Josh’s Culinary Endeavors

After a little inspiration from last week’s cooking class, I decided to cook duck. I didn’t want to reinvent the wheel, so came up with a new pizza recipe.

I made a smoked duck breast, mango and jalapeno pizza on ciabatta with a homemade garden fresh pizza sauce, Kalamata tapenade, smoked provolone and topped with feta.

I have to admit… that was the best pizza I’ve ever had. For dessert I made a silky coffee creme brulée.

Smoked Stuffed Texas Quail with an Ancho Ginger Honey Sauce on top of Texas Wild Rice and Pumpkin Seeds

Quail
Stuff quail with venison and pork sausage and cilantro, wrap quail in two strips of bacon.
Smoke quail on grill until internal temperature is 170 degrees.

Sauce
Sautee onions, carrots and garlic until carmelized.
Add 1.5 C. veal stock (my new best friend)
Soy sauce
Ginger
Add reconstitituted ancho, sandia and chipotle peppers
Cilantro
Blend in blender or use boat motor
Add honey to desired sweetness