"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."
— Julia Child
— Julia Child
That is one of my all time favorite quotes, they are words to cook by. Do a quick Google on Julia Child and one of the things you will notice if she is near food she is smiling. It was her passion and she made it fun. My wife did give me one of her cookbooks and I do use it. I follow her idea more so then her receipts. Trying things and see how they go. I have screwed up more meals then I care to remember but every now and then things really work and when they do it is awesome. This is one that works.
So we start with the basic ingredients.
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| Ingredients Assembled |
here is the list:
First your cooking beverage tonight its Lucky bucket Lager nice "cooking beverage".
Pheasant breasts, fresh basil approx 2 tbs chopped, half a med onion diced, 1 tbs Garlic minced, 3 tbs sun-dried tomatoes chopped, an equal protion of crasins, 2 tbs Olive oil, 2 bay leaves and 1 tbs of oregano and thyme, salt pepper, fresh block parmesan cheese and lastly what ever variety of pasta you like to use. That is it, all she wrote, of course you can add in a 8 oz pkg of portabella mushrooms to make it extra special.
Getting started:
Start your water for your pasta and cook them to al dente while everything else is going on, ideally the pasta will finish just as your meat finishes and then you look like a pro when you pull both pans off and mix ready to serve.
Well here we go, drizzle your olive oil into your pan, I use stainless steel and cast iron pans, have your flame on medium and we start by caramelizing our onions and garlic. While the onion cooks you rinse off your pheasant breasts and julienne them. As these get that lovely browned color you will have people walking in to see what smells so good. Prepare to entertain in the kitchen. As they caramelize down add in your bay leaves, your basil, oregano, and thyme. Once you get the mouth watering smell of everything starting to combine together add in your meat.
Now things speed up. Work the meat around in the pan to cook evenly allowing all the spices and olive oil to coat the meat spreading the wonderful flavors you have created. Several minutes in your meat will be done. This is a fast receipt. Once the meat is has a little pink left add in the crasins and sun-dried tomatoe goodness.
We are almost done, add in your al dente pasta cover your dish and let the pasta finish cooking. Ohh we are so close. Once your dish is covered start serving up your vegies, we tend to do green beans with this. Grab your block of Parmesan cheese and your micro grater. Uncover, serve and great a nice layer of fresh Parmesan cheese onto your dish. Salt and pepper to taste and we are done time to eat.
Pheasant breasts, fresh basil approx 2 tbs chopped, half a med onion diced, 1 tbs Garlic minced, 3 tbs sun-dried tomatoes chopped, an equal protion of crasins, 2 tbs Olive oil, 2 bay leaves and 1 tbs of oregano and thyme, salt pepper, fresh block parmesan cheese and lastly what ever variety of pasta you like to use. That is it, all she wrote, of course you can add in a 8 oz pkg of portabella mushrooms to make it extra special.
Getting started:
Start your water for your pasta and cook them to al dente while everything else is going on, ideally the pasta will finish just as your meat finishes and then you look like a pro when you pull both pans off and mix ready to serve.
Well here we go, drizzle your olive oil into your pan, I use stainless steel and cast iron pans, have your flame on medium and we start by caramelizing our onions and garlic. While the onion cooks you rinse off your pheasant breasts and julienne them. As these get that lovely browned color you will have people walking in to see what smells so good. Prepare to entertain in the kitchen. As they caramelize down add in your bay leaves, your basil, oregano, and thyme. Once you get the mouth watering smell of everything starting to combine together add in your meat.
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| Meat Added |
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| Sun-dried tomatoes and Crasins added |
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| Ready to serve |
Yes this is a very simple very fast receipt. Zero to dinner in about 20 minutes total. 10 minutes of dishes at the end and you have the whole evening to enjoy with your family. Enjoy and remember its a what-the-hell kinda meal. As my brother always says, if you screw it up to bad, there is always delivery.
Mot
Coming soon: Venison with blue cheese sauce, life with a hunting dog, and a day at the range.
Folks, I took pictures of the chef at work....but you'll notice he didn't post any of them. I personally thought the handgun in it's holster on his belt was the best part. Blog post title: Cooking While Armed :-)
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