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Recipes For Wild Boar – A Tasty Recipe For Wild Boar Meat

admin — Thu, 02 Sep 2010 20:20:45 +0000

You can either take those recipes with some or no alteration and prepare new dishes or you can prepare wild boar meat with your of your own recipes.

There are a few things that you should know before handling the wild boar. Since pork meat is lean in fat that is why its fat is called soft fat. While the fat of the domestic or production pork which is a relative of the wild pork is called soft fat.

Since pork has lesser fat in its meat it requires lower temperature to be cooked than those required by the meat of other animals. You have to be careful while handling it because if you leave the meat unattended you can easily overcook it.

There are different recipes for pork that you can use. Some of the recipes for wild boar are pork meat chops with rice, barbequed pork, wild pork meat stew and soup, boar loaf, sweet and sour pork meat, wild pork meat with exotic sauce, boar meat curry, boar meat burgers and meat balls etc.

I am going to share with you my recipe which I call Stir fried boar meat with Almond mush. This recipe for wild boar is as follows: You need:

Wild boar meat 5 lb
4 minced garlic,
4 minced cloves
Olive or any other cooking oil 150 – 250
5 diced cloves of spring onions
Dashed almonds 400 grams

Procedure:

Allow the meat to marinate for 6 hours. Cut the meat into thin slices. Mix garlic and wine in a bowl. Put the cooking or the olive oil in the fry pan and heat it. With the onion stir and fry meat for 4 to 5 minutes. Cook for 4 more minutes after adding almond mush.

To prepare the Almond mush:

Blend the following ingredients in a bowl for the almond mush.
2 Tbs white pepper
1/2 Tbs of black pepper
3 Tbs. teriyaki glaze
3 Tbs sherry
1/2 Tbs soy sauce

You can present it with rice or fried vegetables.

Recipes for the green grass meat are exclusively available in the market and the most revealed recipes are of the wild boar meat.

Article Source: http://EzineArticles.com/?expert=Josie_Dickson

The Best Fish of All is Wild Salmon From Alaska

admin — Thu, 02 Sep 2010 20:20:07 +0000

General awareness of what constitutes healthy food and what constitutes junk food is on the rise, and if we are to compare it to the general awareness of the issue of only a decade or two ago, the increase is really quite amazing. Study upon study has been published in recent years detailing-with scientific exactitude-what the good and the bad are in the average diet, and how to maximize the former and minimize the latter. A conclusion that has been present in virtually all of these studies: consuming more seafood, effectively incorporating it into our regular diets is one of the most significant changes we can make. Of the varieties of seafood being touted as particularly beneficial to our health are those with low levels of artificial contaminants, like wild Alaska salmon.

The great thing about salmon caught in the wild and teeming waters off the coast of Alaska is that the ecosystems they occupy are still relatively free of pollutants-unlike the open waters being prowled by other fisheries, or the waters of artificial fish farms (especially the latter!). Wild Alaska salmon, just like the vast majority of fish caught in the pristine Alaskan waters, has negligible or directly nonexistent levels of PCBs, mercury, and other contaminants that are particularly common in fish raised and harvested in fish farms which, unfortunately, are providing a lot of the fish that we find in our supermarkets and seafood stores. That is why it is so important to check the label on any seafood product to make sure that it was caught in the wild.

Yet not all wild seafood products attain the nutritional excellence of wild Alaska salmon; in reality, few of them even come close! What wild salmon from Alaska is so rich in is the oh-so important molecule known as omega 3 fatty acid, which contributes to better health in a wide variety of ways. Omega 3s are absolutely necessary in our bodies, but we cannot produce them on our own; though there are plant sources of this vital molecular compound, they pale in comparison to wild Alaska salmon (both in sheer quantity and because our bodies have to work harder to make the plant variety serve a purpose). So, if you want a more stable heart, a stronger immune system, better cholesterol, and a more vigorous brain…eat some more Alaska salmon, caught in the wild!

Great tasting Alaska seafood is a healthy way to feed the whole family. You’ll find a ton of great nutrition information at the Alaska Seafood Marketing Institute’s website.

