We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Souvlaki, the way the Greeks make it. Greeks eat a lot of this stuff - it's the Greek hot dog or hamburger, like Gyros.
Marinate your pork cubes or slices, preferably overnight. You can add some bell pepper chunks for the skewers. Cook on charcoal grill with salt and pepper. (Sometimes people use lamb, chicken, or swordfish instead of pork.)
Serve on Pita roll or in a pita pocket with a little chopped lettuce, chopped tomato, chopped raw red onion if you want and even pickled hot peppers, and all topped with generous globs of Tzatziki Sauce.
(While on the topic of Tzatziki, I should mention that I believe it to be the best sauce that exists for poached fish, especially poached salmon. Baked salmon, too.)
Taco, gyro, burger, pizza, falafel, sushi, noodle soup, pho, bigalla, poutine, jerk chicken, covrigi, satay - all fast food and street food is good stuff around the world. Cheap and delicious.
Why don't they simply raise lamb in fields of mint, saving us the trouble?
Well, the answer is probably because making your own mint sauce is fun, easy, and quick. That artificially-colored sweet mint jelly from the supermarket is to real mint sauce as canned cranberry jelly from the supermarket is to fresh homemade cranberry sauce.
Since everyone's garden mint is probably growing like crazy right now (but not up here, yet - is mint an herb or a weed?), here's the right way to make mint sauce for lamb. Make it when the mint is new, and it will last at least all summer.
Then you pick up that excellent butterflied lamb at Costco, marinate it overnight in a garbage bag (the best marination tool ever made) with olive oil, crushed garlic cloves, white wine, lemon juice, pepper, thyme and rosemary - then throw it on the charcoal, cook it on hot coals - blood-rare in the middle but almost burned on the surface, sliced thin, and have a feast fit for kings.
Got any leftovers? Not likely, but good for the best sandwiches in the world. White bread, salt, pepper, and mayo.
I like grilled lamb best with oven-roasted potatoes, and I will eat regular mashed potatoes or garlic mashed potatoes with anything. Salad first maybe, but no nasty vegetables to detract from the lamb. Perhaps olive-oil-and-garlic marinated grilled vegetables with the lamb if you are one of those people who think eating vegetables enhances life.
By the way, serving white wine with lamb is a crime. Why do people in America ever do it? Lamb is neither an oyster nor a lobster, and it demands a high-octane, heavy bodied beverage.
Photo: Sheep grazing on summer mountain pastures in 1912 near Casper, Wyoming.
Simple and delicious. I think adding chicken ruins it, but some people prefer it like that. Bean sprouts are essential, as are chopped scallions on top. I usually sprinkle more soy sauce on top after it's done.
Angel Hair or Thin spaghetti are right for this. When you think about it, is normal-sized spaghetti good for anything? I don't think so. I hate it because the flavor/pasta ratio is too low with it.
I have written many times here about food fetishists. I am not referring to people with diagnosed eating disorders, just to people with neurotic concerns about "healthy food" and the silly wealthy people who go to Whole Foods.
"Healthy food" cannot be defined, because humans evolved as opportunistic omnivores. We can and will thrive on anything and everything we can stuff into our gaping pie holes. Americans and Europeans are the most over-nourished people on earth, as is most of the Western-influenced prosperous world.
"Food Studies"? Yes, with a minor in beer and pizza after classes. Unless you need to lose fat, have a pepperoni pizza and a beer, then some ice cream, find some other more productive interests to think about, and you'll do just fine in life. I regret informing you, as a physician, that "You are not what you eat." It's just too bad that life is not that easy.
In the Western world, too much nutrition is the biggest concern. It's now termed a "First World Problem" - How little of what will I eat for supper?
Gwynnie is glad that it wasn't her buck that slid on dry grass about 90 yards to the bottom of this ravine. The guy who shot it is glad it stopped within range of a winch cable plus 100 ft of line.
My new favorite venison recipe, Venison with Blackberry Sauce, is below the fold
The most recent dinner we had in Sicily was swordfish stuffed with herbs and pignoli nuts on a bed of couscous with a sweetened wine and raisin sauce. That was outside Agrigento on the southwest coast. To this day, western Sicily is "Arab" and eastern is "Greek." The local cuisines of Italy reflect the history.
