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Grilled Sweet Potatoes, Mussels with Pancetta & Apples and Duck Tacos


Courtesy of Chef Lee Hillson from The Phoenician

Grilled Sweet Potatoes
Cut the potato into wedges
Just before putting on the grill, season sweet potatoes liberally with salt and a little oil.
Place sweet potato wedges directly on the cooking grate over direct heat; grill until well-marked, about 3 minutes on each side.
Move to indirect heat. Finish cooking, turning halfway through, until soft and tender, 20-30 minutes. Remove from grill.
Or finish in the oven as below
Preheat oven to 400°F.
On a rack fitted into a baking sheet, place sweet potato wedges 
Bake until tender and browned around the edges, about 30 minutes

1 Cup Crème Fraiche
1 Tblspn creamed horseradish
2 Tblspn blue cheese
Mix the crème fraiche, horseradish and blue cheese together. Pour over the potatoes and garnish with sliced scallion if desired.

Mussels with pancetta and apples
1 lb mussels
1 small apple-peeled and diced
1 cloves of garlic-sliced
3 tbsp olive oil 
4 oz diced pancetta
1 cup of apple cider
1 tbsp chopped, flat-leaf parsley
2 Tblspn Butter
Clean the mussels, removing any beards, and leave in cold water. Heat the olive oil in a deep pan with a lid. Add the apple, garlic, followed by the pancetta and sweat for two minutes. Then drop the mussels in and cook for two minutes. Add the cider and immediately cover with the lid. Shake the pan and cook for about five minutes until the mussels start to open. Add the butter. Finish with freshly chopped parsley.
Serve immediately, discarding any mussels that have not opened.

2 tablespoons vegetable oil 
4 large shallots, thinly sliced 
3/4 cup balsamic vinegar 
1/3 cup light brown sugar 

In a skillet, heat the oil. Add the shallots and cook over moderate heat, stirring, until softened, 10 minutes. Add the vinegar and sugar and cook until thick and jam-like, 5 minutes. Season with salt-spread on grilled bread

Duck Tacos

1 lb duck confit-pulled off the bone (This can be bought )
½ cup mayonnaise
½ cup kimchi
¼ carrot finely sliced or shredded
Flour tortillas
Chop the kimchi and carrot and mix with the mayonnaise.
Heat the duck confit in a pan and add some duck sauce.
Place the duck in a warmed taco-top with kimchi aioli and chopped scallion

Plum Sauce
15-20 small to medium plums
6 cloves garlic, minced
1/2 cup red onion finely chopped
1 TBS grated fresh ginger
1/4 cup soy sauce
2 TBS sweet chili sauce

Cooking Directions
Slice plums in half and discard pits. Cut each half into about 6 chunks.
Mix plums in a saucepan with garlic, onion, ginger, soy sauce, and chili sauce.
Heat on medium for 20 minutes, stirring occasionally.
Blend well with an immersion blender and add water to thin if desired.
Store in the freezer up to six months or the fridge up to two weeks.

3 tablespoons salt
4 cloves garlic, smashed
1 shallot, peeled and sliced
6 sprigs thyme
Coarsely ground black pepper
4 duck legs with thighs
4 duck wings, trimmed
About 4 cups duck fat
Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit 


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