|
Dove Recipes for Fall
Doves in wine
8 doves, cleaned and picked
3 T. olive oil or bacon drippings, heated
Brown doves on all sides in oil or drippings
in heavy iron skillet.
1/2 cup red wine
1/2 cup olive oil
2 T. worcestershire sauce
1/2 tsp. salt
Add all ingrediants to doves. Cover skillet
with tight lid. Simmer over a low heat
(liquid should never boil) for 1 1/2 hours
or until tender
Serve with wild rice.
Pan-roasted Dove with Peaches
4 ea. dove
1/2 lb. whole unsalted butter
1 T. oil
5 ea. peaches
2 c. chicken broth
2 ea. small onions, chopped
2 ea. garlic cloves, chopped
1 ea. bouquet garni (10 black peppercorns, 2
thyme sprigs, 2 bay leaves and 1 slice of
fresh ginger)
2 t. fine sea salt
1 t. black pepper
1 t. sugar
2 T. cognac
2 T. Grand Marnier
For the peaches: Cut a small "X" on the
bottom of each peach and plunge them into
boiling water for 10 seconds. Transfer the
peaches to an ice water bath and allow them
to cool. Peel the peaches and cut them in
half lengthwise to remove the stones. Be
careful not to damage the peach halves.
Place eight peach halves to the side and
reserve the skins and stones along with the
two remaining peach halves for the sauce.
For the doves: Season inside and outside
with some salt and pepper. Brush two
tablespoons of melted butter over them. Heat
the oil in a skillet over high heat and
lightly brown them on all sides. Roast them
in a 450° oven for 12 minutes. Remove them
from the oven, and allow them to rest for 10
minutes. Separate the breasts from the
carcasses, and pour off the fat from the
pan. For the sauce: Place the pan over high
heat. Add 1 tablespoon of butter, the
onions, garlic, the dove carcasses, the
reserved peach skins and stones and the two
peach halves. Deglaze the pan with the
cognac and Grand Marnier. Use a spoon to
scrape any bits from the bottom of the pan.
Reduce the liquid by two thirds and add the
stock and the bouquet. Simmer over gentle
heat for 20 minutes, while skimming the
surface of fat and impurities as needed.
Strain the sauce, return it to the pan and
reduce until it becomes slightly syrupy.
Keep warm. Preheat the broiler to hot.
Sprinkle some sugar over the peach halves
and glaze them under the hot broiler
(approximately 2 to 3 minutes). Set them
aside. Slice the peach halves and place them
at the bottom of each plate. Arrange two
breasts in the middle of the plates.
Meanwhile, remove the sauce from the heat
and whisk in 1 tablespoon of whole butter.
Season it with salt and pepper to taste.
Spoon the sauce over the dove and peaches.
Quick and Delicious Sautéed Dove
3 dove breasts per person
1-2 stalks fresh celery
1-2 carrots
Olive oil
Fluffy cooked rice
Bottle of a nice red wine
Start the rice ahead of time, because this
dish doesn't take a lot time to prepare.
Pour enough olive oil into a frying pan to
cover its bottom. While it's heating, slice
each dove breast into three or four slices.
Next, slice the carrots and celery at an
angle so that it is more presentable than
just chopped. When the oil is hot enough,
add the dove meat. Whisk the slices around
the pan just once before adding a splash of
wine to the pan. Then add the vegetables,
letting them cook just long enough to heat
through. Serve over rice.
Bacon & Maple Dove
Dove breasts, de-boned
Cream cheese, softened
Jalapeno peppers, sliced
Brown sugar
Bacon
Maple syrup
Soak the dove in water for 1 hour. Remove
and pat dry. On one side of breast, place
1/2 tsp. cream cheese and a slice of pepper.
Sprinkle on a pinch of brown sugar. Wrap
entire thing in bacon and secure with
toothpicks. Grill over medium heat until
bacon is almost done. Turn as needed.
Baste with maple syrup and continue to cook
until bacon is done. Baste several times.
Turn as needed.
Slow Cooked Dove
6-8 dove breasts, skinned
1 medium chopped onion
1 can cream of mushroom soup
1 can diced tomatoes and chiles
1 clove garlic, chopped
Salt and pepper to taste
Soak the breasts in salt water solution for
20-30 minutes (1 Tbsp salt to 4 cups water.)
Rinse the birds and set aside. Place all
ingredients in a crockpot. Stir and cover.
Turn crockpot on low. Cook time
approximately 6-8 hours. Follow
manufacturer's instructions for your
crockpot. Serve with mashed potatoes, rice,
or noodles.
