Rockfish is a bold flavored tasting fish. It has luscious white meat which will make fish lover’s mouths water. It can be prepared in a variety of ways, and tastes incredible on the grill, with a little bit of garlic, butter, and lemons. Rockfish can be found in the Pacific Ocean swimming [...]]]>

Rockfish is a bold flavored tasting fish. It has luscious white meat which will make fish lover’s mouths water. It can be prepared in a variety of ways, and tastes incredible on the grill, with a little bit of garlic, butter, and lemons. Rockfish can be found in the Pacific Ocean swimming at depths lower than 300 feet. This fish is compared to bass fish, so if you like bass you will definitely like rockfish. Rockfish are known as pacific snapper, or rock cod. It is a lean mild tasting fish. People tend to mistake this fish as red snapper when sold so watch out! Rockfish can be eaten as sushi but you have to cook it first. There are a wide variety of ways this fish can be prepared all with different styles and tastes. If you love fish and never tried rock fish, you most definitely need to.

Nutritional facts for Rockfish

6 ounces of raw rock fish contains
161 calories
32.2 grams protein
.7 grams saturated fats
2.7 grams of fat
.7 omega 3 grams

One of our favorite Recipes is for a baked stuffed Rockfish:

Baked Stuffed Rockfish

Ingredients
4-6 rock fish fillets
1 lbs crab meat chopped
1/2 lbs shrimp chopped
½ scallops chopped
1 egg whipped
Salt and pepper
3 teaspoons chopped parsley
1 table spoon mayonnaise
3 teaspoons of hot sauce
2 tablespoons melted butter
Directions
1. Remove the cartilage from the crab meat, remove the shells from the shrimp
2. In a bowl add the mayonnaise, hot sauce, egg, parsley shrimp, scallops and crab meat
3. To the fillets sprinkle a little bit of salt and pepper
4. Take 2-3 fillets and lay them in a baking pan with the skin side down
5. Brush butter on them
6. Take the other 2-3 filets and lay them on top of the crab mixture
7. Brush more butter over them
8. Preheat the oven to 450 degrees
9. Cook for about 20 minutes or until the fish flakes easily
Enjoy this great tasting dish

<h1>A little bit about this unbelievable delicacy</h1>

Basically Foie Gras is the fattened live of a duck or goose. The liver of these animals is fattened due to the way the mother feeds its young. Foie Gras is extremely meaty. [...]]]> <a href=”http://photobucket.com/images/seared%20foie%20gras” target=”_blank”><img src=”http://i740.photobucket.com/albums/xx47/xyinturkey/Barcelona2009/2db54355.jpg” border=”0″ alt=”Paco Merlago – Seared foie gras Pictures, Images and Photos”/></a>

<h1>A little bit about this unbelievable delicacy</h1>

Basically Foie Gras is the fattened live of a duck or goose. The liver of these animals is fattened due to the way the mother feeds its young. Foie Gras is extremely meaty. It has a rich flavor with a buttery taste. Foie Gras is considered a delicacy in the French culture. Foie Gras is solid white and can be prepared as a mousse, parfait, or pate. It generally tends to be served as a side for a red meat. There are many different ways to cook this meat, all of which have a unique flavor. If you want a taste of the French culture try Foie Gras. Don’t worry if you have had liver before and not enjoyed it because Foie Gras has a completely different flavor and taste then regular duck liver.  Serve it hot or cold, as a main dish or side dish you will enjoy this delicate, rich, buttery tasting meat.

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<h1>Seared Foia Gras with an apple flavor </h1>

Ingredients

1 lbs foia gras

Salt and black pepper

1 tablespoons oil

1 garlic clove minced

3 red apples peeled and sliced thinly

¼ teaspoon nutmeg

¼ cup brandy

<h1>Cooking it all</h1>

1. Slice the foia gras thinly
2. Season with salt and pepper
3. Heat a pan and add the oil and ½ the minced garlic (do not burn the garlic )
4. Sear the foia gras about 30 – 45 seconds on each side remove from pan and set aside
5. In the same pan add apples other half of the garlic and nutmeg stir for about 5 minutes
6. Add the brandy and cook for another 3 minutes until all the brady is evaporated take off heat
7. Add the Foia Gras to the apples
8. Serve over toasted bread

For More Information about Yak check out Yak

Onion
Yak Steak
Grill (BBQ)
Salt and pepper
Garlic salt or garlic powder
Cooking
1. Pre heat your grill to 400 degrees
2. Take half an onion and rub it over the grates to add [...]]]>

For More Information about Yak check out Yak

Ingredients

Onion
Yak Steak
Grill (BBQ)
Salt and pepper
Garlic salt or garlic powder
Cooking
1. Pre heat your grill to 400 degrees
2. Take half an onion and rub it over the grates to add a slight onion flavor
3. Put the onion on the grill and roast it
4. While the grill is preheating take your salt, pepper and garlic salt and rub it on the yak
5. Rub the seasonings into the meat so the meat absorbs the flavor
6. DO NOT OVER DO and OVERSEASON THE MEAT
7. Once the steak is seasoned place on the grill and sear it allow the grill to cook one side for 1 minute then flip it and allow the other side to cook for one minute
8. After both sides have been slightly cooked cut the temperature on the grill to 250-300 extremely low heat
9. Place the meat to the side of the flames to slow cook it
10. Yak takes a short period of time to cook so watch your meat and don’t leave the grill
11. Cook the steak to its about medium rare for the best flavor
12. Take off the grill and set aside for 5-10 minutes allowing all the flavor to soak into the meat
13. Serve to your guests and enjoy your lean yak steak YUM!

