Braised Chicken Quarters with Herb Sauce

Published on: October 10, 2016 by Bill Nolan

This is the perfect dish for fall, and goes into the bellywarmer category. Braising is simply cooking food partially submerged in liquid. The herbs added at the end round out this dish very well. Serve it with a big scoop of mashed potatoes. The chicken for this dish is from my client Jake’s Country Meats.

Turkey Burgers with Mushrooms and Sage

Published on: October 4, 2016 by Bill Nolan

I’ve been playing with ground turkey in the kitchen for years.  Leaner and less fat than ground beef, sure.  But it’s not just that for me, I like the FLAVOR.  I like what you can add to it, in this case some finely chopped mushrooms, fresh sage, and red onion.  These will be a little moist, so you may want to go with the optional bread crumbs to tighten it up a bit.  Like the ground beef burgers I make,

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Smoked Pork Chops with Mango Salsa

Published on: by Bill Nolan

Over the last two years, I’ve been working with a great pork producer from Michigan.  Jake’s Country Meats sells their pasture raised pork products, as well as other offerings, at Farmer’s Markets in the Chicago area.  I met Nate Robinson, of Jake’s, at the Downers Grove Farmer’s Market, and suggested that I develop recipes for him.   It’s been a great relationship, and we’re just about finished with our second season.  Every week I pick up whatever product he wants

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Demo Recipe

Published on: July 2, 2016 by annagulstine