Savenor's Recipes
Classic Roast Pheasant with Wild Rice Stuffing
Grilled Steak Salad with Green Beans and Blue Cheese
Goat Cheese in Grape Leaves with Tomato and Olive Salad
Grilled Lamb Chops with Curried Couscous and Zucchini Raita
Roasted Monkfish with Saffron Tomato Sauce & Celeric Mash
Salad of Fall Greens with Persimmons and Hazelnuts
Cornish Game Hens with Braised Fennell and White Anchovy Jus
Recipe for Meat of the Month January 2007
Classic Roast Pheasant with Wild Rice Stuffing
Prep Time: 40 min
Cooking Time: 1.5 - 2 hrs
Servings: 4 servings
Oven Temp : 350 degrees
This meal will fill your house with the warm, nutty scents of wild rice and pheasant.
1 whole 2.5 lb Savenor’s Pheasant
1 cup Long grain wild rice (makes 3 cups)
3 cups day old bread, cut into small cubes
1 cup Onions, sliced paper thin
1 1/2cup Organic Chicken stock (broth)
1 cup celery, diced and 2 tsp finely chopped parsley
1 tsp. sage (or to taste)
NOTE: Stuffing mix is sufficient for 2 pheasants
Wash wild rice until the rinse water comes off clear.
Drop the wild rice into 4 cups of boiling water. Cover and simmer for 20 minutes. Do not stir.
Sauté' the onions and celery in 1/4 cup butter until translucent; add parsley and cook only until hot.
Combine wild rice, bread, sautéed vegetables, sage and chicken stock. Lightly salt the inside of the bird,
and fill the cavity of the bird (if desired). Tie with twine around legs and tail tightly.
Brush bird with olive oil and sprinkle with salt, pepper and herbs de'provence.
Place on roasting rack breast side up and put in center of roasting pan (or just in buttered roasting pan).
To prevent dryness cover bird with foil for half of roasting time.
Remove foil to brown breast side in final cooking.
Turn and baste bird every 15 minutes to ensure full flavorful taste.
Roast 15 minutes per pound or until bird reaches 160 degrees and juices run clear.
Let bird rest 10 minutes in pan on counter before carving. Enjoy!
FRESH LYCHEE MIMOSAS
(makes 6-8 servings)
1 pound of peeled, pitted lychees
1 bottle chilled champagne
Peel and pit the lychees.
Puree the lychees in a food processor.
Strain lychees through a fine sieve into a bowl.
Spoon two tablespoons of the lychee pulp into each glass.
Top with chilled champagne.
Garnish with an unpeeled lychee sliced to sit on the rim of the glass.
GRILLED STEAK SALAD WITH GREEN BEANS AND BLUE CHEESE
1 pound slender green beans, trimmed
6 cups arugula (about 6 ounces)
4 cups cherry tomatoes, halved
1 1/4 cups pitted Kalamata olives or other brine-cured black olives, halved
1/2 cup plus 1 tablespoon olive oil
3 tablespoons balsamic vinegar
3 8- to 9-ounce New York steaks
1 cup crumbled blue cheese
Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.
Bon Appétit
June 2001
GOAT CHEESE IN GRAPE LEAVES WITH TOMATO AND OLIVE SALAD
1/2 cup olive oil
4 teaspoons chopped fresh thyme
3/4 teaspoon coarsely ground black pepper
12 large grape leaves from jar, rinsed, patted dry, stemmed
3 4- to 5-ounce logs soft fresh goat cheese, each cut crosswise into 4 rounds
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
6 large tomatoes, thinly sliced
1/3 cup coarsely chopped pitted oil-cured black olives (about 30)
6 1/2-inch-thick slices crusty country-style white breadWWhisk 1/2 cup oil, thyme, and black pepper in small bowl to blend. Arrange grape leaves, vein side up, on work surface. Dip each cheese round into thyme oil and place in center of 1 grape leaf. Fold sides of leaves over cheese; fold up bottom and continue to roll up, enclosing cheese completely. Arrange wrapped cheeses, seam side down, on platter. Brush lightly with some thyme oil. Cover and chill at least 1 hour. (Can be made 1 day ahead; keep chilled. Cover remaining thyme oil and store at room temperature.)
Prepare barbecue (medium-high heat). Whisk 1/4 cup extra-virgin olive oil, vinegar, and mustard in small bowl to blend. Season dressing with salt and pepper. Slightly overlap tomato slices on large platter. Drizzle with dressing; sprinkle with half of olives.
Place wrapped cheese rounds on grill, seam side down. Grill until cheese softens and leaves begin to char, about 2 minutes per side. Arrange cheeses atop tomatoes. Sprinkle with remaining olives.
