Viewing entries tagged
black bean

Duck & Leek Dumplings with Blanc Du Bois Blueberry Sauce

Comment

Duck & Leek Dumplings with Blanc Du Bois Blueberry Sauce

DUCK & LEEK DUMPLINGS WITH BLANC DU BOIS BLUEBERRY SAUCE

makes about 25 dumplings

ingredients:
2 duck breasts, small diced, skin off (reserve skin)
1¾ cup leeks, thin half moons
2 Tbss shallots, minced
½ cup carrots, small diced
1 rib celery, small diced
1 Tbs fresh garlic, minced
⅓ cup Jay D’s Blanc du Bois
½ tsp kosher salt
¼ tsp black pepper
25 small wonton wrappers
1 egg
1 Tbs water

For the blueberry sauce:
1½ cups Jay D’s Blanc du Bois
1 tsp local honey
1 tsp salt
6 oz blueberries, crushed

Take skin off  duck breasts and place skin into skillet. Turn heat to low and allow for skin to fully render fat (this may take a while). Once fat has rendered, discard skin, but keep the fat.

Add small diced duck breasts, shallots, carrots, celery and garlic to skillet with duck fat. Cook until vegetables are soft, duck is cooked and there is no liquid left in skillet. Set aside and allow to cool.

Whisk 1 egg and 1 Tbs of water. Set aside to be used for egg wash for dumplings. Put wonton wrapper down so one corner is pointing towards the top (diamond-shaped) and brush along edges with egg wash. Place 1 Tbs of filling in the middle and take the bottom corner to meet the top corner to form a triangle. Seal on all three sides and brush with egg wash.

In a saucepot, bring water to a simmer. Poach dumplings until dough is soft.

To make the blueberry sauce, combine blueberries, Jay D’s Blanc du Bois, honey and salt in a saucepan and bring to boil. Simmer for about 15 minutes until thickened and reduced by half. Serve over dumplings or as a dipping sauce.

 

 

Comment

Black Bean Chili

Comment

Black Bean Chili

BLACK BEAN CHILI

4-6 servings

2 Tbsp canola oil
2 lb beef stew meat
1 cup onion, diced
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1 ear corn (off cob)
1 cup carrots, diced
¼ cup jalapeño, seeded and diced
1 Tbsp garlic, minced
2 Tbsp tomato paste
28 oz can tomato sauce
15 oz can diced tomatoes
5 Tbsp Jay D’s Coffee Chile Rub
2 Tbsp chili powder¼ tsp cayenne pepper
1 Tbsp balsamic vinegar
1¼ cup canned black beans
1 cup chicken stock
Salt and pepper to taste
1 lime, wedged for garnish
1 diced avocado for garnish
½ bunch cilantro, chopped for garnish

eat canola oil and brown beef with salt and pepper to taste. Do not overload the pan, brown in batches to prevent steaming. Remove beef from pan and set aside. Add onions, bell peppers, carrots, jalapeños, corn and tomato paste to pan. Over medium heat, cook for 6 minutes stirring frequently. Add garlic, and cook until fragrant. Add tomato sauce, diced tomatoes, Jay D’s Coffee Chile Rub, chili powder, cayenne and balsamic vinegar and bring to boil. Add black beans and chicken stock, then bring back to boil. Reduce to simmer and allow chili to cook 45 minutes to 3 hours. Garnish with lime wedge, diced avocado and chopped cilantro.

Comment