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Ingredients:

300 g duck
8 oz (240 g) of chanterelle mushrooms
1 oz (30g) butter
2 tsp thyme
½ lb small seedless grapes
2-3 Tbsp cream
salt and pepper
1 handful rucola (rocket lettuce)
Vinegar

Directions:

Heat the butter in a heavy skillet. Slice the duck breast in thin slices and sauté quickly. Add the washed mushrooms (use a soft brush and running water to clean the mushrooms) and fry for about 4-5 minutes.

Add some thyme, 2-3 tablespoons cream and grapes and fry for a few minutes more. Add salt and pepper to taste. Add Rucola (rocket lettuce) and some vinegar and server immediately with a good French or Italian bread.

(Serves 4)

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"This is an unusual combination of vegetables and quite simple. You can other vegetables of your choice, such as broccoli or cauliflower to change the flavor and colors." - eclecticcooking.com

Ingredients:

4 carrots
1 zucchini
2-3 Tbsp butter
1/3 Cup (2/3-¾ dl) chicken stock
½ lemon
1 Tbsp freshly chopped mint (¼ tsp dried mint)

Directions:

Peel the carrots and cut in half lengthwise, then cut into thick slices. Trim the zucchini, cut in half lengthwise and cut into thick slices. Cut the lemon into very thin slices.

Heat the butter in a heavy skillet until lightly browned, saute the carrots for 2 minutes, add the zucchini and continue to saute 2 minutes. Add the chicken or vegetable stock and lemon slices and simmer until vegetables are done. Season with salt and pepper, add the freshly chopped mint, stir through and serve. Good with meatballs or fish.

(Serves 2)

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"Never should have done it. Never should have opened the box da ol' mon has moved from here to there for 10 years, probably more like 12 to 15. What a treasure trove of recipes it contains, though. All from the manufacturer/food processor. So, now, you know why we're heading down this road for the second Fortnight in a row. Promise ya we'll go Cajun next Fortnight, unless we go desserts. Hmmm..."

Hot and Tangy Garlic Chicken
2 chicken breast halves, skinned and boned
2 tablespoons cornstarch, divided
1 tablespoon dry sherry or water
2 large cloves garlic, minced
1 cup reduced-sodium chicken broth
4 teaspoons Heinz Distilled White Vinegar
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
2 carrots, cut into julienne strips
1 large green bell pepper, cut into julienne strips
3 tablespoons Kikkomon Lite Soy Sauce
Hot cooked pasta or rice

Cut chicken into thin strips; coast with mixture of 1 tablespoon cornstarch, sherry and garlic. Let stand 10 minutes. Combine next three ingredients with remaining cornstarch; set aside. Heat 1 tablespoon oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 3 minutes; remove from skillet. Heat remaining oil in same pan over high heat. Add vegetables; stir-fry 2 minutes. Return chicken to pan with broth mixture. Cook, stirring until sauce boils and thickens. Remove from heat; stir in soy sauce. Serve immediately over rice or pasta.

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Mediterranean Catfish Stew
4 Mississippi farm-raised catfish fillets
1/2 teaspoon salt, or to taste
1/2 teaspoon cayenne pepper, or to taste
3 tablespoons olive oil
1 large onion, sliced
3 cloves garlic, chopped
2 red or yellow bell peppers, chopped
1 head of fennel, or 2 ribs of celery, sliced
1/2 cup orzo (rice shaped pasta)
2 tablespoons sifted flour
1 cup white wine
1 28-ounce can whole tomatoes
1 14-ounce can chicken stock
1 cup water
1 pinch saffron (optional)
1 teaspoon grated orange rind
1 tablespoon fresh marjoram, or 1 teaspoon dried

Cut catfish into 2-inch cubes, and season with 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Heat oil in a Dutch oven or large heavy bottomed saucepan over medium heat. Add onions and cook for 5 minutes until softened. Add garlic, peppers, fennel and remaining salt and pepper. Cook, stirring often, for 5 additional minutes. Stir in orzo and flour, and cook for 2 minutes until coated with oil, and just starting to color. Add white wine and tomatoes with their liquid, breaking up tomatoes with the side of a wooden spoon. Add stock, water, saffron, and orange rind. Bring to a boil and reduce heat to simmer. Cover and cook 10 minutes. Add catfish and continue to simmer for 6 to 8 minutes, until catfish is opaque and flakes easily. Stir in marjoram before serving. All y'all needs now is a loaf of crusty bread.

