Scottish-style Grouse!

• 1 plucked grouse
• 1/2 cup bread crumbs
• 3 tablespoons butter
• 2 raw chicken livers, mashed
• 1 teaspoon parsley
• onion juice
• allspice
• pork lard
• 1 scant cup of chicken broth
• morel mushrooms
• white wine

Blanket the grouse with a thin slice of pork lard. Truss and place in a braising kettle, the bottom of which contians a scant cup of chicken broth. Arrange on top four thin slices of morel mushrooms. Adjust the cover hermetically and braise the bird for 25 minutes at 450 degrees. Remove from the oven, dress the bird on a hot platter, and surround with fresh large mushrooms peeled and sautee'd in butter.

Place the kettle in which the bird was cooked over a hot fire until the liquid is reduced to nearly nothing, then add a wine glass of white wine. Boil for two or three minutes, strain through a fine sieve, and poor over the grouse. Present with red currant jelly and applesauce. Serves one splendidly!

This recipe is from the book "Grouse Hunter's Almanac by Chris Dorsey, published by Voyageur Press. This is our favorite and hope you enjoy it!

Wisconsin Woodcock

From the Catfish

2. While these were cooking, I chopped some onion and a couple of Italian plum tomatoes, heated some water and dissolved a couple of beef boullon cubes in about a cup. If I had some mushrooms which I lacked, I would have chopped up a few of them. I didn't measure the onion but it was about the same volume as the two tomatoes when I had them cut into small cubers. I had three breasts, so if you have more you'd want more veggies--I thought these proportions were about right.

3. I salted and peppered the breasts after drying them on paper towels and browned them on both sides in the bacon grease. I did this pretty gently to try to get them to cook a bit at this stage.

4. When the bacon was done but not crispy, I took it out, turned up the heat and dumped in a couple snorts of brandy, scraped the bottom while letting the alcohol boil off. I turned the heat down again and added a little bouillon and the onions, cooking very slowly covered and adding more bouillon as necessary to keep it moist and steamy. You need to keep an eye on the onions, keeping them off to the side so they don't get too brown. Somewhere about here I threw in a bayleaf. I kept checking the breasts until they got tender to to the fork and I thought they would come off the bone. I took them out and and set them aside.

5. I turned up the and added the tomato and the rest of the liquid plus a bit more water and the bacon roughly diced and brought the sauce to boil to reduce it, adding a splash of hot sauce. While that was reducing, I took the meat off the breasts and cut it into pieces. I turned down the heat when the sauce was reduced and added the cut up woodcock and let it cook slowly to heat up the meat and let it take on the flavor of the sauce.

6. I used coarsley ground pepper and quite a bit of it.

Hope you enjoy it!

JIM'S FAMOUS WILD FOWL CASSEROLE

From Jim Prichard

One can use any waterfowl - although goose is wonderful. Grouse & Pheasant also work well - must use chicken boulion cubes & turkey gravy mix however.

Laying a goose on it's back, I found the breast bone and made a small horizontal cut just below it. I then inserted the knife (fillet knives work best) and cut the skin only vertically until I just went past the top of the breast bone. Grabbing the skin with both hands, I pulled the skin off the meat - if you do immediately after killing the bird, the skin comes off easier.

The fillet knife was then inserted along each side of the breast bone and meat fillets off bone. 3 - 4 geese or 6 - 7 ducks feed about 8 - 10 people. The meat is then cut into thin strips, coated in flour, paprika, a lot of Lawry's Season Salt and browned in frying pan. I did not cook the meat until it was completely done. Pink on the inside.

I then transferred to a crock pot, completely covered with water - about 5 - 6 cups or so, added 4 beef boulion cubes, 2 packages dry brwon gravy mix, and salt and pepper to taste. I then let simmer for at least 5-1/2 hours. No thickening of sauce is required because I the floured meat before browning.

Water was boiled and 1 large bag of ribbon style noodles were cooked until tender and then added to the goose/gravy mixture. Add more water if you think it may be too thick.

Enjoy!

Sucker Croquettes Monroe Davis

From Blaine P. Biedermann

When preparing the fillets, it's best to skin and cut them into one-inch chunks. Then run them through a sausage mill with a 1/8- or 3/16-inch plate. Of course, grinding and frying the sucker meat negates the tiny bones.

• 2 pounds ground sucker meat
• flour
• salt
• peanut oil

It's from A.D. Livingston's column in the May Gray's Sporting Journal.

CAJUN GOOSE GUMBO

From Doug Aziz

• The breasts of one Canada Goose or 2 ducks.
• 1-1/2 lbs. of medium shrimp, cooked and peeled
• 1 package (6) spicy Italian sausage
• 1 48 oz. can Durkee chicken broth
• 2 large cans whole tomatoes
• 1 large can tomato sauce
• 2 cans okra
• 3 cups chopped onion
• 3 cups chopped celery
• 3 cups chopped green peppers
• 3 cloves garlic - finely chopped
• 1 bunch green onions, finely chopped
• 4 tsp. salt
• 4 tsp. black pepper
• 2 tsp. red cayenne pepper
• 1 tsp. oregano
• 1 tsp. thyme
• 8 tbsp. Cajun Roux

Cajun Roux

• 8 tbsp. flour
• 8 tbsp. vegetable oil

Combine the ingredients in a heavy 10 inch skillet and blend them with a spatula. Over moderate heat cook the mixture for 30 to 45 minutes, stirring constantly. At this point the mixture will begin to darken. Reduce the heat to the lowest setting and continue stirring until the mixture is dark nut brown. Immediately pour the roux into a bowl and allow it to cool. At room temperature it will separate, so before using it should be re-blended. This makes enough for the Cajun Goose Gumbo.

This is a relatively complicated recipe, taking almost 3 hours to combine, but well worth the effort.

First, prepare the roux as directed and set aside. Believe it or not, it is the key ingredient. Next, dredge the whole goose breasts in flour and brown in skillet. After the meat is cooked it should be cut into bite size pieces and set aside. While the goose is browning you can cook the shrimp in slightly salted water. Bring water to a rolling boil, add shrimp and cook until water comes to aboil again. DO not overcook or shrimp will get tough. Peel and set aside.

