Archived Poultry, Fish & Game Recipes
Oven-Roasted Chicken Breasts with Satsuma Tapenade
1/2 cup fresh Satsuma orange juice (about 2 Satsuma’s)
1 cup pitted Kalamata olives
1 tablespoon capers
2 teaspoons grated Satsuma orange rind
2 garlic cloves, minced
2 anchovy fillets, drained
2 tablespoons extra-virgin olive oil, divided
6 (8-ounce) bone-in chicken breast halves, skinned
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Satsuma orange wedges (optional)
Flat-leaf parsley sprigs (optional)
• Place juice in a small saucepan. Bring to a simmer over medium heat; cook until reduced to 1/4 cup (about 3 minutes).
• Place juice, olives, and next 4 ingredients (through anchovies) in a food processor. Add 1 tablespoon oil; process until well blended.
• Preheat oven to 425°.
• Sprinkle chicken evenly with salt and pepper.
• Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add 3 breast halves to pan, meat sides down; cook 5 minutes or until lightly browned.
• Place chicken on a jelly-roll pan. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 3 breast halves.
• Bake at 425° for 15 minutes or until chicken is done.
• Serve with tapenade. Garnish with orange wedges and parsley, if desired.
Salmon with Satsuma-Soy Glaze
1 tablespoon grated Satsuma orange rind
1 cup fresh Satsuma orange juice (about 4 Satsuma’s)
6 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon canola oil
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
3 (1/4-inch) slices peeled fresh ginger
6 (6-ounce) skinless salmon fillets (about 1/2 inch thick)
1 tablespoon water
1/2 teaspoon cornstarch
2 Satsuma oranges, peeled and separated into sections
2 tablespoons green onion strips
• Preheat broiler.
• Combine first 9 ingredients in a large zip-top plastic bag. Add salmon to bag; seal.
• Marinate in refrigerator 1 hour, turning occasionally.
• Remove salmon from bag, reserving marinade.
• Strain marinade through a sieve into a bowl; discard solids.
• Place marinade in a small saucepan over high heat.
• Bring to a boil; cook until reduced to 1 cup (about 6 minutes).
• Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly.
• Add orange sections; cook 30 seconds. Set aside; keep warm.
• Place salmon on a broiler pan coated with cooking spray; broil 8 minutes or until desired degree of doneness.
• Serve with sauce.
• Sprinkle with green onion strips.
Herb Roasted Turkey
1 fresh, turkey
2 cups white wine
1 stick Butter
5 sprigs fresh rosemary
6 sprigs fresh thyme
6 leaves, fresh sage
1 lemon, 1 apple and 1 onion
Salt and pepper
Wooden skewers (soaked in water)
• Preheat oven to 325 degrees F.
• Take your hand and run it between the skin and the meat of the breast, creating an envelope.
• Insert the herbs in this space.
• As the turkey roasts, the herbs will infuse the meat with flavor. Depending on what size turkey you have, you may not need all the herbs.
• Cut up the lemon, apple and onion and place the chunks in the turkey cavity.
• Take your wooden skewers and close up the opening.
• Melt the stick of butter and white wine in a small saucepan.
• Using a pastry brush, liberally brush the turkey with the wine and butter mixture.
• Cover the turkey loosely; making a tent with the foil.
• Place the turkey in the oven and cook according to instructions based on weight.
• After the first hour, baste the turkey with the juice, butter and wine mixture at the bottom of the roasting pan.
• Check to make sure that the legs and the breast are not browning too quickly.
• About 15 minutes before the turkey is done, remove the foil and turn the oven to 450 degrees F. Watch carefully while you allow the turkey to brown.
• The turkey is done when a meat thermometer reads, 180 degrees F. when inserted in the thickest part of the turkey thigh.
• After you remove the turkey from the oven, allow the turkey to rest for about 20 minutes, before carving. Resting allows the juices to re-distribute themselves throughout the turkey ensuring a juicier bird.
Savory Turkey Brine
2 gallons cold water
10 ounces Soy Sauce
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons dried sage
2 tablespoons dried celery seed
1 tablespoon dried thyme
1 16 – 24 pound whole Turkey, thawed
• The night before roasting, remove giblets and turkey neck; rinse turkey inside and out.