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Schwan's Spicy Cajun Dip
1/4 teaspoon garlic powder
1 cup mayonnaise
2 tablespoons minced onion
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper

Combine all ingredients and mix well.
Note: Always remember to season to your taste.

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Schwan's Delicious Dip
1 cup mayonnaise
2 green onions, thinly sliced
1/2 teaspoon dried parsley
2 teaspoons prepared honey mustard
2 teaspoons white wine vinegar
1 teaspoon horseradish
1/2 teaspoon thyme
1 tablespoon sweet relish

Combine all ingredients. Serve cold or heat slowly.

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Read Cajun Clark's latest Fortnight Recipe.

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"The sweet melon and dressing are a nice contrast to the feta cheese. Quick and easy salad which is good with fish, pork or chicken. - eclecticcooking.com"

Ingredients:

½ cantaloupe melon
¼ English cucumber*
4 Cherry tomatoes
Juice of 1 lime
1 tsp honey
2 tsp olive oil
Freshly chopped mint
1 oz (30 g) feta cheese

Directions:

Scoop out the melon into melon balls (can be in cubes as well). Cut the cucumber in half, remove seeds and cut into cubes. Cut the tomatoes in half. Mix the lime juice, honey and oil. Season with salt and pepper. Pour the dressing over the salad, top with chopped mint and crumbled feta cheese and serve.

*If you don’t have an English cucumber, use a small regular cucumber, but cut in half and remove the seeds.

(Serves 2)

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Read the latest Recipe of the Week.

"When was the last time you looked at the recipe on the back of a can, box, or package? Some of the best recipes come from the food product processor. Like Snickerdoodles, Oatmeal Cookies, Famous Wesson Fruitcake, Chocolate Chip (Tollhouse) Cookies, Fudge, and the list goes on. It's no surprise that these recipes are still cherished by cooks today, some 50- or 60-years or more since they were touted by the manufacturer. Don't know about you, but da ol' mon is sure glad they shared--been a lot of great eating over the years."

Linguine with White Clam Sauce

1 package Linguine
3 garlic cloves, minced (you can use dehydrated garlic powder, or minced garlic in the jar from the market)
1/2 cup olive oil
1/2 cup chopped parsley, optional
1/2 teaspoon pepper
1/4 teaspoon salt
3 cans (6-1/2 ounces each) minced clams (chopped work well, too)
1 tablespoon lemon juice

Cook pasta as directed on package; drain. (Adding some oil to the water will help keep it from boiling over.) Meanwhile, lightly brown garlic in hot oil. Remove from heat and add parsley, pepper, salt, clams with juice and lemon juice. Cook over low heat for 5 minutes or until heated through. Pour over hot pasta and toss.

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White Clam Sauce

4 cloves garlic, crushed
1/2 cup olive oil
1 tablespoon flour
4 cups (4-7 1/2 ounce cans) chopped clams with liquid
1 1/2 cups chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Sauté garlic in oil until golden; blend in flour. Gradually stir in remaining ingredients. Cook over medium-low heat, stirring constantly, until sauce is thickened.

