Edible Portland» Meat and Poultry

Meat and Poultry
RECIPE INDEX Beans and Legumes Bread Breakfast Cheese Condiments, Dressings, and Sauces Cookies, Cakes, and Pies Dessert Drinks Eggs Fruits and Berries Gluten Free Grains and Rice Holiday Meat and Poultry Nuts Pasta Preserves and Pickles Salad Seafood Snacks Soup Vegan Vegetables Vegetarian Wild Foods Pork Picadillo Filling This tamale filling reveals Spanish influence. Its mix of sweet and sour flavors seems startling, but is actually very friendly and delectable. Chipotle Chicken Filling This banana leaf tamale filling is as easy as it gets – with only 2 ingredients! Achiote and Chicken Filling Banana leaf tamales can be filled with just about anything that you think sounds delicious. Here is a deeply red hued and delicious chicken filling for you to use or draw inspiration from. Edible DIY: Banana Leaf Tamales A step-by-step guide to making banana leaf tamales filled with winter staples. These lovely parcels are beautiful and delicious! Chicken Broth with Pasta and Parsley The ultimate winter comfort food, this new take on chicken noodle soup is chock full of vitamins and packed with the fresh flavor of parsley. Espresso Stout–braised Pork Shoulder Inspired by the Laurelhurst Brewery’s Espresso Stout, this recipe makes for a hearty entree. The flavors of the beer and coffee combine to create an earthy sauce, perfect for coating shredded pork shoulder. Goat Cheese-Filled Pappardelle with Leek and Sausage Sauce Italian food authority Marcella Hazan provides the inspiration for this pasta dish, in which sheets of fresh pasta are filled and sliced into broad, flat noodles. Lamb with Green Garlic This classic passover dish, with the addition of slow-cooked green garlic, is a knockout. Lion’s Head Meatball Stew A simple, scrumptious stew for a Chinese New Year feast or a cold winter’s night. Sage Sausage Stuffing This crispy and custardy stuffing is as simple as can be. Pappardelle with Pancetta, Chestnuts and Parsley This combination of flavors is familiar in stuffing, but takes on new life when tossed with pasta. Chicken Tinga Jenn Louis of Lincoln shares her spicy, smoky chicken dish. Roasted Pork and Apples with Cream Gravy Chefs and consumers are reviving the market for healthy, free-range pork with sufficient marbling. Homemade Bacon Why bring home the bacon when you can make it yourself? Abigail’s Best Burgers Abigail Chipley got plenty of practice making burgers when she purchased a half cow from Carman Ranch in Eastern Oregon. Here is Abigail’s favorite preparation for grass-fed ground beef. Sirloin Steak with Poblano Pepper Sauce Freshly roasted poblano peppers bring heat to this traditional New Mexican dish. Roman Grilled Chicken – Devil’s Style Chef Cathy Whims, owner of Nostrana, shares this recipe for marinated chicken that you flatten and grill. Grilled Lamb with Minted Yogurt These grilled lamb skewers are perfect as decadent appetizers, or a winning main course. Braised Lamb Shanks with Caramelized Shallots and Pears From David Machado, Chef/Owner, Lauro Kitchen Brussels Sprouts and Bacon By Jason Barwikowski, Chef, Clyde Common Butter-Rubbed Roast Turkey with an Apple Cider Glaze From The Thanksgiving Table by Diane Morgan Grilled Quail with Hazelnuts, Huckleberries, and Apricot Curry Sauce Recipe by Dale Rasmussen, Chef, The Resort at the Mountain Lauro Kitchen Cheeseburger with Pommes Frites and aoli. Coniglio alla Romana (Rabbit Roman Style) Red wine vinegar, garlic, anchovy, sage and rosemary season this rabbit recipe from Chef Cathy Whims, Nostrana Paley’s Crisp Pan-Fried Lamb Tongue with Spicy Saffron Aioli From Vitaly Paley, Chef/Owner, Paley’s Place Braised Beef Short Ribs, Red Wine, Rosemary, and Gremolata From Nancy Forrest, Chef Instructor, In Good Taste Cooking School Pinot Noir Braised Duck, Savoy Cabbage and Roasted Shallots From: Executive Chef, Kenny Giambalvo, Bluehour Hazelnut Crusted Chicken Breast with Clear Creek Pear Brandy Recipe from Ambrosia Restaurant & Bar, Eugene, Oregon Grilled Quail with Sweet Chile Jam From Jon Beaker, ACME Food + Drink Spiced-Rubbed Grilled Lamb and Arugula from Maya H. Klein, Instructor, In Good Taste Cooking School and food consultant