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Smoked Corn Chowder With
Andouille & Leeks
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Ingredients |
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6 ears fresh corn |
5 cups chicken stock |
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3 tablespoons unsalted butter |
2 sprigs fresh thyme |
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3 cups diced leeks, white part only |
2 bay leaves |
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1½ pounds Yukon Gold potatoes, diced |
2 sprigs fresh parsley |
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2 stalks celery, diced |
Kosher salt |
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1/2 pound Andouille sausage, diced |
Cracked black pepper |
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1 cup heavy cream |
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Method |
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Carefully peel back the cornhusks and remove silk. Soak corn ears in
cold water for at least one hour. Drain and fold husks back over
ears, securing with kitchen twine. Smoke corn at 225° F. over
hickory or mesquite for one to 1 1/2 hours. Remove corn from smoker
and remove kernels from ears, reserving kernels and any liquid.
Using a camp stove or the top of a smoker box, melt butter in a
large Dutch oven over medium heat. Add leeks, potatoes, celery and
Andouille; cover and cook until leeks and celery soften, about 10
minutes. Add stock and herbs; season to taste with salt and pepper.
Bring to a simmer; cover and cook for 10 to 15 minutes or until
potatoes are barely tender. Add corn and cook five minutes. Add
cream and return to a simmer. Remove herb sprigs and bay leaves
before serving. |
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Pineapple Orange Glazed Duckling
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Ingredients |
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1 5- to 6-pound
duckling |
1 cup orange juice |
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1/2 cup kosher salt |
1 bunch fresh thyme |
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1 cup pineapple juice |
6 cloves garlic, minced |
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Method |
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Combine salt, pineapple juice, orange juice, thyme and garlic in a
large non-reactive container. Mix well to dissolve salt.
Quarter the duck, removing the spine, wings and as much fat as
possible. Score the duck skin in several areas without cutting the
meat. Place the duck quarters in a resealable food bag and add the
marinade. Brine the duck, refrigerated, for four to six hours. Drain
duck, reserving marinade.
Fit a
steamer basket into a large stockpot and reserved marinade and water
or duck stock, if needed, to make two inches of liquid. Bring liquid
to a boil. Add the duck quarters, cover and reduce heat to medium
low. Steam the duck for 45 minutes.
Prepare the grill for high heat direct cooking. Place a large cast
iron skillet on the grill and preheat to a high temperature (475°
F.) Place the duck legs, skin side down, into the skillet and cook
for 10 minutes. Add the breasts, skin side down, and cook for
another eight minutes or until the duck has a deep mahogany color
and the skin is crisp.
Remove the duck from the skillet and allow it to rest, loosely
covered with foil.
Serve
with Sugar Snap Peas; Apple & Spice Caramelized Potatoes; and Apple
Dressing.
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Curry Turkey Pot Pie
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Ingredients |
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2 to 3 cups cubed
cooked turkey (or chicken) |
1 1/2 cups
turkey stock |
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2 medium Yukon Gold
potatoes, peeled and cubed |
1/2 cup milk |
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2 medium Red Bliss
potatoes, peeled and cubed |
3 tablespoons flour |
| 1 15-ounce
can peas and carrots |
1 teaspoon
curry powder or
1 teaspoon Garam Masala (for a milder flavor) |
| 3
tablespoons unsalted butter, divided |
2
tablespoons dried parsley
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1 cup chopped onion |
1/2
teaspoon kosher salt |
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1 cup chopped celery |
1/2 teaspoon cracked
black pepper |
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2 stalks celery, diced |
2 9-inch refrigerated
pie crusts |
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Method |
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Preheat oven to 400° F. Boil potatoes in salted water until barely
tender. Add drained peas and carrots. Cook two minutes, drain and
reserve.
In a
medium sauté pan over medium heat, melt one tablespoon of butter.
Add celery and onions and cook until onion is translucent. In
another saucepan, heat stock and milk to a low simmer. Add two
tablespoons of butter to the celery and onions and cook until
melted. Add the flour and curry. Cook for two to three minutes. Add
the parsley, salt, pepper, peas, carrots and potatoes. Add chicken,
stock and milk mixing well to combine.
Roll
out pie crust into a 11 1/2-inch round and place in pie plate. Pour
chicken mixture into pie plate and top with second pie dough. Make
two or three slits in the dough to allow steam to escape.
Place
in oven on a cookie sheet and cook until mixture is hot and pastry
has browned, about 30 minutes. |
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Corned Beef Hash Benedict
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Ingredients |
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1 pound cooked
corned beef |
1 teaspoon cracked black pepper |
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2 medium Yukon Gold
potatoes,
peeled and cubed |
1 teaspoon dried thyme |
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1 Vidalia or Maui Onion, diced |
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2 tablespoon unsalted butter, divided |
8 jumbo eggs |
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1 jalapeño pepper, seeded and diced |
2 cups water |
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1 tablespoon Worcestershire sauce |
1 teaspoon kosher salt |
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1 tablespoon hot sauce |
2 teaspoons white vinegar |
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Method |
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Chop
corned beef into one-inch cubes and process in food processor until
crumbly. In a medium sauté pan over medium heat, sauté onion and
jalapeño in one tablespoon of butter until the onion is translucent.
In a medium saucepan, boil potatoes until tender, about 10 minutes,
drain.
When
potatoes and onion has cooled, combine all the ingredients in a
medium mixing bowl and mix well.
Form
hash mixture into small patties, about 1/3 cup each. Cover with food
film and refrigerate for at least 30 minutes. (May be prepared one
day ahead and refrigerated.)
In a
medium sauté pan over medium heat, melt one tablespoon of butter and
brown the patties on both sides until golden brown. Hold in a low
oven until service.
In a
medium skillet, add two cups of water, one teaspoon kosher salt and
two teaspoons white vinegar. Bring to a low simmer and poach eggs
until done to desired consistency.
To
serve, place two hash patties on plate, topping each with poached
egg and drizzle with Hollandaise sauce.
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