Archive for August 2011

Barbequed Stuffed Goose Breast

Serve one or two breast filets per person depending on appetites and side dishes.

Create a pocket out of a breast filet by inserting a filleting knife at the front end and cutting as deep and wide a pocket as possible without cutting through the sides. Once the pockets are created spice the breasts inside and out with Montreal steak spice or a similar product (Garlic powder, salt and pepper will do). Allow breasts to “dry” marinade in a glass or plastic bowl for ½ hour while you prepare the stuffing.

For four geese (eight fillets):

  • 5 strips bacon, diced
  • 1 medium red onion
  • 1 green pepper
  • ¼ red sweet pepper
  • 2 celery stalks
  • ½ c. shredded cheddar cheese
  • ½ c. shredded mozzarella cheese
  • ¼ c. HP or favorite steak sauce

Chop all vegetables. Fry bacon over medium heat until fat becomes translucent. Add chopped vegetables to frying pan and cook until slightly wilted keeping heat at medium. Add the steak sauce and simmer for an additional 5 minutes. Remove mixture from frying pan and allow to cool and then add the cheese. Now stuff the pockets with the cheese and vegetable mixture. Seal opening with toothpicks. Cook on BBQ until meat is medium rare. Serve with fries, rice or baked potato.

 

Coconut Poached Fish

Coconut Poached Fish Recipe:

  • 1 lb cubed turtle meat (fish or chicken will do)
  • 2 tbs Tony Chachere’s Creole seasoning
  • 2 eggs
  • ¼ c cornstarch

Mix egg, cornstarch, and Creole seasoning, dip meat in batter and deep fry. Serve as snack. Or add sauce below and serve over rice as a main dish.

  • 16oz can of tomatoes
  • 1 medium diced onion
  • 3 chopped celery stalks
  • 2 cloves garlic minced
  • 1 chopped green bell pepper
  • ¼ tsp cayenne pepper
  • ½ tsp basil
  • ¼ tsp marjoram
  • salt and pepper, Louisiana hot sauce, to taste

Sautee vegetables and spice in 2 tbsp oil until wilted (about 10min on med heat). Add tomatoes and simmer over med-low heat for 10 minutes, stirring occasionally.