Bubba’s Catfish Batter!
1 egg
1 ½ cups of milk
2 cups of cornmeal
1 ½ tsp salt
½ tsp of cayenne pepper
1/4th tsp black pepper
Mix the egg and milk in bowl. Shake dry
ingredients into paper bag. Dip catfish
filets in milk mixture then add to bag and
shake well. Fry in hot grease until golden
brown.
Wild Meat Marinade
1 Serving
2 quarts of water
½ cup of vinegar
1/4th cup lemon juice
1 tbs salt
Combine all ingredients and marinate the
game for several hours. Rinse the meat with
cold water before cooking. This marinade
helps eliminate the wild taste of venison.
Sumptuous Seafood Sandwiches
Swordfish Souvlaki
1 pound skinless swordfish steak (about 1
in. thick), cut into 1 in. cubes
1 tbsp. fresh lemon juice
½ tsp. dried oregano
4 (7-in.) pitas
1 lg. cucumber
8 oz. container of plain yogurt
1 ½ tsp. chopped fresh mint
½ tsp. chopped garlic, mashed to a paste w/
½ tsp. salt
2 med. tomatoes, chopped
½ sm. chopped red onion
¾ cup chopped romaine lettuce
Prepare grill. Preheat oven to 200 degrees.
In a bowl toss swordfish with lemon juice,
oregano and salt and pepper to taste. Cover
and chill, 15 min. Wrap pitas in foil and
warm in oven. Peel and seed cucumber and
coarsely chop. In a sm. bowl, stir together
cucumber, yogurt, mint, garlic paste and
salt and pepper. Grill fish in oiled grill
basket about 8 min. turning occasionally.
Divide cucumber mixture among pitas,
spreading to cover. Top with fish. Sprinkle
tomatoes, onion and lettuce over fish and
roll pitas into cones, wrapping with foil to
secure. Serves 4.
Smoked Salmon, Horseradish Sour Cream &
Cucumber Wrap Sandwich
1 English cucumber
1 sm. red onion
½ cup sour cream
1 ½ tbsp. chopped drained capers
2 tsp. drained bottled horseradish
one 16-18 in. round, thin wrap or lavash
bread
6 thin slices smoked salmon (about 6 oz.)
chopped chives
1 cup watercress sprigs
Halve and seed cucumber. Cut cucumber into
16 (5x1/4 in. thick) sticks. Cut onion into
thin slices. In a sm. bowl stir together
sour cream, capers, horseradish and salt and
pepper to taste. Quarter wrap or lavash
bread and spread 1 side of each quarter with
1 tbsp. sour cream mixture, leaving a ½ in.
border all around. On each quarter arrange
about 1 ½ slices salmon in one layer over
sour cream mixture and spread 1 tbsp. sour
cream mixture over salmon. On each quarter
arrange a few slices cucumber, onion, a
sprinkling of chives and a few watercress
sprigs. Season with salt and pepper. Tightly
roll up each wrap around filling into a cone
and wrap in plastic wrap. Chill for an hour
to form and for flavors to marry. Makes 4
small sandwiches.
Shrimp, Bacon & Fried Green Tomatoes “BLTs”
½ lb. frozen thawed cooked shrimp, chopped
1 lb. bacon
1 tbsp. olive oil
3 lbs. green tomatoes (about 6), cut into ¼
in. slices
12 lg. slices firm sourdough bread
1 lb. mozzarella cheese, sliced
fresh basil leaves
In a 10-12 in. heavy skillet cook bacon in
batches over moderate heat until crisp,
reserving ½ cup drippings and transferring
bacon to paper towels to drain. (When bacon
is almost crisp, add in shrimp for just 3
min. to flavor in bacon.) In a bowl, coat 4
tomato slices evenly with cornmeal and
season with salt. In skillet heat ¼ cup
reserved bacon drippings and olive oil over
med. heat and fry tomatoes until golden
brown on both sides about 5 min. Transfer to
paper towels to drain. Finish frying
remaining green tomatoes in same manner.
Preheat broiler. On a baking sheet broil one
side of bread slices until golden. Make
sandwiches by layering, on untoasted sides
of 6 bread slices, all ingredients. Top with
remaining bread slices, toasted side up.
Serves 6.
