Quail and Mushrooms

[merkaba93]

One seafood paella and one wild game paella. Klickitat county quail breasts, brined overnight of course, with some hedgehog and black trumpet mushrooms. Used some dried morels to infuse the quail stock to make the paella. The new bbq just barely fits two 16" paella pans.

Also made some tomato bread, asparagus with olives and preserved lemons and an octopus terrine. Not wild game, but pretty tasty. Highly recommend drinking a Albarino or a Tempranillo if you want to keep up with the Spanish theme.

[h20hunter]

Sweet momma that looks good.

[Timberstalker]

Wow.  Thanks for sharing.
Do you cater?

[KillerBeee]

Merkaba,
   What do you like for preserved lemon? Make them yourself, or buy? If so what brand?

Dave

[merkaba93]

Merkaba,
   What do you like for preserved lemon? Make them yourself, or buy? If so what brand?

Dave

So I've bought Mustaphas Moroccan Preserved lemons before, has a blue label. They are great. But I've also made them before. Its way better if you use meyer lemons. Because all you're eating is the rind. You just cut them into quarters, pull the seeds out and pack them in sea salt. And then wait a month or so. That's it. It's a great ingredient. Seriously tastes like a lemon pickle. I thought I would just look in a Moroccan cookbook to find this recipe but to my surprise it was in like 10 different cookbooks that I have, from Spanish, French to Southern.

[merkaba93]

Wow.  Thanks for sharing.
Do you cater?

I've catered once, just a few weeks ago. For a friend. Did an Asian spread. It was pretty epic. I cook a lot of other cool foods, but I only post the wild stuff here, except that charcuterie thread. My favorite cuisines to cook is #1 Wild game, #2 French and #3 Vietnamese.

[Angry Perch]

What a coincidence; I whipped up an octopus terrine before work today! 

You never cease to amaze and inspire.