Dancing Spoon

Wicked Good Hot Sauce

Ordinary Out of the

OOO by Kate Krukowski Gooding

The Scotch bonnet pepper is slightly different from the Habanero pepper. They are two varieties of the same species but have different pod types. Both peppers have the characteristic thin, waxy flesh with a similar heat level and flavor however, the actual degree of "heat" varies greatly with genetics, growing methods, climate, and plant stress. While the Scotch Bonnet pepper originated in the Caribbean, the Habanero came from the Yucatan Peninsula.

I first discovered the Scotch Bonnet pepper in Jamaica while trying some Jerk Chicken; they are well known for their Jerk Sauce on chicken and pork. The peppers left a residual burn on your lip, it was a happy burn. 

The first time I made this sauce my nose was running and I was sneezing up a storm. I blew my nose and some of the juice went through the tissue. Not funny then but it is now. There I was running around with ice cubes up my nose calling the hospital to see what I could do since I had no milk products to calm this down. In the end I had to call my husband to come home with sour cream to neutralize the heat. I dilearn this one the hard way! Always wear gloves and don’t touch ANYTHING until your hands are clean!

Wicked Good Hot Sauce

Ingredients
Serves 2-4
1 ½    cup carrots, chopped
1 yellow onion, chopped    
2 cups white vinegar
¼ cup lime juice
12 garlic cloves, chopped
1 teaspoon salt
1  teaspoon sugar
13 fresh Scotch Bonnet peppers, chopped 

Directions
1. Combine all ingredients except Scotch Bonnet peppers in saucepan. Boil 19 minutes or until carrots are soft.  Add Scotch Bonnet peppers. Puree in blender until smooth. 
2. Pour in sterilized jars and refrigerate. 

Note: I follow regular canning instructions for a longer shelf life.

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You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.
 More information at www.blackflystew.com

Wild Mushroom Veal Marsala

Ordinary Out of the

OOO by Kate Krukowski Gooding
When the rain comes, or the chill is in the air, it feels like a comfort food moment to me. I have been dying to try something with a twist using this free-range veal. I love all kinds of mushrooms, and the layering of the mushroom oil, powdered mushrooms and then adding the fresh mushrooms gives this dish richness with which to reckon with. You won’t want to put your fork down until the last bite is gone. And be careful if you are too slow an eater, someone may be eyeing that last bite of yours! 

Wild Mushroom Veal Marsala

Ingredients
Serves 2-4
2 tablespoons Porcini Olive Oil    
4 veal chops    
½ ounce morels mushroom powder  
½ ounce porcini mushroom powder
1 teaspoons powdered garlic
½ teaspoon Sea Salt 
2 tablespoons olive oil
2 shallots, minced
6 ounces fresh baby Portabella’s, sliced thin
1 teaspoon garlic paste
1 cup dry Marsala Wine
¾ cup chicken broth
¾ cup lamb broth
Leaves from 1 sprig rosemary leaves (about 3 teaspoons)
2 tablespoons unsalted butter

Directions
1. Preheat the oven to 250 degrees F. Use non-stick spray on 9 x 9 baking dish.
2. Combine mushroom powders, garlic and salt together; dredge veal chops in mushroom mix. Heat the Porcini Olive Oil in large skillet over medium-high heat. Sear on both sides in heated skillet about 5 minutes total, to an internal temperature of 160 degrees F. Remove veal chops to baking dish and cover with foil; keep warm in oven until ready to serve.
3. Heat olive oil in skillet over medium low heat, and sauté shallots and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in Marsala Wine and garlic paste; stir until thickened. Combine chicken broth and lamb broth with rosemary leaves; add to skillet and cook until liquid is reduced to about ¼ cup. Remove from heat, and whisk in butter until melted. Serve Marsala sauce over veal.

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You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.

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Indonesian Rice Salad

Ordinary Out of the

 

OOO by Kate Krukowski Gooding
The combination of the sweet, tangy, and salty with the textures and colors make this salad in high demand in your kitchen. It is an easy summer salad for any gathering and goes well with everything, especially on the grill.

This is my number one most requested salad. It is great warm or chilled.   

