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Monday, January 27, 2014

New recipes, January 27, 2014

Roasted Scottish Pheasants with Apricots and Dates '21' Club from Epicurious. Very tasty, and we haven't quite figured out how to keep pheasant from being chewy. So we give this a 3. Served with Cherry and Sunflower Seed Kale Salad from the January/February 2014 Cooking Light. We subbed fresh pitted cherries for the dried ones--this gets a 5!

Wine: Dry Creek Dry Chenin Blanc 2012--a reasonable match

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