killerchefs.blogspot.com
Killer Chefs: Duck Stuffing
http://killerchefs.blogspot.com/2011/02/duck-stuffing.html
Wednesday, February 9, 2011. I’ve always had the mindset that if you're going to kill waterfowl you should eat it. But a buddy raised the question, what about your taxidermy birds? I guess that stumped me. I put some thought into it and I have to say taxidermy is honoring the beauty of the bird. When do you stop? Laughing) I don’t stop messing with them till they're in the cars and driving off. What keeps you cutting edge? What birds are the most special for you to work on? All the time we talked Matt wo...
killerchefs.blogspot.com
Killer Chefs: February 2011
http://killerchefs.blogspot.com/2011_02_01_archive.html
Sunday, February 20, 2011. 1 large onion, chopped into wheels. 2 whole carrots, steamed in advance and cut into half inch chunks (or you could use 8 or so baby carrots). 6 mushroom caps (whatever kind you like). 1 trout, gutted and whole (season with salt and pepper). 1 large spoonful Rotel. 1 jalapeno (use half and remove seeds for mild or use whole and keep seeds for hot). 2-3 tablespoons olive oil. Wednesday, February 9, 2011. When do you stop? What keeps you cutting edge? I study birds every night...
