Joe’s Recipes

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.

Chop red pepper, yellow pepper, white onion and place in a food processor and pulse until the pieces are very small but not pureed. Place two sticks or ½ pound of butter in a large stock pot on low heat until completely melted. Add vegetables and sauté until tender. Add the flour or cornstarch and mix well into the vegetables making a roux. Add Salt, Black Pepper, Cayenne Pepper, and Bay Seasoning and Stir until the roux becomes thick and begins to brown but not burn. Add 2 pints of heavy whipping cream, one pint of half and half and 1/2 pint of whole milk. Keep the remaining half and half and milk to adjust your desired consistency later in the process. Let simmer on low heat for approximately ½ hour stirring often. Add the Oysters in liquor and the Jumbo Lump Crabmeat and stir in well. Let the soup simmer for another 20 minutes. You may choose to add more half and half or milk to obtain your desired consistency. The longer the soup is cooked, the thicker it will become. When serving, place in a bowl, drizzle some Sherry around the top, sprinkle with a little Black Seasoning and garnish with fresh Parsley.

Place 1 cup of vegetable oil in a large skillet and heat. Place 1 Cup of Balsamic Vinegar into another pan and put on low heat and reduce. It will take about 15 minutes for the vinegar to reduce to a nice thick reduction. Beat three eggs in a bowl and set aside. Cut Eggplant into ½ inch slices dip in egg and coat with seasoned bread crumbs. Fry the breaded eggplant until golden brown and set aside on a paper towel to absorb excess oil. Cut Tomatoes into ½ inch slices and put on a cast iron grill and roast for 2-3 minutes on each side. Remove the tomatoes from the grill and keep warm. Take the Venison Steaks and season generously with the Salt, Pepper and Wildside Seasonings. Put steaks on the grill and cook to medium rare or desired temperature. Be sure not to over cook the steaks or they will become tough. When the steaks are finished plate the steak, one slice of eggplant on the plate and put a slice of the roasted tomato on the eggplant and pour the Balsamic Vinegar reduction over the tomato. This dish can be served with rice or your favorite pasta.

Heat a fry pan with 2 TSP of oil and place Venison Sausage Links on medium heat careful not to burn the outside. Cook for about 20 minutes turning often until cooked all the way through. Cut the peppers and onions in half and then into strips. While the sausage is cooking, take a large fry pan add ¼ cup of Olive Oil and heat. Place the Red Peppers, Yellow Peppers, Green Pepper and Onion in the pan, and sauté until soft. When peppers and onions are done, slice the sausage into one inch Julienne cuts and mix with the peppers. Place a bed of the peppers on a plate and put several pieces of the venison sausage on top. Serve with some fresh bread.

Take Salmon Filets with skin on and place into a zip lock bag with the marinade. Let the salmon marinate over night until ready to grill. Take a piece of tin foil big enough to cover the grill and wrap around grate. Place the salmon filets skin down on the foil and let cook for exactly 17 minutes. DO NOT FLIP SALMON. The skin will burn to the foil and remain. When finished take a spatula and remove the salmon filet leaving the skin on the foil. Serve with your favorite veggie and some rice or pasta.