PITTSBURGH — Dave Racicot, the executive chef of The Commoner restaurant in Pittsburgh, is also a deer hunter.
The Indiana, Penn., native was around 10 years old when he started hunting with his maternal grandfather, Joseph Farine. And he soon learned how delicious venison can be.
“Everyone who says they hate it or don’t like it, it’s been overcooked,” Racicot said. Depending on the cut, the meat can be roasted, dried into jerky, stuffed into sausage or turned into a spicy, hearty chili. |
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This dish brings together tender chicken in a rich, tangy and slightly sweet glaze of honey, mustard and soy sauce. I paired it with penne pasta infused with garlic and fresh parsley. It’s a perfect dinner for a busy weeknight.
The chicken is seared, locking in its juiciness, while the sauce provides a perfect balance of savory and sweet. |
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January can be something of a slog for home cooks.
The excitement and extravagance of holiday cooking is in our collective rearview mirror, and with fresh green vegetables at a minimum, we’re back to the hearty casseroles, warming stews and meaty one-pot dishes that define winter cooking.
Yet there is at least one bright spot you can count on in the new year: The big bags of sweet and juicy oranges, lemons, limes and grapefruit from Florida and California that are so easy to find on store shelves. January is when the colorful citrus season is in full swing, bringing a much-needed dose of sunshine to the table along with a healthful shot of vitamin C and other antioxidants. |
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