All Posts By Food Network Kitchens

Wild Man

by in View All Posts, February 4th, 2009

My wife is from Kentucky and we get down there several times a year. The good news for me is that the in-laws are avid hunters and are not only open to — but apparently look forward to — my experiments with wild game. I always lay down the challenge: “if you kill it, I’ll cook it.”

This past trip was quite fun for me as I was handed goose breast, doves, and venison. I’m used to cooking wild venison; on this trip, it was cooked several different ways, including over an open fire loaded with hickory we split ourselves.

The goose was a bit more of a challenge. On an earlier trip, I had tried cooking it a few ways, but wasn’t really satisfied. It was too tough to leave medium-rare (like a duck breast) and it got a little gamey when I ground it up and made meatballs out of it and cooked it in tomato sauce. This time, I decided to think a little more outside the norm and made goose pastrami (modifying Emeril’s recipe for duck pastrami).

It was amazing. I brought some home for my folks to try and they’ve already had me online ordering more goose.

Rob Bleifer, Executive Chef

I Has a Tapas Bucket

by in View All Posts, February 2nd, 2009

So I’ve spent a not-small amount of time in Sheffield in the last bit. While there, one of the things I’ve had cause to contemplate is the uniquely British culinary magic whereby fundamentally inoffensive raw ingredients are transformed into, well, this.*

Gordon Ramsay, who is clearly a better man than I, seems to have figured out the answer:

Buckets. These particular buckets are filled with tapas, though of course there may be other buckets of which I’m not aware.

Glad we got that sorted out.

* Meanwhile, the same nation that makes that also makes this, so make of that what you will.

Rupa Bhattacharya, Culinary Writer

New White House Addition

by in In Season, January 29th, 2009

I’m not sure if anyone saw this in the news yesterday, but the Obamas have hired Chicago chef Sam Kass to cook for them in the White House. Sam Kass is known to be an advocate for healthy and local eating and has taken up some public health issues like school lunches and obesity. It’s not a victory garden on the White House grounds, but hopefully it’ll keep Alice Waters happy.

Shirley Fan, Nutritionist

News You can Bocuse

by in View All Posts, January 28th, 2009

RIP, Kebab King

by in View All Posts, January 23rd, 2009

What would the European city look like had there never been a Mahmut Aygun, inventor of the doner kebab, man who taught Europeans to eat with their hands?

We’ll leave history to ponder that–and ponder it will, no doubt. For now we mourn the passing of the original ‘Kebab King,’ and wish him safe journey on his way to that great kebab cart in the sky.

Jonathan Milder, Research Librarian

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