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Blackened Fillets

2 pounds fish fillets (1/2-3/4 inches thick)
1 cup margarine or butter
1 tablespoon paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

Mix all dry ingredients in a flat pan. Heat a large cast iron skillet over high heat. Turn on hood vent. DO NOT use lightweight or nonstick skillet. Melt about 3 tablespoons margarine or butter in skillet. Dip each fish portion in remaining margarine or butter, then in the dry ingredients, patting them in by hand. Cook fish each side for 2 to 3 minutes being careful when turning. The fish will look charred. There will be some smoke, but not excessive. (However, depending on where your smoke alarm is placed in relation to your stove you could set it off. So be prepared.) This recipe may be cooked outdoors if preferred.

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Hot n' Spicy Chunky Beef Chili

2 1/2 pounds lean boneless beef chuck (or other similar cut of meat), cut into 3/4 inch pieces.
1 cup coarsely chopped onion
2 cloves garlic, minced
2 tablespoons vegetable oil (olive oil works too)
1 teaspoon salt
1 can (28 ounces) plum tomatoes, broken up
1 cup water
1 can (6 ounces) tomato paste
3 tablespoons chili powder (or more, depending on how hot you want your chili)
1/2 teaspoon crushed red pepper pods (again, or more, depending on how hot you want your chili)
1 cup chopped green bell pepper
6 tablespoons each shredded cheddar cheese and sliced green onion.

Brown beef (half at a time) with onion and garlic in oil in large frying pan or Dutch oven. Pour off drippings. Sprinkle salt over beef. Add tomatoes, water, tomato paste, chili powder, oregano and crushed red pepper. Cover tightly and simmer 1 1/2 hours or until beef is tender.
Add bell pepper and continue cooking uncovered, 30 minutes.

Sprinkle each serving with cheese and green onion slices.

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Read Cajun Clark's latest Fortnight Recipe.

A good vegetarian recipe and very nutritious. The jalapeno peppers and fresh mozzarella cheese give the eggplant casserole a new meaning.

Ingredients:

1 small egg plant (aubergine)
Salt
4 Tbsp (or less) olive oil
2-3 medium tomatoes, chopped
1 bunch fresh basil
Freshly grated black pepper
1 Tbsp preserved jalapeno peppers (optional)
4-5 oz fresh mozzarella cheese

Directions:

Trim the egg plant (aubergine), cut into pieces lengthwise (ca. ½ inch - 1-½ cm) thickness, then cut again lengthwise into quarters (ca. ½ inch - 1-½ cm) thickness and finally cut into small cubes. Drain and slice the jalapeno peppers. Chop the fresh basil.

Place the egg plant into a casserole dish and sprinkle with the olive oil, season with salt and pepper, and bake in the oven at 450° F (220° C) for about 20-30 minutes or until the egg plant is tender. Remove the dish from the oven and top with the chopped tomatoes, half of the chopped basil and drained, slices jalapeno peppers and top with slices mozzarella cheese. Place under the grill until the cheese is melted. Garnish with freshly chopped parsley and serve.

(Serves 4-6)

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Chicken
1 chicken (ca. 3 lbs)
3 tsp tandoori powder or paste
4 tsp coarse sea salt
1/2 tsp freshly ground black pepper
6 Tbsp vegetable oil

Dip
1 Cup (2 dl) creme fraiche (or light sour cream)
1-2 Tbsp hot mango chutney
2 Tbsp lemon juice
2 Tbsp chopped chives

Directions:

Preheat oven at 400 F (200 C)

In a small bowl mix the tandoori powder or paste, salt and pepper with the vegetable oil. Brush the chicken with the tandoori mixture. Pour a little water in the base of roasting pan and roast the chicken in the oven for 1 hour at 400 F (200 C), breast-side down. Brush the chicken with more tandoori paste now and again. When chicken is tender, set aside for 15 minutes before cutting into pieces and serving.

Mix the creme fraiche (or light sour cream), mango chutney, lemon juice, and chives in a small bowl and leave for 30 minutes to blend the flavors before serving. Accompaniment: Boiled rice and sliced cucumbers and tomatoes.
(Serves 4)

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