Turkey Chili
February 5, 2011 - Written by DianaDelaware North is the company that provides a lot of venues – such as sports, music, national parks, gaming venues etc with their concession fare. I gave my older brother the sports fanatic my copy of Homeplate after I reviewed it and he liked it. It was a book based on recipes at their different sports arenas and parks. Chef James Major and Chef Jeramie Mitchell sent us two of their favorite Superbowl recipes to share including a healthier Turkey Chili recipe to fit in with our revised healthier Superbowl swaps we’re trying out this year.
BUFFALO, N.Y (Feb. 5, 2010) Delaware North Companies Sportservice, which serves fans at more than 20 major pro sports venues, knows that food is the best part of any Super Bowl party. Just days before the big game, football fans can still huddle up with two of Sportservice’s regional executive chefs for great party recipes that you can whip up in a hurry to impress your guests.
Sportservice Regional Executive Chef James Major, top chef for the Cleveland Indians at Progressive Field, helps you score big with a healthy-but-hearty turkey …
Sunday Roast Bison With Wine Gravy
January 6, 2011 - Written by DianaThe Original title is Sunday Roast Beef with Wine Gravy from 500 Best Comfort Food Recipes
by Joanna Burkhard. Using Bison I had to make a few changes. The book is looking for medium-rare, which my husband would never stand for. Bison though sweeter and less strong than beef, but has a lot of flavor. It’s not as fatty, so it cooks faster, but may not be as juicy and tender, so I made a few changes. One was to use the pressure cooker, so it cooks without losing as much of the moisture. I didn’t use corn starch, but added a little flour instead. The gravy was like an au jus more than a gravy, however, the taste was fantastically delicious. One of the best gravy/sauces I ever had with a roast. The dijon mustard with thyme on the top of the roast didn’t come through strongly, it was muted but flavorful. I liked it though because it didn’t mess with that gravy that was so good, or maybe it added to the gravy in a subtle way.
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Delicious Tomato Curry Roast Leg of Lamb
November 11, 2010 - Written by Diana
I’ve used curry powder in a few recipes and decided it’s my go to spice for a lot of different things. I’m adding it to all different dishes to try out and see if it works for me. Last weekend, I had time to roast a leg of lamb and wanted to try it out with curry and some of the garden vegetables that I had left which were really just tomatoes and peppers. This is such a great combination – no leftovers, though there could be if you stop eating before you run out . We weren’t able to stop ourselves from devouring it because it was so delicious.
I cooked the lamb roast in a clay baker that I’ve had for years. My kitchen equipment isn’t all beautiful, but when I find something that works, I use it until it dies or breaks. This is basically throw it all in the pot and let it roast until the lamb falls apart recipe. After I put the lamb …
Grilled Veal Chops in a Red Wine Sauce
September 13, 2010 - Written by Diana
The kids are gone, so bring out the good meat. Does that sound bad? When you have kids sometimes you want a bit of something more, but spending the money with teens around could be a waste since they consume every thing in two minutes and then run. It’s difficult to want to cook dinner some nights with just two of you, but if you can change it up a little and make it interesting, it’s worth it. I thought veal chops was just the thing to change it up a little. I grilled the meat and then made a red wine sauce to go over it. Simple fast and easy – even for a busy work or date night.
Ingredients:
- 2 veal chops
- olive oil
- salt
- pepper
- 2 tbs butter
- 1 shallot
- sage leaves
- 1 cup red wine (like cabernet sauvinon)
Brush veal with olive oil, sprinkle with salt and pepper, and grill on a hot grill pan (or on the grill). In the second pan, melt butter. Slice shallots and throw into hot butter along with the sage leaves. When the onions are soft and carmelized, add the red wine. Simmer until …
Barbecued Bison Ribs
September 6, 2010 - Written by DianaIt took a few tries for the Bison Ribs from the Ohio Bison Farm to get to me. I made arrangements one Saturday at the farm market to pick up bison ribs the next weekend. Well, I forgot all about my son’s college orientation and didn’t make it. The next weekend we were there, but they put the ribs in the wrong cooler and it went to another town. Finally, we met up and I got my ribs, I was so excited. I’ve been buying bison from the farm market for a few years now, and have always been pleased with the quality of the meat. Bison can be tricky because it doesn’t have the fat that beef has, and it’s not as strong, and a little sweeter. I had a chance recently to smoke a brisket, that gave me a little experience with slow cooking bison all day. I used a pan and foil to keep some of the moisture in instead of just sitting it on the rack. That worked out so well the brisket melted in our mouth. A nice thing about bison is that there is hardly any shrinkage. You will end up with just as …
Lamb Skewers
May 29, 2010 - Written by DianaWe all like to look for interesting recipes to share for our holidays. Memorial day is coming up, and I thought I’d share this recipe for Lamb Skewers. This recipe is for an intimate dinner of 4, but you can always increase the recipe to accommodate more if you like. The recipe (and video) are by Chef Daniel Hamm.
