duck fried rice

several weeks ago

i tried my hand at crispy duck

and boy was that somethin'

do you remember cartoon eating

where after eating a big meal

they would use the bones of whatever they ate

to pick their teeth

well

after all the work that went into that duck

that was me

i wasn't going to let a single bit of it 

go to waste

it became several meals

(but i did draw the line at picking my teeth with it) 

one of which

is this easy and simple

duck fried rice

it might not be authentic

but it is G double O

GOOD

try it

see what you think

duck fried rice

(printable recipe)

1 Tbs or so peanut or vegetable oil

1 cup cooked duck--chopped or shredded with skin

(if you are looking for a recipe, i have one here)

2 cups cooked rice

1scallion--chopped

1/2 tsp finely chopped garlic

handful of fresh cilantro--stemmed

1 egg--lightly whisked

2 Tbs hoisin sauce

2 tsp light soy sauce

1 tsp mirin

1/2 tsp grated fresh ginger

1/4 tsp (more or less if you like/dislike heat) hot chili sauce

dash sesame oil

in a small bowl, mix together the hoisin, soy, mirin, ginger, chili sauce and sesame oil.  set aside. place wok on high heat and once heated, add the peanut or vegetable oil.  immediately toss in the duck to crisp up a bit.  add the garlic. do not let the garlic brown. add the egg and stir so it doesn't cook in a lump...push it up the sides of the wok, then toss in the rice and the scallions. stir to break up the rice, but also to incorporate the egg and the other bits into the rice. add the hoisin mixture and cook until it is absorbed. at last minute, toss in the cilantro.  this should all take less than 10-15 minutes to throw together. for the most part, you can increase or decrease the amount of everything in this recipe. it is a matter of taste.  if you want more duck, toss it in there...no scallions..no problem.  this is a simple dish that is really about what you have on hand, and what you like.  enjoy!

i am linking to

tuesday night supper club

and

hearth and soul blog hop

reHashed

i had some leftover filling from the dumplings

and a hungry household

so

i played around a bit

and made an

asian flavored egg and hash breakfast

what i have to offer on the subject is

it seems

 i do love breakfast food 

after-all

i took the filling recipe from here

and coated it with instant potato flakes 

(yes, i do keep them in the pantry; because you never know)

and  fried it in a bit of olive oil

until the potato was brown and crunchy, 

and the pork was cooked through

and  then

i placed it on a bed of pan-fried spinach

using the same pan (after wiping it clean),

 i added a bit more olive oil and cooked the egg in a cookie cutter

like so

tip: if you do this, put a cover on, and then the white will cook before the yolk hardens

the yummy looking crunchy squares you see are simply,

 wonton skins deep fried to crispy goodness 

and they are surprisingly good for dipping into the soft and creamy yolk

*add a little hot mustard and/or chili sauce to zest it up a bit

make this

you won't be sorry

Tuesday Night Supper Club--Potstickers

if i am to be honest

i would have to admit

that i could eat potstickers and dim sum

every day of the week

they are a weakness of mine

i make them by the tray-full

and keep them in the freezer

for

nights when we only want a light supper

or

to pop in a bit of chicken broth for a great soup

or

for a quick appetizer when friends stop in

they really are simple to make

and use mostly pantry friendly ingredients

Pork Potstickers
(printable recipe)

1 lb ground pork

2 tsp finely minced fresh ginger

2 tsp finely minced garlic

1 cup finely chopped mushrooms

1 tsp grated orange peel (i use a microplane)

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped carrot

1 cup chopped fresh spinach

1 scallion--finely chopped

2 eggs

1 tsp salt

1 tsp pepper

3 Tbs light soy sauce

2 Tbs mirin or seasoned rice vinegar

1 tsp chinese chili sauce

1 tsp ponzu sauce or lemon juice

1 tsp cornstarch

 1  package ready made potsticker/dumpling skins or wonton skins cut with a cookie cutter to make round

in a small bowl, mix together soy sauce, mirin or rice vinegar, chinese chili sauce, ponzu or lemon juice and cornstarch, set aside

in a bowl, place the ginger, garlic, mushroom, orange peel, red bell pepper, carrots, spinach and scallion. mix to combine--the above photo shows how fine to chop the veggies.  add the pork, salt, pepper and egg and reserved soy sauce mixture and mix with your hands to fully combine.  

