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Posted on 5/16/08 at 7:50 pm to tavolatim
quote:
Not to be a know it all.. but... I used to cook like this and still do a lot of times but if you don't measure and record what you do (adding any changes) you can't duplicate the dish.
this is especially true if you're guilty of CWI=cooking while intoxicated.
Posted on 5/16/08 at 8:11 pm to Benchwarmer
CWI. I like that! 
During times of CWI, I've certainly made my share of errors. Adding salt or cayenne twice is not a good thing, sometimes.
During times of CWI, I've certainly made my share of errors. Adding salt or cayenne twice is not a good thing, sometimes.
Posted on 5/16/08 at 8:38 pm to Gris Gris
post recipes folks!!! 
Posted on 5/17/08 at 10:37 am to mouton
Best crawfish pie ive ever had! Its from John Besh of Restaurant August:
• 4 tablespoons butter
• 3 tablespoons flour
• 1-1/2 cups onions, small diced
• 1/4 cup bell peppers, small diced
• 1/4 cup celery, minced
• 1-1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 3/4 cup tomatoes, peeled, seeded, and diced
• 1/5 cup heavy cream
• 1 pound peeled crawfish tails
• 2 dashes Worcestershire sauce
• 1 9-inch prepared pie shell
--------------------------------------------------------------------------------
Preheat the oven to 375ºF. In a large skillet, melt the butter over medium-high heat. Add the flour to the melted butter, stirring until it is incorporated. Cook for about 3 minutes.
Add the onions, bell peppers, celery, salt, black pepper, bay leaf, and cayenne pepper. Cook the vegetable mixture, while stirring, until golden brown. Add the tomatoes and cream to the mixture and cook for 15 minutes, while stirring.
Add the crawfish and allow them to simmer for two minutes before removing the pan from the heat. Refrigerate the mixture until cool.
Pour the chilled crawfish mixture into the prepared 9-inch pie shell and bake for 40 minutes or until the pie shell is golden brown. Remove from the oven and slice into 6 or 8 wedges.
• 4 tablespoons butter
• 3 tablespoons flour
• 1-1/2 cups onions, small diced
• 1/4 cup bell peppers, small diced
• 1/4 cup celery, minced
• 1-1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 3/4 cup tomatoes, peeled, seeded, and diced
• 1/5 cup heavy cream
• 1 pound peeled crawfish tails
• 2 dashes Worcestershire sauce
• 1 9-inch prepared pie shell
--------------------------------------------------------------------------------
Preheat the oven to 375ºF. In a large skillet, melt the butter over medium-high heat. Add the flour to the melted butter, stirring until it is incorporated. Cook for about 3 minutes.
Add the onions, bell peppers, celery, salt, black pepper, bay leaf, and cayenne pepper. Cook the vegetable mixture, while stirring, until golden brown. Add the tomatoes and cream to the mixture and cook for 15 minutes, while stirring.
Add the crawfish and allow them to simmer for two minutes before removing the pan from the heat. Refrigerate the mixture until cool.
Pour the chilled crawfish mixture into the prepared 9-inch pie shell and bake for 40 minutes or until the pie shell is golden brown. Remove from the oven and slice into 6 or 8 wedges.
Posted on 5/17/08 at 11:44 am to mouton
yay, found it online so i didnt have to type it up. matched it up with my magazine and its the same one. mouth-watering. everything is made from scratch, and you can taste it!
BANANA PUDDING PIE
PREP: 20 MIN.; BAKE: 24 MIN.; COOL: 1 HR., 30 MIN.; CHILL: 4 HR.
Hang on to your egg yolks-you'll be using them in the Vanilla Cream Filling.
1 (12-oz.) box vanilla wafers, divided
½ cup butter, melted
2 large bananas, sliced
Vanilla Cream Filling
4 egg whites
½ cup sugar
1. Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2½ cups.) Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pieplate.
2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
3. Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about ¼ inch higher than top edge of crust.)
4. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges.
5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours.
Note: For testing purposes only, we used Nabisco Nilla Wafers.
Vanilla Cream aqFilling:
MAKES ABOUT 3 CUPS
PREP: 5 MIN., COOK: 10 MIN.
¾ cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 tsp. vanilla extract
1. Whisk together first 5 ingredients in a heavy saucepan. Cook over mediumlow heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately.
