SANDRA'S ALASKA WILD DUCK with SECRET SAUCE over STEAMED RICE

A wonderful Alaskan 'comfort food' recipe I created this evening

that consists of one Pintail and another Mallard duck.

~ Thanks to my husband! ~

We'll be looking forward to having this fine dinner again and again...

Servings: (8)

Prep: 30 Mins.

Cook: 1 Hr.

INGREDIENTS

1/4 lb bacon, cut into 1/2" strips, browned (retain grease and drippings)

4 Alaska wild duck breasts, brined (See below*)

= Must be brined 3 days prior

1/4 teaspoon freshly ground pepper

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

Vegetables-herbs-spices:

2 cups sliced celery

1 cup chopped yellow onion

1/4 teaspoon dried sweet basil

1/8 teaspoon dried marjoram

1/8 teaspoon dried ground sage

1/2 teaspoon dried parsley

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1 tablespoon all-purpose flour

Sauce:

1 can cream of mushroom soup

1 pkg dry brown gravy mix

2 tablespoons white wine vinegar

3-4 cups water (depending on sauce consistency)

1 tablespoon worcestershire

1/8 teaspoon freshly ground pepper

1 dry bay leaf

--Prepared steamed rice

METHOD

*Brine duck breasts 3 days prior to preparing recipe, as follows:

Clean and dress by boning and skinning two Alaska wild ducks.  Place four whole breasts in medium-size, clean, glass bowl in brine consisting of 1 tablespoon table salt and 4 cups cold water, cover and refrigerated for 3 days. Rinse brined duck breasts with cold water until water runs clear; pat dry. Remove any remaining silver skin, cut in half lengthwise, then slice into 1/2" thick pieces.

In a large heavy-bottom stainless steel skillet, over medium-high heat, brown the bacon. Using a slotted spoon, remove bacon to a paper towel-lined plate to drain; set aside. (Retain drippings and bacon grease in skillet).

Add duck pieces to the hot skillet, including granulated garlic and onion, and sauté until browned. Using a slotted spoon, remove duck pieces to another paper towel-lined plate to drain; set aside. (Retain drippings and remaining grease in pan).

Add celery, onion, basil, marjoram, sage, parsley, granulated garlic and onion to skillet and sauté until onions are translucent. Sprinkle in flour and sauté for 1 minute longer.

In the meantime, whisk all sauce ingredients in medium bowl; add to skillet. Also, add the reserved bacon and duck pieces, and bay leaf; bring to boil. Reduce heat to low to gently simmer, covered, for 1 hour, while occasionally stirring. Check sauce consistency when stirring, adding additional water, if needed.

Meanwhile, prepare steamed rice, according to package directions.

Serve over steamed rice with your favorite vegetable alongside. ~ Enjoy!

SANDRA’S EXOTIC CURRIED COCONUT CHICKEN

An incredible and delicious

chicken curry entree

that’s guaranteed

to warm your soul...

Servings: (6 to 8)

Prep: 5 Minutes

Cook: 1 Hour-20 Mins.

INGREDIENTS

Chicken Curry:

2 tablespoons extra virgin olive oil

2 tablespoons curry powder

1/2 onion, thinly sliced

½ red bell pepper, thinly sliced

2 garlic cloves, minced

Pinch of red pepper flakes

1 stick of lemon grass

--(or 1 teaspoon lemon grass paste)

3 boneless skinless chicken breasts, cut into ½” cubes

1 teaspoon kosher salt

1/2 teaspoon white pepper

Lemon Grass Paste
found in the produce
section of market

1 (14 oz. can) coconut milk (not lite, or cream)

1 (14 oz. can) diced tomatoes, with juice

1 (14 oz. can) tomato sauce

3 tablespoons honey

Side options:

--Prepared steamed Jasmine rice

--Prepared steamed broccoli

METHOD:

Heat olive oil and curry powder in a dutch oven over medium-high heat, and saute for 2 minutes.

Stir in onions and bell pepper, and saute until onions are translucent, about 7 minutes.  

Add garlic, red pepper flakes and lemon grass, and saute for 30 seconds. 

Add chicken cubes, kosher salt, and white pepper; toss to coat. Reduce heat to medium, and cook for 10 minutes, while occasionally stirring. 

Add coconut milk, diced tomatoes with juices, tomato sauce, and honey; stir to combine. 

Stir to combine, and bring to a gentle boil.  Reduce heat to low to simmer and cook, uncovered, while occasionally stirring for approximately 1 hour to allow sauce to reduce by half (from what's shown below) and for flavors to meld. 

(Meanwhile, prepare steamed jasmine rice and broccoli, if making.)