Article Source: http://EzineArticles.com/?expert=Allie_Moxley

It Just Doesn’t Get Any Better Than Wild Salmon

admin — Thu, 02 Sep 2010 20:19:24 +0000

Anybody interested in eating healthy foods knows about the benefits of wild Alaska salmon, but it’s not only the health-nuts out there that are big on this exceptional food source. With the Alaskan fishing industry making salmon a common item in supermarkets and seafood markets all across the country, even regular old food lovers (yes, even the ones that could care less about health benefits) know of and are obsessed with wild Alaska salmon. The mere sight of fresh, wild salmon is enough to make it an unforgettable memory, such is its appeal. Once the flavor and texture have been tried out for the first time, any person is virtually guaranteed to become a lifelong addict to salmon. With that in mind, it’s important to have plenty of ideas for wild salmon recipes, so that one can enjoy this unique fish in a thousand and one different incarnations.

A key bit of information for any person learning how to cook and treat salmon in general, is the fact that salmon is better a little raw on the inside than totally cooked through. It isn’t a coincidence that salmon is one of the most popular species of fish for preparing sushi; as long as the meat is fresh (and better so if it’s wild) and has been caught and treated properly on the vessel it was caught by, you can rest assured that raw salmon is simply spectacular. But not a lot of people are turned on by the idea of raw meat, so most wild salmon recipes obviously include cooking the fish.

An alternative to cooking with heat, however, is to cook with acid-citric acid, for example. A popular dish by the name of ceviche is made by cutting fish (salmon in this case) into relatively small chunks (somewhere between a half-inch and an inch) and letting it steep, along with some veggies like bell peppers and onion and cilantro, in a lime-lemon juice mixture, lightly condimented. After a few hours of sitting in the citric juices, the acids literally cook the flesh, rendering it more appealing and appetizing.

Whatever kinds of wild salmon recipes you are putting together, however, the key is to let the taste of the salmon shine through, not to bury it under the flavor of other ingredients. No wonder that perhaps the most popular of all wild salmon recipes-grilled wild salmon with no more than a little salt and lemon juice added during cooking-also happens to be one of the simplest.

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

Article Source: http://EzineArticles.com/?expert=Allie_Moxley

Turkey Gyros And Wild Rice Soup

admin — Thu, 02 Sep 2010 20:18:57 +0000

Turkey Gyros 2 tablespoons of water 1 pound of ground turkey 1 teaspoon of salt 1 tablespoon of lemon juice ½ teaspoon of dried oregano leaves ½ teaspoon of ground cumin 2 cloves garlic, crushed ¼ teaspoon pepper 2 tablespoons of canola or olive oil 1 small onion, chopped (about ¼ cup) 2 cups of shredded lettuce 4 pita breads (6-inch diameter) 1 tablespoon of snipped fresh mint or 1 teaspoon of dried mint leaves ½ cup of plain yogurt 1 small cucumber, seeded and chopped (about ¾ cup) 1 medium tomato, chopped 1 teaspoon of sugar Mix ground turkey, lemon juice, water, cumin, salt, pepper, oregano, onion and garlic. Shape into 4 thin patties. Cook the patties in canola or olive oil over medium heat, turning frequently until done, about 10 to 12 minutes. Split each bread with a knife halfway around the edge. Separate to form a pocket. Place patty in each pocket. Top with lettuce. Mix snipped mint, sugar and yogurt. Stir in the cucumber. Spoon onto lettuce. Top with tomato. Wild Rice Soup 1 medium carrot, coarsely shredded 2 medium stalks of celery, sliced 1 small green pepper, chopped 1 medium onion, chopped (about ½ cup) 3 tablespoons of all-purpose flour 2 tablespoons of butter or margarine ¼ teaspoon of pepper 1 teaspoon of salt 1 cup of water 1½ cups of cooked wild rice 1 cup of half-and-half 1 can (16 ounces) of chicken broth ¼ cup of snipped parsley 1/3 cup of toasted slivered almonds How to Cook Wild Rice: Wash 1 cup of wild rice by placing in wire strainer. Run cold water though it, lifting rice with fingers to clean thoroughly. In a 3-quart saucepan, heat 2½ cups of water, the rice and 1 teaspoon of salt, if desired, to boiling stirring once or twice. Reduce heat. Cover and simmer until tender, about 40 to 50 minutes. Cook the rice for about 30 minutes. Add ¼ cup of water, if the rice seems to be sticking to the saucepan. Remove rice from the saucepan and set aside. Stir and cook the carrot, celery, green pepper and onion in butter in 3-quart saucepan until the celery is tender, about 5 minutes. Stir in pepper, flour and salt. Stir in chicken broth, water and wild rice. Heat till boiling. Then reduce heat. Cover and simmer, stirring occasionally, about 15 minutes. Stir in the almonds, parsley and half-and-half. Heat just until hot (do not boil). About Wild Rice: Wild rice is the seed of grass that grows in the marshes. It has a distinctive, nutlike flavor and is dark green and brown in color. Because it can more expensive than other rice like white rice or brown rice, it is sometimes combined with white rice or brown rice to save on cost. One cup of uncooked wild rice equals to about three cups of cooked rice. Wild rice is considered a grain. Some other grains include bulgur, barley, kasha and cracked wheat. Michael Russell Your Independent guide to Recipes [http://recipe-guides.com] Article Source: http://EzineArticles.com/?expert=Michael_Russell

