Wild Rice With Bacon and Herbs

wild rice and herbs and bacon

Wild Rice


  • 6 slices of bacon
  • 1 cup chopped onion
  • 2 cloves minced garlic
  • 1/2 cups wild rice
  • 2 1/2 cups water
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped rosemary
  • 1/2 teaspoon freshly ground black pepper


1. In heave saucepan cook the bacon until brown and crisp. remove the bacon to paper towel leaving about 2 tablespoon of the the fat.

2. Add onion and garlic at the same saucepan stirring on moderate heat till became golden translucent

3; Add rice, broth and sault with seasoning, and bring it to boil, then reduce the heat and keep it boiling gently for 45 to 50 min

4. Add the bacon and mix gently, let it set for 5 min and serve... enjoy

Shrimp and Rice Salad

Seafood Shrimp and Rice Salad

Shrimp Salad with vegetable and Rice


  • 4 cups water
  • 1 cup slices peeled fresh ginger
  • 1/4 cup rice Vinegar
  • 1/4 teaspoon salt
  • 16 large shrimp salt to taste
  • 6 tablespoons vegetable oil
  • 1/2 teaspoons Japanese soy sauce
  • 1/2 teaspoon sesame oil
  • 6 tablespoons short-grain rice
  • 1 teaspoon maple syrop
  • 2 teaspoons white sesame seeds
  • 1teaspoon soy sauce
  • 6 cups chopped romain lettuce
  • 1 cup watercress leaves
  • 1 sliced avocado
  • 1 sheets nori


1. In a medium saucepan boil the water and add ginger, half rice vinegar, and salt, simmer for 20 minutes. .

3. Meanwhile place other half of the rice vinegar in a small bowl with the vegetable oil, soy sauce, and sesame oil. Mix until smooth dressing .

4. Wile the ginger water has simmered for 17 minutes. Divine and peel the shrimp leaving the tail on, and add the shrimp to the ginger water, and let them cooke about 2 minutes.

4. Remove the shrimp and toss them in the dressing sauce

5. Remove the ginger slices from the water still in the pan and discard. Add the rice to the water, bring to a boil, and boil, uncovered, until the rice is just cooked, about 15 minutes (you may need to add a little additional water toward the end). Remove the rice, and toss with the remaining teaspoon of rice vinegar and the sugar. 6. Toast the sesame seeds in a 500° oven until golden brown, about 5 minutes, and tos with the rice. Reserve.

6. discard the ginger slices, turn the heat until boiled, add the rice and some water if needed, turn heat low cook the rice about 12 min or until done.

7. Toss all together the soft greens, shrimp and rice... Enjoy

Fish Milanese

Italian Fish Milanese

Flounder Telapia Hilanese


  • 4 fish fillets Flounder or Telabia
  • 1 chopped onion
  • 3 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 4 teaspoons buttermilk
  • 1 cup bread crumbs
  • 1/2 stick butter
  • 2 gloves minced garlic
  • 3 tablespoon chopped mint
  • 1 clove garlic, minced 2 teaspoons chopped fresh parsley


1. Combine onion, lemon juice and half of the oil in large container mix well, then add the fish coating all sides, refrigerate for two hours mixing occasionally.

3. Remove fish from marinade and dip in flour, then baste in buttermilk and eggs then into bread crumbs.

3. In large skillet, heat the oil with one spoon of butter, add fish and and cook until lightly brown both sides.

4. In separate skillet milt butter , garlic and mint and stir in for one minute, then pour over fish

Bienville Sauce

Great with fish and shrimp

Great with shrimp and fish


  • 1 1/2 pound cooked shrimp
  • 2 tablespoons butter
  • 1/3 cup chopped scallion
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 8 ounces Asiago or Gruyere cheese
  • 1/4 cup sherry
  • 1 can sliced mushrooms. drained
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt


1. In medium skillet, add butter and flour, cook over low heat till light brown.

2. Add milk gradually, making a smooth paste; cook over low heat until thickened andbubbly.

3. Add cheese; continue cooking over low heat until cheese melts, then salt and pepper to taste.

4. Stir in remaining ingredients. Use over pasta, fish fillet or other seafood


Crabmeat with Cheese french style

Crab Meat au Gratin


  • 2 pounds lump crabmeat
  • 1 cup butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/4 cup all-purpose flour
  • 3 cup milk heated
  • 1 cup whipping cream
  • 1/2 cup dry white wine
  • 1 cup shredded Cheddar cheese
  • 1/2 teaspoon cayenne pepper
  • Salt to taste


  1. Melt butter in Dutch oven; add onions, celery, bell pepper and pimiento and saute until soft, about 5 minutes.
  2. Stir in flour and blend well.
  3. Add milk and whipping cream, stirring until sauce thickens
  4. Add wine, salt and cayenne. Spread crabmeat in buttered baking dish; spoon sauce over crabmeat and sprinkle with cheese.
  5. Bake in preheated 350° F. oven 15 to 20 minutes, or until bubbly.



Grilled Lamb Mediterranean Spice

Corn Muffins


  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 3 cup vegetable oil
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped jalopeno
  • 3/4 cup grated Cheddar cheese
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 2 tablespoons cormeal


1. Mix eggs, milk and oil.

2. In another bowl, combine remaining ingredients.

3. Add milk mixture and stir just to mix.

4. Pour into greased muffin cups and bake in preheated 400° F. oven 25 to 30 min

Cordon Bleu

veal Cordon Bleu with Mushroom

Cordon Bleu with Mushroom


  • 8 thin slices ham
  • 8 veal cutlets, pounded thin
  • 2 tablespoons grated cheese
  • 2 tablespoons grated Asiago cheese
  • 2 tablespoon seasoned flour
  • 1 egg, beaten
  • 1 cup seasoned bread crumbs
  • 3 tablespoons butter
  • 1/4 cup chopped scallions
  • 2 cloves garlic, pressed
  • 1 1/2 cups sliced fresh mushrooms
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup milk
  • 1 use mushroom soup recipe or condensed cream of mushroom soup
  • 2 tablespoons Marsala
  • 2 tablespoon chopped fresh parsley


1. Place 2 slices ham on each of 4 veal cutlets.

2. Sprinkle generously with grated cheeses; top with remaining veal, then press edges together tightly to seal.

3. Dredge cutlets lightly in seasoned flour; dip in egg, then roll in bread crumbs.

4. Melt butter in large skillet over medium heat; saute cutlets until golden, turning once.

5. Remove cutlets from pan and keep warm.

6. Add scallions and garlic to skillet; saute until tender.

7. Stir in mushrooms and cracked pepper; reduce heat, return cutlets to skillet and simmer 2 minutes to heat through, turning once.

8. Meanwhile, combine soup and milk in small saucepan; bring to boil, stirring often.

9. Remove soup from heat; stir in Marsala.

10. Add soup mixture to skillet; continue cooking until sauce reaches desired thickness.

11. Transfer veal to heated serving platter; spoon sauce over top of meat and garnish with parsley.