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Our Wild Savory Kitchen

@ourwildsavorykitchen

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Our Wild Savory Kitchen is for passionate home cooks who want to explore amazing meals from around the world. Our cookbook on Amazon! Our blog here! 👇

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Chicken Thighs in Mushroom & Thyme Cream Sauce with Dijon Mustard!

This feast  is your ticket to Umami City. Give it a whirl, we promise one of the best meals of your life. This recipe is for four to five folks, if it’s just the two of you, reduce the ingredients by half.
Ingredients
6 to 8 chicken thighs, bone in, skin on
1 pound brown cremini mushrooms, cut into thick slices
2 - 4 shallots (depending on size) or 1 large onion, minced
4 - 5 garlic cloves, crushed
1/2 cup chardonnay
1/2 cup Marsala (or Sherry)
1/2 cup chicken broth (bone broth)
1 1/2 cups cream
1/4 cup extra virgin olive oil
2 oz butter (1/2 stick)
1 tablespoon duck fat (optional)
4 strips bacon, fried and chopped
20 thyme stems, leaves removed
1/2 teaspoon Spanish paprika
1 tablespoon porcini powder, (just buy dried porcini at the market and grind to a powder, optional)
2 teaspoons salt, 1 1/2 teaspoons for the chicken, 1/2 teaspoon for the mushrooms
1 1/2 teaspoon black pepper
1/4 cup Dijon mustard
1 teaspoon lemon zest
Cooking
Salt and pepper both sides of the chicken, especially under the skin.  Using a 12 to 14 inch cast iron pan, on medium high heat, sear both sides of the chicken thighs in the olive oil and duck or bacon fat, 12 to 15 minutes.  Set aside to cool, covered.
In the same pan, add the butter to the existing oils and on medium to high heat, saute the shallots or onions until they are opaque.  Now add the mushrooms and garlic, saute until the mushroom slices are seared and very browned, about 12 minutes.  Now add the salt and pepper reserved for the mushrooms, and the porcini powder.
Add the chicken broth and the white wine at the same time to deglaze, about 30 seconds.  Add the marsala, Dijon and the cream, stir well until all liquids are simmered and blended.  This gravy should be a gorgeous creamy patina.
Add back the chicken, lemon zest, paprika and the chopped bacon.  Turn the temperature to low medium, cover loosely and simmer until the chicken nearly falls off the bone, about 10 minutes.  Enjoy! For more than one hundred other savory recipes visit our blog, http://ourwildsavorykitchen.com  Link on bio. by @ourwildsavorykitchen

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6 years ago

Italian Fennel Sausages with Peppers and Caramelized Onions!
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(Swipe for savory pics and some sizzle!) This feast is an Italian classic... sausages with red and yellow peppers and onions... so savory as friends and family gather for holidays and special occasions. Who doesn’t crave a crunchy juicy smokey Italian sausage, umami delicious, first seared on the grill and then simmered so they soak up all the juices from the caramelized onions and seared bell peppers. Placed on toasted buns with melty smoked provolone cheese these babies are the essence of good times and memories. Enjoy! For this entire recipe and more than one hundred other savory recipes visit our blog, http://ourwildsavorykitchen.com The link is on our bio. Our five star cookbook is on Amazon... entitled Our Wild Savory Kitchen.
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#eatdelicious #thecookfeed #ourwildsavorykitchen #recipeshare #nytcooking #foodblogeats #moodofmytable #storyofmytable #eatrealfood #f52community #homecooked #homecooks #frommykitchen #foodblogfeed #homecookedfood #homecooks #homecooking @thefeedfeed #dinnerinspo #myopenkitchen #homecookingisthebest #dinnerrecipes #britainsbesthomecooks_ #beautifulfood #rainydaybitescookbookclub #italianfood #italiancuisine #italiansausage by @ourwildsavorykitchen

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5 years ago

Kielbasa Sausages and Sauerkraut!
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When we think of the Octoberfest, we always think of smoked Kielbasa, seared on the grill and then simmered in sauerkraut with caraway seeds. This is our Grandmother approved dish, it’s the real deal! On a hot buttered bun with mayo and/or mustard it is Umami City. This feast causes a kind of crazy desire in the crowd for more... until food coma ensues. If the weather at your home is getting colder, rainy, blustery, snowy or just kind of lacking any sunny stuff... this is the ultimate comfort food. If you want to enjoy an October feast at home, this classic is so much fun. Don’t forget the beer! Enjoy! The recipe for this little feast is on our popular blog. For more than one hundred other savory recipes visit our blog, the link is on our bio. Our five star cookbook is on Amazon… entitled Our Wild Savory Kitchen.
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7 days ago

Seared Ahi for Dinner!

The Hawaiian word for Yellowfin Tuna is Ahi, and Ahi has become popular because of this dish. Seared but left pink in the middle of the filet, it is the best of both worlds, crispy and explosively tasty on the outside, and lush and sashimi on the inside. The Yellow Fin pic we’ve included is a bad boy I caught near Catalina Island, he was brutally strong, we battled for an hour and forty minutes…. exhausting but exhilarating.