The sausage should be browned and rendered by piercing with fork. After cooling, the sausage should be cut into bite size pieces and set aside. The easiest way to prepare the onions, celery and green peppers is in a microwave oven. After chopping, place the celery in a covered container in approximately one inch of water and nuke for 3 minutes. Finally, add the onion and give the entire mixture 3 more minutes and set aside.

You are now ready to begin combining ingredients. Reblend the roux and pour into the bottom of a large stock pot. Add the green onions and garlic and saute for several minutes. Next, put chicken broth into pot along with two cans of water. Don't worry if the roux separates again. It will reblend when heated. Add all remaining ingredients and thoroughly mix. Bring to a boil and then simmer for a minimum of 3 hours.

Any goose, old, young or anywhere in between will be tender and the neat thing is that it retains its distinctive flavor.

Serve the gumbo over rice, with a garnish of fresh parsley (tops cut with a scissors). If you can get it, sprinkle with fileí powder and/or tobasco sauce to give it an authentic Cajun touch.

COCA-COLA DUCK

From Doug Aziz

Marinate duck breasts in Classic Coke for a minimum of 12 hours. Must be the full strength version, i.e., with sugar and caffeine.

Slice duck breasts crosswise into strips approximately 1/2î wide.

Cover with a mixture of 1/2 flour, 1/2 cornmeal, (equal parts of each) adding salt and pepper to taste.

Saute in 1î of hot peanut oil for a few minutes, until medium rare, or to suit individual taste.

Serve as an appetizer with tabasco or other sauce and/or with a dip made from currant jelly, orange marmalade, etc.

DUCK BREAST ITALIANO

From Doug Aziz

Marinate duck breasts in Italian salad dressing (I prefer Kraft Zesty Italian) for a minimum of 12 hours.

Wrap each breast with a strip of bacon and secure with a toothpick.

Grill slowly over charcoal or other until bacon is crisp, or meat is medium rare. For some reason, the meat takes on the appearance and flavor of beef tenderloin.

Wild Duck, Creole Style

From Tracy Wrolson

• 2 mallards or other wild ducks
• 1/2 teaspoon dried crumbled sage
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried crumbled oregano
• 1/4 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon cooking oil
• 2 tablespoons unsalted butter
• Creole Sauce:
• 1/4 pound baked ham diced
• 1/4 pound Cajun sausage diced
• 1 medium onion coarsely minced
• 1 green bell pepper finely diced
• 2 stalks celery finely diced
• 1 bunch green onions trimmed and chopped
• including crisp greens
• Italian-style plum tomatoes in puree
• 1 cup duck or chicken stock
• 1/4 teaspoon crumbled dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 2 fresh bay leaves
• 1/2 teaspoon crumbled dried basil
• 1/2 teaspoon Worcestershire sauce
• salt, pepper, and hot pepper sauce to taste, optional

Cut ducks into serving pieces (wings, halved breasts, legs, and thighs with half of back attached to each). Pat skin dry with paper towels. Mix together sage, thyme, oregano, cayenne, paprika, salt, and black pepper and rub mixture into skin. In a large (12-inch), heavy skillet, heat oil and butter together. When butter foam subsides, add duck pieces, skin side down. Lower heat to medium-high and fry duck until skin is browned. Remove duck and reserve, draining fat back into pan. Make Creole Sauce. Add duck pieces. Simmer 15 to 20 minutes longer, turning every 5 minutes. Duck is done when breast meat, cut with a knife, is reddish but not purple or bloody. (Stop cooking before meat turns pale, or it will be tough.) Creole Sauce Over medium-high heat fry tasso and sausage for 3 to 5 minutes in the fat that has been returned to the skillet after browning duck. Add onion and saute 5 minutes at high heat, stirring. Add bell pepper, celery, and green onions and fry for 2 minutes to soften. Add tomatoes, stock, sage, thyme, cayenne, bay leaves, and basil. Over medium-low heat simmer vigorously until partly thickened (about 20 minutes). Just before serving stir in Worcestershire sauce. Add salt, pepper, and hot sauce (if desired).

Notes: Yield: 4 servings. Sauce Yield: 2 1/2 cups.

Steelhead Marinade and Baste

From BoB Kinderman

• 1/2 cup coca cola
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1 tsp. tobasco sauce
• 1/2 tsp. garlic powder
• Steelhead fillets, also great with salmon fillets

Combine all ingredients. Place fillets in a shallow glass or plastic container and pour enough marinade over to cover. Reserve remaining marinade for basting. Put in refrigerator for 1 hour or more turning several times. Fire up coals in Weber type grill leaving grate off. When coals are ready spray grate with Pam or other nonstick spray. Place fish on grate, skin side down. Do not flip while cooking. Put lid on grill and baste fillets occasionally with reserved marinade. Fish is done when meat flakes easily at thickest part. Cooking time varies with thickness of fillets.

Notes: Yield: 4 servings. Sauce Yield: 2 1/2 cups.

Breast of Pheasant with Grapes and Pine Nuts

Ric Grummer

• 3 2 pound pheasants
• 1/2 cup olive oil
• 6 cloves garlic, peeled and chopped
• 1 tablespoon soy sauce
• 1 cup heavy cream
• 2 10 ounce cans cream of mushroom soup, condensed
• 8 ounces fresh mushrooms
• 8 ounces butter
• 4 ounces flour
• 4 ounces pine nuts
• 8 ounces green grapes, cut in halves
• 4 shallots
• 4 fluid ounces dry sherry

STEP ONE: Preparation of the Pheasant-- With a sharp knife, remove the two breasts from the center bone and also all the meat from the legs.

Remove all the skin and excess fat. Place the pheasant breasts and legs in a ceramic dish. Reserve the bones for another dish.

Marinate with the garlic, soy sauce, and olive oil, overnight if possible.

STEP TWO: Preparation of the Dish-- Melt the butter in a heavy skillet, season the pheasant with salt and pepper, dip in flour, and sauté over low heat until light brown. Remove from skillet and place pheasant on a heated platter.

Add more butter to the pan, if necessary, and add the onions and simmer. Combine with the fresh mushrooms, mushroom soup, sherry wine, heavy cream, and grapes and bring to a boil. Garnish with pine nuts and ladle over the pheasants.

Serve with fettuccine.