BANANA PUDDING PIE
PREP: 20 MIN.; BAKE: 24 MIN.; COOL: 1 HR., 30 MIN.; CHILL: 4 HR.
Hang on to your egg yolks-you'll be using them in the Vanilla Cream Filling.
1 (12-oz.) box vanilla wafers, divided
½ cup butter, melted
2 large bananas, sliced
Vanilla Cream Filling
4 egg whites
½ cup sugar
1. Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2½ cups.) Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pieplate.
2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
3. Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about ¼ inch higher than top edge of crust.)
4. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges.
5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours.
Note: For testing purposes only, we used Nabisco Nilla Wafers.
Vanilla Cream aqFilling:
MAKES ABOUT 3 CUPS
PREP: 5 MIN., COOK: 10 MIN.
¾ cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 tsp. vanilla extract
1. Whisk together first 5 ingredients in a heavy saucepan. Cook over mediumlow heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately.
Posted on 5/17/08 at 11:48 am to Jabberwocky
i might have to make this today!!! The cool thing is you can purchase all the ingredients for probaly about five bucks...
Posted on 5/17/08 at 12:59 pm to mouton
Shrimp Dover Sauce
8 ounces cream cheese, room temperature
1/3 cup butter, room temperature
2/3 cup heavy cream
1 pound shrimp (small), peeled and cooked
2 tablespoons lemon juice
3 tablespoons dry vermouth
3 tablespoons green onion, chopped
2 teaspoons creole mustard
1 tablespoon parsley, chopped
1 clove garlic, minced
1/2 teaspoon oregano
1 dash tabasco sauce
fresh ground pepper
salt
1 pound pasta, cooked and drained
1. Using mixer, whip cream cheese and butter together until smooth. Slowly beat in cream until blended.
2. Add 1/2 the shrimp and all ingredients except pasta. Whip again until fairly smooth. Add the remaining shrimp.
3. Serve over very hot pasta or try over fish
8 ounces cream cheese, room temperature
1/3 cup butter, room temperature
2/3 cup heavy cream
1 pound shrimp (small), peeled and cooked
2 tablespoons lemon juice
3 tablespoons dry vermouth
3 tablespoons green onion, chopped
2 teaspoons creole mustard
1 tablespoon parsley, chopped
1 clove garlic, minced
1/2 teaspoon oregano
1 dash tabasco sauce
fresh ground pepper
salt
1 pound pasta, cooked and drained
1. Using mixer, whip cream cheese and butter together until smooth. Slowly beat in cream until blended.
2. Add 1/2 the shrimp and all ingredients except pasta. Whip again until fairly smooth. Add the remaining shrimp.
3. Serve over very hot pasta or try over fish
Posted on 5/17/08 at 1:11 pm to mouton
Stuffed Pork Chops from Paul Prudhomme
2 medium Granny Smith apple, peeled and chopped
7 tablespoons unsalted butter
3 tablespoons dark brown sugar
1 teaspoon vanilla
3/4 tablespoon salt
1 teaspoon onion powder
1 teaspoon cayenne pepper
3/4 teaspoon garlic Powder
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon rubbed sage
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon thyme leaves
6 1 3/4 inch pork chops
3/4 pound ground pork
1 cup onions, chopped
1 cup bell pepper, chopped
2 teaspoons garlic, chopped
1 4 ounce can green chili peppers, chopped
1 cup chicken stock
1/2 cup bread crumbs, very fine
1/2 cup green onions, finely chopped
In food processor, combine apples,4 tbls butter, sugar, and vanilla. Process till smooth (3 to 4 min.) and set aside.
In small bowl, combine all spices, mix well and set aside.
Prepare pork chops by cutting a pocket (to the bone) in the larger side of each chop. Set aside.
In a large skillet, brown the ground pork in the three remaining tbls. of butter (3 min. over high heat). Add the onions, bell pepper, garlic, and 2 tbls. of seasoning mix. Stir well and cook additional 5 min. scraping pan often. Stir in green chilis and their juice and cook till well brown (5 min.). Add in the processed mixture, stir and scrape, cooking another 2 min. Add the stock and cook 5 min..Stir in bread crumbs and cook another 2 min. scraping pan bottom and stirring constantly.....Set aside.
Sprinkle remaining seasoning mix on pork chops inside and out, pressing the seasonings into the meat. Prop up the chops, with pocket side up, in an ungreased baking pan and fill pocket with stuffing. Any remaining stuffing to be put aside in separate baking dish and kept warm.
