How To make Wild Boar Sausage Quesadillas
2 Cups sliced wild boar sausage
sauteed
2 Tablespoons cilantro :
chopped
1 tablespoo jalapeno, stemmed, seeded chopped
fine 1 ripe mango or papaya, peeled :
seeded
and cut into small dice 1 poblano chili, roasted stemmed
peeled, and cut into thin strips Juice of one lime 3 Cups jack cheese :
grated
12 flour tortillas
3 Tablespoons vegetable oil
Tomato salsa
In a medium bowl combine the first seven ingredients and toss to combine. Place six flour tortillas on a clean cutting board. Divide turkey mixture onto each flour tortilla. Top with the remaining flour tortillas. Bring a large saute pan or griddle to medium heat and brush with a small amount of vegetable oil. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about 4 minutes. With a spatula pick up flour tortilla sandwich over to finish cooking to a golden brown or until cheese is melted. Remove from pan or griddle and place on cutting board. Cut into six wedges. Serve warm with tomato salsa. Repeat cooking process with each tortilla.
How To make Wild Boar Sausage Quesadillas's Videos
WILD BOAR ROAST - Pork Neck Rollade Recipe
WILD BOAR ROAST - Pork Neck Rollade Recipe
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Total cooking time: 1 hours 15 minutes
Preparation time 0 hours 45 minutes
Cooking time 0 hours 30 minutes
Suggested tools:
Ingredients:
Fine chopped onion - 1/4 cup
Cranberries - 1 1/2 cup
Horseradish - 2 tablespoons
Sugar - 4 tablespoons
Creme fraise - 3 tablespoons
Wild boar or pork - pork neck - 1,5 kg
Sausage - 0,5 kg
Sage, rosemary, thyme fine chopped - 3 tablespoons
Salt - 1 teaspoon
Serve with mixed slaw and a vinaigrette
How To:
02h30m - Set up your barbecue for direct grilling at 425F and 225 C
02h15m - Blend the ingredients for the sauce
02h10m - Butterfly the pork neck
02h00m - Chop the fresh herbs and sprinkle them over the pork neck. Do the same for the salt and the stuffing from the pork sausage.
01h50m - Roll and tie up the pork neck
01h45m - Sear the pork roast over direct heat
01h40m - Let the pork roast come up to a core temperature over indirect heat. Until it reaches a core temperature of 145F 63C
00h20m - Let it rest for about 10 - 20 minutes
00h00m - Plate up with slaw and sauce - Enjoy!!
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4. Kitchen Torch - (Germany) / (USA)
5.Thermometer - (Germany) / (USA)
Ultimate Breakfast Burrito
Time to fuel up your crew with the best ever breakfast burritos. I remember making these for cowboys and it's a good hearty breakfast.
#breakfastburrito #bestbreakfastburrito #easybreakfastburrito
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Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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WILD BOAR - Grilled Loin
Wild Boar - Grilled Loin - The wild boar hunting season has started and our local butcher hooked us up with some of the best wild boar you can get.
Find out more about kamadoJoe -
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Total cooking time: 1 hours 00 minutes
Preparation time 0 hours 40 minutes
Cooking time 0 hours 20 minutes
Ingredients:
Wild Boar Loin - 2 loin for 2 persons
Steak rub or pepper and salt - 1 teaspoon
olive oil - 2 table spoons
Ingredients Puree:
Parsnip - 200 gram
Cauliflower - 200
Parmesan cheese - 50 gram grated
olive oil - 2 tablespoons
pepper and salt - a pinch of both
Rucola slaw - 25 gram
Honey Mustard sauce:
Honey - 4 tablespoons
Coarse mustard - 2 tablespoons
Juice from the loin - 2 tablespoons
Pepper and salt - to taste
Sage - 1 teaspoon
How To:
01h00m - Fire up your grill and set your charcoal to one side. Set it to 350 Fahrenheit or 175 Celsius
00h00m - Cook the parsnip and cauliflower
00h25m - Rub your wild boar loins with olive oil and a steak rub
00h20m - Grill the loins over direct heat until you have a caramelized outside.
00h15m - Cook the loins over indirect heat, until they reach a minimal core temperature of 155 Fahrenheit 68 Celsius
00h12m - Puree the cauliflower with the parmesan, olive oil and pepper and salt until it's smooth. Mix it with the rucola
00h10m - Chop the sage fine and mix the ingredients for the honey mustard sauce.
00h05m - Let the loins rest for 5 minutes and add the juice on to the honey mustard sauce
00h00m - Plate up and enjoy!!
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BBQ gear that I use every day:
1. Chef's knife - (Germany) / (USA)
2. Cutting Board - (Germany) / (USA)
3. Barbecue tong - (German) / (USA)
4. Kitchen Torch - (Germany) / (USA)
5.Thermometer - (Germany) / (USA)
Adam Dares To Try Out The Burger From Hell! | Man V Food
Adam Richman travels to Amarillo, Texas, also known as the meat capital of the world. There, he tries the burger from hell!
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PIGS IN BLANKET || HOW TO MAKE PIGS IN BLANKET || CHRISTMAS DINNER || BEE'SKITCHEN
Christmas is here and so are these delicious pigs in blankets ready for the dining table.
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INGREDIENTS:
* 12 Chipolata Sausages
* 12 Streaky Bacon
* Honey
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OVEN TEMPERATURES:
180 Degrees / Gas Mark 4 / 356 Fahrenheit
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Music: Dear Summer
Musician: iksonmusic
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