I found a new halal butcher and went to see if they had lamb kidneys. They didn’t but they had goat kidneys. I decided to do them in a Middle East spice palate. Sumac, Aleppo pepper, cayenne pepper with season salt and pepper flour mixture. I then pan fried them in butter and oil. I…
Author: Dan's recipes
I am a 3rd generation cook who loves trying new ideas
WildBret Schnitzel
So I used WildBret since I didn’t want to say venison. A nice neighbor (thank you) was kind enough to gift me some venison he had gotten from a successful hunt. I love venison. I’m not sure what part of the animal it was from, but I knew enough that it wasn’t back strap. I…
Muffuletta part 2
The Super Bowl is in New Orleans, so my mind goes to the local dishes. I did a muffuletta sandwich about four years ago, and while tasty and traditional, it didn’t have any mad scientist elements. It needed more zip, so I added an olive spread and dry chorizo. I found a better bread with…
Southern Peach Lamb
Lamb, the other red meat. I think it should be used more often. I know that it can be gamey, so mitigation needs to be part of the cooking process. I know that peaches are out of season and come from South American this time of year, so you can’t get more southern than that….
Jicama Apple Salad
I like this recipe with shellfish as a side to break up the richness. Jicama is slightly sweet, the apple brings both sweetness and tartness the green onions brings a bite. The dressing has the lime to brighten the flavors honey for sweetness with shallots to contrast. Salt and pepper with some Dijon allow the…
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