Indonesian Rice Salad

Ingredients
Serves 2-4
2 cups brown rice
1/3 cup peanut oil    
¼ cup sesame seed oil
½ cup orange juice
2 tablespoons soy sauce
1 cup crushed pineapple
1 tablespoon honey
3 scallions, minced
½ pound mung bean sprouts
1 cup raisins
½ cup chopped peanuts
2 tablespoons sesame seeds
2 cups red, orange, and yellow peppers, diced
1 cup water chestnuts, slightly chopped

Directions
1. Cook brown rice in 3 cups water.  
2. Wisk together peanut oil, sesame seed oil, orange juice, soy sauce, crushed pineapple and honey to make the dressing.
3. Add scallions, bean sprouts, raisins, chopped peanuts, toasted cashews, sesame seeds, peppers, and water chestnuts to hot, cooked rice. Pour dressing over rice and vegetables, mix and enjoy.

 

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You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair. More information at www.blackflystew.com

And visit Foodie's Emporium for Unique Kitchen items!

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Maple Grilled Swordfish

Ordinary Out of the

OOO by Kate Krukowski Gooding
If you have never experienced Maple Sunday in Maine, put it on your calendar for next year and go to Dragonfly Farm and Winery in Stetson, Maine, or your closest maple producer. I paired my sample dishes with their wines. I made this maple mustard for dipping and later lathered it on a grilled swordfish. I have made this Maple-Mustard Sauce several time, with the new addition of Raye’s “Bar Harbor Real Ale” Stone Ground Mustard, your senses will reach heightened awareness as the taste of the mustard stimulates your taste buds!

Raye’s Mustard Mill, located in Eastport, Maine, is a working museum with tours given weekdays. Did you know mustard is perhaps the world's oldest condiment. All recorded histories note the cultivation and use of the plant for epicurean and medicinal purposes. Napoleon's armies were supplied with mustard to ward off digestive ailments and make their food more palatable. Modern science has shown that mustard seeds are high in antioxidant properties and in combination with other herbs and spices have antibacterial qualities.

Grilled Swordfish with Raye’s Maple-Mustard Sauce

Ingredients
Serves 2-4
1 pound swordfish steak, about 1 ¼-inch thick
2 teaspoons smoked sea salt   
2 tablespoons Dragonfly Farm Dark Amber Maple Syrup

Raye’s Maple Mustard Sauce
2 tablespoons butter, melted
¼ cup Raye’s “Bar Harbor Real Ale” Stone Ground Mustard
2 tablespoons Dragonfly Farm Maple Syrup
1 teaspoon apple cider vinegar

Directions
1. Spray gas grill rack with non-cooking spray and heat on high. Pat fish dry, sprinkle smoked sea salt and brush with maple syrup. Grill swordfish about 10 minutes; turn and grill 3 more minutes.
2. Heat butter in small saucepan; add maple syrup, apple cider vinegar and mustard and simmer until heated through..
3. Spoon auce over swordfish and serve.

Wine Pairing Dragonfly Farm and Vineyards-By-the-Numbers white wine.

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You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here. Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.

More information at www.blackflystew.com

And visit Foodie's Emporium for Unique Kitchen items!

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Broccoli Summer Salad

Ordinary Out of the

OOO by Kate Krukowski Gooding
Summer is here and the weather is sultry. I don’t remember it being this hot in Maine for so long. “Take a jump in the lake” has been a term we have really taken seriously this summer. And, who would have believed you could swim in the Maine ocean?!

The more you can stay out of the kitchen and the longer a dish lasts, all the better. This dish is simplicity itself! Here is a tasty salad that can last a week in the refrigerator, as long as you don’t leave it on the table for any too long. Remember that mayonnaise is sensitive to heat. Enjoy!

Broccoli Summer Salad

Ingredients
6 cups broccoli florets, chopped
1 cup sunflower seeds
¾ cup raisins
1/3 cup red onion, chopped
7 slices crumbled bacon
1 ¼ cup mayonnaise
2 tablespoons honey
3 tablespoons apple cider vinegar
1 teaspoon smoked sea salt

Directions
1. Combine mayonnaise, sugar and vinegar.
2. Pour over broccoli and stir to combine. for 3-4 minutes as the radicchio will cook down a bit.
3. Add sunflower seeds, raisins, red onion and bacon. Mix well.