Ingredients

1 to 1 1/2 pound Ahi tuna, crosscut into equal 3/4 to 1 inch thick filets, about a 1/4 pound each, lightly salted
2 tablespoons finely grated ginger 4 to 6 scallions, chopped 2 tablespoons rice vinegar
2 tablespoons mirin (or 1 teaspoon sugar)
3 tablespoons soy sauce 2 tablespoons coconut oil AND 1 tablespoon of Canola oil for salad dressing
1 teaspoon sesame oil
2 tablespoon wasabi paste 1 tablespoon toasted sesame seeds 1/2 cup mayonnaise salt and pepper to taste (we add very little salt because of the soy sauce)

Prep Work

Combine the mirin (or sugar), soy sauce, and ginger in a shallow pan or bowl and marinate the fish for 20 minutes, being sure the marinade is covering the entire filet.

To prepare the salad dressing, whisk together the vinegar, sesame oil, a dash of soy and 1 tablespoon of canola oil, with a pinch of salt. Toss with the salad greens right before serving the ahi. Mix together the mayonnaise and wasabi and set aside.

Cooking

In a 12 inch cast iron skillet, add 2 tablespoon of coconut oil and heat till almost smoking. If you have a venting system, this would be a good time to turn it on, this will smoke. We like to cook this meal outside on the burner on our BBQ. Making sure the ginger is sticking to the filets, sear each side for about 1 minute.

After all the fish has been seared, pour the remaining marinade into the hot cast iron skillet and it should sizzle and cook down very quickly into a nice thick sauce. Pour over fish and then sprinkle with scallions and sesame seeds

Serve on a bed of the Asian vinaigrette salad with steamed white or brown rice. Add a dollop of wasabi mayonnaise. Enjoy! by @ourwildsavorykitchen

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14 days ago

Yakitori Chicken!
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This Yakitori is another BBQ delight made on the big island of Hawaii, sizzling right next to the crashing waves. We’ve had a wonderful time in this tropical paradise, diving, snorkeling and learning about the native people and the history of this land. And as always, cooking up a storm, just as Mother Nature is cooking up her storms. We arrived the day after a hurricane hit the island, and we are leaving the day before another one will hit. So of course we feasted. We’ve always thought of Yakitori as the Bad Boy cousin to Teriyaki. He rides a Harley and he isn’t sweet, except in a kind of dangerous complicated way. This feast is the bad boy of Japanese BBQ. These skewers of little umami bombs have a wonderful tension between deep soy flavors from the Dark Soy (we use the Chinese version, less salt, more aging), the tasty fresh unique flavor of sake, the nutty sesame oil, the heat of the chili oil, the fresh wonderful ginger and garlic, and the complex layered sweetness of the mirin. The charred bits on the chicken pieces are a huge part of the flavor, and are best done over charcoal on a Hibachi or a very hot grill. Enjoy! For this recipe and more than one hundred other savory recipes visit our popular blog, the link is on our bio. Our five star cookbook is on Amazon...entitled Our Wild Savory Kitchen. by @ourwildsavorykitchen

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21 days ago

Mahi Mahi Yakitori on Pineapple Bark! Our nightly BBQ in Hawaii
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We are posting this from the Big Island of Hawaii, and our BBQ grill is literally a few feet from the crashing waves of an ocean the color of melted turquoise. We are cooking Mahi Mahi filets, which are just the right size for a BBQ on pineapple bark, and its wonderful full flavor stands up well to the intense umami flavors of our Yakitori sauce. And the bright crisp tropical flavor of the pineapple is a perfect contrasting flavor sensation to the Mahi Mahi and the intense Japanese sauce, causing a delicious tension in the taste. With our pineapple salsa piled on top, it’s a really delightful feast, especially since we are using a really beautiful huge Hawaii pineapple. And this fun BBQ is a nice alternative to meat or fish seared directly on the flame, since the pineapple bark becomes just like cedar planks, they absorb the intense flame and therefore heat the salmon slowly and indirectly, and keep the fish tender and juicy. Mahi Mahi has much less fat than salmon or tuna, so this style of BBQ works fabulously, since the filets will never dry out lying on the juicy inside of the bark of the pineapple. Just slice down the pineapple on all four sides, creating four planks out of the bark on the outside. Our Salmon Yakitori recipe is a very tasty mashup of Japanese and Hawaiian classic dishes, and very easy to prepare. Enjoy! For this entire recipe and more than one hundred other savory recipes visit our popular blog, just click the link on our bio. And check out our five star cookbook on Amazon. by @ourwildsavorykitchen

