Avocado
5 Ripe
avocados
1ea. Lemon
juice
1T Champagne
vinegar
½ea. Red
Onion (small
diced)
1 ½ Artichoke
hearts (rough
cut)
1c Parmesan
Cheese (grated)
1lg Pinch
salt
Pinch black
pepper
Pinch Red
Pepper
Mozzarella
Cheese (To cover)
Cut ripe Avocado in half and remove the meat, in bowl add all ingredients except for the mozzarella. Once combined spoon mixture back into avocado shell and cover with mozzarella. Back at 350 until cheese is golden brown. serve with croutons.
Duck Gumbo
1lb Bacon
2lb Andoullie sausage
2 bottles Southern Pecan Beer
1 can tomato paste
1lb Seared duck breast (Thinly sliced)
2c Onion (Small diced)
2c Celery (Small diced)
2c Fennel (Small diced)
2c roasted Bell Peppers (Small diced)
2 #10 can Pealed chopped tomato in juice
TT Brown Roux (To Thicken)
1oz Fennel Seed (Ground)
TT Salt & Pepper
1lb Crawfish tail (To Finish)
1/2lb Okra (Fried, to Finish)
Note: You must constantly stir and scrape bottom of pot to remove browned meat, this will develop flavor and avoid burning.
Brown Bacon and Sausage, in separate pan sear duck breast and thinly slice them. Add duck breast to browned meat. Add Tomato paste, stir until incorperated. Add Onions, Celery, fennel, roasted peppers, cook until translucent. De-glaze with beer. stir and scrape bottom, reduce by half. Add tomatoes, bring to a simmer. Season to taste. Add Brown Roux 1/2 cup at a time to desired thickness.
When time to serve add 3/4 of cooked crawfish tails, fry the okra and rest of crawfish.
For batter; Use half and half, Corn meal to A.P. Flour.
Honey Chicken
8 oz Chicken Breast
2 ea. Strip Bacon
1 1/2 oz Local honey
2 oz Teriyaki Glaze
1/2 oz Soy Sauce
Wrap chicken with bacon, sear chicken on both sides, place in 400 degree oven for 15 to 20 min. pull chicken and pour honey over, return back to the oven for 5 min. remove and let rest for 5 min. Thinly slice into medallions. Place around your favorite side items, Potatoes, veggies, etc...
For sauce: In bowl combine soy, 1/2 oz honey, teriyaki and 1/2 cup water, whisk.
