Potato & Sausage Latkas with Creamy Squash Puree – Salad with Quail Eggs Baked in Tomato Cups

Potato & Sausage Latkas with Creamy Squash Puree – Salad with Quail Eggs Baked in Tomato Cups

This recipe inspiration came from a recipe I saw for full sized…

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This recipe inspiration came from a recipe I saw for full sized eggs baked into plum tomatoes. Shrink all that down and you get quail eggs baked into cherry tomatoes. I also saw a recipe for leek and squash latka’s which turned into potato and sausage latka’s with a squash puree and crispy sage leaves. 

Quail Egg Tarts

Quail Egg Tarts

The first round of pies for the appetizer was simple. Mini quail…

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The first round of pies for the appetizer was simple. Mini quail egg quiches. Simple pie crust, cheese and crumbled sausage and a quail egg baked over the top.

For those of you who don’t know – my friend Jake Spinney has been growing and selling quail eggs for several months now and can be purchased by emailing browofthemtnfarm@gmail.com for more information on quail eggs – check out my post!

Breakfast Pizza with Bacon Sausage and Quail Eggs

Breakfast Pizza with Bacon Sausage and Quail Eggs

What better way to get eggs onto pizza but with cute little…

What better way to get eggs onto pizza but with cute little quail eggs. I’ve seen recipes before that have eggs on pizza, but I couldn’t imagine the humongous chicken egg and all it’s glory sprawled across my pizza. The way to get the eggs perfect to your desired doneness is to pre-poach them so that they are cooked about half way to how you like them and then placing them on the pizza. If you like your eggs gooey and runny, don’t cook them at all, just make little nests and crack them right onto the decorated pie!

Elk & Chorizo Sausage Sliders

Elk & Chorizo Sausage Sliders

I have to admit that these little guys were more delicious then…

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I have to admit that these little guys were more delicious then I had anticipated them to be. I had never had elk before and the ground elk I bought at Noggins Corner @ Alderney Landing (from Martock Glen) turned out to be more delicious then I’d expected. The meat was very rich without tasting gamey (an effect of a farm raised diet) and would have made delicious burgers on their own. If you like a juicy burger then you should incorporate some additional fat into it. The elk on it’s own had a fair amount of fat, but for a juicy burger more would be required.

Beef and Sausage Meat Loaf with Carmalized Maple Bacon

Beef and Sausage Meat Loaf with Carmalized Maple Bacon

Finecooking.com has a great “build your own meatloaf” interactive site, that allows…

Finecooking.com has a great “build your own meatloaf” interactive site, that allows you to make a recipe out of your favourite ingredients or the ingredients you have on hand. I made a similar recipe last year and I was really excited to break it out again. I served this with focaccia, brussel sprout and kale salad, and sweet potato fries. Make sure you are familiar with the spices in your sausage. My sausage had a lot of fennel so I shouldn’t have added as much as I did.

Beef and Sausage Meat Loaf with Carmalized Maple Bacon

Ingredients

  • 1 lbs lean ground beef
  • 3 chorizo sausage links (or any other sausage)
  • 2 heaping tsp of dijon mustard
  • 2 eggs
  • 2 tsp Worcestershire sauce
  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fresh thyme
  • 2 tsp fresh chopped oregano
  • 0.5 lbs of bacon (preferably local – preservative free)
  • 1 tsp smoked sweet paprika
  • 0.5 chopped jalapeno (or to taste)
  • 2-3 tbsp maple syrup
  • 2-3 chopped garlic cloves

Instructions

  1. Heat your oven t0 350F.
  2. Add all ingredients into the bowl before mixing.
  3. Cover the top of the meatloaf with the bacon, slightly overlapping, across the equator.
  4. Cover the meat loaf with foil. This is going to prevent the juices from evaporating in your oven and help keep the meatloaf moist.
  5. Cook covered for 45 minutes. Check on the meat. It should been cooked thought or almost cooked through. Raise the temperature in your over to 400F and remove the foil. Cook for ten minutes until it is cooked through.
  6. In the last five minutes (once everything is cooked) turn on the broiler (optional) and pour the maple syrup over the top of the bacon. Cook until the broiler for a few minutes to caramelize the maple bacon. DO NOT LET IT BURN!
  7. Let the meat rest for 10 minutes before slicing and serving.
  8. **Optional – skim off some of the fat from the reserved juices, and discard. Heat a skillet with a tbsp of butter, sautee some mushrooms, and onions until translucent and add 2 cups of juices. Simmer, stirring, for 5-10 minutes until reduced and thickened. Make a slurry (my adding 1 tbsp of flour to 0.5 cup of water, still well, (no clumps), and whisk to reduction to make a gravy.
http://www.constantvessel.com/beef-and-sausage-meat-loaf-with-carmalized-maple-bacon/

Tacos! With delicious quacamole

Tacos! With delicious quacamole

As much as I am deep into a local eating kick –…

As much as I am deep into a local eating kick – I have always said I will never be able to live the ‘100 mile food challenge’ until I live within 100 mile of an avocado tree. I just love avocados, and as much as I appreciate local food and supporting the local economy, I refuse to forget that I live in a modern world allowing me access to delicious ingredients. I love Greek olive oil, I love French cheese, I love Italian wine, and I’m not going to give those things up anytime soon. As with a healthy diet, I believe in moderation, and being educated and knowledgeable with everything you eat.