James Patrick Kelly

Starlight Herb & Spice Company

Handcrafted in Idaho ~ Chemical & Pesticide Free

James Patrick Kelly:
Chef and food writer James Patrick Kelly is passionate about supporting local food. When he’s not writing about the Northwest’s burgeoning food-and-wine scene for various regional and national publications, Kelly offers farmstead cooking demos at the Eagle Saturday Market—sourcing the best of what the market has to offer, like impeccably fresh produce, artisan bread, herbs, spices, farm-raised elk, Kobe-style beef, lamb, and cage-free chicken.

Kelly has been involved in the world of food, in one form or another, for more than 30 years, dating back to his first restaurant job as a teenager. He went on to become a successful chef at several upscale restaurants and resorts in Seattle, Portland, and the San Juan Islands.

In 2000, Kelly moved to Boise to earn his bachelor’s degree in journalism from Boise State, where he was also an adjunct chef instructor at the university’s culinary arts program. He is a former restaurant critic at the Idaho Statesman, and he now writes for Northwest Palate, Eagle Magazine, and Village Voice Media.

Kelly, who lives in Boise with his wife and two children, also sells his Wine Country Wood Chips at the Eagle Saturday Market on the last Saturday of each month.

Thai-style Elk Meatballs

Makes about 20 meatballs

2 pounds ground elk

2 tablespoons green onion, finely chopped

1 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon fresh ginger, finely minced

1 teaspoon fresh garlic, finely minced

1 teaspoon fresh lime zest, minced, or pulverized kaffir leaves

1 tablespoon golden fish sauce (optional)

1 tablespoon fresh cilantro, chopped

1 tablespoon fresh mint, chopped

1 egg

1 cup panko bread crumbs, finely ground

1 teaspoon Chinese 5 Spice
Sea salt and white pepper to taste

In a large bowl, add all the ingredients together, and work the mixture with your hands until it becomes tight like a drum (about 3-4 minutes). Tear off small pieces (about the size of a strawberry) and roll tightly in your palm for at least15 seconds per meatball. Preheat the oven to 375 degrees. Place the rolled meatballs on a sheet pan (that’s been covered with parchment paper or coated with pan spray) and place them in the oven for about 15-20 minutes, or less time if you like them with a rosy center. You can also cook these meatballs on an outside grill. Serve with huckleberry-sweet chili dipping sauce (see recipe below).

Huckleberry-Sweet Chili Dipping Sauce

Makes about 2 cups

1 cup Thai-style sweet chili sauce

1 cup fresh or frozen huckleberries, pureed
1 teaspoon fresh ginger, minced

1 teaspoon Sriracha hot chili sauce

1 tablespoon fresh basil, chopped

1 lime, juiced

1/2 teaspoon Chinese 5 Spice

Sea salt and black pepper to taste

Mix ingredients together thoroughly and refrigerate until needed. No cooking required.

Espresso Barbecue Sauce

Makes about 4 cups

4 teaspoons fresh garlic, minced

4 tablespoons extra virgin olive oil

1/2 cup malt vinegar

1/2 cup Worcestershire sauce

2 cups tomato sauce

1/2 cup molasses

1/4 cup honey

3 tablespoons Tabasco Chipotle sauce

1/2 cup brewed espresso or bold-roast coffee

1/2 cup tomato paste

1 teaspoon smoked paprika
Salt and pepper to taste

In a heavy-bottom saucepan, sauté the garlic in olive oil (on medium heat) until it softens, and then add the vinegar, Worcestershire, tomato sauce, coffee, and tomato paste. Once this mixture starts to reduce (about 5 minutes), add the Tabasco, molasses, honey, paprika, salt and pepper. Simmer (on low) for about 15-20 minutes, or until the sauce has a thick consistency. This flavorful sauce works well with pork, lamb, elk, and beef.

Chimichurri Sauce

Makes about 2 cups

1 cup packed fresh cilantro

1 cup packed fresh flat-leaf parsley

6 garlic cloves, peeled and chopped

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

Zest of 1 lime

1 cup extra virgin olive oil

1/4 cup fresh limejuice

1/4 cup white wine vinegar

Place the cilantro, parsley, garlic, salt, pepper, pepper flakes, and lime zest in a food processor and pulse until it’s finely chopped. Slowly add the oil, limejuice, and vinegar, and continue pulsing until the mixture is fully blended. Works great with grilled beef, especially Kobe-style beef from M & N Cattle—now available at the Eagle Saturday Market.