• Mix all ingredients until all of the salt is dissolved.
• Place turkey in brining bag or other prepared container and add brining recipe.
• Cover or seal bag and refrigerate overnight, or at least 8 hours.
• Remove turkey from the brine; pat dry and roast
Roasted Chicken with Spiced Yogurt
3-4 lb fryer chicken
½ teaspoon water
¼ teaspoon dry mustard
1 C. plain yogurt
¼ C. lemon juice
1 clove garlic, minced
1 ½ teaspoon salt
1/2 teaspoon ground cardamom
¼ teaspoon ground ginger
¼ teaspoon ground cumin
¼ teaspoon crushed red pepper
¼ teaspoon pepper
¼ C. water
• Place chicken in large bowl.
• Mix ½-teaspoon water and the mustard in 1-quart bowl; stir in yogurt, lemon juice, garlic, salt, cardamom, ginger, cumin, red pepper and pepper. Pour over chicken, turn to coat well with marinade. Cover and refrigerate 12-24 hours.
• Place chicken on rack in shallow roasting pan, reserving marinade
• Roast, uncovered at 375 degrees for approx. 1 ¾ to 2 ¼ hours
• During last 30 minutes, spoon marinade over chicken
• Place a tin foil tent over chicken to prevent excessive browning during the last 30 minutes
Crispy Mustard Chicken
3 slices rye or wheat bread
1/4 cup Dijon mustard
2 teaspoons freshly squeezed lime juice
1 large garlic clove, minced
4 boneless/skinless chicken breasts
Coarse salt and ground pepper
2 tablespoons olive oil
• Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form.
• In a shallow bowl, combine mustard, lime juice, and garlic. Season chicken with salt and pepper. Dip chicken in mustard mixture, and then roll in crumbs, patting to coat. Place on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
• Check chicken breast after 20 minutes; remove when done.
• Serves 4
Serve with steamed broccoli
Chicken Sauce Piquant
1 ½ tablespoons salt
2 teaspoons ground black pepper
½ teaspoon ground white pepper
2 teaspoons cayenne pepper
2 teaspoons chili powder
1 teaspoon paprika
¼ teaspoons cumin
3-4 pounds boneless chicken breast cut into cubes
¾ cup olive or vegetable oil
1 cup all-purpose flour
1 small onion, finely chopped
3 celery stalks, finely chopped
1 jalapeno chili, cleaned, seeded and finely chopped
2-3 cloves garlic, minced
5 Roma or plum tomatoes, diced
2 cups canned diced tomatoes
5 cups chicken broth
1 tablespoon thyme
4 bay leaves
4-5 dashes of Tabasco® or hot sauce
• Stir together first 7 spices in large bowl
• Add the chicken pieces and toss until evenly coated; set aside
• Heat oil in large, deep skillet until it begins to smoke slightly
• While oil heats, toss chicken in flour, shaking off excess
• Place chicken in hot oil and fry until golden on all sides
• Remove from oil to deep baking dish
• Add remaining flour to oil and cook, stirring constantly for about 5 minutes until you have a medium brown roux
• Add onion, celery, jalapeno and garlic, cook for 5 minutes
• Add chicken and remaining ingredients
• Simmer for 45 minutes until chicken is tender and sauce is slightly thickened
• Add more seasonings to taste
• Serve with rice
Pairs well with ice cold beer or Rodney Strong Merlot
Tortilla Chicken Drumsticks
8 oz. lightly salted tortilla chips
1 tablespoon Italian seasoning
4 teaspoons chili powder, divided
1 teaspoon ground cumin
¼ teaspoon salt
1 large egg
2 ½ lbs chicken drumsticks (about 10)
• Preheat oven to 450 degrees F, with rack in middle
• Oil a large, 4-sided sheet pan
• Pulse chips and spices in a food processor until coarsely ground, then transfer to a shallow dish
• Whisk egg and remaining 2 teaspoon chili powder in a bowl
• Season chicken with salt (kosher salt is preferred or Tony Chachere’s season salt)
• Dip drumsticks in egg, draining excess and coat with crumbs, pressing to adhere
• Place drumsticks in sheet pan, bake without turning until cooked through – 40-45 minutes
• Let stand uncovered, 5 minutes before serving
Serve with Roasted Potato Wedges and Cilantro-Lime Mayonnaise (recipe below)
Pairs well with Clayhouse Adobe White Wine
Chicken Sausage Pasta in a Spicy Vodka Sauce
1 tablespoon butter
1 tablespoon olive oil
1 pound chicken sausage, casings removed
1/2 cup roughly chopped onion
1 jalapeno, chopped
3 cloves garlic, finely chopped
