Beef Jerky

Beef jerky is a meat product that uses the lean cut of the meat, salted, and then dried. It’s often described as “long thin strips of dried beef,” says the Food Reference website. According to the Oklahoma beef jerky makers and online seller, Jerky.com, the name is derived from the word “ch’arki,” which means “dried meat” in the Quechuan language of the Incas. In turn, the Spanish derived from it the “charqui.”

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Leeks And Scallops

Scallops have scrumptious flesh. Its delicate taste is intensified with the addition of mildly sweet and succulently zesty leeks. With dry white wine and vermouth they give the dish an aromatic acidity and invigorating complexity. When topped with a creamy white sauce, this luxurious recipe turns the light and fresh seafood into decadence. Scallops and leeks turn into a memorable appetizer perfect for celebrating a lovely day or idyllic afternoon if served with Sauvignon Blanc, a light white wine with hints of passion fruit.

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Ostrich Recipes

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OSTRICH RECIPES

Arabian peninsula, and Africa until the mid-20th century, according to Keenan Donegan of the University of Michigan Museum of Zoology’s Animal Diversity Web. This flightless bird is considered as the largest living bird in the world.

“The name comes from the shape of the keel or breastbone, which resembles a raft and is actually a large, mostly cartilaginous plate,” says Dr. Joan S. Jefferey, Extension Veterinarian at the Texas Agricultural Extension Service of the Texas A&M University System.

Although it’s native to Africa, it is farm raised in most countries for its meat and eggs, according to the American Ostrich Association. About 90 pounds of meat can be produced by a 240-pound bird of 12-14 months, according to the North Carolina Department of Agriculture and Consumer Services.

In developing your ostrich recipes, remember that ostrich meat has a beef-like texture (the meat itself is red in color), low-cholesterol and low fat, and high in protein. However, although it might be comparable to beef in appearance, the American Ostrich Association (AOA) advices that it cooks differently since it contains little fat. The tender cuts of the ostrich meat are recommended for grilling, broiling or frying. It must also be cooked up to medium doneness to get the most flavor (that’s about 145-160 degrees) because beyond that the meat gets dry and tough.

Ostrich recipes can center on moist heat cooking methods, if one wants well done ostrich meat. The drumsticks, for example, can be roasted or cooked with vegetables since it’s less tender. The AOA recommends lower range of temperatures in roasting (200-325 degrees) so that the doneness is uniform and there would be less shrinkage.

Slice ostrich meat into fajita strips or use drumstick cuts for frying. When smoking ostrich meat, a pan of water must be used so that the meat doesn’t easily dry up and toughen. With the constant concern about the ostrich meat drying up, perhaps marinating it can help add moisture. Once you’ve mastered the art of keeping the meat moist, you can do a lot more in your ostrich recipes.

Make an ostrich steak and serve with a mushroom sauce and garlic mashed potato. Roast the ostrich and serve with pasta, steamed potatoes and red cabbage. Ostrich meat can also be ground up, made into meatballs for soup and pasta, as burger patties and as sausages. The ostrich produces large eggs (one egg is equivalent in volume to 2 dozen chicken eggs). That’s plenty of frittatas, scrambled eggs, custards, and crepes to make.

 

Guinea Fowl Recipes

Guinea Fowl Recipes

The guinea fowl (Numida meleagris) is a hardy game bird native to Africa. It is a source of tasty game meat, according to the Department of Agriculture, Fisheries and Forestry of Queensland. They live on a diet of insects, seeds and grasses and fend for themselves, that’s why they are easy and inexpensive to raise, says the Guinea Farm of Mr. Ralph Winter of New Vienna, Iowa in the United States.

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Their name comes from Guinea, the west coast of Africa, according to an article “Keeping Guinea Fowl,” published by the Cooperative Extension Service of the University of Kentucky’s College of Agriculture.  The ancient Greeks and Romans raised them as table birds.

In developing your own guinea fowl recipes, keep in mind that the young guinea has tender meat, like wild game. The guinea fowl is ready to eat at 14 to 16 weeks of age. Compared to chicken meat, the meat of the guinea fowl “is leaner and drier,” as described in the University of Kentucky article. That makes them suitable for roasting, poaching or fricassee, or braising and simmering like a coq au vin. Nutritionally, it has 134 calories per 100 gram service, just about 25 calories higher than turkey meat. Guinea eggs can be cooked just like chicken eggs.

According to the University of Kentucky article, hotels and restaurants serve guinea fowl recipes “as a special delicacy or as a substitute for other game birds” during banquets and club dinners. It’s a special occasion bird because it’s not as common as say, turkey or chicken, and this demands a higher cost. The birds sell at around 1.75-2.5 lbs. In preparing them, they are slaughtered and dressed like chickens. The bones are small and the carcass is meaty.

With a more flavorful meat than chicken, guinea fowl recipes abound in the French and Italian cuisines, as described in Wikipedia for domesticated guinea fowl. So a good coq au vin recipe would do good for your stock of guinea fowl meat and so will it produce a delightful dish when braised and roasted in a recipe. According to the BBC Food, the older guinea fowl can be cooked in a casserole (with red wine and chestnuts) to keep the flesh moist.images (1)

Guinea fowl recipes abound. There’s the guinea fowl supreme which is roasted and served with roasted and sautéed endives. Guinea fowl with Armagnac is a recipe that calls for roasting the guinea fowl after being marinated in Armagnac brandy and stuffed with Armagnac-infused white grapes.