Steamed Duck Dumplings

2 cups water

6oz duck breast finely diced

1/3 cup onion or spring onion finely diced

2 garlic clove, pressed

2 teaspoons soy sauce

1/2 teaspoon hot red pepper flakes

9 wonton wrappers

Step One:  

Place a vegetable steamer in to a 4-6 quart pot.  Add two cups of water, and bring the water to boil. Reduce to a simmer ,and lid the pot.  Heat a non-stick skillet over medium heat.  Add the duck and onions to the skillet. Stir occasionally for 5 minutes. Stir in the garlic, soy sauce, and pepper flakes.  Continue heating while stirring for 2 minutes. 

 Step Two:

Lay the wrappers on a cutting board and place 1/2 teaspoon of the duck filling onto each wrapper.   Moisten the edges of the wrapper with water and fold into a triangle  sealing the sides by pressing the edges together.

Step Three: 

Increase the temperature under the pot to medium high heat to achieve a rolling boil. Add the dumplings to the vegetable steamer in small batches at a time. The goal is to steam them so that the dumplings do not stick to each other.  Steam the dumplings for  about 1 minute per batch. 

Roast Duck

1 5-pound duck dressed, giblets etc. removed
1 head garlic
1 tablespoon salt
1 tablespoon pepper

Step One:

Pre-heat oven to 475 degrees F. Wash the duck and pat it dry.  Prick the duck's skin all around with a  skewer or tines of a sharp fork being careful not to pierce the meat.  An alternative to pricking is a knife can be used to cut very small slits into the skin.  The reason either method is employed is to remove excesses fat from the duck to prevent the meat from tasting greasy. The duck must be cooked in a roasting pan with a rack. The rack is not optional as it can be with a chicken.




Step Two:

 Season the duck all over with the salt and pepper. Remove the top of the bulb of garlic to expose every clove. Place the cut bulb inside the duck.  Place the duck in a roasting pan with a rack.







Step Three:

Place the duck in the oven. Reduce the temperature to 350 degrees F. Cook the duck for approximately  25 minutes per pound.   After the first 50 minutes remove the pan from the oven and pour off excess fat.  Turn the duck over and return it to the oven.  Repeat this step ever 25 five minutes until the duck reaches 180 degrees F.





Step Four:

Once the duck reaches 180 degrees F, remove it from the oven. Remove the bulb of garlic,  and allow the duck to rest for 15 minutes.

Minute Steak Sandwiches

2 sprays cooking spray
1/2 cup sliced onions
4 cube steaks, approx. 1 pound
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 slices cheddar cheese
4 hamburger buns, or bun thins


Step One:

Add cooking spray to a non-stick skillet and place over medium heat. Add the onions and brown, remove from the skillet and reserve. Season the cube steaks, and add them to the skillet.








Step Two:

Cook the cube steaks for about 2-3 minutes each side.  Add the cheese and continue to heat until the cheese is melty. Place the onions on top of the the cube steaks. Toast the buns and place the dressed cube steaks on the buns and enjoy.

Boneless Short Ribs

Ingredients

4 english cut boneless beef short ribs, approximately 1 1/2 -2 inches thick
1 stalk celery
2 medium carrots
1 medium onion
1 teaspoon stalt
1 teaspoon pepper
1/3 cup flour
2 table spoons cooking oil
1/2 cup water
3/4 cup red wine, or red wine grape juice

Step One:
Rough chop the celery, carrots and onion. Place the vegetables in a slow cooker.

Step Two:
Rinse and dry the short ribs.  Place them on a cutting board and salt and pepper them.

Step Three:

Place the flour in a bowl or a zip top bag. Toss the short rib until the the short ribs are dusted with flour. There should be a light coating of flour not clumps. Tap the ribs to remove excess flour.

Step Four:
Heat the oil in a medium skillet over medium-high heat. Once the oil is shimmering, place the flour dusted short ribs in the skillet to brown. Brown the short ribs for about 1 minute per side including the short sides.

Step Five:
Place the short ribs in the short cooker, add the water and wine. Cook on low for 3 hours, or until the ribs are done, tender, and delicious.