1/2 cup roughly chopped green pepper
1 teaspoon hot paprika
1 teaspoon Italian seasoning
Salt and freshly ground black pepper
1 (28-ounce) can whole tomatoes with basil
1/3 cup vodka
1 cup heavy cream
1 box (14.5-16oz) uncooked pasta – rigatoni, penne or rotini
1 cup grated Asiago or Parmesan cheese
3 tablespoons freshly chopped parsley leaves
• Bring a large pot of water to boil for the pasta
• In a large sauté pan over medium heat melt butter with oil, add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon
• Add onions, jalapenos and garlic and sauté until softened, about 5 minutes
• Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more
• Generously salt the pasta water and add the rigatoni. Cook until al dente, according to package instructions
• Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes
• Add vodka and cream and cook a few minutes more
• Toss in cheese and chopped parsley
• To serve, drain the pasta well and add to the sauce
• Mix until pasta is nicely coated
• Season with salt and pepper, to taste
*Source, Food Network
3lbs. chicken legs, thighs and breast halves
¼ C. vinegar
2 Tbsp. molasses
2 tsp. ground turmeric
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. chili powder
½ tsp. dry mustard
2 cloves garlic, finely chopped
3-4 jalapeno peppers, seeded and finely chopped
1 large onion, diced
½ tsp. crushed red pepper
2 Tbsp. olive or vegetable oil
2 large tomatoes, chopped
9 new potatoes (about 1 lb.) cooked and cut into halves
Snipped fresh cilantro
• Remove skin from chicken and place in a shallow glass bowl or pan
• Mix first nine ingredients
• Pour over chicken, turn to coat all sides
• Cover and refrigerate at least 12 hours
• After marinating, cook and stir onion and red pepper in oil over medium in 12” skillet, heat until onion is light brown.
• Add tomatoes, cook and stir until tomatoes are soft – 5-7 minutes
• Add chicken and marinade
• Cook uncovered over medium-high heat, turning chicken occasionally, 10 min.
• Reduce heat, cover and simmer for 15 min.
• Add potatoes; cover and simmer until thickest part of chicken is done – 10 – 15 min.
• Sprinkle with cilantro and serve
Chicken Divan with a Twist
2 cups cooked, cubed chicken breast meat
1 pound fresh broccoli, cooked and chopped
1 cup mayonnaise
1 1/2 tablespoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic salt
salt and pepper to taste
2 1/2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions
• Preheat oven to 350 degrees F (175 degrees C).
• Spread chicken in the bottom of a 9x13 inch baking dish, top with broccoli
• In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well
• Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli
• Sprinkle with remaining 1 1/2 cups of cheese and top with onions
• Bake at 350 degrees F (175 degrees C) for 30 minutes
Chicken, Pork and Smoked Sausage Jambalaya
4 tablespoons vegetable oil, divided
3 pounds broiler-fryer chicken parts
1/2 pound boneless pork, cut into thin strips
1/2 pound andouille or smoked sausage, cut into 1/2-inch slices
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, minced
4 cups canned diced tomatoes, undrained
1 cup chicken broth
3/4 cup tomato paste
1 tablespoon Original TABASCO® brand Pepper Sauce
1 bay leaf
1/2 teaspoon salt
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1/2 teaspoon ground allspice
1 1/2 cups uncooked rice
• In 5-quart Dutch oven or saucepot, heat 2 tablespoons oil over medium-high heat
•Add chicken and brown on all sides, about 10 minutes
• Remove chicken from pot
• Add remaining 2 tablespoons oil to pot and heat
• Add pork, sausage, celery, onion, green pepper and garlic; cook 8 to 10 minutes or until tender, stirring frequently
• Stir in tomatoes, broth, tomato paste, TABASCO® Sauce, bay leaf, salt, oregano, thyme and allspice
• Return chicken to pot. Cover; reduce heat and simmer 10 minutes
• Stir in rice, and cover
• Simmer 40 minutes or until chicken and rice are tender, stirring frequently and adding additional broth if rice begins to stick to bottom of pot
Makes 8 servings
Recipe from tabasco.com
Pick a tart wine to complement spicy foods like Cloudy Bay Sauvignon Blanc.
