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COVID Cooking Series

ZOOM EVENT: Cooking with Trish

Seared Duck with Blueberry Sauce

THURSDAY – 4/23/2020 – Asst. Chef Trish Veirs cooks Seared Duck.

Description: Cook along with Trish as she shows us how to make Seared Duck with Blueberry Sauce. See the separate Duck Marinade recipe.

TIME(s):
– 3 PM Alaska Time
– 4 PM Pacific Time
– 5 PM Mountain Time
– 6 PM Central Time
– 7PM Eastern Time

Seared Duck

Trish Veirs
A great way to enjoy duck, served with blueberry sauce, Basmati rice and honey glazed carrots.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course, Protein
Cuisine American
Servings 4

Equipment

  • Dutch Oven or Sauté Pan w/ lid
  • Sauce Pot w/ lid for rice
  • Sauce Pot for Vegetables
  • Tongs
  • Spoon
  • Spatula
  • Sharp Knife
  • Cutting Board
  • Plate
  • Glass for Cocktail of Choice

Ingredients
  

  • 4 – 6 pieces Duck with skin on, Breasts or Legs
  • 1-2 Tbs Cooking Oil
  • 2 Cups Marinade See separate Duck Marinade Recipe

Bluberry Sauce

  • 1/2 Onion diced small, White or Yellow
  • 1 Cup Blueberries Fresh or Frozen (thawed)
  • 1 Cup White Wine Sub: Apple Cidar Vinegar
  • 1 Tbs Garlic Chopped or minced
  • 1 Tbs Mustard Whole Grain or Dijon
  • 1 – 2 Tbs Butter

Basmati Rice

  • 1 Cup Basmati Rice
  • 2 Cups Water This may vary the water amount and will vary your cooking time. Look at package instructions.
  • 1 Tbs EVOO or Butter EVOO = Extra Virgin Olive Oil
  • 1 1/2 tsp Garlic Powder Sub: granulated
  • 1 1/2 tsp Thyme leaves Dried

Vegetable

  • 2 – 3 Cups Baby Carrots
  • 1/4 Cup Honey
  • 2 Tbs Brown Sugar
  • 2 Tbs Butter
  • 1 pinch Salt

Instructions
 

  • At least 2 hours prior to cooking, marinade the duck (or chicken). Score the skin of the Duck in a diagonal crosshatch pattern (allowing for better rendering of the fat layer and more crisp edges). Place duck into marinade and place in fridge.
  • Now that it’s time to start cooking, pull the Duck out of the fridge to rest on the counter. Pull out the measurement of blueberries (if frozen) to allow for them to start to thaw.
  • Place the Dutch oven on the stovetop, keeping the lid close. Add 1 – 2 Tbsp of oil to pan. Place a Sauce pot filled with water on burner to start boiling for carrots.
  • Start the rice, according to package instructions (rule of thumb: 2 cups of liquid per 1 cup of rice). Add some Garlic Powder and Thyme leaves.
  • While waiting for carrot water and rice to boil, dice the onion. Once water(s) have boiled, add carrots to their pot. Reduce the rice to simmer and cover, cooking for remaining time.
  • Now pull the Duck pieces from the marinade. Pat off excess marinade.
  • Turn the burner to Medium under the Dutch oven. Place the Duck (or Chicken) skin side down in the cool pan. Cook for 5 – 8 minutes, rendering out some of the fat and searing the skin. (For Chicken, the timing is closer to 8 – 10 minutes for the first side). *Timing will vary depending on stove, pan and thickness of meat.
  • Once the fat has rendered and the skin is seared, carefully turn the Duck over. Cook for 2 – 3 minutes, then pull the Duck.
  • Once Duck is pulled, make the bluebearry sauce. SEE BELOW
  • Rice should be done, turn off, take off heat and let sit with lid on.
  • Carrots should be tender. Strain off the water. Add honey, brown sugar, butter, and salt to carrots. Over a medium medium-low heat, stir carrot mixture until the carrots are nicely coated.
  • Slice the duck. Plate the duck over the rice, with the carrots on the side and spoon some sauce over the duck. Enjoy!

