- 1 (5 1/2- to 6-lb) Long Island duck (also called Pekin), excess fat discarded and duck cut into 6 pieces
- 1 tablespoon vegetable oil
- 1/2 cup all-purpose flour
- 2 medium onions, finely chopped (2 cups)
- 2 celery ribs, finely chopped (1 cup)
- 1 large red bell pepper, finely chopped (1 cup)
- 1 large green bell pepper, finely chopped (1 cup)
- 4 Turkish or 2 California bay leaves
- 2 teaspoons salt
- 6 cups reduced-sodium chicken broth (48 fl oz)
- 4 cups water
- 1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
- 1 cup thinly sliced scallion greens (from 2 bunches)
- 1/4 teaspoon cayenne
Pat duck dry, then prick skin of duck all over with tip of a sharp knife.
Heat oil in a wide 6-quart heavy pot over moderately high heat, then brown duck in 3 batches, skin side down, turning over once, 8 to 10 minutes per batch.
Transfer duck to a bowl and pour off and discard all but 1/4 cup fat from pot.
Reduce heat to moderately low, then add flour to fat in pot. Cook roux, stirring constantly with a wooden spatula or spoon, until well-browned (a shade darker than peanut butter), about 20 minutes. Add onions, celery, bell peppers, bay leaves, and salt and cook over moderately low heat, stirring occasionally, until vegetables are crisp-tender, 6 to 10 minutes. Add broth, water, and duck with any juices accumulated in bowl and bring to a boil, then reduce heat and simmer, uncovered, until duck is tender, 1 1/4 to 1 1/2 hours.
Remove gumbo from heat, then transfer duck to a cutting board with a slotted spoon and shred meat into large pieces, discarding bones and skin. Skim fat from surface of gumbo, then return duck to gumbo. Bring to a boil, then reduce to a simmer and stir in shrimp, scallions, and cayenne. Simmer gumbo until shrimp is just cooked through, about 2 minutes. Discard bay leaves. Serve gumbo over white rice.
2 (4 to 6 ounces) 1-inch thick Filet Mignon (Beef Tenderloin) steaks*
1/2 cup cabernet wine (can substitute any dry red wine of your choice)
1 to 2 tablespoons butter
When buying steaks, buy the best grade of meat you can afford. Look for steaks with fine texture and firm to the touch. You want the color to be a light cherry red color, not deep red. Also look for steaks that have marbling, as it is the thin threads of fat running through the meat that make it Prime and gives the wonderful flavor.
Remove your steaks from the refrigerator at least 30 minutes before you plant to cook them – sometimes as long as 60 minutes (depending on size). Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. If you steak is wet, you will essentially be steaming it! Coat steaks lightly with olive oil.
Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. I know that a lot of people do salt their steaks before cooking, but trust me and don’t salt – the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving.
Using the Pan-Searing or Sear-Roasting techniques (see below techniques), proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:
Rare – 120 degrees F
Medium Rare – 125 degrees F
Medium – 130 degrees F
|What constitutes rare and medium-rare cooked meat?To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat, rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. So, pay attention to how long you let the cooked steak sit before serving.
Definition: Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking.
Making Cabernet Wine Sauce: Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over your perfectly cooked steaks just before serving.
For the Meringue
3 Cups Egg white
3 Cups fine Sugar
Mix together vigorously until stiff peaks form, pipe onto baking sheet in a disc form (approx size of cake), we will need 3 discs. bake at 90 degrees celcius until golden brown and evenly cooked.
For the Cheesecake
2 Cans Sours cherries (keep half liquid aside)
900 G cream Cheese
750 ml Whipped Cream
240 G Icing Sugar
11 Leaves Gelatine (40 g)
45 ml Lemon Juice
4 Lemons (grated zest)
Reduce the cherries and liquid in a pot, thicken it up with 35 g corn starch, allow to competely cool in fridge. Combine the cheese, icing sugar, lemon juice, zest and rest of cherry liquid. Melt gelatine with 100 ml of the cream and add to the cheese mix. Add cherries and fold in the whipped cream. Pour the mixture into a ring mould with a shortbread base and then layer the meringue disc and again the cheese mixture and repeat. Set in the fridge and allow to cool completely. (approx 4-6 hours)