Wednesday, April 29, 2009

Game Night: Emu Kebabs, Wild Boar Sausage and Elk Sausage

My lovely neighbor upstairs blessed me with some odd meat on my birthday.
I had no idea as to what to do with these steaks. Do you cook them like beef or chicken since they are from the avian family? After searching online I found a quick and easy marinade for Emu Kebabs and I must say it has to be some of the best meat I have ever had. On par with Fillet Mignon.So tender it practically melted off the stick. I did something a little different as well from your everyday kebab. I put potatoes on it. I boiled the potatoes first because I knew they would never be close to ready by the time the meat was. So I got them perfectly tender, put olive oil and sea salt on them then slid them on the sticks with the onion, emu and tomatoes.

Here is my recipe I used for the marinade:
1 lb. emu fillet
1 onion, chopped
1 Tbsp. Siracha
2 Tbsp. Worcestershire
1 inch fresh ginger root, grated
3 Tbsp. Lime juice
4 Tbsp. soy sauce
3 Tbsp. brown sugar
1 tsp. sesame oil

I let the meat marinate along with the onions, then once I put them on the stick, I sprinkled them with white truffle sea salt and pepper.
Lets just say emu kebabs will be at my next BBQ and it will blow peoples minds.
The sausages came out great as well. The wild boar with cranberries was just the right balance of sweet and salty.
We will be cooking tomorrow so be prepared!

Fajita's and Rosted Pablanos

I apologize for my lack of updating. But here we are:
Skirt Steak Fajitas with Roasted pablanos in Crema (mexican sour cream).
We did a dry rub on the meat with a dash of habanero sauce, sliced it then cooked it in a cast iron pan. Got it about medium rare and then deglazed the pan with our vegetables(bell peppers and onions). I also made an avocado butter to spread on the tortillas which was a nice cross between guacamole and a sauce and certainly brightened up the whole concoction.

The best part had to be the roasted pablanos which we charred on my range, pealed the charded skin then sliced into strips. Then we combined the peppers with the crema and it was mind blowing. A great and delicious spin on your classic fajitas.

Thursday, April 9, 2009

Apple-Maple Glazed Chicken Breasts, Potatoes au Gratin et Creme Brule Crème brûlée

A rich dinner for a bunch of poor kids. I did my previous au gratin recipe with some XXX Sharp cheddar and a clove and a half of garlic. The crème brûlée was from a pre-mixed packet so I can hardly claim credit, regardless it was delish.
The chicken was an adaptation from a recipe found in Cooks Illustrated.
All in all it was a quick enough recipe for a Wednesday. I got free-range, grass fed, non-antibiotic chicken because organic always tastes better.