Stuffed Lamb burger with Baked Black Bean

 Savoring Mohawk Valley...we truly are blessed to live in this area...yes even despite the recent rain-fest. We have access, at least in my opinion (and I know a lot agree) to some of the best beef, pork, lamb, turkey, chicken, duck ....oh the list is extensive!

Someone asked me the other day, how I "rate" what I eat. The first time I purchase a meat product I only season it with salt and black pepper, fresh ground of course. Cook it in the most basic of ways. My dad taught me this trick, good quality meat (chicken, lamb, pork etc.) should never need anything more then that to be flavorful. If the product is flavorful that way, then I know when I add other spices or seasonings, the two will "marry" and become one. When you sample a flavorful dish, you should really be able to taste everything on its own and at the same time, all together.

I immediately think of two local restaurants that accomplish this all the time. And a large part of that is that they use as much local as they can! The Table in Fort Plain and The Tailor and The Cook in Utica.

How lucky are we that we have access to the same products they use from the area! I haven't sampled everything in the Valley or CNY, but I am working on it. There are so many great things for me to discover and I am working on that! If you know of a farmer in the Mohawk Valley or CNY, that you like me to try something and then create a recipe, please email me!

So, this recipe features a few farms:

http://www.droverhillfarm.com/                  http://www.anotherjonesfamilyfarm.com/

http://bouchardbeef.weebly.com/               http://gianfortefarm.com/

http://shawsmapleproducts.com/

copyrightcatmacera2013

 

 

1 lb Drover Hill Ground Lamb

6 tbsp. Jones Family Kuyahoora Crème

4 tsp. Shaw's Maple Seasoning (Maple pepper)

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1 egg

1/4 c panko bread crumbs

 

Baked Black Beans

 

2 c Gianforte Black Turtle Beans, cooked and cooled

6 slices Bouchard Farm bacon, fried crisp

1/2 onion, diced

1/2 c Shaw's maple syrup

1/2 tsp. ground turmeric

1/2 tsp.  ground curry

1/2 tsp. ground cumin

1/4 tsp. cayenne (adjust to taste)

1/2 c. chicken stock

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For the burger:

 

Stir together the kuyahoora crème and maple seasoning. Refrigerate for a couple of hours. Form into 4 equal in size balls; set aside.

 

 

Season the lamb well with salt and pepper, add in egg and bread crumbs. Mix together just until combined. Dived into 4 equal portions, roll into balls. Insert two fingers into the meatball and form a well in the middle of the ball, that will hold the cheese. Place the cheese in the middle, close the opening by squeezing and shaping back into a ball. Flatten slightly, place on a platter and refrigerate until ready to cook.

 

For the Baked Beans: Preheat oven to 400 degrees F.

 

Reserve about 2 tbsp. of the bacon fat and sauté the onion until translucent.

 

In a large bowl stir together all the bean ingredients. Crumble in the bacon. Pour into a 2 qt. oven proof dish. Bake for 1 hour or until slightly crisped on top.

 

About 15 minutes before the beans are done preheat grill on high. While the beans rest for about 15 minutes, grill the burgers over med/low heat for about 5 -6 minutes per side.(or until desired doneness) Turning only once.

 

Let the burger rest about 5 minutes. Plate and serve. (optional, sprinkle with diced preserved lemon)

 

 

 

 



Roast Duck with Peach Cardamom Glaze

If you have had duck from some other source and thought it was good, well I strongly urge you to stop at the market, get yourself  to Jennifer from Slate Creek Farm!! This duck was about 7.25 lbs, rendered some wonderful fat that I will use later for a variety of things but the meat on this was most impressive! Even after a 5 hours roasting, this meat was moist, tender and just downright flavorful! (https://www.facebook.com/SlateCreekFarm?fref=ts)
Now some often question the price at $6.50/lb, this is right with what commercial duck will go for, I am telling you, this duck is far superior then any other! So you are getting what you pay for! You can easily feed 8 people from one. Or do what I do, feed 4 the first round and the other half will feed another 6-8 (watch for my recipe to show you!!). And then make a wonderful stock from the bones left....just incredible amount of goodness for you dollar! (sorry went off on a local support rant there, I will leave that for the Market blog!)

This about a 5 hour cooking time so make sure you have the time to really enjoy the process, you will be well rewarded!!

copyrightcatmacera2013

 

 

 

1 Slate Creek Farm Duck, thawed (neck, gizzards and liver removed*), rinse and pat dry

 

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peach cardamom jam (or your favorite jam)**

 

 

 



 TIP: Frozen meats need about 20 minutes per pound to thaw in the refrigerator. This may vary.


Preheat oven to 450 degrees F. You will need a large roasting pan with a raised rack.

Season the cavity of the duck well with salt and fresh black pepper. Pierce the entire bird with a fork, using care are not to go to far into the meat. Place on rack breast side up. Season with salt.

Place in oven for 1 1/2 hours. Remove from oven, place bird on a platter and drain of the fat drippings into another pan. (doing this prevents the fat from burning and really splattering!)

Pierce the duck again all over. Place the duck back on rack, except place it BREAST SID DOWN. Lower the heat to 325 degrees F. Roast for 1 hour. Repeat as above, but place the it BREAST SIDE UP. Roast for another 1 hour. Do this process once more, this one will be BREAST SIDE DOWN.

After the last hour remove the duck, pierce again, drain any drippings. Raise the temperature to 450 degrees F. Place duck back on the rack BREAST SIDE UP. Roast for 45 minutes. This will really crisp the skin. For the last 15 minutes, remove from oven spread jam on the top in a thin layer and roast another 15 minutes.

Remove from the oven tent with foil and rest 15-20 minutes before carving.

** This duck is so delish, you really don't need a glaze! But don't limit yourself either. I have done glazes of blackberry with rosemary reduction, or a wonderful cranberry orange water reduction (with toasted pecans)