I saw this on msn Canada and thought I would share it.
Some of them look very appetizing, but others I do not want to try.
Chicken-Fried Steak with Redeye Curry Gravy
Butternut Squash-Chicken Pan-Roast
Oven-Fried Chicken Breasts
Honey-and-Lemon-Glazed Roast Chicken
Chicken and Biscuits in a Pot
Braised Chicken with Cilantro, Mint, and Chiles
Braised Chicken with Apples and Calvados
Roast Chicken Thighs with Tomato-Tapioca Porridge
Chicken and Barley Stew with Dill and Lemon
Chicken and Barley Stew with Dill and Lemon
Pot-Roasted Chicken with Mushrooms
Chicken Parmesan with Pepperoni
Aleppo-Pepper-and-Mint-Roasted Chicken
Indian-Spiced Chicken and Spinach
Roast Chicken with Rosemary and Lemon
Curried-Coconut Chicken Rendang
Persian Chicken Stew
Chicken Smothered in Gravy
Winter Chicken Salad with Citrus and Celery
Chicken Chorba with Walnuts
Red Chile-Chicken Enchiladas
At the end of it it also has some recipes for fried chicken..
An indulgence my family likes.
we need pics
Quote from: "GORDY GAMBINO"
There were too many of them Gordy Gambino.
I found it on MSN Canada, so you can check it out there.
Pheasant Au Vin
This is a French classic with a modern slant that I can hardly wait to try this weekend.
This rich ragout of shallots, garlic, prunes, laced with red wine, port and herbs, finished with a hit of dark chocolate, makes a divine robust sauce to serve alongside, pheasant breasts. Serve with creamed potatoes or parsnip and potato mash.
Ingredients
for the sauce
20g unsalted butter
8 shallots, peeled and halved
1tsp caster sugar
1 clove garlic, crushed
3tsp flour
200mls chicken stock
300ml red wine
8 prunes halved
2 bay leaves
Large sprig fresh thyme
2 tablespoons port
15g very dark chocolate
for the pheasant
30g butter
4 pheasant breasts
200g black pudding (optional)
12 rashers Denhay streaky bacon
1. In a pan heat the butter. Add the shallots and sugar and fry for 10 minutes until golden. Add the garlic and prunes and fry for a further minute. Add the flour and cook for 1 minute. Add the red wine, stock, bay, thyme and season with black pepper. Bring to the boil and simmer for 8-10 minutes until syrupy and glossy. Add the port and chocolate, heat through and season to taste.
2. Preheat the oven to 200c/gas mark 6.
3. Lay the pheasant breasts on a board and crumble over the black pudding, wrap with the bacon.
4. Heat a large frying pan add the butter and place in the pheasant breasts and cook for 2/3 minutes each side on a medium heat until really golden brown and place in a roasting tin. Place in the oven for approx. 10 minutes. Remove from oven, cover lightly with foil and leave to rest for 5 minutes before slicing each breast on an angle into 2 or 3 slices.
5. To serve, spoon the sauce onto 4 large, warm soup plates and top with the sliced pheasant. Decorate with some fresh thyme sprigs and take straight to the table. Serve with your favourite vegetables.
I'm looking forward to pheasant this weekend..
This is another recipe for pheasant that seems delicious.
Perfect Roast Pheasant with White Wine and charlotte Potatoes
Serves 4
? Sea salt and black pepper
? 2 pheasants (young hens are best)
? Olive oil
? 1 pack (100g or 31?2oz) pancetta lardons
? 1 red onion, peeled and cut into thin rings
? 1 clove garlic, peeled and chopped into slithers
? 2 juniper berries crushed with a few black peppercorns
? 700g (241?2oz) charlotte potatoes, cut on the diagonal into 3 pieces
? 6 rashers pancetta or streaky bacon
? 2 large glasses rosé wine (or leftover sparkling pink prosecco)
Top tip from the wife of a manic shooting friend ("pheasant loot" brought home every single weekend of the season): for roasting any gamebird, put half an inch of wine in the pan to help keep the bird moist and tender. This particular recipe is a take on that tip, which started out as a "what if I did it like this" question and ended up as a firm family favourite.
