FOOD GRAFFITI [Part 2]
Eating Off the Walls with Friends [ Here we feature a local “foodie” that we have gotten to know and think is pretty darn interesting.]
This is Don [Part 2] the recipes
The Don Box
Bunches & Bunches Provisions Fire-Roasted Chile Sauce
DV:“The pheasant and green chile played great together. I'm already looking forward to making a pizza with the leftovers from dinner tonight. It would be a nice sauce to have on hand when you need something quick.
Green Chile Pheasant With Lobster Mushrooms And Purple Potatoes:
A pheasant from the People's Food Co-op was seasoned with sumac pepper salt, rubbed with Bunches & Bunches Green Fire Roasted Chile Sauce (both from Food Union), and marinated overnight. locally harvested dried lobster mushrooms were rehydrated, tossed with the green chile sauce and Green Compass Farm garlic from the Rochester Farmers Markets, and spooned over the pheasant. Slow-roasted in a copper Dutch oven until tender and served over oven-roasted Green Compass Farm purple potatoes (Rochester Farmers Markets) that were seasoned with sumac pepper salt (Food Union), garlic, and Under the Sun Herbs dried dill weed. Finished with a couple spoonfuls of pan drippings.
Green Chili Pheasant with Lobster Mushrooms and Purple Potatoes
Rose Sister Chips
DV: “I agree that the tortillas didn't make me think of tortillas - more like a cracker. However, I love the history and they went great with the fish dip. I already have some plans for the rest of them.”
Sumac Pepper and Sea Salt
DV: “I want to let you know how excited I was to see the sumac salt and pepper. I'm a big sumac fan. Even though I have plans for it for lunch on Sunday,(it made the it in the dip recipe) it made a showing in dinner tonight. Dinner tonight was an interesting mix of items that we had and needed to be used. I roasted some broccoli that needed to be used. Since the oven was on and we had some swordfish that I was going to use last night, I seasoned the swordfish with the sumac salt and pepper, as well as the end of a bottle of BBQ sauce we had. That went in a clay pot and in the oven. Once ready, the broccoli, swordfish and BBQ sauce was served over a bed of macaroni noodles (end of bag) and topped with some decent Parm cheese. Steph was a very happy lady tonight. The swordfish was very tasty!”
Marsh Hen Mills Hot Okra
DV: “Steph said this was the best fish dip that I had ever made. As I mentioned in an earlier message, I was excited about the sumac pepper salt. It was great on the fish. Also, I love okra. Thus, I was excited to see that in my bag. The okra was a nice swap for pickles.
Sunday Snack - Fish Dip And Chips:
Stockton Trout Farm rainbow trout from the Rochester Farmers Markets was seasoned with sumac pepper sea salt from Food Union, stuffed with lemons, wrapped in foil, and baked. Once cool, the fish was deboned and combined with hot okra (also Food Union), mayo, Greek yogurt, Green Compass Farm garlic, Hot Hot Honey El Scorcho Gringo Gator Bite hot sauce (both Rochester Farmers Markets), chives, lemon juice, smoked paprika, pepper, and Under the Sun Herbs dried dill weed. Served with Rose Sisters' Three Seasoned Tortilla Chips (also Food Union)."
Fish and Chips
Fine and Raw Mesquite Chocolate Bar
LZ: I had reservations on this… Though in an earlier email he mention before he tasted it he was thinking hot chocolate. I like that idea
DV: “Steph and I just split the mesquite bar. We both enjoyed it more than we expected. For the biggest downside was the texture, a little gritty. However, we both got deep, dark, dried fruit, as well as a touch of black tea. Besides a mole, I could see it as a nice addition to a pot of chili. Thanks, again!”
Want your own Don Box? Just choose that in The Before They are Gone section of the pantry,