The Forking Tasty test kitchen is heating up for September. Some how we found ourselves in the planning phase of three dinners. The trio includes a continuation of the Italian season, an all poultry dinner and King Kong which will take place in a very special location.
With no time to waste we’ve been testing out some different poultry to see what might work and it hasn’t been too successful. It may look good, like the braised squab above, but one bite and your tongue will curse your eyes.
Another miss fire was this idea I had for three bird deviled eggs. My vision called for the hard boiled ostrich egg to be the vessel that held the quail, chicken and ostrich pesto deviled yolks. The “make-your-own” dish would allow eaters to pick a hard boiled chicken or quail white and fill it with the pesto filling. Boiled ostrich eggs have a flaky translucent look and feel. Not the makings of a pretty edible bowl.
A successful test was found in this ostrich fillet. Although I’ve had ostrich before I’ve never cooked it. I was delighted by the below result in taste, texture and appearance. I’m feeling a steak and potatoes combination. nothing is better that the eyes tricking the tongue as a guest bites into a dish. It’s the old missed the last step surprise with a gastronomic spin.
This weekend the heat stays on high. A new batch of quail has arrived, I’m picking up a freshly butchered, still connected, pork loin and belly this afternoon and we have some vegetable carpaccio ideas to vet. Stay tuned.