Grouse Hobo Dinner from Gimp

• 2 Skinned, cleaned Grouse Breasts
• 1 Medium Onion
• 1 pound Baby Carrots
• 2 Red Potatoes, Rinsed and Cubed about half inch squares
• 3 Tbsp of Butter
• Salt and Pepper to Taste

Preheat oven to 375*

Set down a sheet of Heavy Duty Aluminum Foil. In the center put half the Butter, then half the Potatoes, half the Carrots and the set down the Grouse breasts. Salt and Pepper the Grouse to taste. Peel and slice Onion in half. Set the Onion halves on the Grouse, then the remaining butter, then the remaining Carrots and Potatoes. Wrap the Foil in a sealed packet and set on a cookie sheet. Bake for one (1) hour in Preheated oven. When opening the packet, be careful of the hot steam.

Open the ends first and let some of the steam blow out first. Serves 2 with very few dishes.

P.S. I'm sure this could be adapted to the grill, but I haven't tried it yet, so I wouldn't know the cooking time.

John K's Grouse or Pheasant Recipe

Here's a recipe that works for either grouse or pheasant - just had it last night with a couple of pheasants we got earlier in the day.

• 2 tbl butter
• 1/2 tbl nutmeg
• 1/2 cup white wine
• 1 pnt half n' half
• 2% milk (as needed)
• rice, egg noodles or potatoes

In a deep saucepan, brown breasts in butter. Sprinkle with nutmeg, add wine, and continue browning for another 2-3 minutes. Add half n' half, cover, and continue cooking until done, about 20-25 minutes. As liquid cooks down, add milk as needed. When the bird(s) are done, remove and thicken gravy with cornstach. Goes great with rice, egg noodles or potatoes.

Cleveland's Conclave Sausage & Lentil Soup

• 1/2 lb. bulk hot italian sausage
• 1 lg. onion
• 1 sm. green pepper, chopped
• 1 carrot, chopped
• 1 lg. clove garlic, minced
• 1 bay leaf
• 3/4 c. dry lentils
• 2 cans (14 1/2 oz.) chicken broth
• 1 c. water
• 1 can (14 1/2 oz.) tomatoes with liquid, chopped
• 1/4 c. Dijon mustard

Brown sausage, draining fat and crumbling. Return to kettle with remaining ingredients, except mustard. Simmer, covered for 1 hour or until vegetables are tender. Stir in mustard. Discard bay leaf prior to serving. If you like it soupier, add another can of broth or 2 c. bouillon. Makes 6 servings.

A Hunter's Duck Pie

• 2 tablespoons vegetable oil
• 2 cups chopped onions
• 1 cup diced carrots
• 1 cup diced celery
• Salt
• Freshly ground black pepper
• 2 pounds duck breast, medium diced
• 2 tablespoons flour
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 5 cups veal reduction
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 pound baby shiitake mushrooms, stems removed
• 3 cups mashed sweet potatoes
• 2 tablespoons butter, cubed

In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions, carrots and celery. Season with salt and pepper. Saute for 2 minutes. Add the duck to vegetables, season with salt and pepper and saute for 1 minute. Dust the duck with the flour and cook for 2 minutes, stirring constantly. Stir in the tomato paste and cook for 30 seconds. Stir in the red wine and the veal reduction. Add the bay leaves and thyme. Bring the liquid to a boil. Reduce the heat to medium low and simmer for 1 1/2 hours, during the last 30 minutes add the mushrooms. Remove from the heat and cool. Pour the mixture into a deep 9-inch oval dish. Place spoonfuls of the sweet potatoes over the meat mixture. Dot the top of the sweet potatoes with the butter. Place in a preheated 350 degree oven and cook for about 30 minutes or until the potatoes are golden. (**Place a baking sheet under the dish in case the pie starts to bubble over.) Remove from the oven spoon into serving plates and garnish with parsley.

Heilmann's Venison Jerky

• 4 tablesoons of venison marinade powder (Gander Mountain or Cabella's)
• 1/2 teaspoon black pepper
• 2 tablespoons brown sugar
• 1 1/2 cup of water
• 1/2 cup soy or teriyaki sauce
• 4 lbs venison strips

• Mix all ingredients in a large mixing bowl.
• Add venison and mix well
• Refrigerate 24 hours and stir occasionally.
• Spread out, single layer on dehydrator racks. This will take about 12-15 hours to dry.
• Can also be made in oven. Lay venison strips on oven racks and set oven at 250 degrees.

4 pounds of venison = 1 pound of jerkey.

Jim Lee's GRILLED WILD DUCK

(Grouse and pheasant breasts can be similarly prepared, with chicken herbal or upland game seasonings added to the olive oil. Grouse and pheasant, as white meat, should be treated like chicken. It must be cooked until done ... but should not be overcooked on the grill. Grill temperature on grouse and pheasant should be lowered to medium and cooking time extended - 8 to 10 minutes per side - before turning. For a change of pace, grouse and pheasant breasts can be sprinkled with seasonings, then wrapped in bacon strips and grilled for the allotted time on each side.)

Grilled Alaskan Salmon

• 4 x 1 - 1-1/2 thick salmon Fillets
• 2 tbsps butter
• 1 whole lemon
• 2 tbsps Dill
• Salt and pepper to taste

Heat grill, setting rack 4 inches from heat. Place butter in large enough dish or pan to hold salmon. Melt butter and add dill and juice of lemon.

Remove dish or pan from heat, Dredge salmon in seasoned butter, turning to coat. Grill skin side up until firm and lightly golden, about 4 minutes. Turn salmon over, skin side down, baste with seasoned butter and grill for additional 4 minutes. Test if flesh flakes easily; if so, salmon is done; keep warm.

Serve with baby red potatoes and green beans.

Grilled Alaskan Halibut

• 1 Halibut fillet - 1 1/2" thick
• 3 tbsps butter
• 1 whole lemon
• 2 med. onions sliced and ringed
• 1 cup of beer
• Salt and pepper to taste

Place Halibut fillet on a cutting board and slice into 2" x 2"x 1 1/2" cubes and place in two rows 1/2" apart (like an ice cube tray) on a buttered sheet of tin foil with the edges turned up. Spread onions on top of Halibut cubes, add juice of lemon and salt and pepper.

Pour beer ever the Halibut and grill covered until fork tender.

Catfish: "Awesome Recipe!"

Out Of This World Italian Beef!

From Kent Hummel

• 4lbs. top round roast
  
• 2 cans beef consume' 28oz. (Do not use broth!)
  
