What's for dinner ?

jrp

SatelliteGuys Master
Aug 24, 2007
6,103
433
Iowa
Pheasant Pizza

I can't take credit for developing this recipe, but it is a favorite of my family. The picture, however, is mine.

You can easily substitute chukar, quail or grouse for the pheasant. You can even you chicken if you are of a more domestic bent.

I use an entire bird when make this recipe — i.e. one whole pheasant does quite nicely. I just dice it up, brown it and set it aside before starting the rest. I roast the peppers before beginning the sauce as well, and usually open a bottle of wine as the very first step. I use a bit more onion and quite a bit more of the garlic, cheeses and capers.

1 12-inch pizza crust
1 small onion, thinly sliced
1-1/2 cups cooked pheasant, cut up
*1 medium red pepper, roasted seeded and cut into strips
1 cup Monterey Jack cheese, shredded
1 tablespoon capers, drained

Sauce:
1 tablespoon butter
1/4 cup finely chopped onion
2 cloves garlic, minced
1 cup milk
1/4 teaspoon white pepper
1/4 teaspoon instant chicken bouillon granules
1/3 cup shredded fresh Parmesan cheese

Heat oven to 425°F. In 1-quart saucepan, melt butter over medium-low heat. Add Chopped onion and the garlic. Cook for 2 to 3 minutes, or until onion is tender, stirring frequently. Stir in flour and white pepper. Blend in milk and bouillon Cook for 8 to 10 minutes, or until sauce is thickened and bubbly, stirring constantly. Remove from heat. Add Parmesan cheese. Stir until melted.

Place crust on pizza pan, pizza stone or baking sheet. Spread sauce to within 1 inch of edgge. Top sauce evenly with sliced onion, pheasant pieces, red pepper and cheese. Bake for 15 to 18 minutes, or until cheese is melted and lightly browned. Sprinkle with capers.

*To roast pepper, place it under broiler with surface 4 inches from heat. Roast until skin is blackened and blistered, turning pepper frequently. Place pepper in closed paper or plastic bag for 10 minutes. Peel and discard skin from pepper; prepare as directed.
 

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dfergie

Proud Staff Member
Staff member
HERE TO HELP YOU!
The Plan: Green Chile Chicken Enchilada's
1- 4lb Chicken
1- 8 oz. Homebrew in drip pan (a dark malt with a cerrano pepper in the bottle)
No Chips
9 Hatch green chiles
1- 10.5 oz can of Cream of Chicken Soup
1- 28 oz can of Medium Green Chile Enchilada Sauce (added as not enough sauce)
14 Corn tortilla's
Sharp Chedder Cheese

Cooked for 1:15
-------------------------------------------------------------------------
Pulled the Chicken, let cool, then shred
diced chiles and add the Cream of Chicken Soup and started heating in a small pot
added the can of enchilada sauce and brought almost
to boil.
Put 7 corn tortilla's in bottom of pan and ladle sauce over
Add 1 layer of the shredded chicken
Poured sauce over the chicken.
Put 7 more corn tortilla's over chicken then add the remaining chicken.
Spread grated cheese over same, then poured remaining sauce over it.
Pre heated oven to 300 and put pan in for 20 Minutes.
Pull and allow to cool a little.

(copied this from the Orion Cooker Thread)
 

vampz26

SatelliteGuys Pro
Jan 20, 2006
3,399
0
Chicago
Hey! Can we have a dedicated Food forum yet at Satguys? Maybe as a subforum of the chitchat club or something? :D :D :D
 

jokeworm

Thread Starter
SatelliteGuys Pro
Jul 29, 2006
1,118
0
Tulsa. Ok.
ohhh - you beat me to it .. i was going to ask if anyone had a recipe for country style ribs ... picked up 10lb for $10 at a meat sale a couple of weeks ago ... and they have been sat in the freezer ever since then as I'm not too sure what to do with them ...

am probably not going to cook them until next Thursday - but if i cam get a couple of idea's from you guys - that'd be great ....

:)
 

cparker

SatelliteGuys Pro
Pub Member / Supporter
May 8, 2007
1,461
7
Sanborn, NY
Blue Marlin steaks on the grill.