Mediterranean Tuna Heros
3 6-oz. cans tuna packed in oil, drained
1 cup pitted Kalamata olives, chopped coarse
½ cup each drained bottled pimientos,
scallions and fresh cilantro, all chopped
¼ cup thinly sliced peperoncini
¼ cup mayonnaise
1 tbsp. fresh lemon juice
2 loaves Italian or French bread loaf (about
17 x 3 ½ in. each)
4 cups shredded romaine lettuce
Make filling: In a bowl stir together all
filling ingredients until combined well but
still chunky. Filling may be made a day
ahead, covered and chilled. Halve loaves
horizontally with a serrated knife and make
2 large heros with filling and romaine. Cut
each hero into 4 sandwiches and wrap each
separately in plastic wrap. Chill. Serves 8.
Quick
& Easy, But Delicious Recipes
No heating up the kitchen with long cooking
times and much work.
Spicy Honey Thighs
2 tsp. each garlic powder and chili powder
1 tsp. each salt, cumin and paprika
½ tsp. ground red pepper
8 skinless, boneless chicken thighs
6 tbsp. honey
2 tsp. cider vinegar
Preheat broiler. Combine first 6 ingredients
in lg. bowl. Add chicken to bowl and toss to
coat. Place chicken on broiler pan that has
been sprayed with non-stick cooking spray.
Broil chicken 5 min. on each side. Combine
honey and vinegar in sm. bowl and brush
chicken with honey mixture. Broil 1 min.
Remove chicken and brush with honey mixture
again. Broil another minute until chicken is
done.
Chinese Chicken Salad
4 cups shredded lettuce
1 cup crunchy chow mein noodles
2/3 cup cubed cooked chicken
2 green onions, chopped finely
¼ cup toasted sliced almonds
4 tsp. toasted sesame seeds
Vinaigrette: ¼ cup canola oil, 4 ½ tsp.
white wine vinegar, 1 tbsp. sugar, salt &
pepper to taste. Combine vinaigrette
ingredients in a jar and shake well.
Combine all salad ingredients and drizzle
with vinaigrette.
Mexican Pasta Toss
8 oz. ziti or penne pasta, cooked according
to pkg. directions
1 can each petite diced tomatoes w/green
chiles, drained corn and black beans,
drained
½ cup sliced scallions
2 tbsp. fresh cilantro leaves, chopped
¼ cup shredded taco style cheese blend with
seasonings
Toss all ingredients to mix well.
Bacon, Mixed Greens and Shrimp Salad
2 slices bacon
1 ½ lb. peeled & boiled lg. shrimp
(purchased bag of precooked frozen then
thawed)
5 cups mixed lettuce greens (arugula,
watercress, baby spinach, etc.)
1 cup cherry tomatoes
2 tbsp. each light sour cream and balsamic
vinegar
2 tsp. extra virgin olive oil
fresh ground pepper to taste
Cook bacon in lg. nonstick skillet over med.
heat until crisp. Remove bacon from pan,
reserving 1 tbsp. drippings. Crumble bacon,
set aside. Add shrimp to dripping and sauté
for 2 minutes. Transfer shrimp to lg. bowl.
Add remaining ingredients and toss well.
Dressing ingredients and hot shrimp will
wilt the greens. Top with crumbled bacon and
serve immediately.
Spiced Salmon with Mustard Sauce
2 tsp. whole grain mustard
1 tsp. honey
¼ tsp. each tumeric, ground red pepper,
garlic powder and salt
4 salmon fillets
Preheat broiler. Combine all ingredients
except salmon. Rub mustard mixture on salmon
fillets. Place fish, skin sides down, on a
jelly roll pan coated with cooking spray.
Broil 8 minutes or until desired doneness.
Pita Bread Salad
1 lg. each red and green bell pepper, lg.
seedless cucumber and lg. yellow tomato,
chopped
1 small red onion, thinly sliced
8 oz. feta cheese, chopped
½ cup fresh basil, chopped
4 cups toasted then torn pita bread pieces
Dressing: Whisk 6 tbsp. red wine vinegar, ½
cup extra virgin olive oil, ½ tsp. each salt
and garlic powder and fresh ground pepper to
taste.
Toss all ingredients together and let sit 10
minutes before serving.
BLT Sushi Handroll
10 bacon strips, cooked and cut into 4x1/2
in. strips
1 cup prepared short-grain sushi rice
6-8 half sheets nori
½ cup Wasabi Mayo (Mix ½ cup mayonnaise w/ 2
tsp. wasabi powder & few drops water)
1 tomato, cut lengthwise into ½ in. thick
strips
1 avocado, cut lengthwise into ¼ in. strips
1 cup baby lettuces
Lay nori shiny-side down horizontally in the
palm of your left hand. Press 2 tbsp. rice
into the left side of the nori. Dab a thin
line of wasabi mayo down the center of the
rice. Lay in 1-2 bacon strips, 1 tomato
slice, 1 avocado slice and a few lettuce
leaves. Hold the nori between both palms
like a book. Anchoring the roll with your
right hand, push up the lower left corner of
the nori with your left thumb toward the
top-middle edge. Curl the corner over and
tuck it under the ingredients. Continue
curling up in a spiral motion to form a cone
shape. Seal the corner of the nori with a
couple mashed grains of rice.
