Editorial
Front Page - Friday, December 10, 2010
Kay's Cooking Corner
Kay Bona
We made an “oopsie!” last week. It wasn’t until after the paper had been printed that we realized my recipe was missing from the article. Please forgive us for this uh-oh – too much turkey makes you sleepy, and you know it was Thanksgiving and all. Turkey leftovers and lots of bowl games – guess it just got to be too much for us!
Anyway, I will print it in today’s column, and even though it is a week late, it will taste just as good when you eat it! Promise!
Also, since Duck hunting season is here (or maybe it’s gone now, I can’t keep up!), I thought I would print another one of my favorite recipes – Duck Gumbo. I was first educated about Duck Gumbo from Linda Grayson who lives in Stephens, Arkansas. She has her own special “Wild Duck Gumbo” recipe for her family. I think all of the men ar avid duck hunters. The recipe I have today, however, is for the tamer, store-bought duck.
Personally, I have never been hunting. Not that I don’t think it would be fun, it’s just that it hurts me to catch a little fish – that hook thing in its mouth and all. However, when my Dad was alive, I went fishing with him, and it never bothered me much, but I don’t think I would like it now, and I can’t imagine shooting a duck or deer with anything other than my camera!
However, I do like to eat Duck, fish, and deer. And Elk and Turkey and Pig…I just prefer that someone else do the ugly stuff.
I was telling my son-in-law just the other day, that we were raised in the forest of Colorado, and we raised our own food. I got into explaining to him how to prepare a chicken for dinner, right from the first step – catching it in the pen. I won’t go into the details with you. I think I scared him out of ever eating a chicken again.
Well, since you have all that leftover turkey, either of these recipes could be made with turkey, chicken, or duck. Never tried it with deer. If anyone has, please share!
Chicken-a-la-King
4 boneless, skinless Chicken
breasts
2 16 oz cans chicken broth
4 stalks celery, chopped
1 onion, peeled and
chopped
4 carrots, cleaned and
chopped
1 can sweet green peas, und
rained
Salt and Pepper to taste
2 Bay leaves
1/3 cup cornstarch
1/4 cup cold water
Hot, cooked rice
In large pan, cook chicken breasts about 20 minutes or until just about done. Remove from pan and chop. Add chicken, and all vegetables (except peas), bay leaves and salt and pepper to broth. Simmer until tender. Add peas. Remove bay leaves. In small cup, mix cornstarch and water to form a smooth paste. Add to broth mixture and continue cooking until thickened. Remove from heat. Serve over hot rice.
Duck Gumbo
2 ducks, cut up
1/2 cup oil
2/3 cup all-purpose flour
1 pound smoked sausages,
sliced
2 chopped onions
1-1/2 cups chopped green
peppers
1-1/2 cups sliced celery
1 tablespoon minced garlic
1 (14 1/2-ounce) can stewed
tomatoes
2 bay leaves
2 tablespoons Worcestershire
sauce
Salt/Pepper to taste
1 teaspoon dried thyme
1/4 teaspoon cayenne pep–
per
2 quarts water
Hot cooked rice
In a Dutch oven over medium heat, brown duck in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until browned. Add sausage, onion, green pepper, celery, and garlic. Cook about 10 minutes, stirring occasionally. Add next eight ingredients; mix well. Add duck to pot. Bring to a boil; reduce heat; cover and simmer 60-75 minutes or until duck is tender. Remove duck. Cool, debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.
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