Blue Berry Sauce

  • Add dice onion to pan, start sautéing until almost translucent.
  • Add blueberries, then white wine to deglaze the pan. Allow to simmer, periodically mashing the blueberries. (Looking for about ½ whole and ½ mashed.)
  • Once wine has reduced by half, add the garlic and mustard. Simmer for about 1 minute. Turn off burner and add butter. Stir to combine

Notes

Cooking Duck is closer to cooking steak than cooking chicken. The Duck should be closer to medium rare. It will continue to cook as it rests.
**If you are cooking Chicken, be aware that the timing will vary greatly and will definitely take longer than the Duck. I cook-tested for all of you! Even had Tiarna along for the ride. Please have fun with this recipe and remember that you are cooking for your tastes, so make sure you are taste-testing.
Side Note: this marinade works great on Pork and is fantastic if wanting to make Duck Poppers!
Keyword Basmati Rice, Blueberry, Carrots, Duck

Duck Marinade

Duck Marinade

Trish Veirs
This marinade recipe is made per taste. It is one that you will have to taste it, to see if you have it where you like it. Keep in mind, if the marinade tastes horrible, it will not help your meal!
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Prep Time 6 mins
Total Time 6 mins
Course Marinade
Cuisine American, Barbecue
Servings 6 Breasts or Legs

Equipment

  • Mixing Bowls
  • Measuring Cup
  • Spoons

Ingredients
  

  • 1 Cup Apple Cider Vinegar
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Dijon Mustard or Stone Ground
  • 1 1/2 tsp Garlic Powder
  • 1 1/2 tsp Onion Powder
  • 1 tsp Black Pepper
  • 1/2 tsp Thyme leaves
  • 1/2 tsp Rosemary leaves
  • 1/2 tsp Paprika Regular or Smoked
  • 1/4 tsp Mustard Powder
  • 1 – 2 tsp Liquid Smoke** Optional

Instructions
 

  • To start the marinade, mix the Apple Cider Vinegar, Brown Sugar, Maple Syrup, and Dijon/Stone Ground Mustard together first, getting the sugar to dissolve.
  • Now add the dry herbs and spices: Garlic Powder, Onion Powder, Black Pepper, Thyme leaves, Rosemary leaves, Paprika, and Mustard Powder
  • Mix until well combined and taste. Alter to your tastes, play with the flavors you already have started.
  • Add the Liquid Smoke if desired for barbecue flavor. Start small, you can always add more, but you cannot take it back.

Notes

You want to marinade your duck (or chicken) for a minimum of 2 hours. The longer the better, especially for wild game. 
This marinade will give some flavor to the meat but it will really help tenderize it.
**I like to add the liquid smoke, it gives it a bit of that barbecue taste. BUT keep in mind a little goes a long way
 
Keyword Chicken, Duck, Marinade, Meat

Smoked Salmon Dip

Smoked Salmon Dip

Trish Veirs
Got Salmon?! (eft in your freezer) Try making this Alaskan staple.
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Prep Time 25 mins
Total Time 25 mins
Course Appetizer
Cuisine Alaskan, American
Servings 6

Equipment

  • Stand Mixer / Hand Mixer / Bowl & Spoon
  • Rubber Spatula
  • Measuring Cups & Spoons
  • Sharp Knife & Cutting Boards
  • Sauté Pan

Ingredients
  

  • 8 oz Smoked Salmon about Half of a Filet. Or any smoked fish.
  • 8 oz Cream Cheese Softened
  • 1/3 Cup Sour Cream Use more or less for the consistency you like.
  • 3/4 Cup Bacon Bits Roughly about 4-8 slices of uncooked bacon.
  • 3/4 Cup Green Onion Chives, Red Onion, White Onion.
  • 3/4 Cup Jalepenos Either Pickled and Fresh
  • 1 Cup Chedar Cheese Shredded
  • 2 Tbs Sriracha Sauce The measurement use on this IS COMPLETELY to your preference
  • Salt & Pepper To taste.

Instructions
 

  • If you don’t have already cooked bacon bits, start here, and if you do skip ahead to the next step! To make bacon bits, you can do it quickly in the microwave, in the oven like you do for breakfast or on the stovetop. If you do the first two, cook like normal, allow to cool and then finely chop your bacon. For us using the stovetop, cut your bacon strips into small slices (what you are comfortable doing. You can always come back and chop again.) Place your pieces of raw bacon into your sauté pan over a medium – medium high heat. Cook, stirring periodically, for about 3 to 5 minutes. When your bacon is crisping and the fat is rendering out, (you will find the “sweet spot” as I like to call it). When the bubbling of the fat has almost totally eclipsed your view of the bacon pieces themselves. This is the tale tell that it is done! Pull your bacon and drain on paper towels or a mesh strainer. Let cool completely.
  • Into the mixing bowl, crumble the smoked salmon (paying attention for any remaining pin bones). Add the cream cheese and start combining the two. Now add the sour cream, (as much as you want until you get the consistency that you like. Less is more dip like, more is more spread like.) Combine these three until fully blended.
  • Now add your bacon bits, green onion, and jalapenos. Blend until incorporated. Add the shredded cheese and blend briefly
  • To the mix now add the Sriracha. Start with a small amount, blend, taste, repeat until you get the flavor and/or heat you care for. A little goes a long way. Add salt and pepper to taste.

