Welcome to our "new" recipe page where newly developed recipes will be highlighted and previewed. These are recipes that are not in the original "Food With An Attitude" cookbook but may be used in future editions.

Although these recipes have been kitchen-tested, there are, like all good recipes, under constant revision to improve the quality, taste, and presentation. You're invited to experiment with them also.

(Chef's Note: This page is constantly under construction with new recipes being added as time permits. If you would like to receive new recipes as they are published, please e-mail us to join our mailing list.)

Chef Michael

Thanksgiving 2004


Smoked Corn Chowder With Andouille & Leeks


6 ears fresh corn

5 cups chicken stock

3 tablespoons unsalted butter

2 sprigs fresh thyme

3 cups diced leeks, white part only

2 bay leaves

1½ pounds Yukon Gold potatoes, diced

2 sprigs fresh parsley

2 stalks celery, diced

Kosher salt

1/2 pound Andouille sausage, diced

Cracked black pepper


1 cup heavy cream


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.

Pineapple Orange Glazed Duckling



1 5- to 6-pound duckling

1 cup orange juice

1/2 cup kosher salt

1 bunch fresh thyme

1 cup pineapple juice

6 cloves garlic, minced

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.


Curry Turkey Pot Pie



2 to 3 cups cubed cooked turkey (or chicken)

1 1/2 cups turkey stock

2 medium Yukon Gold potatoes, peeled and cubed

1/2 cup milk

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

1 cup chopped onion

1/2 teaspoon kosher salt

1 cup chopped celery

1/2 teaspoon cracked black pepper

2 stalks celery, diced

2 9-inch refrigerated pie crusts


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.

Corned Beef Hash Benedict



1 pound cooked corned beef

1 teaspoon cracked black pepper

2 medium Yukon Gold potatoes,
peeled and cubed

1 teaspoon dried thyme
1 Vidalia or Maui Onion, diced  
2 tablespoon unsalted butter, divided 8 jumbo eggs
1 jalapeño pepper, seeded and diced 2 cups water
1 tablespoon Worcestershire sauce 1 teaspoon kosher salt
1 tablespoon hot sauce 2 teaspoons white vinegar

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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