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You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here. Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.

More information at www.blackflystew.com

And visit Foodie's Emporium for Unique Kitchen items!

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Partridge Marsala

Ordinary Out of the

OOO by Kate Krukowski Gooding
Partridge Marsala with Wild Mushrooms
  If you ever get a chance to try fresh partridge, do it! It is a mild, distinctive bird that I do not like to overshadow or hide with other flavors. I really enjoy the earthiness of the wild mushrooms combined with the sweet and dry flavor of the Marsala and sherry with this game bird. I tried to use a little less butter but you really need the extra for the richness to balance out this wild game dish.

Did you know that Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily? While the natives sometimes drink "vintage" Marsala, the wine produced for export is universally a fortified wine similar to Port. Originally this wine was fortified with alcohol to ensure that it would last long ocean voyages, and now it is made that way because of the demand in foreign markets.

Ingredients
Serves 2-4

¼ cup flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon sage
6 skinless, boneless partridge breast halves
3 tablespoons butter
4 tablespoons olive oil
½ cup shitake mushrooms, sliced
½ cup porcini mushrooms, sliced
½ cup Marsala wine
¼ cup cooking sherry

Directions

1.Combine flour, salt, pepper and sage in shallow bowl. Coat partridge pieces in flour mixture.
2. Melt butter and oil over medium heat in large skillet. Place partridge in skillet and lightly brown. Turn over partridge pieces; remove onto warm dish and cover.
3. Add mushrooms, wine and sherry. Cover skillet and simmer 10 minutes.
4. Add partridge and heat through, turning once, uncovered. Serve on top of brown rice.

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You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here. Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.

More information at www.blackflystew.com

And visit Foodie's Emporium for Unique Kitchen items!

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Balsamic Marinated Venison

Ordinary Out of the

OOO by Kate Krukowski Gooding
Balsamic Marinated Venison with Horseradish Sauce on Roasted Vegetables
When my husband is working long hours at the office I try and put something interesting together that calls attention to his taste buds. Because when he works he doesn’t usually pay attention to what he eats and doesn’t enjoy it. This dish called attention to his palette.

This combination of the Black Currant Balsamic Vinegar and fresh horseradish left a zing on your tongue that you can’t quite tell where it came from but thoroughly enjoy it.

Ingredients
Serves 2-4

Marinade
1/3 cup dry red wine
¼ cup beef broth
2 tablespoons Black Currant Balsamic Vinegar
1 tablespoon brown sugar
½ teaspoon coarsely ground black pepper
1 teaspoon garlic cloves, minced
8 ounces venison steak cut in strips

Roasted vegetables
1 ½ cups carrots, sliced
1 cup red bell pepper, chunked
1 cup sweet onions, halved and cut in 1 inch segments
2 tablespoons scallions, chunked
2 ½ red onions rings, pulled apart
2 jalapeno peppers, deseeded, pith removed and sliced long
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon black pepper

Steak sauce
1 teaspoon vegetable oil
1 tablespoon fresh horseradish

Directions

1.Combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag, and seal. Marinate in refrigerator for 2 hours.
2. Preheat oven to 375°. Grease 13 x 9-inch baking dish with cooking spray.
3. Combine all vegetables in baking dish. Toss with olive oil, sea salt and pepper. Bake 45 minutes, stirring occasionally.
4. Remove venison from bag, reserving marinade. Heat vegetable oil in large nonstick skillet over medium-high heat. Add venison and sauté 4 minutes. Remove venison from pan to warm plate.
5. Add reserved marinade to skillet, and boil 1 minute, scraping skillet to loosen browned bits. Stir in horseradish. Pour sauce over steaks and vegetables.

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You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here. Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.

More information at www.blackflystew.com

And visit Foodie's Emporium for Unique Kitchen items!