Notes

Serve right away with crackers, vegetables, or as a spread on bread, or save for later. 
The flavors develop the longer this sits in the fridge allowing the Sriracha, smoked Salmon, and other ingredients to meld together in beautiful harmony.
Lastly, the only ingredients that I “believe” to be essential to the recipe is some type of smoked fish, cream cheese, sour cream, and Sriracha. Everything else can be substituted or omitted (for instance if you don’t like heat, no jalapenos and very little Sriracha, or if you don’t like or eat bacon or onions).
Keyword Bacon, Cream Cheese, Smoked Salmon, Sour Cream

No Knead Dutch Oven Bread

No Knead Dutch Oven Bread

Trish Veirs
One Round Loaf
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Bread, Side Dish
Cuisine American, French
Servings 8 Slices
Calories 10 kcal

Equipment

  • Dutch Oven with lid
  • Measuring cups and spoons
  • Bowl & Spoon / Whisk for mixing
  • Plastic wrap and/ or a towel
  • Parchment paper
  • Bench scraper (or spatula as replacement)
  • Hot pads and/or baking racks

Ingredients
  

  • 3 Cups Flour + 1/4 Cup
  • 1/2 tsp Yeast Active Dry or instant
  • 1 tsp Salt
  • 1 tsp Sugar*
  • 1 -2 tsp Dried Herbs & Spices (up to 2 Tbs) Garlic, Chopped Onion, Rosemary, Dill Thyme, Italian Herbs (Basil, Oregano, Thyme) Any combinations that you might like.
  • 1 1/2 Cups Hot Water** Straight from your taps (NOT BOILING!), it should be a bit warmer than your body temperature 

Instructions
 

  • Combine flour, yeast, salt, and sugar* in a large bowl. Stir in water until it’s well combined. (Should be slightly soft and even on the wet side.) *If you are wishing to branch out with some flavors, this is where you would add the dry herbs/spices in with the dry ingredients. This allows the flavors to merry throughout bringing the greatest flavors.
  • Cover your bowl with plastic wrap, tightly, and let stand at room temperature for 3 hours. Depending on the flour and water and on the temperature, you may need to let your dough sit longer. Longer is not bad, I have gone as long as 4 ½ hours before. (This just starts to change taste and textures.
  • After 3 hours, your dough will become puffy and dotted with bubbles. Transfer (dump out/ scrape out) your dough to a well-floured surface (this is your ¼ cup extra flour – you can use more or less, what ever you feel you need), and sprinkle dough with a little flour. Using a scraper, fold dough over 10-12 times and shape into a rough ball. 
  • If you don’t have a scraper, use a spatula or your hands, just make sure that you have floured this item EACH TIME YOU FOLD. Otherwise you will have sticking. Learned that the hard way!!
  • Place dough ball in a sprayed parchment paper-lined bowl, (I do a quick wash of my mixing bowl that the dough was in before), and cover with a towel. Let stand on the countertop for about 35 minutes.
  • A helpful hint is to spray down your parchment paper with baking spray so that the bread does not bake into the paper (as much).
  • Meantime, place a Dutch Oven with lid in a COLD oven and preheat to 450°F. Depending on how long it takes for your oven to get reach 450°, a good basis is 35 minutes.
  • When your oven reaches 450°, CAREFULLY, using oven gloves, take off the lid, lift the parchment paper and dough from the bowl and place gently into the hot pot (parchment paper goes into the pot too), recover the pot with the lid and BAKE for 30 minutes.
  • After 30 minutes, remove lid and continue baking uncovered for 10-15 minutes more.
  • Pull from oven, remove bread from Dutch oven and peel off parchment paper. Allow bread to cool before cutting.

