Super Fig Meal

That's what tonights meal is. Cooking can be so much fun, experimenting with things, so figs are the main ingredient tonight. Unfortunately, no fig newtons for dessert.

But, our appetizer comes from the Martha Stewart clone, Sandra Lee.

Prosciutto Wrapped Figs

4 large whole figs (or 16 small mission figs), quartered
Goat cheese
1 (3-ounce) package prosciutto
3 tablespoons honey
1/4 teaspoon pumpkin pie spice

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.

Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese.

Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced.

In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig.

Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.

And, the old favorite from Dragon's Kitchen, combined with Montalcino Gnocchi with Rachel Ray.

Weekend Bumping Uglies

Trust me, I never thought I would ever be using that as a title, I mean seriously, so many better ways to talk about meaningless random sex. Aren't there?

Anyway, let me direct you over to a little quiz at the Monkey Barn.


A Time to Screw

I figured that I have some pretty sick twisted perverted imaginative readers, so why not let them lose on a Hyperion and Company creation. So wander over, answer the questions and tell em the fine feathered friend said hello. Plus lemme know so I can see your answers.

Thursday Thirteen #52-The Recipezaar One

Wow, I can not believe this is the 52nd week. Well I actually can believe it, Im just saying.

Thirteen Favorite Recipes From Recipezaar Now, while these recipes are no where near as good as what is being cranked out by Dragon's Kitchen, when there are over 244,000 recipes, something has to be good. So, from Recipezaar, here are my Thirteen Favorite Recipes. 1.Chicago Style Hotdogs-Though I did not use Vienna Franks, they have always kinda skeeved me out. 2.Emeril's Lobster Cheesecake-Filling as all get out, even if you use imitation Lobster. 3.Fannie Farmers Classic Baked Macaroni and Cheese-Want Creamy, Use Velveeta 4.McDonald's Shamrock Shake-Get Passed the green color and its great. 5.Tangier Island Baked Crab-I liked it, tasted like a big crabcake, Mrs Duck did not like the consistency. Use 2 eggs not 1. 6.Crab Rangoons-Delicious and easy. 7.Kung Pao Chicken-Anything with peanuts, I am all over! 8.Moroccan Chicken-I mentioned this one in Twitter, so I just had to share. 9.Shrimpin Dippin Broth-This was a great recipe for when Mrs Duck was just eating clears. 10.Smoky Mountain Chicken-Fantastic 11.PF Changs Chicken Lettuce Wraps-This is one of Mrs Duck's Favorites and also it can be like a salad, just serve over shredded lettuce. 12.Garlic Beef Enchiladas-When the recipe reviews say they take forever, they are not kidding, but it is one of my favorite recipes on this site. 13.Singapore Street Noodles-When Mrs Duck took her leftovers to work, I got 6 requests for the recipe. One Bonus-A few weeks ago I mention Jack in The Box and I got some questions about there tacos, and this is what I found. Hungry yet? Damn Im starving! Links to other Thursday Thirteens! 1. (leave your link in comments, I’ll add you here!)

Get the Thursday Thirteen code here!


The purpose of the meme is to get to know everyone who participates a little bit better every Thursday. Visiting fellow Thirteeners is encouraged! If you participate, leave the link to your Thirteen in others comments. It’s easy, and fun! Be sure to update your Thirteen with links that are left for you, as well! I will link to everyone who participates and leaves a link to their 13 things. Trackbacks, pings, comment links accepted!

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Pick Your Poison #3, plus a bonus

ahh Summertime, a time of pools, beaches, sun and Rum. Plus, I tried to take care of a request for Rhia for one of the drinks. I hope it fits the bill. One other note, even if you are not a drinker, slide past drinks to see another spectacular meal presented by Dragon's Kitchen.

Remember, 2 ounces equals one shot glass

Columbia Cocktail

0.5 oz lemon juice
0.75 Raspberry Syrup
2 oz light rum

Fill a mixing glass with ice and add all ingredients. Shake and strain the mixture into a martini or margarita glass and enjoy.

The Jack Sparrow

2 oz Spiced Rum
2 oz Tennesee Whiskey (like Jack Daniels, though I used bourbon)
2 oz vodka

combine all ingredients in a highball glass with a few ice cubes and enjoy.

I gotta give credit to recipezaar, where you can get this recipe set up in the form of a shot.

And now on the food front, thanks to a suggestion from Hyperion, Dragon posted her Dragon's Sausage and Potato Gnocchi. This meal was absolutely, positively fantastic. It was very easy to make and it was a big hit not only with Mrs Duck, but also with her co-workers when they got to sample some of the left overs the next day. Stop by Dragon's site, she has some fantastic things besides the two I have talked about already.

Sausage and Potato Gnocchi

1 18 0z package of Potato Gnocchi
3 smoked pork sausages (turkey sausage works great too), sliced
1/4 cup of chopped onions (Hyperion, you can skip this part)
1 clove of garlic, minced
3 tablespoons of butter
pinch of hot pepper flakes (optional)
1/2 tablespoon of fresh thyme leaves
1/2 tablespoon of fresh oregano, chopped
1 cup of frozen peas, run under water to thaw
1/4 cup of grated parmesan cheese
salt & pepper to taste

1. Prepare the gnocchi according to package instructions.

2. While the gnocchi is cooking, heat up a skillet with 2 tablespoons of butter and add the sausage and onions. Cook until sausage is browned and onions are soft.

3. On medium heat, add the garlic, hot pepper flakes (optional), thyme and oregano. Cook for 1 minute or until the garlic is softened.

4. Drain the gnocchi, reserving a little of the cooking water. Add the gnocchi to the sausage mixture. Shake the skillet so the gnocchi doesn't stick. Its ok if the gnocchi browns a bit on the bottom.

5. Add the peas and remaining tablespoon of butter. Salt and pepper to taste. If needed, add a little of the cooking water to thin out the sauce.

6. Top with parmesam cheese. Let the cheese melt slightly before serving.

Trust me, it is fantastic!!

Maybe the best cake Ever!

I am not the baker in the family. I don't know if it is the lack of patience, or the fact that occasionally my cookies turn out like rocks. I will admit to making some Christmas cookies every year, but that is more out of either boredom, or the need to work off some pre holiday energy then out of some need to make sugary confection delicacies.

That may have changed now. First, with the addition of the Kitchenaid Artisan Mixer. What a wonder machine that is. Flour does not fly all over the kitchen, and creaming butter is one of the easiest little tricks in the world. I don't know how we ever survived without it before. Big hugs and kisses to Mrs Duck, since this was the one kitchen item that she wanted desperately before the wedding. And she even got it in the brilliant yellow color.

As for cake, Dragon's Kitchen had a great new recipe for a Lemon Blueberry Bundt cake. Oh my goddess, Dragon is a super genius. This cake came out so light and airy, with that hint of lemon. Most times my bundt cakes are good, but as heavy as Rosie O'Donnell. Not this time, it was more like Calista Flockhart. I think it might have been the buttermilk, but I am not sure. Next time I make it more blueberries. Surf around Dragon's website, she has alot of great recipes their. This is the second one I have tried and my intial foray, a pasta carbonara, was just as delicious.

Back to the cake, it calls for Limoncello, which is not always the easiest liquer to find. I mentioned this to Dragon and she said that you can substitute more lemon juice in the glaze. Do yourself a favor, find some Limoncello though, it only takes a little bit in the recipe and you can store the rest in the fridge. It tastes great all frozen chilled on its own.

Now, to get more blueberries for next time!