Archive for August 2015

Bourbon Duck Bites


1 cup steak sauce
1 cup whiskey or bourbon
Salt and ground black pepper to taste
1 pound bacon strips, cut in half
6 duck breasts, de-boned and cut into cubes (can be replaced with goose, as desired)
1 box wooden toothpicks


Stir the steak sauce and whiskey together in a bowl.
Pour the marinade into a resealable plastic bag and add the duck cubes.
Seal the bag and knead it and turn it over a few times to thoroughly coat the duck. Place it in the refrigerator for an hour.
While waiting for the meat to marinade soak your toothpicks in a bowl of water to prevent them from burning up on the grill.
Preheat a grill for medium heat.
Remove the duck from the marinade and throw away the sauce.
Wrap a 1/3 to 1/2 half slice of bacon around each duck cube (depending on chunk size) and secure with a toothpick.
Cook the duck bites on the preheated grill until bacon is crisp and duck is no longer pink, turning once, 5 to 10 minutes. Allow the bites to cool slightly, and serve on an appetizer/serving plate.

RITZ Fried Pickles

1 qt. (4 cups) oil
2 eggs
2 tsp. water
4 large dill pickles, each cut into 9 slices
1/4 cup mayonnaise
1 Tbsp. prepared horseradish
1/3 cup flour
32 RITZ Crackers, finely crushed
HEAT oil to 350°F in deep fryer.
MIX mayonnaise and horseradish until blended. Refrigerate until ready to use.
WHISK eggs and water until blended. Coat pickle slices in flour, then in eggs then cracker crumbs, turning to evenly coat both sides of each slice. Place in single layer on parchment-covered baking sheet.
ADD, in batches, to hot oil; cook 1 min. or until golden brown. Drain on paper towels.
SERVE warm with mayonnaise mixture.


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