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From his home kitchen, New York chef Charles Palmer shares his expertise with wild game and prepares pepper-seared venison steaks with pinot noir and sun-dried cherries, herb potato maximes, and a warm chocolate tarragon cake.
The scents of cinnamon and star anise add big flavors to this quick soup. Butter adds body and a silky texture. Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well ...
Place venison, sherry and jalapeno peppers in a pressure cooker and cook for 35 minutes once the pressure builds. Allow to cool and remove peppers. Reserve all liquid in the pressure cooker.
In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined. In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt ...
Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat, therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and are often stewed or simmered in barbecue sauce during cooking.
Brush both sides of each cauliflower steak with olive oil and season with salt, pepper and fresh thyme or rosemary if desired. 3. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
A beef steak served with peppercorn sauce prepared with five types of peppers. Some versions use several types of peppercorns in the sauce's preparation, [6] and some may use ingredients that are similar in flavor to but not classified as peppercorns, such as sansho. [1] Peppercorn sauce may be used on dishes served at French bistros and ...
Meanwhile, make the polenta: Combine 1 1⁄2 cups water, the milk, salt and pepper in a 2-quart saucepan and bring to a soft boil over medium-high heat. Stir in the polenta and reduce the heat to low.