The history of Sicilian cuisine is the history of beautiful, wonderful, and profoundly-corrupt Sicily - and also the history of the Western World. No problema - they only hassle eachother - and we must be multiculturally-tolerant. Put Sicily on your bucket list. They love Americans there and, like the Irish, they all have a cousin in NY or NJ. We are returning there soon.
For some dumb reason, I decided to codify the dominant carbs of Italy, which, like Sicily, still has large variations in regional cuisine, sometimes varying almost completely over 50 miles in terms of wines, cheeses, sausages, meats, carbs, etc. As readers know, in Italian tradition the Antipasto is tasty little treats, the Primi is generally a carb (a pasta, risotto, gnocchi, etc) or a soup, and the Secondi is meat or fish, with a veg on a side dish only if you ask for it.
What is suppertime in Italian culture? Late, like 8 or 9 pm, after the passagiata with lots of vino and friends and relatives and kids. As I have said before, the cuisine of all of Italy is designed to be accompanied by wine. Without sips of wine, it tastes less wonderful.
Bread? Everywhere. "North" and "South" roughly mean in relation to Rome. (Umbrian bread is terrible: they quit using salt after a salt tax argument with the Pope in 1540 and still don't use it. That's a long Italian grudge for ya.)
The North: Polenta, Rice and Risotto, Potato, Gnocchi, fresh-made egg noodles (eg Pappardelle) including ravioli and tortellini. Mainly butter for fats, but some olive oil too.
The South: Plain (no egg) dried pastas, beans. Pizza. Olive oil for fats.
Sicily: Couscous, rice, some plain pastas. Olive oil.
Now I expect some arguments and exceptions from readers, but I think this is generally accurate.
Image is a very fine Umbrian Primi that I had in Assisi - Gorgonzola and Porcini Risotto. Nothing better. Arborio Rice only. Italian women have strong arms from stirring Risotto and Polenta. You can't stop stirring them until done.
Our occasional contributor Kondratiev posted this recipe as a comment the other day:
Cooked this one last night using venison backstrap (loin):
Seared Venison Steaks with Baked Pear and Red Wine Serves: 6
Ingredients 3 bosc pears (1/2 each) 1 small cinnamon stick, broken 5 black peppercorns bottle red wine 1 tablespoon sugar 3 tablespoons olive oil 6 trimmed 6 oz. venison steaks Salt and ground black pepper 1 shallot, finely diced 1 tablespoon red currant jelly 2 oz. butter, plus extra for greasing
1. Preheat the oven to 350 F. Butter an ovenproof dish. Peel, core and halve the pears. Arrange snugly in the dish, hollow side up. Tuck in the cinnamon and peppercorns, then pour in half the wine. Sprinkle with sugar and dot with butter. Crumple up and wet a sheet of greaseproof paper, then lay it over the dish before covering with foil. Seal tightly and bake for 1 1/2 hours, or until the pears are tender. Turn the pears after the first hour. Keep warm. You will need their liquid for the sauce.
2. Pour the oil into a non-stick frying pan and set over a high heat. Season the steaks and fry for 2-3 minutes on each side for medium-rare. Remove the steaks and keep warm. Reduce the heat and gently fry the shallot before adding all the wine, including that with the pears. Boil vigorously, scraping the pan as you do so, until it has reduced by half. Microwave the jelly and, once it has melted, then stir it in, remove the pan from the heat and quickly whisk in the 2 oz. butter. Strain into a warm sauceboat and serve immediately with venison and warm pears.
Here's a simpler recipe for marinated loin steaks. (Loin is just tenderloin steak without the bone.)
Or for a stew, this sort of thing is good - if you use red wine instead of water. We would use shank, or any haunch or shoulder meat for this.
We hope all of our hunter readers, or friends of hunters, have some meat in the freezer. Please send us your favorite venison recipes in the comments -
Mrs. BD and I have liked Barbetta for many years. It's on the theater district's Restaurant Row, and it's been in the same townhouse, and owned by the same family, since 1906.
Food is mainly Piedmontese, no red sauces and only one pasta on the menu. I had the rabbit with a white wine sauce as secondi and so did the pupette, while she explained to us the basic architecture of successful playwriting from Aristotle to Beckett (it's always been the same because it works, even for screen writing - we had just seen a fairly OK production of Measure For Measure at The New Vic. She explained that Godot had perfect structure but no content - which was the point. For me, Godot sticks in my head but I don't really want or need it to).
