Chicken Cooking Tips
Most of us were raised to fear raw meat. Under cook chicken - you could get sick. Over cook meat - you just ruined dinner. Cooking meat can be fun; you just need to understand some basic rules.
Crispy Duck Confit Legs with Mustard Cream
Humanely raised duck legs seasoned and slowly simmered overnight in the duck's rendered fat. Deliciously rich in flavor!� Simply browned in the oven and served with a mustard cream sauce.�
"Chicks in a Blanket"
A quintessential appetizer, perfect for tailgating or holiday gatherings. This recipe is courtesy of Suzi and Neil Clark of Unicoi Preserves...and it's yummy! Can be prepared with Pine Street Market's Petite Chicken Sausage or Petite Kielbasa! Enjoy!
Cast Iron Roasted Whole Chicken
This simple recipe results in a beautiful whole roasted chicken that can be the star of a perfect weekday meal or a versatile leftover to include in other amazing dishes.
Cast Iron Braised Sausages
This recipe solves the two problems that haunt us when we cook sausages on the grill. When are they done and how do I keep them plump and warm. � This recipe involves simmering after grilling to keep them flavorful, juicy, and ready to enjoy.�
This is our go-to Taco Night with our dinner table full of bowls of Spicy Black Beans, Arroz Verde and toasted Corn Tortilla Tacos starring Pulled Pork, Carne Asada, or Mexican Chorizo served with Jalape�o Cilantro Slaw, Queso Fresco, Limes, and Avocados.�
A savory broth is the backbone (pun intended) to a hearty braise, velvety sauce, or fragrant soup.� It is best to use thick, heavily used joints of pork and chicken for their tendons and gelatin. �
Pan-Seared Duck Breast
Duck is an often over-looked protein, but we love its rich flavor and versatility. This recipe is straightforward - no fuss - and has a brightness from the orange zest. Give it a try!