The Different Types Of Organic Food Stores

admin — Tue, 31 Aug 2010 23:25:12 +0000

Organic food stores are popping up everywhere. No matter if they specialize in just supplements, or if they are a nationwide chain that supplies everything from nuts to cleaners, these stores are becoming more and more in demand.

As the demand for organic food products increases, so will the stores that specialize in the natural and organic food that consumers are desiring. Several stores exist that will help consumers in their quest for the best.

Well-known food stores are sometimes hard to find. However, Wild Oats Market is a nationwide grocery chain that is found in the United States and Canada. According to their website, they were founded on a “vision of enhancing the lives of our customers and our people with products and education that support health and well being.”

Not many such companies reach out to as many customers as these organic food stores. They offer supplements, fresh food that is organic, organic household and body care products, and a gourmet deli and bakery.

Their well laid out website offers the consumer recipes, tips on various things such as how to make fruits and veggies last longer, and various organic health news. Wild Oats Market is one of the top such companies for a very good reason.

Thanks to the internet, various types of food stores of organic nature have become more accessible to consumers. If a person has difficulty finding just the right store to shop at, a popular website that may help in decision making is Organic Food Warehouse.

Here a customer can find that one special store to shop at. A person can read about the various stores and can use this site to automatically connect to them. This can be very easy for a customer who does not want to spend a lot of time on the internet searching.

If a large chain of stores is not around, local food stores of organic nature can be found almost everywhere. If someone does not have any clue where to look, a call to the local chamber of commerce can result in the find of a lifetime.

Since many fresh foods of organic nature are grown locally, finding them can be difficult. Although this type of organic food store may just be an open air market, the call can lead to finding local ones.

These food stores can be a great addition to anyone’s household shopping list. Finding the right one however, can be a difficult decision. A person has so many choices including nationwide food chains, local farmer’s markets, and internet stores.

Going green has never been easier on a customer. Local organic food stores are a great addition to the shopping arena.

Renewable Wild Foods – Foraging Locally

admin — Sat, 21 Aug 2010 23:14:30 +0000

Herbs, greens, fruits, berries, nuts, seeds, roots, and mushrooms that people have been using for food and home remedies for thousands of years abound in backyards and local parks, escaping notice unless they’re sold at high prices in health food stores or green markets. Featured as ingredients in restaurants that pride themselves on local sourcing, these wild foods also pop up in gardens, to be summarily destroyed as “weeds.” Yet many of these common, free renewable resources are better-tasting and more nutritious than the produce you normally buy.

Here’s how to learn about this fascinating subject correctly:

1. Identify anything you’re going to eat with 100% certainty. Some wild plants are poisonous, and they may resemble edible species.
2. Start by learning a few species that lack poisonous look-alikes well. Follow them through the seasons before expanding your repertoire.
3. Watch what you’re picking so nearby poisonous plants don’t inadvertently wind up in your bag.
4. Eat small amounts the first time, in case of allergies or other adverse reactions.
5. Collect only a small fraction of very common wild species where they’re abundant. This is more efficient and leaves no ecological footprint.
6. Avoid contaminated or sprayed areas such as regions within 50 feet of heavy traffic (where heavy metals settle), or railroad rights-of-way, which are sprayed.
7. Rinse off your harvest before preparing it.

