#FieldToFork Archive
#FieldToFork Archive
MAY: Spring Gobbler & Spicy Kale
INGREDIENTS:
• Kosher salt
• Wild Turkey Thighs, Legs, & Breast
• 2 tablespoons olive oil
• 2 cups thinly sliced red onions
• 2 cups large-diced peeled carrots
• 1 jalapeno, sliced into rings
• 4 garlic cloves sliced
• 1 1/2 cups dry white wine
• 1 (12oz) can crushed San Marzano tomatoes
• 2 bay leaves
• 2 pounds kale, roughly chopped
• 1/2 cup toasted fresh bread crumbs
• Grated Zest of 2 lemons
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tablespoons extra-virgin olive oil
PREPARATION:
• Liberally salt the turkey parts the night before and refrigerate overnight.
• Allow the salted turkey to come to room temperature for half an hour before cooking and be sure to pat the parts dry
• Preheat the oven to 375 degrees F.
COOKING:
• In a large Dutch oven, heat the olive oil over medium heat. When the oil is hot, put the Turkey parts skin-side down into the pot. Cook for 4-5 min until the Turkey is well browned. Flip the pieces and cook for 4-5 min to brown the other side. Remove the Turkey parts and set aside on a plate.
• Add the onions and good pinch of salt to the pot and cook for 1min. Add the carrots, jalapeno, and garlic and cook for 2min. Pour in the wine to deglaze the pot, scraping the browned bits with wooden spoon. Cook for about 4min or until the wine is reduced by half. Add the tomatoes and simmer.
• adjust for seasoning, adding salt, then add the kale. Cover the pot and cook for 5min. Remove the lid and stir. Put the Turkey parts on top of the kale, put the lid back on, and put in the oven for 20min until the Turkey is cooked through.
FINISHING TOUCHES:
In a small bowl, combine the bread crumbs, lemon zest, parsley, and extra-virgin olive oil.Remove the Turkey from the oven and discard the bay leaves. Top the Turkey with bread crumb mixture. Serve Family-Style right from the pot!
ENJOY!!!!!
JUNE: STRIPER BURGER
Ingredients:
• 1 lb striped bass fillet (substitute with cod, tuna, salmon or sushi-grade fish)
• 1 scallion
• 1 egg
• 2 tbsp fresh dill
• 4 tbsp butter
• 1/4 cup low-carb bread crumbs
• 1 tbsp white wine
• 6 tbsp mayonnaise
• 1 level tbsp dry wasabi powder
• 3 tbsp butter
Method:
• Place fresh fish fillet, scallion, dill, egg, bread crumbs and two tablespoons of mayonnaise into a food processor and pulse several times until fish can be formed into patties.
• Meanwhile, in a skillet, melt butter.
• Form patties of equal size and fry over medium heat until golden brown on each side.
• Blend 4 tablespoons of mayonnaise and wasabi powder and divide among patties
ENJOY!!!!!
Pan Seared Elk Medallions Over Quinua Salad
Ingredients:
•1 - 1.5 inch thick Elk backstrap medallions
Salt
Pepper
1/3 cup organic quinoa
Handful of shiitake mushrooms
1/3 cup chicken stock
1/3 cup mung beans
1 cup spinach, coarsely chopped
1/4 cup red onion, finely chopped
2 medium tomatoes, finely chopped
1/4 cup Asiago or blue cheese
1.5 cups fresh basil
2 cloves garlic
3 green onions
3 red poblanos
Olive oil
White vinegar
Salt & Pepper
Method:
Prepare your salad and dressing by first boiling the mung beans for 10min or until al dente. Bring chicken stock and mushrooms to a boil, and then add the quinoa. Boil for another couple minutes then kill the heat and add thr spinach, onion, and tomatoes. Cover and leave to cool. While you're waiting, dump all the dressing ingredients into a food processor and pulse until they're smooth but still recognizable.
When the salad ingredients have cooled to blood temperature, fire up the stove, melt some butter, and get it almost to the smoke point. Sear your seasoned Elk stakes. Keep them moving and seal each side and edge. Once you have a good char going, remove from the heat and set aside to rest for a minute. Add cheese to the salad, serve the medallions on top, and bask in their magnificence.
