Posts Tagged ‘RECIPES’

GULF COAST LAMB

GULF COAST LAMBS-HARDY YOUNGSTERS THAT ROAM FREELY, GRAZING ON GRASS AND WOODLAND VEGETATION, AND THUS DEVELOP A MEAT THAT IS LEANER, RICHER, AND MORE FLAVORFUL THAN THE RATHER BLAND, GENERIC-TASTING MEAT OF SHEEP FROM FACTORY FARMS. OUR GULF COAST LAMBS HAVE BEEN GRAZING HERE SINCE THE SPANISH INTRODUCED THEM TO FLORIDA IN THE 1500s, AND […]

TROUT GUIDE

BROWN TROUT ARE THE MOST ELUSIVE OF ALL TROUT. THEY FAVOR SLOW-MOVING WATER AND RARELY FEED BEFORE SUNDOWN. AT NIGHT THEY GORGE THEMSELVES ON INSECTS, MINNOWS, CRAYFISH, FROGS, AND EVEN OTHER TROUT. WHEN A STREAM POOL SEEMS FISHLESS, IT MAY BE THAT A HUGE BROWN HAS TAKEN OVER AND OTHER FISH DARE NOT ENTER. THE […]

HORSERADISH-RUBBED STANDING CHAROLAIS RIB ROAST

IF YOU’RE UNABLE TO FIND A BUTCHER WHO CARRIES PERFECT CHAROLAIS BEEF, ANY FINE STANDING RIB ROAST OF BEEF WILL DO. TWO THINGS TO REMEMBER ABOUT PREPARING SUCH A ROAST: SEASON IT WELL AND COOK IT LONG AND SLOW. I LIKE BEEF TO REACH AN INTERNAL TEMPERATURE OF 130 DEGREEES. THIS LEAVES THE MIDSECTION MEDIUM […]

CHICKEN POT PIE

1  CHICKEN (3 POUNDS), CUT INTO PIECES 2  BAY LEAF 1 TEASPOON SALT 5 ONIONS, QUARTERED 1 1/2 CUPS CHOPPED CARROTS 1 CUP FRESH OR FROZEN PEAS 1 CUP CHOPPED FRESH MUSHROOMS 1/2 TEASPOON POULTRY SEASONING SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE 1/2 CUP ALL-PURPOSE FLOUR 1/2 CUP MILK PASTRY FOR A SINGLE-CRUST […]

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