Green Chili Chicken Enchiladas
4 chicken breasts, cooked, de-boned and diced
1 medium yellow onion, diced
3 stalks celery, diced
2 cloves garlic, minced
1 can cream of celery soup
1 can cream of mushroom soup
1 can chicken broth
2-4 small cans diced green chilies (do not drain)
Small corn tortillas
• Mix the cooked chicken, soups, broth and green chilies together – it should be watery/soupy
• Add salt, pepper and desired spices
• Spray a 9x13” pan with Pam
• Put a layer of tortillas on the bottom
• Spoon chicken mixture over tortillas
• Add a layer of cheese
• Repeat – approx 2-3 layers ending with cheese
• Bake at 350 for approximately 35 minutes – entire pan should be bubbly and cheese should be golden brown.
• Let set before serving – approx. 20-30 minutes
Spicy Honey-Brushed Chicken Thighs
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
6 tablespoons honey
1 teaspoon cider vinegar
• Preheat broiler
• Combine first 6 ingredients in a large bowl
• Add chicken to bowl; toss to coat
• Place chicken on a broiler pan coated with cooking spray
• Broil chicken 5 minutes on each side
• Combine honey and vinegar in a small bowl, stirring well
• Remove chicken from oven; brush 1/4 cup honey mixture on chicken
• Broil 1 minute
• Remove chicken from oven and turn over
• Brush chicken with remaining honey mixture
• Broil 1 additional minute or until chicken is done
• 1/4 cup all-purpose flour
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon black pepper
• (1) 3 1/2- to 4-pound chicken, cut into pieces
• 1/4 cup olive oil
• 1 medium yellow onion, roughly chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cloves garlic, finely chopped
• 3 sprigs fresh thyme
• 1 bay leaf
• (1) 28-ounce can plum tomatoes
• 1/3 cup dry red wine
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
• Rinse the chicken and pat it dry with paper towels.
• Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
• Heat the oil in a Dutch oven or large saucepan over medium heat.
• Add some of the chicken to the pan and cook until browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Repeat with the remaining chicken.
• Add the onion to the pan and cook for 2 minutes.
• Add the carrot, celery, garlic, thyme, and bay leaf.
• Cook, stirring occasionally, for 10 minutes.
• Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and the remaining salt and pepper.
• Bring to a simmer.
• Add the chicken, reduce heat, and cover.
• Simmer for 45 minutes, turning the pieces occasionally.
• Remove and discard the bay leaf. Stir in the parsley.
Grilled Chicken with Grape Glaze
• 3 cups seedless red grapes
• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 tablespoons balsamic vinegar
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon olive oil
• 6 chicken drumsticks (about 1 1/2 pounds), skinned
• 6 chicken thighs (about 1 1/2 pounds), skinned
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon salt
• Cooking spray
• Fresh rosemary leaves (optional)
• To prepare glaze, place grapes in a blender; process until smooth.
• Heat 2 teaspoons oil in a saucepan over medium heat.
• Add onion; cover and cook 10 minutes.
• Add garlic; cover and cook 3 minutes, stirring occasionally.
• Stir in pureed grapes, vinegar, soy sauce, sugar, and 1 teaspoon rosemary; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thick.
• Cool slightly. Place grape mixture in blender; process until smooth. Set aside.
