Ingredients

• grouse
• 1 tbsp. butter
• 2 tbsp. olive oil
• salt
• pepper

For the caper sauce:

• 1/4 c. vermouth or dry white wine
• 2 tbsp. capers, roughly chopped
• 1 tbsp. butter

For the brandy sauce:

• 1/4 c. brandy or sherry
• 1 shallot, minced
• 2 oz. mushrooms, minced
• 1 tbsp. butter

Preparation

Fillet off the breasts and legs of the grouse, making sure to separate the breast tender and remove its tendon. Sautee in the butter and olive oil, being careful not to overcook. For either sauce, add the requisite ingredients and cook to reduce the alcohol and blend flavors. Return grouse to sauce and serve.

Dad

Ingredients

• 1 lg. onion, diced
• 3 cloves garlic, minced
• 2 chicken breasts, diced
• 1 lg. baking potato, diced (optional)
• 2 c. corn kernels
• 14 oz. can diced tomato
• 4 green chiles, diced (vary based on heat)
• 1 can cream of chicken soup
• shredded jack cheese (optional)
• fried tortilla strips (optional)

Preparation

Sautée the onion and garlic in butter or oil. Add the chicken and brown. Add the potato, cover with water, and simmer until the potato is tender. Add corn and/or tomato, green chile, and the cream of chicken soup. Simmer for a while to blend the flavors. Top with jack cheese and tortilla strips, if you’re serving it as a main course.

Ingredients

• 9-12 lb. (4-5.5 kg) fresh goose
• 4 lemons
• 3 limes
• 1 tsp Chinese five-spice powder
• small handful each of parsley sprigs, thyme and sage, plus extra for garnishing
• a little olive oil, for browning, optional
• 3 tbsp honey
• 1 tbsp thyme leaves

Serve with Red Wine & Date Sauce.

Preparation

Calculate the cooking time: Cook for 10 mins at 460 F/240 C/fan 220 C/gas 9, then reduce to 375 F/190 C/fan 170 C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well-done, plus 30 mins resting.

If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.

Grate the zest from the lemons and limes. Mix with 2 tsp fine sea salt, the five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.

Stuff the zested fruit and the herb sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.

Heat oven to 460 F/240 C/fan 220 C/gas 9. If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp of oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.

Once browned, place the bird in the roasting tin. Drizzle with the honey and sprinkle with thyme leaves. Roast for the calculated time, turning the heat down after 10 mins to 375 F/190 C/fan 170 C/gas 5. Cover the goose with foil if it is starting to brown too much.

Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl . You will end up with at least a litre of luscious fat - save this for the potatoes and other veg. At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

Gordon Ramsay, BBC Good Food, December 2005

Ingredients

• 2 lbs. chicken (2 drumsticks, 2 thighs, 2 wings, bone-in recommended)
• 3 slices lemon or lime
• 1 tsp. salt (to taste)
• 4 lg. red onions, chopped
• 1/2 c. olive oil
• 1-2 tbsp. cayenne pepper [CP: 2 tbsp. is around an 8 out of 10 spice-wise; next time will try 1 tbsp.]
• 1/2-1 c. water
• 3 tbsp. qibe or butter
• 1/4 c. minced fresh garlic
• 1 tbsp. whole black cardamom pods, or 1 tsp. ground cardamom
• 1/4 c. minced fresh ginger
• 3 tsp. ground nutmeg
• 3 tsp. ground allspice
• 3 tsp. black pepper
• 2 tsp. salt, to taste
• 4 hard-boiled eggs, halved [CP: we skipped these]

Preparation

Wash the chicken thoroughly. Put the chicken in a large bowl and add enough water to cover. Add the lemon or lime slices and the salt and let marinate for at least 2 hours.

In a large pot, cook the onions over medium heat until browned (around 6-8 minutes). Add the olive oil and stir in the cayenne. Cook over medium heat for 30 minutes, adding 2 tbsp. of water or so gradually, only to keep it from burning. Drain your marinated chicken and add it to the pot. Cook for 20-30 minutes. Add the qibe/butter, garlic, cardamom, and ginger. Let it cook for about 20 minutes, gradually adding very little amounts of water (2 tbsp. or so at a time). Lower the heat and add the nutmeg, allspice, salt and pepper. Continue to cook for another 15 minutes. Remove the cardamom pods if you used whole, and discard. Add the hard-boiled eggs and let it rest, covered, for about an hour. Serve warm, reheating gently if needed.

