My first instructional video! I decided to start with an easy one: How to clean a gizzard. If you hunt birds, or buy gizzards, you know they don’t come cleaned. Here’s how.
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A recipe for squirrel carnitas, served on homemade huaraches with stewed beans and a rich mole. You can serve your squirrel carnitas any way you’d like.
Some days you remember forever. Last week I spent a couple days with a boatful of new friends, 40 miles offshore in search of tuna. We found them. Oh yes, people, we found them…
Fine dining is a high-wire act, a balance between art, technique and flavor. Miss one element, and the dish fails. This dish, I am proud to say, did not fail.
It’s been another year of learning and experimenting on the acorn front, and the more I learn, the more I love working with “oak nuts.”
Most of us know about duck confit — where you salt duck legs, then slow cook them in duck fat until they are meltingly tender, then you crisp them up in a hot oven? Yeah, that’s confit. There’s a reason it’s all over restaurant menus, but check it: This process works great with pheasant and other upland game birds, too!
This is unquestionably a fancy dish. Technically it’s not all that difficult, despite the looks. I wanted to stretch a bit with my doves, and I decided to riff off my French Laundry Duck Roulade, and in fact come closer to Thomas Keller’s original dish, which uses creamed corn. Why corn? Because doves will eat waste
This is a great method for preserving and eating the legs of upland game birds like pheasants, grouse, partridges or quail. Confit is a French method of slightly curing meat, then poaching it gently in fat until it is meltingly tender. I use a modified sous vide method for this, as it uses less fat than