Preheat the oven to 200°C/400°F/Gas Mark 6. Salt and pepper the pheasants. In the bottom of a large, cast-iron casserole, heat a glug of olive oil and brown the pheasants all over. Set aside. Tip in the lardons and fry until nearly crisp on a high heat. Add the onion, turn the heat down and cook for a few minutes, stirring continuously until soft. Add the garlic, a small scatter of sea salt, crushed juniper berries and peppercorns and cook for a further minute. Add the potatoes and stir it all together.
Sit the pheasants on top and cover the breasts with the pancetta rashers or bacon. Heat the wine and pour it over. Put the lid on and place in the oven for 45 mins to an hour.
Does your husband shoot pheasant Fash?
Quote from: "seoulbro"
He bought some free range pheasants from a farm near Brooks, Alberta..
I will prepare pheasant au vin tomorrow...mmmm.
:)
This one must be so tasty I'll have to try it soon.
Parmesan Pheasant Breasts with Crispy Ham
Serves 4
? 4 pheasant breasts
? Black pepper
? 4-6 fresh sage leaves, finely chopped
? 100g (31?2oz) grated parmesan (if you are using old ends, grate in a Magimix)
? 8 slices prosciutto crudo or air-dried ham
? Good olive oil
My daughter, Lucy, adapted this from one of Jamie Oliver's recipes in Ministry of Food. It's great for using up old ends of parmesan which usually get thrown away - and she says that the bit where you bash the breasts flat with a frying pan is therapeutic. Both adults and children adore this; it's like a sort of pheasant saltimbocca (translating as "jumps in the mouth").
Carefully score the underside of each pheasant breast in a criss-cross fashion with a small, sharp knife. Lay the breasts side by side on a large chopping board (or do this in two lots of two). Season each with pepper.
Combine the chopped sage and parmesan and sprinkle evenly over the pheasant. Lay two slices of prosciutto on each breast, overlapping them slightly, and drizzle with good olive oil. Now, cover the breasts and board with a layer of cling film, take a frying pan and whack them until they're about 1cm thick.
Heat a non-stick frying pan on a medium heat, then carefully transfer the breasts to it, putting them in ham-side down. Drizzle a little more olive oil over the top. Cook for 2-3 minutes on each side, giving an extra 30 seconds to ensure the ham is crispy.
Serve with lemon wedges and a crisp salad for a lighter dish or new potatoes dressed with olive oil and mint. Great cold picnic food, too.
Moose is the chicken of the north.
Have any of you guys eaten bear-meat? You can put it on pizza... It´s delicious.
Quote from: "Odinson"
Have any of you guys eaten bear-meat? You can put it on pizza... It´s delicious.
I have tried moose and caribou and I was surprised that I liked them..
Quote from: "Shen Li"
Quote from: "Odinson"
Have any of you guys eaten bear-meat? You can put it on pizza... It´s delicious.
You're a hunter eh?
Yea. Almost everybody hunts around here. Fishing too.
Hhmm, your chicken recipe sounds so yummy Fashionista :) maybe I should try cooking some of those.
For some wild game, I have tried wild boar, elk, venison and bison - all yummy ! :D
Quote from: "Shen Li"
Quote from: "Odinson"
Quote from: "Shen Li"
You're a hunter eh?
Yea. Almost everybody hunts around here. Fishing too.
Where do you live?
Answered.
Freshly caught river-salmon smoked, filleted and then some dill on top... Yumm
Quote from: "Shen Li"
Quote from: "Odinson"
Isn't smoking anything a lengthy process?
It takes just as long as regular cooking. Just gotta have the right tools for it.
Quote from: "Odinson"
Quote from: "Shen Li"
Quote from: "Odinson"
Isn't smoking anything a lengthy process?
It takes just as long as regular cooking. Just gotta have the right tools for it.
Hello Odinson, my husband likes smoked fish and turkey..
We thought about buying an electric home smoker, but he doubts it would have the same good flavour as an outdoor smoker.
What do you use to smoke fish?
Quote from: "Fashionista"
Quote from: "Odinson"
Quote from: "Shen Li"
Isn't smoking anything a lengthy process?
It takes just as long as regular cooking. Just gotta have the right tools for it.
Hello Odinson, my husband likes smoked fish and turkey..
