SKILLET PHEASANT BREATS from The Hunter's Table Cookbook, Ducks Unlimited

Wonderfully Pleasant Pheasant recipe from The Hunter's Table Cookbook

 

Skillet Pheasant Breasts
from the On The Wing chapter

Serves 4

Contributor: SCOTT LEYSATH

Ducks Unlimited Culinary Council Chef

Ingredients:
4 to 6 boneless pheasant breasts, skin on or off
1/4 cup olive oil
Salt and pepper to taste
2 garlic cloves, minced
3 TBL onion, finely diced
2 TBL capers
1 tsp Dijon mustard
1/4 cup rice vinegar or white wine vinegar
Pinch of sugar
1/4 cup black olives, chopped
1 cup small tomatoes, quartered
1/4 cup fresh basil or parsley leaves, chopped
1/3 cup shredded Parmesan cheese
   
Instructions:
Rub meat with 2 TBL olive oil and season with salt and pepper. Heat 1 TBL oil in a large skillet over medium-high heat. Add meat and lightly brown on both sides. Add garlic, onion, capers, Dijon mustard, vinegar and sugar.

Cook for 2 to 3 minutes. Remove pheasant when just cooked and keep warm. Whisk in remaining 1 TBL oil. Add olives, tomoatoes and basil and season with salt and pepper to taste. Spoon tomato mixture over cooked phesant and top with cheese.
   
Did You Know...
Ducks Unlimited has conserved more than 4,130,000 acres of wetlands in the United States, more than 6,680,000 in Canada, and more than 1,800,000 in Mexico. (The Hunter's Table Cookbook)

Zucchini Bread from Starchy Argo

Dad's Zucchini Bread

 Starchy Argo

My dad has always been a wonderful griller, smoker, fish-fryer, but lately he's taking a hand at BAKING!  He sent us a loaf of his awesome Zucchini bread recently for holidays. It makes a great morning breakfast, shown here with my favorite tea Jasmine Phoenix Pearls Green Tea  from Elmwood Inn Fine Teas, my favorite brand for over 12 years now.

Thanks Dad....

Enjoy!
 

Ingredients:

3 cups flour, all purpose

2 tsp baking soda

1 tsp salt

1/2 tsp baking powder

1-1/2 tsp cinnamon

3/4 cup chopped nuts (used black walnuts)

3 eggs

2 cups sugar

1 cup vegetable oil

2 tsp vanilla extract

2 cups coarsely shredded zucchini, save all juices

1 cup crushed pineapple, drained, reserve 1 TBL of juice

Preheat oven to 350 degrees.

Combine flour, soda, salt, baking powder, cinnamon and chopped nuts. Set aside

Beat eggs lightly, add sugar, oil and vanilla. Beat until creamy, stir in zucchini and pineapple, and reserved juices. Add dry ingredients stirring until dry ingredients are moisten.

Spoon batter into well greased loaf pans. (Makes two 9x5x3 loaves)

Bake for 1 hour or until done. Cool 10 minutes before removing from pan. 

Place on cooling rack until completely cool and then wrap in plastic wrap.

Snow Goose Tostadas from The Hunter's Table Cookbook, Ducks Unlimited

Take a twist on a Tostada with this food idea from The Hunter's Table

Snow Goose Tostadas

from the Waterfowl Winners chapter

Serves 4

Contributor: SCOTT LEYSATH

Ducks Unlimited Culinary Council Chef

Ingredients:
3 or 4 snow goose breasts, or equivalent amount of duck breasts, skin removed
3 ounces tequila (optional)
1/4 cup sweet-and-sour mix
2 TBL lime juice
1 TBL granulated sugar
1 tsp lemon pepper
1/3 cup vegetable oil
1-1/2 cups cooked black beans, warm
2 cups lettuce, shredded
1/2 cup red onion, finely diced
1 red bell pepper, cut into thin rings
1 cup shredded Pepper Jack cheese
2 firm, ripe avocados, sliced
2 cups tomato salsa
2 fresh limes, quartered
2 large tomatoes, each cut into 4 wedges
4 sprigs of cliantro

Instructions:
In a nonreactive container, combine goose breasts with next 5 ingredients and half the oil Refrigerate for 1 to 2 hours. Pat dry and discard marinade.

Heat remaining oil in a large skillet over medium-high heat. Add goose breasts and cook until medium-brown on one side. Flip over and cook other side until medium-rare. Remove from pan and keep warm.