GRILLED LAMB CHOPS WITH CURRIED COUSCOUS AND ZUCCHINI RAITA
3/4 teaspoon curry powder
1/4 teaspoon turmeric (optional)
1/8 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 cups water
1 1/4 teaspoons salt
2 tablespoons unsalted butter
1 1/4 cups couscous (8 oz)
1 1/4 lb (1/2-inch-thick) lamb shoulder blade chops
1 cup plain Greek yogurt
1 medium zucchini (1/2 lb), coarsely grated (about 1 cup)
1/4 teaspoon dried mint, crumbled
Special equipment: a well-seasoned large (2-burner) ridged grill pan.Heat lightly oiled grill pan over moderately high heat until hot but not smoking.
Meanwhile, toast curry, turmeric (if using), cinnamon, and 1/4 teaspoon pepper in a small heavy saucepan over moderate heat, stirring constantly, until fragrant, about 1 minute. Add water, 1/2 teaspoon salt, and butter and bring to a boil. Place couscous in a heatproof bowl and pour in boiling water mixture, then quickly cover with a plate or plastic wrap and let stand 5 minutes.
While couscous stands, pat chops dry and sprinkle on both sides with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Grill chops, turning over once, about 6 minutes total for medium-rare. Transfer to a serving plate.
For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt.
Fluff couscous with a fork and serve with lamb and raita.
Gourmet, May 2006
Roasted Monkfish with Saffron Tomato Sauce & Celeric Mash - Top
Goes great with: Stir-fried snow peas, green beans, sliced zucchini, and fresh basil.
What to drink: New Zealand or Oregon Pinot Noir.
Sauce
20 cherry tomatoes, halved
1/2 cup fresh basil leaves
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1 cup bottled clam juice
1/2 cup Riesling or other fruity white wine
1/4 teaspoon (loosely packed) saffron threads
Pinch of dried crushed red pepper
1 tablespoon butter
Fish
4 7- to 8-ounce monkfish fillets or halibut fillets
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
Celeriac Mash
Fresh basil sprigs (optional)
For sauce:
Preheat oven to 325°F. Line rimmed baking sheet with parchment paper. Combine tomatoes, basil leaves, oil, vinegar, and sugar in medium bowl; toss to blend. Spread tomato mixture in single layer on prepared sheet; sprinkle with salt and pepper. Roast until tomatoes are slightly shriveled, about 40 minutes. Transfer tomato mixture to medium saucepan. Add clam juice, wine, saffron, and crushed red pepper; bring to boil. Reduce heat and simmer 10 minutes to blend flavors and reduce slightly. Add butter and stir until melted. Season sauce with salt and pepper. (Can be prepared 4 hours ahead. Rewarm over medium heat before serving.)
For fish:
Preheat oven to 425°F. Line another rimmed baking sheet with parchment. Arrange fish on parchment; brush fish with oil. Sprinkle fish with thyme, lemon peel, salt, and pepper. Roast fish, without turning, until just opaque in center, about 10 minutes for monkfish and 6 minutes for halibut.
For celeriac mash :
3 cups 1/2-inch dice peeled celeriac (celery root; from about one 18-ounce celeriac)
1 12-ounce russet potato, peeled, cut into 1 1/2-inch chunks (about 2 1/2 cups)
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Cook celeriac in large saucepan of boiling salted water 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.
Spoon Celeriac Mash onto 4 plates. Top each with 1 fish fillet. Spoon sauce over. Garnish with basil sprigs, if desired.
Makes 4 servings.
Bon Appétit
February 2005
Epicurious.com © CondéNet, Inc. All rights reserved.
Salad of Fall Greens with Persimmons and Hazelnuts - Top
¾ cup fresh tangerine juice
1 tablespoon grated tangerine peel
¾ cup vegetable oil
2 tablespoons hazelnut oil or walnut oil
2 tablespoons balsamic vinegar
½ teaspoon salt
¼ teaspoon ground cinnamon
1 head escarole (about 11 ounces), torn into 2-inch pieces (about 12 cups)
1 large bunch watercress, stemmed (about 6 cups)
1 5-ounce bag mixed baby greens
2 Fuyu persimmon, peeled, halved, thinly sliced
½ cup hazelnuts, toasted, skin rubbed off
Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to ¼ cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using).
Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.
Makes 10 to 12 servings.
Bon Appétit, November 200
Cornish Game Hens with Braised Fennell and White Anchovy Jus - Top
4 Cornish game hens
Lemon juice
Garlic cloves, crushed
1/2 tsp. garlic salt
1/4 tsp. white pepper
1 tsp. poultry seasoning
Clean hens with lemon juice and pat dry. Rub with crushed garlic cloves and season, inside and out, with garlic salt, pepper, and poultry seasoning. Place hens in roasting pan in 1/4 inch water, wine or chicken broth. Cook in preheated 450 degree oven for 15 minutes, reduce heat to 375 degrees and cook for 30 additional minutes or until juices run clear. Serves 4.
Braised Fennel
2 Fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup reduced-sodium chicken broth
1/4 cup water
1/4 cup white anchovy jus
Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth ,water and jus. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.
WINE SELECTION: Pouilly Fume or California Sauvignon Blanc
Makes 4 servings.
Gourmet
Quick Kitchen
November 2004
Epicurious.com © CondéNet, Inc. All rights reserved.
