Feb 3
2010

Native to Asia, ginger root grows in fertile, moist, tropical soil. Although ginger is used in many foods ranging anywhere from soups and stews to meats, poultry, salads, sea foods and just about anything else that can be thought up.

What you may not know is that aside from being a wonderfully delightful cooking agent, ginger has been found to aide in remedies for many, many things. A few examples include common cold, flu-like symptoms, headaches, menstrual periods, diarrhea, upset stomach, nausea, colic and heart conditions! It has been said that ginger root can alleviate everything from morning sickness to arthritis pains, and can be found in a few different forms, including extracts, tinctures, capsules and oils.

Below, I have added a few links, including recipes, remedies and stories of people that have been helped by ginger root.

References

1. her ginger story

2. remedies

3. recipes

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Feb 2
2010

There are many food choices in the world, some more common than others. But what happens when people get tired or bored with these foods? Then they resort to more exotic animals like emu, kangaroo, and even gator. But have you ever heard of eating spiders or deep fried spiders. To us in the western hemisphere this may seem like a disgusting thing to eat but to the Cambodians this is a delightful snack or meal.

Most of the time fried, these spiders are becoming to grow in demand. They are also becoming more popular, because they are served in a town that most buses stop by on the way to Angkor Wat. Now you may be wondering what would anyone gain from eating these eight legged freaks, well they actually serve as a good medicine for backaches and sore throats. Also the locals say that they eat them for the taste too.

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Dec 22
2009

kudo-meat

Kudo meat is easily cooked and always delicious

Kudu is one of those more exotic meats we can eat guilt free; they are not endangered and they live in the wild. Their meat is the single greatest meat I have ever tasted. Kudu is the best tasting game, and is an extremely lean and healthy meat. Luckily for us there are tons of them running around South Africa so it is not as thought we are eating a threatened species.

Cooking Kudu is extremely simple. The most important thing to remember is to keep it moist as it is a meat that is a tad on the drier side. I have had good results after having marinaded the meat in wine for several hours before throwing it on an open flame, though some people like to cover it in yogurt. Personally I prefer the kudu marinated, though both ways are delicious. If you for some reason are ever in the bush and wanted to cook some kudu be sure to cook it to medium at the most. It should be quite pink in the middle.

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Sep 16
2009

pheasant sausages

This recipe was originally designed for chickens, but it would work well with any game bird, especially pheasant.  Turkey and sage grouse also, but other upland game birds such as ruffed grouse or quail seem like such a waste.

This recipe calls for a lemon zest, fresh herbs, garlic and Madeira wine.  You can use regular white wine and add a teaspoon of sugar as a substitute.

Makes about 4 pounds

  • 3 1/2 pounds pheasant, rooster or other game bird meat
  • 1/2 to 3/4 pound pork fat
  • 38 grams salt
  • 1/4 cup chopped fresh oregano
  • 10 grams cracked black pepper
  • 50 grams minced fresh garlic
  • 10 grams fennel seed
  • Grated zest of a lemon
  • 3/4 cup Madeira wine

Come HERE for basic sausage making instructions.

  1. Chill the meat until it is almost frozen by putting it in the freezer for an hour or so.
  2. Take out some hog casings and set in a bowl of very warm water.
  3. Chop meat and fat into 1 inch chunks.
  4. Take out half the fennel seeds and half the black pepper. Why? You’ll want to add them right before you do that final mix. This keeps the spices whole, altering the sausage’s texture, making eating it more interesting.
  5. Combine the salt, the rest of the pepper, garlic and herbs with the meat, mix well with your hands and let it rest in the fridge for about an hour.
  6. Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) using the coarse die. If your room is warmer than 69 degrees, set the bowl for the ground meat into another bowl of ice to keep it cold.
  7. Chill the meat for another 30 minutes, then grind it through the fine die. Why bother? Because there will be a lot of stray silverskin in an old bird. Grinding to a finer level will make eating the sausage easier without getting any gristly bits.
  8. Add the wine, then mix thoroughly either using a Kitchenaid on low for 60-90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge.
  9. Stuff the sausage into the casings. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. Or you could tie them off with butcher’s string.
  10. Hang the sausages in a cool place for up to 4 hours (the colder it is, the longer you can hang them). If it is warm out, hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge.
  11. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.


References

1. Hunter Angler Gardener Cook

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Sep 15
2009


Emu, the relative to the ostrage isn’t well know for its meat. However, this doesn’t mean that you shouldn’t take the not so risky dive in to the many recipes of emu. Also, Emu is very healthy as red meat goes, it contains many vitamins and twice the iron content as beef. Another plus is that Emu tastes almost identical to ordinary beef and is just as easy to cook.

But hey if you aren’t a fan of any read meat, maybe this will change your mind. A recent study has shown that Emu contains less fat than any of the popular meats at your local store. That along with twice the protein and many other vitamins, there isn’t really a reason why emu isn’t already on your plate.

