Posts in category Entrees

Seared Duck Breast with Red Currant Sauce, Garlic Purple Mash Potatoes with Beet Croustillant, Stuffed Fig with Chive and Garlic Goat Cheese

Seared Duck Breast with Red Currant Sauce, Garlic Purple Mash Potatoes with Beet Croustillant, Stuffed Fig with Chive and Garlic Goat Cheese

plate

 Ingredients: (serves 4)

  • 4 duck breast
  • 2 lbs. of purple potatoes
  • 6 garlic cloves
  • 1 fresh beet
  • 3 cups of olive oil
  • 4 fresh figs
  • 1 bunch of fresh chives
  • Salt and pepper for seasoning
  • Butter and milk
  • Fresh red currant
  • Fresh thyme for garnish

For the redcurrant jelly sauce

  • 2 shallots finely chopped
  • 6 tbsp. red currant jelly
  • 2 tbsp. red wine vinegar

Directions:

  1. Wash the potatoes. Peel and diced them into smaller pieces. Place the potatoes in boiling water and cook for 20-25 minutes or until the potatoes are soft. Roast the garlic cloves in olive oil for 15 minutes in medium heat and drain the oil. Transfer the potatoes and garlic to a bowl. Mash with a fork and add butter, milk, salt and pepper.
  1. Clean and peel the beet. Try to round the sides. Slice thin with a mandolin. Dip them in flour and fry them in olive oil 1 min each sides in medium heat. Set them aside on a paper towel.
  1. Using a sharp knife, score the duck breasts with 3 long cuts, diagonally. Repeat crossways to form a grid pattern. Season on both sides with salt and pepper.4. Place a frying pan on a medium heat, immediately add the duck breasts, skin side down, and after 2 minutes turn the heat down to low. Continue to cook for 10–15 minutes or until the skin is crisp. Increase the heat to medium and turn over the duck breasts. Cook for 4–6 minutes, depending on the thickness of the breasts and how cooked you like the duck, then turn off the heat and allow to rest for a few minutes before serving.5. Meanwhile, make the sauce. Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. Tip in the shallots and cook for 5 minutes or until softened but not browned, then stir in the jelly and vinegar. Allow to bubble and reduce for 3–5 minutes or until the mixture is syrupy in consistency. Season with salt and pepper to taste.
  1. Diced small the chives and garlic and mix with the goat cheese, salt and pepper. Cut the figs half way and add the seasoned goat cheese in the middle. Bake for 5 min.7. Place the mash potatoes on the plate with the beet on top. Add the stuffed fig and slice the duck breast and drizzled with the sauce. Garnish with fresh red currant and thyme.

Honey Dijon Pasta Salad

Honey Dijon Pasta Salad

Ingredients

3 cups cooked pasta, (i.e. fusilli, penne, rotini…)
1/2 cup finely diced red pepper
1/2 cup deseeded cucumber, diced small
3 tbsp Parmesan Cheese, finely grated
1/4 cup toasted pine nuts (optional)

Honey Dijon Salad Dressing

1 lemon, juice and finely grated zest
2 tbsp whole grain Dijon mustard
2 tbsp Olive oil
3 tbsp honey
1/2 tsp dried oregano
salt and pepper to season

Instructions

Whisk together all the ingredients for the dressing.
Pour over the other ingredients and toss together well.
Chill well.
Keeps a couple of days in the fridge.

By Barry C. Parsons

Honey-Soy Pulled Pork Sandwiches

Honey-Soy Pulled Pork Sandwiches

 

Ingredients

  1. 6- to 7-pound pork butt, fat trimmed
  2. 1 1/4 cups Sue Bee® Honey
  3. 1/2 cup soy sauce
  4. 1/4 cup distilled white vinegar
  5. 1/4 cup brown sugar
  6. 4 tablespoons dried basil leaves
  7. 2 teaspoons onion powder
  8. 3 tablespoons garlic, minced
  9. 1/4 cup cornstarch

Instructions

  1. Trim fat off pork butt and place meat in slow cooker.
  2. In a separate bowl, combine honey, soy sauce, vinegar, brown sugar, basil, onion powder and garlic. Pour on top of meat.
  3. Set slow cooker on low for 6 hours. When done, remove meat and pour sauce into a bowl. Let sit for 15 minutes and skim off any visible fat from the top.
  4. Pour sauce into saucepan over medium heat.
  5. Mix cornstarch with 1/4 cup water and add slowly to the sauce. Continue to stir, making sure there are no clumps.
  6. Make sure not to boil more than 1 minute as the cornstarch will break down.
  7. Shred meat and pour sauce over. Serve on buns.

SueBee – America’s Favorite Honey Recipes

Lamb Burger

Lamb Burger

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  • 5 lbs. Leg of Lamb
  • 2 cups garlic cloves whole
  • Zest of 4 lemons
  • 3 cups Feta Cheese crumbled
  • 1/2 cup dry oregano
  • 1 TBL Pepper
  • 1 Egg

Cut lamb into chunks and chill for 1 hour in freezer.

Put all ingredients through the meat grinder except the egg.

Add the egg ground ingredients and mix by hand until combined… do not over-mix!

Form into 5 oz. patties