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| Celebrity Chef Biographies and Recipes: more than 70 Celebrity Chefs, TV Chefs and Famous Chefs.
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About the Author Janie Hibler has had a freezer stocked full of game since the day she
married an avid hunter thirty-two years ago. She was a founding member of the International Association of Culinary Professionals and the Portland Culinary
Alliance. A regular contributor to national magazines, she is the author of Dungeness
Crabs and Blackberry Cobblers, which was nominated for a James Beard Award.
She lives in Portland, Oregon, with her husband, Gary, but they spend weekends
at their cabin in the Cascade Mountains enjoying the outdoors and cooking game. Purchase the Book at Amazon.com
List Price:
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Ducky's Port Sauce Ducky is Dan Duckhorn, owner of Duckhorn Vineyards in St. Helena, California. His delightful Port sauce has an intense, complex fruity flavor without being overly sweet-a perfect match for both wild and domestic ducks. To use this recipe with roast ducks, seperate the cooking juices from the fat after the bird is cooked and add the juices to the sauce.
Ingredients (makes 1 cup)
2 cups Port, preferably
Tawny
1/2 cup orange juice
1 1/2 tablespoon fresh
lemon juice
1 garlic clove, crushed
3/4 teaspoon
Worchestershire
sauce
2 cups homemade beef stock
or canned beef broth
1 heaping teaspoon peach
chutney
2 heaping teaspoons
blackberry jelly
1 thin slice red onion
1/4 cup unsalted butter,
frozen
Instructions
In a 2-quart saucepan,
bring the Port to a simmer, then add the orange and lemon juices. Cook for
15 minutes over medium heat.
Stir in the garlic,
Worchestershire sauce, stock, chutney, jelly and onion. Turn the heat to
medium-low and reduce the sauce by half. Strain and continue cooking until
the sauce turns dark brown and has a syruplike consistency. You will have
about 1/2 cup of sauce. Whisk in the frozen butter in small pieces.
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The spicy chile-flavored dry rub on these
steaks is not for the timid palate. If you want an even bolder flavor, add
a pinch of red pepper.
Ingredients
Four 8 ounce buffalo,
beefalo or beef rib eye steaks
1 1/2 teaspoons ancho,
California or Chimayo chile powder
1 1/2 teaspoon ground cumin
1 teaspoon cracked black
pepper
1 teaspoon coarse salt
Instructions
Pat the steaks dry with
paper towels. Mix the chile powder, cumin. cracked pepper, and the salt
together in a pie pan. Press the mixture into each steak, coating both
sides.
Heat the grill or broiler.
Grill over a hot fire for 3 to 4 minutes on each side or until the steak
is cooked on the outside and rare or medium-rare within. Be careful not to
overcook.
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