• 2 tsp Oregano
  
• Several crushed garlic cloves
  
• 2-3 Tbs Anise seed (balance this flavor with that of the green peppers)
  
• 2 bell peppers green Medium size
  
• 2 medium onions
  
• Bake at 325 degrees 20 to 25 minutes per pound
  
• Slice and return to liquid

Have you been invited to a friends cabin for a week end of trout fishing or grouse hunting and you want to bring something along to contribute. Served on hard rolls or Kaiser rolls with a little au jus and this can't be beat!

Try adding a little mozzarella on top!

You can transfer this to slow cooker and reheat several hours before kickoff. A great tail-gate idea!

Alaskan CIOPPINO

Patrick's variations on a theme

STEW BASE

• 3 tablespoons extra-virgin olive oil
• 1 1/2 cups sliced onion
• 5 cloves minced garlic
• 1 can tomato puree
• 2 cans peeled tomato
• 2 cans stewed tomatos (Italian style)
• 1 cup dry white wine
• 1 green bell pepper, trimmed, seeded, and diced
• 2 bunches of green onion diced
• 2 tablespoons minced flat-leaf parsley leaves
• 1 tablespoon minced fresh thyme leaves
• 2 bay leaf
• 1/4 cup julienned fresh basil leaves
• 1/4 cup julienned fresh oregeno leaves
• 3 cups fish stock
• Salt
• Ground pepper

SEAFOOD

• 1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
• 12 clams
• 12 mussels
• 1 pound large shrimp cleaned and deveined
• 1 pound halibut, cut into 1-inch cubes

Make the stew base.

Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato puree and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, green onions, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).

Finish the Cioppino.

Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp and halibut. Cook, stirring frequently, until the mussels open, the shrimp curl, and halibut is firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.

Anna Funke's Wisconsin Fall Vegetable Soup

From Chic Hager

In a large sauce pan heat

• 3 tables spoons olive oil

Add and saut»

• Trinity
• 1 cup chopped onion
• 1 cup chopped celery
• I cup chopped green bell pepper

When tender add

• 1 1/2 quart vegetable stock
• 12 Roma tomatoes processed
• Handful of fresh Basil (chiffonade)
• Handful of fresh Parsley (chopped)
• Salt & pepper
• 2 beef bullion cubes
• Large "head" of garlic (Cut the bottom third off and remove outer skin)

Bring to a simmer and add

• 1 cup sliced green beans
• 1 cup kernels of sweet corn
• 1 small hot pepper
• 1 cup cubed Acorn squash
• 1 cup cubed Zucchini squash
• 1 cup cubed Rutabaga

Simmer for 30 minutes or until squash is fork tender and Remove head of garlic

Serves 8

Quail Sinatra-style

Saprano's Family Cookbook

Serves 4 to 6

Ingredients:

• 8 fresh or thawed frozen quail
• 8 ounces Italian-style fennel pork sausages
• 2 tablespoons very finely chopped sun-dried tomatoes
• 1 cup dry white wine
• 1 tablespoon chopped fresh rosemary
• 1 garlic clove, minced
• Salt and freshly ground pepper
• Chopped fresh flat-leaf parsley

Directions:

• Preheat the oven to 375É.
  
• Rinse the quail and pat them dry.
  
• Tuck the wing tips under the backs.
  
• Remove the sausage meat from the casing.
  
• Mix the sausage meat with the sun-dried tomatoes. Put some meat mixture inside each quail.
  
• With kitchen twine, tie the legs together.
  
• Put the quail in a covered flameproof casserole large enough to hold them in a single layer.
  
• Add the wine, rosemary, garlic, and salt and pepper to taste. Cover and bake for 1 hour.
  
• Uncover and cook, basting two or three times, for 30 to 40 minutes longer, or until the quail is very tender and browned.
• Transfer the quail to a serving platter. Cover and keep warm.
  
• Place the casserole on top of the stove and bring the liquid to a simmer over medium heat. Cook until thickened and reduced to a glaze. Spoon the sauce over the quail. Sprinkle with parsley and serve immediately.

Opening Day Chicken and Dumplings

From Paddy

In a slow cooker add:

• 1 whole chicken
• 1 cup of chopped onions
• 1 cup of chopped celery
• 1 cup of sliced carrot
• 1 table spoon of sage
• Peppercorns
• 1 bayleaf
• Salt
• 6 cups of water

6 Hours later

Remove chicken and debone, saving breasts for sandwiches.

Strain chicken stock and set aside.

In a sauce pan or stock pot place 2 tablespoons of vegitable oil and saute:

• 1 cup of chopped onion
• 1 cup of chopped celery
• 1 cup of diced carrot

Add chicken stock and deboned chicken, 2 thinly sliced leeks, 2 Allspice orbs, Sage and Salt and pepper to taste.

Make the dumplings:

• 1 1/2 cups Bisquick
• 1 tb Green onion; chopped w/ top
• 1/4 cup Milk
• 1 cup Mashed potatoes; cold

Mix vigoursly in bowl for about a minute and then knead till correct. Make golf ball size dumplings and drop into the gently boiling chicken soup. Cook 10 minutes uncovered over low heat and covered for another 10 minutes over low heat.

Savory Oxtail Soup with Barley

From the Catfish

• 3 Tablespoons peanut or canola oil
• 3 pounds oxtails
• 2 quarts rich beef stock (I used dried beef stock concentrate and 1
• bouilloncube), well chilled.
• 1 quart cold water
• 1/4 cup sun-dried tomatoes
• 1/4 cup finely diced carrot
• 1/4 cup finely diced celery root
• 1/4 cup finely diced celery
• 1/4 cup finely diced parsnip
• 1/4 cup finely diced turnip
• 1 1/2 Tablespoons finely minced fresh rosemary needles
• 1 Tablespoons finely minced fresh thyme
• 2 dried bay leaves (or 1 fresh)
• 1 cup pearl barley
• salt and freshly ground black pepper, to taste

Pre-heat the oven to 400 degrees. Place a roasting pan on the center rack of the oven. While the pan heats, season the oxtails with salt and pepper and toss in the oil. Place the oxtails in the heated roaster, and cook until a rich, deep golden color. Stir the oxtails frequently during roasting.