Here’s one example of a common edible species, below. You’ll change your connection to our local ecosystems, and your food choices, forever:
Sassafras (Sassafras albidum)

This common edible tree with a history, and the original source of root beer. It’s easy to recognize because it has 3 kinds of fragrant leaves, all smooth-edged: one is oval, one is 3-lobed, and one is mitten-shaped. This medium-sized tree bears loose clusters of small, yellow, 5-petaled flowers in mid-spring, followed by ovoid, blue-black berries. It grows in great abundance in the woods and thickets, along roadsides, and at the edges of woods. To find restaurants using local food, click here. To learn more about local foraging in the New York area, click here.

Intolerant of shade, any saplings that don’t come up in full sunlight can’t survive, so you can pull them up, and they’re in season all year. Wash off the roots and simmer them, covered, 20 minutes. Native Americans used this tasty tea as a spring tonic, and Europeans in the 1500s profited by exporting and selling this native herb with claims for its health benefits growing in lock step with their greed. Eventually, it was supposed to cure everything. Unfortunately, everything includes sexually transmitted diseases, and soon anyone holding a cup of sassafras tea was suspected of having syphilis or gonorrhea. The bottom dropped out of the sassafras market, and the merchants were ruined.

Today, you can chill the tea and stir in chilled sparkling water and a sweetener to make root beer. Or peel the root’s soft cambium, the thin, white layer surrounding the wood, and use it in place of cinnamon to make very exotic-tasting drinks and desserts.

Beware! The Food and Drug Administration removed sassafras from the market when an experiment showed that if you have only the equivalent of 200 cups of sassafras tea, made from artificial concentrate, every day for only 2 years, and you happen to be a rat, you’ll have an increased chance of developing liver cancer. Rats change safrole, the active constituent, into a carcinogen. Humans don’t, and no one ever got sick from drinking sassafras tea. Also, heat destroys safrole. Furthermore, beer, due to its alcohol content, is 14 times a carcinogenic to humans as sassafras is to rodents, and beer’s still available for sale.

Steve Brill is a full-time, freelance, seasonal naturalist and environmental educator, as well as an author, who teaches people about the abundant, renewable wild foods that most of us don’t recognize or notice, hidden anywhere there’s greenery.

Article Source: http://EzineArticles.com/?expert=Steve_Brill

Getting Wild Flavours Into Your BBQ Food

admin — Sat, 14 Aug 2010 23:26:16 +0000

Cooking on a BBQ is great for getting out of the steamy kitchen and enjoying what nature has to offer while we prepare our food. There is something about cooking in the open air that makes the food taste that little bit better, provided we haven’t burnt it to a cinder on the grill.

Why not go one step further with you outdoor cooking and really infuse it with the taste of nature! A fantastic way to do this is by smoking your food. The smoker has been around for a long time but is starting to see a dramatic increase in popularity. Generally peoples interest and curiosity with food has grown immensely in the last ten years, and with that comes a desire to test out interesting ways to cook and flavour food.

The smoker offers the budding chef a great opportunity. The idea is that instead of grilling your meat under high temperature for a short time, smoking allows the meat to cook slowly under a comparatively low heat. The meat is cooked by the hot gasses and smoke from the fire, hence the name smoker.

The really interesting part is when you start to look at how you can vary the meat flavour by varying the fuel to the fire. Changing your fuel from charcoal to hardwood and then from one hardwood species to the next has a huge impact on the final taste of the cooked meat. The smoker offers an inquisitive mind a whole world of smoking options and experiments to be carried out!

Smokers are available to buy from all the usual home and garden stores, but continuing on with the theme of exploration and experimentation, a fun option is to design and build your own smoker. This is actually a lot easier than you might think. The only raw material you are likely to have to go looking for is an old oil drum.

Once you’ve got your oil drum you can arrange it in a chimney configuration, open at the top, with a fire at its base. After cutting a door in the side to allow access, a series of meat grates can be simply added to rest the meat on. Then let the culinary experimentation begin.

