4 Boneless Duck Breasts trimmed of some fat.   (Leave some fat on to sear in pan)
1 can coconut milk
1 medium shallot chopped
4 garlic cloves chopped
2 Tbs Hot Madras Curry Powder
1 thai chilie chopped
juice from 1 lime
1 tbs lemon peel finely chopped
2 inch piece of lemongrass chopped
1 inch piece ginger chopped fine
1/2 tsp cayenne pepper

Heat cast iron pan over medium high heat for 10 minutes
add a few Tbs peanut oil and sear duck breasts skin side down first
Turn after a few minutes and cook on other side a few minutes
turn back to skin side and turn off heat but leave in pan so middle gets medium rare

In small saucepan over medium heat saute shallots and garlic for a few minutes
add curry powder and cook for a few more minutes
Add remaining ingredients except for lime juice
Bring to simmer and cook for 5 minutes
taste for seasoning and add lime juice

Slice Duck and serve with sauce
Serve with roasted sweet potatos

Recipe Courtesy www.chefmiketucson.com

Tuesday May 8th is Teacher Appreciation Day!

Show how much you value your favorite teacher with a special gift from
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Choose from there All purpose seasoning or there New Extra Bold.

It will come gift ready in a bright yellow bag with a World’s Best Teacher label on the front.

Order today to receive in time!!!

www.orovalleygold.com

LAMB VINDALOO
2 lbs boneless lamb cut into 1 inch chunks
2 tsp dry mustard
2 tsp cumin
2tsp coriander
2 tsp curry powder
1 tsp cayenne pepper
1 tsp cardamom
1 tsp turmeric
1 tsp cinnamon
1/2 tsp ground cloves
3 onions chopped
5 garlic cloves
1 inch piece peeled ginger
1/4 cup cider vinegar
2 jalapenos chopped fine with seeds
3 cups chicken stock
1 cup tomato sauce
2 lbs small red potatos
juice from 1 lemon
2 tsp salt

In heavy skillet heat over medium heat and toast dry spices
Transfer spices to bowl and in same skillet heat 3 Tbs vegetable oil and brown lamb pieces
Transfer lamb to bowl with spices and toss to coat lamb.
Do not clean pan out

In food processor blend onion, garlic, ginger and vinegar
brown mixture in same pan as you cooked lamb
when onion mixture is brown add lamb and spices back to pan

Add remaining ingredients except potatos and lemon juice. Bring to simmer
cook for 20-30 minutes
add potatos to pan and cook until lamb and potatos are tender.
Check seasoning and if you like extra spicy add a little more curry and cayenne
add lemon juice and serve with Basmati Rice, Mango Chutney and Indian Flatbread

Recipe Courtesy www.chefmiketucson.com

6 Tbs butter
1 lb Shitake mushrooms, chopped
8 ounces cremini mushrooms, chopped
4 garlic cloves, chopped
1 cup Heavy cream
1 Cup crumbled bleu cheese
5 ounces thinly dice Prosciutto

French baguette cut into thin slices, brushed with olive oil and toasted in 375 degree oven

Melt butter in large saute pan, add mushrooms and garlic and saute until cooked thru. Around 10-15 minutes on medium heat
add cream nad simmer until liquid is almost absorbed.
Take off heat and add bleu cheese and prosciutto. Stir to combine
Season with salt and pepper to taste
Let cool in fridge and add small amount to each crostini
Heat in oven for 5 minutes

Garnish with paprika and chopped parsley

Recipe Courtesy
www.chefmiketucson.com

12 lg beets
1 cup heavy cream
1 cup parmesan cheese (shredded)
4 eggs and 2 egg yolks
salt and white pepper
6 leaves fresh sage

Clean and wrap beets in aluminum foil
bake in 400 degree oven for 1 and 1/2 hrs until tender
Let cool and peel skin off

Puree in food processor and add, cream, eggs, parmesan, sage and salt and white pepper to taste

Spray a 9 inch cake pan with cooking spray and line bottom with a cut out piece of parchment paper

Bake in 350 oven for 30-40 minutes until set and pulls away form edge of pan

Let cool and invert onto platter to serve
Cut into wedges and garnish with extra sage leaves

Recipe Courtesy www.chefmiketucson.com

1 cup tapioca flour
1 cup quinoa flour
1/2 cup almond flour
1 cup warm water
2 packets instant yeast
4 tsp olive oil
2 tsp sugar
2 tsp salt

Blend ingredients in mixer until dough barely pulls of sides of bowl (take care not to directly put salt and yeast together this will kill the yeast)

Dough will be sticky so use tapioca flour to work with
Form into 2 equal size dough balls or 3 if you like a really super thin crust
(If not using all the same day they can be refrigerated for a few days or frozen)

Par-baking the rolled out dough will provide an extra crispy crust before adding toppings. For a not so crispy crust just prepare pizza without par-baking crust.

Add marinara, artichoke hearts, mushrooms, feta cheese, roasted peppers or any other of your favorite toppings!!

Recipe Courtesy www.chefmiketucson.com

Beer Chicken Stew

3 slices thick cut bacon diced
3 lbs chicken thighs and legs
2 bottles dark beer
2 cups frozen peas and carrots
1 cup frozen pearl onions
3 potatos peeled and cut into 1-/2 inch chunks
1 Tbs Herb De Provence
Flour
Salt and pepper

Cook bacon in large saute pan and use slotted spoon to take out
Coat chicken with flour and brown in bacon fat
Add beer and simmer for 15 minutes until chicken and potato are tender
Add herbs, peas, carrots and onions-Season with salt and pepper to taste
Simmer for 5 minutes
Serve with Rice or egg noodles

Recipe Courtesy
www.chefmiketucson.com

IRISH SODA BREAD

4 cups flour
2 Tbs Sugar
1 tsp salt
1 tsp baking soda
4 Tbs Butter cut into small cubes
1 cup raisins
1 egg
1-3/4 cup buttermilk

Preheat oven to 425 degrees

Mix dry ingredients in bowl
blend in butter until flour is grainy
add raisins
Blend in egg and buttermilk until combined
(don’t overmix otherwise bread will be dry and heavy)
Place on parchment lined sheet tray and with sharp knife cut an x on top of bread
Bake in 425 oven for 30-40 minutes
Carefully lift up with dry towel and tap to see if hollow to know it is done.

Happy St. Patricks Day!!!

Recipe Courtesy
www.chefmiketucson.com