to assemble: fill a small bowl with a bit of water

place a small amount of pork mixture in the center of the dumpling wrapper and with your finger brush a bit of water around the edges

fold the wrapper in half, to form a half moon shape

make folds by tucking and pinching along the sealed edges. be careful not to overfill the dumplings

place on lined and cornstarch dusted sheet pans.  at this point you can freeze like this. once the dumplings are frozen solid, remove from the sheet pan and store long term in a freezer bag.

to cook:  you will need a bit of olive oil and about 1/2 cup of liquid...vegetable or chicken broth, or a combination of broth and water...or just water is fine too (for 10-12 potstickers).  you will also want to mix up a dipping sauce. i like to do a ratio of 3:1 light soy sauce and seasoned rice vinegar with a dash of hot chili pepper sauce.  mix and dip.

place a large skillet over medium heat.  pour in enough olive oil to just coat the bottom of the pan, you are not deep frying.  once the oil is hot, toss the potstickers--fresh or frozen into the pan...and let cook until you see the bottoms are getting brown and crispy.  at this point, toss in your liquid and shake the pan a bit to let them slide around.  there should be a good bit of liquid in the pan so that the potstickers can steam...if you need more, add more.  cover the pan and let cook until the meat is fully cooked and the dumplings are nice and supple.  Serve hot with dipping sauce.

Tuesday Night Supper Club--Hoisin Chicken Spring Rolls

i have been craving Asian flavors for weeks

clean, energizing flavors

tonight

i satisfied my craving

with this very quick and healthy meal

Hoisin Chicken Spring Rolls
(printable recipe)

1" fresh ginger--finely chopped

2 cloves garlic--finely chopped

1 scallion--finely chopped

1 portobello mushroom--chopped

1/2 lb ground chicken

olive oil

1 Tbs soy sauce or tamari

2 tsp hoisin sauce

1 Tbs water (or more if necessary)

1/4-1/2 tsp chinese chili sauce

juice of 1/2 small lime

salt and pepper to taste

to assemble

12 small rice paper wrappers

2 cups maifun noodles (softened)

1 cucumber--fine julienne

1 carrot--fine julienne

1 scallion--fine julienne

1/2 red bell pepper--fine julienne

hoisin sauce

cilantro

in a skillet, heat a bit of olive oil.  quickly saute the garlic, ginger, mushroom and chopped scallion for a few minutes. do not let the garlic brown.  add the chicken and saute on low until the chicken is cooked through.  add the hoisin, water and soy sauce and cook until all meat is coated. remove from heat and let cool.  

place the rice paper in water according to package directions.  on each softened rice paper, place some cilantro, then the noodles.  layer the vegetables and about 1 generous tablespoon meat.  top with a bit of hoisin (optional), and roll the paper like a burrito.  serve immediately or refrigerate until ready to eat.  serve with a rice salad or on top of an Asian style green salad

EAT UP!

A Place to Please the Senses

I love to travel. Which is interesting because I am also a homebody.  I love to be home and I love to be away from home.  
I don't love packing and unpacking. However, if I had to choose only one, I would choose to pack.  
My unpacking strategy usually goes like this.  Dirty stuff in the hamper, shoes on the floor, clean stuff remains in the suitcase until it needs to be worn.  Forget clothes are in the suitcase. Think there is a ghost in the house because can't find my favorite trousers. Elation when said trousers are discovered while packing for my next trip.


To be honest, when I travel out of the country, I usually pack older clothes or I stock up on various inexpensive items, and leave them behind.  My goal is to have less clothing and more goodies when I cross through customs.

Always within the legal limits--of course....

Today I was digging through my travel files because a friend's mom is heading to India for an extensive holiday.  Even though I am leaving shortly on a fabulous adventure of my own, I am a bit envious of her, as India is one of my most favorite places. 
  