Toss stick of lemon grass (if using).

Serve curried coconut chicken over jasmine rice with steamed broccoli on the side. ~ Enjoy!

MAX’S LOBSTER-SHRIMP-KIELBASA CREOLE with STEAMED RICE

A perfectly seasoned Creole my husband

Max prepares using lobster,

shrimp and smoky kielbasa...

Servings: (6 to 8)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

3 tablespoons unsalted butter

½ red onion, diced

1 cup celery, diced

½ yellow bell pepper, diced

2 cloves garlic, minced

2 (15-oz. cans) Italian stewed tomatoes, undrained (cut up tomatoes)

4 cups low-sodium beef broth

½ teaspoon kosher salt

1/4 teaspoon cayenne pepper (or more if you like it spicier)

1 teaspoon Creole seasoning

2 bay leaves (remove after cooking)

2 tablespoons fresh parsley, chopped

1 lb. ring of smoked kielbasa sausage

½ lb. cooked lobster tail chunks, thawed (from Costco)

½ lb. cooked shrimp, peeled and deveined

-- 4 cups prepared Basmati steamed rice (i.e., 2 cups raw rice cooked according to pkg. directions)

-- 1 prepared loaf of warm, crust French bread

Garnish option:

4 sprigs of fresh parsley

METHOD

In a dutch oven, melt the butter over medium-high heat and add onion, celery, bell pepper, and garlic; cooking until onions are translucent. 

Stir in stewed tomatoes, beef broth, spices; bring to boil, and then reduce heat to low and simmer, uncovered, for 20 minutes.  

Stir in parsley, add the kielbasa, and simmer for 5 minutes.

Stir in lobster tail chunks, and shrimp; simmer for 3 minutes.  

To serve, mound steamed rice in center of bowls and ladle Creole around rice, and garnish with a sprig of parsley. Be sure to include French bread slices for sopping up the wonderful broth. ~ Enjoy!

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 Tip: Store leftovers in refrigerator in separate containers, i.e., rice in one, and Creole in another.

SANDRA’S CRAB and SPINACH STUFFED HALIBUT PINWHEELS

The cream cheese melts into the wine
making for a very flavorful and saucy broth
to drizzle over the pinwheels and herb rice...

Servings: (4)

Prep: 10 Mins. (Including time to prepare rice)

Bake: 12 to 15 Mins.

-- 4 toothpicks

INGREDIENTS

Filling:

1 tablespoon olive oil

8 ozs. frozen chopped spinach, thawed, drained and squeezed dry, and chopped finer

½ teaspoon old bay seasoning

1 teaspoon garlic granules

1 teaspoon onion granules

4 ozs. cooked Dungeness crabmeat

6 ozs. cream cheese, at room temperature

Halibut:

2 (rather large 10 oz.) fresh skinless, boneless halibut fillets

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 tablespoon cold butter cut into four pieces

1/3 cup quality white wine (or feel free to use all chicken broth)

1/3 cup low-sodium chicken broth

Garnish:

1 tablespoon chopped parsley

4 fresh meyer lemon wedges

METHOD

--1 Recipe of prepared Basmati Rice N’ Herbs

Prepare Basmati Rice N’ Herbs recipe, ensuring rice is finished steaming by the time the halibut pinwheels are done baking.

Preheat oven to 400 degrees. Spray an 8”x”8 inch square baking dish, place atop a foil-lined baking sheet, and set aside.

Combine all the filling ingredients in a small bowl, and set aside.

Lay the halibut fillets on a work surface, and cut them in half lengthwise.  

Fillet each strip starting at the thinnest point.

Fillet through the mid section to the thickest part (do not cut all the way through) to form strips of fish to fill and form pinwheels.  

The strips will end up looking like this.

Place about 2 tablespoons of filling on strips and spread to ½” of each end. Roll strips up towards the thin end to encase filling.  

Once filled, secure each pinwheel with a toothpick.

Place pinwheels in prepared baking dish. Drizzle wine and chicken broth over pinwheels. Dot each pinwheel with a piece of butter. 

Cover baking dish and bake for 12 to 15 minutes, just until halibut flakes easily with a fork (please do not overcook or halibut will become dry). 

To serve, fluff rice and place equally among 4 serving dishes, top each serving with a stuffed halibut pinwheel (be sure to remove toothpicks), and drizzle saucy broth over them.  Garnish with parsley and a wedge of lemon. ~ Enjoy!

SANDRA’S SUCCULENT GRILLED HALIBUT, PINEAPPLE SALSA, and HERB STEAMED RICE

I doesn't get any better than

savoring fresh halibut fillets hot off the grill

with these delectable sides...

