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.
Ketchup-lovers like me hate the idea of enriching the wannabe-patricians Theresa Heinz and John Kerry. Plus we like the idea of something with a bit more kick. I am making this one, from the Food Network:
3 tablespoons oil 1/4 cup diced red onion Can of Roma tomatoes, skinned, cut into 1/4-inch pieces 1 tablespoon chopped garlic 2 tablespoons Worcestershire sauce 1 tablespoon apple cider vinegar 2 tablespoons sugar 1/2 teaspoon chopped fresh dill Salt and freshly ground black pepper Pinch allspice Pinch celery salt Pinch mustard seed
In medium saute pan over medium heat, add oil and onions. Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a few minutes, just to soften the vegetables. Then add the remaining ingredients and simmer for 30 minutes.
You can either serve the ketchup chunky or puree it in a blender first and serve it smooth.
At least double the vinegar, in my opinion. If grilling burgers for guests, offer the bottle and the home-made. See which one they prefer.
Right Wing Proflikes this place, and I know I would like it too because it seems like a Maggie's Farm sort of joint. Wonder if they deliver to New England states:
An annual re-post, for our readers with game in their freezers:
A few more Maggie's Farm favorites, but first, remember: always salt and pepper your meat before cooking, never over-cook game, and keep a good supply of gibier sauce in your freezer.
For venison, elk and moose
The filets - tie them up tight, and cook as you do a beef filet mignon
The steaks - marinated overnight in olive oil, garlic, thyme, a little wine, and grilled rare
The stew meat (which is most of it) - Our favorite is to make a Bourguignon, but a Navarin is also excellent. I call these two recipes "savory meats."
Pheasant, duck and goose legs
Our habit, with duck, goose and pheasant, is to cook the breasts and to confit the legs and thighs. When you confit them, the tendons melt and they are a great accompaniment for a salad. A container of confit in the fridge will last for months. Just take 'em out and warm them in the oven and let the duck fat from the confit drip off, and either pick the meat off and toss it with the greens, or just put the warmed leg with thigh on top of the salad. Good idea to mix some warm gibier sauce in with the oil and vinegar dressing.
Pheasant
We like pheasant breast sauteed to pink in the middle, in butter and olive oil, on a bed of red cabbage (braised with bacon, a little vinegar, port), with wild mushrooms and braised and sauteed root vegetables - or mashed potato, on the side. You splash some reduced gibier sauce on top.
Woodcock
We treat the delectable but tiny woodcock with special care. We don't do it like the French (a sauce from all of its guts, and served with a toothpick to eat the brain with). Sautee the tiny breasts for a number of seconds on each side in hot butter and some truffle oil, and place on toast. Squish the livers into the butter and oil to make a sauce with a splash of brandy or something, and pour on top. Amazing first course.
Or, even better: woodcock ravioli. Chop very finely, then sautee shallot, carrot, and a little garlic. Very quickly sautee the woodcock breasts, then cut into small pieces. Mix above together with some truffle oil and spoon into your ravioli pasta or wontons. Serve splashed with gibier sauce with a couple of sauteed porcinis. A nice touch: shave some black truffle over the raviolis on the plate.
Ruffed Grouse
Grouse hunters are a special breed of human - bull-headed and foolish - and the Ruffed Grouse is a special kind of food. Every grouse hunter has his favorite way of preparing this subtle but delicious breast meat, like a dry chicken, but a chicken that has been raised on juniper berries and raspberries and mushrooms and aspen buds and fern fronds. One way we like is to brown the breasts quickly, then wrap in bacon and bake until the middle is pink. Serve on a bed of lentils with chopped shallots and carrots in them, with a splash of gibier sauce on top, root vegetables maybe on the side.
Canada Goose
Pests? Not on your life. They are great food. Marinate those dark meat, steak-like breasts overnight. Some love 'em on the grill, like steak. That's fine, but also good is to sautee them in oil and butter to your degree of done-ness, then serve thinly sliced with a gibier sauce.
