FILED IN: Food
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients 4 fresh hog snapper fillets, skinned, pin bones removed 3 tablespoons unsalted butter 4 fresh lemons, sliced thin 8 shallots, s...
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunter
Ingredients 1 red onion cut in quarters 1 ripe peach, pits removed, cut in quarters 4 quail, dressed 2 tablespoons canola oil Salt and freshly ground black pepper 4 slices......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunter
Ingredients 4 quail, dressed Kosher salt and freshly ground black pepper 4 sprigs tarragon 2 tablespoons butter 1 tablespoon canola oil 4-6 cups chicken or vegetable stock 1 cup dry......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunter
Ingredients 4 quail, dressed 3 tablespoons olive oil 1 tablespoon unsalted butter 8 pearl onions, skinned 3 cloves fresh garlic, skinned and chopped 1 red bell pepper, cored and diced......
Filed In: Chef + Plate, Food, Recipe, Restuarant, Toasting the Hunt
Ingredients 4 quail, dressed and split down the backbone 1 pinch salt 1 pinch freshly ground black pepper 1 pinch cayenne pepper 1/8 teaspoon fennel seeds, crushed 4-6 tablespoons aged......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chuck Wagon cook Chef Lenny McNab brings more than 20 years of culinary expertise to his role as executive chef at the Kessler Canyon guest ranch in western Colorado. At......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Lenny McNab Kessler Canyon Guest Ranch Coffee Crusted Lamb Chop Ingredients for the Coffee Crust 1 cup of Starbucks Verona coffee (ground fine) 1 cup of light brown sugar 1/2......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Lenny McNab Kessler Canyon Guest Ranch Serve with Truffle Mashed Potatoes & Grilled Asparagus Coffee Crusted Cowboy Steaks Ingredients 2 26-ounce steaks (Chef prefers bone-in ribeye) Garlic...
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Author: Fred Minnick Chef Lenny McNab Kessler Canyon Guest Ranch Filet of Elk Ingredients 2 5-ounce center cut elk filet mignons 1 tablespoon garlic, minced 1 tablespoon chopped fresh thyme 1/2......
Filed In: Chef + Plate, Food, Recipe, Resturant, Toasting the Hunt
Tim Creehan has risen to culinary heights in Destin, Fla., but the home of the beautiful white beaches isn’t where he started. The award-winning chef was born in Hartford, Conn.,......
