• National Herb Week - 1

    From Dave Drum@1:3634/12 to All on Friday, April 29, 2022 08:40:00
    National Herb Week - First Week of May

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Herb Roasted Pheasant w/Wild Rice Stuffing
    Categories: Game, Stuffing, Fruits, Poultry, Herbs
    Yield: 10 Servings

    10 Pheasant breasts; boned,
    - remove tenders and reserve
    - for stuffing, cut small
    - pocket in side of breast
    - for stuffing
    1/2 c Olive oil w/chopped rosemary
    - thyme and sage
    1 lb Wild rice; long grain
    2 qt Chicken stock or canned
    - chicken broth
    2 Carrots; diced
    1/2 Onion; diced
    1/2 c Dried apricot; small diced
    1 tb Salt and pepper mix
    2 tb Garlic; roasted

    Boil the rice with the chicken stock, cook until soft and
    most of the liquid is gone.

    Add the onion, carrot, garlic and apricot. Cook until the
    vegetables are soft and all liquid has been absorbed.
    Refrigerate rice mixture until cold.

    In a food processor, puree pheasant tenders to a paste
    consistency to use as a binder for rice mix.

    When rice is cool, add the pheasant puree to the rice
    until well mixed. Adjust seasoning with salt and pepper
    and return to refrigerator until ready to stuff.

    Set oven @ 400ºF/205ºC.

    Make 10 small football shaped patties of the rice mix,
    stuff inside the pheasant, being careful not to overstuff
    the pheasant. Rub herb/oil mixture on top and bottom of
    the pheasant, season with salt and pepper. Place the
    pheasant on a heavy gauge roasting pan and then in a
    preheated oven for approximately 8-10 minutes. Remove
    from oven and cover with lid or foil and allow to rest
    for 10 minutes.

    Serve over sauté of spinach.

    * Pheasant can be substituted with chicken.

    Yield: 10 portions

    Recipes from the 2009 Inaugural Luncheon Joint Congressional
    Committee on Inaugural Ceremonies

    MM Format by Dave Drum - 06 February 2009

    Uncle Dirty Dave's Archives

    MMMMM

    ... Meetings are indespensible when you don't want to do anything.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to All on Monday, May 01, 2023 03:53:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Herb Roasted Chicken Thighs w/Potatoes
    Categories: Poultry, Herbs, Vegetables, Potatoes
    Yield: 5 Servings

    MMMMM------------------------VINAIGRETTE-----------------------------
    2 tb Red wine vinegar
    1 tb Olive oil
    1 ts (to 2 ts) Dijon mustard; to
    - taste
    1 ts Dried herbes de provence or
    - Italian seasoning or dry
    - thyme
    +=OR=+
    1 tb Fresh chopped herbs such as
    - thyme or tarragon
    1/2 ts Kosher salt
    1/2 ts Ground black pepper

    MMMMM--------------------------CHICKEN-------------------------------
    2 lb Chicken thighs; bone in,
    - skin-on, trimmed of excess
    - fat
    1 ts Kosher salt
    1 ts Olive oil
    3 lg Yukon gold potatoes; peeled,
    - sliced 1/8" thick or less,
    - about 1 1/2 lb
    1 c Sliced, peeled shallots or
    - sub thin sliced onion that
    - has soaked in water for 10
    - minutes
    4 cl Garlic; peeled, crushed
    Several whole sprigs fresh
    - tarragon or thyme (opt)
    More salt & pepper

    Preheat oven to 375øF/190øC.

    Sprinkle all sides of chicken thighs with kosher salt and
    set aside.

    In a small bowl whisk together the red wine vinegar, olive
    oil, Dijon mustard, herbes de provence, 1/2 teaspoon
    Kosher salt, 1/2 teaspoon freshly ground black pepper.

    Spread a teaspoon of olive oil over the bottom of a large
    (9" X 13") casserole dish. Cover the bottom of the dish
    with the thinly sliced potatoes. Sprinkle with salt and
    pepper. Distribute the sliced shallots over the potatoes,
    and sprinkle again with a little salt and pepper.

    Place the chicken thighs, skin-side up, on top of the
    shallots. Wedge the garlic cloves between pieces of
    chicken. If you have fresh herbs such as tarragon or
    thyme, you can wedge them in along the border, between the
    chicken pieces and the dish. Whisk the vinaigrette again
    and pour it over the chicken, spreading it with your
    fingers to make sure the chicken is well coated.

    Bake uncovered in a 375øF/190øC oven for 50 minutes, or
    until the thighs are well browned and cooked through.
    Remove from oven and let rest for 10 minutes before
    serving.

    * Red potatoes work well here as I suspect the purple
    Peruvian potatoes would, as well. Just so long as it's a
    waxy potato rather than a mealy one. - UDD

    Yield: Serves 4 to 6.

    From: http://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... In New Jersey, they cook hotdogs in deep fryers. Nuff said.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)