We thought about buying an electric home smoker, but he doubts it would have the same good flavour as an outdoor smoker.
What do you use to smoke fish?
Hi.
I have a fixed big unit at my cottage (It runs on wood) and a smaller portable unit (Metallic box which is to be placed over a camp-fire).
I have that same doubt about electrical-smokers ;).
Smoked turkey mmmm gotta try that :).
What kind of wood do you use to create the smoking-effect?
We around here use leppä which I believe is translated into alder. We are taught that it is the only wood that can be used for this purpose.
I was just wondering.
Quote from: "Odinson"
Quote from: "Fashionista"
Quote from: "Odinson"
It takes just as long as regular cooking. Just gotta have the right tools for it.
Hello Odinson, my husband likes smoked fish and turkey..
We thought about buying an electric home smoker, but he doubts it would have the same good flavour as an outdoor smoker.
What do you use to smoke fish?
Hi.
I have a fixed big unit at my cottage (It runs on wood) and a smaller portable unit (Metallic box which is to be placed over a camp-fire).
I have that same doubt about electrical-smokers ;).
Smoked turkey mmmm gotta try that :).
What kind of wood do you use to create the smoking-effect?
We around here use leppä which I believe is translated into alder. We are taught that it is the only wood that can be used for this purpose.
I was just wondering.
Is your smoker homemade or did you buy a kit Odinson?
Smoked turkey is mouthwatering. We go to a farmer's market in Calgary once in a while and buy it from the Hutterites.
With electrical smokers you buy the wood chips separate.
Quote from: "Fashionista"
Quote from: "Odinson"
Quote from: "Fashionista"
Hello Odinson, my husband likes smoked fish and turkey..
We thought about buying an electric home smoker, but he doubts it would have the same good flavour as an outdoor smoker.
What do you use to smoke fish?
Hi.
I have a fixed big unit at my cottage (It runs on wood) and a smaller portable unit (Metallic box which is to be placed over a camp-fire).
I have that same doubt about electrical-smokers ;).
Smoked turkey mmmm gotta try that :).
What kind of wood do you use to create the smoking-effect?
We around here use leppä which I believe is translated into alder. We are taught that it is the only wood that can be used for this purpose.
I was just wondering.
Is your smoker homemade or did you buy a kit Odinson?
Smoked turkey is mouthwatering. We go to a farmer's market in Calgary once in a while and buy it from the Hutterites.
With electrical smokers you buy the wood chips separate.
The small one is homemade.
You always have to buy or make the separate wood-chips whether it´s electrical smoker or wood-fueled smoker.
A soup made of potatoes and dried meat (salted reindeer, moose or cow-meat hanged outside during spring to dry).
Leaf beef made out of moose-meat and some iceberg-sallad, tomatoes, cucumber... Possibly some cream-mushroom sauce on the beef.
Honey-chicken and rice cooked in vegetable-oil.
Quote from: "Odinson"
Leaf beef made out of moose-meat and some iceberg-sallad, tomatoes, cucumber... Possibly some cream-mushroom sauce on the beef.
Honey-chicken and rice cooked in vegetable-oil.
You'd make a fine wife. ;)
Quote from: "Odinson"
Leaf beef made out of moose-meat and some iceberg-sallad, tomatoes, cucumber... Possibly some cream-mushroom sauce on the beef.
Honey-chicken and rice cooked in vegetable-oil.
My husband likes beef jerky, but I can take it or leave it..
What is honey chicken? Is it a glaze?
Quote from: "Fashionista"
Quote from: "Odinson"
Leaf beef made out of moose-meat and some iceberg-sallad, tomatoes, cucumber... Possibly some cream-mushroom sauce on the beef.
Honey-chicken and rice cooked in vegetable-oil.
My husband likes beef jerky, but I can take it or leave it..
What is honey chicken? Is it a glaze?
The honey is in the sauce. Gives the chicken a nice sweet flavour.
Quote from: "seoulbro"
Quote from: "Odinson"
Leaf beef made out of moose-meat and some iceberg-sallad, tomatoes, cucumber... Possibly some cream-mushroom sauce on the beef.
Honey-chicken and rice cooked in vegetable-oil.
