PROMOTION
NCJ Home Cooking Recipe Contest Winners
H
ope you’re hungry. The NCJ Show Us Your Best Home Cooking Recipe Contest sponsored by Eureka Natural Foods brought out the sweet, the savory, the quick and easy, and the elaborate five-day recipes. This quartet should feed your appetite for something new on your own table. Get cooking!
Momma’s Tuna Casserole by Russ Wheatley An easy, delicious meal for 4-6 people. Serve with green beans on the side. Ingredients 3 packets of tuna 2 cans Campbell Chicken Noodle Soup with all the liquid squeezed out 2 cans of Campbell Cream of Mushroom Soup 1 8-ounce bag of Lays Original Potato Chips Paprika Finely crush ½ bag of potato chips, and line the casserole dish with crushed chips. Mix together all other ingredients except paprika and gently ladle mix on top of the crushed chips as to not disturb the base layer. Crush remaining 4 ounces of chips and cover the top evenly. Heavily coat the chips with paprika. Bake at 350F-375F for 40-45 minutes. Paprika will darken and turn dark brown, almost black. Bring tissues to the table because involuntary tears of joy will stream down with the first bite.
Smoked Duck by Joe Filgas Ingredients For the duck: 1 fresh frozen whole duck, thawed in the
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Russ Wheatley’s Momma’s Tuna Casserole.
Joe Filgas’ Smoked Duck.
Submitted
Submitted
refrigerator for 2 full days cup coarse Kosher salt 1 apple 1 orange 1 onion Black pepper Yoshida’s Sweet Teriyaki Original Cooking Sauce 1/3
For the pomegranate orange ginger glaze: 1 cup freshly squeezed orange juice (4 large oranges) Zest of about 1 orange 2 cups of POM Pomegranate juice ½ cup Yoshida’s original sweet Teriyaki cooking sauce 2 tablespoons salted butter 1 thumb-size piece of fresh ginger root, peeled and sliced into 1/8-inch pieces 2 ounces of tawny Port wine (or to taste, alcohol will cook off) 1 teaspoon of five spice (or less to taste) 1 ounce apple cider vinegar (or more to taste) 5 good shakes of black pepper from a can 1 teaspoon Lawry’s Seasoned Salt (or less to taste) Obtain a fresh frozen duck and thaw in the refrigerator for two days. Day three: Take everything out of the cavity. Rinse the duck and pat dry inside and out, and place on a wire rack in a cookie sheet and place in the fridge overnight uncovered. Day four: Remove the duck and poke many tiny holes all over just through the skin and fat, but not into the muscle. Next, we’ll dry brine with kosher coarse salt. We’ll use approximately 1/3 cup of salt. Cover all surfaces inside and out with a fairly heavy layer of salt, then place back into the refrigerator on the wire rack/cookie sheet for 16-20 hours. This will draw moisture out of the duck, mix with the salt and seep deep
NORTH COAST JOURNAL • Thursday, April 7, 2022 • northcoastjournal.com
back into the duck to season. Day five, final prep and cook: Pull the duck out and with a paper towel. Brush all the salt off the duck inside and out. Halve the apple, orange and onion, and stuff the cavity full after seasoning the cavity with black pepper. Truss tie the legs together to keep all the aromatics inside the cavity. Pat the outside of the duck once more with paper towels. Then brush on a liberal coat of Yoshida’s Sweet Teriyaki Original Cooking Sauce first on the back of the duck, then flip over, breast side up now, and coat the surface, followed by sprinkling black pepper on both sides. The duck is still on the wire rack/cookie sheet. Now place it back in the refrigerator for a couple of hours uncovered. Ready to smoke: Preheat smoker to 275F. Use cherry wood to smoke. Place duck on middle rack or higher in smoker and place a foil lasagna pan on the shelf below to catch the large amount of fat to be rendered. Put some water in the bottom of the pan so the fat doesn’t burn. (Save the rendered and smoked duck fat for other cooking projects.) Place a temperature probe in either the thickest part of the breast or thigh. Target temperature after resting is 165F. Check duck after the first hour. When the duck’s internal temperature reaches 155F, glaze the duck (either just the breast side or both, just be sure to flip the duck so you put the glaze on the back of the duck first then return to breast side up and glaze that). Return to smoker and increase heat to 320F for the remainder of the cook. Total smoke time will be approximately 2½ to 3 hours depending on the size of the duck. To make the glaze: Bring to a boil orange juice, zest, pomegranate juice, teriyaki sauce, butter, ginger, Port wine, five spice vinegar, black pepper and Lawry’s Bring to a boil then simmer Remove ginger after about ½ hour. Simmer to reduce another 15 minutes. Add a cornstarch slurry to slightly thicken. Strain into a quart jar. Use half to glaze the duck near the end of smoking process and
reserve half for drizzling over sliced duck. When the duck reaches 160F internal temperature or thereabout (over only), remove the duck from the smoker to rest on a cutting board and loosely cover with foil for about 20 minutes. Next, cut and plate the duck. Once plated, drizzle the reserved and warmed pomegranate orange ginger glaze over the duck and sprinkle fresh pomegranate seeds on top for a garnish! Serve and enjoy! Read more duck tips at www.northcoastjournal.com.
Aloha Pie by Barbara Rice This makes a deep-dish 10-inch pie. Note: Do not be tempted to use fresh pineapple. It contains an enzyme that prevents gelatin (in the cream cheese) from setting up. Use a good name-brand like Del Monte, not an off-brand. Also, use the juice for something else, like a cocktail. Ingredients For the crust: 1½ cups graham crackers, crushed (or substitute another cookie like Nilla Wafers) ¼ cup melted butter For the filling: 2 8-ounce packages cream cheese, softened (I used low-fat) 2 eggs Scant ½ cup sugar 1 teaspoon almond extract 1 can (about 1 pound, more or less) pineapple chunks in juice, thoroughly drained 1 firm-ripe thinly sliced banana 1 cup sour cream (I used low fat; nonfat or regular would work, too) 3 tablespoons sugar 1 teaspoon almond extract 1 cup unsweetened coconut flakes
