Cook of the Week: Chris Rogers recipes - Northeast Mississippi Daily Journal

Northeast Mississippi Daily Journal

Cook of the Week: Chris Rogers recipes Northeast Mississippi Daily Journal Cut each pheasant breast half into 3 pieces, for a total of 6 pieces. Lightly pound each piece until thin. Cut a large jalapeño in half and remove seeds and membrane. Cut each half into three thin strips, for a total of 6 slices. Cut a slice of onion ... and more »