Trapper John
Well-Known Member
I've stayed pretty active during my hiatus. Here are some examples of what went on in the kitchen.
First up is a new interpretation of an old duck recipe. The original recipe called for brining the duck in orange/pineapple juice then steaming it and finally searing it in cast iron. I eliminated the steaming portion and seared it a while longer to compensate. It comes out perfectly just a hair under medium with crispy skin and a light orange taste. Montreal potatoes were the side.
After the duck were Bananas Foster Crepes. Bananas cooked in butter, brown sugar, and cinnamon with rum added and ignited just before the end. This is wrapped in sweet crepes and topped with vanilla ice cream. You'll be tempted to just drink the syrup after the rum is ignited. A sugar coma follows.
And did I mention the crab cakes with red pepper sauce?
First up is a new interpretation of an old duck recipe. The original recipe called for brining the duck in orange/pineapple juice then steaming it and finally searing it in cast iron. I eliminated the steaming portion and seared it a while longer to compensate. It comes out perfectly just a hair under medium with crispy skin and a light orange taste. Montreal potatoes were the side.
After the duck were Bananas Foster Crepes. Bananas cooked in butter, brown sugar, and cinnamon with rum added and ignited just before the end. This is wrapped in sweet crepes and topped with vanilla ice cream. You'll be tempted to just drink the syrup after the rum is ignited. A sugar coma follows.
And did I mention the crab cakes with red pepper sauce?
