Saute Frogs Legs Provincial

Saute Frogs Legs Provincial
This is a recipe from I wrote for Game and Fish Online Magazine. When I think of frogs legs I think of my time working  with chef Tony Brunner of Brunner’s LandMark in Jersey! Frogs Legs Provencal  Serves four Preparation time: 20 minutes  one pound fresh frogs legs, feet removed half cup all purpose flour  Kosher salt and freshly ground pepper quarter  cup butter  one tablespoon chopped garlic  three quarters cup diced tomatoes  quarter cup chopped fresh  Season the fogs legs with salt and pepper. Dredge the legs in the flour and shake off the excess flour. Place a large...
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Glazed Baby Carrots with Fresh Thyme

Glazed Baby Carrots with Fresh Thyme
This is a short version of the carrots I was taught to prepare as a young apprentice from chef Tony Brunner of Brunner’s Landmark in Hunterdon County New Jersey. Glazed Baby Carrots with Thyme Serves 4  1 pound medium carrots with the tops  1 small bunch fresh thyme  2 tablespoons butter  2 tablespoons granulated sugar  Kosher salt and freshly ground pepper  Remove the leaves from the thyme and chop coarsely. In a large sauce pot place 3 quarts of water. Wash the carrots under cold water and remove any discolored stems. Slice some of the stem off. Place the carrots in the cold...
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Pheasant and Green Chili Pot Pie

Pheasant and Green Chili Pot Pie
  Pheasant and Green Chili Pot Pie  Serves four Prep time: 30 minutes Cook time: 20 minutes  1 tablespoon olive oil 1 large yellow onion, chopped 3 cloves garlic chopped 4 green chilies, chopped 2 stalks celery, chopped 1 medium poblano pepper chopped 1 ½ pounds boneless, skinless pheasant breast, diced into ½ inch pieces 4 cups chicken broth 1 cups heavy cream 2 teaspoons Ancho chili powder 1 teaspoon ground cumin ½ teaspoon ground coriander Kosher salt Freshly ground black pepper  1 sheet frozen puff pastry   For the chili  Heat a 3 quart saucepan over medium high heat. Add the...
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Slow Brased Short Rib Stew

Slow Brased Short Rib Stew
Food photography is very difficult. I always try to bring my recipes and pictures together in order to explain my cooking methods and thoughts behind some of the dishes I  have learned to prepare and create over the years. I have spent two or three years studying food styling, learning my camera and researching food photography. With so much to learn I think I have started to develop a style. I don’t know what the style is I just do it, try to make great food look great and be able to have my readers understand the recipe! This recipe is one of my favorites and the cooking method...
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Georgia Peach and Blackberry Pie

Georgia  Peach and Blackberry Pie
Finally Fall is here and I can go to my local market for some sweet Georgia peaches. You really have to search out great peaches. Peaches are best when they are soft to the touch and if put close to the nose have a wonderful  sweet rich peach smell! I know, as a child my sister Mary,  brother Kenny and I would climb the peach tree in our back yard and fight over who picked the most peaches while being able to endure the itchy peach fuzz that comes off of them. We would pack our bags with peaches and rush off to our mother so she could teach us who to make fresh peach desserts. My favorite...
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