Side Dish Recipes
Dungeness Crab Benedict
Every Christmas morning for the past several years, my family starts out with a good foundation of champagne before moving on to the Dungeness Crab Eggs Benedict. The crab is in season and it is the best in the world. All I do is substitute a mound of crab for the traditional Canadian bacon. Once…
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Grouse with Spiced Cranberry Sauce
You can use reconstituted dried cranberries. If they are already sweetened, cut back on the sugar. I usually stock up on cranberries and freeze them. If you’d like a thicker sauce, use more cornstarch and wine. This recipe works for duck, pheasant, chicken and pork as well.
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Parmesan-Crusted Pheasant with Leeks and Apples
Cooking game birds, including pheasants, is a little different from cooking other meats. Remember when cooking pheasant is that it doesn’t have nearly the same amount of fat as other meats, so make sure the birds do not dry out.
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Southern Comfort Quail
Be careful not to overcook your quail as it will become dry and tough. Add veggies and potatoes to the foil package to create a nice meal. And top it off with a nice bottle from Michael David Winery. Red or white – you can’t go wrong with quail.
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Fish with Champagne Cream Sauce
The recipe calls for champagne, but I certainly wouldn’t use anything over $10/bottle for this. So that is called “sparking wine” since it doesn’t originate from the champagne region of France. Those french are sticklers for that label.
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Orange Marinated Smoked Quail
If you are smoking meat, then you better be doing it in a Camp Chef smoker. Fully adjustable heat control heat-control dials, three damper valves, and a door thermometer will help you control internal temperatures. Cooking temperatures can vary from 160° F to 400° F. And you can infuse your meats with mesquite, hickory or…
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Manhattan Fish Chowder
I love that this recipe has bacon in it. If you have a Camp Chef Smoker, then putting smoked bacon in this soup will take it to the next level. Check out Camp Chef Smokers here: http://www.campchef.com/smokers-grills.html
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Catfish Wrap with Coleslaw
How you cook your catfish is your call, but I prefer the smoky flavor of grilled fish. However you decide to cook it, just don’t cook it too long! The coleslaw makes it cool, creamy and crunchy. The biggest tortillas you can find work best. If all you can locate are smaller ones, allow two…
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Pepper Crusted Venison Tenderloin
Most of us are short on venison loins and tenderloins and long on ground stuff, shoulder and neck roasts, etc. Here’s a way to stretch the good stuff, assuming that you want to share with others. It is best served very rare. If any of your guests have a problem with eating deer that is…
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