Dig In with Chef Duke Recipes 

Braised Lamb Shanks

4 Lamb Shanks

11/4 tsp. Salt

1 tsp. Freshly ground black pepper

36 garlic cloves (24 peeled and 12 unpeeled)

6  Bay Leaves

6 Thyme sprigs

1 Tablespoon Thyme leaves

3 1/2 Cups chicken stock

1 large red bell pepper (Cut into1/4 inch strips)

1 tablespoon unsalted butter

Preheat the oven to 300 degrees. Season the lamb with 1 tsp. of the salt and 1/2 tsp. of the black pepper.

In an enameled cast iron casserole dish, combine the shanks with the unpeeled garlic cloves, bay leaves and thyme sprigs. Cook the shanks over moderate heat until evenly browned. cover the casserole and roast the shanks for 2 hours. Remove from the oven and let stand covered, for 20 minutes.

Remove the lamb shanks and set them aside, add the stock to the casserole and bring to a boil over high heat, Continue boiling till reduced to 2 cups.

Strain the stock and return it to the casserole. Add the peeled garlic cloves and simmer gently until tender.  Return lamb to the casserole and add the red and yellow peppers and thyme leaves. Cover and cook until the peppers are tender, about ten minutes.

Transfer the lamb shanks to warm serving plates. Stir the butter into the sauce and season with the remaining 1/4 teaspoon of salt and 1/2 teaspoon of black pepper. Spoon the sauce over and around the shanks and serve.

Southern Comfort Mojo Shrimp

10 Jumbo Shrimp

2 Jalapeno Peppers (sliced longwise)

10 Slices of Apple Smoked Bacon

1/2 Cup of Blackening Seasoning

2 Wooden Skews

2 Oz. Olive Oil

1/2 Cup of Southern Comfort

1 Cup of Heavy Cream

2 Ox. Tasso or other smoked ham diced fine

Butterfly shrimp, in the inside of the butterfly add the jalapeno, and wrap the apple smoked bacon around the shrimp and the jalapeno.

Place on wooden skewers. Place oil in dish. Roll Skewered shrimp in oil. In an other dish, place blackening seasoning. Roll skewers in the seasoning.

Place in a hot skillet place the skewers, turn until golden brown. Place in a hot oven and cook at 325º until bacon is cooked. Remove from the oven. Do not over cook! Remove the cooked shrimp and place on a plate. Quickly add the Southern Comfort and Tasso to the skillet, bring to a boil, removing the alcohol, add the Heavy Cream Bring to a boil. Serve with the skewers.

Chef Duke’s Flank Steak

Creamy Southern Comfort Marinade

2 cups Oil

1 cup rice vinegar

½ cup hoisin

1 cup Southern Comfort

Juice of 2 lemons and 2 limes

1 cup honey

1 cup soy sauce

Mix all ingredients well

Southern Comfort and Creole Mustard Sauce

1 cup Creole Mustard

1 cup Southern Comfort

1 cup heavy Cream

Add All ingredients in a small sauce pot and reduce by one half.

Let flank steak marinate for 1 day. Remove from liquid and let rest for 10 minutes.

Place on 400 degree grill and cook till mid rare, or your liking. Serve topped with Sauce.

Hoisin Vinaigrette over Creole Tomatoes

1lbs Boiled Louisiana Crawfish Tails

1 C. Hoisin Sauce

2 Tbls Chopped Fresh Ginger Root

1 Squeeze of Lime

1 Tbls Honey

2 Tbls Sesame Oil

½ C Cilantro (chopped fine)

1 Red Onion (chopped fine)

1 Stalk of Celery (chopped on bias)

1 Napa Cabbage (shredded)

4 Carrots

1 Head of Broccoli, boiled and cut into small florets

1 Creole Tomato, sliced

In a large bowl, add all wet ingredients, mix well. Blend in Ginger. Add All additional ingredients, and toss well. Serve over tomato slices.

Spicy Seared Pork Filet with a Southern Comfort Crawfish, Mirliton and Tasso Sauce Garnished with a rosemary herb pork demi glace served with Citrus Risotto

Spicy Seared Pork Filet with a Southern Comfort Crawfish

6 oz. Center Cut Pork Loin Steak

4 oz. Tasso (Cajun Cured Spicy Pork Butt)

4 oz. Louisiana Crawfish Tails

1 Whole Mirliton (boiled, peeled, pitted and diced medium)

2 tsp Fresh Corn Kernels

2 tbs Bell Pepper (Diced Small)

2 Chopped Pimentos

1 sp Green Onion (chopped Small)

1 tsp Fresh Basil

1 tsp Chopped Parsley (fine)

1 tsp Fresh Chopped Rosemary

2tbs Yellow Onion (diced small

8 oz/ Southern Comfort

1 tbs Lea and Perrin Worcestershire sauce

1 tsp Butter

2 tsps Heavy Whipping Cream

1 C. Brown Sauce

Salt and Pepper to Taste

Lemon Pepper to Taste

Herbed Pork Demi-Glace

2# Pork Bones

Mirepoix

3 Onion1 Carrot

1 Stalk Celery

All Chopped Course

6 Stalks of Fresh Rosemary

2 C. White and Red Wine

2 tsp Fresh Thyme

2 tbs Butter

4 C. Chicken Stock

Roast Pork Bones in oven with mirepoix (celery, onions, and carrots), Herbs and wine at 375 degrees for 3 hour, or until bones are golden brown. Remove bones and place in a large pot. Add chicken stock, reduce to half. Strain stock, removing bones, and other seasoning from stock. Put the strained stock back on the fire and reduce ½ once more. After thickened to a nap (coat the spoon with out dripping) consistency, add 2 tbs. Butter. And 2 tbs. Of fresh rosemary. Ready to serve.

