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Fry or grill a few links of Hot Italian Sausage until completely done, slice in ¼ pieces and set aside. Take a large stock pot that will hold two whole heads of fresh Escarole and put in Olive Oil, garlic, Salt, Pepper and some dried Italian season. Be sure to wash Escarole thoroughly before putting in the stock pot. Fry the garlic and seasoning for a minute or so then add the Escarole and mix often to get the Olive oil and seasonings mixed into the contents. Cover and let simmer for 15-20 minutes or until the Escarole softens and cooks down. Add the Sausage and one can of white beans using all of the juice from the beans and mix. Cover again, and simmer on low heat for 10-15 minutes.
Mix equal amounts of flour and corn meal in a plate, then add ¼ teaspoon of salt and black pepper. Take Grouper filets and place into the mixture and coat generously on both sides. Get a large sauté pan and melt two sticks of separated butter on medium to high heat. When butter is hot, add ¼ cup of clam juice and ¼ cup of white wine and bring to a boil. Add the Grouper filets and sauté for 3-4 minutes on each side or until golden brown. Take the escarole, sausage and beans and place on a plate. Put the Grouper filets over the top. Sprinkle some shredded Parmesan cheese and crushed red pepper over the top and serve.
Take a large sauté pan and put in Olive Oil. Heat oil then place chopped white onion, chopped garlic, salt and pepper and sauté until soft. Mix in 1 Cup of flour and stir until complete blended to form a light rue. Add chicken stock and a cup of white wine, bring to a boil then reduce heat and simmer. Once the stock starts to thicken, place a cup of chopped parsley into the pan and mix. When the contents turn a nice light green color, place the Snapper into the pan. Be sure there is enough of the mixture to cover at least half of the fish. If not, add more chicken stock and wine. Cook for 8-10 minutes on each side depending on the thickness of the fish making sure to be careful when turning not to break the fish. When finished, place the fish over a bed of rice and pour the green sauce over the fish.
Put 1/3 cup of vegetable oil in a pan. Add chopped white onion, celery and garlic and sauté until tender. Add the crabmeat and mix thoroughly. Add bread crumbs and mix well into the crabmeat and veggies. The breadcrumbs can be added to your desired consistency. Add Parmesan Cheese set aside and keep warm.
Place the Pistachio nuts into a plastic bag lay on a flat cutting surface and pound with a kitchen or tenderizing mallet until they are in small pieces. Place the crushed Pistachio nuts onto a flat platter and spread evenly. Add salt and pepper to your taste. Roll the sea bass filets in the nuts until completely coated and set aside. Take a tablespoon of butter and place equal amounts on each filet. Heat oven to 400 degrees and bake the fish for 12-14 minutes. Remove from the oven plate and put a heaping tablespoon of the crabmeat stuffing on each piece of fish. Serve with rice and fresh veggies.
Cook one cup of Orzo Pasta in water or chicken broth and set aside. Dredge the pounded pheasant breasts in flour, place on waxed paper and set aside. Prepare a skillet or fry pan with separated butter and heat. Add fresh squeezed lemon juice, ¼ cup of white wine, and some of the caper juice to the pan and bring to a boil. Place pheasant breast into the pan and sauté for 4-5 minutes on each side depending on the thickness. When finished, remove and set aside. Put mushrooms and capers into the same pan and cook until tender stirring constantly. Add a little more wine and lemon juice and some chicken stock as needed to taste and bring to a boil. Reduce for about 5 minutes on high heat. Put the pheasant breasts back into the pan, heat for one minute on each side and remove. Put the Orzo Pasta on a plate and place the pheasant breasts over the pasta. Pour the Lemon, Caper and Mushroom Sauce over the breasts and serve.
Season and rub whole pheasant or pheasant breasts with salt, pepper and Savory Wildside Seasoning. Heat olive oil in a large stock pot and brown pheasant. Once pheasant is browned, remove and put aside. Chop celery, carrots, and onion into small pieces. Add vegetables to the oil and sauté. When veggies are soft, add two cans of chicken stock and one can of water and bring to a boil. If you are using whole pheasants add them to the stock and cook for 15-20 minutes. After 20 minutes, remove whole pheasants and pick all of the meat off of the bones, chop into small pieces and put back in the stock. If you are using only pheasant breasts chop into small pieces and place back into the stock. Bring the whole pot to a boil, add the two heads of chopped escarole and fresh parsley then reduce heat to low. Let cook for 20-30 minutes. Add ½ lb pasta and cook until the pasta is tender (8-10 minutes). When finished, place in a soup bowl, sprinkle grated Parmesan Cheese and serve. You may also add fresh ground black pepper to taste.
Mix 1 teaspoon of Wildside Seasoning into 1 cup of flour. Take 4 pheasant breasts dredge in flour mixture, place on waxed paper and set aside. Heat ¼ cup of oil, ¼ stick of butter in a fry pan, add mushrooms and stir into oil and butter mixture. Add salt and pepper and cook for five minutes until the mushrooms are soft. Add two tablespoons of lemon juice and 2 tablespoons of drained capers, mix thoroughly and lower heat to a simmer. Take four eggs and beat well in a bowl. Heat a large fry pan with 2 cups of vegetable oil. When the oil is hot, take the pheasant breasts dip and coat in the eggs and put into the oil. Cook the breasts approximately 4 minutes on each side or until golden brown. After cooking on both sides remove from oil, drain and place into the mushroom sauce completely coating the pheasant breasts for one minute. Remove breasts, put on a plate and cover with the mushroom caper sauce. This dish can be served with Orzo Pasta or Rizoto.
