Glenlivet 15

This bottle of 15 year Glenlivet scotch was aged in a limousine oak cask. Lomousin is a forest in south-central France near the city of Limoges that produces fine oak to be used in barrels. The Limousin oak is prized for its loose grain which imparts a more obvious oak flavor and stronger tannins. They used to be popular for California wine makers, but now are most popular for use in making cognac.
Good stuff, delicate yet full spiciness and great woodiness. Short finish on the palate.

Oyster soup

Oyster soup from the oyster festival a few months ago

Venison

Say hello to 4 Medallions of New York State venison (deer)…. It’s a very simple recipe, as I wanted to taste the meat. I rubbed the meat down with extra virgin olive oil and rock salt, and threw on a hot skillet to sear. Served over a bed of baby spinach and plenty of goat cheese. A Very memorable meal, I love eating game. Quite tasty despite it being a lean meat. The goat cheese really kicked it up a few notches. Great meal!!

Good shot Bob!

Big Guinness

I like my Guinness in large quantities. They said there is about 4,634.3 pints in here.

Slow cooker chipotle chicken

Slow cooker recipes are great… set it and forget it! it’s very hard to screw things up because the low heat just does miracles to meat.
I like using my slow cooker with one main ingredient. Here, I used a can of chipotle peppers with the sauce. Then chicken, a lil water, potatoes, and salt. I ate it all over rice.

Korean BBQ

Mmmmm

Black cod ready to go

Flowered and seasoned some black cod, cooked on a hot skillet till golden and about 90% cooked… removed, made a red sauce, added cod back in and topped with coriander leaves. Came out very tasty… the black cod was very moist and came off in large buttery flakes which I love.

Stuffed manicotti

Crab, ricotta, and parmigiano reggiano stuffed manicotti covered in a béchamel sauce.

Beer can chicken

I love roast beer can chicken… the steam, right-side-up, and high cooking temperature makes for ultra moist meat. YUM!

Half a hen

Final product.

Ready to go!!

I wanted to give a formal presentation, so I actually got each and every plate ready for 9 people before brining them to the table. It was tough, had to work fast before things cooled down.

9 Garlics roasting, 8……

This is the roasted garlic I smothered all over the hens before cooking them. Just cut the tops off and drizzle with some olive oil and roast at 350. I usually cover with foil for the first 30+ minutes so it doesn’t caramelize too tough on the top. Makes for a great spread on toast!!

Stuffing me Cornish Hens

I like Cornish Hens. Pretty much all of their meat is the equivalent of dark meat on a chicken, with a lil extra taste and moister thrown in.
A few weeks ago, there were some birthdays in the family, so I cooked a bunch up… 8 to be exact. Veevie hooked me up wit a mushroom stuffing idea that I used.

Roasted hazelnuts, sautéed 3 kinds of mushrooms with sage and celery. Made bread crumbs, mixed all together with a couple eggs, thyme, and more fresh sage. Then I stuffed the hens and coated with roasted garlic mixed with olive oil. Threw in the oven at 550 degree, and then reduced to 450. I think they took about an hour and 15 minutes.
Then I plated them with sweet potato fried and a balsamic drizzle (thanks for the drizzle idea Veevie!), and prosciutto wrapped asparagus.
Picture final picture coming soon.