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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.
In a bowl, mix a drained can of Corn, a drained can of Black Beans, chopped Red Bell Peppers and a chopped Jalapeño Pepper (optional). Add fresh chopped Cilantro (optional), Salt, Black Pepper and a Tablespoon of Picante Sauce, mix and set aside.
Take a plate with a light coating of oil. Mix 1 teaspoon of Joe’s Wildside Seasoning in the oil and stir until blended. Take the Pheasant breast cover with plastic wrap and pound slightly to flatten out and tenderize the breasts. Take the breast and place in the oil mixture and coat. (This process can be done without the blackening process if desired) Heat a cast iron skillet and place the breasts in the pan and blacken. Be careful not to overcook the pheasant breast and dry them out. Pheasant may be prepared slightly pink. Once the breasts are finished, remove from heat and cut into strips about ½ inch wide and set aside.
Chop the Roasted Red Bell Peppers and a Red Onion. Get a fry pan and sauté the bell pepper and onion until soft. Add the Pheasant Breast, heat and set aside, but be sure to keep warm.
Take a flat skillet or grill plate and heat the Tortilla Shells on one side. Flip the Tortilla Shell, put back on the heat and sprinkle the mix cheeses to coat the entire shell. When the cheese is melted, add the Pheasant contents to ½ of the Tortilla and fold over. Press and cook for about 30 seconds on each side until the shell is a little crispy. Remove from heat, cut the Tortilla into thirds and place on a serving plate over some fresh greens. Add two or three tablespoons of the Corn and Bean Salsa to the plate, garnish with some Guacamole and Crème Fresh and serve.
Preheat your oven to 350-375 degrees. Cook bacon strips in a skillet and set aside. Steam asparagus tips and set aside. Pound Pheasant Breasts and lay on a plate. Place a slice or 2 of Soft Provolone Cheese, 2 pieces of bacon and three asparagus spears on each breast and roll tightly. You can hold with a toothpick if desired. Dip the rolled breast in flour, then egg then coat in breadcrumbs. Place the Pheasant Breasts on a treated sheet, put a pad of butter on each roll and bake on 350 for 20 minutes. This dish can be served with Rice or Pasta.
