When my good friend Chef Eddie realized that short track racing was in Richmond, Virginia this week at Richmond International Raceway, he contacted me.
Excited because “Virginia is for Lovers”; Chef Eddie unloaded two of his popular and passion-inducing recipes for me to share with my readers. I am thrilled to provide these recipes to you!
Duck a L'Orange
Recipe provided by Chef Eddie
Ingredients/Directions:
Makes 8 servings
4 whole ducks, already cleaned and ready to cook. You may need to hunt for them in a specialty butcher shop.
Get the grill going up to about 375 to 400 degrees
Take the ducks and set them upright on a grating in a shallow pan and then straight onto the grill.
You may need to do 1 or 2 at a time unless you have a big ol’ grill.
Let them roast for about 20 minutes then start basting them with the orange sauce for about another 15 or 20 min.
Basting glaze:
Boil about a1/4 cup of water and 1 cup of sugar until it caramelizes
Add 8 tbsp. of sherry vinegar
6 cups orange juice
6 cups chicken stock (or broth)
Stir the mixture up and let simmer until it reduces by about 1/3
Add 1 cup of butter and 8 tbsp. of orange zest
Cut up 2 oranges into sections and add to the sauce and stir it all in.
Pull off of the heat.
Stick a meat thermometer in the breast and once they are at about 175 degrees, yank them off, they're done!!!
Once you've carved them up pour more of the sauce over the duck on the plate.
Be sure to get some of the orange slices too. Enjoy!
And what could be more perfect for this romantic and sinfully delicious dinner than an equally sinful dessert?!
Chef Eddie recommends and has provided a recipe for Bananas Foster.
Here it is in Chef Eddie’s own words:
In recognition of the slogan, Virginia Is For Lovers, there is no better desert to get the night going in a hot, steamy way than Banana's Foster! This is really an easy desert to make and is sure to impress. Here goes!
You'll need: 4 bananas, peeled, halved and sliced long ways
1 stick of butter
1/2 cup Brown Sugar
1/4 cup Dark Rum
Vanilla Ice Cream
Pound Cake, optional
Using a large skillet, first melt the butter. Using a wooden spoon, add the Brown Sugar and stir together. Then, trying not to break the bananas, add them to the skillet, over medium heat, and cook on both sides until caramelized. Remove from the heat and add the Dark Rum. Now, VERY CAREFULLY return to the stove and with a long lighter, slowly lower the flame until the Rum ignites. Be VERY careful, and stand back, just in case. Let the bananas cook until the flames die out on their own, about 1 1/2 to 2 minutes. Once the flame dies out, serve over A scoop or 2 of Ice Cream and if you like, also with pound cake.
This recipe will feed 2.
Be sure to feed your partner slowly, allowing him or her to savor every bite, while gazing into his or her eyes. Watch them melt to your every desire.
OR
Grab a spoon and slam it all home, M-M-Good!!!!!
Chef Eddie has a way with food and words!
For those of you who have enjoyed the connection between the NASCAR venue and the foods indigenous to the region, here is a recipe that complements Chef Eddie’s and also has ingredients tied to Virginia.
I often equate Virginia with peanuts so I found this recipe for a salad that can be served with Chef Eddie’s Duck a L’Orange.
PEANUT AND CARROT SALAD
Recipe found on http://www.aboutpeanuts.com/index.php?option=com_content&task=view&id=432&Itemid=66
Ingredients:
2 cups grated carrots
1 cup chopped roasted peanuts
1 tablespoon grated onion
1/2 teaspoon salt
1/2 cup mayonnaise
lettuce or chicory
1 tomato cut into thin wedges
Directions:
Combine carrots, peanuts, onion, salt and mayonnaise. Mix lightly and serve on crisp lettuce. Garnish with tomato wedges. Makes 6 servings.
Whether you make these recipes or snack entirely on boiled peanuts throughout the race, I hope you enjoyed this post, Chef Eddie’s deliciously steamy recipes and the sexy vibe he created.
Please join me tomorrow as we close the week out with the ever popular Friday Music Blog on Chief 187™Chatter.
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