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Apple Cider Red Stag Stew

Ordinary Out of the

OOO by Kate Krukowski Gooding
Apple Cider Red Stag Stew
Large chunks of venison, vegetables, and apples appeal in the presentation and taste of this venison stew because it screams of winter comfort and flavor. You’ve seen how the apple cider container expands when it begins to ferment: it takes on a roundish shape? That is the perfect time to use it in this stew! The bite of the apple cider with the spices takes your palate on a new journey. I say it tastes like autumn in Maine. Bon Appetit!

Ingredients
Serves 2-4

1 pound venison stew, cut into 1 ½ ‘chunks
1 tablespoon Blood Orange olive oil (or fruity olive oil)
1 tablespoon butter
1 onion, quartered and 2 inch slices
1 tablespoon arrowroot (or flour)
¼ teaspoon mace
½ teaspoon salt
1 cup game stock
1 cup apple cider, a little on the edge of fermentation
2 bay leaves
5 allspice berries
3 whole cloves
3 carrots, sliced
2 apples, peeled, cored and cut in large chunks

Directions

1. Brown venison in oil and butter on high-heat.
2. Add onions, reduce heat and cook until translucent, about 5 minutes. 
3. Add Add arrowroot, mace and salt and stir. Add stock and apple cider; bring to boil for 2 minutes.
4. Add spices, reduce heat and simmer for 1 hour.
5. Add carrots and apples and simmer for 30 more minutes.

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You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here. Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.

More information at www.blackflystew.com

And visit Foodie's Emporium for Unique Kitchen items!

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Jalapeno Cream Cheese Dip

Ordinary Out of the

OOO by Kate Krukowski Gooding
Roasted Red Jalapeno
Cream Cheese Dip
It is almost Super Bowl Sunday and I am creating delicious, with a little healthy mixed in, dips for the big day. The spicy jalapeno’s with a little cream cheese and honey smooth out the texture and makes this dip a great spicy combination for beer.

Ingredients
Serves 2-4

1 16-ounce jar roasted jalapeno’s, drained and chopped
4 ounces cream cheese, room temperature
2 cups chickpeas, drained
4 garlic cloves
¼ teaspoon liquid smoke
½ lemon, juiced
1 tablespoon honey
½ teaspoon red pepper flakes
Salt and pepper to taste

Directions

1. Combine all ingredients in a food processor and process until smooth.
2. Serve with man size Mexican chips or Texas Toast.

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You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here. Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.

More information at www.blackflystew.com

And visit Foodie's Emporium for Unique Kitchen items!

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Maine Partridge Stew

Ordinary Out of the

OOO by Kate Krukowski Gooding
Maine Partridge Stew
Ruffed grouse, also known as partridge, earned its name from the patch of dark feathers on both sides of its neck that can be expanded umbrella-like into a ruff. It is the largest populations of game bird in North America.  
 
The delicious and delicate white meat is just as tasty in the simplicity of sautéed on its own or in with an accompaniment of flavors in a hearty stew. The subtle flavors of thyme, sage and rosemary in this stew compliment this game bird.

Maine Partridge Stew
Ingredients
Serves 6

2 tablespoons oil
2 onions, chopped
1 medium turnip, chunked
1 pound carrots, peeled and chunked
3 whole partridge breasts, bone-in
2 teaspoons thyme sprigs
2 teaspoons sage
1 teaspoon rosemary
1 tablespoon salt
1 tablespoon freshly ground black pepper
6 cups chicken broth
1 pound red potatoes, washed and quartered
3 tablespoons butter, melted
3 tablespoons flour

Directions

1. Heat oil in stockpot and add onions, turnip, and carrots and toss to coat. Cook for 5 minutes on medium heat.
2. Add Add partridge, thyme, sage, rosemary, salt and pepper and stir. Add chicken broth and bring to a boil then reduce heat to a simmer for 1 hour.
3. Remove partridge and remove meat from the bone. Add potatoes, cook 20 more minutes.
4. Combine melted butter and flour to make a roux. Add to stew and stir until combined and a little thickened. Add the partridge meat back into the pot, heat through and serve.

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You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here.

Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.

More information at www.blackflystew.com

And visit Foodie's Emporium for Gourmet Ingredients!

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