Free Recipe Braised Duck with Orange-And-Lime Sauce

Recipe Preparation: boil
Recipe Serves: 1

Ingredients for Braised Duck with Orange-And-Lime Sauce Recipe

Braised Duck with Orange and Lime Sauce

5 lb To 5 1/2 pound duck
1/4 c Vegetable oil
2 c Chicken stock, fresh or
-canned
12 Whole cloves
1 Fresh hot chilli *
1/2 c Strained fresh orange juice
2 tb Strained fresh lime juice
1/2 c Finely chopped sweet bell pepper, preferably red
1/4 ts Salt

Braised Duck with Orange-And-Lime Sauce Preparation

Orange wedges or slices studded with whole cloves for garnish * about 1 1/2 to 2inches long, stemmed and seeded.

Preheat the oven to 350F.

Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity. Cut off the loose neck skin and truss the bird securely, then prick the surface around the thighs, the back and the lower part of the breast with a skewer or the point of a sharp knife.

In a heavy 5- to 6-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the duck and, turning it frequently with a slotted spoon or tongs, cook for about 15 minutes, or until it browns richly on all sides.

Transfer the duck to a plate and discard the fat remaining in the casserole.

Pour in 1 cup of the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan.

Stir in the cloves and chilli, then return the duck and the liquids that have accumulated around it to the casserole.

Cover tightly and braise in the middle of the oven for 1 hour. Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface of the cooking liquid. Discard the cloves and chilli.

Add the remaining cup of stock to the casserole and, stirring and scraping in the brown bits that cling to the pan, bring to a boil over high heat.

Mix in the orange juice, lime juice, sweet bell pepper and salt. Return the duck to the casserole and baste it with the simmering sauce.

Cover tightly and return the duck to the oven for about 15 minutes. To test for doneness, pierce the thigh of the bird with the point of a small, sharp knife. The juice should trickle out a clear yellow; if it is slightly pink, cook the bird for another 5 to 10 minutes.

Place the duck on a heated platter and pour the sauce over it. Garnish the platter with the orange wedges or slices and serve at once.

Recipe Preparation: boil

Recipe Serves: 4

Ingredients for Curried Mussels with Mushrooms Recipe

Mussels

3 lg Mussels
1 c Water
1/2 ts Baby dried red chillies
15 Ghee (clarified butter)
1 tb Grated fresh ginger
2 Cloves garlic, crushed
1 tb Chopped fresh lemon grass
2 Green shallots, chopped [scallions S.C.}
340 cn Coconut milk
1 tb Fish sauce
1 tb Brown sugar
150 Baby mushrooms, sliced
2 ts Plain flour
1 tb Water, extra
1 tb Chopped fresh basil

Curried Mussels with Mushrooms Preparation

Whole shelled mussels in a white curry sauce along with slices of button mushrooms and other goodies. The curry isn’t what we would normally think of as a curry, there isn’t any curry powder called for (though it would probably be good).

1: Scrub mussels under cold running water; remove beards. Combine mussels and water in large saucepan, cover, bring to boil, reduce heat, simmer for 2 minutes, stirring occasionally. Drain mussels, remove and discard shells; reserve mussels.

2: Place chillies in small bowl, cover with boiling water, let stand for 10 minutes; drain and chop chillies. Heat ghee in medium frying pan, add chillies, ginger, garlic, lemon grass and shallots, stir over medium heat for about 2 minutes or until shallots are soft.

3: Stir in coconut milk, sauce and sugar, bring to boil, reduce heat, simmer, uncovered, for 1 minute. Stir in mushrooms, cook over medium heat for 1 minute. Blend flour with extra water, stir into mushroom mixture, stir over high heat until sauce boils and thickens.

4: Stir in mussels and basil, stir over medium heat until heated through.

Serves 4.

NOTE: Recipe is best made just before serving.

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Recipe Preparation: cook

Recipe Serves: 4

Ingredients for Dry-Fried Beef with Carrots and Celery Recipe

Dry Fried Beef With Carrots And Celery

1 lb Beef; any cut, sirloin steak is best
1/3 – 1/2 lb Celery
1 – 2 Carrots; depending on size
Chile peppers; your choice (red ones look pretty)
1 Green onion
1 ts Finely chopped ginger
2 ts Finely chopped garlic
2 tb Hot bean sauce
2 ts Sweet bean sauce
1 tb Rice wine or dry sherry
1 ts Salt depending on your taste
1 ts Sugar
1/2 ts Ground Szechwan pepper
2 ts Sesame oil
1 ts – 2 tb Hot red oil
9 tb Oil or lard

Dry-Fried Beef with Carrots and Celery Preparation

Dry-fried Beef with Carrots and Celery (Gan-bian Niu-rou-si – aka Szechwan Dry Fried Beef).

Slice meat about 1/8 thick and then again to form matchsticks. Easier if meat is frozen.

