Snow Goose Fit for King | MeatEater Cooks
Snow Goose gets a bad rap for being less than extraordinary when it comes to table fare. In reality nothing could be further from the truth. Chef Kevin Gillespie shows Sean Weaver a spin on an American classic, Steak Diane, that is sure to impress even the most skeptical waterfowler.
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Kevin's recipe for snow goose Steak Diane:
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Chicken soup 101
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This is not a recipe. Here's some general guidance for making a chicken soup:
Buy a whole chicken and a roughly equal quantity of vegetables (by raw weight). Any vegetables are fine but definitely get some form of onion in there. Dry noddles or any other dry grains are nice, but you won't need much because of how much they expand during cooking. Get whatever spices you want, but turmeric makes chicken soup look especially pretty. Maybe buy fresh herbs for garnish, and/or a little lemon to squeeze in.
Put your chicken in a big pot, along with any giblets that came with it. If you have any old aromatic vegetables (onions, carrots, celery, etc) hanging around that aren't super good anymore, you could throw those in but I wouldn't waste good fresh veggies on this step. Cover with water, bring to a boil, reduce to a simmer and cook until the chicken is fall-apart tender, 1-2 hours.
While you're waiting, cut up all your vegetables. Remember they'll shrink when cooking, so cut the chunks a little larger than how you want them.
Pull the chicken out and let it cool. Fish or strain out any remaining inedible solids. Dump in the vegetables along with a couple pinches of salt (be conservative — you can add more to taste later) and simmer until they're soft, 30-60 minutes. If you need to add more water to keep everything submerged, that's fine, but keep in mind the veg will release a lot of water as it cooks. You can always add more later.
If you're using dry noodles or rice or some such, throw that in when you're about 30 minutes from the end. Put in less than you think you'll want — it'll expand 2-3x as it cooks.
While you're waiting, pick all the meat off of the chicken — using your fingers will allow you to feel for any bones, cartilage or slimy bits you don't want to eat. (If you want, you can brown all these scraps in the oven and then simmer them for a second stock you can use later.) Roughly chop through your pile of picked meat so that you won't have any super-long strings of shredded chicken in the final soup. Put the meat back into the soup before you taste for seasoning.
Taste for seasoning. Add salt and any spices you like to taste. You could also stir in some fresh herbs and maybe a little lemon juice (or vinegar) to taste, or you could let people do that in their individual bowls.
Chicken wings is So Delicious ❗ you will cook it again & again! Tastiest I've ever eaten!
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List of Ingredients:
Chicken wings
Black pepper
Fish sauce
Calamansi
oil
butter
Sweet chili sauce
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Meet the MEATIEST Stew EVER | God Save The Food with Matty Matheson
HEAR YE, HEAR YE! Matty is cooking up a sexy #stew just for you. Served up as always with some top facts from our fave Canadian chef, this stew is definitely different from its ye olde Medieval roots… It’s gonna taste epic. Give it a go, by orders of Matty Matheson!
INGREDIENTS
3 pieces Oxtail, about 2” wide
1 Lamb Neck, cut into 3 pieces
1 Ox Tongue
1/2 lb Pork Belly, skin on, cut into chunks.
2 White Onions, quartered
2 large Carrots, chopped
1 Stalk Celery, roughly chopped
1 can of Guinness or dark beer.
½ bottle dry red wine
1L Beef Stock
Tomato Paste
Fresh Parsley
2 tbsp Fresh Thyme
4 Bay Leaves
Turnips
Rutabaga
Pearl Onions, peeled
Button Mushrooms
Canola Oil
BISCUITS
300g salted butter (keep in freezer so it’s easier to grate)
2 ½ cups of all-purpose flour
1 ½ tsp of baking powder
1 tsp of baking soda
1 tsp salt
1 cup of sour cream
heavy cream
flaked sea salt
METHOD
1. Season your meat with salt. Take a large pan and put enough canola oil in the pan to completely cover the bottom. Allow oil to warm up on medium-high setting.
2. Start by placing your pork belly into the pan, skin side down until it is golden brown. Then, add your lamb neck and sear the ox tail, adding the ox tongue last.
3. While your meat is browning, prepare the base of your stew. In a blender, add your white onions, carrots, and celery. Pour in ½ cup of canola oil to combine, then blend until you achieve a fine paste.
4. Once your meat is seared and browned, remove from the pot and pour off any excess oil, leaving the fond in the bottom of the pot. Turn the heat back on and add your vegetable paste. Stir until it begins to cook through, about 3 minutes, then add 3 tbsp tomato paste. Add your beer, wine and beef stock, and allow to bring up to temperature.
5. Add your meat to the stewing liquid, as well as your thyme and bay leaves. Put the lid on your pot and place in the oven at 180 c for about 2 hours.
6. While your stew is in the oven, take a vegetable peeler and carefully peel your carrot, swede and cut the tops off your turnips. Cut about 1 cup of each, all the same size, about ½ inch pieces. Add these to the stew once it has been in the oven for 2 hours, and allow to cook for another hour to an hour and a half.
7. Once your root vegetables have been stewing for about an hour, add 1 cup of peeled pearl onions and 1 cup of button mushrooms. This is your 30 minute marker, so your stew should be ready once your mushrooms have been in the stew for 30 minutes.
8. Next, prepare your biscuits. Get your butter from the freezer, make sure that it has been in there for a minimum of an hour before you make the dough, so it is easier to grate. Grate butter onto parchment using a cheese grater and return to the freezer.
9. Using a stand mixer or just by hand, add flour, baking powder, baking soda and salt into a large bowl and mix through. Slowly add your grated butter, add sour cream in small amounts so ingredients combine evenly, and you create a light, fluffy dough. Be careful not to over mix.
10. Flour your countertop and place your dough on the flour. Knead very lightly, being careful not to over manipulate the dough as it will not come up fluffy if you over mix. Cut the dough into four, lightly brush each one in heavy cream and add Maldon salt on top.
11. Place your dough in the fridge, so that your biscuits cook from “fridge-cold” temperatures. Preheat your oven to 200c and place your biscuits in the oven for 20 minutes or until golden and flaky.
12. Remove the stew from the oven and carefully pull out the ox tongue and remove the skin. Chop the tongue into small pieces and return to the stew. Serve in a bowl with a biscuit on the side.
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Traeger Pulled Goose Flautas - Game Day Recipes (PART 2!)
Drew is back at it again with another Game Day recipe! This time he cooks up Pulled Goose Flautas a delicious dish that's simple and fit for any dinner party occasion!
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