Assemble tostada. Place tortilla on plate. Top with beans, lettuce and onion. Thinly slice goose and fan over top of lettuce. Add red bell pepper, cheese, avocado and salso. Garnish with lime and tomoato wedges and top with sprig of cilantro.

A Note From Scott: Speckled geese make for some great table fare. They're tender, just the right size, and in my opinion, the best tasting goose. On the other hand, snow geese can be a bit more pronounced in flavor. I'm told that this is because they dig deep into the decomposed matter to get at the roots of tuberous plants. I'm not sure that that's the real deal, but I do know that when I shoot snow geese early in the season in Manitoba, they taste great, about like mallard, Apparently, their diet changes once they cross the border. Have no fear, snow geese are still fit for the table. Here's how I make them taste their best!

Did You Know...
Seventy-seven percent of Ducks Unlimited households own a pet, nearly double the national average.  (The Hunter's Table Cookbook)

DUCK GUMBO from The Hunters Table Cookbook, Ducks Unlimited

Another great recipe to share from The Hunter's Table Cookbook.

Duck Gumbo

from the Waterfowl Winners chapter

Makes about 2 gallons

Contributor: SCOTT LEYSATH

Ducks Unlimited Culinary Council Chef

Ingredients:
6 to 8 large ducks, split in half
Chicken or beef broth
6 TBL Old Bay Seasoning
2 TBL garlic powder
1 TBL oregano
1 TBL salt
3 TBL file powder
5 bay leaves
4 large yellow onions, coarsely chopped
4 red bell peppers, coarsely chopped
1 cup olive oil
1-1/2 cups all purpose flour
20 ounces frozen cut okra, thawed
2 pounds shelled large shrimp
1-1/2 pounds andouille, kielbasa or any smoked sausage, sliced

Instructions:
Place duck in a large pot, cover with water, bring to a boil and simmer for 5 to 6 hours or until meat can be easily removed.

Pull meat from bone, roughly chop and set aside. Strain liquid into another large pot over medium heat, adding additional chicken or beef broth to make 3 quarts of liquid. Add Old Bay Seasoning and the next 7 ingredients. Simmer until onions are translucent.

While simmering, heat oil in a heavy skillet over medium-high heat. Slowly whisk in flour, stirring constantly until mixture (roux) is chocolate brown, but not burnt. Remove from heat and allow to cool completely before stirring roux into pot. Add reserved duck, okra, shrimp and sausage and stir. Simmer for 10 minutes. Remove bay leaves before serving.


Did You Know...
Across the country, Ducks Unlimited members attend more than 4,500 fund-raising events each year.  (The Hunter's Table Cookbook)

Roasted Cashews with Rosemary

ROASTED CASHEWS WITH ROSEMARY

Elf #1 - Mel’s Favorite !

From TABLES OF CONTENT, Junior League of Birmingham, AL
These nuts will stay fresh for several weeks in an airtight container making them the perfect gift. Freezes really well too.
Makes 5 cups 

21 ounces cashews (1-1/2 lbs)  * I use pieces, a bit cheaper than whole
2 TBL unsalted butter
1-1/2 TBL brown sugar
3 TBL finely chopped fresh rosemary (see below video on easy-quick-cutting method)
1 Tsp kosher salt 
1/2 Tsp cayenne pepper

Preheat oven to 375 degrees. 

Spread the cashews in a single layer on a lightly greased baking sheet and heat for 5 minutes to release natural oils.

 Remove but maintain the oven temperature. 

Melt the butter and brown sugar in a large stockpot over medium heat, stirring frequently. 
Remove from the heat and stir in the rosemary, salt and cayenne pepper.

Add the roasted cashews to the stockpot and toss well to coat. 

 

Spread the cashews in a single layer on the baking sheet and roast for 5 minutes, or until light brown, stirring occasionally.  Watch carefully - don't want them to burn!

Serve alone or sprinkled over salads.  We usually just eat them all by themselves!

Quick-Tip:  Easy Rosemary Cutting - use kitchen scissors. See video....

Buy the cookbook for HALF PRICE (only $15.00!) until 12/31/12 - makes a great gift!  

Visit www.cookbookmarketplace.com and enter Promo Code:  DEC-HOLIDAY 

at checkout to get 50% off. (order by Dec 16th for holiday-gift delivery)

Calling All Hunters - Ducks Unlimited Cookbook Special

The Hunter's Table Cookbook is THE definitive cookbook for any wild game hunters!

