A little Teal for dinner...

Hitch

Hitch

Well-known member
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and a nice Cab.

Hitch
 
I see the bacon, peppers and pineapple and know what to do with that, but how did you prepare the Teal?
 
I soak it in Sprite for a few days, which draws out the blood and tenderizes the meat. Then just cut up the breasts and I season with fresh cracked pepper, sea salt and cajun spice. That's it.

Hitch
 
I soak it in Sprite for a few days, which draws out the blood and tenderizes the meat. Then just cut up the breasts and I season with fresh cracked pepper, sea salt and cajun spice. That's it.

Hitch
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Sounds delicious and looks better! Using the toothpicks for scale, I thought they might be whole breasts;)

Chuck
 
If you want to really tenderize it, try soaking it in the jalapeno juice for a day or 2. It gets rid of ALL of the gamey flavor and REALLY tenderizes it.
I then baste with teriaki and then drizzle some honey over it when done.. mmmmmmmmmmmmm!!

Other than that I make mine just like yours, although I think I'll try adding some pineapple next time though!

Take care,
 
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Hmmmm....making some duck flavored bacon I see. Are those things snot waterers? If I eat something more than mildly hot, my nose runs for hours. They look tasty, I'll have to give it a try if I get a duck this year.
 
They are kinda hot with a whole slice of Jalapeño. I made a bunch of them for a few friends at work…we do a wild game lunch every so often and this recipe goes over well with everyone, even the non-hunters.

Hitch
 
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If you don't get one Lee, I'll mail you a duck.... and a box of tissues!!
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I usually have a roll of paper towels to mop my brow and the snotsweat from my upper lip when I get into hot food. Sometimes I put a towel around my neck to soak up the beer that runs out of my cauterized lips when trying to extinguish the REALLY hot stuff my buddies talk me into trying. I'd probably take the seeds out of those peppers for myself. My cousin grows these little Viet Cong peppers that almost made me commit suicide when I bit into one. Jimmy Lee, the Chinese Duck Dinner God had a mustard that would weld your eyelashes together too...but copious quantities of Rabatts Brue took the sting away.
 
Try using pineapple juice to marinade them and then baste them with a mix of crushed pineapple/curry powder (hot)/garlic/hoisin sauce (you tweak the amounts to get a balance you like). Pineapple juice is a natural tenderizer.
 
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The juice from the cans of pineapple chunks go in the Sprite, forgot to mention that.

Sounds good Bill.

Hitch
 
Hitch, were they native, or bringbacks? Making empanadas next week at clayton--too lazy to do my own wrappers, and have had no luck with frozens at the mercaditos in the area--the folks might not mind if i use egg roll wrappers, eh?
gotta save that recipe of yours for this coming season!
 
They were Bluewing and Greenwing from my "old" spot. The ones I brought back this time from below the equator will be stuffed by Blake instead of me. They cleared customs BTW. Blake should have'm by Tuesday.

Hitch
 
WOW Lee.....I have the same issues as you when it comes to hot stuff but never before has ANYONE put it so elegantly that I find myself sniffing and looking for the tissues as I read this!!!!

Take care,

Ed L.
 
Lee, note the pic of the preassembled--You will note that Hitch has removed the seeds and center, the source of the BIG HEAT!
Thems should be JUST RIGHT!
 
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