Meat & Greet No. 2: Things That Used to Fly
May 20th, 2008 | By hank | Category: Uncategorized | Comments | 4 Comments |
It’s that time again, time for the food world to gather and chew the fat over meat. I was happily surprised at the response to the inaugural Meat & Greet: Offal, and this month I am making it easier with the theme, “Things that used to fly.” You can thank Holly for that one; she used it as the theme to a party we had some years ago.
So, your task, if you choose to accept it, is to send me a recipe whose main ingredient is something that once flew. Now normally this means birds, and I will accept entries from anyone who does something with ostrich, emu, kiwi bird, penguin or any other flightless bird. But I will also accept flying fish, grasshoppers, flying beetles or anything else that once flitted about you feel like entering. No hummingbirds. I like hummingbirds.
You may be getting the sense that a chicken recipe ain’t gonna cut it. Well…not necessarily, but it better be a damn good chicken recipe. I will be judging off the following:
- The type of flying thing. You get points for going off the beaten track.
- The piece of the flying thing you use. If you do chicken, a mediocre dish with gizzards will be rated about as high as a good chicken breast recipe.
- How good the dish is. Let’s face it, taste is the most important factor here. If you truly have a fan-freakin’-tastic chicken breast recipe, go for it.
- I will also consider the use of multiple flying things (No, you can’t just go buy a turducken.) as well as overall creativity.
So, go forth and give me your best shot. You have until June 30 to enter. Here’s what I need:
- A permalink to the post
- The url of your blog
- A small (no length longer than 100 pixels) image of the dish
- Your name and your blog’s name
- Where you are from
Send this all to me at: scrbblr AT hotmail DOT com
Looking forward to seeing what you come up with!
I will definitely have to play in this round!
I don’t have any pigeons to try this recipe I found in a 1939 cook book but am sending it along in case someone would like to try it.
POTTED PIGEONS
6 pigeons, 3 slices bacon, any stuffing, 1 diced carrot, 1 diced onion, chopped parsley, hot water or stock, 1/4 cup fat, 1/4 cup flour, buttered toast.
Clean & dress pigeons, stuff, truss, and place them upright in a stew-pan on the slices of bacon. Add the carrot, onion, & parsley, cover with boiling water or stock. Cover the pot closely & let simmer 2-3 hours, until tender, adding boiling water or stock when necessary. Make a sauce of the fat & flour & 2 cups of the stock remaining in pan.
Serve each pigeon on a thin piece of moistened toast and pour gravy over all!
This is where I wish I still had some pheasants in the freezer!
What a bummer…I missed this… :0(