Terrific Traditional Recipes - FREE!

Holidays and other special occasions often find us searching for the good old comfort food that Mom and Grandma used to make. We all have favorites, whether it's the yummy homemade gravy from the succulent juices in the turkey pan with Mom's special touch or that cranberry/raspberry dessert made with Jell-O that my daughter introduced one year.

We believe in freely sharing a good thing ... and since all of our favorite family recipes came to us free, we are glad to carry on the tradition!  Please feel free to print these off and share with your friends - better yet, send  them a link to Esprit de Isle and let them print off the free recipes themselves!

A FAMILY TRADITION:

At any rate, we at Esprit pride ourselves on avoiding setting the table with traditional food from non-traditional sources, i.e. gravy from a can, "dinners to go" or supermarket feasts ordered on one day and picked up the next. Having said that, we realize not everybody has the time to devote hours preparing elaborate feasts for special occasions and we understand as we've been in that position many times ourselves. But when you have the free time, here are a few recipes that we want to share. 

Pixie Chicks make a very festive and elegant main course.  If there are any leftovers, toss them into the soup pot the next day - rice, veggies and all. You'll need more rolls to sop up the juice! If you try them, let us know what you think!

PIXIE CHICKS:

• Teriyaki sauce (recipe follows)
• 4 Cornish game hens
• Rice stuffing (recipe follows)

Defrost and rinse game hens and marinate 4-6 hours in marinade. Or, you may marinate overnight in the refrigerator.

Preheat oven to 350° F. Prepare rice stuffing per recipe and loosely spoon into game hen allowing for expansion as rice cooks and swells. Add two cups of water around birds in baking pan. It is not necessary to truss the bird or to stitch the stuffing cavity closed. As the bird cooks, the rice stuffing expands and becomes golden brown, making an attractive presentation on your serving plate when spooned around the bird. After you have prepared enough birds (one per serving) to accommodate your guests, cover the baking dish with the lid or with aluminum foil. Since the rice stuffing mixture is hot when it is placed into the bird, it will help the bird cook quicker. Allow to bake about 45 minutes and then remove the cover. Baste frequently for another 15 minutes, or until the bird has browned nicely. Check for doneness using a poultry thermometer (185°) or by sticking with a meat fork and making sure the juices run out clear. You may also wiggle a drumstick to be sure it moves easily indicating that inside joints are cooked.

Remove each bird onto individual plate and serve.

BEST TERIYAKI SAUCE!

As mentioned on our site, my husband's family spent many years in Hawaii. My mother-in-law had a natural talent for putting good foods and exotic flavors together. Herewith, the best ever teriyaki sauce you'll find - ala Nanette!

• 1 Cup soy sauce
• 4 Cups water
• 1/2 Cup brown sugar (add to taste)
• 1Inch thinly sliced fresh ginger or 1 tablespoon ground ginger
• 1 Tablespoon crushed dry red pepper
• 3 Cloves fresh garlic, chopped fine or 1 tablespoon garlic powder
• 1/4 Cup minced bulb or green onion - optional
• 1 Teaspoon ground black pepper
• 2 Tablespoons red wine vinegar
• 2 Tablespoons lemon juice, fresh or concentrate
• 1/4 Cup brewed coffee (may be cold or leftover) or 1 tablespoon instant coffee - optional

Stir well, making sure that brown sugar is completely dissolved. Taste and add more sugar if necessary. This teriyaki sauce is ready to use, as is. Good for marinating steak and especially good for chuck steak and roast. If using roast, pour sauce into plastic bag large enough to accommodate meat and sauce. Seal securely and place in refrigerator overnight. Great for charcoal barbeques but good on gas grill, too. Use for chicken, pork, and beef.

RICE STUFFING FOR PIXIE CHICKS:

Since our game birds are already marinated in a wonderful teriyaki sauce, a traditional bread stuffing with sage just doesn't go! Try this - you'll like it!

• 1 Cup uncooked white rice, rinsed
• 1 Can chicken broth
• 2 Tablespoons olive oil
• 1/2 Cup minced onion
• 1 Cup chopped or sliced fresh carrots
• 1 Cup chopped celery
• 1 Cup chopped fresh mushrooms
• 1 8 oz Can chopped water chestnuts
• 1 8 oz Can chopped bamboo shoots

Using large skillet, sauté onion, uncooked rice, carrots and celery in olive oil until onions are translucent. Add chicken broth, mushrooms, chestnuts and bamboo shoots. Simmer on low for five minutes, stirring frequently. Cover pan and remove from heat. Allow to sit for five minutes and stuff into bird while hot, using above directions.

One stuffed Pixie Chick serves one guest. Accompany with your choice of green or fruit salad, rolls and butter, and a fruity wine.

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Don't stop here! More free recipes at Tasty Homemade Holiday Treats!  Like most of Esprit's recipes, these aren't just Holiday fare. You'll find yourself finding excuses to whip them up because of the rave reviews you'll receive when you share them with guests! You'll just love Grandma's Caramel Crispy Corn Crunch  and the tangy, mellow Free & Easy Cheesy Shrimp Dip!