Featured Recipes

Sloppy Jacks20130801-204230.jpg

I have a new name for the Sloppy Joes Esposita made tonight. from now on, they are Sloppy Jacks.

For bread, we used the sandwich thins. Less bread, still the texture. The sauce included:

Tomato, carrots, celery, onions, zucchini, basil, oregano, garlic, margerum, pepper, pinch of salt, and a little Italian seasoning.

On top of the bread, sprinkle blue cheese and add avocado slices before topping it off with the sauce. “Seconds” are a given!

Allez cuisine!

Taco de Pato

Taco de Pato con slaw y Avocado

Taco de Pato con slaw y Avocado


  • 4 small duck breasts
  • Wheat tortillas
  • sage
  • lemon pepper
  • 1/2 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 2 teaspoons salsa/guacamole mix (mine comes from Grand Central Station – NYC) – optional is a chipotle sauce/mix
  • 1 cup white cabbage
  • 1 cup red cabbage
  • cilantro (measure to your liking)
  • 1 cup shallots
  • salt
  • one avocado

Duck breast:

Pre-heat oven to 450 degrees. Score duck breasts on fatty side and then season assertively with salt, lemon pepper, and sage. Don’t be bashful! Heat stove top to medium heat and let it get hot. Add duck breasts fatty-side down to hot skillet (dry – no oil). Cook on stove for 5 minutes and then transfer entire skillet to oven. Cook in oven for 12 minutes. When done, pull out of oven with your mitted hand (remember – it’s HOT). Pull off and ducks and let them sit covered for 10 minutes.


Before you started on the duck, make your slaw. Start by combining the salsa mix, mayo, honey, and lime juice into a large mixing bowl. Stir well. Then add the shredded cabbage, shallots, and cilantro and stir vigorously. Season with salt at the end and give a few more stirs for good measure. Put it in the refrigerator for at least 30 minutes prior to serving. I prefer 60 minutes.

After the duck is cooked, slice up the pato into nice bite-able pieces. Grab a tortilla and add the slaw and avocado slices. Dump the pato gingerly (remember presentation) on the tortilla on top of the slaw. Roll it up and start eating.

Enjoy a nice table red or Cabernet Sauvignon with your meal. For dessert, consider a nice homemade brownie with Whidbey Island ice cream (my favorite is the Mukilteo Espresso).

Note: The salsa/guacamole mix was purchased last month in New York at the Grand Central Station Market. We’ve used it in a lot of different ways and thought adding this instead of chipotle sauce (which we didn’t have handy) would be fun. The name of the store is Spices and Tease and the link to view is here.



One Response to “Featured Recipes”


  1. New Featured Recipes Page | The Food Jefe - July 6, 2013

    […] Featured Recipes […]

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