18) Cook in crock pot on medium for about 6 hours.
19) Stir occasionally.
20) Put chedder cheese on bottom of each bowl and cover with chili and serve with crackers.
Cooking Secrete Six:
Sauce can make the meal!
Goose Breast Roulade
Ingredients. 2 cups sliced mushrooms olive oil 4 goose breasts filets Ziplock bag Salt and pepper Spinach leaves A few strips of red bell pepper 4 slices of Monterey jack cheese 1/4 cup seasoned breadcrumbs 12-16 slices prosciutto or bacon 2/3 cup red wine 2 tablespoons balsamic vinegar 4 tablespoons butter
1. Heat a teaspoon of olive oil and lightly brown mushrooms then transfer to a paper towel.
2. Preheat oven to 425, beat each breast with a mallet until about pencil thin and rub with olive oil, salt, and pepper.
3. Place an even layer of spinach leaves across the meat. Add 1 strip of pepper, 1/4 cup of mushrooms, cheese and then breadcrumbs. Roll it up like a burrito.
4. Lay out 2 strips of bacon for each breast. Roll bacon around rolled up breast.
5. Heat a large oven proof skillet and brown the rolls for 3-4 minutes. Add half of the wine and cook for 2 more minutes. Place on middle oven rack for 7-8 minutes or until proscuitto or bacon is lightly browned.
6.Remove the rolls from the pan and add remaining wine and vinegar. Stir to loosen bits and reduce liquid to 2-3 tablespoons and mix in butter.
7. Pour sauce on rolls
Cooking Secrete Seven:
BBQ turns waterfowl meat into Great Sandwich meat!
Damm Good BBQ Mustered Sauce
1 cup apple cider vinegar 1/2 cup Yellow mustard 1/4 cup onion finely minced 2 cloves garlic pureed 1/2 teaspoon black pepper 1 tablespoon Worcestershire sauce 1/2 cup brown sugar 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 teaspoon Tabasco sauce
Combine ingredients and simmer for 15 minutes, stirring occasionally.
For a smoother sauce, blend on high for a few minutes.
Cooking Secrete Eight:
The older the fowler, the more appreciative they are of great biscuits!
1 pkg. active dry yeast 1/4 cup warm water 2 cups buttermilk 5 cups flour 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 tablespoon salt 1 cup lard or butter, chilled 1 tablespoon melted butter
Have all ingredients except lard at room temperature.
Dissolve yeast in lukewarm water with a pinch of sugar. Set aside for 5 minutes.
In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Mix well.
Cut in the shortening until the mixture resembles large peas.
Stir buttermilk and yeast mixture into the dry ingredients until just blended; do not overmix.
On a clean surface dusted lightly with flour, turn out dough and knead lightly.
Roll out 1/2 to 3/4 inch thick and cut, using an old fashioned glass or a biscuit cutter.
Arrange on baking sheet; close together, but not touching for softer sided biscuits or 1 inch or so for more crisp sided biscuits.
Cover with a damp towel and allow to rise in a warm place until doubled in bulk, or about 45 minutes.
Brush with melted butter.
Bake in a preheated 450°F oven for 10-12 minutes or until golden brown.
Cooking Secrete Nine:
Jalapeno peppers and waterfowl are great together.
Crowd Favorite Poppers
Breast ducks and cut against the bias into thin pieces. They should be about as wide as the bacon and half as long. I like to cut them no more than 1/8" thick.
Place duck on bacon and add a little seasoning. I like Pappy's. Place a small piece of sweet onion and a thin piece Jalapeño. You can leave out or add bell pepper if no one likes spicy. Roll and run a tooth-pick through the bacon, onion and Jalapeño. BBQ on a hot BBQ until the bacon is cooked, maybe 5-8 minutes Let stand 5-minutes before serving. They go fast.
We have added a small dab of cream cheese, or BBQ sauce, or minced garlic, or teriyaki sauce.
Cooking Secrete ten:
Food on a stick off the BBQ can’t go wrong.
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