Bake chops in 400 degree oven for an hour . till done. In the last 20 min. reheat stuffing.
Serve each chop on a portion of remaining stuffing.
2 medium Granny Smith apple, peeled and chopped
7 tablespoons unsalted butter
3 tablespoons dark brown sugar
1 teaspoon vanilla
3/4 tablespoon salt
1 teaspoon onion powder
1 teaspoon cayenne pepper
3/4 teaspoon garlic Powder
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon rubbed sage
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon thyme leaves
6 1 3/4 inch pork chops
3/4 pound ground pork
1 cup onions, chopped
1 cup bell pepper, chopped
2 teaspoons garlic, chopped
1 4 ounce can green chili peppers, chopped
1 cup chicken stock
1/2 cup bread crumbs, very fine
1/2 cup green onions, finely chopped
In food processor, combine apples,4 tbls butter, sugar, and vanilla. Process till smooth (3 to 4 min.) and set aside.
In small bowl, combine all spices, mix well and set aside.
Prepare pork chops by cutting a pocket (to the bone) in the larger side of each chop. Set aside.
In a large skillet, brown the ground pork in the three remaining tbls. of butter (3 min. over high heat). Add the onions, bell pepper, garlic, and 2 tbls. of seasoning mix. Stir well and cook additional 5 min. scraping pan often. Stir in green chilis and their juice and cook till well brown (5 min.). Add in the processed mixture, stir and scrape, cooking another 2 min. Add the stock and cook 5 min..Stir in bread crumbs and cook another 2 min. scraping pan bottom and stirring constantly.....Set aside.
Sprinkle remaining seasoning mix on pork chops inside and out, pressing the seasonings into the meat. Prop up the chops, with pocket side up, in an ungreased baking pan and fill pocket with stuffing. Any remaining stuffing to be put aside in separate baking dish and kept warm.
Bake chops in 400 degree oven for an hour . till done. In the last 20 min. reheat stuffing.
Serve each chop on a portion of remaining stuffing.
Posted on 5/17/08 at 1:15 pm to mouton
Blue Rose Dressing
Notes: This recipe shared with me by Joanie Ferrara at the Blue Rose Restraunt in Pass Christian, Ms.
1/2 Cup creole mustard
1/2 cup honey
1 cup salad oil
1 16 oz. bottle raspberry vinegar
1/4 cup cream de Cassis liqueur
1. In large bowl whisk together mustard, honey, vinegar, and liqueur whisking constantly.
2. While whisking pour oil in thin stream to incorporate
3. Serve over mixed greens with toasted pecans and crumbled blue cheese
Notes: This recipe shared with me by Joanie Ferrara at the Blue Rose Restraunt in Pass Christian, Ms.
1/2 Cup creole mustard
1/2 cup honey
1 cup salad oil
1 16 oz. bottle raspberry vinegar
1/4 cup cream de Cassis liqueur
1. In large bowl whisk together mustard, honey, vinegar, and liqueur whisking constantly.
2. While whisking pour oil in thin stream to incorporate
3. Serve over mixed greens with toasted pecans and crumbled blue cheese
Posted on 5/17/08 at 1:18 pm to mouton
Tim's Pea Salad
1 cup celery, chopped
1 cup green onion, sliced
1 cup sliced almonds, roasted
1 cup pecans, roasted
1 pound bacon, crumbled
4 tablespoons mayonnaise
4 tablespoons sour cream
1 teaspoon dill
1 teaspoon basil
1 teaspoon oregano leaves
salt and pepper
3 10 ounce packages frozen peas , rinsed and drained
1 cup swiss cheese, shredded
1 cup cheddar cheese, shredded
1. Toss all ingredients together while peas are still frozen. Refrigerate for at least 1 hour.
2. Serve in dish lined with lettuce leaves.
1 cup celery, chopped
1 cup green onion, sliced
1 cup sliced almonds, roasted
1 cup pecans, roasted
1 pound bacon, crumbled
4 tablespoons mayonnaise
4 tablespoons sour cream
1 teaspoon dill
1 teaspoon basil
1 teaspoon oregano leaves
salt and pepper
3 10 ounce packages frozen peas , rinsed and drained
1 cup swiss cheese, shredded
1 cup cheddar cheese, shredded
1. Toss all ingredients together while peas are still frozen. Refrigerate for at least 1 hour.
2. Serve in dish lined with lettuce leaves.
Posted on 5/17/08 at 1:34 pm to tavolatim
there u go!!!!
what u cooking this weekend tav??
what u cooking this weekend tav??
