Kangaroo is a traditional aboriginal favorite in Australia, New Zealand and New Guinea. The meat was a prized protein source during Australia’s colonial period. With a similar flavor and texture to venison, kangaroo tail is usually roasted or steamed and the meat is often used to make soup.
8 ears unshucked sweet corn
2 zucchini squash
2 yellow squash
2 small eggplant
2 tbsp. olive oil
2 tbsp. grapefruit juice
2 tbsp. orange juice
1 tbsp. fresh-ground black pepper
1 tsp. red sea salt
1 tsp. sugar
1 whole kangaroo tail, unskinned
Soak the unshucked corn in salted water for 30 minutes. Cut 1-inch slices of squash and eggplant and lay them in a shallow baking dish in a single layer. Mix the oil, juice, sugar and spices together and pour it over the vegetable slices. Toss the vegetables to ensure that all the slices are coated in juice and oil. Allow to marinate for 20 minutes.
Rinse the kangaroo tail and wrap it in foil. Lay the wrapped tail and the soaked corn on the cob in the coals in the grill, once the coals have turned white. Turn the tail once after 15 to 20 minutes and allow it to roast for another 15 minutes. Remove the kangaroo tail and the corn from coals and allow them to stand while you grill the vegetables.
Shuck the corn. Unwrap the foil from the kangaroo tail and peel away the skin to expose the meat. Cut the tail into 1-inch thick pieces and serve with roasted corn and grilled vegetables.
Tip: Substitute top sirloin roast or venison tenderloin for the kangaroo tail if desired.
Brett Harris; cook; Perth, Western Australia
"The Oxford Companion to Food"; Alan Davidson; 2006; p. 429
Taste of Italy: Abruzzo
There is not just one Italian-style cuisine, there are many. Each represents one of the 21 distinct regions of Italy, with its own preferences in techniques and ingredients. Maccheroni alla chitarra is a fresh pasta dish made with boiled noodles, roasted lamb or pork and a slow-simmered red sauce. Italian cuisine uses fresh garden ingredients still warm from the sun, bursting with flavor. Seafood, fresh fruits and vegetables, cheeses and breads all play a part in Italian cooking.
Showcase Abruzzi cuisine by making a batch of maccheroni alla chitarra. A chitarra has one or two layers of closely spaced wires, making it look like the neck of a guitar.
Large stock pot
Pastry mat or cutting board
Spray bottle of water
3 C flour
Pinch of sea salt
1/4 C olive oil
1 whole onion, sliced
1 lb. quartered Roma tomatoes
1 lb. lamb or pork chunks
1 C broda (broth) (recipe below)
3-4 sprigs of fresh rosemary
1/4 lb. grated pecorino cheese
For the broda:
6 C water
1 lb. each beef, pork, and lamb bones
1 whole onion, diced
3 carrots, finely diced
2 or 3 ribs diced celery
2 generous pinches of sea salt
1 Tbsp. white pepper
|Chitarra by Jack V. Sage, June 21, 2009|
Sprinkle more flour on the board and roll the dough to 1/4-inch thickness, the width of your chitarra. Cut the thin dough by laying it on your chitarra, using your rolling pin to force it through the wires. Allow your maccheroni to dry slightly before tossing it into boiling water to cook.
Sprinkle 3 tablespoons of olive oil in a large skillet. Sweat the sliced onions in the olive oil until they become clear and barely start to brown. Toss the fresh quartered tomatoes in the pan and stir. Add one cup of broda, which is a broth made from beef, lamb and pork bones.
To make broda, simmer beef bones, pork bones, and lamb bones in 6 cups of water until any meat that may still be on them falls off. Add the diced onion, carrots, celery and a generous double pinch of sea salt. Sprinkle in the white pepper and bring to a full, rolling boil for 10 minutes. Strain the broda through a piece of cheesecloth and store in your freezer until needed.
To make vegetarian broda, eliminate the meat bones, triple the vegetables and add 2 pounds mashed pinto bean paste or 2 pounds mashed tofu to the mixture. Use a food processor, blender or food mill to puree all the solids and don't strain the broda this time.
In a separate pan, brown the lamb or pork chunks in olive oil, then place them in a deep baking dish to roast at 300 degrees for 25 minutes. Turn the meat chunks every ten minutes and baste them with olive oil. Spritz them with water with water before each turn, to prevent drying out the meat.
Add the roast lamb or pork chunks to your sauce after it has simmered for at least 20 minutes on low heat. If using the vegetarian version of this dish, substitute extra firm tofu cut in 1-inch chunks. Brown the tofu chunks in olive oil with a splash of soy sauce and several sprigs of rosemary.
Serve a large handful of maccheroni alla chitarra twisted into a bird's nest shape. Cover the pasta with a large dipper of sauce and roast lamb or pork chunks. Garnish with sprigs of fresh rosemary. Sprinkle the entire dish with grated pecorino cheese. Serve hot.
