marinated Lamb

with Chimichurri

Posted on December 08, 2016
To celebrate National Lager Day, I decided to make something that I haven’t tried in a long while - Beer Marinated Lamb with Chimichurri. Okay, let me clarify. I’ve made loads of lamb after falling in love with this meat when I started working on this blog; however, I haven’t tried chimichurri in a while. Not being a fan of cilantro, it’s kind of obvious why. I figured that my tastes have expanded and evolved since making Ted Reader’s Mesquite Planked Leg of Lamb. Still not a huge fan of cilantro, or chimichurri, but the lamb was cooked to perfection, and the lager marinade made up for that. 
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Duck Pizza

Duck Pizza

with Caramelized Onions, Candied Bacon & Balsamic Reduction

Posted on November 02, 2016
If you want to impress people, Duck Pizza with Caramelized Onions, Candied Bacon & Balsamic Reduction is a surefire way to do it. Loads of big flavors come together to form a succulent whole that seems as though it leapt off the pages of a gourmet magazine. To be honest, when I was asked to cook for some VIP’s recently, I was racking my brains, trying to think of something unique to make. Thanks to a colleague and fellow foodie, we came up with a fantastic combination of ingredients that turned into this amazing Duck Pizza.
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Slow Roasted Leg of Lamb

Slow Roasted Leg of Lamb

on the Rotisserie

Posted on November 02, 2016
The rotisserie is possibly one of the best grilling accessories you can have. Cooking a Slow Roasted Leg of Lamb on the Rotisserie makes for one succulent meal indeed. Savory spices, roasted garlic oil, and a little patience went a long way to making this family dinner an enjoyable one.

PRO TIP: Remove the grids and sear plates, place Napoleon's Cast Iron Charcoal and Smoker Tray on the burners and use some lump charcoal and wood chips to give your lamb that delicious charcoal flavor. 
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Bison Burgers

Bison Burgers

with Garlic & Feta

Posted on August 30, 2016
Hamburgers don’t have to be exclusively made with beef. These Bison Burgers with Garlic & Feta are definite proof of that. Bison is a little leaner than beef and pork, but the flavor is incredible. Accent that with some fresh garlic, and salty feta cheese for an incredible burger. A local butcher should be able to help you get your hands on Bison meat for this recipe, but you can also try your local farmer’s market. 
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Soy and Honey Marinated Duck

Soy and Honey Marinated Duck

with Broccoli Fried Rice

Posted on July 20, 2016
Duck is savory and definitely different. It pairs beautifully with aromatics like thyme and sage. Duck can just as easily go with a delightful and sweet maple-butter. However, in search of something a little different, I decided to make Soy and Honey Marinated Duck with Broccoli Fried Rice. These duck breasts are marinated in soy, honey, sesame oil, and sake, then grilled to a perfect medium rare and served atop a bed of fresh fried rice, chock full of veggies. This delicious dish will be a fan favorite as soon as you serve it.
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Thyme and Feta Lamburgers with Avocado Aioli

Thyme and Feta Lamburgers with Avocado Aioli

on COBS Bread Gourmet Hamburger Buns

Posted on June 15, 2016

Thyme and Feta Lamburgers with Avocado Aioli on COBS Bread Gourmet Hamburger Buns are delicious, with a small kick that is mellowed out by the creamy and cooling aioli. They’re a different meal in a familiar package. Even my picky husband admitted that these were some mighty fine burgers.

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Tunisian Smoked Lamb

Tunisian Smoked Lamb

with Garlic Yogurt Sauce

Posted on May 25, 2016
Tunisian Smoked Lamb with Garlic Yogurt Sauce is spicy and exotic. The smoky flavor transforms this dish, bringing you back to the days when food was cooked over an open flame. My grandparents love visiting Tunisia and rave about the food and the décor every time they come back. I thought it was time to visit myself, but settled on making a grilled dish similar to what you would find in a Tunisian household instead of taking a flight. You’ll be transported too when you try this dish! 
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Rotisserie Leg of Lamb

Rotisserie Leg of Lamb

with Stuffing

Posted on March 24, 2016
Rotisserie Leg of Lamb with Stuffing is a roast that is out of the ordinary in many ways. I bought the cut of meat knowing that the bone was removed, but didn’t realize that the whole thing had been more or less butterflied (duh). Having that available space gave me an idea for a very delectable meal. Usually I would crust the outside of the lamb with savory herbs, but this time I wanted to fill the inside! So I created a quasi-stuffing with some panko and herbs, then tied everything up, and seasoned the outside very simply. Using the rotisserie the outside of the Leg of Lamb caramelized, and in the end, we ended up with a beautiful looking, delicious dinner.
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Wild Boar Chops

Wild Boar Chops

Marinated in Blueberry Tea

Posted on February 10, 2016
I have a goal of trying as many exotic meats as I can get my hands on. I wasn’t able to get Elk, but while looking I did find some boar chops that looked too good to pass up. Wild Boar, like pork, benefits from sweet flavors, so when a friend generously gave me some blueberry tea, I just had to use it on the boar. These Wild Boar Chops Marinated in Blueberry Tea came out succulent and amazing. The light sweetness of the tea, paired with a perfect reverse sear, and topped with a blueberry barbecue sauce are a little bit of a different take on the romantic dinner for two.
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