When planning a big trip several years ago, I was looking for a place that would have beautiful sights, good food, great shopping and amazing spas.
There are only a few places that made the short list..and India won hands down.
 While in India, I was fortunate enough to be able to take cooking lessons from a top chef at a very special resort that sat in a remote village near a wild animal refuge.  He kept a garden for his herbs and vegetables.  He grew apples so he could make his own pectin for preserving. He had a cardamom bush. I want a cardamom tree! The kitchen staff cans and pickles all spring, so they would have condiments during the rainy season and the barren summer months.  If it didn't grow or wasn't raised locally, it rarely made it on the menu.  
It was incredible that even with limited ingredients, the food was spectacular.  I ate mostly vegetarian as the bird flu was a concern; the kitchen had been stripped of all eggs and chicken.  They do not serve or eat beef, and I am not a fan of lamb--fish is a luxury.  
Not to worry, the food was balanced and beautiful.  I have had a lot of culinary training, but I feel my education at Ranthambore was perhaps my most meaningful.  It is a talent to prepare good food simply. It is a gift to prepare simple food so that it is fit to serve an Emperor.  I credit my time there for making me a better and more resourceful cook.


In going through my notes, I was flooded with wonderful memories and a renewed desire to pull out my spice jars, dust off my thali plates and prepare a rajasthani feast.

Mint Chutney

1 Tbs roasted and ground cumin

1 small onion-quartered

2 serrano chiles

juice of 1 lemon

2 garlic cloves

1 1/2 cups cilantro leaves

2 cups mint leaves

pinch sugar

salt and pepper to taste

Put all in a blender and whirl until all pieces are finely chopped.  If it is too thick, add a bit of water a little at a time until it reaches desired consistency

My Favorite Yogurt Banana Relish

2 cups plain yogurt (drained to remove much of the liquid)

1 tsp roasted cumin--ground

1/2 tsp roasted cumin--whole

1 serrano chili--sliced into thin paper thin rounds

1 Tbs fresh cilantro leaves--chopped

2 Tbs brown sugar

to taste salt

1/4 tsp or more cayenne pepper

2 ripe bananas cut into thick rounds and then quartered

Mix all together and let sit in the refrigerator for at least 20 minutes to let the flavors meld

These can be served with papadams, naan, on rice, chicken, or roasted meat.

Masala is a spice combination and a curry is the equivalent of what we would call a stew. It refers to a number of different dishes, not a particular spice.

Chicken Jalfrezi

2 Tbs olive oil

1 1/2 medium onions--finely sliced--paper thin

3 cloves garlic--chopped

2 lbs boneless, skinless chicken, cut into generous size "fingers"

1 Tbs + 1 tsp ground turmeric

1 tsp chili powder

1 tsp salt

2 large red "bell" peppers--julienned

1 large can + 1 small can diced tomatoes

1 thai chili pepper--finely diced

1-4" piece cinnamon stick

3 Tbs ghee

1 Tbs + 1 tsp toasted and ground coriander

3 Tbs grated fresh ginger

2/3 cup cilantro--chopped

Heat oil in skillet. Add onions and garlic and cook for about 2 minutes.  Add the chicken and season with turmeric, chili powder and salt.  Fry gently, scraping the bottom and turning the chicken.  Add red peppers and fry for 2 minutes.  Add tomatoes with their juice and cover the pan.  Simmer over medium heat for 20 minutes.  Uncover and simmer for another 10 minutes to let the excess liquid evaporate.  Add ghee, cumin, ginger and cilantro and simmer for another 5-7 minutes.  Serve chicken with sauce spooned over top.

Vindaloo Sauce

4Tbs vegetable oil

2 cups onion--thinly sliced

1 1/2 tsp ginger--minced

1 1/2 tsp garlic--minced

2 Tbs raisins--minced

2 1/2 Tbs--white vinegar

MASALA
1 1/2 tsp cayenne

1 tsp  whole cumin--toasted and ground

1/2 tsp coriander seed--toasted and ground

1/4 tsp turmeric

1/8 tsp ground clove

1/8 tsp ground cinnamon

1 tsp mustard seed--toasted and ground

1 3/4 tsp salt

2 lb lamb, chicken or protein of choice

In frying pan--heat oil.  Add onion and fry until edges are nicely brown.  Stir in garlic and ginger and fry 1 more minute. Add raisins, vinegar, masala and 1/4 cup water.  Fry and stir until spices are cooked.  Put protein in and another 1/4 cup water and bring to a simmer.  Reduce heat to low and cover and cook for 35 minutes.  Increase heat and continue to simmer 10 minutes.  Sauce should be fairly thick.  Serve warm.

note: If you are having a dinner party and wish to have something really special, you can cook this up without the protein, substituting 1/4 cup chicken broth for one of the water additions. Make the sauce, and set aside.  Pan fry your protein to achieve a beautiful caramelized presentation.  Serve a bit of the sauce spooned on top or pooled on the plate with the protein on top. Serve the remaining on the side.

