Posts Tagged "poultry"


Docos

Docos


Posted By on Feb 7, 2013

With Valentine’s Day around the corner it’s time to gear up for that special day. Start with some firm, amazing and delicious breasts,  like the fresh duck breasts we got from our friends at Maple Leaf Farms. Get them in the mood with a night (or at least four hours in the fridge) marinating with salt (as in brine), tequila,  lime juice, Doc’s Chili Powder, cilantro, onion and garlic. Remove, dry and rub them all...

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Want to know how to make this delectable duck dish? Tune in for the live simulcast 30 January 2013 on The Health and Wellness Channel live web feed, 2-4 pm (Eastern). A one hour presentation on food and obesity will be followed by a cooking demo of this piece of poultry perfection. We will also feature a live twitter chat following the presentation, during the Q&A session. If we use your question live, you will win an autographed...

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Get Ducked Up this New Year

Get Ducked Up this New Year


Posted By on Dec 29, 2012

We all survived the Mayan apocalypse. Now, it is a time for new beginings and celebrations. So start this New Year  by getting good and ducked up. If you have not enjoyed a good duck recently (or ever!) pick some up. Here, we marinated fresh duck breast in Asian inspired spices and pan seared it.; served it over a crispy yellow squash pancake and wilted Chinese cabbage and spinach. A drizzle of citrus infused sweet and spicy pan sauce...

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Dragonfruit Duck

Dragonfruit Duck


Posted By on Nov 14, 2012

Fall brings a variety of familiar flavors. It also brings some regional curiosities. Here in Florida, it brings locally grown dragonfruit to the shelves. Hylocerus undatus, or the white-fleshed pitahaya is a red-skinned fruit with white flesh. This is the most commonly seen variety of dragon fruit. It is a mildly sweet, tropically flavored fruit that is a great source of vitamin C, fiber, calcium, phosphorus and anti-oxidants. It also...

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Duck, Duck, Confit

Duck, Duck, Confit


Posted By on Nov 5, 2012

This is an inspired post. Inspired because my good friend, Chef Luca Paris (http://lucaparis.com/)  posted a picture of his amazing duck confit appetizer. After  cleaning up the drool, and being several hundred miles from his restaurant; I was forced to go about creating my own version. Adding a little seasonality, I placed the duck confit atop a savory roasted corn buckwheat cake that was topped with some pumpkin butter and crisp,...

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