All Featured Recipes

Tomatillo Recipes Galore from a California CSA:
http://www.mariquita.com/recipes/tomatillos.html

Tomatillo Salsa Verde

Ingredients:

1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water

Directions:

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.  Using a blender, carefully puree the tomatillos and water in batches until smooth.

Ingredients:
2 tomatoes
8 slices of fresh mozzarella cheese
8 basil leaves
extra-virgin olive oil, to taste
salt & pepper, to taste

Directions:
Slice tomatoes in to 8 pieces.  Top with mozzarella and basil leaves.  Drizzle olive oil on top and season with salt and pepper to taste.  Serves 2.

2 bunches beets
1/2 lb. arugula or spring mix
2 smoked pheasant breasts
8 pheasant eggs
2 tbps. sherry vinegar
2 tbps. champagne vinegar
1 tsp. dijon mustard
1 shallot, finely diced
1/2 cup extra-virgin olive oil
sea salt, to taste
black pepper, to taste

Peel and roast beets at 400 degrees for 1 hour or until tender. Remove, dice, and chill. Fill large pot with cold water and pheasant eggs. Bring to a boil, boil for 1 minute, remove heat and let stand for 10 minutes. Thinly slice smoked pheasant breasts. In large mixing bowl, combing sherry & champagne vinegar, dijon mustard, diced shallot, salt & black pepper, and whisk in extra-virgin olive oil. Toss greens and beets in dressing, plate, and top with 2-3 pheasant breast slices and 2 eggs per serving. Serves 4.

Serves 2 to 4

Whole roasted duck with orange slice is a traditional favorite. Having instructed several hundred customers how to make a moist, juicy bird with this citrus sauce, master butcher Loic Jaffres shares his fool-proof method with you. Adjust the marmalade according to your own taste from sweet to bitter. To serve 4, carve the duck into slices or cut it into quarters. Serve it with long-grain or wild rice. A Gamay or Merlot goes will with this.

Ingredients

• 1 quart orange juice, preferably freshly squeezed
• 1 (12-ounce) jar bitter or sweet orange marmalade, or a combination of the two
• ½ cup honey
• 1 Duck, 5 to 6 pounds, giblets and excess fat removed and discarded, wing tips turned under
• Salt and freshly ground black pepper to taste
• 1 large onion, thinly sliced
• 2 tablespoons all-purpose flour
• 1 thin-skinned orange, washed and cut into thin slices
• ½ cup Cointreau or triple sec
• Cooked long-grain or wild rice (optional)
• 2 to 4 sprigs watercress, to garnish

Directions

1. Combine orange juice, marmalade, and honey in a bowl deep enough to hold duck. Add duck, over, and refrigerate for 8 hours or overnight, turning duck once or twice if marinade doesn’t cover it.

2. Preheat oven to 375°F.

3. Remove duck from marinade, reserving marinade. Prick duck skin all over with a fork (do not pierce the flesh), and season inside and out with salt and pepper. Place breast side up on a rack in a roasting pan and transfer to oven. After 10 minutes, turn eat down to 350°F and roast for 1 ½ hours. (It may also be cooked on a rotisserie for 1 ½ hours in a 350°F oven).

4. Once duck has rendered some fat, spoon 2 tablespoons of it into a saucepan. Heat over medium-high heat, add onion, and sauté until tender and light brown, 5 to 6 minutes. Sprinkle on flour and cook for 1 minute to lightly color, stirring occasionally. Pour in reserved marinade and bring to a boil over high heat, stirring up any browned bits. Adjust heat to medium and reduce liquid until thickened, 20 to 25 minutes. Scrape sauce into an electric blender or food processor and puree until smooth. Pour through a strainer into a pan and set aside.

5. When duck has roasted for 1 ½ hours, remove pan from oven and turn heat down to 325°F. Discard all but a little fat from roasting pan, and lay orange slices over bottom of pan. Return to oven and cook until slices begin to brown about 10 minutes. Remove orange slices and duck from pan, and let stand for 10 minutes while finishing sauce.

6. On top of stove, pour Cointreau into roasting pan and carefully ignite, stirring up all browned particles. When flames subside, pour in reduced orange sauce and stir to blend. Keep warm.

7. To serve for 2: Cut duck in half using sharp scissors or poultry shears. Remove backbone by cutting along one side and then the other, then cut along breastbone. For 4: Cut each half into breast and leg sections.

8. Place each duck portion on a warm plate. Spoon a generous mound of rice next to it, lay orange slices around it, add watercress sprig, and ladle on sauce.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess
http://www.dartagnan.com/51259/a3040/Duck/Duck-a-lOrange.html

Serves 8

Ingredients

• 1 goose, 10 to 12 pounds, excess fat removed
• Salt and freshly ground black pepper to taste
• 1 tablespoon each crushed juniper berries and grated fresh gingerroot
• 1 orange, zest removed in thin strips, fruit peeled and diced
• 1 rib celery, diced
• 1 onion, quartered
• 1 leek, white part only, split lengthwise
• 4 cups diced mirepoix: mixed carrots, onions, celery and leeks
• 1 bouquet garni: 4 bay leaves, 2 tablespoons dried thyme, 1 tablespoon black peppercorns, and 4 whole cloves, tied in cheesecloth
• 1 quart poaching liquid reserved from legs, or chicken stock
• 1 cup cassis (black currant liqueur)
• 2 shallots, minced
• ½ cup dried red currants
• 1 tablespoon unsalted butter, at room temperature

Directions

1. One day before serving, remove legs from goose at thigh joint, leaving breast on carcass. Rub breast and carcass inside and out with salt, pepper, juniper berries, ginger, and orange zest. Place deiced orange, celery, onion, and leek inside cavity. Prick skin all over, place carcass on a rack, and refrigerate uncovered for 24 hours.

