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
Cooking spray
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)
Meat thermometer
Pastry brush
Turkey baster

• 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

Chicken Vindaloo
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
(Serves 6)

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

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
Cheddar cheese

• 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
Cooking spray
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

Chicken Cacciatore
• 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.

Prepare grill:
• 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

Fried Turkey
Approximately 5 gallons vegetable, canola or peanut oil
One 12-pound turkey, thawed, neck, heart and gizzards removed, excess skin from neck trimmed

Prepare ahead:
• 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.

Sweet & Spicy Glazed Salmon

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

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 Sauce

½ 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

Shrimp Scampi
3 tablespoons extra virgin olive oil
6 anchovies
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 lemon
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

Venison Roast
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