Crawfish Tasso Sauce

In a sauté pan add butter, onion rosemary, basil, pimentos, and corn. Sauté all ingredients until tender. Add meriliton, crawfish tails, and Tasso. Sauté for two minutes. Add Southern Comfort, brown sauce and cream, Let reduce to a nap consistency. Add Green Onions and parsley and Lee and Perrin Sauce.

Season to Taste.

Season Pork Loin with Pepper and Sauté in Black Iron Skillet. Cook until medium-rare. Remove from pan, place on top of crawfish sauce. Add pork demi-glace over stock, and put risotto next to sauce and pork loin steak. Ready to eat, enjoy.

Citrus Risotto

1 Medium Onion, Chop fine

6 Basil medium leaves, chop fine

2 Tbs. Extra Virgin Olive Oil

1 # Arborio Rice

8 Cups Chicken Stock

2 Lemons (zest and Juice)

In a sauce pot saute the onions until transparent, add basil, rice and chicken stock. Bring to a boil. Add zest of lemon and juice, then remove from heat, cover and let stand until desired thickness. Season to taste.

Appetizer

Goat Cheese and Prosciutto Pinwheel with Southern comfort honey Mustard Sauce

Pinwheels

1 Sheet Frozen Puff Pastry

4 Ounces Goat Cheese (one container in plastic cup)

4 Ounces Fresh Basil Leaves

½ Pound Sliced Prosciutto

Black Pepper to Taste (coarsely ground)

Sheet of Waxed Paper

1 Can of Pam or other baking spray

Place Goat Cheese in the Microwave and heat at high for 60 seconds. Place the goat cheese in a bowl and whip until smooth. Take the sheet of Puff Pastry and lay flat on the waxed paper. With a stainless steel spatula evenly spread the Goat Cheese on the Puff Pastry, covering the entire surface. Layer the Basil Leaves on top of the goat cheese, and then layer the Prosciutto on the Basil. Lightly cover the Prosciutto with the Black Pepper. Carefully roll the waxed paper and Puff Pastry, making a tight log. Place in refrigerator until ready to bake.

Southern Comfort Honey Mustard Sauce

½ cup of honey

½ cup of Creole Mustard

2 Ounces Southern Comfort

In a small saucepan pore in honey, heat on low, add Southern Comfort, stir, add mustard, stir, and keep warm.

Pre-heat oven to 350° . Take the rolled puff pastry out of refrigerator and unwrap, removing the waxed paper. Place on cutting board, and slice into (8) pieces. Spray a large skillet or sheet pan with Pam. Place the pinwheels on the sheet pan or skillet, making sure there is about one inch between each one. Place in oven, cook until golden brown. While the pinwheels are baking on plates, place a small amount of the Southern Comfort Honey Mustard sauce. About (2) ounces for each pinwheel, letting the sauce spread into a small circle. Place a cooked pinwheel on each plate. Serves 8.

Southern Comfort Crabmeat and Roasted Tomota Vidallia Onion Soup

2 Lbs… Jumbo Lump Crabmeat

3 Cups Diced Vidalia Onions

1 Cup Green Onions Scallions

1 Cup fresh Basil Chiffonade

2 #10 Can Puree Tomatoes

½ Cup Southern Comfort

½ Gallon Freshly made Chicken Stock

In a large skillet Saute Onions, Basil and crabmeat. Deblaze with Southern Comfort. In a separated container combine all the other ingredients, Season to taste. Garnish with fresh crabmeat diced avocado and diced tomato. Serve chilled.

Southern Comfort Marinated Seafood Salad

½ Cup Southern Comfort

½ cup Finlandia Vodka

1 cup Balsamic Vinegar

½ cup Honey

2 tsp Lemon Juice

1 tsp Anise

1 tsp Fresh Basil

4 tsp Sun Dried Tomato

1 cup Roma Tomato

1 cup Cilantro

1 cup Virgin Olive Oil

1 cup Bay Scallops (Cooked)

1 cup Fresh Shimp (cooked, peeled and de-veined)

1 lbs smoked Mussels

Mix all ingredients.

Louisiana Crawfish in a Southern Comfort
Hoisin Vinaigrette over Creole Tomatoes

1lbs Boiled Louisiana Crawfish Tails

1 C. Hoisin Sauce

2 Tbls Chopped Fresh Ginger Root

1 Squeeze of Lime

1 Tbls Honey

2 Tbls Sesame Oil

½ C Cilantro (chopped fine)

1 Red Onion (chopped fine)

1 Stalk of Celery (chopped on bias)

1 Napa Cabbage (shredded)

4 Carrots

1 Head of Broccoli, boiled and cut into small florets

1 Creole Tomato, sliced

In a large bowl, add all wet ingredients, mix well. Blend in Ginger. Add All additional ingredients, and toss well. Serve over tomato slices.