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| Fall recipes from our readers, chefs and caterers. Dove Breasts and Bell Peppers 24 dove breasts Fillet dove meat from breasts and discard bones . Soak dove meat in milk seasoned with salt, pepper, and hot sauce for a few hours or more . Drain. Shake breasts in paper sack of flour seasoned heavily with black pepper and some salt . Add to a heavy sauté pan a mixture of 2/3 butter (not margarine) and 1/3 olive oil (just enough to cover bottom). Sauté floured dove breasts over fairly high heat to brown evenly (add more butter/oil if necessary). Remove cooked dove breasts from sauté pan and set aside. Add 1/2 stick butter to hot pan and scrape solids (if flour has burned too badly, clean out and start with clean pan). Add 2 T of remaining seasoned flour from sack and stir to make a roux. When roux is brown enough, add can of beef broth and 1/2 can water and swish until smooth. Turn heat up high and begin to reduce sauce. Add finely chopped yellow and red bell peppers and green onions. Add several glugs of the good red wine that you are drinking. Stir constantly and reduce sauce by 1/3. Add juice of 1 to 2 lemons, and season to taste with salt and black pepper. Add more wine if desired and cook a little more. When sauce is looking right, add a little more butter to mount (2 T). Swish in butter and add a good bit of fresh chopped parsley. Return browned dove breasts to sauce and heat through. Serve immediately with a side of grits and a green salad. Wine Match: Guigal Cotes-du-Rhone Syrah 2003 Duck and Oyster Gumbo 1/2 pound unsalted butter Slowly heat the butter. When the butter is melted, add the flour and mix together to form a roux. (Tip: you can buy roux already made to save time.) Slowly (about an hour) cook the roux, stirring frequently to avoid burning, until it is dark chocolate in color. Add the onions and cook until golden brown. Add in the celery, bell pepper, and garlic, cook until the celery is tender. Add the sausage and duck meat. Cook until the duck is well browned. Add the okra. Cook mixture for five minutes and add remaining ingredients (except oysters). Simmer for about two hours. Season the gumbo to your liking. When ready to eat, put the oysters in and cook for about 3 minutes. Garnish with rice and chopped green onions. Catfish Artichoke Dip 1 lb. catfish fillets Season both sides of catfish fillets with salt and pepper. Lightly oil grill before placing catfish on it. The fish should cook about 10 minutes per inch of thickness; turn once during grilling. The fish is done when it is opaque and flakes when tested with a fork. Remove from grill; cool at least five minutes. Preheat oven to 400 degrees. Chop fish either using a food processor and pulsing several times, or mashing in a bowl with a fork. In a large bowl, mix together artichokes, fish, cheese, mayonnaise, and garlic. Spoon mixture into an oven-safe casserole dish coated with non-stick cooking spray. Bake for 20 minutes. Broil for 5 additional minutes to brown the top. Tailgating Sangria 1 gallon red wine Combine all ingredients, stir well. Cover and chill at least 8 hours. Take to the game in an insulated water cooler. Haystacks Measure cornflakes in a bowl, set aside. In a sauce pan over low heat melt first two ingredients until smooth. Pour over cornflakes mix until well coated. Drop by spoonfuls on wax paper. Cool in the refrigerator until hard. Crawfish and Shrimp Fettuccini Casserole 3 sticks butter Preheat oven to 350 degrees. Melt butter in a large Dutch oven over medium heat. Add onion, bell pepper, celery, garlic, seasonings, parsley and salt and pepper, stirring often, until soft. Slowly add flour and cook, stirring constantly, for about 3 minutes. Add the shrimp, crawfish and wine and cook until shrimp turn pink. Add the half and half, cheese and jalapeno peppers. Stir until cheese is completely melted and the mixture thickens. Reduce heat to simmer. Cook pasta according to package directions. Drain and place into a very large bowl. Pour sauce over pasta and mix well. Place into lightly coated large baking dish. Melt butter in a skillet. Add French bread crumbs, Parmesan cheese and granulated garlic. Cook until crumbs are lightly toasted. Sprinkle on top of casserole. Bake for approximately 20 minutes or until mixture is bubbly. Wine Match: “Try a German Kabinett or Spatlese Riesling with this dish. Everyone is against a bit of sugar in their wines because they think that it is not the “in” or “cool” thing to do. But they sure don't have a problem with putting sweetener in iced tea or drinking a sugary coke with dinner. Sweetness in wine is not bad; it is cloyingly sweet that is bad. If a good wine is balanced with acidity then the wine is great. Balance is the key. Look for Mosel-Saar-Ruwer, Germany, level of sweetness. They’re incredible and moderate in price. It's not loaded up with oak as a lot of people want these days.” The Final Word on Sweet Wine: “If you want oak with your food, then buy a piece of oak to eat.” Homemade Mustard 3/4 cup dry Coleman’s mustard Combine mustard and vinegar in top of double boiler and let sit overnight. Add sugar and eggs and cook over hot water until thickened. Cool and refrigerate. Chocolate and Zucchini Cream Cheese Cake Combine first 6 dry ingredients. Combine dry ingredients with next 4 wet ingredients. When all is mixed well, fold in zucchini. Place in a greased baking dish. Mix Cream cheese frosting, cream cheese, sugar, eggs and chocolate chips. Place one spoonful of this mixture in the middle of chocolate batter mixture. Place pan in oven at 350 degrees and bake for 25 to 30 minutes. Jell-O Pudding Pecan Pie 1 box Jell-O pudding pie mix Cook pudding to directions and cool. Blend pudding mix and syrup. Add milk and egg and blend. Add pecans. Pour into pie shell and bake at 375 until top begins to crack, about 50 minutes.
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July/August 2008
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