Chef of the Month

June                                             

        

MacFarlane Pheasants is proud to announce that our Chef of the Month is Executive Chef Jasper Mirabile Jr. at Jasper’s in Kansas City, Missouri. Jasper’s specialty is fine Italian cuisine.  Four generations of Mirabile’s have had a part in making Jasper’s what it is today.  Jasper’s was founded in 1954 by Mirabile’s grandmother and father.  Chef Jasper has been surrounded by food his entire life, so it was natural for him to follow that path.  He remembers sitting on his Nana’s counter and watching her turn basic ingredients into savory old-school Italian dishes.  He started cooking when he was six years old.  He remembers cooking for his father and his brothers late at night when they came home from the restaurant.  He received his first job at the restaurant cutting bread when he was eight years old. 

 

Chef Jasper had formal training at the University of Nevada, Las Vegas, Hotel and Restaurant School.  When he wasn’t attending classes in Las Vegas, he was traveling to cooking schools in Paris, Venice, and Milano.  Chef Jasper is very involved in his community.  He is chairman of Slow Food Kansas City, Vice President of Gruppo Ristoratori, and a board member of The American Institute of Wine and Food. 

 

It isn’t hard to tell that Chef Jasper has a passion for all things food.  He is very active on Twitter and Facebook, and he also does a talk radio show on KCMO called “Live from Jasper’s Kitchen with Jasper Mirabile.” 

 

Chef Jasper remembers seeing his Nana prepare pheasant when he was little.  So when he decided to recreate one of her recipes, he turned to MacFarlane Pheasants Inc.  Chef Jasper prefers MacFarlane Pheasant because of its wonderful flavor, and the way it stays tender and moist.  He says it is a wonderful way to introduce pheasant to someone who has never had it before. 

 

Here is a great recipe from Chef Jasper:

 

 

Petit Pheasant Pot Pie

 

2 MacFarlane Pheasant Breast

2 cups Whole Milk

3 Tbs unsalted Butter

3/4 Tbs Flour

1 cup Mushrooms

2 Tbs Brandy

1/2 cup Onions (Minced)

1/2 cup Carrots chopped

1/2 cup Celery chopped

1 cup Yukon Gold Potatoes diced and boiled

Sea Salt & Pepper to taste

Fresh Tarragon to taste

Chopped Chives (For Garnish)

 

 

 In a large sauté pan, sauté onions, carrots and celery in 2 TBS butter until onions are translucent. Add pheasant breast. Sauté 2 - 3 minutes. Remove pheasant and shred into bite size pieces. In sauté pan, add butter and mushrooms and toss for 3 minutes. Reduce pan with brandy. Add flour to pan and form a paste. Add milk and make into a sauce. Add potatoes. Season with salt, pepper and fresh tarragon.  Spoon in shot glasses or ramekin.  Bake at 250 for 7-10 minutes. Remove from oven and top with petit biscuit. Top each with a fresh chives and serve.

 

  Petit Southern Biscuits

  2 cups Flour

  1/2 tsp Salt
  3 tsp Baking Powder

  4 Tbs Crisco Shortening

  3/4 cup Milk

Preheat oven to 450. Sift flour, salt and baking powder into a mixing bowl. Cut in Crisco. Mix by hand. Mixture should be crumbs. Turn out on floured surface. Kneed. Roll out 1/2 inch thick and cut into mini biscuits. Bake 8-10 minutes on a baking sheet. Remove from oven and cool.

 

Chef Jasper's Notes: This is a great pass around appetizer at parties or just a starter when guests arrive. The biscuit recipe is from my Mom and the exact recipe she has used since 1954.


August  

MacFarlane Pheasants, Inc is proud to announce the Chef of the Month for August is Andrew Deering. Andrew is the Executive Chef at Central Coast Restaurant which is located in Fort Atkinson, Wisconsin.  Central Coast Restaurant is a premiere facility for weddings, banquets and special galas.

 

Andrew’s passion for cooking started early and came from his father and grandmother. He started working in restaurants at the young age of 14 and eventually ended up in the kitchen. He trained with Chef Richard Sweed, whom he followed for 4 years, going from restaurant to restaurant, soaking up as much knowledge and experience as he could. Together Andrew and Chef Sweed served up great food in restaurants across the United States. Through all of the ups and downs that the restaurant industry can throw at you, Andrew never lost his passion and love for cooking.

 

Eventually Andrew ended up at Central Coast, again with Chef Sweed. When Chef Sweed decided to venture to Alaska, Andrew was promoted to Executive Chef and now has his younger brother working at his side as his baker. Chef Deering loves nothing more than presenting a new dish for his customers and seeing the happiness that his cooking brings to others.

 

One of Chef Andrew’s favorite pheasant recipes is a simple but very tasty dish.

 

1 MacFarlane pheasant                         ¼ C. Chardonnay

1 head of Garlic                                    1 Tbsp of tomato paste

2 Parsnips                                             1 Tbsp of Peppercorns

1 bulb of Fennel                                    1 stick of unsalted butter

1 Carrot                                                 1 Lb Yukon Gold Potatoes

2 stalks of Celery                                  1 C. Heavy Cream

2 Yellow Onion                                     2 Tbsp. white pepper

2 sprigs of Thyme                                  salt to taste

 

 

Remove breasts & thighs from pheasant.

Chop all vegetables into bite size pc, except potatoes, keeping everything separate.

Take a little of each vegetable & set aside with 2 cloves of garlic.

Take remaining vegetables and garlic and place on a baking sheet with herbs and peppercorns, along with pheasant carcass.

Roast at 375 degrees for 20 – 25 minutes or until vegetables start to brown and carcass is fully cooked. Dump it all into a pot and cover with water. Add wine and bring to a simmer for about 3 – 4 hours until rich dark stock is made. Strain off vegetables, carcass matter, and fat & begin to reduce in pan. Reduce in half or until slightly thickened to Demi and reserve. Take reserved vegetables and toss with oil, salt, pepper and bake in oven until tender and slightly caramelized. Boil Yukon potatoes until done, strain and return to pot. Add cream, butter, salt and white pepper. Mash away.

Plate and enjoy!

 

                           

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