You Are What You Eat

My husband is a hunter. Not in the men are from mars context...trying to explain away why relationships are complex. He is a real hunter...the kind whose closet contains as many camo garments as it does dress shirts (or perhaps more in his case). The thing is, Mike doesn't kill anything he doesn't intend on eating. Fine when it comes to odd turkey hunt, or pig posse...but what do you do when on his shoulders is a big bear.
Can it, of course.
Before you go saying...hmmm interesting....
Let me stop you...
it is awful. Salt it, spice it, add potatoes and onions...
still gross
slice it, dice it, deep fry it
intolerable...
not even edible dipped in chocolate...trust me
it tastes just like you would imagine bear to taste...bearey...
Moose Manwich, tasty..
Venison and eggs...respectable breakfast
I even will eat Dall sheep stew without much of a fuss.
but bear...not unless the only other option is person.

I grew up in Los Angeles, where rabbit is considered wild game. Nevermind that every shop in Chinatown has a stockade of little bunnies to choose from. Reminds me of that scene in "Roger and Me"...pets or meat. I laughed and laughed at that poor woman's expense. In reality the joke was on me. People eat rabbit and people keep rabbits as pets. Pets or meat is a legitimate question.

I've cooked rabbit...I've eaten rabbit. It's quite tasty actually.

We have a freezer full of "exotics". Did I mention my husband is a hunter? Funny thing, hunters are friends with hunters...and so if we don't catch, lure, shoot, spear it ourselves, there is always someone else who has more than they can eat and wives who insist that they share.

I was at a cancer seminar recently and the inevitable talk about nutrition began. We've been hearing more and more about eating a Mediterranean diet. I really wanted to raise my hand and ask...where does wild game fall on that list? But because I was in a room full of women who obviously didn't eat, let alone eat game, I lowered my hand.
And then it came to me.
The meat is great for you...the preparation and accompaniments are what will kill ya. Venison.. lean meat...great for you...creamy gooey mac n' cheese, not so much.

Remember when I said, hunters are friends with other hunters? Well, a few weeks ago, one such friend dropped by the house...with a cooler full of pheasant and chukar. Huh?
I mean, who ever heard of chukar outside of over hearing it in reference to getting rid of someone..."yeah, she's a nice girl, but she's harshing my mellow, so I think I will chuck her."

Bottom line...most game needs to be marinated, slow-cooked, or both. I adapted an Indian recipe I love, for the birds. This sauce is delicious...but even it can't make bear taste good. It's a little spicy, a little sweet and a lot tasty.

If you can't find chukar in your local field or parking lot, try lamb, beef, pork or turkey. Serve with rice to help sop up the juices.

Chukar Vindaloo

4-6 servings

1 medium onion peeled and quartered

1 inch fresh ginger--peeled and roughly chopped

2 cloves garlic—crushed

1/3 cup red wine vinegar

1 ½ Tbs coriander seed—toasted and ground

1 ½ Tbs cumin seed--toasted and ground

1 Tbs ground turmeric

1 tsp salt

1 tsp sugar

pinch cinnamon

pinch red pepper flakes

¼ tsp or more cayenne pepper

1/4-1/2 cup water

4-6 chucker--skinned removed (if using other meat, use about 3lbs--cut into pieces)

1/2 small onion--thinly sliced

1 cup chicken broth

handful of raisins

1-3 tsp dijon mustard (optional)

Finely process the onion, ginger and garlic. Add the vinegar, coriander, cumin, turmeric, sugar, cinnamon, salt and cayenne pepper. Process until if forms a smooth paste. Add water to resemble a thick soup. Pour into a ziploc type bag. Add chucker and marinate 4 hours or overnight. Too cook. Heat a medium to large dutch oven with a bit of olive oil Saute onions until soft (about 5 minutes). Add the chucker and all the marinade to the dish. Add the chicken broth and raisins. Lower heat and simmer for 45-60 minutes. The meat should be falling off the bone, but not actually off the bone. Do not let the sauce get too thick. Add more chicken broth if necessary. Do not let sauce boil. If desired you may add a bit of dijon mustard to make the flavor "pop".