Smoked Duck Pizza

A crisp cornmeal crust is topped with Aji Mirasol & New Mexico chili sauce, sliced red onions, smoked duck breast, Anaheim peppers, Quesillo Oaxaca and a fried duck egg.  Garnished with chili-lime chicharrón and fresh cilantro..

Smoked Duck Pizza

For the Crust  [makes 2 7-inch crusts] (adapted from a recipe by Martha Stewart)

1 teaspoon active dry yeast
a pinch of sugar
1/3 cups warm water
3/4 cups sprouted wheat flour, plus more for work surface
1/4 cup organic, stone-ground cornmeal, plus more for pizza stone
1/2 teaspoon coarse sea salt
1 tablespoon extra-virgin olive oil, plus more for bowl

In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.

Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.

Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.

Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet.  Place dough rounds on top, and cooked until light golden brown, about 10 minutes.  Set aside to cool.

Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes.

For the Sauce

3-4 New Mexico chilies, stemmed and seeded
3-4 Aji Mirasol chilies, stemmed and seeded
3 cloves garlic, peeled
1 teaspoon raw guajillo honey
1 tablespoon Mexican oregano
1/2 teaspoon cumin seeds
1/4 cup tomato puree
sea salt to taste

Toast chilies in a dry skillet over medium heat for a minute or two on each side, taking care not to let them burn. Place the chilies in a bowl and cover with boiling water.  Let stand until soft, about 1 hour.

Drain chilies and add to the bowl of a food processor along with the cumin, garlic, honey, oregano and tomato puree and process until smooth.  Use a bit of the chili soaking water if needed to thin the sauce.  Taste and adjust for salt.

For the Chicharrón and Fried Eggs

The skin and fat layer of 1 duck breast, cut into 1″ julienne
chili powder
fresh lime

Cook duck fat with attached skin over medium-low heat until the fat has rendered and the skin is a deep golden brown.  Transfer to a side dish to drain then immediately season with chili powder and fresh-squeezed lime juice.

Pour off all but 2 teaspoons of duck fat, then crack eggs into hot pan.  Fry just until barely set, as the eggs will be finished in the oven.

To assemble

Use the back of a spoon to spread a thin layer of chili sauce over the cornmeal crust.  Arrange sliced, smoked duck breast, chopped red onion, sliced Anaheim peppers and Oaxaca cheese over the top.  Place fried egg in the center of the pizza then bake in a 500 degree oven until bubbly, about 5 minutes.

Garnish with chicharrón and fresh cilantro and serve immediately.

Pork Belly, Black Bean and Roasted Sweet Potato Tacos

Local, pastured pork belly, organic black beans, pan-roasted sweet potatoes, poblano peppers..

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Pork Belly, Black Bean and Roasted Sweet Potato Tacos

(click image to enlarge)

Makes about 4 large tacos

1/4 pound pork belly, cut into large dice
1 poblano pepper, cut into strips
1 aji mirasol or New Mexico dried chile, seeded and chopped
1 cup cooked black beans
1 large tomatillo, diced
1/4 cup bean cooking water
1 cup sweet potatoes, cut into cubes
1/2 small yellow onion, diced
1 clove garlic, minced
1 tablespoon rendered fat, if needed
1 teaspoon cumin seed
1 teaspoon Mexican oregano
1/2 teaspoon epazote
2 tablespoons fresh cilantro, coarsely chopped
freshly-made flour tortillas
sea salt and cracked pepper

Brown pork belly in a heavy skillet over medium heat.  Add additional rendered fat if needed, then add diced sweet potatoes, cumin and dried chiles and cook until browned on all sides.

Add onions, poblano peppers and garlic and cook until onions begin to brown.

Add tomatillos, oregano, epazote and just enough reserved bean cooking water to keep everything moist. Toss in the cilantro, season to taste with salt & pepper and give it one last stir before loading onto fresh tortillas straight off the comal.

I like to serve these tacos with lots of jalapeño Tabasco and Cholula hot sauce on the side.

This post is both part of the Food Renegade’s Fight Back Fridays and
the October Fest Carnival of Super Foods at Kitchen Stewardship!


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Deep Chili

Nobody knows for sure exactly when and where chili con carne was first made, but we can generally agree that the original recipes read something like this..

“Cut up as much meat as you think you will need (any kind will do, but beef is probably best) in pieces about the size of a pecan. Put it in a pot, along with some suet (enough so as the meat won’t stick to the sides of the pot), and cook it with about the same amount of wild onions, garlic, oregano, and chiles as you have got meat. Put in some salt. Stir it from time to time and cook it until the meat is as tender as you think it’s going to get.”  –Texas, early 1800s

With deep, dark beef and chile flavors, this is an intensely flavored dish.

Deep Chili

Deep Chili

Smoke onions, garlic, jalapeños and a plum tomato over mesquite for 30 minutes.  Set aside to cool.

Meanwhile, roast a variety of chiles such as Guajillo, ancho, arbol and New Mexico in a slow oven for an hour.

Pull the stems from the peppers and shake out the seeds.  Transfer to a food processor and chop into a fine powder.  Add the roasted onion, garlic, jalapeños and a tablespoon of cider vinegar and blend into a paste.

Brown a couple of pieces of pork belly in a heavy skillet over medium-high heat.  Add small chunks of grass-fed beef chuck or bison and sear until seriously browned.

Add 1/2 cup of the chili paste and just enough water to cover the meat.

Add toasted cumin seed, Mexican oregano, a little sea salt, a few shards of true cinnamon and 3-4 whole cloves.  Bring to a boil, then reduce heat and simmer 1 1/2 hours, adding the chopped, smoked tomato during the last half hour.

Add 1 ounce of Mexican chocolate and stir until melted.  Adjust seasoning with salt and pepper if necessary.

Serve with beans, cornbread or tortillas on the side if you like.


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Grilled Mango Salad with Aji Mirasol Bacon Dressing

Fresh ripe mangoes, avocados and an aji mirasol-infused balsamic bacon dressing over watercress and field greens..

Grilled Mango Salad with Hot Bacon Dressing

Grilled Mango Salad with Hot Bacon Dressing

Wash and dry field greens, watercress and fresh herbs.  Refrigerate until ready to use.

Fry cubes of uncured, pastured bacon and chopped red onions until crisp.  Using a slotted spoon, transfer to paper towels to drain.  Pour off all but 1 tablespoon of fat.

Add white balsamic vinegar and 1 small aji mirasol pepper (mild chile and apricot-like flavor) and simmer until thickened, about 15 minutes.  Adjust sharpness with a spoonful of raw honey, but don’t make it particularly sweet.  Add the bacon and onions and keep warm.

Split and score a ripe mango.  Push up from the bottom so that the sections pull apart, dress with coconut oil (unctuous and high-heat stable) and season with sea salt and freshly-ground pepper.

Grill the mango halves flesh side down until caramelized, about 5 minutes depending on heat source.

Arrange warm grilled mango over crisp greens. Dress with hot bacon dressing and garnish with avocado slices and quartered grape tomatoes.


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