Ecureuil In Confit

Fall is here and so is hunting for certain wildlife and game.  I have personally been hunting only once, and when the hunting party told me that it was a 'quiet' affair, let's just say I decided I was in the wrong arena lol, Anywho, My brother in law Jackie went squirrel hunting last week and knowing my passion for amassing experience in as many aspects of cooking as possible, offered me the spoils of his trip. Ecureuil is the French word for squirrel.   I had not tried squirrel since I was a girl, and it was always accompanied by gravy and/or biscuits. I wanted to step outside of the Southern American box and go for something a little more elegant, possibly even upscale.  With a bit of thought I decided these guys could definitely benefit from the Confit method.
Confit is a French term for cooking something completely submerged in oil, at a very low temperature for an extended period of time.  The traditional oil medium is goose or duck fat,depending on what part of France you are from, some use olive oil.   It was one of the first means of preservation before refrigeration. Confit items, when stored in it's oil, in an airtight container and darkness could potentially last for months.  Alas, thanks to modern technology, we won't push the boundaries of our existence without warrant.
The above recipe was extremely well received by the family, with promise of more hunting in the very near future.  I myself was very pleased and could not remember if squirrel meat ever tasted this magnificent in the past.  This recipe requires a bit of commitment, but the results will speak volumes.
Recipe:
These squirrels were soaked in a salted water solution in the fridge at least 24 hours prior to the marination process.  This gets rid of all the wild and gamey taste.
3 ecureuils, about 1 to 1 1/2 lbs. each, well cleaned
1/4 c. red wine, (I used a 2008 Shiraz)
1/4 c. Sherry cooking wine
4 cloves garlic, pressed or finely minced
3 sprigs fresh thyme
1 tsp. fresh rosemary, chopped
1 tsp. freshly ground allspice, (I used a Mortar and Pestle)
2 tbsp. bacon or other pork fat
1 bay leaf
SPST
Olive oil, enough to completely cover protein
Combine ingredients in a bowl.  Place ecureuils in a large resealable bag and pour in marinade and toss to coat.  Press out excess air and marinate in the fridge for about 12 hours or overnight.
After marination, cut each into 4 pieces, lengthwise, then crosswise and brush off excess marinade. SPST.
Preheat oven to 230*F.  (I used my smoker and a thermometer with probe to monitor oil temperature.)
Sear over medium high heat on both sides in pork fat, in small batches, about 3 minute per side. Add bay leaf to pan during searing process.
Transfer to large, heavy bottomed vessel or Dutch/French oven until all has been seared, including bay leaf.
Cover protein completely with olive oil and cook until very tender, about 4-5 hours.  Remove from oil and drain on paper towels before plating and serving.  Serves 6.
The above recipe is served with Garlic, Chive and Turmeric Tinted Mashed Potatoes and Sweet and Spicy Glazed Carrots.

No Fuss Focaccia!!!!

This is an easy way to dress up your breads for any meal and a great way to utilize frozen 1 lb. loaves, which I keep on hand at home for a variety of purposes.  Focaccia is an Italian flatbread, slathered in olive oil and topped with herbs, veggies, meats and cheeses, then baked.  The frozen loaf saves some prep work as it can be thawed early in the day, before your intended affair.  The thawed dough is then stretched by hand to create the rippled texture to hold the goodies like olive oil, kosher salt and bacon crumbles. Focaccia  is typically scored or indented with a blunt object like the butt of a knife or other utensil, to aid in the release of air during baking, as not to rise too high and not be considered a flat bread. 
Recipe:
1 lb. frozen loaf, such as Rhodes, thawed
1/4 c. olive oil
4 cloves garlic, smashed
2 slices cooked bacon,crumbled
SPST
Place smashed cloves in olive oil to impart flavor.  Let steep until ready to use, then remove garlic.
Once dough is thawed, Preheat oven to 350*F.
stretch with fingers to create the grooves and until it is the approximate size of the baking sheet, about 11 x 9. 
Paint both sides with olive oil and sprinkle top with bacon crumbles and SPST.
Bake until golden, about 20 minutes. 

Ghostly Tumbleweed Treats!

This recipe is an installment of my Halloween fanfare and excitement.  I enjoy creating and sharing fun and tasty treats with festive themes and names, especially around this time of year.  The ingredients are simple and all the flavor bases are covered sweet, salty, chocolaty, chewy and crunchy.  I had a surplus of items that needed a purpose and  I came up with a victory for Team Sweets!  I got a good amount of positive feedback from these puppies and my youngest daughter Bronwyn really liked them.  Omit the Halloween themed decorations and name and this recipe will fit into any other time of year or function just fine!
Recipe:
6 c. thin pretzel sticks
4 c. miniature marshmallows
1/2 c. walnuts, chopped
1/2 c. chocolate chips
3 tbsp. margarine
1/8 tsp. cinnamon

Melt butter in large vessel over medium heat.

