DUCK CHOWDER

duck-chowder

DUCK CHOWDER
 
Author:
Ingredients
  • BROTH:
  • DUCK BONES/LEFTOVERS.
  • ONE GALLON CHICKEN BROTH.
  • 2 SECTION CARLIC.
  • 1 TABLESPOON BRISTOL BAY SEAFOOD SEASONING (NOTE THIS PRODUCT HAS NO SEAFOOD IN IT, ITS JUST THE PERFECT BLEND OF SHALLOT, SEASALT, WHITE PEPPER, A HINT OF DILL) BRILLIANT.
  • ½ CUP WHITE SHERRY OR CHABLIS.
  • ½ APPLE PEEL ON.
  • ½ ORANGE PEEL ON.
  • 6 SMALL YELLOW PEPPERS CUT IN HALF SEEDS ARE O.K. YOU WILL STRAIN LATER.
  • ½ TABLESPOON OREGANO.
  • ½ TABLESPOON TYME.
  • SOUP FIXINGS:
  • ARROW ROOT OR CORN STARCH.
  • ONE EGG.
  • CHOPPED BACON.
  • CHOPPED ONION.
  • CHOPPED CARROT.
  • CHOPPED CELERY.
  • PEELED OR NOT CUBED POTATOES IN BOWL OF COLD WATER (6 LARGE FOR HEARTY OR 4 LARGE FOR .BROTHY, YOUR CHOICE OF TEXTURE.
  • KODIAK CAJUN SEASONING
  • ONE CUP OF HEAVY CREAM.
Instructions
  1. ON A LOW ROLLING BOIL WITH LID OFF, BOIL YOUR BROTH FOR TWO HOURS,
  2. TASTE YOUR BROTH AND MAKE SURE IT IS FULL FLAVOR, IF IT SEEMS LIGHT ON THE FLAVOR ADD A LITTLE CHICKEN BROTH BASE TO GIVE IT A FULL FLAVOR.
  3. IN A LARGE CULLENDER STRAIN BROTH TO REMOVE ALL BONES ETC IN POT INTO A CLEAN POT. RINSE ORIGINAL POT OUT AND RESTRAIN THROUGH A TIGHT STRAINER TO REMOVE ANY SEEDS FROM PEPPERS SO THE BROTH IS CLEAR AND RETURN TO STOVE ON LOW ROLLING BOIL.
  4. STRAIN POTATOES AND ADD TO BROTH FOR 20 MINUTES.
  5. IN A CAST IRON PAN SEAR BACON AND ONION TILL CARMELIZED AND BACON IS FULLY COOKED, NO LIMP FAT PEACES.
  6. NOW ADD 1 TABLESPOON OF KODIAK CAJUN TO THE SKILLET AND STIR AND COOK TILL DONE.
  7. ADD REMAINING VEGETABLES TO CAST IRON SKILLET AND ADD ½ CUP OF BROTH TO THE REMAINING VEGETABLES. WHEN THEY ARE, FORK DONE BUT STILL A LITTLE FIRM ADD TO STOCK POT AND STIR.
  8. IN A SMALL BOWL ADD ½ CUP ARROW ROOT AND ONE EGG, SWISK TILL RUNNY. SLOWLY ADD TO STOCK POT STIRING CONTINUALLY, TILL THICKENED.
  9. REDUCE HEAT TO LOW AND ADD HEAVY CREAM, PUT LID ON AND LET SIMMER FOR 15 MINUTES.
  10. BEST SERVED WITH HOMEMADE BREAD OR OYSTER CRACKERS.
  11. BON APPETIT…

 

SLOW OVEN ROAST CORNED BEEF

slow-oven-roast-corned-beef

 

 

