Smoked duck with wild rice soup

with house made slider stuffing, turkey gravy, and cranberries

Grilled turkey tenderloin

Pumpkin Panna Cotta

Humboldt Fog Cheese Cake

Twice Fried Chicken Thigh

Chorizo Hash Patty

Cajun

Le Poutine

Fluffer Nutters

Truffle & Herb

Coney Dog

Season the duck breasts with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

Prepare the Duck

Place the duck breasts skin-side down in the hot skillet. Sear for about 6-8 minutes until the skin is crispy and golden brown. Flip and cook for another 4-5 minutes for medium-rare. Remove from skillet and let rest.

Cook the Duck

In a large pot, add the chopped onion, diced carrots, and diced celery. Sauté over medium heat until the vegetables are tender, about 5-7 minutes.

Make the Wild Rice Soup Base

Add the minced garlic, dried thyme, and bay leaf to the pot. Cook for an additional 1-2 minutes until fragrant.

Add Aromatics

Stir in the wild rice, then add the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 40-45 minutes until the rice is tender.

Cook the Wild Rice

Once the rice is cooked, stir in the heavy cream and let it simmer for an additional 5-10 minutes. Remove the bay leaf.

Finish the Soup

While the soup is finishing, slice the rested duck breast into thin strips.

Slice the Duck

Ladle the wild rice soup into bowls. Top with sliced smoked duck and garnish with chopped parsley. Enjoy your cozy meal!

Serve

Duck breast

Salt

Black pepper

Olive oil

Wild rice

Chicken broth

Onion, chopped

Carrots, diced

Celery stalks, diced

Garlic, minced

Thyme, dried

Bay leaf

Heavy cream

Parsley, chopped (for garnish)

Preheat the grill to medium-high heat. Rub the turkey tenderloin with olive oil and season with garlic powder, onion powder, paprika, salt, and black pepper.

Prepare the Turkey

Place the seasoned turkey tenderloin on the grill. Cook for about 20-25 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing.

Grill the Turkey

In a large skillet, melt the butter over medium heat. Add the diced onion and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

Sauté the Vegetables

In a large bowl, combine the sautéed vegetables with the cubed stale bread, dried sage, dried thyme, salt, and pepper. Pour in the chicken broth and mix until the bread is well coated.

Combine Ingredients

Transfer the stuffing mixture into a greased baking dish. Cover with aluminum foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden brown.

Bake the Stuffing

In a saucepan over medium heat, add the turkey drippings and whisk in the flour until smooth. Gradually add the chicken broth while continuing to whisk. Cook until the gravy thickens, about 5-10 minutes. Season with salt and black pepper to taste.

Make the Gravy

In a saucepan, combine fresh cranberries, sugar, and water. Bring to a boil over medium heat, then reduce to a simmer. Cook until the cranberries burst and the mixture thickens, about 10-15 minutes. Remove from heat and let cool.

Prepare the Cranberries

Turkey tenderloin

Garlic powder

Onion powder

Paprika

Stale bread (cubed)

Diced onion

Diced celery

Dried sage

Dried thyme

Butter

Salt and pepper to taste

Turkey drippings

All-purpose flour

Fresh cranberries

Sugar

Water

In a small bowl, combine the cold water and gelatin. Let it sit for about 5 minutes to bloom.

Prepare the Gelatin

In a saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Stir occasionally until the mixture is hot but not boiling.

Heat the Cream and Milk

Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.

Add Gelatin

Add the pumpkin puree, pumpkin spice, vanilla extract, and a pinch of salt to the mixture. Whisk until smooth and well combined.

Incorporate Pumpkin and Spices

Pour the mixture into individual serving cups or molds. Allow to cool at room temperature for about 30 minutes.

Pour into Molds

Transfer the cups or molds to the refrigerator and chill for at least 4 hours, or until set.

Chill

Once set, gently run a knife around the edges of the panna cotta to loosen it, if serving from a mold. Invert onto a plate or serve directly in the cups. Enjoy!

Whole milk

Granulated sugar

Unflavored gelatin

Cold water

Vanilla extract

Pumpkin puree

Pumpkin spice

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until the crumbs are well-coated. Press this mixture into the bottom of a 9-inch springform pan to form an even layer.

Prepare the Crust

Place the crust in the preheated oven and bake for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.

Bake the Crust

In a large mixing bowl, beat the cream cheese with granulated sugar until smooth and creamy. Add in the sour cream, eggs, and vanilla extract. Mix until well combined.

Make the Cheesecake Filling

Gently fold in the Humboldt Fog cheese, which should be crumbled or cut into small pieces. Ensure it is evenly distributed throughout the mixture.

Incorporate the Cheese

Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Bake the Cheesecake

After an hour, remove the cheesecake from the oven. Allow it to cool to room temperature before transferring it to the refrigerator. Chill for at least 4 hours, preferably overnight, before serving.

Cool and Chill

Cream Cheese

Granulated Sugar

Sour Cream

Eggs

Vanilla Extract

Graham Cracker Crumbs

Unsalted Butter

Humboldt Fog Cheese

In a large bowl, combine the soy sauce, minced garlic, grated ginger, sesame oil, black pepper, and sugar. Mix well until the sugar is dissolved.

