apexhunter
Ten Pointer
We had these last week in Argentina and they were awesome:
Sautéed dove breast horderves (serves 4):
Fillet the meat from 4 dove breasts and cut pieces in half
Cut red and yellow peppers into 1/4" x 34" slices
Rough slice sweet onion into 1-1/2" slices
In a non stick skillet over medium high heat add 1/4 cup olive oil with a dash of white vinegar (can use red wine vinegar), 2-3 cloves of very finely minced/crushed garlic and a good pinch of sea salt and sauté veggies until soft
When veggies are soft add dove meat and sauté until medium rare.
Serve with sauce and enjoy with a decent Malbec wine
Seasoning and topping for any grilled meats:
Rosemary Lemon Sea Salt: In a medium jar put the following- 1 cup fine sea salt, 3 tbs finely chopped rosemary, zest of 1 lemon. Stir or shake to combine
Chimichurri sauce: (this is less of a pesto than most recipes call for): 1/2 cup Extra Virgin olive oil, 1/8 cup white vinegar, 1/4 cup finely chopped parsley, 1/8 cup finely chopped oregano, 1 garlic clove finely chopped or crushed- put all in a jar and shake well or wisk together and let sit for at least an hour to meld flavors
Dove Kabob Horderves:
Fillet meat from dove breasts and lightly season on both sides with rosemary lemon sea salt
Soak wood skewers in water and build kabobs alternating meat, onion slices and yellow pepper slices
Grill on hot grill until medium rare, remove to rest and drizzle Chimichurri sauce on and serve.
Chimichurri sauce is an Argentine staple on any grilled meat (beef, pork or chicken) and can be made in advance & saved for some time in a sealed bottle or jar. Some make it thicker like a pesto but the more "diluted" version with less greens is more palatable and doesn't overpower the flavor of the meat but is an awesome accoutrement. They also put the rosemary lemon sea salt on every piece of meat that goes on the grill (beef, pork and chicken) and it is to die for!
Sautéed dove breast horderves (serves 4):
Fillet the meat from 4 dove breasts and cut pieces in half
Cut red and yellow peppers into 1/4" x 34" slices
Rough slice sweet onion into 1-1/2" slices
In a non stick skillet over medium high heat add 1/4 cup olive oil with a dash of white vinegar (can use red wine vinegar), 2-3 cloves of very finely minced/crushed garlic and a good pinch of sea salt and sauté veggies until soft
When veggies are soft add dove meat and sauté until medium rare.
Serve with sauce and enjoy with a decent Malbec wine
Seasoning and topping for any grilled meats:
Rosemary Lemon Sea Salt: In a medium jar put the following- 1 cup fine sea salt, 3 tbs finely chopped rosemary, zest of 1 lemon. Stir or shake to combine
Chimichurri sauce: (this is less of a pesto than most recipes call for): 1/2 cup Extra Virgin olive oil, 1/8 cup white vinegar, 1/4 cup finely chopped parsley, 1/8 cup finely chopped oregano, 1 garlic clove finely chopped or crushed- put all in a jar and shake well or wisk together and let sit for at least an hour to meld flavors
Dove Kabob Horderves:
Fillet meat from dove breasts and lightly season on both sides with rosemary lemon sea salt
Soak wood skewers in water and build kabobs alternating meat, onion slices and yellow pepper slices
Grill on hot grill until medium rare, remove to rest and drizzle Chimichurri sauce on and serve.
Chimichurri sauce is an Argentine staple on any grilled meat (beef, pork or chicken) and can be made in advance & saved for some time in a sealed bottle or jar. Some make it thicker like a pesto but the more "diluted" version with less greens is more palatable and doesn't overpower the flavor of the meat but is an awesome accoutrement. They also put the rosemary lemon sea salt on every piece of meat that goes on the grill (beef, pork and chicken) and it is to die for!