When the oxtails are roasted, drain excess fat from the roaster. Transfer the oxtails to a large stock pot. Deglaze the roasting pan with 1/4 cup of the reserved stock, scraping the bottom to loosen any browned bits. Add the deglazing liquid to the stockpot.

Add the reserved stock and cold water to the stockpot. Bring to a simmer. Cook until the meat pulls away from the bones easily, skimming the foam that accumulates at the top of the stock frequently (this takes about three hours). Remove the oxtails from the stock and add the remaining ingredients, except the salt and pepper, to the stockpot. While the vegetables and barley cook, clean the meat from the oxtails. Add the meat to the soup, and continue to simmer until the barley is bloomed, about 45 minutes.

Taste and adjust seasonings. Ladle the soup into individual, warmed bowls and drizzle a little extra-virgin olive oil over it before serving.

SEGEDIN GOULASH

(AKA MATEJKA GOULASH/SYLVANIA GOULASH/AU SABLE GOULASH/BOULDER LAKE GOULASH/QUETICO GOULASH/CASA DIAZ GOULASH)

• 1.5 Pounds fresh cubed pork
• Salt to taste
• 1 Cup water
• 3 Tablespoons flour
• 2 Tablespoons lard
• 1 Can sauerkraut
• 1 Medium onion, chopped
• 2 Tablespoons shortening
• Teaspoon paprika
• Teaspoon caraway seeds
• 1 Cup sour cream

Fry onion in shortening. Add meat, paprika, caraway seeds, and salt. Brown well. Add _ cup water, cover and simmer for 45 minutes. Add 2/3 of the sauerkraut and simmer for 30 minutes longer. Brown flour in lard, stirring well, and add to meat with the remaining water; simmer for 5 minutes. Add sour cream and the remaining sauerkraut. Bring to a boil and serve. Serves 4 to 6.

1. I use a Bavarian or sweet/sour kraut (12-14 ounce can); this seems to give it a unique taste.

2. The browning of the flour is the key to this dish. Get the lard hot and then add the flour. Stir the flour and continue to cook until it browns almost to the point of burning. (Editors note: Your making a roux.)

3. I usually service with boiled red potatoes and rye bread. A German white wine is excellent with this.

Moroccan Chicken Tagine with Black Olives and Preserved Lemon

• 1 garlic clove, minced
• 1 tablespoon Ras el Hanout (See below)
• pinch of saffron, crushed
• Fresh ground black pepper
• 1 chicken or chicken pieces to serve 4 to 6
• 2 cups chicken broth
• 1 cup white wine
• 2 medium-sized onions, thinly sliced
• 1/2 cup fresh flat leaf parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 cinnamon stick (in halves)
• juice of 1/2 lemon
• 1 preserved lemon, peel only, cut into strips (see recipe below)
• 1 cup black olives
• salt to taste

Rub chicken with ras el hanout. In a dutch oven add olive oil, onions and garlic and heat till soft. Add chicken on top of onions, add parsley and cilentro then half cover with chicken broth and white wine. Drop in the cinnamon stick (break into two parts) and the pinch of saffron. Bring to a boil over medium-high heat then add butter. Cover and let boil for 45 minutes or until the Chicken is cooked.

Transfer the chicken to a warm platter. Boil the broth uncovered for an additional 10 minutes, stirring regularly, until concentrated. Add the lemon juice, preserved lemon peel and olives and simmer for a few more minutes. About 5 minutes before the sauce is ready, return chicken pieces to the dutch oven, turning the pieces carefully in the sauce. Taste and adjust the seasoning if necessary. Transfer to serving dish and serve hot over couscous.

Ras El Hanout (Head of the Shop-variations abound)

• 1-teaspoon ground cumin
• 1 teaspoon ground ginger
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground tumeric
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Saffron is optional...as is basically everything else :-)

In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

Preserved Lemons (hamed makbus)

Ingredients

• 5 lemons (Meyers)
• 1/4 cup salt, more if desired

Optional Safi Mixture:

• 1 cinnamon stick
• 3 cloves
• 5 to 6 coriander seeds
• 3 to 4 black peppercorns
• 1 bay leaf
• freshly squeezed lemon juice, if necessary

Instructions

If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.

Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.

Place 1 tablespoon salt on the bottom of a sterile 1 pint mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice, not chemically produced lemon juice and not water.) Leave some air space before sealing the jar.

Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days.

To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired. There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.

Sea Food Chowder from Galway Bay

From the Catfish

• Smoked Salmon
• Smoked Trout
• Sole
• Cod
• Mussels
• Shrimp
• 2 oz butter
• 1 med. yellow onion diced
• 16 peeled and diced potatoe's
• 3 chopped celery stalks
• 2 carrots diced
• 1 pint of fish or chicken stock
• Bouquet of garni
• Salt & Pepper
• Cream

One can use any variety or combination of sea food in this chowder.

Beef In Guinness

From the Catfish

• 1 to 2 lbs stew beef
• 2 med. Onions diced
• 1 lb carrot peeled and diced
• Seasoned flour (2 heaped Tablespoons)
• 2 ‚ 3 Tablespoons Cooking Oil
• 1 Tsp. Basil
• Bottle Guiness
• Tsp. Honey
• 1 pint beef stock

Oven 325 deg. 1 to 1 1/2 hours stirring every 20 min.

Easy Salmon or Steelhead

ScottO

Since the steelhead season will be starting soon, I thought I would post this recipe. It works well with steelhead, salmon, and lake trout.

It really is too easy......

Filet fish and remove belly fat. Place on aluminum foil large enough to wrap filet. Put a few dots of butter on the filet. Pour italian dressing over the filet and seal in the foil. Bake in oven at 350 until done.

It's that easy and it tastes great. Make sure you use real italian dressing, not low fat. It makes a difference. Also put the wrapped filets on a cookie sheet as they will sometimes leak and can make a mess in the oven.

My brother trolls Lake Michigan and cooks a lot of fish this way. There are seldom leftovers.....

Walleye Jonte by Casey Holley

As soon as I learned this quick, easy, and absolutely delicious recipe, I make it about once a week. It works particularly well with chicken or any white fish (I like walleye). Anyway, this is what you need, all can be prepared in one pan.

• Clarified butter (this is key and terribly easy to prepare. It has a higher scorching temp. than regular butter and gets things crispy and golden.)
• Reg. Butter
• Leeks
• Capers
• Lemon
• White Wine
• Worcester Sauce
• salt, pepper
• Flour
• parsley
• Walleye Filets (or chicken breasts)

Lightly LIGHTLY flour chicken (or fish) and salt and pep.