Posted on 5/17/08 at 1:39 pm to mouton
crawfish napolean:
Prepare the Champagne Vinaigrette (see recipe) and refrigerate.
4 cups precooked Louisiana crawfish tails. Toss in Ravigotte Sauce (see recipe) and refrigerate.
Fried tomatoes (see below)
2 cups spring mix or other mixed lettuces of your choice
3 avocados - cut in lengthwise slices for garnish
red pepper flakes for garnish
Frisee lettuce for garnish
Fried tomato slices:
16 slices ripe tomato, 1/2 inch thick (4-6 tomatoes, depending on size)
2 large eggs
2 Tbsp. finely chopped fresh parsley
3/4 cup flour
2 cups breadcrumbs seasoned to taste with salt and pepper
Whisk the eggs in a small bowl. Place the flour in flat dish. Stir the seasoned breadcrumbs and parsley together in a small mixing bowl. Dredge the tomato slices in flour; shake off the excess. Dip each slice in the egg wash to coat lightly, then in the seasoned breadcrumbs. Place slices on a parchment-lined baking pan until all are ready to fry. Deep fry slices in vegetable oil heated to 350 degrees until golden brown without crowding. Drain on paper towels. To serve, toss the spring mix and half the Champagne Vinaigrette. Divide among 8 dinner plates. Center one fried tomato over the lettuce, spoon Louisiana crawfish over, top with a second slice of tomato, more Louisiana crawfish and a sprig of frisee lettuce to garnish. Garnish plate with slices of avocado drizzled with Champagne Vinaigrette. Sprinkle red pepper flakes over the avocado.
Champagne Vinaigrette:
Ingredients:
1 egg yolk
1 cup olive oil
1/4 cup Champagne vinegar
1 Tbsp. honey
1/2 tsp. minced shallots
1/4 tsp. minced garlic
1 tsp. oregano
1 tsp. minced fresh basil
2 tsp. Dijon mustard
salt and black pepper to taste
In a small stainless mixing bowl, whisk the egg yolk with 1 teaspoon of the Champagne vinegar. Slowly whisk in enough oil to start an emulsion, then alternate oil and vinegar until all is mixed in. Add the remaining ingredients, whisking slowly to combine. Refrigerate until serving time.
Napolean Ravigotte Sauce:
Ingredients:
2 cups Louisiana crawfish tails
1/2 cup mayonnaise
1/4 cup Creole or other coarse grain mustard
Juice of 2 lemons, freshly squeezed
1 tsp. TABASCO pepper sauce
1 tsp. Worcestershire sauce
2 anchovies, finely minced
1 Tbsp. capers
salt and pepper to taste
1 Tbsp. fresh dill, chopped fine
Combine all ingredients, whisk well. Add 2 cups Louisiana crawfish tails and refrigerate until serving time.
Prepare the Champagne Vinaigrette (see recipe) and refrigerate.
4 cups precooked Louisiana crawfish tails. Toss in Ravigotte Sauce (see recipe) and refrigerate.
Fried tomatoes (see below)
2 cups spring mix or other mixed lettuces of your choice
3 avocados - cut in lengthwise slices for garnish
red pepper flakes for garnish
Frisee lettuce for garnish
Fried tomato slices:
16 slices ripe tomato, 1/2 inch thick (4-6 tomatoes, depending on size)
2 large eggs
2 Tbsp. finely chopped fresh parsley
3/4 cup flour
2 cups breadcrumbs seasoned to taste with salt and pepper
Whisk the eggs in a small bowl. Place the flour in flat dish. Stir the seasoned breadcrumbs and parsley together in a small mixing bowl. Dredge the tomato slices in flour; shake off the excess. Dip each slice in the egg wash to coat lightly, then in the seasoned breadcrumbs. Place slices on a parchment-lined baking pan until all are ready to fry. Deep fry slices in vegetable oil heated to 350 degrees until golden brown without crowding. Drain on paper towels. To serve, toss the spring mix and half the Champagne Vinaigrette. Divide among 8 dinner plates. Center one fried tomato over the lettuce, spoon Louisiana crawfish over, top with a second slice of tomato, more Louisiana crawfish and a sprig of frisee lettuce to garnish. Garnish plate with slices of avocado drizzled with Champagne Vinaigrette. Sprinkle red pepper flakes over the avocado.
