Tag: poultry
Smoked Duck Heart and Pork Belly Skewers
Smoked Duck Heart and Pork Belly Skewers
This was a great idea my high ass though of when I wanted to start clearing out the freezer. I had some duck hearts and a little pork belly left. Why not skewer them together and smoke it. Place 4 pieces of duck heart and pork belly on a bamboo skewer, alternating between the two. Season with sea salt and cracked black pepper. They only took 90 minutes in a preheated 250 degree smoker. I’m telling you: if you think duck hearts sound gross, you couldn’t be more wrong. They are so tender and not organy tasting. I really think that they are one of the better organ meats that everyone should try.
Equipment
- Electric Smoker
- bamboo skewers
Ingredients
- 1/2 lb duck hearts
- 1/4 lb pork belly sliced thinly; cut into 2” pieces
- cracked black pepper
- sea salt
Wood Chips
- mesquite wood chips
- peach wood chips
Instructions
- Skewer up the duck hearts and pork belly slices, placing 4 of each on each skewer. Season with sea salt and cracked black pepper.
- Place in a 250 degree preheated smoker. Smoke for 90 minutes.
Smoked Turkey Breast
Tips For Smoking A Bone-In Turkey Breast Brine bone in turkey breasts for 12 hours. Pat dry and let rest at room temp for at least an hour before smoking. If you want to add anymore seasonings to the outside of the breast such as …
Vietnamese Fried Butter Quail
Fried Butter Quail
Fried quail are a very popular Vietnamese street food. Here in the states, they are served in fancy restaurants. You can find quail at Asian markets in the rozen aisle in pack of 6. They usually cost about $10 a pack. This recipe is fairly simple. Cut the quails in half, marinate, and fry. Since they are small, the quail take less than 10 minutes in total to cook.After they are done frying, brush them with melted butter. The dipping sauce that goes with the quail is pretty much a lemon pepper sauce. The acidity of the dipping sauce helps cut through the richness of the quail.
Ingredients
- 6 whole quail cut in half
- oil for frying
- 2 tbsp melted butter
Quail Marinade
- 1 tbsp oyster sauce
- 2 tsp sugar
- 1 tsp honey
- 1/2 tsp 5 spice powder
- 2 tsp cooking wine
- 1/2 tsp black pepper
- 3 garlc cloves minced
- 1 shallot minced
Dipping Sauce
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp crushed red pepper
- 1/2 tsp corriander
Instructions
- Mix a of the marinade ingredients together. Set aside.
- Cut the quail in half like so.
- Marinate the quail for at least 4 hours, preferably overnight.
- When ready to cook, heat up a frying pan over medium high heat. Add the quail in batched to the pan, frying for 4-5 minutes skin side down.
- Flip the quail over and cook for another 4 minutes.
- Put on a plate. Brush each quail with melted butter.
- Mix all of the dipping sauce ingredients together and serve with the buttered quail.
