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Home Free Recipes

How to Make Grilled Pigeon with Chef Craig Hopson

When in doubt, pound it out! Watch Chef Craig Hopson take a meat mallet to a pomegranate, where red seeds collect like rubies. A dish as colorful and decadent as Chef Hopson's menu, this D'Artagnan pigeon, pomegranate emulsion and pistachio aioli is perfect for holiday celebrations. For more tips, tricks and techniques, check out!
Contributor: Behind The Burner

Keywords: Pigeon in pomegranate sauce recipe , D’Artagnan pigeon , Grilled Scottish Wood Pigeon , Pigeon recipe , pistachio aioli , pomegranate emulsion , Behind the Burner , Chef Craig Hopson , Divya Gugnani , One if by Land , pigeon , pomegranate

Quick Tip

Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.

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