Miss Kay's Duck Commander Kitchen (17 page)
Read Miss Kay's Duck Commander Kitchen Online
Authors: Kay Robertson,Chrys Howard
Tags: #Cooking, #General, #Regional & Ethnic, #American, #Southern States, #Cajun & Creole, #Entertaining
2. Set the oven to broil.
3. Spread the asparagus on the cookie sheet in a single layer. Sprinkle with the garlic powder, Cajun seasoning, and salt and pepper to taste. Drizzle a small amount of olive oil on each spear.
4. Broil 8 to 10 minutes, turning once, until the asparagus is lightly browned and tender. Use a sharp knife to test for tenderness. Broil a few more minutes if necessary. The timing will vary depending on the thickness of the asparagus.
A Note from Miss Kay
Asparagus is one of the easiest vegetables to make, but it looks fancy. It can be prepared several different ways, and all are good. You don’t read about broiling asparagus often, but I tried it one day and loved it. So did everyone else!
Classic Banana Cream Pie
Makes 1 (9-inch) pie
3 tablespoons cornstarch
1
2
/
3
cups water
1 can (14 ounces) sweetened condensed milk (I use Eagle Brand)
3 large egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium bananas
Lemon juice
1 (9-inch) piecrust,
homemade
or store-bought, baked as directed
Whipped cream or whipped topping
1. In a saucepan, dissolve the cornstarch in the water. Stir in the condensed milk and egg yolks. Cook on medium heat, stirring continuously, until thickened and bubbly. Be careful not to burn it. Remove from heat; stir in the butter and vanilla. Cool slightly.
2. Slice two of the bananas into coins; lightly dip in lemon juice to prevent rounds from discoloring. Arrange the banana slices on the bottom of the piecrust. Pour the filling over the bananas. Cover and chill for 4 hours or until set.
3. Top the pie with whipped cream. Slice the remaining banana, dip in lemon juice, drain, and garnish the top of the pie.
A Note from Miss Kay
In case you don’t know this, dipping fruit (bananas or apples) in lemon juice will keep them looking fresh. But dip quickly and lightly so the lemon taste doesn’t take over your pie or salad. Enjoy!
Jay’s Duck Commander Ribs
Makes 2 to 3 servings • Baking sheet with
1
/
2
-inch sides • Outdoor grill
1 squeeze bottle (12 ounces) butter spread
1 bottle (5 ounces) Try Me Tiger Sauce (found online or in grocery stores)
1 full rack ribs (about 3 pounds)
1 packet (5 ounces) Duck Commander Seasoning Rub, or any rub you like
Onion powder
1 bottle (about 20 ounces) BBQ sauce of your choice
1. Heat the oven to 200°F. Tear off two pieces of foil, each large enough to wrap the rack of ribs. Then place one on top of the other on the counter to make a double layer. Turn up the edges a little to make a rim.
2. Put a generous portion of the butter spread and Tiger sauce on the foil. Season the ribs with the rub and place them on the foil, meaty side down. Close the packet and crimp the foil to seal. Place on the baking sheet. Bake 3 hours to 3 hours and 30 minutes, until the ribs are tender enough to be pierced with a knife when you open the foil package.
3. When the ribs are almost done, heat an outdoor grill set up for indirect heat.
4. Dust the ribs lightly with onion powder. Place the ribs, bone side down, on the grill. Glaze with BBQ sauce and cook for approximately 30 minutes. The ribs are cooked already—this is just to give them a smoky taste.
5. Glaze with more Tiger Sauce and butter spread right before serving.
A Note from Jay
Grilling out is an easy and delicious way to cook almost anything. It’s often hot in Louisiana, but that doesn’t stop us guys from hanging out around the grill. I like hickory chips to get that perfect “cooked out” taste. An added bonus is not having many dishes to do when supper is done. Anna likes that part. (Anna is Alan’s daughter, and Jay is her husband.)
Baked Mushroom-Soup Chicken
Makes 4 to 6 servings • Large skillet • Dutch oven or 9x13-inch casserole dish
1 chicken (3
1
/
2
to 4
1
/
2
pounds), cut up, or purchase just the parts your family eats
1
1
/
2
teaspoons Duck Commander Cajun Seasoning (mild or zesty)
1 teaspoon salt
1
/
2
teaspoon black pepper
3 tablespoons vegetable oil
2 cans (4
1
/
2
ounces each) sliced mushrooms
2 cans (10.75 ounces each) cream of mushroom soup
1 onion, peeled and quartered
1. Heat the oven to 350°F.
2. Rub the chicken pieces with the Cajun seasoning, salt, and pepper. In a large skillet, heat the oil over medium heat. When hot, cook the chicken until browned, about 3 minutes per side. Work in batches, if necessary. Transfer the browned chicken to the Dutch oven or casserole dish.
3. Add the mushrooms, mushroom soup, and onion. Cover with the Dutch oven lid or foil. Bake for 1 hour and 15 minutes or until the chicken is cooked through. Use a fork to test. (The juices should be clear.)
A Note from Miss Kay
This is a simple recipe, but in today’s busy world, simple is good. Right? Our family is so big that each chicken part is somebody’s favorite, but if your family just likes dark meat, just use dark meat. This is great served with rice, boiled red potatoes, or mashed potatoes. The soup acts as a gravy.
Hummingbird Cake with Cream Cheese Frosting
Makes 1 (9-inch) cake • 3 (9-inch) round cake pans • Wire cooling racks • Nonstick cooking spray and flour, for the pans
Cake Layers
1
1
/
2
cups canola or vegetable oil
2 cups granulated sugar
3 large eggs, lightly beaten
1
1
/
2
teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
1
/
2
teaspoon salt
3 cups all-purpose flour
2 cups diced bananas
1 can (8 ounces) crushed pineapple with juice
1 cup chopped pecans
Cream Cheese Frosting
1 stick (
1
/
4
pound) butter, softened
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 package (1 pound) powdered sugar
1 cup chopped pecans
1. Heat the oven to 350°F. Grease and flour the cake pans.
