Roast Duck With Cranberry Glaze

Ingredients: 4-6

Servings Size

·        

Update

• 1 1/2 cup scranberries
• 1/2 cup honey
• 2 cups water
• 4 lbs duck
• 3 inches strip orange peel
• 1 medium onion
• salt & freshly ground black pepper, as desired
• 1/3 cup white wine
• 1/2 cup sugar
• 1 tablespoon balsamic vinegar

Directions:

1        Rinse the cranberries carefully under running water, and pick them over to remove any that have spoiled.

2        Mix one cup of cranberries, the honey, and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.

3        Preheat the oven to 350°F Remove the gizzard, heart, and liver from the duck and set aside. Put the orange peel, half the onion, and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze.

4        Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.

5        While the duck is roasting, make a broth with the innards: roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper, and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.

6        Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar, and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.

7        When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.

8        Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.

9        Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.

10    Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.

Kind of Recipe: Steamed or Baked Butter Fish (Pomfret) with Specia...

Kind of Recipe: Steamed or Baked Butter Fish (Pomfret) with Specia...: "Butter fish, also known as pomfret or white pomfret fish, is healthy and deliciously tender when steamed or baked in the oven (recipe provi..."

reciperesepmakanan: Steamed or Baked Butter Fish (Pomfret) with Specia...

reciperesepmakanan: Steamed or Baked Butter Fish (Pomfret) with Specia...: "Butter fish, also known as pomfret or white pomfret fish, is healthy and deliciously tender when steamed or baked in the oven (recipe provi..."

Steamed or Baked Butter Fish (Pomfret) with Special Thai Sauce

Butter fish, also known as pomfret or white pomfret fish, is healthy and deliciously tender when steamed or baked in the oven (recipe provides instructions for both cooking methods). This butter fish recipe is very easy to make, and the results are gourmet delicious! If you have banana leaves, wrap the fish in a banana leaf before cooking (tin foil can be used as a substitute). Includes a special Thai fish sauce recipe that is tantalizingly Thai. So give this easy fish recipe a try - you won't be disappointed!

Ingredients:

·         SERVES 2 (since these fish are fairly small, I portion out 1 fish per person)

·         2 butter fish (also called "pomfret" or "white pomfret"), thawed if frozen (see cleaning instructions below)

·         2 banana leaves (OR 2 sheets tin foil if steaming the fish) - for more on banana leaf, see below

·         1/4 tsp. sea salt

·         1 Tbsp. fresh lemon or lime juice

·         SAUCE FOR FISH:

·         2 green (spring) onions, sliced (including the green stem)

·         1/2 to 1 fresh red chili, depending on how spicy you want it

·         3 kaffir lime leaves (cut out the hard central stem and only include the soft leaf)

·         3-4 cloves garlic, minced, or 1/2 Tbsp. bottled pureed garlic

·         1 Tbsp. lemon or lime juice

·         2 Tbsp. fish sauce

·         1/2 loosely-packed cup fresh basil leaves

·         4 Tbsp. coconut oil - OR walnut, almond, olive, or other healhy, good-tasting oil

·         optional: 1 tsp. butter (this makes the sauce richer-tasting)

·         2 Tbsp. soy sauce

·         TO GARNISH:

·         lemon/lime slices

·         sprinkling of fresh basil (other toppings: spring onions cut thinly lengthwise, and fresh-cut chili)

Preparation:

For more on how to buy and cook with banana leaf, see: Cooking with Banana Leaf - Tips and Practical Advice.

1.      If the fish has already been cleaned, skip this step and go on to #2. To clean the fish:Lay it flat on a cutting board. Using a sharp knife, slice off about 1/4 inch strip from the underside of the fish - the section between the head and lower fin. Now slide your knife into this cut to open up the inner pocket of the fish. Using your index finger, reach in and pull out the guts from this pocket and discard. Then rinse the fish well with water, set aside, and do the same for the other fish.

2.      Using a sharp knife, score the fish by making some vertical cuts (3-4) down both sides of the fish. Cut through the skin until your knife reaches the bone/ribs.

3.      Squeeze lemon or lime juice over the fish, then sprinkle with salt.

4.      Cut the banana leaf into 2 "sheets" large enough to wrap the fish individually. Place the fish in the center of the leaf and wrap (as if wrapping a present). To keep the leaf closed, simply turn it seam-side down. If you don't have banana leaf, wrap with tin foil.

