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Monthly Archives: April 2016

Rosemary Roasted Partridge with Bacon

Partridge are not a widely available bird at most markets but if you have a specialty butcher in your area you may find them or if you have a family member or friend that is a bird hunter you may be able to get them that way. Or you can check this site I have not personally used them but they have all kinds of exotic meats available for sale. Partridge are fairly small so the cooking time is fairly short compared to say chicken or turkey and this is not a meal you’re going to make for a family dinner it really is more for say an anniversary or Valentine’s day, something along those lines.

Now in case you missed it I even managed to work crispy bacon into this recipe wonder how that ended up happening. Me bacon, I don’t know I was walking by and some pig candy fell into the plate. Ok all joking aside it makes everything better right? Now you could season this in a few ways but I find this combination of herbs and seasoning is perfect for roasting most poultry and it really brings out the natural beauty of the meat and gives it a nice tasty crispy skin that is let’s face it the best part of any roasted bird in my opinion, oh there is meat too.

Now if you like you could stuff these it will increase the cooking time a bit if you opt to do this cook it covered about an extra ten minutes and the following would be a good stuffing to use. Take half a granny smith apple and dice it (remove the core) and to this use a little of your favorite broth to moisten it some marbled rye bread crumbs and a few dried cranberries and loosely stuff the bird and then roast as suggest earlier. You can also add a tablespoon or so of minced garlic to the stuffing this will help impart that garlic flavor inside and out. Continue reading

Roasted Mallard Duck Breast

If you have a hard time finding Mallard duck in your area or are not a hunter that is ok feel free to switch it for the kind available in your area the recipe works pretty universally for any kind of duck just Mallard are very prevalent in my area and I have a few friends that hunt so that is what I based my recipe on. If possible wild duck will be a better choice than farm raised but if you haven’t that option open to you use domesticated duck it is still worth the adventure of trying something a bit different than the more common chicken.

Now one of the nicer things about duck say compared to goose is although both have more fat content than say chicken or turkey breast duck is leaner then goose and is a bit healthier for you not that it is the best choice of meats from a health perspective but I am not proposing you make this an every other day thing so like most things in life once in a while is fine for most of us. Now this will go better with a fruit salsa or chutney then say a tomato based one in my opinion so try and think of that and most diffidently a fresh salsa not the jarred kind.

As for what to serve with this it goes with many things rather well frankly I am of the mind that either a rice pilaf or wild rice is best but that is kind of personal. Also a nice vegetable combo with rice and duck would be something like broccoli would lend well or you could go a bit more upscale and serve it with say asparagus or artichoke would also work nice. If you have any left over it is lovely in a salad with some dried fruit and some sunflower seeds and such, maybe some pecans and say a stronger cheese like feta or gorgonzola would also be nice and nice light fruity vinaigrette to finish it off. Continue reading

Turkey Meatballs in Pineapple Curry

Well it has only been a short time since I decide with the help of my staff to branch out of our fried chicken roots. I am mainly adding recipes in new areas that will later get expanded into major areas of growth in content. The choice was simple really the site needed to grow and to grow we really need to get away from just southern fried chicken although there are many home recipes for this many are closely guarded family secrets and that is not an easy area to build a site on. See one of the reason WordPress works well as a site management tool is it is easy to build new content. The down side is it needs to be growing to fully realize the power from a website owners point.

Now I have already added a few new recipes and like I said I am adding them in different categories to build the navigation base for the site. I could focus on one category at a time as I am doing with my Mexican food site but that is a very broad site to begin with and has a lot more content in general so one at a time works there as where her it is very narrow and in order to establish the new categories I felt it was better to mix up the new content and do little bits here and there.

Now no site covering poultry would be complete without turkey I mean it is a huge category and a major player in the food arena. So it got me thinking what would be an interesting way of preparing turkey that you may not come across every day. I mean you want new and different recipes or you wouldn’t be here in the first place. Well one of the things me and the staff love is Thai food fact my head writer is a major fan of it so it got me thinking Thai. Well what could I do with a Thai theme and still fill the need for the use of turkey so it got me thinking meatballs in a curry sauce and that just screamed pineapple curry to me and so we ended up here. Now a note on the peppers if in doubt cut back a bit and try it then you can always add more so if on are unfamiliar with these lovely little gems error on the side of caution. Continue reading

Bacon Wrapped Quail with Pumpkin

I had hoped to get to this last week sorry for the delay I had a pressing business issue come up that had to be addressed right off so I am playing catch up in getting my updates out and the expansion of this away from just fried chicken into other areas. One of the things I am doing with this recipes release is starting a new Pinterest Group board just for this site and category the new broader one that is. It will now deserve its own as I hope to expand this site quite a bit over time. So feel free to pin away.

Now my choice to go away from just fried chicken was a long one in coming this is actual one of my oldest sites and one of only two that didn’t get rebranded under the “Amazing” tag when I started to consolidate my old larger network into a set of small core group of broader site. I had originally intended to cover other cooking ideas in a future meat site but I realized that poultry and game are such a broad group on their own so to dilute it any further would not do it justice.

As for this recipe it is not often I do quail as my guy’s kind of look at them as snack food or like big nuggets. But on special date nights with my main guy it is a nice treat for the two of us. This is a nice recipe for a special dinner for two feel free to cut back a bit and only make two if the mood so choices. I personally like this dish with either the pumpkin or the sweet potato although Ken prefers the later. It is a fairly easy recipe on the grill and I like these better on a none charcoal fire as it is easier with the bacon to control temps and don’t put it on direct heat or you are going to have flare up issues and with charcoal that means a mess. So save this for the gas grill. Continue reading

Site Update Announcement on Our Progress

Quick site update announcement I have moved all the articles over and they are now accessible through the category navigation and all have had a featured picture assigned and some have had updated content add to them. Also I have gone through and identified any recipes needing my senior writer – editor to double check so there are about 12 recipes I deemed needed a bit of rework so this will be done either late today or tomorrow as part of an overall site quality enhancement and we have loads of new recipes in the plans to expand into new areas as I announced the other day. We have made increasing the scope of this site a major initiative for our network and will be targeting it over the near term. Continue reading