Nicholas Said:Any Gross, Yet Edible, Recipes Out There?
We Answered:pistachio pudding (looks like something else)
sardines in tomato sauce
Kelly Said:any good ostrich meat recipes?
We Answered:Ostrich Steak
4 4-oz. ostrich steaks, no more than 3/4 inch thick
2 tbsp. Worcestershire sauce
Â¼ tsp. garlic salt
Â½ tsp. salt
Â¼ tsp. lemon pepper
Sprinkle spices and Worcestershire sauce over steak. After high temperature has been reached on indoor or outdoor grill, place steaks on rack long enough to sear rack marks on the steak. Turn the steaks around Â¼ turn to create diamond shapes. Continue cooking on each side until the juices run clear or internal temperature reaches 150Â° F (medium done).
Felix Said:I need a good recipe for ostrich steaks? any ideas?
We Answered:Ostrich Steaks
Ostrich can be a lean alternative to beef. However, Ostrich isn't strong on flavor so you will want to season it up with something good. This recipe will give you an ostrich steak very similar in flavor and texture to that of a grilled beef steak.
4 4-5 ounce ostrich steaks (about 3/4 inch thick)
2 tablespoons Worchestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat grill. Coat ostrich steaks with Worcestershire sauce and sprinkle with garlic salt, salt and pepper. Place on grill and cook about 4 to 5 minutes per side. Ostrich steaks will be done when the juices run clear and the meat has reached an internal temperature of 150oF for medium.
Marcia Said:Does anyone know a good ostrich pate recipe?
We Answered:I don't see why you couldn't substitute it with any type of goose or chicken etc. This is just an idea.
TURKEY, CHICKEN LIVER, AND MUSHROOM PATE
Active time: 45 min Start to finish: 10 hr
click photo to enlarge
1 medium onion, quartered
2 garlic cloves
1 lb cremini mushrooms, trimmed and halved (quartered if large)
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Pinch of ground cinnamon
1 (1-oz) piece of baguette, crust discarded and bread torn into small pieces (1/2 cup)
1/4 cup fat-free milk
1 large egg white, lightly beaten
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons brandy
3/4 lb ground turkey (mix of dark and light meat)
1/4 lb chicken livers, trimmed and cut into 1/2-inch cubes
1 (1/4-lb) piece cooked ham, cut into 1/2-inch cubes
Accompaniments: toasted baguette slices and Dijon mustard
Special equipment: a 6-cup ceramic terrine or an 8- by 4-inch glass loaf pan
Preheat oven to 350Â°F.
Pulse onion and garlic in a food processor until finely chopped. Add mushrooms and pulse until finely chopped, scraping down bowl frequently, then stir in salt, pepper, and spices (this makes a duxelles).
Cook duxelles in a 12-inch nonstick skillet over moderate heat, stirring, until a shade darker and most of liquid mushrooms give off has evaporated, about 10 minutes. (Duxelles should not be dry in this recipe.)
Soak baguette pieces in milk in a large bowl until milk is absorbed. Stir in egg white, parsley, brandy, turkey, liver, and ham, then duxelles until combined well.
Spoon into lightly oiled terrine and bake, uncovered, in middle of oven until an instant-read thermometer inserted 2 inches into center registers 170Â°F and top is firm and browned, about 1 hour and 10 minutes. Transfer terrine to a rack and cool. Chill, covered, at least 8 hours (overnight) for flavors to develop.
To unmold pÃ¢tÃ©, drain off any liquid in terrine, then loosen bottom with a spatula. Invert pÃ¢tÃ© onto a plate, then reinvert onto a serving platter. Cut into slices with a serrated knife and bring to room temperature.
â€¢PÃ¢tÃ© keeps 4 days, covered and chilled.
Each serving (5 oz pÃ¢tÃ© and 1 oz baguette) about 267 calories and 7 grams fat
Makes 6 servings.
Samuel Said:Does anyone have a Real good Ostrich Tartare recipe for me?
We Answered:I am a former chef and have cooked a far amount of ostrich, emu and kangaroo, and there all very lean meat, and with any you can use the standard beef steak tartar recipe, onions, parsley, anchovy's, capers, worchester sauce, brandy, salt, peppers, an egg yolk. The mold it into a pattie like shape and serve with more garnish like onions, parsley, capers and some use sour gherkins, and toast points or melba toast rounds. I prefer a sturdy one as to soft and it will break before you get it to your mouth.
Lance Said:Do you like Ostrich Meat? (- -,)?
We Answered:Had both Emu and Ostrich, as they are farmed about 30 miles away from us here in Southern California......Don't get me wrong, it was good, but I tend to find it a bit too lean and a bit dry.......Very tasty, but I'd rather have a basket of chicken wings...
Grace Said:Does anyone have a good recipe for leg of ostrich?
We Answered:Ostrich Kebabs
* 6 to 8 pounds ostrich leg meat, cut into 1 inch cubes
* 1 red bell pepper, cut into 1 inch pieces
* 1 green bell pepper, cut into 1 inch pieces
* 1 large yellow onion, cut into 1 inch pieces
* 2 cups red wine
* 1 cup olive oil
* 1 onion, sliced
* 5 cloves garlic, minced
* 4 bay leaves
* 2 tablespoons Worchestershire sauce
* 1 tablespoon parsley
* 1 tablespoon rosemary
* 2 teaspoons pepper
* 1 teaspoon thyme
* 1 teaspoon Tabasco
Combine red wine, olive oil, sliced onion, garlic, bay leaves, Worchestershire sauce, parsley, rosemary, pepper, thyme and Tabasco in a large glass, shallow baking dish. Thread ostrich cubes, bell peppers and yellow onion onto skewers,intermixing the pieces as you go.Place in baking dish with marinade and turn to coat evenly. Cover and refrigerate for up to 24 hours. The longer you marinate the more the marinade will flavor the meat.
Preheat grill. Remove skewers from marinade and place on hot grill. Discard marinade. Grill for about 2 minutes on each of the four side, or until done. They will be ready to remove from the grill when the juices