Featured Recipes

September 15, 2020
The key with cooking a rooster or a larger bird is long, slow, and moist cooking. Although older birds or roosters are not ideal for roasting or frying, they make fabulous stews, soups and stocks.

See Full Recipe

September 14, 2020
The succulent meat on these braised turkey legs literally falls off the bone. It's great served along side of some roasted root vegetables and even over egg noodles or mashed potatoes.

See Full Recipe

September 14, 2020
Smoked Duck is an old time favorite of mine. The rich flavor of the Grimaud make them a perfect meal. Pairing up with sweet potatoes (butter, brown sugar) and corn on the cob (Butter,salt) make it even better. Cook these all together on the grill for the entirety of the process.

See Full Recipe

September 13, 2020
Guinea Fowl is originally from West Africa though their popularity with French and Italian Chefs has brought them into kitchens throughout the world. Their flavor has been compared to being between chicken and pheasant with a mild savory gamey taste. Guinea fowls are a little smaller and have approximately half the amount of fat as a chicken so the timing of the recipe is crucial as they can dry out if treated just as a chicken.

See Full Recipe