Wild Caught Salmon Versus Farm Raised Salmon

admin — Fri, 23 Apr 2010 17:35:53 +0000

Salmon is my favorite fish. I like the pink color, rich texture, and delicious light
taste. Salmon has omega 3 fat, which is all the rage now. Omega 3 is considered an
essential fat that most Americans don’t get because of the depletion of the omega 3
fats in most other foods. Salmon is also a quality protein chocked with lots of vitamins
and minerals. So, salmon is both delicious and healthy, the problem is which to choose,
wild caught or farm raised salmon.

Recently I viewed a program on television about farm raised salmon and as a result
I switched to wild caught. The central message in this program was that farm raised
salmon are not as healthy as wild caught ocean salmon because of their diet. Their
claim was that farm raised salmon are feed pellets that have been found to contain
unsafe levels of mercury. Fish that have high mercury levels are usually found in
mercury contaminated waterways. The pellets fed to farm raised fish are said to be
made partly from contaminated fish. The wild caught salmon are caught far out in
the ocean, usually in cleaner waters in Alaska and other remote waterways.

The problem with wild caught salmon is; “When is wild caught salmon, really wild
caught salmon?” The main controversy with wild caught salmon is that some companies
lie and tell you your salmon is wild caught when it is not. Then there is the lake
salmon, the river salmon, and the Alaskan ocean salmon. I have seen each of these
labels on all types of salmon packages. Which salmon really comes from so-called,
safe non-contaminated waters? Which salmon is correctly labeled? Fish markets and
restaurants have been caught lying about the origin of their salmon, so when are
we to know.

Now, back to farm raised salmon. I spoke with my butcher who told me, simply that it
is not true what they said on the program about farm raised salmon, that show was
sensationalized and a lot of the facts were missing. Others were waiting in line,
so I did not have time to get the details from him, but he seemed to be upset that
the show was aired at all.

The next question is, “Is the mercury in salmon or any other fish really all that
harmful?” According to fish experts, most of the mercury ends up in the skin of the
fish, so provided you don’t eat the skin, you should be fine.

My personal experience with mercury contamination happened many years ago. I consumed
fish almost exclusively for my protein, but I ate a wide variety of fish, and it mostly
came from eating out. I also ate a disproportionately large amount of salmon. At that
time, I did eat the skin. A few years later, after I limited my fish to twice a week
and did not eat the skin, my contamination level went way down. You are probably wondering
how I found out that I was contaminated with high levels of mercury. At that time I
belonged to a profession that was tested for mercury because we work close to it. It was
determined that the mercury I worked close to was not my source of contamination, so the
only other possibility was my frequent consumption of fish.

My conclusion is that fish, including salmon, comes from all over and as long as I don’t
eat the skin, I don’t need to worry about the source. But, that said, I do try to focus
on eating salmon from the ocean, with no guarantees it came from clean ocean waters.
My conclusion is that we can’t trust anything we eat. If you think there may be mercury
contamination in your fish, just don’t eat the skin.

Lois Center-Shabazz is the founder of the personal finance website, Msfinancialsavvy.com and the author of the award-winning book, Let’s Get Financial Savvy! Msfinancialsavvy.com

Article Source: http://EzineArticles.com/?expert=Lois_Center-Shabazz

Wild Game Meats – How To Choose And How To Cook

admin — Fri, 23 Apr 2010 17:31:39 +0000

For years, wild game meats have been a part of restaurant menus, as chefs have perfected their culinary skills on these savory, low fat meats. Now, as these meats are becoming more available to the general public, there’s been increased interest in how to prepare various cuts, including bison, elk, ostrich, alligator, rattlesnake, and more.

If you’re at all doubtful about trying wild game, don’t be. The market for these lean, easy to prepare meats is exploding as more and more people experience how good they taste. They’re actually more simpler to prepare than traditional meat and in fact, need to be cooked less due to their low fat content.

Several dozen varieties of wild game meat are now available, usually via specialty internet providers. Here are just a few examples to consider: ostrich, buffalo, elk, caribou, alligator, and elk. Or, you can try snapping turtle, kangaroo, or llama.

What Type Of Cuts Are Available?

