Post by: lokidog on February 14, 2015, 10:07:16 PM
I first cut a pocket into each breast filet and then rubbed inside and out with garlic. Next came a layer of fresh basil, then a slice of black forest ham (prosciutto if you are so inclined), a half cup or so of parmesan breadcrumb mixture (1 c. each plain bread crumbs and grated parmesan, not the green can stuff, a teaspoon or so of balsamic vinegar and one or two tablespoons of blackberry jelly), followed by another layer of basil. Each filet was then wrapped with a single layer of bacon and placed on a rack in an uncovered shallow roasting pan. This was cooked at 415 for 30 or 40 minutes (I can't remember :rolleyes: ) and turned out cooked to medium/medium rare perfection. The bacon was still softish. This was then served with homemade egg noodles and a blackberry merlot sauce. Combine one cup blackberry jelly and one cup of merlot wine with 1-2 T balsamic vinegar, a bit of crushed garlic, and 2 t. Soy sauce. A little bit of black pepper works here as well. Simmer for 15-20 minutes or until slightly thickened.
Post by: pd on February 14, 2015, 10:57:15 PM
Post by: lokidog on February 14, 2015, 11:13:53 PM
However, it is crazy easy to make your own pasta, even without a pasta machine thingy. I just rolled it out as thin as I could (I've left it thicker the couple of times I have made pasta for chicken or turkey soup) and then cut it into strips with a pizza cutter. I let it air dry a bit so it didn't stick together too much when going into the boiling water.
It was a great evening! Four non-hunters gained an appreciation for why I hunt. :tup: Oh yeah, Weathergirl made an awesome Butternutt squash/cream cheese soup, one couple brought homemade gran marnier chocolate cheesecake and the other brought a bottle of Port that went with it perfectly. :drool:
Post by: Ddouble on February 15, 2015, 08:43:59 AM