Penzey’s Spices, edited

Ingredients

• 2 lg. red onions, chopped
• 2 lg. tomatoes, finely diced
• 1 slab ribs (~3 lb.) washed and cut apart (any variety)
• 3 tb. qibe or regular butter
• 1/4 c. fresh ginger, finely diced (or 1 tbsp. dried ginger)
• 2 cloves fresh garlic, finely diced
• 1 jalapeño or other hot fresh pepper, minced (optional)
• 1/4 to 1 tsp. salt, to taste
• 1/4 to 1 tsp. pepper, to taste
• 1 1/2 to 2 1/2 c. water (or more, for a more “brothy” dish)

Preparation

Put the onions and tomatoes in a pot over medium heat. Cook, stirring, about 5 minutes – do not let them dry out or brown. Add the ribs to the pot and let them steep out their juices, turning a few times. This takes maybe 20 minutes, depending on your ribs. Once the pot is saturated with the juices of the meat (again, don’t let it dry out), add the qibe or butter, ginger, garlic, jalapeño, salt, and pepper. Mix to combine and give it a few minutes for the flavors to meld. Then add the water to the pot – the ribs don’t have to be submerged but should be at least partially covered. Let it simmer for at least 30 minutes, more for thicker ribs. When the pot’s volume is considerably lower and the meat looks tender and cooked, take your pot off the stove.

Penzey’s Spices

Ingredients

• 1 lg. red onion, chopped
• 1/4 c. olive oil
• 2 1/2-3 c. water, divided
• 1-2 tbsp. cayenne (1 tbsp. is hot, 2 is blazing)
• 1/4 tsp. dried ginger
• 1 sm. clove garlic, diced
• 1 c. red lentils, washed
• 1 tbsp. butter or qibe
• 1/4 tsp. salt, to taste
• 1/4 tsp. black pepper, to taste

Preparation

Using a medium pot with a lid, start by sauteeing the onions until light brown, about 6-8 minutes over medium heat. Don’t worry if they stick a bit. Add the oil. Once it is simmering, add 1/4 c. water. Then immediately add the cayenne and the ginger and garlic. It will be a rather thick mix, but keep stirring as it may burn if you don’t. Add the qibe or butter, and about 1 cup water, 1/4 cup at a time, constantly stirring. It is important that you add the water gradually because the cayenne has to cook and blend with the broth. Once you have enough volume in your pot to submerge the lentils, add them. Stir the lentils for about 2 minutes. Then add about a cup of water to the pot and close the lid to let it come to a boil. Once the volume of the pot has considerably come down, 10 minutes or so, start stirring to see if the lentils have cooked. If they are tender and crush easily, it’s time to take your pot off the stove. If not, keep them cooking, checking every 3 minutes, adding a few tbsp. of water so they don’t dry out. For red lentils, the recipe should take around 12 minutes, for green lentils, 20. Let cool a bit, add salt and pepper, and serve warm with bread for dipping.

Penzey’s Spices

Ingredients

• 9 oz. (250 g) chilhuacles negros (about 40) [CP: can replace w/ guajillo]
• 9 oz. (250 g) mulato chiles (about 7) [CP: can replace w/ ancho]
• 9 oz. (250 g) (Mexican not Oaxacan) pasilla chiles
• 15 chipotle mora chiles
• Approximately 9 oz. melted pork lard
• 9 oz. (250 g) sesame seeds, about 1 3/4 cups
• 9 oz. (250 g) shelled peanuts, about 1 3/4 cups
• 9 oz. (250 g) almonds, about 1 1/2 cups
• 4 1/2 oz. (125 g) walnuts
• 4 1/2 oz. (125 g) pecans
• 9 oz. (250 g) raisins, about 2 cups
• 9 oz. (250 g) plantain, peeled
• 1 1/2 small semisweet rolls (pan de yema), sliced and dried
• 9 oz. (250 g) white onion, cut into wedges and toasted
• 1 1/2 heads garlic, toasted, heads separated and peeled
• 3 inches cinnamon stick
• 1/2 tbsp. mild black peppercorns
• 1/4 tsp. cloves, about 10
• 1/2 tbsp. cumin seeds
• 3/4 tbsp. Mexican oregano
• 1/2 tbsp. dried thyme
• 1/2 tbsp. dried marjoram
• 2 bay leaves
• 9 oz. (250 g) Oaxacan drinking chocolate
• 9 oz. (250 g) sugar
• salt to taste

Preparation

Begin preparing the chiles the day before. Remove seeds and veins from the chiles, reserving the seeds, except leave the chipotles whole.