5.      To steam the fish: Place the wrapped fish directly in a bamboo steamer (or other type of steamer), seam-side up. Once in the steamer, open up the banana leaf or foil so that steam can penetrate the fish. Cover steamer with lid and steam on high heat for 10 minutes. Note: If your steamer is small, you will have to steam the fish one at a time, keeping the first one warm in the oven while you steam the second.

6.      For baked fish: Place the banana leaf-wrapped fish in a glass casserole dish (uncovered) and bake in a preheated oven at 375 for 12-15 minutes. If using tin foil, you can place the wrapped fish (seam-side up) directly on your oven rack, or place in a dish if you're worried some of the juices may escape.

7.      While fish is cooking, make the sauce by placing all sauce ingredients in a food processor or chopper (if you don't have one, simply mince everything as finely as possible and stir together). Process well.

8.      Pour the sauce into a sauce pan and gently heat up. You needn't boil the sauce, just warm it through.

9.      Do a taste test, adding more fish sauce if not salty enough, or more lemon/lime juice if too salty. If it's not spicy enough, add more fresh-cut chili.

10.  You can serve this fish a number of ways. For casual dining: Leave the fish in the banana leaf (just pour off the extra juices). Carefully lift both fish and banana leaf (an egg lifter works well for this), and place them on a plate. Either pour the sauce over, or serve it separately, spooning it over the fish as you eat. Garnish with fresh basil, plus spring onions and fresh-cut chili, if desired.

For more formal occasions: Cut a fresh "sheet" of banana leaf. Rinse it off with hot water (this will clean it and "green it up"), pat dry, and place it on a plate. Lift the fish out of the used leaf and place on the fresh one, then pour the sauce over. Garnish with lemon or lime slices, plus fresh basil, spring onion or chili, if desired. ENJOY!

Hot and Spicy Chicken Wings

For those who love all the heat and fire that a chicken wing can deliver, we offer you this recipe. Hot sauce heat levels vary considerably, so choose wisely!

Ingredients

·         1  cup cayenne pepper sauce (hot sauce)

·         1  teaspoon garlic salt

·         24  chicken drummettes

·         2  tablespoons butter or margarine

·         1  cup Original Bisquick® mix

·         3/4  teaspoon onion salt

·         1/2  teaspoon pepper

·         1/4  teaspoon cayenne pepper

·         Blue cheese dressing

Directions

Stir together hot sauce and garlic salt until blended. Pour over drummettes  cover and refrigerate at least 4 hours but no longer than 24 hours.

Heat oven to 450ºF. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven  Stir together Bisquick mix, onion salt and peppers. Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.

Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing

reciperesepmakanan: Blackened Red Snapper

reciperesepmakanan: Blackened Red Snapper: "You will want to have your grill as hot as you can get it for this recipe. The idea is to get the seasonings to blacken before you flip the ..."

Blackened Red Snapper

You will want to have your grill as hot as you can get it for this recipe. The idea is to get the seasonings to blacken before you flip the red snapper. Then serve it up with the lemon-butter sauce.

Ingredients: Serves 4

·         2 red snapper fillets, halved

·         1/2 cup margarine or butter

·         2 tablespoons lemon juice

·         1 tablespoon parsley, minced

·         1 teaspoon paprika

·         1/8 teaspoon cayenne

·         1/8 teaspoon salt

·         1/8 teaspoon garlic salt

·         1/8 teaspoon thyme

·         1/8 teaspoon onion salt

·         1/8 teaspoon oregano

·         dash of black pepper

Preparation:

Mix together paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper. Sprinkle over each side of the red snapper. Oil grill grate and preheat. Bring lemon juice to a boil. Remove from heat and add margarine. Mix well. Grill red snapper until done. About 4 minutes per side. Remove fish from grill. Add parsley to lemon butter. Spoon about 1 1/2 tablespoons of butter mixture over each piece of fish and serve.

reciperesepmakanan: Perfect Tempura

reciperesepmakanan: Perfect Tempura: "While tempura is distinctly Japanese, it's believed the technique of dipping foods in batter and deep-frying them in oil was brought to Japa..."

