18 Results for author: oakgroveadmin

Richard Lipsey’s Wild Ducks

Serving Size: 10 Category: Main Dishes-Wild Game-Ducks 10 wild ducks (washed thoroughly) salt and pepper--to taste SAUCE 3 - 8oz. cans of tomato sauce 2 - 6oz. cans of frozen orange juice concentrate (defrosted) ¼ cup of Worcestershire sauce 1 cup of Burgundy (or your favorite red) wine ¼ cup of Brandy 3 whole bay leaves 3 pods of garlic ... More

Duck Buster Blue Cheese Pate’

This appetizer is magical. Once your guests have a taste, the rest just disappears. Any blue cheese will work. 2 duck breasts, soaked in buttermilk (6-24 hours) 2 tbsp. butter ½ cup onion, finely diced 1 strip bacon, finely chopped 1 large clove fresh garlic, minced 1 tbsp. red wine ¼ cup crumbled blue cheese of choice ½ tsp. ground cardamom ... More

Mary Kay and Terrell Brown Oysters Mocsa / Sensation Salad

Oysters Mocsa 1 15 ounce can of Progresso Italian breadcrumbs 1½ tablespoon crushed red pepper 3 lemons juiced 1¼ cups olive oil 2-3 cloves garlic, pressed 5 tablespoons fresh finely chopped parsley 2 cups grated Parmesan cheese ½ gallon oysters Chop parsley first in Cuisinart and remove, but you don’t need to wash chopper. Combine all ... More

Buddy and Betty’s Pickled Shrimp

3 pounds shrimp, peel and devein; then cook in seasoned water 2 cups thinly sliced onions ---- Marinade ---- 1 cup salad oil 1/2 cup apple cider vinegar 1 teaspoon celery seed 2 1/2 tablespoons capers, with juice 1/4 teaspoon hot sauce (we use Crystal Brand) 1/4 cup Worcestershire sauce 3 whole bay leaves 1 (7-ounce) jar whole mushrooms, drained ... More

Laurie’s Sensation Salad Dressing

10 oz grated Romano cheese 1 cup olive oil 3-4 cloves of garlic finely chopped 2 whole lemons (squeezed) Fresh ground pepper to taste Very small amount of salt Romaine Lettuce Mix all ingredients and then put in a food processor until smooth. You will need to taste for added lemon if necessary. Keep in fridge until ready to use. (best to make ... More

Susan’s Cream of Artichoke Soup

6 cups of chicken stock (canned stock is fine) 3 cups of thinly sliced peeled Irish potatoes 1 bunch of green onions, sliced-save tops 2 cans whole artichoke hearts-drained and squeezed dry 1 tablespoon of salt ¼ teaspoon of red pepper 1 cup of whipping cream (1 small carton, do NOT whip) sour cream (optional) Bring stock to boil. Add raw ... More

Susan’s Mock Hollandaise Sauce

Spray Pam in a small saucepan. Spoon amount of mayo you need into saucepan (about 1 cup of Hellman’s Lite Mayo) Add a small amount (¼ cup or less) of tap water to thin out slightly. Add about ¼ cup of lemon juice) Whisk carefully on lowest heat just to smooth it out. It doesn’t need cooking. Add a few drops of yellow food coloring [to get the ... More

Dove Recipes

Doves with Pears 10 Dove Breasts 2 pears (fillet) Strawberry Jam Lettuce Marinade the doves in teriyaki sauce for 4 hours. Season with hot spices and black pepper. Cook the pears in strawberry jam for a few minutes. Prepare lettuce with vinaigrette (olive oil, garlic, lemon peal, balsamic vinegar) Sauté the doves for 2 minutes Pl... More

Richard’s Sauteed Duck Breast

Makes 4 servings Skin and filet breast of four ducks Season breast lightly with Tony’s and garlic powder In a heavy skillet, pour a thin layer of olive oil and one tablespoon of butter. Sauté (over medium heat) two finely chopped pods of garlic and finely chopped tops of 2 or 3 shallots until soft and slightly browned (about 3 minutes). Turn ... More

Oak Grove Oyster Pie

6-PODS GARLIC CHOPPED 2-ONIONS CHOPPED 2-BELL PEPPERS CHOPPED 4-CELERY STICKS CHOPPED 1-STICK BUTTER 2QTS-OYSTERS (WELL DRAINED) 2T-ROUX (SALT FREE TONY’S, LEMON PEPPER, GARLIC SALT) SEASON TO TASTE Sauté vegetables in butter until done (onions are clear and tender). Add 2T of roux and stir until melted and well mixed. Add oysters and cook ... More