Tastes of Italy: Regional Favorites
Each of the 21 distinct regions of Italy has its own preferences in cooking techniques and ingredients. Italian cuisine consists of far more than spaghetti with ground beef sauce, square ravioli filled with beef and covered with a thin, nearly flavorless red broth, and pizza made with a thick layer of canned spaghetti sauce, topped with pepperoni and grated mozzarella. None of these dishes appear on a typical Italian table.
Italian cuisine uses fresh garden ingredients still warm from the sun, bursting with flavor. Seafood, fresh fruits and vegetables, cheeses and breads all play a part in Italian cooking. It is easy to prepare Abruzzo, Tuscan, Lombard, Calabrian and Sardinian specialties once you master the necessary tips and techniques.
Use meat from free-roaming hogs, mountain goats, sheep and fish in your Abruzzi recipes. Abruzzo is a region in east central Italy that borders the Adriatic Sea to the east. Flavor Abruzzi dishes with wine, garlic, olive oil, saffron and rosemary. Cheeses made from sheep's milk, such as pecorino, are a mainstay of the Abruzzo table, according to Micol Negrin and Dino De Angelis at Rustico Cooking. Maccherone alla chitarra, a local specialty, is made with fresh egg pasta cut thin with a rolling pin over two layers of wires, then covered with a generous dip of red sauce and roast lamb chunks.
Marinate your steak in olive oil from the local press, and add fresh minced garlic to make the signature dish of the Tuscans. Bistecca Fiorenta is a 3-inch thick charcoal-grilled Porterhouse steak served with arugula and other grilled vegetables. Tuscany, with Italy's Tyrhennian seacoast off to the west, produces award-winning grapes and olives. It is also a source of white truffles, one of the most expensive ingredients in the world.
Other Tuscan specialty ingredients include wild asparagus, wild hare, artichokes, cauliflower and mushrooms. All are used to make fritto misto, which are mixed fried foods. Cut your vegetables, chicken and wild hare into chunks, dredge them in flour and fry everything just enough to turn golden brown.
When in Lombardy, grate fontina Val d’Aosta into a cold rice salad made with artichoke hearts, eggplant, mushrooms and fresh albacore tuna flakes. Lombardy is on Italy’s north central border, opposite Switzerland. Lombards favor risottos, made from rice, and polenta, made from cornmeal. Flavor your Lombard dishes with plenty of basil, sage, celery and onion.
Mix candied fruit and raisins into a light, buttery sweet bread to make Lombardy's holiday specialty, Panettone, a possible forebear of Christmas fruitcake. Serve your panettone sliced with a glass of sweet Moscato d’Asti wine.
Cook with chili peppers, lemon, chives and honey in Calabria, on Italy’s southwest coast, in the “toe” of the Italian peninsula. Serve littleneck clams poached in white wine and flavored with with garlic and parsley. Make focaccia, which is thick, flat yeast bread. Top it with anchovy fillets, sliced tomatoes, garlic and olive oil. Dip roasted figs in melted chocolate for a rich Calabrian dessert.
Lamb, wild fennel, and pecorino sardo make frequent appearances on Sardinian dinner tables. Sardinia is in the Mediterranean Sea off the Tyrhennian coast, just west of Tuscany. Mix pecorino -- a cheese made with sheep’s milk -- with ricotta, black pepper and sausage and serve it over malloredus, which as a mini gnocchi pasta. Quarter a rabbit and cover it with fennel chunks, whole garlic cloves and black olives. Sprinkle with chili pepper flakes, crushed fennel seeds and salt. Poach everything in white wine and olive oil in a covered dish.
Anna Maria Volpi: What Is Italian Cooking?
Not-So-Evil Stepmother’s Macaroni Bake, Venison Ribs and Harvard Beets
When my father remarried, I opted to spend that day at a flea market with a friend, selling junk, rather than attend his wedding. I was angry that the wedding was announced a mere 30 days after he and Mom divorced. In my then-13-year-old mind, he had betrayed all of us. So I did what any rational teenager would do: I blamed my step-mother.
2 lbs. maple-cured slab-bacon slices
1 tbsp. Chinese five-spice powder
2 tbsp. coffee crystals
2 C chicken stock
3 cans whole beets, 15-oz. each
4-qt. saucepan with lid
Small mixing bowl
2 tbsp. cornstarch
1 tbsp. white sugar
3 tbsp. apple cider vinegar
Covered glass or ceramic serving bowl
2 lbs. cooked macaroni
8-oz. block of cream cheese
1 lb. longhorn cheese
1 lb. Velveeta cheese, cut into cubes
1 can evaporated milk
1 crushed chicken bouillon cube
9- by 12-inch glass baking dish
Fresh grated Parmesan
2 sleeves of Ritz crackers
30-oz. can crushed tomatoes
Succulent Venison Sausage
Venison has very little fat and can be made into delicious sausage. Venison sausage, combined with jerk mix, berries, and a little additional fat, can be made into jerky strips, and will keep for up to six months. Venison sausage can be made into patties, stuffed into casings to make links, or molded into mini meat loaves. Serve venison sausage with quail eggs on a bed of fresh-picked spring greens, with honey-drizzled, home made biscuits and venison gravy.
