background preloader

Meats & Poultry

Facebook Twitter

Japanese-Style Marinated Duck Breast « The Best Recipes. April 30, 2008 by theflyingchef This takes a little longer to make than some of the recipes I have been posting lately but it is well worth the effort.

Japanese-Style Marinated Duck Breast « The Best Recipes

It has a wonderful flavour and smells great while cooking. If you have seen my rec ent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. Ingredients 4 Duck breasts, skin on Marinade 1/2 Cup chicken stock 1/2 Cup Sake 1/2 Cup mirin 1/2 Cup soy sauce 3 Cloves garlic, crushed 2 Teaspoons fresh ginger, grated 2 Tablespoons teriyaki sauce 1/2 Cup brown sugar Vegetables Olive oil 150g Carrot, cut into match sticks 250g Red cabbage, sliced thinly Method.

Big-Batch Chili. Connecticut Organic Meats: Dry Aged Beef, Grass Fed Lamb, Pork, Chicken. Easy Valentine's Day Meals. Pan-Seared Duck Breasts with Herbed Honey & Mushrooms. Sometimes I really get the urge to cook.

Pan-Seared Duck Breasts with Herbed Honey & Mushrooms

When I do, I often make duck breasts. Duck breasts are very hands on. You really feel like you are cooking. Especially when you choose to pan-sear them. Because properly rendering the fat from duck takes a bit of time. Searing a duck breast is a bit counter-intuitive however. However, try that with a duck breast and you’ll end up with a fatty, rubbery crust that’s not too pleasant to chew upon.

Pork Tenderloin with Apple Cider Glaze. Pork tenderloin has never been a favorite.

Pork Tenderloin with Apple Cider Glaze

But, when considering how to use up my apple cider, it seemed like an obvious savory partner. Indeed it was. I rarely post recipes featuring meat on Whipped for a few reasons. First, taking appetizing photographs of meat is exceedingly difficult. Often when I do have a winning recipe, I take a look at the photo and realize that its deliciousness may not be convincing. I have also theorized that cooking really good meat (other than basic grilled fare) is actually in the special art of sauces. This winter, I plan to experiment further with roasting and braising to create comforting weekend meals and plenty of weekday leftovers.

Pork Tenderloin with Apple Cider Glaze. Babyback Ribs. I guess the good thing about ribs is that they’re generally too expensive to buy on a regular basis.

Babyback Ribs

It’s definitely splurge food, both from a calorie and a budget perspective. But here’s a hint–I never buy meat when I actually plan on eating it. I’ve had these ribs in my freezer for 2 months now; they’re normally $4.99 a pound at Kroger, but I got these for $2.99 a pound. This week, I just got brisket for $.97 a pound, even though I have no immediate brisket plans in my future. If you keep an eye on the sales, you can get the pricier cuts of meat for a great deal. I think one of the main complaints I’ve heard about ribs (other than the fact that people don’t like eating them straight off the bone) is that they’re fatty and tough.

I really agonized about which order to post my recipes this week–my natural instinct was to save the big guns (ribs) for Friday and get the pansy grilled vegetables out of the way early in the week. Southern-style Seasoned Foods. Cider-Brined Pork Roast with Onions and Apples Recipe. Apple Butter Pork Loin Recipe. Simple Comfort Food. If you have never heard of porchetta before, well, let me introduce you to it. Pronounced as ‘porketta’, yes, that is a lot of pork, porchetta is basically a whole lot of pork stuffed with a bunch of delicious herbs as well as a bunch more pork. I have been wanting to make porchetta for some time now, and this past holiday season was the perfect time. If you have been following my recipes, you should probably know by now that I love cooking, but I love cooking during the holidays. As our families often compete (I will use that word lightly) for hosting the holiday feast, I was fortunate enough to cook both Thanksgiving, and Christmas meals this year.

As the Christmas meal often stems around a bone in, spiral ham (which I love), I decided to surprise the family with something new. Lets get started. Ingredients: [Print this Recipe] Begin by cutting the meat side of the pork belly into crisscross incisions being careful not to cut through the skin. Preheat your oven to 450 degrees.

Love and Olive Oil.