Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Unusual or Interesting Protein Options for Chefs

Qwerty

By Qwerty
in Restaurant Life

 Share

Recommended Posts

Qwerty

Qwerty

Posted
Posted

We are at a loss for protein options. We live on the East coast, so a lot of seafood options are limited (sad to say, but I think the Atlantic been completely decimated) and we keep rotating the same few proteins time and time again.

Here is a list of things we've done in the last several months:

Sweetbreads

Veal Chop

Beef Filet

Lamb Racks

Pork Belly

Duck Breast

Cod

Tuna

Lobster

Scallops

Monkfish

Salmon

Quail

Halibut

Oysters

Probably a couple I am fogetting.

The exec. has roundly rejected these items (though I have made my case)

Octopus

Squab

Bison

Foie Gras

Tongue

We plan on getting venison as soon as the farm starts butchering, so did I miss anything? I would love to do brains but I think those are illegal or at least not able to be purchased...what types of things are you guys doing protein wise?

I look at that list and think that it is a lot, but I can't help but think that there must be some interesting stuff we are forgetting.

Any ideas/thoughts? Please keep in mind that things like braises (short ribs, shanks) we will probably do as the weather turns cold.

Peter the eater

Peter the eater

Posted
Posted

Atlantic shrimp, sea cucumber, urchin and hagfish are doing well.

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

pastrygirl

pastrygirl

Posted
Posted

rabbit

guinea fowl

yak. I know there are people farming yak in Colorado but don't know if the meat is available commercially. I guess if buffalo is a no-no yak would be too.

rooftop1000

rooftop1000

Posted
Posted

Alligator

Wild Boar

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

Doodad

Doodad

Posted
Posted

Texas is on the east coast?

Anyway, another vote for ostrich. Surprisingly good taste and texture.

Hanger Steak

Homemade venison sausage

Elk

snake

Eel

rabbit

Can't believe bison got turned down. That is one of our favorites.

aidan

aidan

Posted
Posted

Lots of bluefish on the east coast. At least in New England. Also, a lot of striped bass as well this year.

brandonscott

brandonscott

Posted
Posted

-razor clams

-fresh water prawns

-catfish....if you can make catfish taste really good, you are talented in my opinion!..and its always in season.

-iguana...from S. America, its cheap and has a unique texture

Beebs

Beebs

Posted
Posted

Moose

Pork jowls

Pork neck

Tripe

Halibut cheeks

Goose

Another vote for rabbit and wild boar.

Timh

Timh

Posted
Posted

Rabbit is regular in new Orleans but unusual elswhere, also squirrel(I grew up on squirrel dumplings and gumbo), Catfish should be more mainstream too.

DanM

DanM

Posted
Posted

I have been cooking with lots of grains lately. It is a great alternative to animal sources of protein.

Per 100g serving:

Quinoa - 24g

Hulled Barley - 23g

Millet 22g

Spelt - 25g

Amaranth 26g

Buckwheat Groats (kasha) 19g

Kamut 27g

Wheat Berries 24g

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

DanM

DanM

Posted
Posted

One more... Rocky Mountain Oysters

Thats if you have the balls to serve them. :blink:

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Peter the eater

Peter the eater

Posted
Posted
One more... Rocky Mountain Oysters

Thats if you have the balls to serve them. :blink:

And wash them down with a prairie oyster cocktail -- bull nuts and bird eggs, plenty of protein.

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

wax311

wax311

Posted
Posted

Why don't you just ask your purveyor reps what's available? Surely they can give you product/price lists, and recommend what is good, what is in season (and for how long), and what is reasonably priced.

KennethT

KennethT

Posted
Posted

If you're from the East coast, you can get Bobo farms chicken - both silky (which has black skin and black meat) and black plume - similar to normal chicken but is leaner and a much more pronounced "chickeny" flavor...

tim

tim

Posted
Posted

-iguana...from S. America, its cheap and has a unique texture

Congratulations,

That is truly unusual and probably unwelcome. Tell us about the unusual flavor...or not!

Those other ideas are obvious, this is genius, demented genius.

Tim

 Share
Go to topic listing
×
×
  • Create New...