Spicy Stir Fry Duck With White Pineapple Recipes

Steps:

• Heat a large wok over high heat. Place the chicken, spinach, tomatoes and avocado in the wok and toss. Add the hot sauce and stir fry for 2 to 3 minutes.

Steps:

• In a large bowl, combine the orange juice, jerk seasoning, lime juice, 3 tablespoons of the oil, soy sauce, and jalapeno. Add shrimp and turn to coat. Cover and marinate in the refrigerator for 10 to 20 minutes.
• Meanwhile, heat 1 tablespoon of oil in a large skillet over medium high heat. Add the broccoli and cook, shaking the pan occasionally, until starting to brown but still a little crisp, 3 to 4 minutes. Transfer to a bowl and set aside.
• Add another tablespoon of oil to the pan, if needed, and add the red pepper and pineapple. Cook, shaking the pan, for 2 to 3 minutes. Add the red pepper and pineapple to the broccoli.
• Return the pan to the heat and add another tablespoon of oil. Add sweet potato and carrot and cook, shaking the pan, until crisp-tender, 3 to 4 minutes. Add to vegetable mixture.
• Heat another tablespoon of oil in the pan. Strain the shrimp and discard the marinade. Put the shrimp in the skillet and cook until pink, about 3 minutes. Return the vegetable mixture to the pan with the shrimp and cook, stirring to combine, until heated through. Season with salt and pepper, to taste, and serve immediately over rice.

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• In a mixing bowl combine the masa harina, flour, Southwest Seasoning, salt, and pepper; mix thoroughly. Cut the lard into the flour until the mixture resembles coarse meal. Stir in the water a little at a time, stirring gently. Knead the dough several times on a lightly floured surface, touching the dough as little as possible. Form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.
• In a skillet, heat the olive oil. Season the duck meat with 1 teaspoon of the Southwest Seasoning. When the pan is smoking hot, add the duck and stir-fry for 1 1/2 minutes. Stir in the corn, peppers, salt, red pepper flakes, black pepper and the remaining 1 teaspoon of Essence. Cook, stirring, for 1 minute. Add the shallots and garlic and continue cooking for 1 minute. Stir in 1 1/2 cups of the stock and bring to a boil.
• Combine the remaining 1/2 cup stock with the cornstarch and whisk into the filling mixture. Cook for 5 minutes over high heat. Remove from the heat and strain off the gravy. Return the gravy to a small saucepan and bring up to a gentle boil and let reduce for 5 minutes. Allow meat mixture to cool slightly.
• Divide the dough into 8 equal sections. Carefully roll each piece out between sheets of plastic wrap into a 5-inch circle. The dough must be handled with care to keep it from cracking. Brush the dough rounds with some of the egg wash. Mound the filling in the middle of each round of dough, fold over to form a half-moon pie shape, and crimp the edges with a fork. Brush the tops of the empanadas with more egg wash; place them on the prepared baking sheet. Bake for 25 to 30 minutes or until golden brown.
• In a small mixing bowl, combine the sour cream, lemon juice and fresh chopped cilantro together. Mix thoroughly. Season with salt and pepper.
• To serve, spoon the gravy on the bottom of each plate. Place an empanada in the center of the plate. Dab the cilantro cream on top. Garnish with fresh cilantro and additional Essence, if desired.

Steps:

• Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm.
• Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes; transfer to a plate.
• Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes.
• Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl; add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates; spoon stir-fry on top and garnish with more cilantro before serving.