This beautiful, full color hardbound book contains over 200 recipes from Ducks Unlimited members and expert chefs from their culinary team. The range of recipes is as varied as hunting itself with venison, wild turkey, upland birds like pheasant and quail, other big and small game and freshwater fish.

Artwork from prominent Ducks Unlimited wildlife artists, beautiful wildlife shots and sumptuous food photography make this book as visually appealing as it is functional in the kitchen.

I wanted to share this wonderful book with you, and share a few recipes from it's pages over the next few days. There is a SPECIAL OFFER for FREE SHIPPING when ordering any 2 or more units from the Hunter's Table Cookbook home website

Here's a wonderful SPICY DUCK WRAP recipe, that's sure to please all those hunters around the dinner table.

KITCHEN101 - the current trend in our home....

I've been cooking a lot out of Holly Clegg's newest cookbook, KITCHEN 101: Secrets to Cooking Confidence.  

Every time I put a dish in front of my husband Joe these days, he always ask me "Is This One Of Holly's"? She's become his new favorite. 

I thought it would be fun to share His Fav, My Fav, and a new Holiday Fav!

Also, you can get it at 50% off from The Cookbook Marketplace until 12-31-12 by using Promo Code: DEC-HOLIDAY at check out.

Enjoy!

TACO SOUP

Joe's Fav -  also my new Slow Cooker Fav

Makes 10 (1-cup) servings

1 pound sirloin

2 (10 ounce) cans diced tomatoes and green chilies

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

2 (11 ounce) cans Mexican style corn, drained (plain sweet corn works just as well if can't find Mexican style)

1 (4 ounce) can chopped green chilies, drained

1 (1-1/4 ounce) package taco seasoning mix

1 (1 ounce) package original ranch salad dressing mix

2 cups water (I actually put 3 cups to stretch a bit more - still super tasty!)

In large nonstick skillet, over medium heat, cook meat until done, 5 minutes. Drain any excess grease.  In 3-1/2 or 6-quart slow cooker, insert plastic liner if desired, and add cooked meat and all ingredients to pot. Cook on LOW 6-8 hours.

(OPTIONAL: You can add sweet potatoes, cut into bite sized portions, for a colorful nutritional boost. Be sure to cook long enough until the potatoes are tender.)

GREAT GREEK COUSCOUS

 Anne's Fav - adore the flavors and colors; amazing side salad that goes well in any season

 Makes 6 (1-cup servings)

2 cups water

1-1/2 cups couscous

1 cup chopped tomato

1 bunch green onions, chopped

1 cup packed baby spinach

1/3 cup sliced Kalamata olives 
(raid the grocer salad bar for these if you can't find in jar)

1/4 cup reduced fat feta cheese

3 TBL chopped fresh basil, or 1 TBL dried basil leaves

2 TBL vinegar

 In medium pot, bring water to boil. Add couscous and follow directions on couscous container. (Couscous is a type of coarsely ground semolina pasta, that can be found in the pasta or rice section of the grocery). Transfer to large bowl and add all other ingredients, tossing carefully. Season to taste.

PERSONAL NOTE: be very careful when tossing all together. I missed that part of her instructions and the feta cheese broke down on me. Still wonderful taste but didn't have the beautiful presentation it would have had if I had been more careful in tossing prep.

CORN PUDDING

A New Holiday Fav - love that it's super fast and easy
 Makes 8 servings

 
2 TBL canola oil

1 egg

1/2 cup skim milk

1/2 cup chopped onions

1/2 cup chopped green onions

1-1/2 cups frozen corn, thawed

1 (15 ounce) can cream-style corn

1 (8-1/2 ounce) box corn muffin mix

 

Preheat oven to 350F. Coat 9x9x2-inch baking dish with nonstick cooking spray.

In a large bowl, mix together oil, egg, and milk until blended, Stir in remaining ingredients.

Transfer to prepared pan. Bake 45-55 minutes or until mixture is set and golden brown on top.

NOTE: You can use canned corn instead of frozen, if you like, but Holly (and I) prefer frozen for its taste and consistency.

To check out all of Holly's wonderful books, recipes and cooking tips, visit her website: http://www.hollyclegg.com!

It's That Time of Year Again - 50% OFF ALL COOKBOOKS!

The Holidays Never Tasted So Good!