Toast the chiles carefully (very briefly on a hot fire, not allowing them to char). Cover with warm water and leave to soak about 1 hour, no longer. Strain.

Toast the chile seeds in an ungreased pan until very dark brown but not charred. Rinse in two changes of water and strain.

Heat a small quantity of the lard in a skillet and fry the following ingredients separately, adding more lard as necessary and straining to remove excess oil: sesame seeds, peanuts, almonds, walnuts, pecans, raisins, plantain, bread. Mix these ingredients with the chiles, onion, garlic, spices, and herbs and grind almost dry, to a paste. Very little water should be used.

Heat the remaining lard in a heavy casserole, add the paste, and fry, adding a little boiling water from time to time to prevent sticking. Stir continuously (get helpers!) over medium heat for about 30 minutes.

Add the chocolate, sugar, and salt and continue cooking for about 1 hour more.

The consistency should be that of a thick paste, and you should be able to see the bottom of the pan as you stir.

Make the whole batch and freeze it; when you need it, dilute and cook with tomatoes and chicken or turkey stock. Our standard ratio has been something like a 15-oz. can of diced tomatoes, around 1 or 2 cups chicken broth (depending on how much liquid your meat gives off), and a few pounds of meat (say, a turkey breast or 4-5 chicken breasts).

Señora Luz Allec de Calderon, Cookbook Unknown, via Adam Savage

Ingredients

• 1 pheasant (or grouse, etc.)
• 3 oz. prosciutto, thinly sliced
• honey
• soy sauce
• butter
• spices (e.g., tarragon, oregano, basil) (optional)

Preparation

Prepare the pheasant, cutting into legs and (two) breast tenders. Wrap each piece completely with prosciutto, attaching with toothpicks. Make a baste by melting some butter, adding honey and a very slight amount of soy sauce. Some spices can be added to the baste if desired.

Over medium fire on a grill, cook the pieces almost all the way through, noting that the legs will take longer to cook than the breast pieces (should be around 10 minutes, max). On the last few turns, baste.

Ingredients

• 2 pounds lean ground beef (15 percent fat)
• 1 pound coarsely grated whole-milk mozzarella cheese
• 1 pound sweet Italian sausages, casings removed, meat crumbled
• 2 cups chopped fresh basil
• 2 cups fresh breadcrumbs made from crustless French bread
• 1 medium onion, chopped
• 1 cup chopped drained oil-packed sun-dried tomatoes
• 5 garlic cloves, minced
• 1 1/2 tablespoons dried oregano
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 cup tomato sauce, divided
• 3 large eggs, beaten to blend
• 1/2 cup dry red wine

Preparation

Preheat oven to 375°F. Combine first 11 ingredients in large bowl. Gently mix in 1/2 cup tomato sauce, eggs, and wine. Place meat mixture on large rimmed baking sheet and shape into 16x4-inch loaf. Brush with remaining 1/2 cup tomato sauce. Bake meat loaf until cooked through and thermometer inserted into center registers between 160°F and 170°F, about 1 hour 15 minutes.

Armandino Batali, Bon Appetit, September 2004

Ingredients

• 2 lbs ground chuck
• 2 medium onions, finely chopped
• 1 quart water
• 2 (8 ounce) cans tomato sauce
• 1/2 teaspoon allspice
• 1 teaspoon garlic powder
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cloves
• 1/2 ounce unsweetened chocolate
• 2 tablespoons cider vinegar
• 1 bay leaf, crumbled
• 2 teaspoons Worcestershire sauce
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 drops Tabasco sauce
• 2 teaspoons paprika
• 2 beef bouillon cubes

Preparation

Bring the water to the boil and add the ground beef. Stir until the beef is separated and add the rest of the ingredients.

Reduce heat and simmer, uncovered, for 2 to 3 hours, or until thickened. Cool, then refrigerate overnight. Skim off any accumulated fat and reheat the chili.

Serves with any or all of the following accompaniments:

• 1 way: cooked spaghetti.
• 2 way: finely grated cheddar cheese
• 3 way: chopped raw onion
• 4 way: cooked kidney beans
• 5 way: oyster crackers

KelBel, Food.com