Their pre- or post-theater prix-fixe menu is very reasonable if you pass on their amazing wine list. The upstairs dining is cozy, the downstairs is elegant but simple. The jewels that can be hidden inside simple old brownstones are always surprising to me. They also have a small garden.
Reservations absolutely required and appropriate adult attire is expected but the family which owns it has run a relaxed, highly-attentive, and cheerful, comfortable joint for over 100 years.
We respect and value - with a deep sensitivity to cereal differences - hot breakfast cereals from strange, exotic, far-away cultures like Montana, etc. Here's what we like (besides English muffins):
Being Yankees, we are also partial to Apple Pie for breakfast (that's what it used to be made for), but you must not buy that at the store - there are some things in life you would never buy. Also great for breakfast - leftover cold pizza.
Readers know that we also love Chipped Beef on toast, but a quarter of an Apple Pie (a multicultural tarte tatin will work, too), two coffees and a couple of smokes will get anyone ready for a cold, rugged day of work in the drafty old office.
Tomorrow, I will have one 3 lb. steamed lobster, with home-made cucumber cole slaw, home-made potato salad with vinaigrette. Bottle or two of Oregon Chardonnay. And I will make a Trifle, all home-made (except I bought the pound cake at the supermarket). Bottom layer of pound cake soaked with rum, then drizzled with raspberry jam. Then a layer of homemade custard. Then a layer of cut-up strawberries, plus raspberries and blueberries. Then whipped cream, and then decorated with semi-sweet chocolate shavings and raspberries. Hope she likes it.
We have an English Trifle bowl like the one in the photo somewhere. I can't find it. It's somewhere buried in the basement pantry, A mere trifle to please She-Who-Must-Be-Obeyed.
We're having 30 friends over here at Maggie's Farm HQ for a casual wild game dinner tomorrow night. Perfect for a 10 degree (F) winter night. I'll have all three fireplaces burning.
Three of us guys now do the cooking for these events, and lucky are the invitees.
Hor's doevres: Slices of rare charcoal-grilled wild venison filet mignon and slices of rare Canada goose breast, en croute, with a dab of horseradish.
Entrees: One hunting pal is making his favorite venison curry with rice. My Louisiana-born and bred hunting buddy is making wild duck gumbo. I am making wild duck breast with dried cherry sauce, with cheese grits. Or maybe a warm duck breast salad. Can't decide.
Somebody offered to bring a big salad, and somebody else graciously offered to bring home-made desserts. I supply the beer, and everybody will bring a bottle or three of red wine.
I'll provide pretty good cigars too, for them what wants 'em. In my experience, women never complain about guys and cigars when men do the cooking and party planning. We'll have to set up a few extra tables in the living room to do this, because this ain't no palace (but not a trailer either). The persnickety Mrs. BD just hates it when a plate of gumbo or a tankard of Pinot Noir gets spilled on her furniture.
Everybody likes pancakes, especially with a side of bacon, sausage, and/or fried eggs.
Readers know that I like to throw a handful of frozen cranberries into the batter, and that I am particular about Maple Syrup - Grade B, not Grade A.
I also like to make cornmeal pancakes (as in photo). I tend to overweight the cornmeal/flour ratio, and I like to throw some canned corn or frozen corn into the batter. Good stuff.
Kids love it. They will grow strong, healthy, average or above-average, and attractive on this feed.
By the way, have you ever used molasses on pancakes? It's delicious, especially on cornmeal pancakes.
Gourmet pizza nowadays often comes without tomatoes and with all sorts of other toppings, but it was the basic tomato-mozzarella mix that made pizza so popular, beginning in the 1950s, in the US. It was made for beer.
That basic format relied on the importation of the tomato - originally a yellow fruit, the "pomi d'oro," from Mexico to Europe in the 1500s. Cortez brought more than gold to Europe.
From its Greek origins to Chicago's Pizza Uno, the story of pizza is about immigration, entrepreneurialism, and invention. Now, "93 percent of Americans eat pizza at least once a month."
