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Tuesday, October 20, 2015

Goose Stroganoff

I am so fortunate to have a coworker who loves to hunt, but doesn't know how to cook ! The deal we made is, he hunts, I cook, and we split the results. 

I have to admit, the only goose I have ever had is roasted, or jerky. I know it can be very gamey tasting, so the challenge was to transform it into something that anyone would say..."WOW ! That's really good, what is it ?" This recipe totally fits the bill. The goose meat is so rich, the sauce complements it perfectly. You won't even know it's a waterfowl, it is so amazing. If you don't have access to wild goose meat, find some !

Sorry no picture, we ate some and I gave away the rest. Trust me, it was delectable ! 

Goose Stroganoff 
3 pounds goose meat, skinned and deboned 
1 bottle pinot noir,  split 
2 tablespoons Montreal grill spice 
1 tablespoon cinnamon 
2 small onions, diced 
4 cloves garlic, minced 
1/3 cup flour 
2 teaspoons salt 
2 teaspoons pepper
1 teaspoon dried mustard powder
3 tablespoons olive oil 
1 quart been stock 
1 pound crimini mushrooms, sliced thinly 
1 cup milk 
1/2 cup flour 
1 cup sour cream 

The night before, mix together 3/4 of the bottle of wine, grill spice and cinnamon. Add goose meat, and marinate overnight. In the morning, remove meat from the marinade and dice into bite sized pieces. Mix together the flour, salt and pepper, and toss the meat in the mixture. Heat olive oil in a large dutch oven, and sear meat until brown on all sides. Place meat, onions, garlic and beef stock in a crock pot. Deglaze pan with the remaining wine, and add to the crock pot. Stir in spices. Cook on low for 6-7 hours, until meat is tender. Turn heat to high, and add mushrooms. In a small jar, shake the milk and flour together, and add to the crock pot. Let thicken for 1 hour, then stir in sour cream. Serve over buttered noodles, mashed potatoes, or rice. 

Monday, October 12, 2015

Hatch Green Chili Egg Souffle

I started out wanting to make something like a chile relleno casserole, but I wanted it to be crunch, like a real chile relleno, and it wasn't. As it turned out, it was fluffy, cheesy, and spicy, making a perfect brunch/lunch/dinner dish.

You could use roasted poblanos, if you can't get the hatch chiles.

Hatch Green Chile Egg Souffle 

12 roasted Hatch green chiles
8 cups Mexican quesadilla cheese (cheddar jack can substitute)
8 eggs
3 cups milk
2 teaspoons black pepper
2 teaspoons salt
5 cloves garlic
3 tablespoons flour
Chili powder and green onions to garnish

Preheat oven to 375. Spray a 9 by 13 pan with non-stick spray. Scrape charred skins from chiles and de-seed. Flatten and make a layer on the bototm of the pan with 6 of the chiles. Spread half of the cheese over, then layer the rest of the chiles, and the remainder of the cheese. In a blender, mix the eggs. milk, salt, pepper, garlic and flour until smooth and foamy. Pour over cheese and chiles. Sprinkle with chili powder, and place in oven. Bake for 415-60 minutes unti puffy and middle is set. Let rest for 10-15 minutes, then garnish with green onions and serve.