30 lbs. venison
1 C Morton Tender Quick
½ C rubbed sage
½ C black pepper
4 C soy sauce
2 C vinegar
2 C Louisiana hot sauce
½ C garlic powder
½ C onion powder
1/8 C ground red pepper
1 tsp. sea salt
Large, metal mixing bowl
In a large mixing bowl, mix all the spices, vinegar and hot sauce together. Pour equal amounts of sauce into four separate large bowls.
Venison Meat Loaf
Ground, pan-broiled venison provides 22.48 grams of protein, almost 8 mg of niacin and 83 mg of cholesterol per 3-ounce serving, according to the USDA National Nutrient Database. Venison meat loaf has excellent flavor and texture. This dish travels well to potlucks. Serve slices of this delicious venison meat loaf on toasted ciabatta bread or baguettes, with a side salad of mixed spring greens, sliced strawberries and pecan halves.
8-quart mixing bowl
2 lbs. ground venison
1 C bread crumbs
1 Tbsp. onion powder
1/2 tsp. red sea salt
1 tsp. red pepper flakes
6-quart mixing bowl
1 lb, cooked, drained chickpeas
1 oz. olive oil
2 oz. jalapeno or banana peppers
1 C sliced Bermuda onion
28 oz. can tomato puree
1 C sliced red, yellow and green bell peppers
Combine the ground venison, egg, bread crumbs, chopped onion, sea salt and red pepper flakes in an 8-quart mixing bowl. Mix together until all ingredients are incorporated. In a separate 6-quart mixing bowl, combine the chickpeas, olive oil, and the jalapeno or banana peppers. Allow this mixture to sit for an hour so the flavors mingle.
Mix the seasoned, mashed chickpeas into the ground venison until well-blended. Toss the Bermuda onion slices into the slow cooker in a single layer. Form the venison mixture into a large, round loaf in the bottom of your slow cooker. Pour tomato puree over the venison meat loaf. Cook on low heat for 3 hours, then switch to high for 1 more hour. Top your venison meat loaf with red, yellow and green bell pepper slices.
Ratatouille with Squash and Zucchini
Whether you call them aubergines and courgettes or eggplants and summer squash, these vegetables form the foundation of a comforting peasant dish from Provence, France. Whether you prefer them sliced, layered and baked or cut into chunks and simmered, ratatouille recipes include tomato paste, onions, garlic, herbes de Provence and slices or chunks of colorful bell pepper. Leave out the anchovies for a vegan, low-sodium version or add chunks of chicken, pork or beef for potlucks.
A mandoline makes it easier to cut even-thickness slices for a layered, baked ratatouille. The guard prevents you from cutting your fingers when you remember to keep your fingers flat, not curled under, according to chef Eve Felder from the Culinary Institute of America. If you use the ruffled blade and rotate the vegetables a quarter-turn each time you run them across the mandolin, you get a waffle effect known as "gaufrette." This slicing method creates the familiar waffle fries seen at festivals and fairs.
If you slice the courgettes and aubergines in half lengthwise, toss them in fresh herbs and oil and grill them, it decreases the moisture content and caramelizes the surface, allowing you to omit salt. Grilled vegetables cut into cubes or chunks hold their shapes longer than raw ones, in simmered ratatouille.
The saute pan should already be hot when you add the sesame or olive oil. Peeled, smashed garlic cloves should saute until their scent permeates the room, followed by any herbs or spices in the recipe. This pulls the essence of each spice to the surface and magnifies their effects on the flavor of the dish. Once you stir a can of tomato paste into the spices, you can add the white wine and chicken stock to make a thin red sauce.
The layered casserole version of ratatouille has more eye appeal if you alternate the yellow squash, zucchini, eggplant and bell pepper slices. The most eye-appealing ratatouille begins at the center of the casserole dish and works outward in a spiral, with the vegetables overlapped and tilted in a single layer.
As long as the casserole does not contain any meat, you do not have to cook it any longer once the sauce begins to bubble. Cook ratatouille that contains poultry to at least 165 degrees Fahrenheit. Strips or cubes of pork or beef need to cook to 145 degrees, while ratatouille containing wild game should cook to 160 degrees.
Kitchen Daily; How to Use a Mandoline; Eve Felder, Culinary Institute of America; 2011
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