Baked Snapper Rotena
So easy and so delicious!
4 Servings
Ingredients:
4 Tbsp Spanish olive oil
4 cloves garlic
2 large yellow onions
3 sweet green peppers, not bell peppers
1 26 oz can crushed tomatoes
salt and pepper to taste
a pinch of nutmeg
2 bay leaves
2 lbs snapper fillets
Preparation:
Slice 1 onion into thin rings and seed the
peppers and cut into strips. Pour 2 tbsp
olive oil into a large frying pan and heat
to medium. Sauté the onion and peppers. Add
the crushed tomatoes, salt, pepper and a
pinch of nutmeg. Add the bay leaves. Cook
for about 30 minutes.
While the tomato sauce is cooking, prepare
the fish and pan. Cut the other onion into
julienne strips and lightly fry in a pan.
Grease a baking dish or casserole dish with
a bit of olive oil and spread the strips
around on the bottom of the dish. Flour the
fish fillets and cut into 3-4 inch pieces.
Place fish in baking dish. Cover fish with
tomato sauce, spreading evenly.
Preheat oven to 350F degrees. Place in oven
and bake until the fish is tender, 20-30
minutes.
Barbecued Bass
6 Servings
Ingredients:
2 lbs. bass fillets
1/2 c. cooking oil
1/2 c. sesame seeds
1/3 c. lemon juice
3 tbsp. soy sauce
1 tsp. salt
1 clove garlic, crushed
Preparation:
Place fillets in a single layer in shallow
bowl. Combine other ingredients and pour
over fish. Let stand 30 minutes, turning
once. Remove fish and reserve sauce for
basting. Place fish on well greased wire
grill. Cook 8 minutes on barbecue grill
about 4 inches from moderately hot coals.
Baste while fish is cooking. Turn and cook
about 7 minutes on other side. Serve
remaining sauce with fish. Yield: 6
servings.
Broiled Grouper with Crab and Shrimp Sauce
Everyone will think you were in the kitchen
for hours!
Grouper with Crab and Shrimp Sauce
6 Servings
Ingredients:
1/4 cup butter
1 1/2 cups heavy cream
1 teaspoon Creole mustard
2 (6 ounce) cans crabmeat, drained and
flaked
1 (4 ounce) can small shrimp, drained
1 teaspoon Cajun seasoning
salt and pepper to taste
2 pounds grouper fillets
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon chopped fresh parsley
salt and pepper to taste
Directions:
Preheat your oven broiler. Cover a medium
baking dish with foil.
Melt butter with cream in a saucepan over
medium heat, and blend in Creole mustard.
Cook and stir until thickened. Mix in crab
and shrimp. Season with the Cajun seasoning,
salt, and pepper. Cook until thoroughly
heated.
Place the grouper in the prepared baking
dish, and rub with olive oil, lemon juice,
and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side,
until easily flaked with a fork. Spoon the
crab and shrimp mixture over fish to serve.
Baked Red Snapper
2 Servings
Ingredients:
2 red snapper fillets, about 6 to 8 ounces
each
4 tablespoons butter
1 medium clove garlic, pressed or minced
3 or 4 drops Worcestershire sauce
1/2 teaspoon Creole or Cajun seasoning, or
your favorite seasoning blend with salt
1/8 teaspoon fresh ground black pepper
1 to 2 teaspoons minced fresh parsley
1 teaspoon snipped fresh or frozen chives,
optional
3 to 4 tablespoons plain or seasoned bread
crumbs
2 tablespoon freshly grated parmesan cheese,
optional
Preparation:
Place snapper fillets in a baking dish which
has been sprayed with a butter-flavored
baking spray.
In a skillet, melt butter with garlic,
Worcestershire sauce, Creole seasoning
blend, pepper, parsley, and chives, if
using. Cook on low for 2 minutes, just to
blend flavors. Brush both sides of fish
fillets with the butter and herb mixture.
Toss bread crumbs in the remaining butter
mixture; sprinkle over the fillets. Bake at
400° for about 12 minutes, depending on
thickness of fillets, until fish flakes
easily and is no longer translucent.
|