Notes

*This is all up to YOU! This is a chance to play with flavors AND use up some of those spices hiding out in your pantry, cabinet, or drawer!
**You MIGHT NEED more water than just the cup and half, use your eye and have a little fun. I usually need a few tablespoons to a half a cup more.
Keyword Dutch Oven, Shortbread

Shortbread Cookie with Pecans

Shortbread Cookie with Pecans

You had me at 'shortbread'…
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Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Cookie, Dessert
Cuisine American, English
Servings 45 2″x1″ Bars
Calories 50 kcal

Equipment

  • Stand Mixer / Hand Mixer / Bowl and Spoon
  • Measuring Cup and spoons
  • Knife and Cutting Board
  • 13" x 9" Baking Dish**
  • Rubber Spatula
  • Fork
  • Bench Scraper
  • Wax or Parchement Paper
  • Hot pads / Baker's Cooling Rack

Ingredients
  

  • 1 1/2 Cups Unsalted Butter Softened
  • 1/2 Cup Powdered (Confectioner's) Sugar
  • 1/2 Cup Sugar
  • 1/2 tsp Salt
  • 3 Cups Flour All Purpose (AP Flour)
  • 1 Cup Nuts (Pecans, Almonds, Walnuts) Toasted & Chopped

Instructions
 

Toast the nuts. Let cool completely before chopping.

  • This can be completed in the oven on a sheet pan (about 5 to 10 minutes) or on the stovetop in a sauté pan (about 3 to 5 minutes)
  • Just be mindful that it does not take long to go from almost toasted to well done.

Preheat oven to 300°F

  • Beat in bowl the butter, powder sugar, sugar, and salt until creamed.
  • tir in flour, then nuts. Lightly mix until starting to combine or pull away from mixing bowl.
  • Press the dough into an UNGREASED baking pan (8” square is recommended for single version) until it is even.
  • Using a fork, make a decorative pattern by piercing the tines deeply throughout dough.
  • Bake until the shortbread is lightly browned on top and darker on the edges, 45 to 50 minutes.**

Optional Additions (For Extra Indulgence):

  • Sprinkle Heath Bar bits over the top while it is still warm.
  • Sprinkle mini chocolate chips across the top while still warm.
  • Melt chocolate and drizzle across the top and add Heath Bar bits or nuts.

Notes

*Cookie sheet, 9”x 9” or 8”x 8” Baking dish, or a cake round will all work.
**Note the thicker the dough, the longer the bake, and vice versa. Immediately after pulling from the oven, (let sit for about 45 seconds), cut into shapes (bars, squares, or triangles) while still warm, then cool completely in the pan or on a baking rack. 
Enjoy! These are wonderful on their own, or pair them with your favorite warm beverage.
Keyword Cookies, Shortbread

Molten Chocolate Lava Cake

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Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert
Cuisine American, French

Equipment

  • Double Boiler
  • Whisk
  • Ramekins
  • Oven

Ingredients
  

  • 1 stick Unsalted Butter + 2 Tablespoons
  • 2 oz Bittersweet Chocolate
  • 2 oz Semisweet Chocolate
  • 1 Cup Powder Sugar + 2 Tablespoons
  • 2 whole Eggs
  • 3 Egg Yolks
  • 1 tps Meyers Dark Rum
  • 1/2 Cup Flour All Purpose
  • 1/2 Cup Heavy Whipping Cream

Instructions
 

  • With the 2 tablespoons of butter, coat the inside of 4 custard ramakins and place on a baking sheet. Preheat oven to 425 degrees.
  • In a double boiler melt the remaining stick of butter, bittersweet and semisweet chocolate until all ingredients are liquid, whisk to incorporate all ingredients.
  • Add the sugar and stir until blended.
  • Off the heat add the whole eggs and the egg yolks with the rum (if you would prefer vanilla you could use that, but this is a big night and the big finish).
  • Stir in the flour and portion into the buttered ramakins.
  • Whisk together the ½ cup whipping cream and 2 tablespoons of powdered sugar, you could add a little of that rum here as well. Whisk until it forms stiff peaks
  • Place sheet pan in oven with the ramekins and bake until sides are firm and the center is soft, about 12 to 15 minutes. Take out and let rest for 1 minute. Invert into plate and garnish with the whipped cream.

