Filed Under: Asian BBQ rub,food chatter - Sue Fuirst @ 1:24 pm
Ahhh, the start of summer. School’s out, maybe kids are at camp or off to work themselves. Everything is slower, more relaxed. I find that I cook fewer family dinners during the summer, but do more outdoor entertaining. When looking for a festive menu, I often turn to duck. Duck breasts are perfect for summer grilling and make a meal feel special. And despite duck’s exotic perception, it’s very easy to make. Give this one a try. The Asian BBQ Rub marries well with the natural sweetness of the duck. It’s delicious!
And, I so believe in the dominion of duck that I’ve been know to use it successfully, as an incentive, when needing favors from friends.
Grilled Duck Breast
2 Duck Breasts, preferably free range from your local farmers market
3 Tb soy sauce
2 Tb honey
2 tsp rice wine vinegar
1 Tb Basics Fuirst Asian BBQ Rub
Score fat layer of duck breasts in a crisscross pattern. Mix soy sauce, honey, vinegar and Asian BBQ Rub in a small bowl. Rub over duck breasts on both sides. Pour excess marinade over duck and let sit refrigerated for 20 minutes to several hours.
Heat barbecue coals or grill pan until hot. Cook the duck skin-side down for 5 minutes to render the fat off and sear the skin. Turn and cook an additional 5-10 minutes until duck is medium rare. Remove to a cutting board and let rest for five minutes. Slice on the diagonal and serve. Serves 4.
Filed Under: food chatter - Sue Fuirst @ 1:30 pm
Tags: basil, bread, mozzarella, tomatoes, vegetarian, zucchini
Filed Under: food chatter,Tandoori spice blend - Sue Fuirst @ 12:20 pm
Remember The Journal News article from August 27, 2008? You know, the one where the contestants from the Locally Grown Recipe Contest are featured? There I am on the front page with a group of perfectly-posed friends enjoying my infamous tailgate sandwich. Well, this weekend calls for The Tailgate Sandwich. My middle son’s Senior Prom, his high school graduation and Father’s day are all squished into one busy weekend and I need a do-ahead, crowd-pleaser – and as it’s Ethan we’ll be celebrating, it should be vegetarian and sustainable too. This is a recipe that requires a visit to the farmer’s market. Click the link and enjoy!
(Saving you a piece Matt.)
Tags: burger, turkey
Who doesn’t love a burger. A burger on the grill oozes summer. The deliciousness of a medium rare cheeseburger is something I covet. Here’s the buzz kill, beef is bad for both our bodies and the environment. Beef has a very high carbon foot and we all are aware of the health risks. Turkey burgers are a great alternative. I favor flavoring these with a light hand so the taste is subtle, almost scented, but feel free to add more seasoning if you prefer. I include ketchup or chutney here to add moisture, but this too is not essential. Experiment. Trust your taste buds. Devour.
Tandoori Turkey Burgers
1 – 1/2 lbs ground turkey
1 scant tablespoon Basics Fuirst Tandoori Seasoning
1/4 cup ketchup or chutney, optional
Gently mix together ground turkey, Basics Fuirst Tandoori Seasoning and ketchup. Form into four 6-oz burgers. Spray generously with cooking spray to avoid sticking. Grill in preheated grill pan or outside barbecue until cooked through. Serve on burger buns or over fresh field greens. Serves 6.