Once small bubbles start to form, add marshmallows.

Once melted, add remaining ingredients in a folding fashion to coat and distribute evenly.

Working quickly, form into balls about the size of a golf ball.

Place on baking sheet to set.

Refrigerate or place in freezer for about 5 minutes to set completely.

Makes 24 treats.

Mixed Vegetable Casserole w/ Parmesan and Ricotta Cheeses

This is a simple and easy recipe I came up with to turn ordinary frozen mixed vegetables into an extraordinary side dish, perfect for your next gathering or the up and coming Holidays.  The ingredients together have a wonderful flavor profile, without taking away from the veggie aspect with copious amounts of cheese.  Smaller families can halve the recipe for an anytime side dish, but it  tastes fantastic the next day!   Delicious and nutritious and may be a great way to get kids, even  the big ones, to eat their vegetables!
Recipe:
2 lbs. frozen mixed vegetables
2 15 oz. cans French style green beans, drained
4 tbsp. butter, plus a drizzle of olive oil
3 tbsp.  AP flour
1  soft chicken bouillon cube (optional)
1 tbsp. onion powder
1 12 oz. can evaporated milk
1 c. freshly grated Parmesan Cheese
4 oz.  Ricotta cheese
2 eggs, slightly beaten
2 c. garlic bread bread crumbs
  SPST ( Salt and Pepper to Suit your Taste)
  olive oil for drizzling
Preheat oven to 375*F.
Microwave mixed veggies on high for 5 minutes,drain.
Add green beans to mixed veggies.
In a sauce pan, melt butter, bouillon and drizzle in olive oil over medium high heat.
Once small bubbles start to form, whisk in flour.
Cook for about 1 minute and remove from heat.
Whisk in milk and return to heat.
Cook until thickened, stirring often, about 5 minutes.
Stir in cheeses and onion powder.
Temper eggs and add to cheese sauce. SPST. The sauce will be thick and this is o.k.
Fold veggies and cheese sauce together and pour into sprayed or greased baking dish.
Top with bread crumbs.
Cover tightly with foil and bake until set and fork inserted comes out clean, about 35 minutes.
Remove foil and bake until topping is crisp and golden, about 5 more minutes.
Let rest for about 15 minutes before serving, makes 12-16 servings.

Dirt Cake!!!

This recipe is a throwback from last summer as a cake for my girls' father, on his birthday.   It is a fun and easy recipe that the kids can help with, from mixing pudding to crushing cookies.  There is no wrong way to do it as the parameters basically include cookie crumbs and/or pudding/cream cheese.  Calories may be shaved by using lite whipped cream, reduced fat chocolate sandwich cookies, and milk that's 2% or less and further still by using sugar free pudding.  This is the original version and works because desserts like this are designed for sharing and a little goes a long way in taste and satisfaction.
Recipe:
1 pkg. chocolate sandwich cookies, such as Oreo, finely crushed or processed
3 pkg. French vanilla instant pudding mix
milk
16 oz. whipped topping
In desired dish, spread crumbs using about half
Prepare pudding according to directions on package, then fold in 4 oz. whipped topping
Pour pudding on top of cookie crumbs.
Add remaining cookie crumbs, saving about 3 oz. to garnish top.
Add whipped cream atop second layer of crumbs.
Garnish with reserved crumbs.
If you like, you can reserve about 5 whole cookies to embellish the sides of dish and top.
Additionally, you may add gummy worms, fish or other fun and interesting add-ons to create the "Dirty" cake.


HAPPY BIRTHDAY TO ME TODAY SEPTEMBER 23!!!!

Ultimate White Pizza w/ Thyme Sherried Mushrooms, Basil and Almond Slivers

This is an amazing and meat free pizza full of taste and has a magnificent flavor profile.  This take on another classic Italian pizza's 'white' aspect is because there is no tomato sauce, but a garlic butter painted crust.   Three wonderful cheeses adorn this pie, including Ricotta, Parmesan and Mozzarella.  The mushrooms are sautéed with fresh thyme and olive oil until browned and fragrant and hit with a splash of Sherry.  Fresh basil add aromatics and slivers of almonds add a light and slight crunch for a well rounded and filling dinner or lunch item.  Serve with a green salad to complete the affair.  This is definitely a keeper for the Meat-Free Monday Menu or any day you have a taste for something Italian, cheesy and delicious.
Recipe:
1 store bought fresh or pizza crust mix
8 oz. mushrooms, cleaned and sliced
3 sprigs fresh thyme
2 tbsp. butter
2 cloves garlic, pressed or finely minced
8 oz. Ricotta cheese
1 1/2 c. freshly grated Parmesan cheese
1 c. Mozzarella cheese
12-14 fresh basil leaves
1 tbsp. almond slivers
Olive oil for drizzling
SPST
Preheat oven to 450*F.

