Archives for the 'ostrich' Category
Grill it up, little darling…
Ostrich is really as delicious as it looks and the flavor is so hard to describe…sort of like beef from another planet. This ostrich was salted, rubbed down with some olive oil and given a short stay on a hot grill. Really simple stuff. The cherry tomatoes were sauted with a Vidalia onion and some smoked Spanish paprika…it served as the perfect accompaniment for each tender, delightful bite of ostrich.
Last night we attended the Homegrown Wisconsin Lunch benefit at L’Etoile. The meal and the matching wines were fantastic, all six courses. The participating chefs really did a fabulous job showcasing local, fresh products.
I have three distinct favorites, the smoked Rushing Waters rainbow trout mousse with olive oil sel gris cracker created by Nathan Berg (shown above), the Hook’s 10 year old cheddar, crafted by Julie and Tony Hook (that’s them to the left), and Tory Miller’s Peche de Vigne sabayon with West Star Farm strawberries and citrus genoise topped with Crave Bothers Mascarpone (shown below). The smoked trout mousse was a perfect bite of smoky, salty, sweet softness…it definitely left me wanting more. The 10 year old cheddar was superb. It bloomed in the mouth unlike any cheese I’ve ever tasted…fruity and yet minerally. Tory’s sabayon with berries and mascarpone was like a trifle, absolutely perfect and it was lick the dish good…I didn’t, but I really wanted to.
What we’ve been eating
A luscious kumquat basil tart from The Tart Lady.
A light dessert of homemade yogurt with raspberry coulis.
Ostrich tenderloin teriyaki served on a bed of baby saute greens.
Beautiful warm weather is here and with it, a lighter hand in cooking. The tart was purchased at the Westside Community Farmers’ Market and though it was early in the season they had a good showing of vendors. The tart was citrusy, eggy, and had just enough basil to make it intriguing.
The yogurt is simply local milk turned into yogurt via a Salton yogurt maker. Once it completed its 10 hours in the yogurt maker I chilled it and drained it for 2 - 3 hours in the refrigerator and it made a tart and tasty dessert. The raspberry coulis added just enough sweet. I don’t have a chinois so I ended up just leaving the seeds in the coulis.
The ostrich tenderloin was delicious. It tastes almost like a chickeney beef. GH and I both liked it and appreciated its tenderness and flavor…plus it’s extremely low-fat. It was quick and easy too.
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