Famous Restaurant Recipes

I have a confession to make

I have a confession to make. I miss the good old days. Three years ago we were not in a recession. The worst recession since the Great Depression. You could shop until you dropped. Dine at your favorite restaurant. A friend would tell you about the newest restaurant rage. You would go just to tell people you ate there. Even if the food was not that good. But not all is lost. Now you can cook famous recipes and famous restaurant recipes at home. The 2009 Inaugural Luncheon is provided by America"s Secret Recipes.

Secret recipes revealed!

2009 Inaugural Luncheon Recipe

Copycat Recipe

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Herb Roasted Pheasant with Wild Rice Stuffing

Herb Roasted Pheasant with Wild Rice Stuffing

Copycat Recipe

Yield: 10 portions

Ingredients

10 Pheasant breast, boneless, remove tenders and reserve for stuffing, cut small pocket in side of breast for stuffing

cup Olive oil with chopped rosemary, thyme and sage

1 lb. Wild rice, long grain

2 quarts Chicken stock or canned chicken broth

2 Carrots, diced

Onion, diced

cup Dried apricot, small diced

1 Tablespoon Salt and pepper mix

2 Tablespoons Garlic, roasted

Directions

1. Boil the rice with the chicken stock, cook until soft and most of the liquid is gone.

2. Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold.

3. In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.

4. When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.

5. Preheat oven to 400 degrees F.

6. Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasant on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over saut of spinach.

*Pheasant can be substituted with chicken.

Source: Buffalo News, Jan 13th, 2009

Provided by: America's Secret Recipes (newsletter) copycat recipeby: Gail Mercedes

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