Spicy Louisiana Style Duck Breast Fast and easy this recipe will spice up any summer outdoor dinner or fall fireplace gathering. Be sure to have lots of cold beverages available to quench your guest's thirst. 6-8 each duck breasts skinless, boneless, cut in chunks (1"x1") 1-12oz bottle Louisiana brand hot sauce 1-12oz box Zatarain's seasoned Fish- Fri, Crispy Southern Style 2-3 Tbsp white wine (if desired) 1-2C cooking oil 1) Put duck pieces in a bowl and add 6-8ounces of Louisana brand hot sauce. Mix well and let in marinate 30 minutes. 2) Put 2-3 cups of Zatarain's Seasoned Fish- Fri in a sealable plastic bag and add drained duck . Mix well. Let it blend for 15-20 minutes. 3) Heat oil in a fry pan, remove duck from bag, shake off extra breading mix, and fry duck until golden brown. 4) Put cooked duck in a bowl with some more Louisana Brand hot sauce diluted with white wine if you feel it might be a bit too spicy. Mix well and serve immediately. 5) Accompany the duck with red beans and rice, a green salad, and plenty of cold beer. Serves 4-5 adults. We offer cookbooks for $9.95 each or 3 for $20 they are great gifts.

Bucco Style Pheasant Breasts "Osso Bucco for the lady" is a favorite line of mine from an old Rod Stieger movie, No Way to Treat a Lady, and is the inspiration for this full flavored recipe, based upon the classic veal dish. 6ea pheasant breasts, boneless and skinless 1/2C olive oil TT salt & pepper 1C diced green onions 1 green pepper, cut julienne 1/2C chopped celery 3 cloves garlic, minced 1/2C diced fresh mushrooms 2ea 303 cans, chopped tomatoes 1tsp dried sweet basil 1tsp dried rosemary 1) Flatten breasts with the back of a knife or meat mallet. Season them with salt and pepper to taste. 2) Heat one half of the olive oil in a large skillet and brown breasts on both sides. Remove breasts and hold. 3) Add the remaining olive oil to pan and sauté the green onions, green pepper, celery, garlic, and mushrooms till tender (4-6 min). 4) Add tomatoes, sweet basil, and rosemary to pan and bring to boil, reduce heat, add pheasant breasts, cover and simmer 20-25 minutes or till the meat is tender. 5) Serve pheasant breasts over ziti, orzo, or seasoned white rice with an Italian salad and a bottle of Brolio Chianti. Serves 4-5 persons.