Lastly, Emu was voted to be one of the best undiscovered food of our time, and has also taken in may awards for taste and texture. It is even being called the food of the new millennium. And with all of the benefits and almost no drawbacks, i don’t even understand why Emu isn’t even stocked on store shelves today.

References

1. Emu Meat info

2. Picture

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Sep 11
2009

Ok so piedmontese is just some fancy french breed of expensive cattle? Actually it is a genetically healthy, lean, flavorful, and from Piedmont Italy.  It was introduced to North America to help deal with America’s desire for a leaner healthier beef. Piedmontese beef has higher percentage levels of good polyunsaturated fats than other breeds, but still manages to taste delicious.

Piedmontese beef is generally an organic beef, and there are a ton of benefits from eating organic meats. they contain no growth hormones in organic meats. the growth hormones in meats can be attributed to cancer, premature puberty, and even falling sperm count. Organic beef is also free from antibiotics which when ingested by humans builds up an immunity to the antibiotics making diseases easier to cripple us.

In short eating piedmontese beef will save the human race.

Here are a few places you can buy Piedmontese Beef in order of excellence

  1. Fossil Farms
  2. Montana Ranch
  3. Yoder Farms


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Sep 10
2009

Blackened Alligator Steaks
Serves 4
Note: Cook inside only if you have the best ventilation–blackening the steaks will be very smoky.

4 alligator steaks, from the tail (about 6 ounces each) black-gator
3 tablespoons butter, melted

Seasonings:
1 teaspoon salt
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
½ teaspoon freshly ground white pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried chives
1 teaspoon garlic powder

1. Mix seasonings in a bowl. Pour onto a plate.
2. Brush steaks with 2 tablespoons melted butter. Dip both sides of each steak into seasoning mix
3. Place a dry, heavy cast iron skillet over high heat for 5 to 7 minutes. Place steaks in pan and sear for 2 minutes;
turn, brush with remaining 1-tablespoon butter, and cook for 1 to 2 minutes. ( with thicker steaks, it may be
necessary to finish in a moderate over for 4 to 5 minutes.)

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Sep 10
2009

cooked gatorMany people have tried gator hated it, and never tried it again. Gator in general actually has a much milder flavor than people realize. This is because it is often served blackened to death and what you are tasting is anything but the gator. Gator has a mild flavor which is similar to catfish, but less fishy. Most of the meat comes from the tail, but contrary to popular belief this is not the only part of the gator eating. Meat from elsewhere on the gator is more flavorful with a more distinctive taste. Some people have compared eating gator to tuna, but the nice thing about gator is there is not the same risk of ingesting copious amounts of mercury.

Gator is also super healthy on average about 3% of gator meat is fat. Compare this to skinless chicken which at best is somewhere around 44% or even salmon which is almost 50% fat. If you are going for a healthy flavorful meal then gator is definitely the way to go.

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Sep 9
2009

foie-gras-1200x72Foie gras is sold whole, or is prepared into mousse, parfait, or pate, and is often served as an accompaniment with other foods. Foie gras is any food product made from the liver of a duck or goose. The animal is fed a special diet fattening it and making that fat accumulate in its liver. This process is similar to the way that a mother would feed its young. Generally only male birds are used for foie gras. Foie gras is extremely delicate and you should always try and purchase foies gras which has been handled with care and as few times as possible.

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Sep 9
2009

Wild Boar –Grilled Wild Boar Chops With Honey-Mustard Apricot Glaze
boar-recipe
Serves 4
(2 Chops each, about ¾ inch think)

8 Wild Boar saddle chops
Olive oil

Glaze (makes about 2 cups):
¼ pound dried apricots
1 ½ cups water
2 tablespoons unsalted butter
¼ cup finely minced shallots
2/3 cup white wine vinegar
¼ cup Dijon mustard
½ cup honey
1 teaspoon salt
1/3 teaspoon freshly ground white pepper

1. Glaze: In a heavy saucepan, combine the apricots and water. Bring to a boil, reduce heat, and simmer uncovered
for 12 to 15 minutes or until the apricots are tender and the liquid is reduced by half. In a separate sauté pan,
melt the butter and sauté the shallots until softened but not brown. Transfer the apricot mixture and the shallots
to a food processor along with the vinegar, mustard, honey, salt, and white pepper and puree until smooth.
Return the mixture to the saucepan and bring to simmer. Simmer uncovered 8 to 10 minutes or until thickened.
(Glaze can be cooled and stored in the refrigerator for up to 3 weeks)

2. Marinate the boar chops in a cup of the glaze for several hours or overnight in the refrigerator.

Prepare a fire in a charcoal grill. Lift chops from marinade and drain briefly, reserving the marinade. Place chops on
a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, brushing occasionally with marinade
and turning once, until meat near bone is no longer pink, about 4 to5 minutes per side

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