Remove celery leaves, wash and cut stems into 1 lengths. Peel carrots and shred them with a potato peeler.

Top, deseed and shred the peppers. Cut green onion into 1/2 lengths or less.

To Cook: Heat 3 Tbss. oil in a wok until very hot. Toss celery, carrot and half the salt briefly until the vegetables are partially cooked. Remove and drain.

Heat 6 Tbs oil in wok until very hot; then allow to cool slightly. Add beef matchsticks and cook over medium heat stirring constantly.(Do not let juices stick to side of wok and char or they will ruin the flavour.)

Cook evenly and thoroughly, stirring often, for about 10mins until the beef is dry looking and stiff. Then add the bean sauces, peppers garlic, half the green onion and remaining salt and rice wine. Stir well.

When the smell of garlic and bean sauces becomes noticeable, add pre-fried celery and carrots.

Reheat them and then at the last minute add sugar, ginger, remaining green onion, Szechwan pepper and sesame oil.

Check flavours; adjust if necessary and serve.

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Recipe Preparation: cook

Recipe Serves: 1

Ingredients for Lamb Cutlets with Apricot Sauce Recipe

Lamb Cutlets With Apricot Sauce

1-1/4 lb Lamb Cutlets
Salt & pepper
Ground coriander (optional)
1 tb Butter
12 Dried finely chopped
Apricots
1/2 c Chicken broth
1 tb Lemon juice
1 tb Finely chopped fresh mint

Lamb Cutlets with Apricot Sauce Preparation

Trim visible fat, cut cutlets into 1/2″ thick slices. Lightly pound to 1/4″ thick. Sprinkle lightly with salt, pepper and coriander.

Heat butter in large non stick skillet. Add meat and cook over med heat 3-4 minutes per side.

Remove meat. Add fruit, broth and lemon juice to skillet. Cook over med high heat, scraping up any browned bits from bottom of skillet, until fruit softens and most of the liquid is evaporated.

Spoon over meat. Sprinkle with mint.

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Recipe Preparation: cook

Recipe Serves: 4

Ingredients for Dopiaza – (Pork Curry with Onions) Recipe

2-1/2 lb Onions – skinned

Pork Dopiaza Recipe

4 fl Ghee or vegetable oil
2 tb Lime or lemon juice
1-1/2 lb Boneless pork, cubed
2 ts Ground coriander
2 ts Turmeric
1 ts Fenugreek seeds
1 ts Salt
1/2 ts Chilli powder -more if liked

Dopiaza – (Pork Curry with Onions) Preparation

Chop half the onions very finely. Heat the ghee in a heavy-based saucepan or flame-proof casserole, add the onions and the lime or lemon juice and fry very gently for 20 minutes, stirring frequently, until light golden and quite dry. Remove with a slotted spoon and set aside on a plate.

Add the pork to the residual ghee in the pan and fry over high heat until well browned on all sides.

Transfer with a slotted spoon to a seperate plate. Thinly slice the remaining onions. Add to the pan, with the coriander, turmeric, fenugreek, salt and chilli powder.

Fry gently for about ten minutes until the onions are soft, then return the pork to the pan and stir to mix with the onions.

Moisten with a little water if necessary, then cover and simmer for 1 1/2 hours or until the pork is tender. Add the reserved chopped onion to the pork and mix well.

Continue cooking for about 15 minutes, stirring constantly until the sauce is thick and almost dry. Turn into a warmed serving dish and serve hot.

Serving Suggestions Serve with Chappatis, Naan or Roti and a vegetable dish such as Hare Sem aur Nariya (Green beans with coconut).

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Recipe Preparation: cook

Recipe Serves: 8

Ingredients for Double Cilantro Roast Pork Recipe

1/3 c Coriander seeds; crushed
1-1/4 c Fine dry bread crumbs
3/4 c Extra-virgin olive oil
1 ts Freshly cracked black pepper
3/4 ts Salt or to taste
1 (3-lb) boneless pork loin roast
1 Red bell pepper; cut in small squares
1/2 c Caribe (crushed N. New Mexico hot red chile)
1 c Honey
1/2 c Fresh lime juice
1/4 c Minced fresh cilantro

Double Cilantro Roast Pork

Double Cilantro Roast Pork Preparation

Combine coriander seeds, crumbs, oil, black pepper and salt. Mix well. Then preheat oven to 400F. Lay pork roast out flat, inside (cut side) up.

Place about 1/3 of crumb mixture on pork, evenly distributing it across surface, then roll up meat and tie securely in 2 or 3 places with kitchen cord.

Place roast, seam side down, on a rack in a shallow roasting pan; coat with remaining crumb mixture.

Roast 15 minutes, then reduce oven to 325F and roast 1 hour longer or until meat thermometer inserted in center of meat registers 170F. Remove from oven, let stand 20 minutes to let juices settle.

