I'm a little hesitant to go up against Levi again this week, but since no readers were brave enough to jump in the ring by submitting a food photo, I guess I'm forced into the rematch. I am a little better equipped this week, thanks mostly to Chef Patrick at Cheyenne Ridge Lodge in Pierre, S.D. I spent a few days there last week giving my lab, Aengus, a Master's class in retrieving pheasants. Chef Patrick served us a delicious apricot-chili glazed duck breast with mashed sweet potatoes and brussel sprouts. Now some folks might see the mini-cabbages as my weak link, but I admit, I love brussel sprouts anyway you cook them.