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a month ago

King Salmon for Dinner!
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We feel very lucky to live along the coast of the Pacific Ocean, on Monterey Bay. The folks who live here have oriented their lives to the sea in so many ways... fishing, diving, swimming, surfing, boating, exploring the tide pools and just enjoying the vastness and breathing in the tangy salty air. We caught these two beauties literally 4 1/2 miles from where Rebekah and I stand and cook in our wild savory kitchen. In fact, just about all the fish we catch along the ocean are that close, as well as the Dungeness Crabs we trap and the mussels we harvest on the rocks just up the coast. In the weeks to come we will be posting some of our absolute favorite salmon dishes. King Salmon is a fabulous rich tasting fish no matter how it’s prepared and it’s packed with healthy oils. Our bountiful sea is a big part of what make Our Wild Savory Kitchen really wild. And this fall we won’t forget to post the wild mushrooms we hunt for in the mountains around us! Enjoy! For more than one hundred savory recipes visit our popular blog. The link is on our bio. Our cookbook is on Amazon… entitled Our Wild Savory Kitchen.
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a month ago

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2 months ago

Clams Linguine Photobombed by Humongous Scallops!
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We know what you’re thinking... “You had a luscious creamy umami packed Clams Linguine, with whole Littleneck Clams, and you went and added humongous seared scallops. And even more redunculous, seared them with coconut oil and chili oil. That’s just too excessive. The total umami, when added all together, is insane.” We agree. We have decided to call this feast “Insanity in a Seafood Bowl... We seem to be Cooking Too Loud.” Is there such a thing as the Fusion Cuisine Defense? For this recipe and more than one hundred other savory recipes visit our blog. The link is on our bio! And check out our five star eBook cookbook on Amazon, entitled Our Wild Savory Kitchen. by @ourwildsavorykitchen

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2 months ago

Chicken Piccata!
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Piccata is an Italian style of cooking in which either veal or chicken is pounded flat into cutlets, dipped in egg whites, dredged in flour and Parmigiano cheese, and then pan fried in olive oil and/or butter. Like all Italian cooking, fresh and very high quality ingredients are the secret. We find that Parmigiano Reggiano that has been aged three years makes a big difference, as well as extra rich chicken bone broth, free range air chilled chicken thighs (much richer tasting than chicken breasts), and high quality extra virgin Italian olive oil. The combination of creamy young artichoke hearts and a lemony butter sauce make this meal a crowd favorite. And if that crowd is your family and friends, this meal will be the one they barge back into the kitchen for… to ask for seconds and more sauce! Enjoy! For this recipe and more than one hundred other savory recipes visit our popular blog. The link is on our bio! And check out our five star cookbook on Amazon, entitled Our Wild Savory Kitchen. by @ourwildsavorykitchen

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2 months ago

Spanish Chicken!
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This amazing beauty is a classic dish from Spain and one of our hands down favorite. It is simmered in fire roasted sweet red peppers with Spanish green olives and thyme. Easy to prepare and intensely flavored, this is your ticket to umami heaven, and it can be made in about 25 minutes, with ingredients often found in your frig and pantry. First we sear the chicken in virgin olive oil infused with garlic and then, when the chicken is removed to rest, the hot oils are joined by the onion until they are opaque. Then we add chicken bone broth to deglaze, and then joined by dry Sherry, fire roasted red peppers, olives, capers, sun dried tomatoes and herbs like thyme and spices like saffron… and then the chicken is added back simmered until tender and luscious. This Spanish classic is an umami feast! Give it a whirl, your family will be amazed. Enjoy! For this recipe and more than one hundred other savory recipes visit our jam packed blog, with 110 different dishes, the link is on our bio, just click. Our five star cookbook is on Amazon... entitled Our Wild Savory Kitchen.
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3 months ago

Pulled Pork Sliders!
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Anyone who enters the fray about which region in America has the best Pulled Pork is in dangerous territory. Passions run high about BBQ and smoked meats, and from region to region, there is fierce competition. That being said, I’ll dive in anyway. I’ve always liked salty sour tangy flavors more than sweet, so I’m naturally drawn to the vinegar based marinades and rubs of Eastern North Carolina versus the sweeter stickier tomato based BBQ sauces of Kansas City or Texas. I follow the exploits of superstar pit masters like a real fan boy, guys like Samuel Jones in Ayden and Ed Mitchell in Raleigh. To me they have a deep solemn stoic mystery, a gravitas that everyone senses… studying them is like watching a water witch with a forked branch find a deep well. In his ground breaking book COOKED: A STORY OF TRANSFORMATION, Michael Pollan became an apprentice pit master to Ed Mitchell and his descriptions of the process of smoking a whole pig are wonderful and, like his book, transformative for me. So raise a cold beer to our fire pit ancestors, who handed down to us the deeply satisfying communal experience of standing around the fire and roasting meat until it falls off the bone. Always a memorable umami bomb event. Enjoy! For more than one hundred other savory recipes visit our popular blog. The link is on our bio. Our cookbook is on Amazon… entitled Our Wild Savory Kitchen. by @ourwildsavorykitchen

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3 months ago