You'd make a fine wife. ;)
I´m a bit butch for most men. I used to have a long-hair (like my avatar) but the height, big muscles, attitude, penis and hairy legs were a deal-breaker... :D
Quote from: "Shen Li"
Quote from: "Odinson"
Quote from: "seoulbro"
You'd make a fine wife. ;)
I´m a bit butch for most men. I used to have a long-hair (like my avatar)
Not for me. ;)
I thought you were a woman.
lol I don´t swing that way. I like the free drinks, though ;).
I actually know this one korean guy because he was hitting on me. Funny.
Quote from: "Shen Li"
Quote from: "Odinson"
Quote from: "Shen Li"
Not for me. ;)
I thought you were a woman.
lol I don´t swing that way. I like the free drinks, though ;).
I actually know this one korean guy because he was hitting on me. Funny.
I am hawt stuff, that is why I like height, big muscles and so on.
Never questioned that ;).
I forgot to mention that a Corona, german or checkoslovakian pint works well as an appetizer.
Quote from: "Shen Li"
Quote from: "Odinson"
Just one?
Yea. Appetizer... Not getting yourself wasted lol. Unless it´s boys night out :D.
Quote from: "Shen Li"
Quote from: "Odinson"
Quote from: "Shen Li"
Just one?
Yea. Appetizer... Not getting yourself wasted lol. Unless it´s boys night out :D.
But remember, that doesn't happen in Finland. ;) Can I call you Odie?
We don´t do that kind of shyt. We go to church every morning, no premarital sex, no smoking, no fist-fighting, no alcohol... Never!
The finnish man who sliced off a part of ear from one of those easter-island heads was possessed by the devil.
lmao
Sure, you can call me Odie.
Btw how far along is your pregnancy?
Quote from: "Odinson"
Czech pilseners are the best beers I have ever had. I wish I could remember the names of some of the ones I have had, but I drank too many of them.
Quote from: "seoulbro"
Quote from: "Odinson"
Czech pilseners are the best beers I have ever had. I wish I could remember the names of some of the ones I have had, but I drank too many of them.
Velkopopovický Kozel... I like that beer. The green one.
Quote from: "Odinson"
Quote from: "seoulbro"
Quote from: "Odinson"
Czech pilseners are the best beers I have ever had. I wish I could remember the names of some of the ones I have had, but I drank too many of them.
Velkopopovický Kozel... I like that beer. The green one.
Maybe I did try it. :?
Quote from: "seoulbro"
Quote from: "Odinson"
Quote from: "seoulbro"
Czech pilseners are the best beers I have ever had. I wish I could remember the names of some of the ones I have had, but I drank too many of them.
Velkopopovický Kozel... I like that beer. The green one.
Maybe I did try it. :?
Lay off the drinking, pal. lol
Quote from: "Shen Li"
Quote from: "Odinson"
Quote from: "Shen Li"
But remember, that doesn't happen in Finland. ;) Can I call you Odie?
We don´t do that kind of shyt. We go to church every morning, no premarital sex, no smoking, no fist-fighting, no alcohol... Never!
The finnish man who sliced off a part of ear from one of those easter-island heads was possessed by the devil.
lmao
Sure, you can call me Odie.
Btw how far along is your pregnancy?
Entering the final trimester Odie.
Good. I have a 1year old niece... She is at this moment in my house and a pain in my azz. Lucky for her that I love her.
Quote from: "Odinson"
Quote from: "Shen Li"
Quote from: "Odinson"
We don´t do that kind of shyt. We go to church every morning, no premarital sex, no smoking, no fist-fighting, no alcohol... Never!
The finnish man who sliced off a part of ear from one of those easter-island heads was possessed by the devil.
lmao
Sure, you can call me Odie.
Btw how far along is your pregnancy?
Entering the final trimester Odie.
Good. I have a 1year old niece... She is at this moment in my house and a pain in my azz. Lucky for her that I love her.
The pain only grows as they hit 2-4 Odinson.
Quote from: "Fashionista"
Quote from: "Odinson"
Quote from: "Shen Li"
Entering the final trimester Odie.
Good. I have a 1year old niece... She is at this moment in my house and a pain in my azz. Lucky for her that I love her.
The pain only grows as they hit 2-4 Odinson.