Perfect Tempura

While tempura is distinctly Japanese, it's believed the technique of dipping foods in batter and deep-frying them in oil was brought to Japan in the late 16th century by Portuguese and Spanish missionaries and traders. The word tempura is derived either from the Portuguese word tempora, or Lent--the time when missionaries would eat fish instead of meat--or from the word templo, meaning church. Either way, this light, crispy, golden batter is a completely Japanese cuisine!

The secret to making perfect tempura is to maintain a constant temperature with the cooking oil by frying no more than a few pieces at a time. Ice cold water prevents the batter from soaking up too much oil. This recipe is especially delectable with fish or shrimp. If using vegetables, cut them into 1/2-inch pieces first.

2-3 egg yolks
1 cup bread flour
1 cup ice water
vegetable oil

1. Whisk together water and eggs. Gently whisk in flour until just incorporated. Do not overmix. The batter will be a little lumpy, which is fine.
2. Set a wire rack over a pan or plate lined with paper towels.
3. Fill a large wok or skillet with vegetable oil to a level that is twice as high as the tallest piece of food to be fried. Place over medium-high heat until oil reaches a frying temperature of 340 F. (If you don't have a thermometer, you can test the oil temperature by dropping bits of batter into the oil. If the batter sinks to the bottom, then rises, the oil isn't hot enough. If the batter sinks halfway, then quickly rises to the top, the oil is ready).
4. Dip each piece in batter, shake off excess, and fry until medium beige or light golden brown. Be careful not to crowd the wok or skillet, or let pieces touch. Remove and transfer to wire rack. Repeat steps for remaining pieces, taking care to skim off excess bits of floating batter (they can reduce oil temperature).
5. Serve tempura immediately.

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reciperesepmakanan: Shrimp Dipping Sauce

reciperesepmakanan: Shrimp Dipping Sauce: "This is a recipe for Japanese-style dipping sauce. Serve this sauce with grilled or boiled shrimp. INGREDIENTS: 1 cup mayonnaise 2 tbsp ..."

reciperesepmakanan: Scallion-Stuffed Beef Rolls

reciperesepmakanan: Scallion-Stuffed Beef Rolls: "12 scallions, white parts only, cut diagonally into 11/2-inch pieces 1/2 cup sugar 1/2 cup dark soy sauce 1/2 cup rice vinegar 1 tbsp fi..."

reciperesepmakanan: Duck Soup

reciperesepmakanan: Duck Soup: "Original Recipe Yield 12 servings Ingredients 1 (4 pound) wild duck, whole 4 cups duck blood 8 cups water 1 teaspoon salt 1 stalk celer..."

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reciperesepmakanan: Scallion-Stuffed Beef Rolls: "12 scallions, white parts only, cut diagonally into 11/2-inch pieces 1/2 cup sugar 1/2 cup dark soy sauce 1/2 cup rice vinegar 1 tbsp fi..."

reciperesepmakanan: Resep Kambing Guling

reciperesepmakanan: Resep Kambing Guling: "Bahan-bahan : 1 ekor kambing muda yang sedang besarnya, buang kepala, kaki, jeroan dan kulitnya. 1/4 kg ketumbar disangrai dan dihalu..."

reciperesepmakanan: Broiled Red Snapper With Cajun

reciperesepmakanan: Broiled Red Snapper With Cajun: "This easy broiled red snapper recipe is simply seasoned with a little oil and Cajun or Creole seasonings. Top the fish off with a shrimp sau..."

Grilled Duck Breast with Mango Chutney

Ingredients

• 4 (6-ounce) boneless duck breasts
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• mango chutney

Preparation

Prepare grill. Score the skin of the breasts in a crosshatch pattern; season with salt and pepper. Grill over medium-high heat 4 minutes on each side or until desired degree of doneness. Remove duck to a serving platter, and cover with foil. Let stand 10 minutes before slicing. Serve with Mango Chutney.

Duck Soup

Original Recipe Yield 12 servings

Ingredients

• 1 (4 pound) wild duck, whole
• 4 cups duck blood
• 8 cups water
• 1 teaspoon salt
• 1 stalk celery, cut into 2 inch pieces
• 1 sprig chopped fresh parsley
• 1 cup heavy cream
• 5 whole allspice berries
• 2 whole cloves
• 16 ounces pitted prunes
• 1/2 cup raisins
• 1 tart apple - peeled, cored and chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon white sugar
• salt and pepper to taste
• 1 tablespoon fresh lemon juice

Directions

1. Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
2. Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
3. Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
4. Mix in prunes, raisins and apple. Simmer for 30 minutes.

