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Lamb Chops

Lamb Chops

with Grilled Sweet Pepper Salad

Posted on April 25, 2012
Lamb is a fantastic alternative to chicken, beef and pork. Its mild flavor pairs well with both savoury and sweet flavorings and can be turned into anything you want. From fancy dinner to cozy night in, lamb is definitely a meat for all occasions.
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Grilled Quail

Grilled Quail

with Asian Vinaigrette

Posted on April 04, 2012

 

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Tandoori Lamb Chops

Tandoori Lamb Chops

with Raita Dunk

Posted on March 30, 2012
Tandoori is one of the most popular delicacies that stem from Northern India. It is a delicacy that is roasted in a cylindrical clay oven called a tandoor, but can also be grilled. Marinated in a yogurt based marinade and seasoned with traditional Indian spices like garam masala, garlic and ginger, the spicy versions containing cayenne and red chili powder, this fantastic dish is a treat and surprise to even the most reluctant food adventurists.
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Venison Chops

Venison Chops

in Lemon Parsley Marinade

Posted on September 06, 2011

Happy Tuesday after a long weekend everyone! What a strange weekend it was, though. Well for me anyway. It was sweltering on Saturday, moderate on Sunday and downright chilly on Monday. Needless to say, with any long weekend, there was cooking to be done. So Let us start with the food that took the longest to prepare. Venison Chops.

Like I mentioned in a previous post. I want to try some foods that are a little more unconventional to some. A lot of people don’t think that there is anything other than Chicken, Beef and Pork.

So Venison, also known as Deer. I had to research how to cook deer, and what kind of preparation it requires. I also had to find someone who sold it.

I managed to find someone at the Farmer’s Market who sold. But they only had the chops, which looks like they were a rib-steak kind of cut. It was recommended that I marinate these for at least 8 hours if not 24, then cook at a higher heat until medium-rare.

I couldn’t find an image of the weather where I was on Saturday, but boy was it ever some crazy weather. Needless to say, there was no safe way to grill that evening. And even though the video shows that it was dry, shortly after, there was a downpour so hard that we could not see our car parked in the parking lot 30 feet away.

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Spicy Lamb Kebabs

Spicy Lamb Kebabs

with Pita, Tatziki and Sweet Peppers

Posted on August 08, 2011
There is more to life than beef, chicken and pork. I like to experiment a little in that way, looking for other fantastic meats that I can try. I actually discovered a similar dish to this while eating at the bistro in the King’s Riding Golf Club. Perfectly seasoned lamb with creamy tatziki and thick pita. You will have to make this to know just how good it is. I had to create a recipe that created the delicious fusion of Mediterranean flavors.
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Buffalo Steaks

Buffalo Steaks

And Uses for the Leftovers

Posted on August 05, 2011

It is my goal to try something different as often as I can. Now that doesn’t mean I am going to go to an ethnic restaurant and order squid boiled in its own ink and still moving. No I am far to squeamish for that. But I will dip my toe in the different pool at least a couple times a month. So, while down at the farmer’s market, that I try to frequent as often as I can, I saw Buffalo Steaks and asked about them.

Buffalo and Bison meat is low in colesterol and fat, but high in protein. It is very high in flavor and has the same cuts that beef would. Just like beef, it is best served medium–rare, and there is little preparation that is required.

So I purchased some prepared Buffalo Steaks and this is how it went.

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Grilled Duck

Grilled Duck

with Cherry Sauce

Posted on June 20, 2011

I had an impromptu dinner with friends this weekend. People that I had not seen in ages. I had already planned to try something different, the seeming theme to these spring and summer months, so I purchased some duck breasts from the local butcher. I don’t know if it was the wine, the company, or the fact that I had successfully grilled duck, something I have never done before, but a great time was had by all.

Tips:
If purchased frozen, or frozen before you’re prepared to cook, remember to thaw the selected duck meat before cooking. Duck should not be thawed on the counter, but in the refrigerator. Breasts will thaw over night, a whole bird could take up to two days. To speed up the thawing process, you can do something similar to thawing a whole bird. Submerge in a bucket of cold water, changing the water every 30 minutes until the bird is thawed.

When ready to cook the duck, remember to pat dry with paper towel before cooking.

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Mesquite Plank

Mesquite Plank

Roast Leg of Lamb

Posted on April 15, 2011
Easter is coming, and after turkey and ham overload from Christmas, why not try something a little special for this coming holiday. You may not celebrate in the traditional way, but gathering with your friends and family is a must. Why not treat everyone with a succulent roast of Lamb.
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