Ingredients: (Pictured with Pork) 1 lb Pheasant Breast Pounded Thin/or cubed 2 T Chili Spice Blend 2 T Brandy 2 T Sherry wine 1 T Chopped Ginger ¼ c Chopped
Ingredients: Parmesan Cheese, freshly grated into shreds 2 lbs Method: Grate cheese, place small circle of grated cheese on bottom of clean half sheet pan/silplat). Bake at 350 degrees until
Ingredients: Butternut Squash Seeds approximately ½ c Kosher Salt 1 T Black Peppercorns Cracked 1 T Olive Oil 1T Method: Remove seeds from squash, clean, coat with olive oil and
Pasta/Ravioli Dough Ingredients: Flour AP 3 C Kosher Salt 1 ½ tsp Eggs 3 Egg Yolks 2 Olive Oil 3 T Method: Well-method. Combine dry ingredients, place in bowl with
Ingredients: Butter 2 T Milk 1 qt Chicken base 1 T Cornmeal 1 C Parmesan cheese ¼ C Cheddar cheese grated 1 C Butter, whole soft 2 T Method: Combine
Ingredients: 1 can creamed corn (16 oz) 1 can whole corn (16 oz) 1 small box corn muffin mix (8 oz Jiffy) 1 stick butter 1 c sour cream Method:
Ingredients: Sour Cream 1 c Mayonnaise ½ c Heavy Whipping Cream ½ c Sriracha Sauce ¼ c Method: Combine all ingredients, adjust thickness by adding more cream, heat intensity by
Ingredients: Sour Cream 1 c Heavy Whipping Cream 1 c Buttermilk 1 c Chives, fresh, chopped ½ c Method: Combine sour cream, heavy cream and buttermilk in stainless steel bowl,
Ingredients: Butternut Squash 1 Salt ½ tsp Black Pepper ½ tsp Nutmeg ground ½ tsp Ginger ground ½ tsp Sugar 1 tsp Method: Cut in half lengthwise, remove seeds, reserve
Combine vinegar, honey, peppercorns, and ginger, bring to a boil and reduce to thick syrup.
Peel and small dice apples, squeeze lemon juice over apples to prevent oxidation.
Add remaining
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