Take 50% off all our titles from November 23rd to December 31st, 2012. Get your holiday shopping done in one stop ... and maybe pick up a little something for yourself! This is our best discount of the year so don't miss it!! Shop The Cookbook Marketplace website, and enter PROMO CODE:  DEC-HOLIDAY to receive your discount at check out. Standard shipping fees and taxes apply. Be sure to order before midnight, December 16, 2012 to insure delivery by Christmas! Please feel free to forward to a friend!

Save 40% off on our Top 10 Cookbooks of 2012!
 

1. No Whine with Dinner - Meal Makeover Moms
2. Dip into Something Different - The Melting Pot Restaurants, Inc.
3. Eating Well Through Cancer - Holly Clegg and Gerald Miletello, MD
4. Holly Clegg's trim&TERRIFIC Kitchen 101 - Holly Clegg
5. Stop and Smell the Rosemary - Junior League of Houston, Inc.
6. Salt to Honey - Junior League of Salt Lake City, Inc.
7. A Taste of Georgia - Newnan Junior Service League, Inc.
8. Calling All Cooks - Telephone Pioneers, Birmingham
9. Charleston Receipts - Junior League of Charleston
10. River Road Recipes - Junior League of Baton Rouge

Enter PROMO CODE NOV-TOPTEN12 to receive your 40% off
discount when you checkout at The Cookbook Marketplace.

Standard shipping fees and taxes apply.
Discount good until November 22nd!!

Cookbook Treasure Chest HUNT!

Favorite Recipes® Press and The Cookbook Marketplace are excited to announce their   COOKBOOK TREASURE CHEST HUNT!

There are 5 cookbooks in the hidden Treasure Chest. These cookbooks are just a small part of our unique collection of titles from all across the USA. You'll have a delightful time hunting these little jewels down, and for the first 3 Pinterest Pinners to respond correctly, the entire Treasure Chest of Cookbooks will be sent to them free ... retail value over $135.00!

Simply go to our store at www.cookbookmarketplace.com and HUNT for the 5 Cookbook Treasures with the HINTS given below. ( here's a little tip - downloading a catalog might be of some help! )

Follow Us On Pinterest at FavoriteRecipesPress

Create a Board on your Pinterest Wall Entitled "Cookbook Treasures". Pin each title you find, along with it's description from our website, and then send an email notice as soon as you have collected all 5 titles onto your Pinterest Board. (Note: You can easily add the book's description simply by highlighting the text on the book main page before you hit the PinIt button. The text will ride through with the cover graphic over to your board. Don't worry if all the text doesn't fit.)

 

Once you have built your "Cookbook Treasures" Pinterest Board, send an email notice with the link back to your board to: apritchard@frpbooks.com. The first 3 Pinners to respond correctly will win a complete set of the cookbooks contained in the Treasure Chest, so time is of the essence!

The Cookbooks in the Treasure Chest will be sent absolutely FREE - $135.00 value.

No obligation required-No purchase necessary-No shipping expense involved!

Have fun... happy hunting ... and may the Main Course Be With You!

The Hints Contain KEYWORDS ....so start digging!

 

HINTS:

- A Bowl of COTTON for COOKING

- It's CHRISTMAS - Santa Baby Rest Your Feet For A While

- Martini: Make a TOAST with Avocado, Mango and a Twist of Lime

- A Golden Opportunity From a HONEY Comb

- A BEACHSIDE day along the BOARDWALK 

****  JUST HAD OUR FIRST WINNER! Congratulations Donna in Evansville, IN! The books are on their way. :D  Attention All Pinners: Two more sets to be won! ****

**** OUR 2ND WINNER THIS MORNING!  We've just awarded our second set of cookbooks to Gus ... one more set to go!  Keep Digging.... ****
*** WE HAVE OUR 3rd AND FINAL WINNER TODAY!  Thanks Chris for joining in the "dig". Appreciate all who participated in this contest. Stay tuned for more fun to come! ***



Contest ends 7-31-12. 
Must be 18 years or older. 

Must reside in the continental USA to participate.

Employees of Favorite Recipes Press, or it's associated companies, are not eligible to participate. 

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Surprise Mom with a cookbook this year - 45% off all our titles!

Our entire collection is 45% off through the month of April, so pick a book or two for mom (and maybe one for yourself)!

tire collection is 45% off through the month of April, so pick a book or two for mom (and maybe one for yourself too!)