Heat clarified butter in small skillet

Sear chicken (fish) on both sides. Drain butter. Fish will finish quicker than chicken. Put chicken and skillet in oven at about 400 degrees until chicken cooks thru/firm to the touch. Remove, continue cooking over stovetop.

Add 1/2 of the white part of a leek, julienned (or simply, cut into shoestring pieces, long and skinny) to the pan.

Add about a cup or so of white wine (add as you please, the wine cooks quickly)

Add capers, half a handfull

Add juice of 1/2 lemon

Add Dash of Lea and Perrins (Worcestor Sauce)

Add salt and pepper.

Add 3 or 4 (be generous, butter makes the world go round) tablesthingys of reg. butter. Swirl into dish.

Finally add Parsley

Thats it, I know the instructions look long, but you can have this on your plate in 15 minutes from the time you start. Speaking of which, to plate, place the chicken (fish) on the center of the plate, then drizzle sauce over the top.

This recipe is good for about 2 dishes, but add a little more wine and a little more butter and you can feed plenty of people.

Another nice thing about this, is you can add many variations to it, add garlic, shallots, and red wine instead or white wine and lemon for a steak.

Best regards, happy cooking, tight lines!!!!

Party Fish (Chicken or Grouse) By Grey Scot

Layer the bottom of a 9x12 baking pan w/ Canadian Bacon, Ý

sliced deli ham, or chipped beef (Carl Buddig).

wrap 8 fillets with bacon and place in pan

Mix one can of cream of mushroom soup w/ and equal

part sour cream and a 1/2 cup white wine

or cooking sherry and layer over fillets.

Salt and Pepper to taste

bake uncovered for 60 minutes at 425 degrees.

Good Eatin'

Trout Madison By Ron

I know that most of you let your trout go. But at times I keep one or two for dinner. Years ago when I guided on the Madison we, at times, would fix this dish for our clients. I think if you try it you to will like it. It can be done with other types of fish.

We would make a fire in a sand pit with charrcoal. Do this before you start making the dish.

• One trout per person.
• Lemon Pepper
• Salt to taste
• Bacon
• Cream Cheese
• Onion
• Tomato
• White wine
• Foil

Take each trout clean, it and leave the head on.

Take a piece of foil big enough to enclose the fish in.

Place the fish on the foil. Sprinkle with lemon pepper. Cut a piece of onion, tomato and cream cheese just big enough to fit in the body cavity. Put these in the body cavity and wrap the fish with a slice of bacon. Fold up the sides of the foil and add a little white wine. Then close the foil tight.

If you can get some fresh corn on the cobb this is great with this dish. Leave the husk on the corn. Peel the husk down (remove the tassel) wrap the ear with a strip of bacon. Pull the husk back up and wrap in foil. Put this on first as it takes longer than the fish to cook. About 20 minutes. 10 on each side. Depending on how hot the fire is.

The trout will take about 8 minutes or less. Place it on the coals for about 4 minutes and then turn it over and do this side for about the same time. Big fish take longer. I like 12 to 13 in trout for this. A little coal slaw or potato salad and some french bread you have a great meal. I hope you try and like this dish. It is a favorite of ours.

Good Eating

Hollondaise on Trout

Ingredients

• 3 egg yolks
• 4 Tbs butter
• 2 Tbs Lemon Juice
• Pinch Cayene
• Pinch Garlic powder
• Pinch Terragon

Prep.
• 1)Seperate the egg yolks and beat untill they lighten in color.
• 2)Heat butter until it is almost boiling
• 3)Alternate small amounts of hot butter and lemon juice into the beaten egg yolks. ÝWhisk the entire time. ÝYou want a nice smooth sauce not scrambled eggs.
• 4)Add remaining ingredients to taste. And keep warm over low heat stirring constantly.

Easy, it only takes five minuits and will taste great on top of lots of different things. Perhaps even mayflies!

Walter's Cobbler from Mark

I've been threatened with having my access to this board blocked if I don't share the cobbler recipe I have been using for the past several claves. It is embarrassingly simple and I fear your respect for my cooking skills will disappear upon reading this. No matter. Here it is. Enjoy!

What you need:

• Dutch oven. I use a 12" dutch oven. Larger or smaller ovens need to have the ingredients adjusted.
• 4 Cans of your favorite fruit pie filling (apple, cherry, raspberry, etc)
• Yellow cake mix

For simple clean up, line your oven with heavy duty aluminum foil. Make sure the foil doesn't interfere with a tight fitting lid.

Start your charcoal. While that's getting fired up open your cans of pie filling and put them in the bottom of the over. Put the oven over 6-10 hot coals and heat the filling while making the cake mix. Whip up the cake mix according to the directions on the box. (generally it's 3 eggs, 1/3 cup oil, 1 cup of water). If you prefer you can skip the eggs and add a little more water. The batter should be the consistency of pancake batter and pour easily. Pour the cake mix over the fruit filling. Put the lid on the oven. Add 6-10 coals to the lid. The cobbler will take about 25-35 minutes to bake. Check every 15 minutes or so. The top should be golden brown. You can check progress by using a knife and probing. If it comes out clean the cake mix is baked. Adjust the heat by adding or rmoving coals. As an option you can use 2 boxes of pound cake mix instead of the yellow cake mix.

That's it. Simple like I said. There are plenty of great recipes for dutch ovens. Check out bookstores or do a Google search. You will be surprised at what you can cook with one of these things.

Enjoy!

Mark B's BBQ Sauce

Spray sauce pan with PAM and add.

• Saute' 1 finely chopped med. onion until translucent.
• Add 2 cloves of Garlic, minced

In a separate bowl add

• 1/4 cup Molasses's
• 1/4 apple cider vinegar
• 1/4 cup of Soy sauce
• 1/4 Maple syrup + 1 Tbs
• 1 Tbs of crushed red pepper or to taste
• 1 Tbs ginger root, peeled and minced
• 1 tsp Corn Starch

Add mixture to the onions and garlic in saucepan.

Bring to a slight boil and add

• 1/4 cup of creamy peanut butter

Stir briskly to incorporate.

Pour into bowl and let cool.

