Duck Meatloaf with Duck Bacon Chutney

Ingredients for Bacon Tomato Chutney:
8 strips duck bacon, cooked (reserve grease)
2 TBS butter
1 pint cherry tomatoes, slice on half
1/2 cup shallots, chopped
2 cloves garlic
3 TBS brown sugar
2 TBS balsamic vinegar
1 lemon, Large, juiced
1/2 tsp red crushed pepper flakes
1 TBS basil, chopped
salt and course black pepper, to taste



Meatloaf Mixture:
1 lb ground duck
1 egg, beaten
1 cup seasoned bread crumbs ( I use gluten free)
2 garlic cloves, chopped
1/3 cup shallots, chopped
1/3 cup red bell pepper, diced
1/4 cup parmesan cheese
4 TBS grease from duck bacon
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/8 tsp salt
1/8 tsp coarse pepper


Sauteed Broccoli Rabe:
3 TBS duck fat
1 heat broccoli rabe, washed, ends trimmed off, chopped
1 large garlic clove, chopped
1/8 tsp salt
1/8 tsp pepper

Directions:
1.  Fry bacon in non stick skillet until starts to brown (approx. 3-4 mins).  Flip and cook other side for additional 2-3 mins or until crispy brown.  Remove from skillet and place flat on dish.  Reserve grease.
2.  In a big mixing bowl add ingredients of meatloaf mixture.  Mix well.  Add to greased loaf pan.  Bake in 350 degree preheated oven for 35-40 mins or until completely cooked in center.
3.  In same skillet used to cook bacon add butter, tomatoes and shallots.  Saute for approx. 10-12 mins.  Add garlic, saute for addition 2 mins.  Add chopped bacon, brown sugar, balsamic vinegar, lemon juice, red crushed pepper flakes and basil.  Stir and cook down until thickens, approx. 5 mins.
4.  To make Broccoli Rabe:  In skillet add duck fat.  Heat on med/high heat.  Add chopped broccoli rabe, saute for approx 10 mins.  Stir.  Add garlic and season with salt and pepper, to liking.

Wilted Butter Lettuce with Pancetta

Ingredients:
2 TBS olive oil
2 TBS butter
1/4 lb pancetta, diced
1/2 cup leeks, sliced
1 tsp garlic
1/4 tsp red pepper flakes
1/4 cup fresh parsley leaves, unpacked
2 heads butter lettuce, chopped
1 tsp fresh lemon juice
1/8 tsp salt

Directions:
1.  In large skillet add oil and butter.  Heat on med/high heat for approx 1 min or until butter melts.  Stir.
2.  Add diced pancetta and leeks.  Saute until pancetta becomes browned.  Add garlic, red crushed pepper and parsley.  Stir and saute for additional 1-2 mins.
3.  Add chopped butter lettuce.  Saute for just about 1 min or until it becomes wilted.  Stir.  Add lemon juice.  Season with salt.  Toss and serve

Stuffed Chicken with Brie Waldorf Salad

This is my Waldorf Stuffed Brie Chicken Salad with wilted Spinach.  I created this recipe with a twist, from the famous "Waldorf" Salad using California Walnuts. The nutty crusted walnut exterior is surrounding a creamy brie sweet raisin and fresh cilantro herb interior, served on a "warm" spinach bed and side of an apple/celery/raisin "chilled" crunch salad.  It is the perfect combination, even for the most elite crowd.  #WaldorfSaladRefresh  @CAWalnuts


8 chicken cutlets
1 egg, beaten
5 ozs creamed brie cheese

Breading:
1 cup seasoned bread crumbs
1 cup walnuts
salt and pepper

Filling:
1 cup cilantro, unpacked
1/4 cup walntus
1/2 cup raisins
zest from 1 lemon

Salad:
2 stalk celery
1 red skin apple, cubed
1/4 cup whole walnuts
1/2 cup cilantro, unpacked
1/2 cup raisins

Dressing:
5 TBS mayo
2 TBS sugar
2 TBS vinegar
juice from 1 lemon
1/8 tsp coarse pepper

Spinach:
16 ozs fresh spinach
1 clove garlic, crushed
2 TBS butter
salt and pepper

Lemon Cheesecake

Crust:
2 Cups graham cracker crumbs ( I use gluten free)
3 TBS Brown sugar
6-8 TBS melted butter


Cheesecake filling:
2 (8 ozs) packages of cream cheese
16 ozs ricotta cheese (whole milk)
2 cups shredded cheddar cheese (I use Cabot Cheddar)
3/4 cups sour cream
1 1/4 cups white sugar
3 large eggs
1/2 cup heavy cream
1 tsp vanilla
2 TBS flour

Glaze:
1 can Lemon Pie Filling
1 cup fresh blueberries

Directions:

1.  Preheat oven to 350 degrees.  Grease a 10 inch spring form pan  (bottom and around sides)
2.  In large bowl add ingredients to crust.  With fork mix well to incorporate well.  (start with less butter, then add as needed) Spread mixture into pan evenly across bottom and along sides, pressing firm.  Bake in oven 10 mins.  Remove
3.  In food processor or large bowl with electric mixer, add cheeses.  Pulse or mix well until fully blended.  Add sugar, eggs and cream.  Mix well.  Add vanilla and flour, Mix.  Scrap sides to make sure everything gets mix together.  Pour into spring form pan on top of crust.  
4.  Bake in oven on middle rack for approx. 55-60 mins.  Place an oven safe dish filled with water on bottom shelf.  This will help keep moisture in oven and prevent cake from cracking.
You can stick a toothpick in center of cake to see if it is done.  Toothpick should come out clean,  not wet.  
5.  When cake is done shut off oven.  Let cake sit in oven with door cracked for 1 hour.  Remove and let cool completely.  Remove side of spring form pan.  Refrigerate for few hours, or overnight before serving. 
6.  Add can of lemon pie filling to center of cheesecake.  Add fresh blueberries in center. 

Serves 8-12

Ricotta Stuffed Squash Blossoms with Ratatouille

 

 

Ingredients:

8 Squash blossoms, rinsed well, Squash, stems and buds removed (reserve squash)

(I use 4 green squash and 4 yellow squash for my ratatouille)

1 cup yellow squash, cubed

1 cup green squash, cubed

1 small onion, chopped

2 cloves garlic, chopped

1 cup eggplant, cubed with skin

1 red bell pepper, cubed

1 cup grape tomatoes

1 28 oz crushed tomatoes

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/2 cup sun dried tomatoes, packed in olive oil (Julienne).

1/4 tsp red crushed pepper flakes, or to liking

1/4 cup grated cheese

8 cubes of mozzarella cheese

1/2 cup ricotta cheese

1/4 cup sun dried tomatoes, packed in olive oil (chopped fine)

1 egg yolk

2 TBS fresh parsley, chopped

salt and pepper, to taste

1 cup seasoned bread crumbs

1/2 cup flour

1/2 cup water

1/2 tsp baking powder

fry oil (approx. 1/2 - 3/4 cup) Depending on size of skillet

1 lb favorite pasta, cooked

 

Directions:

1.  In large skillet add 4 TBS fry oil.  Heat on med/high.  Add squash, onions, garlic, eggplant, peppers, grape tomatoes.  Saute until soft (approx. 10-15 mins).  Add crushed tomatoes, parlsey, basil and sun dried tomatoes,  stir.  Season with salt and pepper.  Lower heat and simmer for 20 mins.  Add grated cheese, stir and cover until ready to use.

2.  In medium size bowl fold together ricotta cheese, 1/4 cup sun dried tomatoes, egg yolk, parsley, salt and pepper.  Put aside

3.  In separate medium size bowl add bread crumbs.

4.  In separate medium size bowl whisk together flour, water and baking powder.  Season with pinch of salt.

5.  In small skillet add oil.  Heat on med/high. 

6.  Carefully open blossoms.  Place a piece of mozzarella cheese in center.  Add approx. 1 heaping TBS of ricotta filling into center.  Place blossom in batter and spoon on to cover completely.  Place blossom into crumbs and cover completely, pressing gently so crumbs stick.  Place blossom in hot oil.  Fry approx. 1 min or until browns.  With tongs, rotate to fry all sides.  Repeat process with additional blossoms.  Place on paper towel to drain excess oil. 

 

 Note:  Blossoms can be found at most produce markets or Farms           

           Stems can be replaced for decoration for plating

           Serve with ratatouille and pasta.  Serves 4

 

 

 

 



 

 

Wild Rice and Beef Cheesy Soup

Ingredients:
2 c wild rice, cooked
4 tbs Canola Oil
2 lbs beef stew chunks
1 1/2 c celery, chopped
1/2 large spanish onion, chopped
3 cloves garlic, chopped
3 tbs flour
1/4 c balsamic vinegar
32 oz beef broth
2 c frozen peas, thawed
1/4 c fresh parsley, chopped
1 c shredded mild cheddar cheese

Directions:
1.  In large skillet add oil.  Heat on med/high heat
2.  Add beef.  Season with salt and pepper.  Sear until brown on all sides (approx 10 mins).
3.  Add celery, onions and garlic.  Saute 10 mins.  Stir
4.  Sprinkle flour over top to meat and veggies.  Stir and saute for approx 5 mins.
5.  Deglaze pan with balsamic vinegar.  Scape bottom of pan to loosen any stuck pieces of meat or veggies.
6.  Add beef broth and peas.  Stir and simmer until thickened (approx. 20 mins)
7.  Add parsley and cheese.  Stir or whisk cheese into broth until dissolved.  Serve in individual bowls.  Top with 1/4 cup of wild rice. 

Serves 6
 

Chorizo Bacon Double Burger with Beer Glazed Pickles and Onions