In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar. 

Scallion-Stuffed Beef Rolls

12 scallions, white parts only, cut diagonally into 11/2-inch pieces
1/2 cup sugar
1/2 cup dark soy sauce
1/2 cup rice vinegar
1 tbsp finely minced fresh ginger
1 lb beef top round, sliced paper-thin at an angle into 5x1½-inch strips
Sprinkle of salt

1. Heat oven to 425F and place oven rack in highest position. Lightly spray a baking pan with cooking spray and set aside.

2. Blanch scallions in boiling water for 1 minute. Drain and pat dry. Sprinkle with salt and set aside.

3. In a medium saucepan over medium-high heat, bring sugar, soy sauce and rice vinegar to a boil for two minutes. Remove from heat and stir in ginger. Return to heat and boil for 2-3 minutes longer, or until mixture has reduced enough to coat the back of a spoon. Remove from heat and set aside.

4. Arrange beef slices on a plastic cutting board or piece of plastic wrap. Place one scallion piece across each slice at the end closest to you. Tightly roll up beef around scallion to form a log. Repeat with remaining beef slices and scallions.

5. Place rolls in a shallow baking dish, seam-side down. Pour marinade over them, turning carefully to coat. Cover with plastic wrap and place in refrigerator for 15 minutes to 1/2 hour.

6. Remove rolls from marinade, allowing excess to drip off (save marinade). Arrange rolls seam-side down on prepared baking pan. Bake in oven 4-5 minutes, turning once with tongs, until beef develops a brown crust. Meanwhile, return marinade to saucepan and bring to a boil. Immediately remove from heat and set aside.

7. Pour warm marinade into a shallow serving dish and arrange rolls in sauce. Serve warm.

Shrimp Dipping Sauce

This is a recipe for Japanese-style dipping sauce. Serve this sauce with grilled or boiled shrimp.

INGREDIENTS:

• 1 cup mayonnaise
• 2 tbsp ketchup
• 1/2 tsp Japanese togarashi powder / cayenne pepper
• 1 tsp garlic powder
• Salt/Pepper

PREPARATION:

Blend all the ingredients in a bowl. Add some salt and pepper to adjust the taste

Slow Cooker Pepperoni Pizza Dip

Ingredients

·         1  jar (14 ounces) pizza sauce

·         1  cup chopped turkey pepperoni, (from 6-ounce package)

·         8  medium green onions, chopped (1/2 cup)

·         1/2  cup chopped red bell pepper

·         1  can (2 1/4 ounces) sliced ripe olives, drained

·         1  cup shredded mozzarella cheese (4 ounces)

·         1  package (8 ounces) cream cheese, softened and cubed

·         Broccoli flowerets, cherry tomatoes and carrot sticks, if desired

Directions

Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.

Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.

Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not 

Cheese Crescent Triangles

Ingredients

·         4  oz tomato-basil feta cheese, finely crumbled (1 cup)

·         2  tablespoons finely chopped green onions

·         1  egg, well beaten

·         1  can (8 oz) Pillsbury® refrigerated crescent dinner rolls

·         1  tablespoon grated Parmesan cheese

Directions

1.     Heat oven to 375°F. In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.

2.     Do not unroll dough; separate long roll into 2 shorter rolls at center perforations. Unroll 1 roll until 1 rectangle can be separated from roll. Refrigerate remaining dough. Press dough into 7 1/2x5-inch rectangle, pressing diagonal perforations to seal. Cut rectangle into 6 (2 1/2-inch) squares.

3.     Top each dough square with slightly rounded measuring teaspoon feta cheese mixture. Fold dough over filling, forming triangle; press edges to seal. On ungreased cookie sheets, place triangles 2 inches apart. Repeat with remaining 3 dough rectangles and feta cheese mixture.

4.     Brush tops with remaining beaten egg. Sprinkle lightly with Parmesan cheese.

5.     Bake 9 to 11 minutes or until golden brown. Serve warm.