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This duck, also known as tea-smoked duck, got its name for reasons
that anyone who has tasted it can attest. You need to start three
to four days in advance. The first time I made this was a Friday,
and I thought, "Great, we'll have duck for dinner tonight."
We ended up eating it on Tuesday! Ingredients: Marinade: Steaming: Smoking: Marination: Clean the duck thoroughly. This is where you get to know your duck more intimately than you had ever dreamed. Pat it dry inside and out. Dry roast the peppercorns and salt in a heavy frying pan until the peppercorns begin smoking, but don't let them burn. The salt should turn off white. Grind the salt and pepper mixture and orange peel to a fine power. Thoroughly coat the duck inside and out making sure you don't miss any spots. Place the duck on a plate, cover airtight and marinate it at room temperature for 24 hours, turning it once after 12 hours. Steaming: Drain any liquids that have accumulated. Place the duck on a rack and put scallion and ginger pieces in and on the duck. Place the rack over boiling water and cover the steamer. In my large steamer, I usually steam the duck 30 minutes on one side and another 30 on the other. Air Drying: Once the steaming is complete, place the duck on a rack over a plate to catch any juices and air dry it at room temperature for 3 to 12 hours, turning it once midway through to ensure even drying. At this point, you can refrigerate the duck, tightly sealed for a day or two. The duck should be at room temperature before smoking it. Smoking: Mix together and place the smoking ingredients in the bottom of the smoker. Fire it up, and put the duck on a rack above the smoking materials. I normally smoke the ducks for about three-four hours total, turning them over halfway through and adding the additional sugar. Once done, the duck should pretty much fall from the bones, and be so good that people gnaw from the bones the morsels that remain. Return
to These rather different
burgers came about as an experiment in duplicating sheek kebabs,
an Indian minced-lamb skewer made with tandoori spices in a clay
oven. Needless to say, the end result was a bit different. The amounts
of the various ingredients used are a bit fast and loose, as is
the case with most of our culinary exploits. Ingredients:
Return
to Brian's Ultra Sauerkraut: Simply the best! You've tried the rest, now enjoy the best. Brian Whary makes THE best sauerkraut in the world. It's so good on its own that adding it to hot dogs is almost sacrilege. The recipe below is for a large crowd or an extremely hungry small one. You will note that this dish is not part of the cuisine minceure family. Ingredients Preparation: Separately brown the onions and sauerkraut. Fry the bacon. Mix together the sauerkraut, onions, potatoes and bacon in a large pot and simmer for a couple of hours, adding lager and stirring occasionally, taking care not to break up the potatoes too much. Season with fresh black pepper and olive oil. Keep warm over a low heat for the duration of the party. Return
to Jamie's Cumin Potato Salad: An old favorite with a twist Most delicious. The usual liberties with ingredient quantities apply. We're not making souffles here! Ingredients Preparation: Boil the potatoes until cooked but DON'T over do it. Let them cool to room temperature. Peel if desired into a big bowl. In a separate container, add the milk to the mayonnaise until it becomes the consistency of light cream. Add the vinegar, starting with 4 tablespoons and adding more as needed. Now spice the mayo/milk/vinegar mixture with the cumin, salt & pepper to taste. Pour the liquid over the now-cooled potatoes and mix well taking care not to break the potatoes. Serve well chilled. Return
to Anita's Strawberry Spinach Salad: A tasty combo A summer favorite, courtesy of Anita Edwards. This recipe serves eight. Ingredients Preparation: Clean and tear spinach. Clean and slice strawberries. Just before serving, mix spinach and strawberries. Mix the remaining ingredients well. Toss spinach and strawberries lightly with dressing. Return