Most of the above examples are available in a variety of cuts. You can typically buy these meats as burgers, steaks, and roasts. Also, wild game sausage is a lean, tasty delicacy and generally available from specialty internet providers. Many can also be purchased as ribs or racks.

What’s The Best Way To Cook?

Wild game meats are just like any red or white meat. If you like marinating meats before cooking, feel free. The only limit is your creativity. Use the exact same marinades as any traditional meats.

As for the actual cooking process, the major factor is not overcooking. Red meats like buffalo, elk, ostrich and kangaroo are extremely lean. Therefore, just like any very lean meat, they are best prepared to medium rare, cooked through. Our personal observation is the main reason why people don’t like wild game meats is because they’re overcooked. These meats can be grilled, roasted, pan seared … the exact same manner you’d cook other red meats.

Recipes for traditional meats are easily substituted with any wild game . We’ve prepared various chili, stew, burgers, and roasts with wild game meats. Want to get a little creative? Try rattlesnake chili, or alligator jambalaya. Or, try ostrich medallions and elk skewers. As you might imagine, the possibilities are indeed endless!

Wild game meats are now more easily available than ever, and waiting for you to try with your favorite meat and poultry recipes. For more information, including availability and free recipes, stop by our resource site devoted to Wild Game Meats.

Article Source: http://EzineArticles.com/?expert=Jim_Hofman

Wild Game Meats – How Do They Taste?

admin — Fri, 23 Apr 2010 17:30:27 +0000

Wild game meats are becoming increasingly popular on dinner tables and restaurant menus, not only due to their lower fat and cholesterol content, but also because they are easy to cook. More and more people are trying such wild game meats like buffalo meat, ostrich meat, alligator meat, and even rattlesnake meat, which are all available via online specialty sources. However, the big question most consumers have is – how do wild game meats taste? As developers of one of the top online websites about wild game meats, we’ve tried just about every type imaginable, in various recipes. While you won’t hear us utter the phrase “it tastes just like chicken”, we’ll give you our own personal taste descriptions for 6 popular wild game meats. Buffalo (bison) meat is much like beef with a few notable exceptions.

Buffalo meat is considerably leaner than beef and contains 30% less fat. Buffalo burgers and buffalo steaks benefit from cooking at lower heat levels, and tend to be a denser texture vs. beef. What that means is a serving of buffalo meat will tend to fill you up faster than a regular burger, for example. Buffalo meat is just a bit sweeter than beef as well. It can be cooked exactly the same way as beef, and can easily be substituted in recipes. Alligator meat has been a staple of Florida menus for years, with good reason. Alligator meat tastes great! It’s usually served as tenders or nuggets, but is also available to consumers as steaks. With a taste similar to veal, alligator meat is a white meat with roughly the same consistency as chicken breast but denser in flavor and somewhat more chewy, but not tough.

Elk are a part of the deer family, and elk roasts, burgers, and steaks are now available. Elk, like most wild game meats, is extremely low fat. Elk meat is dark, usually a deep amber color, and offers a pleasant somewhat sweet taste. Some say it tastes similar to venison. Pheasant: Most have heard of pheasant under glass, but pheasant meat can be prepared in the same manner as any poultry. Pheasant is very mild, similar in taste to a cornish hen. The meat is pink-white and very lean. Ostrich is a very lean meat with low fat content. We likened our ostrich burgers to lean ground sirloin burgers. Best cooked under low heat to medium rare, ostrich burgers are also very low in cholesterol. Lastly, rattlesnake meat. Rattlesnake is often found on southwestern menus as you might expect. In fact, rattlesnake chili is quite popular although rattlesnake can be prepared several ways. Rattlesnake is slightly chewy, similar to chicken breast and the same type of white meat. You shouldn’t be intimidated of wild game meats at all.

These meats available to consumers have been raised under specific state regulated conditions and are intended for individual consumers. In addition to their savory taste and healthy qualities, wild game meats are easy to prepare and increasingly available via online shipment.

Wild game meats like buffalo meat, elk meat, alligator meat, and rattlesnake meat are increasing in popularity due to their savory taste and low fat content. For free wild game meat recipes and more information, be sure to visit http://www.squidoo.com/wildgamemeats

Article Source: http://EzineArticles.com/?expert=Jim_Hofman