Prepare packaged crust if using, according to instructions and add 1 tsp. garlic powder to mix and drizzle in a little olive oil.  Let rest for about 10 minutes before using.
Place butter and garlic in microwave safe bowl and microwave for 1 minute. 
Meanwhile, in a large sauté pan or cast iron skillet, heat to medium high and drizzle with olive oil.
Add mushrooms and thyme sprigs and cook for several minutes, until they begin to brown and release their water, about 4 minutes.  SPST and cook for an additional 4 minutes and add a generous splash of Sherry.  Continue to cook until moisture evaporates and remove from heat, about 2 minutes more.
Remove thyme stems.
Spread dough into desired vessel and paint entire crust with the garlicky butter.  Use All.
Add Ricotta in 8 -1 tbsp. quenelles evenly around  dough.
Add Parmesan cheese.
Add mushrooms.
Add Mozzarella and finish with basil leaves.
Bake until golden, about 10 minutes.
Remove from oven and sprinkle with almond slivers and drizzle with olive oil.  SPST.
Makes 8 slices.

Po’ Boy Pizza

This fantastic pizza is my take on the deep south favorite the Po’ Boy.   A Po’ Boy is a sandwich, originating in Louisiana  and served containing  various meats or fried seafood. Starting with  a submarine  roll that's crusty outwardly,  yet airy and fluffy on the inside, dressed with lettuce, tomato,  mayonnaise and pickles.  Some are served with a spicy Creole mustard and some are served with American yellow.  For my pizza, I used a fresh store bought pizza dough, painted with garlicky butter, and a tangy, non tomato sauce of ricotta cheese, blended with a taste of mayo, sweet relish and hot sauce,which of course is optional.  I dressed this pie with garden fresh red and yellow tomatoes, shaved asparagus, lightly sautéed in olive oil (as opposed to lettuce) and a small amount of  freshly grated Parmesan cheese, baked and topped with freshly fried Oysters, after removing this gem from the oven.  The whole shebang is garnished with fresh chopped chives, torn basil leaves and fresh cracked black pepper!  My brother Ken, who happened to drop by,  really enjoyed it, as did my mother, sister Gayle and myself. 
This pie makes for great 'meat-less' or vegetarian fare by simply omitting the oysters and Vegan fare if you make the ricotta using whole nuts like macadamia or cashews, soaked for 24 hours, ground in a food processor, strained of excess water and seasoned with fresh herbs and soy cheese, and olive oil instead of butter for the crust.  Any way you slice it, this is not your average pie and a great change from the norm, not to mention pretty awesome!
Recipe:
1 fresh pizza dough
2 tbsp. butter
2 cloves garlic, pressed or finely minced
4 oz. ricotta cheese, drained for 5 minutes
2 tbsp. mayonnaise
1 tbsp. sweet relish
dash hot sauce
9 asparagus spears, shaved with vegetable peeler
4 slices red tomato, halved
4 slices yellow tomato, halved
1/4 c. freshly grated Parmesan cheese
16 oz. uncooked oysters
1/8 tsp. Cajun seasoning
seasoned flour, such as A1
oil for frying
fresh chives and basil for garnish
Preheat oven to 450*F.  Heat oil to 350*F.
Place butter and garlic in small microwave safe bowl and microwave on high for 1 minute.
Drizzle pan with olive oil. 
Fit pizza dough into desired pizza pan and brush with garlic butter.
Combine ricotta, mayo, relish and hot sauce.  Spread onto dough, leaving a 1/2 inch border around diameter of crust.
Saute asparagus for about 2 minutes in saucepan over medium high heat, drizzle pan with olive oil and lightly season.
Arrange tomatoes evenly around pizza. 
Spread asparagus atop tomatoes.
Sprinkle cheese over entire pizza including crust.
Bake until golden and bubbly, about 10 minutes.
Meanwhile, toss oysters with Cajun seasoning, then toss with flour, shaking off excess, and frying in small batches until golden, about 3 minutes, drain on paper towels.
Arrange Oysters atop pizza after removing from oven and garnish with chives and torn basil. Makes 6-8 slices.