NBA Finals – The Fouled Out Edition

It’s do or die for the Cavs. We are heading into game 4 this evening with the Warriors 3-0 on the championship path for a sweep. Get ready for the NBA Finals to continue as Jordan goes over everything about fouls. Hopefully you’ll have a better understanding of where all of the free throws are coming from after she’s done with you. She also interviews Cavs super star Kevin Love about fouls, and gets into more fowls, specifically duck and elbows, in the kitchen with chef Jason Francisco of DTLA’s Giulia. Together they make a Fowled Out Duck Mac & Cheese and a LePrawn James Vichysoisse.

Screen Shot 2017-06-09 at 11.56.12 AM

Recipes:

Fowled Out Mac & Cheese:
Ingredients:
½ c butter
½ c flour
2 c whole milk
¾ c gruyere, shredded
¾ c jack, shredded
¾ c cheddar, shredded
1 T tarragon
1 T parsley
1 T thyme
1 box elbow macaroni, cooked, SWOOPSed
2 duck legs
SWOOPS

Procedure:
SWOOPS duck legs and add thyme. Roast in oven at 350 for 2 hours.
In the meantime make your roux for the béchamel cheese sauce. Melt butter in a pot and whisk in the flour slowly. Start adding the flour before the butter is fully melted. You want a peanut butter consistency. Keep stirring for 5 minutes. Add the milk a little bit at a time to temper it. Stir for 2 more minutes. Add salt and pepper. Add the cheeses one by one but leave some extra for the topping later and keep whisking. Add the rest of the herbs. Pour the cooked, SWOOPSed macaroni into a baking dish. Pour the cheese sauce on top. Shred some extra cheese on top. Bake in the oven at 350 for 30 minutes.
When duck confit is cooked, remove it from the oven. With a fork, shred the meat off of the bones and remove the skins.
Remove mac and cheese from oven and top with the shredded duck confit!

LePrawn James Vichysoisse
Ingredients:
2 lbs raw fresh prawns, SWOOPS
½ c nice dry white wine
½ cantaloupe, cubed (save the hollowed shell)
2 cucumbers, peeled and seeded
2 oz. nice tequila
1 t tarragon
1 t mint
1 t thyme
SWOOPS

Procedure:
Heat olive oil in a skillet on high. Add the prawns. Cook on each side until just pink, about 3 minutes each side. Deglaze the pan with some tasty white wine. Transfer to plate and pour the leftover pan juice to a blender. Add cubed melon, cucumbers, and herbs. Add tequila. Blend on low so it stays a little chunky. Add salt and pepper. Pour into melon shell. Hang prawns over the edge of the melon shell bowl. Dip and Eat!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s