• To prepare chicken, brush 1 tablespoon oil over chicken; sprinkle with 2 teaspoons rosemary, pepper, and salt.
• Place chicken on grill rack coated with cooking spray; cover and grill 25 minutes or until done, turning and basting frequently with grape glaze.
• Garnish with rosemary leaves, if desired.
Smothered Chicken with Eggplant & Rice
1 whole chicken or 8-10 chicken pieces
2 medium onions, chopped
1 green bell pepper, chopped
5 cloves garlic, minced
2-3 large eggplants, peeled and cubed
Fresh parsley (optional)
4 cups cooked rice
• Cut and rinse chicken (rinsing with vinegar or lemon juice helps kill germs)
• Season chicken with Creole seasoning, like Tony Chachere’s
• Brown chicken in medium pan, remove from pan and set meat aside
• Add onions, bell pepper and garlic to pan, sauté until tender
• Put chicken back in pan and add eggplant on top
• Cover and simmer on low for approximately 1 hr.
• If additional liquid is needed, add ½ C. chicken broth
• Debone the chicken and return to pot
• Add in rice, top with parsley and serve
Approximately 5 gallons vegetable, canola or peanut oil
One 12-pound turkey, thawed, neck, heart and gizzards removed, excess skin from neck trimmed
• Clean out the cavity of your turkey, removing neck, heart, gizzards and excess skin from the neck, rinse with cold water and pat dry
• Inject the turkey with your favorite marinate, the best place is in the breast, injecting in several places
• Place 30-quart deep-fryer apparatus on level dirt or open area
• Add oil to fryer pot
• Heat oil over medium-high heat to 325-350 degrees F, about 25-35 minutes
• Mount turkey; neck first, through loop end of turkey stand. Attach grab hook handle to top loop of turkey stand
• Working with another person and using oven mitts, carefully lower turkey into hot oil NOTE: Slide bird in gently to keep oil from splashing on the ground or your feet.
• Remove grab hook handle
• Fry turkey uncovered until instant-read thermometer registers 170 degrees F when inserted into breast and 180 degrees F when inserted into innermost part of thigh, about 35 minutes (Approx. 3min/lb for 12lb or larger bird)
• Attach grab hook handle to loop of turkey stand
• Working with another person and using oven mitts, slowly lift turkey from oil allowing oil to drain back into pot
• Transfer turkey to heavy large baking sheet lined with paper towels
• Let turkey rest 15 minutes
• Remove grab hook handle from turkey stand
• Using oven mitts remove turkey from turkey stand and transfer to platter. Carve turkey and serve
• Do not stuff a turkey that will be deep-fried.
• Place deep fryer on a level surface.
• Do not use deep fryer indoors or on wooden decks or under a carport.
• Do not leave deep fryer unattended during use.
• Allow the oil to cool completely before discarding or strain oil and store for reuse.
*TO DETERMINE AMOUNT OF OIL NEEDED: Place the turkey in the fryer pot. Add enough water to pot to cover turkey by 2 inches. Remove turkey from pot. Using a ruler, note the distance of the water level from the rim of the fryer pot.
Discard water; dry fryer pot well.
1 tablespoon TABASCO® brand SWEET & Spicy Pepper Sauce
1 tablespoon soy sauce
1 1/2 teaspoons rice vinegar
1 tablespoon sesame oil
1 clove garlic, crushed
1 pound salmon fillet, skin on
• Combine TABASCO® SWEET & Spicy Sauce, soy sauce, vinegar, oil, and garlic in a shallow dish and mix well
• Add salmon and turn to coat completely
• Cover and marinate, skin side up, in refrigerator for 2 hours
• Preheat grill to medium-high. Place salmon, skin side down, on heavy-duty aluminum foil and place on grill
• Cover and grill 25 minutes or until fish flakes easily when tested with a fork
• Skin will stick to foil, while fish is easily removed
• Alternately, salmon can be baked in a 450°F oven
Any leftovers can be tossed with cooked pasta and sesame oil for a light pasta salad.
Makes 2 servings.
Recipe from tabasco.com
Broiled Tilapia Parmesan
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
• Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
• In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
• Arrange fillets in a single layer on the prepared pan.
