FABULOUS PORK MARSALA WITH MUSHROOMS6 boneless pork chops (5-6 oz.) eachKosher salt/black pepperOlive oil½ c. flour4 T. butter1 lb. mushrooms, quartered (your favorite)1 c. Marsala wine1 c. beef broth, more if needed2 t. cornstarch½ c. heavy creamButtered egg noodlesChopped fresh…
CHARLIE G’S SMOKED DUCK AND ANDOUILLE GUMBO4-5 lb. Duckling2 onions, chopped4 celery ribs, chopped2 bell peppers, chopped2 T. minced garlic2 c. Dark Roux2 T. seasoned salt1 T. Tabasco1 lb. andouille sausage1 T. white pepper¼ c. green onions, chopped¼ c. chopped…
PERFECTION MARRY-ME CHICKEN3-4 large, boneless, skinless chicken breasts, cut into cutletsSalt/black pepper2 eggs¼ c. milkItalian bread crumbs4 T. olive oil4 T. butter3 T. minced garlic1 c. chicken stock1 c. heavy cream½ c. grated parmesan cheese8 oz. sliced mushrooms½ c. chopped…
JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3 T. finely minced garlic2-3 sprigs fresh rosemary Preheat oven 225. Generously season steak with salt and pepper. Place steak on wire rack set on top…
DEER SAUSAGE AND YELLOW RICE STUFFED BELL PEPPERS1 lb. fresh loose deer sausage1 (7-oz.) box Tony Chachere’s Yellow Rice1 (11-oz.) can Mexicorn, drained½ pint sliced mushrooms1 c. chopped onion4-6 bell peppers (varied colors, cut in half, blanched until slightly tender,…
GRILLED LEMON-HERB MARINATED FLANK STEAK1 ½-2 lb. flank steakMARINADE:1 c. Olive oil½ c. fresh lemon juice1 t. crushed red pepper1 c. chopped fresh parsley½ c. chopped fresh baasil½ c. fresh pico de gallo2 T. minced garlic1 t. ground cuminKosher salt/black…
GROUND CHICKEN AND SHRIMP WITH SPANISH RICE STUFFED BELL PEPPERS1 lb. ground chicken1 lb. medium peeled shrimp1 (11-oz.) can Mexican corn, drained1 (8-oz.) container fresh pico de gallo1 (5.6-oz.) pkg. Knorr Fiesta Sides-Spanish Rice (cook according to pkg. instructions)4 whole…
ALICE’S CHICKEN SCALOPPINE WITH MUSHROOM WINE SAUCE6-8 thin chicken breasts cutletsGarlic/herb pestoSalt/red/black pepperOlive oilFlour1 stick butter4 shallots, thinly sliced1 (8-oz.) container of pearl onions, peeled2 T. minced garlic1 (8-oz.) carton sliced mushrooms1 green bell pepper, cut into strips1 c. white…
ALICE’S AIR FRYER PORK TENDERLOIN1 ½-2 lbs. pork tenderloinSalt/red/black pepper1 c. fig preserves, mashed½ c. Joey’s Pepper Jelly/Cane Syrup Dressing½ c. diced red onionOlive oil in spray canRed wine reduction basing sauce Season pork tenderloin with salt, red/black pepper or…
CREAMY FRENCH MUSTARD CHICKEN IN A SKILLETOlive oil2 lbs. bone-in chicken thighsKosher salt, black pepper2 shallots, diced½ c. white wine1 c. chicken broth3 T. Dijon mustard3 T. whole-grain Dijon mustard3 T. heavy creamChopped fresh parsley, garnish Place rack in middle…