New York's finest: waterfowl

Article Abstract:

Waterfowl from New York proved to be an excellent ingredient for the black duck with glazed lady apples and currant gravy recipe. The black ducks are found on Long Island and have a strong flavor. The recipe requires preparation of a stock from the duck carcass.

Cookery (Ducks), Duck (Meat), Cookery (Game), Game meat

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Two new ways with redfish

Article Abstract:

Recipes for fried redfish fillets with red bean puree and herb-roasted redfish with lime coriander pesto and eggplant are presented. The redfish are common to Louisiana waters and the recipes make use of local flavors to enhance the flavor of the fish.

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From black to bronze: a new way to prepare fish that eliminates the smoke, but not the fire

Article Abstract:

Bronzed fish are prepared with a coating of strong spices to season and color the fillets. A recipe for bronzed fish with Cajun crab cream is presented.

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