to Mom's Baked Beans: Beyond beans from the can Gail's variation on a traditional theme and dead easy to prepare. It can even be microwaved. Ingredients Preparation: Combine and heat all the ingredients thoroughly and serve. It doesn't get much easier! Return
to Aunt LouAnn's Bourbon Slush: A brain freeze with booze Aunt LouAnn passed this one along a few years ago. Funny how it withstands the test of time. Ingredients Preparation: Boil 2 cups of water, steep tea bags until cool. Add bourbon, orange juice, lemonade and sugar. Add 6 cups cold water and 1 cup hot water. Freeze for two days before serving. To serve, scoop into a cup and add either more tea, orange juice, or lemonade to taste. Some add more Bourbon! Return
to Roberto's Vodka Caipirinhas: A variation on a Brazilian specialty My buddy Roberto suggested we add these (pronounced kai'pirinyas) to the slate. I've had the original in Sao Paulo, but Roberto says these are a bit less strong (what about the vodka?!?) Roberto also was kind enough to photograph the process, but he says the caipirinha didn't survive for much longer afterward! Ingredients Preparation: Mash the sugar and lime pieces together in a mortar and pestle. A blender is less authentic, but is probably a bit easier of you're making quantity! Put the mash into a glass (#12) and add ice and vodka. For the real thing, stir with a popsicle (trademark infringement?) stick blending in only as much sugar from the bottom as you need to counter the bitterness of the lime. Return to Pineapple-Tarragon Chicken: A savory delight This is one the few inventos we've come up with that we actually wrote down. Our traditional invento preparation involves looking in the fridge and cupboard and saying, "Well, this is what we've got. What the hell are we going to do with it?" Ingredients Preparation: Mix all the liquids and spices to make the marinade. Marinate the chicken for an hour or two in the fridge. Cook on the grill. Return to How to Pour A Guinness: In Case You Didn't Know Our friend Stephen Ryan sent us this (we think) as a spoof. What the hell, there is a technique to pouring a can of Guinness. This is not to be confused with that nasty swill in a bottle that was all you could get outside the pub before they invented the widget. Yes, there is a thing called a widget, and they got a design award for it. It's a small plastic unit containing nitrogen, and it's found at the bottom of cans of draught Guinness. Nitrogen produces that fine head that you expect from a good glass of Guinness. Ingredients Preparation: Chill can for at least 3 hours before opening. Do not freeze. Do not shake. Pour the can in one smooth action into a cool, clean glass large enough for the whole can. Pour at an angle of 45 degrees. Wait for the surge of your Guinness Draught to settle. Enjoy. Return
to Stephen's Great Big Bowl of Pasta Salad Our friend Stephen Ryan brings us this fine salad every year that he's in town. Ingredients Preparation: Wash basil leaves and dry with paper towel. Stack and roll leaves and slice into slivers. Reserve ½ cup for Basil Vinaigrette. - Make Basil Vinaigrette (see below) - Cook pasta according to package directions. Rinse, drain and cool. Add ½ cup of Basil Vinaigrette and set aside. - Trim green beans and cut into halves. Steam until just tender. Rinse, drain and cool. - Add tomatoes, olives, remaining slivered basil, steamed green beans and parsley to pasta. Toss well. Add remaining Basil Vinaigrette and toss again. - Shave fresh Parmesan cheese over salad (if desired). Stephen's Basil Vinaigrette This accompanies the above recipe for pasta salad. Ingredients Preparation: Combine garlic, mustard, vinegar, pepper and salt in a small bowl. Whisk well. - Add olive oil in a slow stream, whisking constantly until vinaigrette is slightly thickened. - Fold in slivered basil leaves and parsley (if desired). Return
to These are probably the best ribs you'll ever taste! The recipe is courtesy of our neighbor Patty's brother Gerry. Ingredients Return
to This is a recipe we're unlikely to activate for ClarkeFest, but it's one of the most delcious fish dishes you'll ever have. Ian's sister, Suzanne, was kind enough to reeal her recipe. The fish should be any white fish, though you need to be careful that it doesn't desintegrate too much during cooking. Ingredients |
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