Archive for Recipes
In case you missed Dr. Mike’s Just What the Doctor Ordered-Live at The Florida Blueberry Festival simulcast this weekend, we will be making available the shows in their entirety over the next several days. Here’s Sunday’s Cinco de Mayo program with Chef Ted Dorsey from Boca Restaurant!
Here’s some more blueberry inspired creations as we get into high gear for the festival. Get ready for exciting contest headed your way as well!
As the Florida Blueberry Festival approaches, we will be featuring a number of sweet and savory blueberry recipes. Several of these will be featured, in one form or another, on the live web simulcast of Just What the Doctor Ordered-Live from the Florida Blueberry Festival on May 4th and 5th. Read More→
Happy St. Patrick’s Day to one and all; the one day of the year we are all the same; Irish! And the truly Irish in spirit know the value of being spiritual (as in acquiring some spirits). For those craving some authentic pub grub, here’s a traditional Irish soda bread recipe:
- 12 oz. of whole wheat flour
- 4 oz. of AP or cake flour (cake is preferred as it simulates the Irish wheat flour of the time)
- 14 ounces of buttermilk
- 1 teaspoon of salt
- 2 teaspoons of bicarbonate of soda.
Preheat the oven to 425 F. degrees. Lightly grease a Dutch oven. Allow the Dutch oven to heat in the oven for 15 minutes, at least. In a large bowl or stand mixer combine all the dry ingredients. Add the buttermilk a bit at a time to form a sticky dough. Place on floured surface and lightly knead; over kneading will allows the gas to escape and the bread will be too dense. Shape into a round flattened shape and cut a cross in the top of the dough. Place the loaf in the bottom of the pre-heated Dutch oven. Cover the oven and bake for 30 minutes. Remove cover and bake for an additional 15 minutes. The bottom of the bread will make a hollow sound when tapped when it is done.
So whether off to pub or holy gorund (for some the same place), Irish you a happy St. Paddy’s Day and remember-An Irishman (or women) is never drunk as long as there is a single blade of grass to cling to and keep from falling off the face of the earth!
When asked what to prepare for a festive occasion like Valentine’s Day, I feel the menu should always reflect the theme. So for today look succulent, plump and juicy-but firm; look for spicy with a bitingly fresh zing yet just a touch of pleasant sweetness. That of course, means you’re looking for Doc’s Garlic Ginger Grilled Shrimp with Spicy Banana Catsup.
Garlic Ginger Shrimp
- · ¼ cup olive oil
- · Juice of 1 lemon and zest
- · 1 Tbs fresh ginger, minced
- · 2 cloves garlic, minced
Combine all ingredients and marinate shrimp 4 hours up to overnight. Grill the shrimp until bright pink, then turn once and finish. The eact time will depend on the size.
Spicy Banana Catsup
- · 2 ounces raisins
- · 1 medium onion, coarsely chopped
- · 2 -3 cloves garlic chopped
- · 6 ounces tomato paste
- · 1 1/3 cups cider vinegar
- · 4 bananas, cut into chunks
- · 2 teaspoons minced ginger
- · 3 cups water
- · ½ cup packed dark brown sugar
- · 1 ½ teaspoons salt
- · ½ teaspoon cayenne pepper
- · 3 Tbs honey
- · 2 teaspoons ground allspice
- · ¾ teaspoon ground cinnamon
- · ¾ teaspoon nutmeg, freshly grated if possible
- · ½ teaspoon freshly ground black pepper
- · ¼ teaspoon ground cloves
- · ½ teaspoon ground turmeric
- · ¼ cup dark rum
Add the raisins, onions, garlic, tomato paste, banana, ginger and vinegar in a food processor and process until smooth and then transfer the mixture to a large saucepan along with the 3 cups water, brown sugar and salt. Bring to a boil then reduce to a simmer. Add the cayenne pepper, honey, allspice, cinnamon, nutmeg, pepper, ground cloves, turmeric and rum. Allow to half, simmer for about 1 hour, stirring occasionally. If the mixture becomes too thick, add additional water. Do not allow it to burn on the bottom of the pan. The mixture should turn a deep brick red.
Store covered, in the refrigerator, for up to 1 month.
As the saying goes, smoke’em if ya got’em. Well, we had’em: incredible duck breast from Maple Leaf Farms, blueberry wine from Island Grove Wine Company and Herbs. Put them together, and let them throw the party!-’nuff said.
- 2 duck breasts, skin on and scored
- Blueberry Herb Marinade (recipe follows)
- Crispy Leek and Bacon Grit Cakes (recipe follows)
- Watercress Purée (recipe follows)
Place the scored duck breast in the marinade and allow to rest at least four hours, preferably overnight. Remove and dry the breasts. The exact smoking time will vary, but the breasts will take approximately 2 hours at about 200 degrees. Check the internal temperature prior to removing for the doneness level desired; remove about 5-10 degrees below desired temperature to allow for carryover. The duck breasts should rest for an hour or so covered in foil once removed. Any residual skin was removed prior to serving. Slice the breast meat on the bias and place over the grit cake. Dab watercress purée on the side. Serves 4.