*Do not overcook yak it will take away from the flavor. Cook yak to a medium rare – rare range for the ultimate juice tasting yak.

Yak is a type of cattle found in the Himalayan Mountains. They are raised all natural and fed grass. Since they are all natural there are no hormones or antibiotics consumed by these cattle. An animal feed all natural is healthier for you, and you, the consumer don’t have to worry about [...]]]>

Yak is a type of cattle found in the Himalayan Mountains. They are raised all natural and fed grass. Since they are all natural there are no hormones or antibiotics consumed by these cattle. An animal feed all natural is healthier for you, and you, the consumer don’t have to worry about consuming products that were feed growth hormones. People worry about animals that consume hormones and antibiotics because they say it leads to defects.

Yak is a sweet juicy red meat which has similar flavor to buffalo, and elk. This meat DOES NOT contain a gamey taste. It is an extremely healthy red meat. It is 95-97% lean and low in fat, calories, and cholesterol. Regular beef contains 300 calories, 89.31 mg of cholesterol, and 19.42 grams of fat per 4 oz of meat. Chicken contains 220 calories, 93.84 mg cholesterol, and 8.69 grams of fat per 4 ounces of meat. The Yak contains only 154 calories, 49 mg of cholesterol, and 6.1 g of fat per 4 ounces of meat. Besides being lean it is never greasy. It also contains low amounts of palmitic acid which contains bad cholesterol.

To cook the yak, use medium heat and cook until rare- medium rare to retain the flavor of the beef. The yak comes as steaks or ground beef. Cooking the yak can be achieved on the stove top, or on the grill. The dish can be prepared in multiple ways. No matter how you prepare your yak the taste will be delicious and you will be wanting more and more.

Yak Steak

Ingredients

Onion
Yak Steak
Grill (BBQ)
Salt and pepper
Garlic salt or garlic powder
Cooking
1. Pre heat your grill to 400 degrees
2. Take half an onion and rub it over the grates to add a slight onion flavor
3. Put the onion on the grill and roast it
4. While the grill is preheating take your salt, pepper and garlic salt and rub it on the yak
5. Rub the seasonings into the meat so the meat absorbs the flavor
6. DO NOT OVER DO and OVERSEASON THE MEAT
7. Once the steak is seasoned place on the grill and sear it allow the grill to cook one side for 1 minute then flip it and allow the other side to cook for one minute
8. After both sides have been slightly cooked cut the temperature on the grill to 250-300 extremely low heat
9. Place the meat to the side of the flames to slow cook it
10. Yak takes a short period of time to cook so watch your meat and don’t leave the grill
11. Cook the steak to its about medium rare for the best flavor
12. Take off the grill and set aside for 5-10 minutes allowing all the flavor to soak into the meat
13. Serve to your guests and enjoy your lean yak steak YUM!

*Do not overcook yak it will take away from the flavor. Cook yak to a medium rare – rare range for the ultimate juice tasting yak.

Ingredients
10lbs wild boar butt
10 table spoons of salt
10 tablespoons liquid smoke hickory sauce
Banana leaves
1 can of pineapple in syrup
Cooking it all
1. Poke holes in the meat with a fork
2. Rub salt over the meat and cover [...]]]>

Ingredients
10lbs wild boar butt
10 table spoons of salt
10 tablespoons liquid smoke hickory sauce
Banana leaves
1 can of pineapple in syrup
Cooking it all
1. Poke holes in the meat with a fork
2. Rub salt over the meat and cover the meat with liquid smoke
3. Take the can of pineapple and pour it over the meat (only leave half of the pineapples around the meat)
4. Wrap the meat in the banana leaves
5. Turn the grill or oven on to 250 degrees
Oven directions
1. Take the wrapped meat place it in a tin
2. Add 2 cups of water to the bottom of the tin
3. Cook for a ratio of 1.5 hours per pound ten lbs should take around 15 hours
Grill Directions
1. Take hickory smoked wood chips and soak in water
2. Place the wood chips in a smoker box
3. If you don’t have a smoke box add the soaked wood chips in the grill for coal grills or make a bowl out of tin foil and place the soaked chips in the tin foil bowl on the grill
4. Leave the side with the wood chips on the grill turned on
5. Have half the grill with no flames and the other side turned on keeping a temperature around 250 degrees while smoking the meat
6. Place the meat away from the flames
7. Cook for a ratio of 1.5 hours per pound or until the meat is very tender
8. Remember add more soaked wood chips periodically
9. Every hour pour a little bit of pineapple syrup or water over the wrapped meat to keep moist
Once the meat is done pull the meat apart and serve on a bun. If you want add BBQ sauce but it wont be necessary. Enjoy !

