Heifers Duck Kabobs

Chef Clark Huff
Heifer International

Makes 10 Servings

1 cup canola oil
1 white onion roughly chopped
2/3 cup sugar
1/3 cup Tamari soy sauce
1 Tbsp flour
2 cloves garlic
2 Tbsp sesame seeds toasted
10 duck breasts cut in 1" cubes
12 wooden skewers soaked in water
1 (8 oz.) can pineapple chucks drained

Toast sesame seeds in a dry pan and put aside, removing seeds from pan after toasting.  In a food processor, combine first 6 ingredients and blend until smooth.  Pour marinade into a glass casserole dish or large plastic zip type bag.  Stir in sesame seeds.  Reserve ½ cup marinade, cover with plastic wrap and chill.  Add duck to remaining marinade.  Stir to coat.  Cover with plastic wrap and refrigerate for 6 hours or overnight.  Soak skewers in water for 30 minutes.  Drain.  On each skewer, alternate several duck pieces with 1 or 2 pineapple chunks.  Grill kabobs until medium rare, do not overcook!  Grill for 15 to 20 minutes, turning kabobs constantly while brushing several times with reserved marinade being careful of flare-ups.  Some charring on the kabobs is okay.  Serve on a lettuce lined platter, taking kabobs off the skewers.  Serve with toothpicks.

Drunken Shrimp

Michael Lanari's Drunken Shrimp

1 (12-ounce) bottles lager style beer (recommended: Budweiser)
1/2 cup water
1/4 cup apple cider vinegar
1 onion, quartered
1 tablespoon minced garlic
1 tablespoon Cajun seasoning
1 tablespoon crab boil seasoning (recommended: Old Bay)
2 bay leaves
3 whole peppercorns
1 lemon, quartered
1 tablespoon hot sauce
1 pound large shrimp, peeled and deveined
Lemon wedges, for garnish
Cocktail Sauce

Directions

Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkle with more Cajun seasoning before serving alongside Cocktail Sauce.

 

Farmer's Hash

Today Jeffrey Moore of B-Side is in the kitchen whipping up a Farmer's Hash.

Farmer's Hash
1 large russet potato (cubed)

1/4 lb breakfast sausage (I prefer Tennessee Pride)

1/4 cup green onions (chopped)

1 small, ripe tomato  Just under the size of a baseball should do. (slow roasted)

1 yellow or white onion (julienne and sautéed)

1/4 cup peppers.  (roasted and julienne)

Vegetable Oil

Salt

Herbs de Provence

The produce for this recipe can generally be found with Rivermarket Produce.  I love when you can find heirloom peppers and tomatoes, but I suggest inquiring about the heat and flavor of the peppers if it's not something you are familiar with.

Prep:

The potatoes should be peeled and cubed about the size of dice, washed, then blanched in boiling, salted water until they are soft enough to smash with a fork. Strain them and spread them onto a pan to cool.  Quarter the tomato, toss it in vegetable oil, salt, and Herbs de Provence; then place skin side down on a small metal pan and roast at 325 degrees for 12-15 minutes.  When they come out the skins should stay with the pan, if they don’t, remove them by hand and reserve tomatoes. The potatoes, once at room temperature, can be deep fried until crispy (at 350 degrees) and seasoned with salt and Herbs de Provence.  Then, on med-high heat, sweat green onions and add onions, bell peppers, tomatoes, and sausage. Break the sausage up so that it cooks quickly and before any more color is added to the vegetables.  Once the sausage is fully cooked, toss in your golden, crispy potatoes and plate.  I like to serve and eat mine with a spicy aioli.

Harvest Goodies

Stop by the Little Rock Farmer's Market for all of your fall goodies. They will run Tuesdays and Saturdays through October.

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