Pheasants originated in the Eurasian plains that stretched from the Caucasus Mountains to China. So I reckoned I’d adapt a pair of Chinese classic dishes for pheasant.
Not much about cooking excites me more than experimenting with a new ingredient. I get especially jazzed when that ingredient is not only new to me, but new to the rest of the culinary world as well. It’s a rush, that feeling — real or imagined — that I am adding something new to our collective knowledge of
The first time I ever saw a Hmong person was at the farmers market around the Capitol in Madison, Wisconsin, many years ago. I was a young line cook at the time, and I gawked at the garishly bright clothes they put their children in. They did not look like any Vietnamese I’d ever met,
When I told Holly I wanted to make a wild duck pho, she smirked: “I think you should call it ‘phuk.’” Perfect! So here ya go: My wild game version of that Vietnamese classic soup. And lemme tell ya, it is phuk-ing good! I got the inspiration to make this dish after reading Heather’s post
We had friends over yesterday for a Memorial Day barbecue, and although we tried to keep it simple, I am really incapable of just cooking hot dogs and burgers. I did haul out some of my Greek loukaniko sausages, which went over well with caramelized onions, and I did in fact do burgers: Homemade venison