Servings: (2)

Prep: 2 Mins.

Grill: 10 to 12 Mins.

INGREDIENTS

2 (8 oz., 1-1/2” thick) boneless, skinless halibut fillets

2 tablespoons olive oil, divided

1 teaspoon sea salt

½ teaspoon freshly ground pepper

Optional Sides:

--Prepared Beer N’ Honey Pineapple Salsa

--Prepared Flavorful Steamed Basmati Rice N’ Herbs

--Sliced fresh roma tomatoes with dainty dollops of mayonnaise

METHOD

Prepare charcoal grill for direct cooking.

Pat fillets dry with paper towels. Rub halibut fillets with 1 tablespoon of olive oil and sprinkle with kosher salt and freshly ground pepper on all sides.  Fold a couple of paper towels and pour 1 tablespoon olive oil over them to moisten; use tongs to rub over grid of cooking grill.

Place halibut fillets over direct heat in the “10-o’clock position” on the grid, uncovered, for 3 minutes, and move to the “2 o’clock position” for 3 more minutes for the presentation side of fillets to make “X” grill marks.  Flip over fillets, cover, and continue grilling for an additional 4 to 6 minutes, until fillets are done when they flake easily with a fork.  Remove fillets from grill to a plate, tent with foil to rest for a couple of minutes for juices to redistribute.  Serve hot with prepared pineapple salsa, basmati rice n’ herbs, and sliced tomatoes. ~ Enjoy!

~~~~~~~~~~~~~~~
Tip:  Feel free to use the same method to alternately grill salmon, as it pairs nicely with the above-listed sides as well.

SANDRA’S FLAVORFUL STEAMED BASMATI RICE N’ HERBS

This special rice partners wonderfully 
with most any seafood, meat, 
or poultry entree...

Yields: (Appx. 2 cups) | Servings: (4 = ½ cup ea.)
Prep: 10 Mins. |
Steam: 20 Mins.

Posted by Sandra 

INGREDIENTS

1 tablespoon unsalted butter

2 teaspoons light olive oil
1 cup basmati rice
1 clove of garlic, minced
2 cups low-sodium chicken stock
½ teaspoon organic dried basil
½ teaspoon  organic minced onion
½ teaspoon organic dried rosemary
½ teaspoon dried savory
½ teaspoon sea salt
¼ teaspoon freshly ground pepper

METHOD

In a medium heavy-bottom saucepan, heat the butter with the olive oil over medium-high heat.  Add the basmati rice, and saute while stirring constantly for 3 minutes (this prevents the basmati rice from sticking together when steamed and adds a nutty flavor).  Add the garlic and saute for 30 seconds.  Add the chicken stock, basil, minced onion, rosemary, savory, sea salt, and pepper; mixing to combine. Bring to a boil; cover, and reduce heat to low to simmer for 20 minutes, until rice is tender (no peeking ;). Fluff with a fork, and serve. – Enjoy!

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Tips:  If using “salted” butter and “non-” low-sodium chicken broth, please omit the sea salt.  Also, visit Red Onion Organic Spice and Tea for a few of the spices I incorporate.

SANDRA'S MOOSE SOS over STEAMED RICE with SAUTÉED GREEN BEANS

I grew up eating SOS and most
recipes I've tried from others in my hometown of
Yakutat, Alaska tend to be fairly similar -
simply a comforting soul food...

Servings (6)
Prep./Cook: 30 Mins.

Posted by Sandra

INGREDIENTS

1 pound lean moose burger
--(Or venison, beef, or buffalo)
½ red onion, chopped
2 stalks celery with tops, sliced
1 teaspoon garlic powder
1/4 cup all-purpose flour
1 cube beef bouillon
½ teaspoon kosher salt
¼ teaspoon ground pepper
2-1/4 cups milk
2 teaspoons worcestershire sauce
1 tablespoon dried parsley
--Par-steam, then sautéed Fresh Green Beans (Click here  for recipe: Sandra's Sauteed Fresh Green Beans)
--Prepared steamed rice

METHOD

Begin steaming rice so it is done the same time and the SOS and green beans.

Brown the burger ¾ the way in a large skillet over medium-high heat, add the onions and celery, and continue cooking until the onions are translucent. Add the garlic powder, flour, bouillon, kosher salt and pepper; stirring while sautéing until all the flour has been incorporated and the flour flavor has cooked out, about 5 minutes. Gradually stir in milk and worcestershire sauce. Bring all to a gentle boil, and reduce heat to medium-low to simmer, uncovered, while stirring occasionally until thickened, about 7 to 10 minutes.

To serve, place the SOS over steamed rice, and the green beans along side. – Enjoy!

SANDRA'S BROCCOLI-CHEDDAR CHICKEN over RICE

This 15-minute dish is excellent for 