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.

In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, and Korean chili flakes until well combined.

Remove the marinated chicken thighs from the refrigerator and allow them to come to room temperature for about 15 minutes.

Dredge each chicken thigh in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the coated chicken thighs to the hot oil in batches. Fry for about 8-10 minutes until golden brown and cooked through.

Remove the chicken from the oil and let it drain on a wire rack or paper towels.

For the second fry, increase the oil temperature to 375°F (190°C) and fry the chicken again for another 3-5 minutes until extra crispy.

In a mixing bowl, combine the softened cream cheese, chopped kimchi, lemon juice, garlic powder, and salt. Mix until smooth and well blended.

Serve the crispy fried chicken thighs with a generous drizzle of Kim-Cheez sauce on top or on the side for dipping.

Chicken thighs

Soy sauce

Ginger, grated

Sesame oil

Cornstarch

Korean chili flakes (gochugaru)

Vegetable oil

Cream cheese, softened

Kimchi, chopped

Lemon juice

Start by dicing the potatoes, chopping the onion, and bell pepper, and mincing the garlic.

Prepare the Ingredients

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and season with salt and black pepper. Cook for about 10-15 minutes, stirring occasionally until they are golden and tender.

Cook the Potatoes

In the same skillet, push the cooked potatoes to one side and add the chorizo sausage. Break it apart with a spatula and cook until browned and fully cooked, about 5-7 minutes.

Cook the Chorizo

Add the chopped onion, bell pepper, and minced garlic to the skillet. Stir everything together and cook for an additional 5 minutes until the vegetables are softened.

In a bowl, crack the eggs and beat them lightly. Pour the beaten eggs over the chorizo and vegetable mixture in the skillet. Stir gently to combine and allow the eggs to set for about 3-4 minutes, forming a cohesive patty.

Make the Hash Patty

Sprinkle paprika over the top for added flavor. Once the eggs have fully set, remove from heat. Serve hot, optionally with Papas Bravas sauce on the side.

Season and Serve

Chorizo sausage

Potatoes (diced)

Onion (finely chopped)

Bell pepper (diced)

Garlic (minced)

In a medium mixing bowl, combine all the ingredients: paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, black pepper, and salt.

Stir the mixture with a whisk or fork until all ingredients are well blended and the color is uniform.

Mix Well

Transfer the seasoning to an airtight container or spice jar for storage. Label it with the date and contents.

Store the Seasoning

Cayenne Pepper

Garlic Powder

Onion Powder

Dried Oregano

Dried Thyme

Black Pepper

Begin by heating the vegetable oil in a deep fryer or a large pot to 350°F (175°C).

Prepare the French Fries

Cut the potatoes into fry shapes and rinse them in cold water to remove excess starch. Pat them dry with a paper towel. Fry the potatoes in the hot oil in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt and black pepper.

Fry the Potatoes

In a saucepan, heat your preferred gravy (homemade or store-bought) over medium heat until hot. Stir occasionally to avoid sticking.

Prepare the Gravy

On a plate or in a bowl, place a generous helping of fries. Scatter cheese curds on top. Pour hot gravy over the fries and cheese curds to melt the cheese slightly. Serve immediately.

Assemble the Poutine

French fries

Cheese curds

Gravy

Lay out the slices of white bread on a clean surface.

Prepare the Bread

Using a butter knife, spread 1/2 cup of creamy peanut butter evenly on 4 slices of bread.

Spread Peanut Butter

Spread 1/2 cup of marshmallow fluff evenly on the remaining 4 slices of bread.

Spread Marshmallow Fluff

Carefully place the slices with peanut butter on top of the slices with marshmallow fluff, creating 4 sandwiches.

Assemble the Sandwiches

Spread 1 tablespoon of butter on the outside of each sandwich.

Butter the Outside

Heat a skillet over medium heat. Place the sandwiches in the skillet, cooking for about 3-4 minutes on each side until golden brown and toasted.

Toast the Sandwiches

Once toasted, remove the sandwiches from the skillet, dust with powdered sugar if desired, cut in half, and serve warm.

Creamy Peanut Butter

Marshmallow Fluff

Sliced White Bread

Powdered Sugar

Gather all the ingredients and ensure they are fresh. Finely chop the fresh thyme and parsley, and mince the garlic cloves.

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.

Cook the Pasta

In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Make the Truffle Oil

Add the cooked pasta to the skillet with the garlic oil. Toss to coat the pasta evenly. Gradually add reserved pasta water to help create a sauce, as needed.

Combine the Ingredients

Stir in the chopped thyme, parsley, lemon zest, salt, and black pepper. Grate the Parmesan cheese and add it to the pasta, mixing well until creamy.

Add Fresh Herbs and Cheese

Using a truffle slicer or a sharp knife, thinly slice the fresh truffle over the pasta. Serve immediately, garnished with extra Parmesan and herbs if desired.

Smoked Duck With Wild Rice Soup

Grilled Turkey Tenderloin