Betsey's Focaccia

• I box of Krusteaze Italian Herb bread mix 2 tablespoons of fresh Basil (Chiffonade-cross cut in thin ribbons)
• 2 tablespoons of fresh Oregono (ditto)
• Mediterranean course rock salt
• 1/2 cup of olive oil

Great Greek Salad

• Romain
• Endive
• Watercrest

Rub the inside of a large bowl with garlic and then tear salad leaves above into small eatable pieces.

Peel 1 long slender cucumber and slice lengthwise into quarters. Take each long slender slice and cut into small wedges.

1 med. green bell pepper and slice into rings. 1 med. Red onion and cut into thin slices and then add rings. 1 small jar of sliced Artichoke hearts 1 jar of Kalamata olives 1 TBS of cappers 1 TBS of fresh chopped oregano 2 tps of dill

Add crumbled Feta cheese (crumbled Blue cheese is also very good) to taste.

Pour over salad:

• 1/2 cup of extra virgin olive oil.
• 1/3 cup of red wine vinegar
• Juice of one lemon

Toss gently

Slice 2 RED tomatoes into 1/8ths and lay wedges around the top of the salad until covered.

Salt and pepper

Add croutons

Brunswick Stew (squirrel) from LenH

Found this recipe in Field and Stream

These cold snaps...Makes me want to get the .22 out!

• 6-8 squirrels, parboiled and deboned
• 4 large onions, diced
• 5 tablesthingys bacon fat
• 6 cups water
• 1 28 ounce dice tomatoes
• 1 cup sherry
• 2 teasthingys worcestershire sauce
• 2 pounds fresh Okra
• 2 cups fresh kerneled corn
• 2 teasthingys red pepper flakes
• Salt and pepper to taste

Paddy's Shrimp Scampi

• 2 lbs of shrimp (21-25)
• 2 tbs of olive oil
• 3 tbs unsalted butter
• 4 med cloves of garlic
• 2 tbs of lemon juice
• 1 tbs of dry vermoth
• 2 tbs of fresh chopped parsley
• Pinch or two of Cayenne pepper
• 2 tbs of finely chopped green onions

Heat 1 tbs of olive oil in a hot skillet and when olive oil is shimmering, add 1/2 of the shrimp. remove when opaque, about 2 minutes. Transfer to bowl and repeat with other half.

Remove skillet from stove and turn burner to med. low heat. Return skillet and add 1 Tbs of butter. When foaming subsides, add the garlic and cook until fragrant, about 30 seconds. Remove skillet from heat and add lemon juice and vermoth. Wisk in remaining butter, add the parsley, onioin and Ceyenne pepper.

Return shrimp and juices to skillet and toss to combine. Serve over angel hair pasta, with a great salad and bruschette.

Saffron and Preserved Lemon Scented Shrimp Rice Pilaf

• 3 tablespoons vegetable oil
• 1/2 cup onion, chopped
• 1 tablespoon garlic, minced
• 1 teaspoon saffron threads
• Salt
• 1 1/2 cups rice
• 3 cups chicken stock
• 1 cup tomatoes, peeled, seeded and diced
• 1 teaspoons cayenne pepper
• 1/2 cup cracked green olives
• 1 pound medium shrimp
• 2 tablespoon finely chopped preserved lemons
• Freshly ground black pepper
• Chopped parsley, for garnish

In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent.

Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt.

Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork.

While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate.

Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook.

Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with parsley.

Preserved Lemons (hamed makbus)

Ingredients

• 5 lemons (Meyers)
• 1/4 cup salt, more if desired

Optional Safi Mixture:

• 1 cinnamon stick
• 3 cloves
• 5 to 6 coriander seeds
• 3 to 4 black peppercorns
• 1 bay leaf
• freshly squeezed lemon juice, if necessary

Instructions

If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.

Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.

Place 1 tablespoon salt on the bottom of a sterile 1 pint mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice, not chemically produced lemon juice and not water.) Leave some air space before sealing the jar.

Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days.

To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired. There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.

John K's Crabby Grouse

• 1 Ruffed Grouse
• Salt/Pepper
• 1/4 cup butter
• 1 lb Crab Apples (I use Dolglo from one of our trees)
• 4 tbsp Sugar

Preheat oven to ¡400

Season grouse

Cook apples in butter and surgar in oven-proof pan until glazed and softened; about 8 minutes

Add grouse, stuff with softened apples, and baste with pan juices. Transfer pan with grouse (breast side up) and apples to oven and roast until juices run clear from thigh (15-30 minutes)

2005 Fall Conclave Chili from Mike

I had a few requests for this, so here it is, my chili recipe. ÊFor the clave I made a double batch, but this is the "regular" sized batch recipe:

• 1 pkg (20 oz.) ground turkey
• 1-2 tablesthingys minced garlic
• 1 small to medium onion cut chunky

Brown the turkey and add garlic and onion. When turkey is about done add:

• ground cayenne pepper 1 tsp up to 1 Tbs--adjust to your heat level. I went light on the clave batch, only used about 1/2 Tbs.
• Ground cumin 2 Tbs. (more if you like more heat)
• Ground cinnamon 1 tsp.
• Ground black pepper 1 or 2 tsp. (again, more if you like heat, but not too much; it will drown the cumin and cinnamon)

Stir spices through and finish browning turkey. Add:

• 3 15 oz. cans chili beans (I use Brooks)
• 1 15 oz. can drained garbonzo beans
• 1 15 oz. can diced tomatos

Heat and eat!

Jewel's Carolina Crab Cakes

This is by far the best recipe for crab cakes we ever tried. I add 1/2 teaspoon of cayenne pepper. Enjoy!

• 1 pound lump crab meat
• 1 large egg
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons dijon mustard
• 1 teaspoon Old Bay
• 1 teaspoon Worcestershire
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup green onion, finely chopped
• 1/4 cup parsley, finely chopped
• 1 cup fine bread crumbs

In a bowl add egg, mayo, lemon juice and dijon mustard. Wisk together. Add Old Bay,Worcestershire, bell pepper, green onion (optional cayenne pepper) and parsley: blend together. Add crab and 1/2 of bread crumbs. Tuen gently to blend. Add remianing bread crumbs and be gentle..don't break the crab lumps. Form mixture into 3/4" thick by 3" wide cakes. Saute in hot oil. Serve with tartar sauce and lemon wedges.