First time you have them, don't do anything to them beforehand.
I grill over charcoal, not gas. Rub some olive oil on the grill grate and set the Blue Marlin steaks on there. The nice thing about Blue Marlin is that it has this thin layer of pink flesh on the outside. You can use that as a visual progress meter because as it cooks it turns white like the rest of the flesh. When it's white about halfway up, time to flip them. When that whole band of pink has turned white it's time to eat them! :)

If your fire is a little hotter this time than it was last time or a little cooler than it was last time, you just watch that pink flesh turn white and you know exactly when to flip them and exactly when their done.

After you know what they taste like au naturale, you can sprinkle some mesquite on the coals while they are cooking. Or.... interestingly.... try some hickory. Or try brushing with butter and lemon if you're more traditional :)

Either way, it's tough to over cook tehm or under cook them if you just watch and let THEM tell you when they're done.

yum
 

vampz26

SatelliteGuys Pro
Jan 20, 2006
3,399
0
Chicago
MAJOR props to msmith for this recipe...

I did bourbon steaks last night.

1/4 cup of bourbon
2 tablespoons of water
2 tablespoons of sugar
1 to 2 cloves of garlic
2 tablespoons of soy sauce.
A little salt and pepper

Soak for about 2 hours and cook

Gave it a very unique flavor
Used it to marinade a 1.64 lb. top round london broil before my wife's nephew's little league game....after the game it hit the grill over some smoking oak wood chips (to compliment the charred oak flavor of the bourbon).

Indeed a unique flavor, and one definitely worth trying!

My family thanks you for this contribution to the dinner table.

(dialogue over the dinner table...

wife: This is really good, where did you get this idea?

me: Some guy I banter with on SatGuys about HDTV.

wife: Oh. (silence) Maybe you can start a conversation on Recipezaar.com about how to get GalleryHD back... ) :eek:

Thanks again!:up
 

msmith198025

Member of the Year
Staff member
HERE TO HELP YOU!
Aug 28, 2007
28,820
8,902
mississippi
Used it to marinade a 1.64 lb. top round london broil before my wife's nephew's little league game....after the game it hit the grill over some smoking oak wood chips (to compliment the charred oak flavor of the bourbon).

Indeed a unique flavor, and one definitely worth trying!

My family thanks you for this contribution to the dinner table.

(dialogue over the dinner table...

wife: This is really good, where did you get this idea?

me: Some guy I banter with on SatGuys about HDTV.

wife: Oh. (silence) Maybe you can start a conversation on Recipezaar.com about how to get GalleryHD back... ) :eek:

Thanks again!:up

Haha, Glad you enjoyed it vampz:up
 

dfergie

Proud Staff Member
Staff member
HERE TO HELP YOU!
The Plan:
2 Chicken Breasts
2 Strips Bacon
Homemade Rub I use when cooking in my Orion
Wrap above in foil with Rub sprinkled on both sides and a strip of bacon wrapped around each breast.
Cook for 5 minutes each side on grill at medium...
 

vegassatellite

SatelliteGuys Pro
Pub Member / Supporter
Nov 5, 2007
3,319
173
Phoenix, AZ
The Plan:
2 Chicken Breasts
2 Strips Bacon
Homemade Rub I use when cooking in my Orion
Wrap above in foil with Rub sprinkled on both sides and a strip of bacon wrapped around each breast.
Cook for 5 minutes each side on grill at medium...
Cut them breasts open and put a piece of emmental cheese and a sage leaf in the center.
 

cparker

SatelliteGuys Pro
Pub Member / Supporter
May 8, 2007
1,461
7
Sanborn, NY
NICE! I just tried this one and I like it a lot and so did my wife and kids. Next.... the bourbon one. :)


I like marinades. They make cheap steaks into something much nicer. Here is one of my favorites:

1/2 cup red wine (I keep a box wine in the pantry as it keeps forever.)
8-10 shakes Worcestershere Sauce
8-10 shakes Balsamic Vinegar
2-3 cloves freshly minced garlic
5 slices fresh ginger.

Baggie it and marinade at least 3 hours. I generally marinade overnight. I have also found that it works well to buy bulk steaks and marinade and freeze.

Place in a shallow pan with the marinade and rub salt, pepper, chili powder and paprika. Grille and slowly drizzle the remaining marinade while grilling. This builds up a nice glaze. The trick is to get the glaze on while not overcooking the steak. I tend to use a hot flame for a shorter period.
 

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