All Poultry & Game Bird Recipes

Ajo Blanco-Inspired Quail Breasts

  Fried Quail Breasts with Saffron Ajo Sauce & Grape Gremolata A riff on the flavors of the famous Ajo Blanco chilled soup in Spain. We’ve added saffron to bring a warm golden color to the sauce – so it’s
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Roast Goose

Roast Goose Tired of turkey? Had it with ham? Roast goose is a family gathering classic whose time has come again. Roasting a whole goose isn’t much more difficult than roasting a turkey. It offers intense flavor reminiscent of duck
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Chicken Tortilla Soup

  Chicken Tortilla Soup There’s nothing like a hot bowl of earthy, spicy (but not too spicy), satisfying tortilla soup piled high with toppings.  Tex-Mex comfort food at its finest! Drink Pairing: Pasifico Beer Ingredients:                       Makes 4-6 Servings Soup: 2
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Prosciutto-Wrapped Quail w/ Orange Blossom Polenta

  Prosciutto-Wrapped Quail, Orange Blossom-Scented Polenta & a Pan Sauce This dish features prosciutto, ras el hanout & orange blossom water.  While that may seem like a culinary culture clash, we promise the results are delicious.  Meaty prosciutto-wrapped quail with plump stock-infused plums
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Buffalo Quail Legs w/ Za’atar Ranch

  Buffalo Quail Legs with Za’atar Ranch Dressing Here’s an upscale fine dining take on a sports bar classic. Ingredients:       Makes 2 Servings   Fried Quail Legs: 12 Quail Lollipop Legs or Quail Leg Quarters 1 cup All Purpose Flour
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Fried Chicken Livers w/ Polenta Cakes & Sorghum

  Fried Chicken Livers with Pickled Jalapeno, Polenta Cakes & Sorghum Breaded & fried chicken livers, dense polenta (grits) cakes served with pickled jalapenos and drizzled with sorghum syrup.  This Southern-inspired dish is packed with flavor that any liver-lover is
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Spiced Poulet Rouge Chicken with Honey–Vinegar Glaze

Spiced Poulet Rouge Chicken with Honey–Vinegar Glaze Spicy, savory, sweet, smoky – this chicken recipe is week-night-easy and any-night delicious. Recommended Side: Broiled Ramps & Asparagus Recipe Drink Pairing: Pinot Gris Ingredients: Makes 4 Servings 1 Poulet Rouge Chicken Spice
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Guide to Foie Gras & Foie Grading

Guide to Foie Gras & Foie Grading This luxurious and controversial ingredient has been cultivated by man since the days of the ancient Egyptians and the Roman Empire. These specially produced duck livers (traditionally Moulard ducks) are one of the
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How to Prepare Foie Gras for Cooking

Demonstrated with Grade A Foie Gras   Work quickly with cold hands, putting back in the fridge as necessary if it gets too warm.   Use a knife to separate the two lobes. Use tweezers or needle nose pliers to
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Pan-seared Quail w/ Mole Sauce

Pan-seared Quail with Mole Sauce Delicate, tender quail floating on a layer of earthy, sweet, spicy, rich mole.  Don’t let the number of ingredients in the mole sauce scare you, the recipe is very simple and the results are delicious.
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Roasted Quail w/ Wild Mushroom Gravy

Roasted Quail with Wild Mushroom Gravy Delicate, moist roasted quail with an earthy mushroom gravy.  Upscale comfort food!  Brining the quail adds time to the recipe, but it imparts flavor and helps keep the birds moist. Serve one quail per
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Seared Squab w/ Pinot Noir-Morel Sauce

Morel-Rubbed Squab with Pinot Noir-Morel Sauce and Braised Cabbage Squab has a flavor reminiscent of, but lighter than, duck.  Here it’s paired with earthy morel wine sauce and tangy, buttery braised cabbage.  This recipe is adapted from Becky Selengut’s Shroom
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