Ostrich

Just finsished eating our adventerous ostrich meal.  Buffalo won on the poll, but ostrich was calling to me!  The menu:
Grilled Ostrich with Wild Mushrooms in a Mustard Shallot Sauce and Garlic Butter Rice.
The ostrich tasted like steak!  It was like eating the most fat free, tender steak available.  I would not have know it was ostrich.  The sauce had a wonderful earthy flavor from the mushrooms with a little sweetness at the end from the white wine.  The rice was phenominal, who knew cooking rice from scratch and not a box could be so good!  This is a winner!

Recipes:
Grilled Ostrich with Wild Mushrooms in a Mustard Shallot Sauce

Wild Mushroom Ingredients                   Mushroom Shallot Sauce Ingredients  
8 oz of assorted mushrooms                    1/2C white wine
2 shallots, chopped                                  2 shallots chopped
3 cloves of garlic diced                           1/2 bay leaf
1/4 cup white wine                                  1/2t thyme
1/2t thyme                                               2T dijon mustard
2 T butter                                                2C beef broth reduced to 1 C
                                                                2T butter

Sauce:  Saute shallots in butter.  Deglaze pan with wine.  Add thyme and mustard.  Add broth and reduce by half.
Mushrooms:  Saute shallots in butter.  Add mushrooms.  When mushrooms are almost done, add garlic and wine.  Reduce until dry.
Ostrich:  Brush ostric with olive oil then salt and pepper both sides.  Heat pan until hot about 3-4 minutes.  Cook ostrich about 2 minutes per side for medium rare.  let rest for 5 minutes.

Garlic Butter Rice Ingredients
3 clove garlic diced
1/4C chopped green onion
2 cups chicken broth
3 T butter
1C long grain rice
Add all ingredients to pan.  Heat to boil then cover pan and reduce heat.  Simmer for 20 minutes.
Enjoy!!!

Week 2

So.................This week I am going to McGonigle's Market to buy a specialty meat for my cooking adventure. They have many specialty (weird) meat choices to pick from.  Check out my poll and vote for the specialty meat I should use this weekend.  It's up to you!!!  It is exciting to take an ingredient I have never had before and tune in into a delicious meal.  My mouth is watering thinking about it.  Stay tuned for this weekends cooking adventure and don't forget to vote!!
Last week it was unanimous!  No one wanted to eat fish with the head on it!  Thanks for voting!

Mackeral Adventure

We spent the morning at the City Market buying ingredients for our meal.  The adventerous part for me was buying whole mackeral from the fish market in Chinatown Market.  I have never had mackeral and never eaten fish with the head and tail on it!!  We ended up making baked whole mackeral with lemon and oregano.(see recipe).  It was pretty good a little fishy tasting. I have to admit that my husband cleaned the fish....ewww... and cut the head off before I ate it.  The fish staring at me was a bit too much for my appetite!! lol..   Check out the pictures and answer the poll!
 All in all I give the fish a rating of 5 out of 10, fishy tasting and bones, not to mention the head! The side dish salad an 8.5, very refreshing, it felt like summer!  We bought all fresh vegetables at the farmers market and the olives and motzerella from an Italian deli!

Getting Started

Wow!  I'm starting a blog!  Woohoo!
 I want to try some of the strangest food I can find in Kansas City and make a delicious (hopefully) meal out of it! I will look in all of the nooks and crannies of food stores to find the most bizarre ingredients and then turn them into a great dinner. I will take pictures and video's of the food and meals so you can live vicariously thorugh our strange food meal.  Follow me me on my adventerous foodie quest!