Wild Duck
We have more favorite ways of cooking wild duck than I can list here. It's a subject for another day, but I will say three things: in Yankeeland, duck doesn't mean Mallard - it means all sorts of ducks, including the delicious and livery Bluebill. Second: we gave up on cooking the whole bird, stuffed or otherwise. It does not do justice to the bird. We just do happy things with the breasts, and confit the legs and thighs. Third, a piece of orange should never get near a wild duck. Domestic duck, ok, if that's what you like, but not the wild ones - it's criminal.
At the last minute (today), decided to do a little supper for 20 next weekend, and I have decided to do something simple and American with the pheasants: Pheasant smothered in sour cream. Talk about old-fashioned comfort food - a casserole. (This is a famous old "guy cookin'" recipe for Ruffed Grouse.) I'll quarter the peasants, not halve them like grouse.
I like to serve recipes like this on the wide (1") Italian noodles.
Yes, I have some Beach Plum Jelly in the pantry. What old Cape Codder would not? Plus I now grow them myself. The worse the soil, the better the plums.
I was considering a duck salad like this as the first course. One wild duck breast per serving, with the breast cooked rare and sliced thin.
Sweet apple and tangy creme freche combine to make a tasty sauce to complement the subtle gaminess of pheasant breast. I'd guess this would be fine for chicken, too.
2 small Royal Gala apples, peeled, cored and cut into 12 wedges each
2 Cup Chicken Stock
5 tbsp creme fraiche
4 tbsp fresh parsley, finely chopped
Put the oil in a small heavy-based frying pan over a high heat. Season the pheasant breasts well and place in the pan. Cook for 2-3 minutes on each side or until just cooked through and nicely browned. Set aside on a plate to rest for 5 minutes, covering with foil to keep warm.
Meanwhile, place the apple wedges in the pan and cook for 1 minute on each side or until golden brown. Add the chicken stock and cook for 5 minutes or until the sauce reduces by about two thirds and the apple is tender. Turn the heat down then stir in the creme fraiche and parsley. Option: add a splash of cider or Calvados to the sauce for a more complex flavor. Season to taste.
Cut the pheasant breasts into 4 or five diagonal slices and return to the pan, with any juices, to warm through.
Serve with mushroom wild rice or lightly steamed cabbage - or both.
Some fun facts about coffee. These are from CocoaJava, who has many more (h/t, Grow a Brain):
The first coffee advertisement was a handbill distributed in 1651. It read: "The Virtue of the coffee drink first publicly made and sold in England, by Pasqua Rosee...in St. Michael's Alley Cornhill...at the Signe of his own head." It is now housed in the British Museum.
Mr. Jacobs opened England's first coffee house in Oxford in 1650. It was two years later that another coffee house was opened in London by a Greek, Pasqua Rosee, in partnership with Daniel Edwards, an Englishman. By 1700 some two thousand such coffee shops were established.
The word "tip" dates back to the old London coffeehouses. Conspicuously placed brass boxes etched with the inscription, "To Insure Promptness," encouraged customers to pay for efficient service. The resulting acronym, TIP, has become a byword.
I also learned on that site that the darker roasts contain less caffeine, and that the coffee tree was introduced to Hawaii as an ornamental plant - not for production.
We recently mentioned that the Three Basic Food-groups consist of Chips, Dip, and Beer. Mr. Free Market reminds us of the competing paradigm: Alcohol, Nicotine, and Coffee.
"Pick your poison," says I. And If I followed the Federal government's Food Pyramid (image), I would weigh 300 lbs.
"6-11 servings of bread, cereal, wheat, rice or pasta"? Sheesh.
The post yesterday with the photo of Brooklyn reminded me that I have wanted to post a free plug for Peter Luger's Steakhouse.
Manhattan has the best steak houses in the world, and many of them. I have been to all of the great ones over the years, but Peter Luger's in Brooklyn - a short cab ride from midtown Manhattan, is my favorite - the best and the most fun. They select and age their beef themselves.
T-bone for me, please.
The same wait staff has been there since 1887, it would seem: serious men. And Luger's now has valet parking for the "bridge and tunnel" crowd.
At $5.39/lb at Costco, their Dubliner Irish Cheese is the best cheddar-type cheese I have ever had. It is a great cheese, and I don't even like cheddar (I prefer the stronger cheeses). This one has a strong flavor (tangy, very sharp, with a touch of sweetness), a graininess similar to Parmesan, and it is hard - unlike those rubbery and bland American cheddars which look, feel and taste like processed cheese and are only good for melting on top of a cheeseburger.