Notes

You have made it to dessert and astounded your guest all along the way, no time to ease off now. Finish hard with this decadent hot chocolate cake. It will make your kitchen smell divine and get things moving in the right direction, chocolate is an aphrodisiac and molten chocolate is an aphrodisiac on crack.
Keyword Cake, Chocolate, Heavy Cream, Rum

Steak Au Poivre

Steak Au Poivre

Bust out your best French accent for this classic dish that will help deliver a classic evening. 
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course, Protien
Cuisine French

Equipment

  • Sauce Pan

Ingredients
  

  • 8 oz Beef Tenderloin Cut into two 4 oz portions
  • 1/2 tsp Black Pepper Corns Cracked
  • 1 tsp Kosher Salt
  • 1 tsp Canola Oil
  • 1 1/2 Tbs Unsalted Butter
  • 1 Shallot Chopped
  • 1 sprig Thyme Fresh
  • 1 Tbs Dijon Mustard
  • 2 Tbs Cognac or Brandy
  • 2 Tbs Heavy Cream

Instructions
 

  • Season the filet with the kosher salt and fresh ground pepper on both sides. In a skillet , or your cast iron pan, melt 1 tablespoon of the unsalted butter into the canola oil. When the butter stops foaming sear the steaks on both sides for about 2 minutes per side, this should leave you with a nice medium rare filet. Transfer the steaks to the plate you are serving them on and getting moving making the sauce. This will give the steaks time to rest before you cut into them.
  • To the pan add your crushed pepper corns, shallots and thyme – sauté until the shallots are translucent. Add the Dijon mustard and the cognac or brandy, get ready for the show. If you are cooking on a gas range, remove the pan from the heat and add the cognac, place back on the burner and the liquor should ignite. If cooking on electric use a lighter to flame the liquor, not required but you are putting on a show.
  • Add the cream and reduce by about half, this should go pretty quickly.
  • Leave it to the French for this term, now mount the sauce with the remaining ½ tablespoon of butter, swirl in and top the steaks. Serve right away.

Notes

Bust out your best French accent for this classic dish that will help deliver a classic evening. The tender filet pairs well with the sharpness of the Dijon mustard and pepper corns while the cream smooths everything out. Even better you get to light this on fire. This is a fairly recipe easy recipe that comes together quickly but you might want to test ‘fire’ it before you add an audience and are surprised by the ball of flames. Have everything ready to go and present the recipe right from the pan to the plate. I like the addition of fresh thyme, it adds a nice herbaceous pop and what good night couldn’t use a bit more thyme.
Keyword Brandy, Cognac, Heavy Cream, Protien, Steak

Spanish Chorizo & Shrimp

Shrimp & Spanish Chorizo with Crusty Baguette

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Prep Time 30 mins
Cook Time 15 mins
Course Appetizer, Main Course
Cuisine Spanish

Equipment

  • Small Cast Iron Skillet

Ingredients
  

  • 1/2 Tbs Olive Oil Good quality
  • 3 Tbs Olive Oil Good quality
  • 4 oz. Spanish Chorizo Cut into 1/4 inch slices
  • 1/2 Cup Onion Thinly sliced. White Spanish are preferred
  • 1/3 Tbs Garlic Chopped. A full tablespoon if you like!
  • 2 Tbs Sherry You can sub a slightly sweet white wine
  • 1/2 tsp Black Pepper Freshly ground. Break out that grinder and look like a pro!
  • 1/2 Pound Raw Shrimp Peeled and deveined raw shrimp, Shrimp are sold by count – 16/20 is how many you will get per pound. This is a big night, go for the U -10’s, size matters.
  • 1 1/2 Tbs Lemon Juice
  • 1 Tbs Parsley Fresh

Instructions
 

  • This is your chance to use that new cast iron pan, heat ½ tablespoon of olive oil until it starts to shimmer. No need to cook on the highest setting, take some time and do it right. Add the chorizo and cook until it gives up some flavor and starts to brown around the edge, about 7 or 8 minutes. The chorizo is going to add great color and aroma to the pan.
  • Add the sliced onion and sauté, stirring occasionally you just want them to start to caramelize slightly, about 4 to 6 minutes.
  • Add the garlic, move a little quicker at this point, you don’t want the garlic to burn
  • Add the shrimp and paprika, give it a couple minutes and hit it with the sherry, that will create some steam and slow things down a bit. The shrimp should take about 4 to 6 minutes. Add the remaining olive oil and lemon juice, season with the salt and pepper if necessary. Toss in the chopped parsley and serve
  • The bread is the best vehicle to get maximum flavor out of the pan.

Notes

This is a great light dish, perfect for all occasions and time of year. It should be well seasoned, even a bit spicy if you like, but with depth of flavor and balance. The sweet shrimp go well with the Spanish chorizo, different from the Mexican fresh chorizo Spanish chorizo is cured and has a ton of character paired with other ingredients. Don’t over cook the delicate shrimp, they should turn slightly pink, gain some firmness but still remain opaque in the center. Serve in the pan you prepared it in and use the baguette to soak up all the flavor left behind.
Keyword Chorizo, Dilly Dave, Shrimp