Recipe: Cherry & Shallot Stuffing

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I got the inspiration for this recipe while on a recent trip to Michigan (Traverse City, MI is the cherry capital of the US), where I saw cherries being used in all kinds of sweet and savoury sauces, salsas and chutneys.

You can use this dish as a salsa or, like I did, as a stuffing for chicken, quail, pheasant or any game bird. Cherry’s pair fantastic with strong, dark beer; even in the middle of summer, don’t be afraid to pull a barrel aged stout or Belgian quad out of the cellar to compliment this dish.

  • Fresh red cherries
  • Shallots
  • Fresh thyme
  • Garlic
  • Salt
  • Olive oil
  • White wine vinegar
  1. Pit the cherries and slice them roughly. Remember, there’s beauty in asymmetry!
  2. Slice shallots and garlic
  3. Apply generous amount of fresh thyme leaves and olive oil
  4. Combine ingredients and finish with a pinch of salt and just a few drops of white wine vinegar
  5. Allow to marinate room temperature for 15 minutes before use

Beer Pairing: Trappistes Rochefort 8

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On Cooking

For me, food is tightly bound in memory, experience, culture and family. My greatest culinary influences are family members, and nearly every fond memory I have with them involves cooking. I do truly believe that great food is made with love; it’s not mechanical or scientific; great food, like memory and experience, is transcendent.

I am a man who likes to color outside of the lines, and so it should come as no surprise that I do not believe in following a recipe or measuring the ingredients that go into my creations. Cooking, for me, is stream of consciousness. Culinary schools and restaurants alike will often teach “consistency is key,” though I am not interested in cooking, or eating, for consistency. I want to be surprised and challenged; I want the risk, and the reward, that comes with cooking from the heart.

My recipes posts, as such, will not look like your conventional recipe book. I don’t outline quantities, weights or fluid ounces. I’ll often recommend substitutions for core ingredients. Many of the foods I make leverage left-overs from a previous recipe. In short, when it comes to cooking, I give a big, giant ‘fuck you’ to convention.

Enjoy and mangia!