2. While breast is marinating, place legs in a casserole with mirepoix and bouquet garni. Add enough water to cover and bring to a boil over high heat. Reduce heat so liquid just simmers, cover pot, and cook until legs are tender and meat easily pulls away from the bones, at least 2 hours. Remove from heat and let cool. When legs are cool enough to handle, remove skin and bones, and discard. Skim fat from top of poaching liquid; strain liquid and reserve. Shred leg meat and reserve. Legs may be cooked 1 day ahead, covered, and refrigerated.

3. Remove breast from refrigerator and allow to stand for 30 minutes at room temperature. Preheat oven to 475°F.

4. Place goose, breast side up, on a rack in a large roasting pan, and roast for 30 minutes. Turn heat down to 400°F, and continue roasting until skin is golden brown and juices run pale pink when meat is pricked deep in breast, about 35 minutes longer, basting periodically with pan juices. Remove from oven and transfer to a platter. Tent with aluminum foil and let rest.

5. Discard fat from roasting pan and empty contents of carcass and any juices into pan. Pour in 1 quart of the reserved poaching liquid, the cassis, shallots, and currants, and deglaze pan, stirring up all browned particles. Pour into a saucepan and bring sauce to a boil over high heat. Cook until reduced by two-thirds. Strain sauce, season with salt and pepper, and stir in butter. Keep warm.

6. Warm leg meat, and moisten with a little cassis sauce. Place a large spoonful of leg meat in the center of each warmed dinner plate. Remove breast from goose carcass and carve across grain into long angular slices. Drape 3 to 4 slices over leg meat, spoon sauce over, and serve.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess
http://www.dartagnan.com/51267/a3158/Turkey–Goose/Roasted-Holiday-Goose-Breast-and-Braised-Legs-with-Cassis-Sauce.html

Serves 4

Perfectly crisp and juicy roasted chicken with no fuss, guaranteed! Allowing the chicken’s skin to tighten in the refrigerator overnight seals in the flavor and moisture (see directions, step 1). Once you’ve tasted this chicken, you’ll want to roast all your poultry this way! Enjoy with a delicious sauce made from the chopped vegetables that serve as a bed for the chicken while it cooks. Drink a Côtes-du-Rhône or Beaujolais with this dish.

Tip: If you cook the potatoes while the chicken is roasting, put the pan in the oven about an hour or hour-and-a-quarter before the chicken is finished.

Ingredients

• 1 chicken (about 3 pounds)
• Salt and freshly ground pepper
• 2 sprigs fresh rosemary
• ½ lemon
• 2 tablespoons unsalted butter, melted (for added flavor, try our White Truffle Butter.)
• 2 carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 large onion, coarsely chopped
• ¾ c white wine
• ¾ c chicken stock
• 2 tablespoons chopped flat-leaf parsley

Directions

1. Season chicken cavity with salt and pepper, add rosemary, and squeeze in lemon juice. Leave squeezed lemon half inside cavity. Place chicken on a cake rack over a plate, and leave uncovered in refrigerator overnight, or for at least 8 hours.

2. Preheat oven to 450° F.

3. Add 1 tablespoon of the butter in the bottom of a heavy gratin or shallow roasting pan just large enough to hold the chicken. Add carrots, celery and onion. Brush remaining butter over chicken and set it, breast up, on the bed of vegetables. Put pan in oven with legs facing toward back of oven.

4. Adjust heat down to 400° F. and roast until skin is deep golden brown and the leg joint moves easily in its socket, about 1 hour and 20 minutes. Be sure to baste with pan drippings every 20 minutes.

5. Place Oven Roasted Potatoes (recipe below) in oven 15 to 20 minutes after chicken has started to roast. After chicken has roasted for 1 hour, pour wine and stock over vegetables and continue roasting until the chicken is done. At that time, turn off the oven, transfer the chicken to a platter and keep warm in oven while preparing the sauce.

6. Scrape vegetables and pan drippings into a food processor and purée until almost smooth. Season to taste with salt and pepper, then stir in parsley.

7. Cut chicken into serving pieces and put on plates or serving platter. Spoon on a small amount of sauce and pass the rest at the table.

Oven Roasted Potatoes

Ingredients

• 2 pounds small red, white, or Yukon gold potatoes
• 1+ tablespoon olive oil
• 3 to 4 sprigs rosemary Coarse salt to taste

Directions

1. Preheat oven to 350° or 400° F. (Temperature and cooking time may be varied to accommodate other foods being cooked at the same time.)

2. Scrub potatoes, blot dry, and cut away any large blemishes. Depending on size, cut each potato into quarters, halves or eighths.

3. Pour oil into a large, flat roasting pan or jelly roll pan. Toss potatoes with oil, and add rosemary sprigs .

4. Roast potatoes until they are crisp and golden brown, about 1 hour to 1¼ hours, turning occasionally with a spatula

5. Sprinkle on coarse salt and serve.

courtesy:
D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51266/a3024/Chicken-Capon–Poussin/Crisp-Oven-Roasted-Chicken-with-Rosemary-Potatoes.html