From Beach Cuisine by Jewel

Venison Sauerbraten

• 6 cups water
• 1 large onion
• 2 tspns salt
• 10 whole black peppercorns
• 10 whole juniper berries
• 6 whole cloves
• 1 bay leaf
• 1/2 cup vinegar
• 4 lb venison roast
• 2 tblspns veg oil
• 1 red cabbage chopped
• 15 gingersnaps, crushed
• 2 tspns surgar.

Combine all marinade ingredients except vinegar and bring to boil. ÊAdd vinegar and allow to cool. Place roast in non-reactive container and pour marinade over. cover and refrigerate 3 - 5 days, turning once a day.

Remove meat from marinade, reserving liquid. brown in a roasting pan on all sides, reduce heat, and cook for 21/2 - 3 hours over low heat.

Add water to the remaining liquid to equal 5 cups. Heat to boiling. add cabbage and bring back to a boil. reduce heat and simmer until cabbage is tender. remove cabbage to separate bowl. add ginger snaps and surgar to remaining liquid. cook until bubbly and thickened. serve cabbage with slices of roast with ginger gravy over all.

Thanks John K

Luchow's Red Cabbage

• 1 head red cabbage, thinly sliced
• 2 onions, sliced
• 2 apples, cored, peeled and sliced
• 1/2 cup red current jelly
• 1 Bay leaf
• Salt
• Pepper
• 3 ounces fo vinegar
• 1/4 lb butter
• Ham knuckles (optional)

Mix red cabbage with onions, apples, currant jelly, bay leaf, salt and pepper.

Put butter in heavy casserole with tight-fitting lid, add red cabbage mix, ham knuckles, and 1/4 cup of water. Bring to a boil, then simmer slowly for 2 1/2 hours. Add vinegar at the last minute and remove bay leaf. Serves 6.

This is an excellent side dish for John K's Venison Sauerbraten.

Szechuan Sauce

• 6 tbs of unsalted butter
• 2 cloves of garlic,, minced
• 1 green onion finely chopped
• 4 tbs Hoisin Sauce
• 1/4 cup of Soy sauce
• 1 tbs of Asian Chili-garlic sauce

In a small skillet, melt 2 TBS of butter. Add the garlic and green onions and saute' over med-high heat until soft. Pour in Hoisin Sauce, Soy sauce and chili/galic sauce and cook an additional 1 to 2 minutes longer. Strain into clean pan and wisk in remaining butter

Orange and Honey Glazed Chicken Breasts

From Cooks Illustrated

• 1 1/2 cups orange juice plus an additional 2 tablespoons
• 3 tablespoons honey
• 1/3 cup of light corn syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon distilled white vinegar
• 1/8 teaspoon red pepper flakes
• table salt and pepper
• 1/2 cup all-purpose flour
• 4 bone-in, skin-on chicken breast halves (about 12 ounces each), ribs removed, trimmed of excess fat and skin
• 2 teaspoons vegetable oil
• 1 medium shallot, minced (about 3 tablespoons)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.

2. Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.

3. Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.

4. Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.

Mary G's Breakfast Pizza

Unglazed red quarry tiles (Home Depot has them). Cover the bottom shelf of the oven with the tiles. If you want a crispier bottom crust, get a pizza screen. Put the screen directly on the tiles.

Preheat oven 400 degrees for 1/2 hour.

• Jimmy Dean original pork sausage. Fry most of it, but save maybe 1/4 of the roll to put on top of the pizza raw.
• Bacon, cooked limp
• Onion
• Green pepper
• Scrambled eggs
• Mushrooms

Cover with cheese. Half mozzerella and half of a blend of 4 shredded cheeses by Bel Gioioso of Asiago, Fontina, Parmesan, and Provolone. If you can't find that, probably just shredded asiago and parmesan would be fine.

Bake at 400 until cheese is melted and crust is browned.

Mallard Soup by Bryan_C

• 2 fresh skinned mallards (please make sure the kidneys are removed if you are new to bird cleaning... nothing fowls a soup like kidneys)
• Giblets optional
• 1 large red onion - large julien slice
• 1 bunch of celery - coarsly chopped
• 5-10 large carrots - medium sliced
• 1 large tub of mushrooms - sliced
• 3-5 cloves of garlic - smashed then chopped fine
• 1 cup of heavy cream
• 1 stick of butter
• fresh rosemary, thyme, marjoram, and sage chopped fine (to taste)

Set the two cleaned birds in a 4 quart kettle and fill with cold water to within 2" of the top. Place on stove at high heat to get a rolling boil started. Now start chopping the veggies and adding them as done to the pot. When a rolling boil is achieved turn the heat down a bit to med high/ med and continue reducing for another hour. If at any time the liquid dips below half way down the pot feel free to add more water...it is a sign that the heat is too high. At one hour add the chopped herbs. After another hour the birds should be wanting to almost fall apart. Remove the birds and set them in a pan. When they have cooled a bit remove the meat from the bones (this should mostly be doable with your fingers, but I use a knife to avoid tendons) and place back in the pot... Stop snacking!!

Now melt the butter in a large skillet (or half if all the shrooms won't fit your pan at once) and saute the shrooms before adding them butter and all into the pot. Let the shrooms simmer/boil with the soup for 15 -20 min then add the 1 cup of heavy cream and stir... boil stir... stir... done!! Get some biscuts and have at it.

Love These Beets from flyangler

Summer CSA delivered beets and kale, just the earthy flavors I love. So I made up a recipe to use them with the brainstorming help of our Josh.

• 4 medium spring beets, peeled
• 8 leaves kale, washed and slivered
• 1 clove garlic pressed
• 1 Tbs olive oil
• 3 Tbs pine nuts, toasted in a dry pan
• 2 Tbs blue or gorgonzola cheese, crumbled
• A drizzle of balsamic vinegar

Microwave peeled beets for 5 minutes and allow to cool slightly while you cut kale. Heat olive oil in pan and saute garlic. Add slivered kale and stir to wilt. Remove from heat until beets are cool enough to handle. Grate beets and add to kale/garlic mixture, then add pine nuts, reheating all until warm throughout. Sprinkle with vinegar and then cheese.

We enjoyed this along with cool sliced cucumbers and blueberry venison burgers. (ground bambi, minced garlic and blueberries and a couple of pinches fresh rosemary).