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Cut fresh watermelon into chucks and place in a blender or food processor with Watermelon Schnapps, Red Soda or Pop, Red Kool-Aid and blend to a puree. Strain contents of blender into a separate bowl. Take two tablespoons of honey and mix well into the Coulis. Put aside.

Put Olive Oil and Joe’s Wild Side Blacken Seasoning into a plate and mix thoroughly. Take Redfish filets and place in the mixture making sure to coat the entire filet. Place a Cast Iron Skillet on high heat for several minutes until pan is smoking hot. Place the Redfish Filets into the Cast Iron skillet and cook about three minutes on each side making sure not to over cook the fish. When done, remove filets from the skillet and plate. Take a spoon and pour the Coulis over the Redfish Filets and serve with a red pepper, zucchini, and yellow squash medley.

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Take a large serving plate and cover the bottom with the oil. Take 2-3 tablespoons of Joe’s Wildside Seasoning and mix into the oil to make a loose pasty mixture. The thicker the mixture, the spicier it will be. If you want it a little less potent, add more oil or reduce the amount of Wild Side Seasoning. Place each pheasant filet into the mixture and coat on both sides making sure to cover the entire piece. Heat a cast iron skillet until it is smoking hot. Place the pheasant filets into the skillet and blacken for about 4 minutes on each side depending on the thickness. When the filets are done, remove from heat and set aside.

NOTE: The following steps should be done along side the blackening process so that each is done at approximately the same time.

Put vegetable oil in a heated pan. When the oil is hot, add the Red or Orange, Yellow, Jalapeño Peppers, and the Red Onion and stir. Cook for about 6-7 minutes or until the peppers and onions are soft. Add a tablespoon of brown sugar, ½ cup of pineapple and ½ cup of mango. When the mixture gets back up to heat, add the brandy and flame up the salsa mixing constantly. Once the alcohol burns off, cook for one more minute and remove from heat. Put 4-5 spoons of the Salsa on a plate, place a Pheasant Filet on the Salsa then add more Salsa drizzle some of the Salsa juice over the pheasant, garnish with sliced Kiwi and serve.

Dredge the pheasant breasts in a mixture of vegetable oil and Joe’s Wild Side Blacken Seasoning and set aside. In a small sauce pan, melt one stick of butter. When melted, add 1oz. of white wine, 1 cup of heavy cream, ½ to one cup of fresh grated Parmesan cheese and 1 cup of chopped, rehydrated Sun dried tomatoes. Turn heat to low and stir constantly to blend cheese and cream. Add more wine and or cheese to your achieve desired consistency. Place on very low heat and stir every few minutes while blackening the pheasant breasts.

Put a cast iron skillet on high heat for five minutes. Place pheasant breasts in the skillet and cook 3-4 minutes on each side. Unlike chicken, pheasant can be eaten a little pink. When finished, place on a plate and cover lightly with the Sun dried Tomato, Crabmeat Cream Sauce.

Begin by placing a pot of water on high heat to prepare to cook the pasta. Add 2 tablespoons of salt to the water. Be sure to cover the pot.

Mix 2-3 tablespoons of Wildside Seasoning into ½ cup of vegetable oil and mix thoroughly to make a thin paste. Take 4 pheasant breasts and rub with the seasoning coating the whole breast. Place in a dish and set aside. The amount of Wildside Seasonings may be adjusted depending on the desired heat.

Melt ½ stick of butter in a sauce pan on medium heat. Crush two garlic cloves and place into the melted butter to sautee. Add one quart of crushed or diced tomatoes depending on your preference and ½ quart of water. Add one teaspoon of dried Italian seasonings and stir into sauce and bring to a boil. Add ½ cup of vodka and again bring to a boil. Add ½ pint of heavy whipping cream and reduce heat once again to medium low. When the sauce begins a slow boil gradually add the shredded Parmesan Cheese stirring constantly until the contents is melted into the sauce. You may add more cheese or cream to suite your desired consistency. Once the cheese is melted, lower heat to a simmer to keep warm.

Get a cast iron skillet and heat until smoking. Take the pheasant breast and place into the skillet. Cook the breasts for 3-4 minutes on each side depending on the thickness. When finished, remove from the skillet and keep warm. Add the Penne Pasta to the boiling water and when finished, remove, drain then return to the pot. Pour the contents of the sauce pan over the pasta and mix thoroughly. Place the servings of pasta onto a pasta bowl or plate. Slice the pheasant breast into ½ inch slices and place over the pasta. Sprinkle with Parmesan Cheese and crushed red pepper (optional) and serve. Serves 4 people.

Take a large serving plate and cover the bottom with oil. Take 2-3 tablespoons of Joe’s Wildside Seasoning and mix into the oil to make a loose pasty mixture. The thicker the mixture, the spicier it will be. If you want it a little less potent, add more oil or reduce the amount of Wild Side Seasoning. Place each fish filet into the mixture and coat on both sides making sure to cover the entire piece. Heat a cast iron skillet until it is smoking hot. Place the filets into the skillet and blacken for about 4 minutes on each side depending on the thickness. When the filets are done, remove from heat and set aside.

NOTE: The following steps should be done along side the blackening process so that each is done at approximately the same time.

Put vegetable oil in a heated pan. When the oil is hot, add the Red, Orange, Yellow, Jalapeño Peppers, and the onions and stir. Cook for about 6-7 minutes or until the peppers and onions are soft. Add 2 tablespoons of brown sugar, ½ cup of pineapple and ½ cup of mango or papaya. When the mixture gets back up to heat, add the brandy and flame up the salsa mixing constantly. Once the brandy burns off, cook for one more minute and remove from heat. Put 4-5 spoons of the Salsa on a plate, place a filet on the salsa then drizzle some of the salsa juice over the fish, garnish with sliced Kiwi and serve.