Champagne Vinaigrette:
Ingredients:
1 egg yolk
1 cup olive oil
1/4 cup Champagne vinegar
1 Tbsp. honey
1/2 tsp. minced shallots
1/4 tsp. minced garlic
1 tsp. oregano
1 tsp. minced fresh basil
2 tsp. Dijon mustard
salt and black pepper to taste
In a small stainless mixing bowl, whisk the egg yolk with 1 teaspoon of the Champagne vinegar. Slowly whisk in enough oil to start an emulsion, then alternate oil and vinegar until all is mixed in. Add the remaining ingredients, whisking slowly to combine. Refrigerate until serving time.
Napolean Ravigotte Sauce:
Ingredients:
2 cups Louisiana crawfish tails
1/2 cup mayonnaise
1/4 cup Creole or other coarse grain mustard
Juice of 2 lemons, freshly squeezed
1 tsp. TABASCO pepper sauce
1 tsp. Worcestershire sauce
2 anchovies, finely minced
1 Tbsp. capers
salt and pepper to taste
1 Tbsp. fresh dill, chopped fine
Combine all ingredients, whisk well. Add 2 cups Louisiana crawfish tails and refrigerate until serving time.
Posted on 5/17/08 at 1:48 pm to mouton
Last night was one of those wing it nights...dusted a couple of chicken breasts with flour and creole seasoning and paneed in olive oil and butter.Topped the breasts with some smoked gouda and kept in warm oven..then took some fresh basil and mushrooms threw them in the pan with more butter, a teaspoon of chicken base, and a teaspoon of sun dried tomato paste...cooked that down a little and added cream...reduced til thick and poured over the chicken breasts...served with a little angel hair pasta and some peas and mushrooms in ham stock...Tonight it's to the grill...I have a rib roast...I'll cut into steaks....I'm hoping to be like martini tonight...and in the same condition...Sunday I will attempt to cook pheasant...in some way...need to get them out of the freezer...any ideas?
Posted on 5/17/08 at 1:55 pm to mouton
Man, what a brunch dish. 
Posted on 5/17/08 at 2:07 pm to tavolatim
ive never cooked pheasant but this sounds pretty damn good!
Roast Pheasant with Whiskey Cumberland Sauce
1/4 cup Scotch whisky
2 oranges, cut into 1/8ths
4 sprigs fresh thyme
2 (2 to 2 1/2-pound) pheasants
Salt
Freshly ground black pepper
6 slices bacon, halved
Whisky-Cumberland Sauce:
1 cup Scotch whisky
1/2 cup fresh orange juice
2 tablespoons grated orange zest
1 cup red currant jelly
1/4 teaspoon salt
Pinch cayenne
For the pheasant: Preheat oven to 375 degrees F.
In a bowl, toss the oranges with 3 tablespoons of the whisky. Rub the pheasants with the remaining 1 tablespoon of whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme, and close the cavities with skewers. Wrap the breast of each pheasant with the bacon and set in a roasting pan. Roast the pheasants until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F., about 45 minutes. Remove from the oven and let stand 10 minutes.
For the Whisky Cumberland Sauce: In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup. Add the currant jelly, salt, and cayenne, and stir well.
Cook until thickened, about 2 to 3 minutes. Remove from the heat and pour into a decorative bowl. Cool slightly before serving.
Remove the bacon from the pheasant breasts, if desired, and cut each bird in half. Discard the oranges and thyme in the cavity. Serve hot with Whisky-Cumberland Sauce and wild rice.
Roast Pheasant with Whiskey Cumberland Sauce
1/4 cup Scotch whisky
2 oranges, cut into 1/8ths
4 sprigs fresh thyme
2 (2 to 2 1/2-pound) pheasants
Salt
Freshly ground black pepper
6 slices bacon, halved
Whisky-Cumberland Sauce:
1 cup Scotch whisky
1/2 cup fresh orange juice
2 tablespoons grated orange zest
1 cup red currant jelly
1/4 teaspoon salt
Pinch cayenne
For the pheasant: Preheat oven to 375 degrees F.