using up leftover chicken or turkey...

Serves (4)
Prep/Cook: about 15 Mins.

Posted by Sandra

INGREDIENTS

2 bags of boil in bag rice (recommend Uncle Ben’s)
2 tablespoons light olive oil
1/2 onion, diced
1 bunch of broccoli, cut into small florets
¼ teaspoon each of onion and garlic powder
pinch of red pepper flakes
kosher salt and ground pepper, to taste
2 cups cooked chicken, cubed
1 (10.75 oz.can) low-sodium condensed cream of chicken soup (recommend Campbell’s Healthy Request)
1/2 (empty soup) can of milk
1 teaspoon dried parsley
2/3 cup cheddar cheese, shredded

METHOD

Bring 8 cups water to a boil in a 4-qt. saucepan, and add bags of rice, and boil, uncovered for 12 minutes.

Meanwhile, heat a large skillet with the olive oil over medium heat. Add the onion, broccoli florets, garlic and onion powder, red pepper flakes, and saute until onions are translucent and the broccoli florets are crisp-tender, about 5 to 7 minutes. Add the chicken cubes; stirring to combine. Add can of cream of chicken soup, milk, and dried parsley; mixing to combine. Add the shredded cheddar cheese, and fold, just until melted. Taste for seasonings, and add additional kosher salt and ground pepper, if desired.

Rice should be done right about now, so using tongs remove the bags of rice, and drain. Cut open bags, and place rice onto a serving platter while fluffing with a fork, and top with cheesy chicken sauce – Enjoy!

SANDRA'S STEAMED BROCCOLI with HOMEMADE CHEDDAR CHEESE SAUCE

When I created this recipe I was jumping for joy,
as it's guaranteed to be perfectly cooked and appropriately sauced
with just the right amount of cheese sauce every time...

Servings: (2)
Prep: 1 Min. |
Steam: 4 Mins.

Posted by Sandra

INGREDIENTS

***Steamed Broccoli
1 bunch of broccoli, cut into florets
pinch of onion powder
pinch of garlic powder
kosher salt and freshly ground pepper, to taste

***Cheese Sauce
1 tablespoon butter
1 tablespoon all-purpose flour
3/4 cup milk
1/3 cup grated sharp cheddar cheese

METHOD

Place broccoli florets in a heatproof and microwave safe bowl, along with 2 tablespoons of water. Lightly sprinkle with onion powder, garlic powder, and salt and pepper to taste. Cover with two damp paper towels folded in half, and microwave for 3 minutes on high. Give the broccoli florets a toss, and then microwave for 1 more minute on high, or until your desired crisp-tenderness (I prefer mine with a bit of tooth to it ;)...

Meanwhile, place a small saucepan over medium heat and melt the butter. Whisk in the flour and continue cooking and whisking for 1 minute to cook out the flour flavor out (do not let roux brown). Continually whisk in the milk into mixture just until the sauce thickens. Remove from heat and using a spoon, stir in the sharp cheddar cheese. Add kosher salt and freshly ground pepper, to taste. At this point, check sauce for your desired consistency, and add more milk to thin, or more cheese to thicken, if needed.

Drain the broccoli of any remaining water, and then drizzle the cheese sauce over the top, and serve your vibrant broccoli topped with cheddar cheese sauce immediately ~ Enjoy!

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Tip:  This recipe is great to use to prepare steamed asparagus and cauliflower as well, and of course topped with the cheddar cheese sauce. Also, for a bit more vibrant color, add a pinch of healthy turmeric to the sauce!

SANDRA'S SMOKED PORK GREEN SOUP with STEAMED RICE

A new take on a traditional
recipe that I grew up making - We love it!

Servings: (4)
Prep: 10 mins. |
Cook: 12 mins.

Posted: by Sandra

INGREDIENTS

1 tablespoon olive oil
1 tablespoon unsalted butter
3 smoked boneless pork chops, cut into ¾” cubes
½ onion, cut into quarters and julienned
1 garlic clove, minced
½ cup green pepper, finely chopped
1 jalapeno, finely chopped (remove seeds and ribs if you like less spice)
1 rib of celery, sliced on the diagonal
1” fresh ginger, grated
¼ teaspoon freshly ground pepper
4 cups low-sodium chicken stock
2 tablespoons rice wine vinegar
½ teaspoon sesame oil
2 tablespoons low-sodium soy sauce
1 teaspoon worcestershire
1 green onion, sliced diagonally
6 large romaine lettuce leaves, stacked, rolled into a cigar shape, and cut into ¼” strips
1 tablespoon freshly chopped parsley
1 egg, lightly beaten

