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recipes of the foods at the presidential luncheon

 
Anonymous Coward
User ID: 596599
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01/20/2009 02:46 PM
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recipes of the foods at the presidential luncheon
[link to gourmetfood.about.com]


enjoy!
Anonymous Coward
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01/20/2009 02:48 PM
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Re: recipes of the foods at the presidential luncheon
What.. No WHOPPERS?
Anonymous Coward
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01/20/2009 02:51 PM
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Re: recipes of the foods at the presidential luncheon
No chicken or watermelon? african
Anonymous Coward (OP)
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01/20/2009 02:53 PM
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Re: recipes of the foods at the presidential luncheon
No chicken or watermelon? african
 Quoting: Anonymous Coward 592207


chicken can be substitute for the pheasant.


The tradition of the Inauguration Luncheon dates back at least a century. Approximately 200 guests including President Obama, Vice President Biden, their families, the Supreme Court, Cabinet designees, and members of Congressional leadership will attend the event in Statuary Hall. The menu by Design Cuisine (Arlington, VA) is based on favorites of President Abraham Lincoln.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:

* 10 Pheasant breast, boneless, remove tenders and reserve for stuffing, cut small pocket in side of breast for stuffing
* ½ cup Olive oil with chopped rosemary, thyme and sage
* 1 lb. Wild rice, long grain
* 2 quarts Chicken stock or canned chicken broth
* 2 Carrots, diced
* ½ Onion, diced
* ½ cup Dried apricot, small diced
* 1 Tablespoon Salt and pepper mix
* 2 Tablespoons Garlic, roasted

Preparation:
Makes 10 servings.

Boil the rice with the chicken stock, cook until soft and most of the liquid is gone.

Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold.

In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.

When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.

Preheat oven to 400 degrees F.

Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasant on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over sauté of spinach.

*Pheasant can be substituted with chicken.
Anonymous Coward
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01/20/2009 02:54 PM
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Re: recipes of the foods at the presidential luncheon
nigs and nig kiss asses who cares

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