Author Archives: Ducks Mahal

Audubon Ron Special Sunday Tomato Sauce

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Serves Two

Sauce
½ can (28 oz.) San Marzano Whole Peeled Tomato (Cento Brand)
1-15 oz. can Contadina Tomato Sauce
½ -6 oz. can Contadina Paste

New Orleans Trinity
½ cup finely chopped yellow onion
¼ cup finely chopped green bell pepper
¼ cup finely chopped celery

Herbs and Spices
3 finely chopped garlic cloves
1 small bay leaf
1 TBSP dried basil
1 tsp dried oregano
¼ cup freshly chopped Italian Parsley
S&P
3 or more to taste tsp sugar
(Optional pepper flakes)

Wine
1/3-1/2 cup dry red wine (Chianti, merlot or cabernet)
1 dash of reserve dark coffee

Cooking
Sauté the Trinity in olive oil and then add the garlic
Add the tomato sauce and red wine and coffee
Add the Herbs and spices
Bring to a short boil, reduce to a simmer cook 1 hour with lid slightly cracked (reduce the liquid)
~~~
Check flavor and thickness, if too thick add more wine
Remove the bay leaf and hand blend a little smoother
Add meatballs, braciole, sausage (Meatballs should be slightly precooked retain the pan dripping and add to the sauce, braciole should be browned retain pan dripping and add to the sauce)
Cook on simmer another hour to hour and one-half
Adjust flavors
Serve over pasta and shred block parmesan and Romano cheese on top.

As of 11/29/25

Asian Mandarin Avocado Fish and Shrimp Salad

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This is a very simple dish I have worked together with a perfect sauce. The sauce can be used for chicken and pork. Start with the salad dressing. All my salad dressings are a 6:1 ratio, 6 TBSP of oil and 1 TBSP of everything else.

Asian Salad Dressing/Marinade
• 6 TBSP peanut oil
• 1 TBSP soy sauce ( I added a tad more b/c I like a stiff soy sauce flavor)
• 1 TBSP sesame oil
• 1 TBSP balsamic vinegar
• 1 TBSP minced fresh garlic
• 1 TBSP minced fresh ginger
• 1 TBSP chopped scallions

In a bowl whisk all ingredients.

Fish and Shrimp (for 2)

• 6 large jumbo shrimp
• 2 white fish filets (You can use flounder, walleye, cod, tilapia, etc.)

Devein and peel shrimp and chop the fish filets cross ways 1 inch. Place the seafood in a plastic zip lock bag and then pour in half the salad dressing. Seal the bag and place it in the refrigerator for 30 minutes.

Salad

• Any green leafy salad, I used a romaine medley and escarole
• Cilantro – chopped
• 1 avocado – quartered
• 1 fresh mandarin – peeled and deseeded
• ½ cup frozen edamame (soy bean, without the shell)
• sesame seeds, for topping (optional)

Arrange everything on a plate except the fish.

Heat non-stick pan on medium heat. Remove fish from bag and set the dressing in the bag on the side, and sauté fish about 4 minutes, add the remaining dressing from the zip lock bag (this dressing has the fishy flavor) and cook another 4 minutes until the fish and shrimp are nice and tender. Remove the shrimp and plate three shrimp in line on both plates and then plate the fish. Add the pan cooked dressing to the remaining half dressing and whisk once more. Spoon the dressing equally amongst both plates and serve.

Can it be that easy?

Fish Burrito

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• Frozen flounder
• Sour cream
• Salsa
• Avocado (cut into quarters)
• Lime (Cut into quarters and squeezed onto taco)
• Cilantro (chopped)
• Flour tortilla (Microwave on high for 50 seconds)
• Rub mix (paprika, onion powder, garlic powder, old bay, etc.)

Pour oil in baking pan and sprinkle the fish with the rub mix.

Heat oven to 425ᵒ, Cook fish until done (~8 minutes)

On a warn tortilla, apply sour cream, fish, salsa, avocado, cilantro and squeeze lime on top and roll in a burrito.

 

Jamaican Jerk Sauce for BBQ Chicken and Ribs

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Sauce:

  • ¼ cup regular BBQ sauce (I use Sweet Baby Rays)
  • 4 TBSP brown sugar
  • 5 cloves garlic
  • 1 inch ginger
  • ½ cup green onions chopped
  • ½ cup yellow onion chopped
  • 1 fresh or ½ dried Habanero pepper
  • 2 TBSP lime freshly squeezed lime juice
  • 1 tsp white vinegar
  • 1 TBSP peanut oil
  • 1 TBSP soy sauce
  • 2 TBSP or more as needed Jamaican Jerk Jamaican Jerk Seasoning or to taste

(see Jerk Seasoning recipe https://ducksmahal.com/2020/02/29/hsakes-and-rubs/)

In a blender on liquefy setting blend all ingredients into a thick paste.  After the meat is cooked add to the meat while cooking 15 minutes before serving.  Wrap in aluminum foil and let rest 5 minutes.  The sugar from the BBQ sauce will caramelize onto the meat.

Dry Rub:

  • 1 TBSP or more as needed Jamaican Jerk Jamaican Jerk Seasoning or to taste, rub into the meat

Cooking Meat:

1 Lb.  Tenderloin or 1 Lb. Country Style Pork Ribs

I use deferred heat, placing bricks directly under the pan and coals alongside.  The pit temp should be in the 300°+ range.  For 1 Lb. it should take ~1 hour to cook.  I like to use Kingsford coals, mostly with Applewood in it.  When the meat reaches internal temps of 160° the meat should be cooked.

At 54 minutes check the internal temp.  Adjust accordingly as to when to add the sauce and wrap in aluminum foil.

As of 3/8/20

Bourride

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This Provençal fish soup dish is called Bourride, (pronounced Boo-reede).

Fish Stock
1. TBSP peppercorns
2. 1/4 tsp. fennel seeds
3. 1/4 tsp. coriander seeds
½ Tsp. sea salt
1 small piece of uncooked cod(3 inch by 3 inch)
1/2 cup dry white wine
3 cups water
1 shallot chopped
1 celery stalk (inner stalk w/leaves) chopped

Cut some cheese cloth and place the peppercorns and seeds in it, tie with string. Put everything is a sauce pan and bring to a boil then gently simmer for 30 minutes.

Aioli
2 large cloves garlic, peeled
2 egg yolks
½ TBSP Dijon mustard
½ tsp. salt
1 dash cayenne pepper
1/4 cup fish broth (see recipe above)
1/4 cup extra-virgin olive oil
1/4 cup canola oil

Put all in a blender and puree until a smooth froth. Leave in blender.

Soup
1 quart fish broth (see recipe above)
6 skinless sea bass fillets (from the three whole sea bass) cut in 1-inch pieces
Salt and freshly ground white pepper
Cayenne pepper to taste
3 small carrots, peeled and cut in ¼-inch pieces
8 oz. white button mushrooms, cleaned and quartered
1 small leek, light green and white parts, cut in ¼-inch pieces and rinsed well
8 oz. fingerling potatoes, cut in ¼-inch pieces
Juice of 1 lemon
1 cup white wine

Sauté carrots, leek, and potatoes in olive oil. Add wine. Add the other ingredient, fish stock and Aioli. Bring to a boil and simmer slowly for 30 minutes. Serve with garlic bread.