--4 cups of prepared, steamed jasmine rice

METHOD

Heat a large skillet to medium-high, and add the olive oil and butter. Add the smoked pork and saute until lightly browned. Add the onions, garlic, green pepper, jalapeno, celery, ginger, pepper, and saute just until the onions are translucent. Deglaze by adding the chicken stock, while scraping the bottom of skillet. Add the rice wine vinegar, sesame oil, soil sauce, worcestershire; reducing to a simmer, and cook for 2 minutes. Add the green onion, romaine lettuce, and fresh parsley, and mix to combine. While stirring mixture in skillet in a continuous clockwise motion, slowly drizzle in the beaten egg to form ribbons. To serve, ladle green soup into bowls of steamed jasmine rice. – Enjoy!


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Tip:  You can also use regular pork chops in this recipe, just remove the bone and slice the meat into strips, and brown to ensure pork is cooked through.

SANDRA'S STEAMED WHOLE ARTICHOKES with a DIPPING SAUCE

Incredible steamed artichokes
with a creamy lemony garlic
dipping sauce...

(Step-by-Step Instructions)

Serves: (2)
Prep: 15 mins. |
Cook: 40 mins.

INGREDIENTS
 · 2 artichokes, cleaned and trimmed (choose the tight-leaved, heavier ones)
 · 1 tablespoon lemon juice

*** Dipping Sauce:
 · ¼ cup mayonnaise
 · 1 teaspoon fresh lemon juice
 · dash of garlic powder
 · dash of onion powder
 · pinch of salt and pepper

***Artichokes:
Rinse thoroughly under cold water

• Pull off lower tougher petals.
• Using a serrated knife to cut off the stem about 2" from the base of the artichoke. (The stems are edible, so peel them first.)
• Slice off the top ½” of choke, creating a flat top.
• Using kitchen shears, snip off the sharp tips of each petal.
• Place artichokes in a large pot.
• Fill pot with water until halfway up to choke level, and add the lemon juice.
• Cover and simmer at least 40 minutes (for average sized chokes).
• Remove with tongs (or spider), and drain chokes upside down for a few minutes.
• Serve warm right side up on plates, with the sauce on the side (see sauce recipe above).

PREPARE THE SAUCE:
Meanwhile, while the chokes are steaming, whisk all sauce ingredients together so the flavors can meld, and transfer to small serving containers - placing one on each plate along side the prepared chokes.

HOW TO EAT IT:
Peel off outer petals and dip fleshy end into sauce. Place petal in mouth and pull through teeth to remove the tender part of the choke at the base of the petal. Discard the rest of the petal. Repeat until all the petals are nearly gone. When you reach the fuzzy/hairy portion located at the base of the choke (just before the heart) scoop it out with a teaspoon and discard while leaving the heart intact. Enjoy the tender and entirely edible heart - the jewel of the choke!

*** It may seem like a lot of work, but it's really not and oh so very worth it! - Enjoy! ***

MAX'S SMOKY KIELBASA CREOLE with STEAMED RICE

This is such a fabulous dish
that Max prepares using kielbasa as he did tonight.

Other nights he'll change it up using halibut, salmon, shrimp/prawns
and/or scallops every few weeks...

(Serves 6)
Prep Time: 10 min
Cook Time: 30 min.

INGREDIENTS

· 1 lb. ring of smoked kielbasa sausage
· 4 tablespoons butter
· ½ medium onion, diced
· 1 cup celery, diced
· ½ red bell pepper, diced
· 2 cloves garlic, minced
· 1 (15-oz. can) Italian stewed tomatoes, undrained (break up tomatoes)
· 2 (15-oz. cans) of beef broth
· 1 teaspoon kosher salt
· 1/4 teaspoon cayenne pepper (or more if you like it spicier)
· 1 teaspoon creole seasoning
· 2 bay leaves (remove after cooking)
· 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)

--- 2 cups prepared steamed rice (i.e., 1 cup raw rice cooked according to pkg. directions)

Garnish option:
· Fresh chopped parsley

METHOD

In a dutch oven, melt the butter over medium-high heat, add onion, celery, bell pepper, and garlic, cooking until tender. Stir in stewed tomatoes, beef broth, spices; bring to boil, then reduce heat to low and simmer, uncovered, for 20 minutes (adding water, if needed); stir in parsley, add the kielbasa, and cook for 5 minutes.

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Tip: Refrigerate leftovers in separate containers, i.e., rice in one, and creole in the other.