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Mix And Mingle Appetizer Buffet

October 24, 2008

Entertain your guests by serving bite-size party foods that allow them to freely mix and mingle while nibbling on easy-to-eat finger foods.
Cheese & Spinach Pinwheels
12 oz. (1-1/2 c.) sour cream 1 c. (4 oz.) shredded Cheddar cheese 1/2 c. chopped pitted ripe olives 1 (10-oz.) pkg. frozen chopped spinach, thawed, [...]

Written by Michelle · Filed Under Cooking 

Cooking with Wild Game: Black Pepper And Juniper Venison Sauce

October 20, 2008

When cooking meats of any kind, there is no sauce like a sauce made from the meat trimmings and bones of the animal itself. HereÂ’s one suggestion for a great venison sauce; use it with any roast or pan-roasted venison, such as leg, rack or loin - the black pepper and juniper lends itself well [...]

Written by Michelle · Filed Under Cooking 

Wild Game Recipe: Pan Roasted Duck with Corn Crepes And Sage, Sour Cherry Sauce

August 16, 2008

For this recipe, I use either muscovy duck, a brazilian breed which is known for its incredible flavor and lean profile, or wild-hunted duck. Other breeds, such as moulard or pekin, will do fine, but be aware that the principal difference among these types of duck is the fat cap underneath the skin. With any [...]

Written by Michelle · Filed Under Cooking 

Lagniappe Recipe: Crab & Corn Bisque

August 15, 2008

This is most likely the best gourmet Crab & Corn Bisque you will ever serve. It’s rich, it’s delicious and it’s unbelievably easy to prepare.
Ingredients: 1 pint lump crabmeat 1/2 cup (1 stick) butter (do not substitute margarine) 1-1/2 cups finely chopped sweet onion 4 tablespoons all-purpose flour 6 cups fresh corn kernels [...]

Written by Michelle · Filed Under Cooking