Cookin With The Cajun Grocer

BLOG MENU

FEED ME

Sunday November 8th, 2009

Rhena’s Roast Duck

If you prefer your ducks roasted, here is my mother’s recipe that I promise will satisfy any appetite. RHENA’S ROAST DUCK Makes 4 servings

4 teals or 2 mallards or pintail ducks
3 cloves garlic, slivered
Salt
Cayenne
2 cups coarsely chopped green bell peppers
2 cups coarsely chopped onions
1/2 cup dry sherry
All-purpose flour
4 strips thickly sliced bacon
1 cup chicken broth
8 ounces fresh mushrooms, sliced
1 pound tompinambours (Jerusalem artichokes), peeled (optional)
2 tablespoons chopped parsley

Make one or two slits (number depends on the size of the duck) in the duck breasts with a sharp, pointed knife. Insert one or two slivers of the garlic in each hole. Rub the outside and the cavities of the ducks with a liberal amount of salt and cayenne. Place the ducks in a large deep bowl. Combine the bell peppers and onions in another bowl and mix. Stuff half of the mixture in the duck cavities and put the remaining half around the ducks in the bowl. Add the dry sherry. Cover and refrigerate for at least four hours, turning the ducks once or twice in the marinade. Remove the ducks from the refrigerator, drain and reserve the marinade. Preheat the oven to 350 degrees. Dust each duck liberally with flour and set aside. Fry the bacon in a large cast-iron pot over medium heat until crisp. Remove and drain on paper towels. When the bacon is cool, crumble and reserve. Add the ducks to the pot and brown them in the bacon grease, turning often to brown evenly. Add the chicken broth and cook for 10 minutes. Add the reserved marinade, cover and bake in the oven for about one to one and a half hours, or until the ducks are tender. Baste occasionally with pan gravy and add more broth if gravy becomes dry. Add the mushrooms and the topinambours, cover and cook for 30 minutes, or until the topinambours are fork-tender. Remove from the oven. Add the reserved bacon and the parsley. Let the duck sit for 10 minutes before carving to serve.

Tuesday November 3rd, 2009

Duck, Andouille and Oyster Gumbo

Hey, the ducks are on the move as they begin their southern migration and the hunters are heading out to their camps along the marshland braces that border the Gulf of Mexico. If the avid sportsmen get their limit you can be sure there will be a pot of simmering gumbo on the stove, or maybe a pot of ducks have been shoved into the oven to slow-roast while the gentlemen banter back and forth about their day in the blinds. My father was a great outdoorsman, but he was a better cooker of wild birds. This gumbo was one of his favorites. The ducks and smoky andouille simmered for a couple of hours before he added salty Louisiana oysters to the pot just before serving. Wow! The flavors in this gumbo will certainly tickle your taste buds. Better get lots of French bread with which to sop of the bottom of your bowl. And of course, you’ll need some rice, so choose your favorite from our selection. DUCK, ANDOUILLE AND OYSTER GUMBO Makes about 8 servings

2 mallards, cleaned and cut into serving pieces
2 teaspoons salt
3/4 teaspoon cayenne
1/4 cup plus 1 cup vegetable oil
1 cup all-purpose flour
3 cups chopped onions
2 cups chopped bell peppers
6 to 8 cups water or chicken stock
1 pound andouille, cut crosswise into 1/2-inch slices
2 dozen oysters, shucked, with their liquor
3 tablespoon finely chopped fresh parsley leaves

Season the ducks pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. Heat 1/4 cup of the oil in a large, heavy pot (preferably black iron) over medium heat. Add the duck pieces and brown, stirring often. Remove the duck and set aside. To the same pot add the remaining 1 cup vegetable oil and the flour. Stirring constantly for 20 to 25 minutes, make a dark brown roux. Add the onions and bell peppers and cook, stirring occasionally, for about 5 minutes, or until they are soft. Add the water or stock (the amount will depend on how thick or thin you like your gumbo). Bring to a boil, then reduce the heat to medium-low. Add the duck pieces and the remaining 1 1/2 teaspoon salt and 1/2 teaspoon cayenne. Cook, uncovered, stirring occasionally, for about 1 1/2 hours. Add the andouille and simmer for 30 minutes. Skim off any fat that rises to the surface. Add the oysters and their liquid and simmer for 2 to 3 minutes, or until the edges of the oysters curl. Remove from the heat. Add the parsley and serve immediately over steamed rice in gumbo bowls. Flavors in this gumbo will certainly tickle your taste buds. Better get lots of French bread with which to sop of the bottom of your bowl. And of course, you’ll need some rice, so choose your favorite from our selection.

Friday October 30th, 2009

Chocolate Pound Cake

CHOCOLATE POUND CAKE Don’t forget dessert. You can always make it easy on yourself by buying store-bought cookies and cakes, but this pound cake is certain to please. Makes one cake to serve 8 to 12

1 cup butter, softened
2 cups sugar
1 cup firmly packed dark brown sugar
6 large eggs
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 cup cocoa powder
1 (8-ounce) carton sour cream
2 teaspoons pure vanilla extract

Preheat the oven to 325 degrees. Beat the butter at medium speed with an electric mixer for about two minutes, or until it is soft and creamy. Gradually add the sugars, beating at medium speed for five to seven minutes. Add the eggs, one at a time, beating just until the yellow disappears. Combine the flour, baking soda, and cocoa and add this to the creamed mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in the vanilla. Spoon the batter into a greased and lightly floured 10-inch tube pan. Bake for one hour and 20 minutes, or until the top springs back when touched. Cool in the pan on a wire rack for about 15 minutes. Remove from the pan and cool completely before slicing.

Tuesday October 20th, 2009

Vegatable and Rice Salad

VEGETABLE AND RICE SALAD

Rather than offering a green salad, why not serve a rice salad (made with Louisiana rice, of course). Don’t be afraid to add different kinds of vegetables like chopped artichoke hearts or fresh young peas, or add toasted pecans or almonds if you like a little crunch. You may even try adding chopped cooked shrimp or chicken to stretch it a bit.

Makes 8 Servings

2 (6-ounce) boxes of wild and long-grain rice mixture, cooked according to package directions and cooled to room temperature
1/2 pound fresh white button mushrooms, sliced
1 cup Italian dressing
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/4 cup chopped celery
1/2 cup chopped green onions
3 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper to taste

Combine all of the ingredients together in a large bowl and toss to mix. Cover and refrigerate for at least three hours before serving.

« Newer Posts — Older Posts »