In a bowl, toss the oranges with 3 tablespoons of the whisky. Rub the pheasants with the remaining 1 tablespoon of whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme, and close the cavities with skewers. Wrap the breast of each pheasant with the bacon and set in a roasting pan. Roast the pheasants until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F., about 45 minutes. Remove from the oven and let stand 10 minutes.
For the Whisky Cumberland Sauce: In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup. Add the currant jelly, salt, and cayenne, and stir well.
Cook until thickened, about 2 to 3 minutes. Remove from the heat and pour into a decorative bowl. Cool slightly before serving.
Remove the bacon from the pheasant breasts, if desired, and cut each bird in half. Discard the oranges and thyme in the cavity. Serve hot with Whisky-Cumberland Sauce and wild rice.
Posted on 5/17/08 at 2:10 pm to mouton
tav, we need to get this thread stickied..
Posted on 5/17/08 at 3:38 pm to mouton
man, that's a cup and a quarter out of my scotch bottle...I don't think I could do that...I mean, I really don't think I could do that 
Posted on 5/17/08 at 6:33 pm to tavolatim
well, i knew you had at least two of the ingredients... 
Posted on 5/17/08 at 11:11 pm to mouton
shrimp diablo....
36 jumbo shrimp, head-on
6 cups cooked penne pasta
¼ pound butter
½ cup onions, minced
¼ cup celery, minced
¼ cup red bell pepper, minced
¼ cup yellow bell pepper, minced
2 tbsps garlic, minced
½ cup andouille or tasso, julienned
¼ cup green onions, sliced
½ cup Rotel tomatoes
½ cup fresh mushrooms, sliced
1 tsp cayenne or jalapeño peppers, minced
1 ounce dry white wine
1 tbsp lemon juice
3 cups heavy whipping cream
2 tbsps basil, chopped
2 tbsps fresh thyme leaves
salt and pepper to taste
METHOD:
Peel shrimp shells from the tail being careful not to break the head from the tail. (You may wish to make 2 cups of shrimp stock using the shells and add it in place of an equal amount of whipping cream to lower the fat.) In a 12- to 14-inch cast iron skillet, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3 to 5 minutes, or until the vegetables are wilted. Add andouille and continue to cook one minute. Add green onions, tomatoes and mushrooms. Continue to sauté 3 to 5 minutes. Add cayenne peppers and deglaze with white wine and lemon juice. Add heavy whipping cream and bring to a rolling boil. Lower to simmer and reduce to approximately ½ volume. Add shrimp, basil and thyme and cook until shrimp are pink and curled. Do not overcook. Season to taste using salt and pepper. Heat cooked pasta under hot running water and drain well. Place the pasta in the center of a large serving platter and top with the shrimp diablo, arranging shrimp decoratively over the surface. Garnish with fresh basil.
i cooked a bastard version of this tonite!!! not for the faint at heart!
36 jumbo shrimp, head-on
6 cups cooked penne pasta
¼ pound butter
½ cup onions, minced
¼ cup celery, minced
¼ cup red bell pepper, minced
¼ cup yellow bell pepper, minced
2 tbsps garlic, minced
½ cup andouille or tasso, julienned
¼ cup green onions, sliced
½ cup Rotel tomatoes
½ cup fresh mushrooms, sliced
1 tsp cayenne or jalapeño peppers, minced
1 ounce dry white wine
1 tbsp lemon juice
3 cups heavy whipping cream
2 tbsps basil, chopped
2 tbsps fresh thyme leaves
salt and pepper to taste
METHOD:
Peel shrimp shells from the tail being careful not to break the head from the tail. (You may wish to make 2 cups of shrimp stock using the shells and add it in place of an equal amount of whipping cream to lower the fat.) In a 12- to 14-inch cast iron skillet, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3 to 5 minutes, or until the vegetables are wilted. Add andouille and continue to cook one minute. Add green onions, tomatoes and mushrooms. Continue to sauté 3 to 5 minutes. Add cayenne peppers and deglaze with white wine and lemon juice. Add heavy whipping cream and bring to a rolling boil. Lower to simmer and reduce to approximately ½ volume. Add shrimp, basil and thyme and cook until shrimp are pink and curled. Do not overcook. Season to taste using salt and pepper. Heat cooked pasta under hot running water and drain well. Place the pasta in the center of a large serving platter and top with the shrimp diablo, arranging shrimp decoratively over the surface. Garnish with fresh basil.
i cooked a bastard version of this tonite!!! not for the faint at heart!
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