Blueberry Herb Duck Breast Marinade
- 2 cups brine (recipe follows)
- 1 cup blueberry wine (Like Island Groves Sorta Sweet Blueberry Wine)
- ¼ Hendricks gin (a very herbal gin)
- 2 Tbs. juniper berries
- Juice of 1 lemon
- 1 bay leaf
- 1 bunch fresh oregano
- 1 bunch fresh thyme
- 1 Tbs. dried savory
- 1 Tbs. crushed lavender flowers (optional)
Crispy Leek Grit Cake
- 2 leeks, thinly sliced (white parts only)
- 1 tbs. olive oil
- 4 cups water
- 1 cup stone ground grits (I use Nora Mills)
- 2 eggs, beaten
- ¼ cup butter, melted
- ½ tsp. baking powder
- ½ tsp. salt
In a medium sauté pan over medium heat, heat the olive oil and cook the leeks until they start to turn crispy about 6-8 minutes; set aside. Bring 4 cups of water with a pinch of salt to a boil in a large pot. Add the grits and reduce to a simmer, Stir frequently until creamy, about twenty minutes. You may add more water during cooking, if needed. Remove and allow to cool. Add the grits to the eggs, butter, baking powder and salt in a large mixing bowl. Mix thoroughly and place in a casserole dish. Bake at 375F for thirty minutes. Remove and allow to cool. Prior to serving, remove a slice and crisp in a sauté pan with a little melted butter over medium heat. Serves 8.
- Watercress, 4 oz. bag
- ¼ cup olive oil
- Salt and pepper to taste
Heat some water in a medium pot to boiling. Add the watercress and cook for about thirty seconds, just enough to blanch. Place the watercress in an ice bath to arrest the cooking process. Put the watercress in a food processer and purée by slowly adding the olive oil until the desired consistency is achieved. Season with salt and pepper. Serves 8.
Few things speak of Southern cuisine like BBQ. A real slow and smokey infusion of flavors over a meandering period of time. Great pitmasters (of which I am not) are a subspecialty unto themselves. And like most subspecialists (of which I am ), subject to their own quirks and eccentricities. Yet the lure to wander into the forbidden, that closed door with a flavor fog rolling out from underneath, tempting us, calling us, is truly a siren’s song that can not be resisted. So I brined a couple of Maple Leaf Farm duck breasts in Doc’s basic BBQ rub and few extra chilis added for good measure. Twelve hours later we removed the breasts, dry rubbed a bit more all over and hit ‘em a bit with old hickory. Several meanderings later, we removed the breasts, topped with a little western North Carolina BBQ sauce (tangy, tomato piquancy) and an apple slaw (made with a dab of roasted garlic mayo). This is BBQ so good it’ll slap the quackers out of any Dixie Chicken; and perhaps even a few Dixie Chicks if Toby Keith is around.
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 over with spices to introduce a little heat then cook them low and slow with some good hardwoods until succulently sultry and smokey. For the final touches introduce some zesty home made fire roasted corn salsa and tangy roasted poblano tomatillo salsa verde to the party. Then drop them all onto a fresh from scratch tortilla and…? If you have properly followed this prescription for deliciousness you have created the ducked up, Doc’d up taco; or as we like to call them, Docos!
By request, for a classic holiday treat, today we share a simple but elegant and mouthwatering entrée, Beef Wellington. This is also a great way to use up any large leftover pieces of prime rib from the holidays. This example uses an applewood smoked prime rib to start. If you have a filet mignon, for example, be sure to sear it off well in a hot pan and then allow it to rest before working with the puff pastry. First, prepare the duxelle.
Exotic Mushroom Duxelle
- 3 oz dried exotic mushrooms (reconstituted) or 6-8 oz fresh
- 8 oz fresh mushrooms, various varities
- ½ cup chopped onion
- 1 tbsp chopped shallot
- 1/3 cup white wine
- ¼ cup chopped parsley
In a medium saucepan over medium heat sweat the onion and shallot in some olive oil, about 2-3 minutes. Add the mushrooms and wine. Cook until all the liquid is reduced, about 15-20 minutes. Remove from the heat and place into a food processor with the parsley. Pulse until you have a finely minced paste.
Then lay out your puff pastry. Place the filet or other piece of meat in the center, season with salt and pepper. Rub a little dijon mustard over the top of the filet. Top with a slab of foie gras (if desired) and the duxelle.
Now fold up the corners and wrap as you would a gift package, sealing the places where the pastry meets by gently pinching the ends together.
Trim off the excess edges with a sharp knife so you have a small round of packaged deliciousness. Take 1 egg and mix well in a bowl with 1 Tbs of water. Brush the pastry all over with the egg wash. Cook at 400 degree for about 20 minutes, until the pastry is golden brown. If needed, check the meat temperature by using a meat thermometer.