Mongolian cuisine is influenced by the harsh continental climate that dominates the region, and by the cultures of its Russian and Chinese neighbors. While the use of vegetables is limited, eating camel is consumed as a delicacy. The cuisine primarily consists of dairy, meat and animal fats. The nomads of Mongolia sustain their lives directly from the products of domesticated animals including yaks as well as game. Even horse meat is eaten and can be found in most grocery stores. A diet high in fat is extremely important for the people of Mongols to withstand the harsh cold winters and physically demanding life.
Whatever you do, Don’t Over Do It!
Leading up to Christmas Day, I kept hearing the same thing from my home health nurse, from my doctor and most of all from my family. Don’t over do it. I’m only now reaching the half-way point in healing process from open heart surgery. The only restriction that remains (besides stretching and bending) is the “don’t over do” rule. What does that mean exactly?
Continue reading “Whatever you do, Don’t Over Do It!”Pinwheel Spiral Party Platters
Our usual plan to ring in the New Year is to get together with my sister and her young family. We play cards, drink sparkling cider and munch the night away. This year, plans may change at the last-minute. We won’t know the plans for New Year’s Eve until the evening before. So we are on standby mode.
A Royal Presentation – Pork Crown Roast with Fruited Sausage Stuffing
This beautiful Crown Roast come to us from Betty Crocker. Who would have thought it, right? I have a bucket list of recipes I’m dying to try, yet for one reason or another, haven’t. Usually, these shortfalls are a direct result of that undeniable excuse – life.
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Japanese Glazed Chicken Wings
This yummy, sticky finger-food is a delicious adaptation of my Japanese Glazed Drumsticks. It makes for a wonderful appetizer or a welcome addition to any game day munchies. It’s been a big hit with my guys. I even served these wings for my Dad’s appetizer inspired birthday party. While there is a little work involved; these are so delicious it’s well worth the effort. Just be sure to include some wet-wipes as the chicken is sticky-good.
Garlic White Cheddar Mac and Cheese with Spam
Boxed Mac and Cheese with Spam? Really? Are you actually blogging about boxed Mac and Cheese with Spam? Have you lost your mind? Those are the thoughts going through my mind as I type this post.
Continue reading “Garlic White Cheddar Mac and Cheese with Spam”Rigatoni and Chicken Bake with Artichokes
Did you know that the artichoke, specifically the globe artichoke, is actually the unopened flower bud of a thistle-like plant. These unopened flowers were a passion of Catherine de Medici in fifteenth-century Florence, Italy. Catherine became the wife of Henry II, king of France. King Henry excluded Catherine from the political arena. Upon his death, she became ruler of France through her sons, each of whom she outlived.
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Portobella Mushroom Ravioli
We all love the convenience of store-bought prepared foods – those heat and serve wonders that make life a little easier. With a little fuss; a store-bought Mushroom Stuffed Ravioli Pasta can be transformed into a flavorful; rich dish that is as attractive as it is yummy. When served with a tossed salad and warm garlic bread or Buttery-Chive Crescent Rolls the family can gather around the dinner table with lightening speed.
Christmas Morning Blueberry Muffins with Brown Sugar Crumb Topping
Do you have a Christmas Morning tradition? Fresh baked Blueberry Muffins were a tradition on Christmas morning when Kiddo was a little munchkin. Now that he’s a grown man, I could not let the Blueberry Muffins simply fall by the wayside.
Continue reading “Christmas Morning Blueberry Muffins with Brown Sugar Crumb Topping”Onions, Peppers and Italian Sausage over Linguine
This recipe came from Christina over at It’s a Keeper. She promotes products, (receiving samples and compensation for her endorsement). In the case of this recipe, Christina was promoting a particular brand of sausage. I chose to go with the best deal at the market rather than her recommended brand name. Whatever sausage you use is entirely up to you – just make sure it’s Italian Link Sausages in their casing.
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Tipsy Christmas Eggnog
This wonderful, rich and just a little tipsy Eggnog is the perfect “punch” for a Christmas gathering of family and good friends. There’s something about the magic of Christmas that brings Victorian visions to mind. Candle-lit rooms, and well dressed people embracing the blessings of the day. Young girls dresses in velvet and boys in their knickers. I love old-fashioned holiday celebrations. And I adore Eggnog.
The Quail Experiment of Lemon, Rosemary and Garlic
The very first time I served my family quail, I knew absolutely nothing about how to properly prepare the tiny birds. A search on the internet and you will discover “brine”; “Don’t brine”; “Bake”; “Broil” and so on. No one seems to agree on the “proper” or “correct” way to handle quail. The one thing all these well-intended advisers had in common is that Quail is touchy – if not properly prepared; you will have dried out meat. The same can be said about Cornish Game Hens. So I’ve decided to approach Quail in the same way I do Game Hens. Naturally, the roasting time will need to be greatly reduced. My biggest advise now that I have prepared a quail or three is this – when you remove the quail from its packaging, try not to laugh. The urge will be there. Poor birds with their skinny little bird legs! Even after being stuffed with herbs and citrus, they remain skinny, funny looking creatures.
Although this marks my second share on the subject of roasting quail, it was actually my first attempt at roasting Quail. The recipe I used was an adaptation of a Cornish hen recipe that was delicious. As luck would have it, the recipe worked very nicely for quail as well. I have since learned that a little common sense and a lot of aromatics will render delicious although be it tiny birds.
If you are feeling a bit adventurous, you might also want to try Quail stuffed with Vegetable Rice. Either recipe would be a delight to serve at a small, intimate New Year’s Eve supper.
Quail with Lemon, Rosemary and Garlic
12 Quail
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup chicken broth
4 sprigs fresh rosemary, for garnish
Preheat oven to 425 degrees.
Rub quail with 1 tablespoon of the olive oil. Lightly season quail with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each bird. Arrange in a large, heavy roasting pan, and arrange garlic cloves around birds. Roast in preheated oven for 10 minutes.
Reduce oven temperature to 325 degrees. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over birds. Continue roasting about 10 minutes longer, or until birds are golden brown and juices run clear. Baste with pan juices every few minutes.
Transfer birds to a platter, pouring any cavity juices into the roasting pan. Tent birds with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut birds in half lengthwise and arrange on plates. Spoon sauce and garlic around birds. Garnish with rosemary sprigs, and serve.
Ring in the New Year with Surf and Turf
This wonderful, elegant Midnight Supper can be served as a four or five course meal. The main Entrée (Surf and Turf) can be served together with the two sides of complimenting vegetables or as a Seafood course with one vegetable and Meat course with the other vegetable.
Pan Seared New York Strips with Garlic Butter and Grilled Potatoes
It’s hard to have a nice steak dinner out when you can cook up some awesome steak-house suppers at home. The only advantage I see for dining out is that someone else cleans the mess. When you have help in the kitchen, part of the joy of dinner is the time spent together in the kitchen. Not only do you have the wonderful time creating together, but you save a pretty penny, too.
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It’s Time to Spice Up Your Living-room Tail Gate Party!
This week for our tail gate party, we’ve got a couple of hot dishes; a couple of cold dishes and just to round things out a bit, some spicy brownies. Who said Football Snacks had to be beer nuts and a six-pack? A little zig, a little zag and a whole lot of fun.
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Welcome to Rosemarie's Kitchen 