Chef Daniel Humm, executive chef at Eleven Madison Park and spokesman for Victorinox Cutlery, was awarded “Best Chef in NYC,” at the James Beard Foundation Awards that took place May 3rd. Victorinox Swiss Army officially began its partnership with Chef Daniel Humm in December 2008, however, Humm has been using Victorinox Cutlery since he was an apprentice chef at fourteen-years-old in Switzerland. He continues to use Victorinox Cutlery in his professional kitchen today.
I think the Lamb Skewers would make a great light Memorial Day meal to share with family. A nice salad with it and some sweet tea or good wine and you are ready to go. You can probably make the skewers up earlier in the day, stick in a container or Ziploc and put into the fridge until about a 1/2 hour before you serve. Then let it …
Lamb Chops with Sorrel Sauce
May 26, 2010 - Written by DianaMy daughter inadvertently planted my sorrel last year in the flower bed. It has leaves similar to other plants when it is first growing, which makes it difficult to find until the flowers start growing in. The other way to figure it out is to taste the leaves, and if it’s lemony, it’s sorrel (if not, ugh). My sorrel has finally reached a nice size for using in cooking and tastes lemony good when cooked down into a sauce. I made some lamb chops and grilled it on the NuWave, just brushing it with some olive oil, salt and pepper. Then I made this delicious sorrel sauce from Michael Roux’s Sauces. It really was the perfect sauce for the lamb chops; I can’t wait to use it on some salmon.
Easter Kolbasz – from Best of the Wurst in the North Market
April 8, 2010 - Written by Diana
Last year my sister and I discussed Easter Kolbasz, and our family traditions. This year when browsing through North Market in Columbus, Oh, purchasing my Easter Leg of Lamb from Blues Creek Farm Market, I perused the selections at Best of the Wurst. When I had my tour of the North Market, I mentioned to Dave that it would be wonderful if they could get some Hungarian Kolbasz for sale in the market, so that I could have it for my Easter dinner. There in the front window of the Best of the Wurst Market stall was hungarian sausage. Could it be? Was it the good stuff from my childhood? I bought one package with the idea that if it was good, I would be going back for more later. Later, I opened the package, and it was good, really good, much better than the other stuff, though a little drier and less greasy than the ones …
Kielbasa, Peppers and Potatoes – a Fast Family Meal
March 10, 2010 - Written by DianaThis is one of my favorite quick tasty dinners. Maybe I take too many shortcuts, but this one is good. I can do this meal in under a half an hour, which is more time than my son gives me before he asks about dinner. Seventeen year olds who run track are always looking for food; the quicker I get it into him, the less likely he is to fill it with junk or fillers. You can parboil the potatoes in a pot of water on the stove or a bowl of water in the microwave. I do this because it will absorb less oil since it’s partly cooked already. The kielbasa is turkey kielbasa, and it’s a little lower fat too. The peppers – are mine. We grew peppers last summer and froze them. I haven’t run out of peppers yet, so I like to find as many meals I can to use them in and the peppers though wilty are still delicious and full of flavor. I don’t put a dressing on it because my son isn’t a big fan, and we just use our preference of mustard or ketchup. If I had my way I would pour …
Steak and Roasted Corn Salsa Stew(p)
March 7, 2010 - Written by DianaI found a bag of roasted corn in the grocery store that inspired this stew/soup. Salsas always make me think of summertime, sitting on the deck reading a book and snacking on salsa and chips. Well, the deck is being used to stain wood right now, and my husband’s hands got really cold while he worked, so a warm meal was in order. I had some chuck roast that I diced and sautéed with onions and peppers, before cooking the rest of the way in a beef broth and adding the rest of the ingredients. This is a quick soup to make, and was on the table in about an hour. If you double the ingredients, you can freeze a batch for another meal. I dolloped sour cream on top to mix in, which my son thought was great – and oh by the way dear daughter, we do not have any avocados in the fridge like you promised – those are limes! I would have chopped up some avocados to place on top with the sour cream if I had some – I was assured that I did. Even without the avocados this was a fantastic stew(p). Summer and …