Modern pizza originated in Italy, although the style favored by Americans is more a friend than a relative of the traditional Neapolitan pie. Residents of Naples took the idea of using bread as a blank slate for relishes from the Greeks, whose bakers had been dressing their wares with oils, herbs, and cheese since the time of Plato. The Romans refined the recipe, developing a delicacy known as placenta, a sheet of fine flour topped with cheese and honey and flavored with bay leaves. Neapolitans earned the right to claim pizza as their own by inserting a tomato into the equation. Europeans had long shied away from the New World fruit, fearing it was plump with poison. But the intrepid citizens of Naples discovered the tomato was not only harmless but delicious, particularly when paired with pizza.
Cheese, the crowning ingredient, was not added until 1889, when the Royal Palace commissioned the Neapolitan pizzaiolo Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three contenders he created, the Queen strongly preferred a pie swathed in the colors of the Italian flag: red (tomato), green (basil), and white (mozzarella).
Read the whole American Pie at Am. Heritage. 1960s image of Miss Rheingold (a bigger deal in NY than Miss America) from the article. Extra-dry Rheingold Beer - the beer of New York baseball, brewed on the east side of Manhattan until the 1970s.
An annual re-post, but re-posted again because we seemed to help a number of people with this:
Forget the "Obesity Crisis." That's a crock. Abundant, good food is a blessing and a rarity in human history so it is a great privilege and luxury to be overweight. It certainly is true that, when tasty food is cheap, people will eat a lot of it and their bodies will kindly store what they don't need to survive today, to the detriment of our knees, hips, appearance, comfort, and general vigor. Trouble is, we won't need that storage tomorrow - or ever. It's like hoarding.
We can all be as fat or fit as we wish to be. It's a free country, and being fat (but not obese) isn't terrible for your health unless you are diabetic or want to be able to get around energetically. But don't listen to the Dieticians and Nutritionists. They will want you to get in shape slowly and in a "sustainable" way. In your heart, you know that will never happen. If you are bothering to read this, you just want to get in shape as quickly as you can without liposuction or use of the vomitorium.
Eliminating carbs reduces or eliminates carb craving in most overweight people over several weeks.
This can be a one- to three-month program as desired. Maintenance is another topic.
I always grow a pot of Thyme on the back porch steps. It's my favorite herb. Savoury. It remains fresh and fragrant all winter. Just dust off some snow, break off a few sprigs, and toss them in ye olde stew pot. No need to dry it.
Learned that from my Mom. She was all about keeping her life simple but she sure enjoyed grand luxe for a change of pace.
If you cook at home at all, a good Chef's Knife is the first thing you need. The proper use of this tool for all of its various purposes - chopping, dicing, slicing, etc. - are things to be learned. YouTube is a fine resource for learning knife skills.
How does BD make 6-12 quarts of chicken stock, for soup, Chicken 'n Dumplings, Chicken Noodle Soup, etc? Well, I learned from a master chef trained at Cordon Bleu.
Use a 10-12-quart pot if you have one, but for the bigger stock pots, you will need more than a single carcass. That's one reason to freeze bird carcasses.
First roast a fat chicken or buy a roasted one. Then remove the breast meat and the thigh meat, but keep all of the bones, wings, scraps, juices, giblets (not the liver) etc. You can roast the carcass and bones a little, if you want, and then toss it all into a big pot of water.
If we have any left-over turkey wings or carcass from Thanksgiving or Christmas in the freezer, or any pheasant or chukar carcasses or freezer-burned birds or bird parts, I put them in too. Sometimes I will roast or sautee a pack of chicken wings and throw them in. The richer, the better. Crack the bones if you have a cleaver to fully extract the goodness.
Roughly chop (skins on) a couple of onions, a head of garlic (skins on), a couple of carrots (skin on), a couple of celeries, the top parts of a leek, and toss them in a hot skillet to sautee until slightly browned in olive oil. Don't worry about the skins. Then throw it all in the pot. You can throw in some frozen peas, beans, potato peels, whatever, too, to deepen the vegetable flavor. Have fun with it, but no tomato or mushrooms in this: it's meant to be mild.
