Homemade Italian sausage from wild game is a country old school as life gets, and oh so good. Since wild game, such as deer and elk, is very lean, you will want to add some pork fat to the sausage at a ratio of 2 parts meat to 1 part fat
Read MoreBaked Chicken in Artichoke Cheese Sauce
This a great way to make a juicy chicken entree that not only taste amazing and looks gourmet on the plate, but is virtually impossible to screw up, so all you engineers out there have your next “go-to” meal for date night.
Read MoreSaffron Risotto with Porcini Mushrooms
Risotto is a remarkable that can be served as a side or presented as a main entree. There are as many variations of risotto as there are chiefs who like to play.
Read MoreLime Cilantro Rice
This is a great rice to serve with many Latin and Korean dishes. It not only looks and smell wonderful, but tastes even better.
Read MoreCheddar Cheese
Cheddar cheese is a standard cheese that undergoes a cheddar process. That’s a high-tech British term for cooking longer at a fixed temperature.
Read MoreYogurt-Cultured Hard Cheese
Making cheese is both fun and rewarding, but it is a process that must be carefully followed.
Read MoreGrilled Salmon with Caraway Orange Glaze
Grilled “wild” salmon is not only one of the healthiest foods you can eat, it’s also one of the tastiest. And to punch up both taste and presentation you can have a lot of fun with a glaze or sauce.
Read MoreBraised Fennel with Parmesan
he name of the recipe says it all, but if you’ve never tried cooking fennel, it’s interesting.
Read MoreLobster Bisque
Bisque is a traditional French style soup that is thick and creamy, and usually involves seafood, although today folks call just about any creamy puree soup a bisque.
Read MoreChicken Provencal
A classic French Mediterranean style chicken in a rich tomato sauce. This recipe does call for one anchovy and while not personally a fan of the anchovy, I would not omit it.
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