Cooking

Pheasant Challenge

When Justin Marx approached me with this bird challenge, I wanted to do very different preparations for the two types of birds I got. For the poulet rouge, I wanted to play with traditional dishes from North Africa and the Middle East - mostly because many of their traditional dishes call for birds like pigeon and chicken.

• 1 comment
• Read more

Pheasant in Green Mole

It wasn't until I had a bite of my second mole this week that I made the connection between it and curry. I was eating out the other night and had chicken mole, or at least what I had traditionally thought of as mole. It was mole negro from Oaxaca, the impossibly dark chocolatey sauce with layers and layers of spices. We'd been talking about the last pheasant dish and realized what a natural combination that flavor profile would be for the pheasant - and it was decided we'd make a mole too. 

• 1 comment
• Read more

Pork and Pheasant Pate

We are pork people, Todd and me. Over the last 6 years, we've had over 300lbs of pork go through our kitchen. Roasted, Fried. Grilled. Sauteed. Poached. Confited. All parts, all ways, from basic pork chops with onions to whole roasted heads.

Every now and then we try a pate - sometimes it works, sometimes we get pork rain. Never though, had it turned out perfectly - until now.

• 1 comment
• Read more

Pheasant with Onions in Cider Cream Sauce

• Add new comment
• Read more