Author Archives: Ducks Mahal

Pork Loin and Sweet Kraut

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(Click on pics to enlarge)

Serves 2

1 LB. Pork Loin or Pork Tenderloin (Tenderloin is the filet of mignon of pork and pork loin is the muscle that runs along the back between the back fat and the ribs.)

Paste for the Loin
1 tsp dried rosemary
1 tsp dried thyme
2 cloves of garlic
1 TBSP Dijon mustard
Sea salt
Fresh ground black pepper
1 TBSP olive oil
Paprika

In a small food processor, add all ingredients except the paprika. Blend into a smooth paste. Rub the paprika into the pork loin first, then rub the Paste onto the loin. Refrigerate an hour or more.

Sauerkraut
We used 1 can of Frank’s Sweet Bavarian Style Kraut w/Caraway Seeds.

Onion
1 small yellow cut in half, then cut into thin half-circles. Sauté in butter timed with serving.

Other
½ apple, chopped and placed at the bottom of an ovenware pan.
1 cup of beer, we used Leinenkugel from Wisconsin b/c it is like a German Pilsner.

In an ovenware pan place the loin on top of the chopped apples, add the beer and cook in oven 400° for 30 minutes until the center reaches internal temps of 160°. Remove the loin and wrap in aluminum foil and rest for 10 minutes then slice into medallions and discard the apples.

Separately, sauté the onions and heat the Sauerkraut in separate pans timed for serving with the loin.

With tongs plate the Sauerkraut, then the onions and then add the loin medallions on top.

Mircowarp 30 seconds if necessary to heat again. Serve

As of 2/13/2113

Bánh mì Dinner Roll (Baguette)

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This recipe makes two eight inch rolls. 

Scaling (Weight these ingredients using a scale)

155 ML of warm water between 105° and 110°.
Add to mixing bowl
1-1/8 tsp rapid rise yeast
¼ tsp sugar (too much sugar will kill rise)
Let yeast activate for 10 minutes
Add 255 gr. Bread flour
Add 1/8 tsp salt (too much salt will kill rise)
Run mixing hook 10 minutes on speed 2
Cover with microwave plate cover for 30 minutes

Kneed again with mixing hook 10 minutes on speed 2 (KitchenAid)
Cover with microwave plate cover and leave in a warm draft free environment 60 minutes
Should rise to 2 or 3 x’s
Press out big bubbles
Weigh it and divide it into two balls, cover with microwave plate cover

Roll out balls into 8 inch baguette shapes
Place onto baguette pan seam side down on parchment paper
Cover both with microwave plate cover and a towel over that. (A towel or plastic will stick to the baguette if placed directly on the dough)
Boil 2 cups of water and pour in a pan
Place baguette pan on the top rack
Place the water pan underneath and proof the baguettes for 45 minutes
Remove to a counter.

Preheat oven 475 degrees F.
Uncover bread, spray with fine mist of water
With a sharp knife cut a slash length-ways on the top of each roll
Add 100 ml of boiling water to a metal pan
Spray baguettes one more time with water
Place the baguette pan on the top rack
Place water on the rack underneath
Spray water into the oven one last time
Bake 18-20 minutes until golden brown
Remove and cool

As of 7/12/25

Acorn Squash Stew

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  • 1 acorn squash
  • 2 TBSP olive oil
  • 10 oz. Chicken apple sausage
  • ½  yellow onion chopped
  • ½ apple cored and chopped
  • 1 garlic clove cut into coins
  • 1 cup Brussel Sprouts
  • 2 tsp. dried sage
  • 1 cup chicken broth
  • 1 cup dry white wine
  • S&P
  • 1 TBSP olive oil

Cut squash in half and remove the seeds and inner parts.  Pour 1 TBSP olive oil in each half and paint the squash with the oil.  Bake in oven on 400º / 40 min.  Remove, cool, peel off skin off and chop into bite size pieces.

Cut the sausage into bite size pieces.  Sauté the sausage, apples, onions and Brussel sprouts in olive oil.  Add the wine, broth and everything else and bring to a boil.  Cover and cook on Lo for 30 minutes.

As of 12/5/20

Italian Wedding Soup

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Serves 2

Meatballs
4 oz. ground beef
4 oz. ground pork
¼ cup ground saltine crackers
1 tsp. dried parsley
1 tsp. fresh oregano
¼ cup parmesan
1 egg mixed
S&P
1 Tbsp. olive oil

Mix all together in a mixer, I used a KitchenAid. Used a TBSP and measure out 1 TBSP of meat and then another one top (2 TBSP) and then roll the meat with a little water in your hand to perfect meatballs.

In a large Dutch Oven iron pot and the oil and brown the meatballs on medium heat. Remove.

Then add
2 small carrot skinned and cut into 1/2” pieces
½ yellow onion chopped
1 large celery stalk skinned and chopped into 1/4 inch pieces
1 large garlic clove cut into thin slices using setting 1 on a banjo slicer

Add to the meatball oil and sauté. Add

½ cup of dry white wine and scrape the bottom of the pot for the fond
Then add 2 cups of chicken broth

Add ½ cup of precooked small bowtie pasta (Farfalle)
Add 5 oz. of chopped fresh spinach
And then gently cook for one hour and serve.

Thai Coconut Seafood Soup

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Outrageously good!

1 can unsweetened coconut milk
1 – 8 oz. bottle clam juice
1 medium jalapeño sliced
½ carrot cut into sticks. (Boil 10 minutes then cut into match sticks)
1 TBSP fish sauce ( I made my own vegan sauce https://ducksmahal.com/2020/06/15/vegan-fish-sauce/)
1 tsp curry spice mix (I made my own Curry Blend, 1 TBSP Coriander Powder, 1 TBSP Curry Powder, 1 TBSP Garam Masala, ½ tsp. Cardamon)
Pinch of sugar
1 TBSP fresh mint from my garden
1 TBSP fresh Thai basil from my garden
1 TBSP fresh cilantro
8 oz. frozen cod thawed
8 oz. frozen shrimp thawed, de-veined and shelled
Served on rice topped with Sriracha and a wedge of lime.

Add the coconut milk, clam juice, jalapeño and fish sauce to a soup pot and bring to a boil, reduce heat and simmer 20 minutes.

Add the remaining ingredients and simmer another 15 minutes and serve.

As of 1/2/21