Meanwhile, prepare sauce: in small saucepan, combine bell pepper, caribe, honey and lime juice.

Cook, stirring often, 15 minutes until sauce is thickened and somewhat glazed. Remove from heat and mix in cilantro.

Serve sauce in separate bowl.

About 8 servings.

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Recipe Preparation: cooking and baking

Recipe Serves: 8

Ingredients for Corned Beef with Rhubarb-Mustard Sauce Recipe

4 lb Corned beef brisket (trimmed of all fat)
4 Whole cloves
1 lg Onion
4 c Diced rhubarb (1/2 inch pieces)
1 c Sugar
1/4 c Coarse-grained dijon style prepared mustard
sm Red potatoes (optional)
Sugar snap pea pods (optional)
Chopped fresh thyme (optional)

Corned Beef with Rhubarb-Mustard Sauce Preparation

1. In an 8 qt saucepan, place brisket and enough water to cover. Insert whole cloves into onion and add to pot. Heat to boiling over high heat. Cover and simmer over low heat 2.5 to 3 hours or until fork-tender.

2. Meanwhile, in a 4 quart saucepan combine rhubarb, sugar, and mustard until well mixed. Heat to boiling, stirring constantly. Reduce heat to low and simmer 10-15 minutes or until slightly thickened.  Cool to room temp.

3. Heat oven to 400 F. Transfer brisket to small baking pan. Spoon 1/2 cup of rhubarb-mustard sauce on top of brisket. Begin cooking and baking for 15 minutes or until lightly browned. If desired cook potatoes in briskets cooking liquid. When potatoes are tender remove and cook pea pods in liquid. Put the remaining rhubarb-mustard sauce in a serving dish.

4. To serve, place brisket on serving platter. Place potatoes and pea pods on platter. Garnish with chopped thyme. Serve with additional sauce.

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Recipe Preparation: boil

Recipe Serves: 4

Ingredients for Dutch Oven Venison Recipe

4 lb Shoulder roast of venison
Flour seasoned with salt and pepper
3 tb Cooking oil
1 Onion, sliced
1 Green pepper, sliced
1 Garlic clove, minced
1 cn Tomatoes (16-oz)
1 tb Sugar
1/2 c Dry red wine
1/2 ts Thyme
1 Parsley sprig
4 Cloves, whole
20 Peppercorns
2 Bay leaves, crushed
12 Juniper berries, crushed

How To Cook Venison In A Dutch Oven

Dutch Oven Venison Preparation

Marinate meat overnight in whole milk. Discard marinade. Pat dry.

Roll roast in seasoned flour and brown in hot cooking oil in Dutch oven.

When brown on all sides, remove the roast from the pot. In the same pan, saute the onion, green pepper, and garlic over moderate heat for 5 minutes, stirring often.

Add tomatoes, sugar, wine, and thyme to the Dutch oven and heat.

Place the parsley, cloves, peppercorns, and bay leaves on a piece of double-thickness cheese cloth, and tie with a string into a bag. Add the bag to pot.

When the mixture is boiling, add the browned roast and baste with sauce. Cover and cook at 350F for about 2 1/2 hours, until tender.

Baste several times with pan juices during the roasting, slice thinly, and serve with pan juices.

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Free Recipe El Charro Chorizo (Mexican Sausage)

Recipe Preparation: freeze

Recipe Serves: 6

Ingredients for El Charro Chorizo (Mexican Sausage) Recipe

6 lb Lean ground beef
2 c White wine
1 c Wine vinegar
3 ts Salt
4 tb Oregano
1/2 c Garlic puree – *
8 oz Ground red chile – not Chili powder
2 qt Red chile paste – **

El Charro Chorizo (Mexican Sausage) Preparation

* Garlic Puree – peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

** See Salsa De Chile Colorado recipe

Chorizo is usually not stuffed into sausage casings, but is used like ground beef. We like to saute it and then scramble eggs into it and roll the mixture in flour tortillas for breakfast burritos.

Combine ground meat, wine and vinegar thoroughly. Add salt, oregano and garlic puree.

Add ground red chile gradually, kneading it in with our hands. Gradually knead in the chile paste.

Place in large ceramic bowl, cover with plastic and refrigerate overnight. Drain any liquid.

Use in a day or two, or divide into individual portions and freeze.

Yield: 6 pounds

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Free Recipe Glazed Roast Pork

Recipe Preparation: cooking and baking

Recipe Serves: 12

Ingredients for Glazed Roast Pork Recipe

5 lb Pork loin roast
2 ts Minced ginger
1/4 c Orange juice
1/2 c Apricot jam

Glazed Roast Pork Preparation

Put meat, fat side up, in a roasting pan.

Roast in electric oven at 325F until meat thermometer registers 160F, about 1-3/4 hours.

Combine jam, juice, and ginger; brush onto meat.

Continue cooking and baking until thermometer registers 170F, basting occasionally with sauce to form glaze.

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