This recipe yields enough for a 20 pound holiday bird. Reduce ingredients proportionally for a family size chicken or duck.
bringing good things together
Also – if you’re using sausage links remove the casings before cooking.
Category Archives: Sauces & Stuffings
Bronzini w/Potato Puree (& dorsal boning technique)
This seems a bit beyond the basics but, when broken down, it’s really quite simple. And elegant. Total cooking time is less than one and a half hours, but the end product looks like so much more. The technique covered in this recipe is boning round fish through the back.
deceptively simple
So break it down into three parts: preparing the puree, boning the fish, and assembling the final product….
Filed under Main Courses, Sauces & Stuffings, Seafood, Technique & Dirty Secrets
Utilitarian Tomato Sauce
This is a workhorse. A basic tomato-based sauce that can morph into a finishing ingredient for protein or vegetable main courses, the base for a stew or soup, or a pasta sauce.
getting the most out of tomato & garlic
Filed under Sauces & Stuffings, Vegetarian
Ricotta & Veg Stuffing
This alternative to bread stuffing gives extra texture to boned or rolled meats.
Ricotta & Veg Stuffing (2-3 cups, enough for a 7 lb chicken)
- 1 cup ricotta cheese
- 1 zucchini, minced
- 1 carrot, minced
- 1 sweet onion, minced
- 1 egg yolk
- 3 tbsp parmesan cheese
- 1 tsp oregano
- 1 tbsp butter
- Kosher salt and coarse ground pepper to taste
Filed under Sauces & Stuffings
No Hassle Barbecue Sauce
Sauces, especially barbecue sauce, are highly personal. Some folks guard their secrets with uncanny energy and then take them to the grave. Go figure. Here’s a base recipe for a southern style vinegar sauce. Take this and make it your own. Really. It’s yours. Enjoy.
a delightful sauce
Filed under Sauces & Stuffings