• Broil a few inches from the heat for 2 to 3 minutes.
• Flip the fillets over and broil for a couple more minutes.
• Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side.
• Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.
• Be careful not to over cook the fish.
Cajun Grilled Shrimp with Lime
3 tablespoons Cajun seasoning (like Tony Chaceries)
1 lime, juiced
1 tablespoon vegetable oil
1 pound peeled and deveined medium shrimp (30-40 per pound)
• Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.
• Serve over rice.
Shrimp in Basil Cream Sauce½ C butter
1 clove of garlic, minced
½ c. chopped green onions, tops only
8-oz. package fresh mushrooms, sliced thin
14.5 oz. can Italian-style tomatoes, drained
1 tablespoon dried basil or ¼ C fresh basil, chopped fine
Salt, pepper and red pepper to taste
1 ½ lbs shrimp – peeled and deveined
1 ½ oz. cooking sherry
1 ½ C half-and-half
10 oz. uncooked pasta
• Cook pasta according to directions and drain
• In a large skillet, melt butter and sauté garlic, green onions and mushrooms over medium-high heat until tender
• Add tomatoes, salt, pepper and red pepper to pan and cook for 3-5 minutes
• Add shrimp and cook for 7-10 minutes more, do not overcook
• Lower heat and add sherry and half-and-half, simmer until thickened
• Stir well and let stand for a few minutes
• Top with fresh parsley and serve over pasta
Shrimp or Crawfish Casserole
1 can Rotel (diced tomatoes w/green chili)
1 can mushrooms
1 can cream of mushroom soup
1 can Cheddar cheese soup
4 C. cooked rice
½ C. butter or margarine
1 medium onion, diced
1 lb. peeled and de-veined shrimp or crawfish
Seasoning to taste
• Preheat oven to 375
• Sauté onions in butter until tender
• Season crawfish or shrimp to taste and add to onions
• Cook over med-high heat until seafood is cooked.
• Add tomatoes and mushrooms
• Mish in soups and simmer for 5-10 min. letting excess liquid cook out
• Stir in rice and place into ungreased glass casserole dish
• Bake for approximately 20-30 min until top is slightly brown
3 tablespoons extra virgin olive oil
6 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
2 stems oregano leaves stripped and finely chopped
A generous handful flat leaf parsley, finely chopped
1 cup dry white wine
3 tablespoons butter, cut into small pieces
1 quart chicken stock
2 cups water
2 1/2 pounds large shrimp, peeled and deveined
1 pound linguini
1 cup basil leaves, about 20, torn
Salt and freshly ground black pepper
Crusty bread, torn into pieces
• Heat the oil over medium heat.
• Add anchovies, garlic and crushed pepper to the pan and cook until anchovies melt into oil, a couple of minutes.
• Add herbs and wine and reduce for 1 minute then melt butter into sauce.
• Add stock and water to the pan and bring to a boil.
• Stir in the shrimp and pasta and reduce heat to medium.
• Simmer uncovered for 7-8 minutes until pasta is al dente and shrimp are firm.
• Stir in zest and juice of 1 lemon and basil, season with salt and pepper to your taste.
• Serve directly from pan with hot, crusty bread.
*Source, Rachel Ray
1 – 10lb. venison roast
2 cans beef broth
3 C. onions, chopped
2 C. green bell pepper, chopped
1/3 C. Worcestershire sauce
2 packages onion soup mix
1 can cream of mushroom soup
1 small can sliced mushrooms
2 tsp. garlic powder
1 tsp. dry mustard
1 bunch of green onions, chop the green tops, only
1 C. fresh parsley (optional)
Add other seasonings like fresh ground pepper, salt and herbs to taste
• Preheat oven to 275.
• In a large Dutch oven, mix all ingredients except green onion tops and parsley.
• Cook covered for approx. 7hrs
• Remove meat from gravy and cook gravy down on the stove top
• Add cornstarch mixed w/water to thicken if needed, simmer for 2-3 min.
• Add onion tops and parsley and let stand for 5 min.
• Add meat back in to the gravy and serve.
*Last update 2/13/11