SLOW OVEN ROAST CORNED BEEF
 
Author:
Ingredients
  • For Aging:
  • 4 cups olive oil
  • 4 cups balsamic vinegar
  • ¾ cup Aurora Borealis Sea Salt Medley
  • ¼ cup Denali Blend Seasoning
  • 2 teaspoons Kodiak Cajun Blend
  • ½ cup medium brown sugar
  • 1 stick cinnamon snapped into 4 pieces
  • 8 whole clove
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves
  • ½ teaspoon ground ginger
  • For Slow Roasting:
  • Julienne cut one medium red onion
  • Julienne cut 3 medium carrots
  • Julienne cut 3 stalks of celery
  • Julienne cut 6 strips of bacon
  • 2 cup beef broth
Instructions
  1. For Aging: Put all aging ingredients in an 8-qt. stock pot and bring to a high heat, enough to dissolve salt, sugar and allow spices to infuse into liquid. Turn off heat and allow to cool to 45 degrees. Place your brisket into a 2-gallon bag and poor cooled mixture into bag and place in container in the refrigerator for 5 days. Remove & rinse with cold water.
  2. For Slow Roasting: Place the beef broth on stove top in the Dutch Oven and bring to a boil. Set oven temperature to 300 degrees. When the broth has boiled gently place rinsed brisket into Dutch Oven and put lid on. Place in pre-heated oven at 300 degrees for 2 to 3 hours until fork tender. When fully cooked remove from oven let rest for 10 minutes and slice against the grain.
  3. Bon Appetit!

FRENCH BREAKFAST CROISSANT MUFFIN

french-croissant-breakfast-muffin

FRENCH BREAKFAST CROISSANT MUFFIN
 
Author:
Ingredients
  • Your Favorite Pop Can of Croissant Rolls
  • Large Muffin Tin Pan
  • Baking Spray
  • ½ cup shredded Favorite Gourmet Cheese
  • 6 Eggs
  • ¼ teaspoon Nutmeg
  • 4 Bacon Strips
  • ¼ teaspoon Portage Glacier Sea Salt & Pepper
Instructions
  1. Spray Pan and pre-heat oven to 350 degrees
  2. Lay the wide side of croissant in bottom of pan and leave tip hanging out to lay on top later.
  3. In a mixing bowl whip eggs, nutmeg, shredded cheese and Portage Glacier Sea Salt & Pepper. Whip till foamy.
  4. Place ½ strip of bacon in small pieces into each muffin tin on top of wide angled croissant.
  5. Pour egg mixture no more than ¾ full
  6. Gently lay Croissant tip over egg mixture
  7. Sprinkle with green onion
  8. Bake for 20 minutes till golden on top.
  9. I like to serve with a country gravy
  10. Bon Appetit!

 

SPAGHETTI SQUASH CARBONARA

spaghetti-squash-carbonara

SPAGHETTI SQUASH CARBONARA
 
Author:
Ingredients
  • 2 Tables Spoons Butter
  • 1 Cup Cooked Bacon Bits
  • 2 Garlic Clove Sections
  • ½ Red Onion
  • Portage Glacier Sea Salt & Pepper
Instructions
  1. Cut Squash lengthwise in half and using a spoon clean out center.
  2. Cut two sheets of foil enough to wrap each side to make a baking boat to seal.
  3. Place each half in center of foil boat.
  4. Season each side with Portage Glacier Sea Salt & Pepper
  5. Place 1 Table spoon of Butter in each center of squash
  6. Place 1 whole Garlic Section in each center of squash
  7. Place ½ cup Cooked Bacon Bits in each center of squash
  8. Place ¼ large cut Red Onion in each center of Squash
  9. Lightly dust top with Portage Glacier Sea Salt & Pepper again
  10. Wrap and seal each squash with the seams up and place on a baking pan
  11. Place in oven at 350 for one hour, then turn off oven and let stand in oven for 15 minutes
  12. Pull from oven and carefully open, should be fork tender.
  13. Using a fork pull and stir to create your Spaghetti Squash Carbonara Hearty Meal for two.
  14. Try some of these alterations, Smoked Turkey in place of Bacon, or Add smoked peppers and mushrooms in place of your bacon for a vegan alternative, Go wild and start enjoying the amazing creations with Spaghetti Squash…
  15. Bon Appetit