Wild boar is a red meat that is leaner than pork. It has a sweet taste and is extremely rich in flavor. A wild boar’s diet consists of fruits, nuts, vegetation, and even small animals which contribute greatly to the boar’s sweet rich flavor. This red meat is compared to meat from [...]]]>

Wild boar is a red meat that is leaner than pork. It has a sweet taste and is extremely rich in flavor. A wild boar’s diet consists of fruits, nuts, vegetation, and even small animals which contribute greatly to the boar’s sweet rich flavor. This red meat is compared to meat from pork. If you love pork then you will love wild boar. It is leaner than pork and contains less calories and less cholesterol making it healthier. Wild boar comes as a roast, a rack, loin strips, ribs, shoulder roast, ground, chops and even bacon. The variety of cuts allows for multiple dishes to be made. Boar can be prepared in every way imaginable. Boar is best served fully cooked to help retain the boar’s natural and sweet tasting flavor. Once again if you love pork you will love wild boar even more.

Hawaiian Style Pulled Boar

Ingredients
10lbs wild boar butt
10 table spoons of salt
10 tablespoons liquid smoke hickory sauce
Banana leaves
1 can of pineapple in syrup

Cooking it all

1. Poke holes in the meat with a fork
2. Rub salt over the meat and cover the meat with liquid smoke
3. Take the can of pineapple and pour it over the meat (only leave half of the pineapples around the meat)
4. Wrap the meat in the banana leaves
5. Turn the grill or oven on to 250 degrees

Oven directions

1. Take the wrapped meat place it in a tin
2. Add 2 cups of water to the bottom of the tin
3. Cook for a ratio of 1.5 hours per pound ten lbs should take around 15 hours

Grill Directions

1. Take hickory smoked wood chips and soak in water
2. Place the wood chips in a smoker box
3. If you don’t have a smoke box add the soaked wood chips in the grill for coal grills or make a bowl out of tin foil and place the soaked chips in the tin foil bowl on the grill
4. Leave the side with the wood chips on the grill turned on
5. Have half the grill with no flames and the other side turned on keeping a temperature around 250 degrees while smoking the meat
6. Place the meat away from the flames
7. Cook for a ratio of 1.5 hours per pound or until the meat is very tender
8. Remember add more soaked wood chips periodically
9. Every hour pour a little bit of pineapple syrup or water over the wrapped meat to keep moist
Once the meat is done pull the meat apart and serve on a bun. If you want add BBQ sauce but it wont be necessary. Enjoy !

Quail is a small bird found in the US. It is extremely fast and flys 30-40 mph. This bird is 100 percent dark meat and has a delicate texture. It has a sweet nutty flavor and is quite tasty. It is extremely tender and can be cooked in multiple ways. Quail can [...]]]>

Quail is a small bird found in the US. It is extremely fast and flys 30-40 mph. This bird is 100 percent dark meat and has a delicate texture. It has a sweet nutty flavor and is quite tasty. It is extremely tender and can be cooked in multiple ways. Quail can be stir fried, baked, seared, roasted, stewed, broiled, baked, and even on the BBQ. Since quail is a small bird a main course will require you to eat 2 quail since each bird usually weighs around 4-5 ounces. Quail eggs can also be eaten, and contain lots of flavor. They can be boiled to make a hard boiled egg, and then used in salad and even on top of seafood.

Overall quail is very lean. It is 100 percent dark meat, with a delicate game flavor. It can be cooked in multiple ways. One of our favorites is grilled.

Grilled Quail

Ingredients

10 boneless quail Each quail being around 4 ounces
Salt and pepper
Garlic salt
1 teaspoon olive oil
For the BBQ Glaze
1 lbs bacon sliced
1 cup of chopped red onions
¼ cup tomato paste
2 table spoons of Worchester sauce
2 table spoons of hot sauce
1.5 cups brown sugar
Salt and pepper
¼-3/4 teaspoon red pepper flakes
1 cup apple cider vinegar
1 garlic clove minced

Making the glaze

1. In a pot brown the bacon
2. Remove the bacon and keep ¼ of bacon fat
3. In a new pot add the bacon fat, onions, garlic and brown
4. Add the tomato paste and apple cider vinegar and mix for about 2 minutes on low flames
5. Add the hot sauce, and Worchester sauce
6. Stir and boil
7. Add the sugar, red pepper, bacon, and pepper and heat until the sugar is dissolved
8. Turn the flames down and simmer until the sauce has thickened

Cooking the Quail

1. Preheat the grill to 350-400 degrees
2. Coat the quail with oil
3. Add salt, pepper and garlic salt to the quail
4. Cook the quail for about 3-5 minutes on each side
5. After the 3-5 minutes add the glaze and let the glaze caramelize on the quail
6. Apply the glaze to the other side and allow it to caramelize
7. Serve your guests at your next bbq

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