Thus far, the Bird Dog clan has found it to be excellent eaten plain, on a cracker or baguette, in scrambled eggs, with slices of apples and pears, with cabernet and port, and in a cheese omelet.
Worth a trip to Costco just for that Dubliner cheese. (Speaking of Costco, we will someday offer a free Maggie's Farm t-shirt to the first person in history who can prove that they walked down every aisle and still got out of Costco without spending over $350.)
For those who believe that the three basic food groups are beer, chips and dip: A real cowboy breakfast from B&G Cowboy Chef Chuck Green. Here's his recipe for 24 servings of this delicious and supremely healthful breakfast - or lunch, or night-time snack. (Thanks, reader)
We have written about that disgusting Hot Dog Gravy they like to make in eastern Kentucky. This recipe is a better idea.
I haven't seen an Orange Julius shop in many years, but they are still in business. There used to be one on the corner of 110th St. and Broadway. You could get a hot dog and a delicious Orange Julius with its mysterious ingredients including fresh-squeezed OJ.
Maybe they were the original juice bar.
The company is now owned by Dairy Queen, another maker of tasty treats - and you all know who owns Dairy Queen - Berkshire Hathaway of course. Warren Buffet is no dummy.
Jack Daniel's at Synthstuff. Don't do it - it's perfect for a fine Christmas eggnog. They should consider the poor, who can't afford a bottle of Jack for their eggnog.
Maybe this CNN storyhas legs, after all. Another Rathergate? Media people are scared of Hill and Bill: if you give them a hard time, they will never grant you another interview. Not just collusion - ratings. Still, I suspect CNN could be violating McCain-Feingold. And so will I, if given half a chance to do so on Maggie's Farm. Sue me: I have 200 smart lawyer friends here in Hartford, CT., and we will tie you up in court for a lifetime and cost you a bundle.
Doing what? We are making our venison mincemeat pies tongiht, for Thanksgiving, and for our friends. Aged for four weeks. The smell from the kitchen is amazing. Lucky friends. Ten to give, and two for Thanksgiving here for the beloved relatives. And we are not making pumpkin pies - we are going to make Butternut squash pies from winter squash from the garden. The challenge is to get the moisture out of the cooked squash so it's not to watery and bland.
Jarhead Red. Made by Marines, with profits to the Marine Corps Scholarship Foundation. Nothing fancy, but it tastes fine. (I checked, to make sure.) Each Thanksgiving we give thanks to God, to our ancestors, to our friends and family, and to our armed forces. Not to our politicians - never.
Editor: I vote for The Red Rooster in Brewster, NY - and the ones made at home (but not often enough by a long shot). I know people who will drive an hour for a couple of Rooster burgers and a little mini golf in the back.
JOHN TIERNEY: Diet and Fat: A Severe Case of Mistaken Consensus. "The notion that fatty foods shorten your life began as a hypothesis based on dubious assumptions and data; when scientists tried to confirm it they failed repeatedly. The evidence against Häagen-Dazs was nothing like the evidence against Marlboros."
Now finish all your ice cream like good boys and girls.
For venison, elk and moose
Pheasant
Ruffed Grouse
Wild Duck
At the last minute (today), decided to do a little supper for 20 next weekend, and I have decided to do something simple and American with the pheasants: 
Pheasant Breast with Apples and Creme Fraiche
I also learned on that site that the darker roasts contain less caffeine, and that the coffee tree was introduced to Hawaii as an ornamental plant - not for production.
We recently mentioned that the Three Basic Food-groups consist of Chips, Dip, and Beer. Mr. Free Market 
The post yesterday with the photo of Brooklyn reminded me that I have wanted to post a free plug for 
For those who believe that the three basic food groups are beer, chips and dip: A real cowboy breakfast from B&G Cowboy Chef 
Scientificalistical proof 
This is not a way to mess up a good Martini: it's a whole different thing. This makes two:
Heat in a saucepan, almost to boiling, a few cloves, a stick of cinnamon, a whole orange peel, and real, fresh cider.
I haven't seen an Orange Julius shop in many years, but they are 
Jack Daniel's at 
Animal fats