Throw in a small handful of black peppercorns, a tablespoon or two of Kosher salt, a little sugar, a few sprigs of Thyme, some bay leaves, and some parsley sprigs. Pour in a bottle or two of dry white wine, and let the whole mess simmer happily for a few (3-6 hrs, adding wine or water as needed). A crock pot would do it too, bit it's really a winter weekend project.
When you're tired of doing it, let it cool a little and run it all through a strainer and toss the remnant solid stuff in the trash. Voila! Bird Dog's Poultry Stock, good for whatever ails ya and a good foundation for any poultry construction.
If you want to freeze it, cool, skim the fat off, and freeze. It's fine for 6 months. If skilled, a poultry consomme is a fine dish.
A reader advised us that the Macaroni Pie in The Leopard was one local version of Timballo (or "Timpano"). There appear to be numerous local versions. I've never heard of it, but I want to try a good one.
Sometimes it's made with eggplant (aubergines), sometimes not. The version I had read about had hard-boiled eggs and chicken liver in it. Sounded delicious.
Here's a good post about Timballo. Lots of recipes pop up if you google "Timballo recipe."
Many of the recipes are made with Tagliarini, and almost sound like a molded Mac and Cheese with goodies inside, while some seem more like a molded lasagna.
Off topic, but during my research I stumbled on more tagliarini - the well-molded Bianca Tagliarini.
Prosecco, beloved by Pliny, seems to be all the rage these days. I picked up a few bottles for Saturday evening's festivities to celebrate several family birthdays - plus a great new job in the family - and a bon voyage to my in-laws who spend several months each winter season in Mexico - Cabo - with all of their lively and enjoyable retired pals from all over America and Canada.
Do they play Mexican Train Dominoes? You bet they do. Good game. They like to go fishing too, and to take walks around Mexico. It's colorful. Fine seafood. The magnificent Pacific Ocean and the Gulf of California. Cabo is their winter home-away-from-home. Much more interesting than Florida.
Good Prosecco is cheaper than the tastiest champagnes. I'll be interested in what people think, but they will all enjoy anything because it's not about the food and drink - it's about the company and the family spirit. As usual, Martinelli's for the teetotalers.
Mrs. BD will cook a crown roast of pork with apple stuffing, with applesauce, mashed Yukon Gold taters with a little garlic in them, broccoli rabe with oil and garlic, and cake with vanilla ice cream, but I am doing work-related things tomorrow so I can't do much more than buy the wine and stuff.
It's an amusing update on food fashion. Everybody likes new tastes, dining out, food adventures. I had the best steak tartare in my life last night. Right now, all of the restaurants are trying to outdo each other with their steak tartare.
A batch of Redhead ducks which I shot this fall, roasted rare for Mr. and Mrs. Bird Dog and other friends on Sat. night. Do they taste like farm ducks or Mallards? No, not at all.
Souvlaki, the way the Greeks make it. Greeks eat a lot of this stuff - it's the Greek hot dog or hamburger, like Gyros.
Simple and delicious. I think adding chicken ruins it, but some people prefer it like that. Bean sprouts are essential, as are chopped scallions on top. I usually sprinkle more soy sauce on top after it's done.
I have written many times here about food fetishists. I am not referring to people with diagnosed eating disorders, just to people with neurotic concerns about "healthy food" and the silly wealthy people who go to Whole Foods.
The most recent dinner we had in Sicily was swordfish stuffed with herbs and pignoli nuts on a bed of couscous with a sweetened wine and raisin sauce. That was outside Agrigento on the southwest coast. To this day, western Sicily is "Arab" and eastern is "Greek." The local cuisines of Italy reflect the history. 
Our occasional contributor Kondratiev posted this recipe as a comment the other day:
Mrs. BD and I have liked 
I stumbled on these, and they sound good to me:
This is a repost:
We're having 30 friends over here at Maggie's Farm HQ for a casual wild game dinner tomorrow night. Perfect for a 10 degree (F) winter night. I'll have all three fireplaces burning.
Everybody likes pancakes, especially with a side of bacon, sausage, and/or fried eggs.
If you cook at home at all, a 
How does BD make 6-12 quarts of chicken stock, for soup, Chicken 'n Dumplings, Chicken Noodle Soup, etc? Well, I learned from a master chef trained at Cordon Bleu. 
A reader advised us that the Macaroni Pie in The Leopard was one local version of 
Prosecco