Cuisine King Club » Restaurant Consultant Private Chef Recipes Arizona Mike Neylan Tucson

Peking Duck with a Plum Sauce

Mike Neylan — Sun, 06 Jan 2013 04:29:57 +0000

The extra step to make the skin extra crispy is well worth it!

Peking Duck
1 5-6 Lb whole duck
10 cups water
1 small piece peeled ginger
1 bunch scallions chopped
1/4 cup honey
2 Tbs white vinegar
1/4 cup sherry
2 Tbs cornstarch dissolved in 3 Tbs water

Boil water, ginger, scallions, honey, vinegar and sherry
whisk in cornstarch

Put Duck in large bowl and ladle boiling water over duck for 10 minutes
Put in fridge uncovered for 4 hours or overnight if possible
(this extra step is worth it for crispy skin

Preheat oven to 375 and roast duck breast side up for 30 minutes
turn duck over breast side down and roast another 15 minutes
Turn duck back over breast side up and roast for 20 minutes until crispy

Plum Sauce
3 cups pitted, chopped plums
1/4 cup brown sugar
1/4 cup rice vinegar
1/4 cup sherry
2 inch piece of peeled ginger cut into thin slices
2 garlic cloves cut into slivers
2 Tbs soy sauce
1 tsp sesame oil

Put all ingredients in saucepan and bring to simmer for 10 mniutes
until slightly thickened

Strain thru cheesecloth pushing all liquid thru with back of large spoon

Serve with Peking Duck
Enjoy!

Recipe courtesy
www.chefmiketucson.com

Tandoori Chicken Thighs

Mike Neylan — Thu, 04 Oct 2012 20:40:58 +0000

Add more or less Jalapeno and Cayenne depending on your heat preference.

2 Lbs Boneless Chicken Thighs
Juice from 1 lemon
1 tsp salt
1 Tbs chopped fresh ginger
1 Tbs chopped fresh garlic
1 small Jalapeno chopped
1 cup finely chopped onion
1 cup nonfat greek yogurt
1 Tbs Garam masala
1/2 Tbs Curry Powder
1/2 tsp paprika
1/4 tsp Cayenne pepper

Rub lemon juice and salt into chicken thighs
Toast Garam masala, curry powder, paprika and cayenne in small saute pan
Add spices, ginger, garlic, jalapeno, onion and yogurt to processor and blend
Pour in gallon ziploc over chicken and Marinate over night

Grill on preheated grill until cooked thru serve with Basmati rice and roasted garlic green beans

Recipe Courtesy
www.dinnerelves.com

Raspberry Sorbet

Mike Neylan — Tue, 17 Jul 2012 01:01:15 +0000

Here is a refreshing summer treat! Mango or papaya make a great Sorbet also! This recipe makes 2 quarts.

8 cups fresh raspberries rinsed and drained
6 cups simple syrup
6 Tbs fresh lemon juice

Simple Syrup-Combine 4 cups of sugar and 4 cups of water in heavy saucepan and bring to boil
reduce heat to medium and stir about 10 minutes until sugar is dissolved
let cool and transfer to container and chill in fridge

In batches puree raspberries, simple syrup and lemon juice in food processor
Chill mixture in fridge a few hours

Process mixture in ice cream machine according to direction for machine

Put in airtight container and freeze for a couple hours

Enjoy!

Recipe courtesy www.chefmiketucson.com