Festive Tips and Recipe from Chef Ricky
Chef Ricky is the owner of Fernandina Beach’s popular dining hotspot, Joe’s 2nd Street Bistro (www.joesbistro.com). The menu focuses on elegant cuisine with customer favorites like Grouper Filet Grilled in Corn Husk Wrapper and Amelia Island Shrimp and Grits. Situated in the heart of Fernandina Beach, the restaurant offers a relaxed atmosphere in their New Orleans-inspired courtyard or inside the restored 1900’s home.
There is no doubt about it, planning a holiday party or meal is hard work. But it’s worth it in the end to spend quality time with your friends and family! This season, make thing a little easier on yourself by using these tips by Chef Ricky Pigg’s tips:
- Time out the cooking to what time you want to serve the meal, and do as much prep as you can the night before (cutting vegetables, shopping, etc.)
- Keep a damp cloth under your cutting board and make sure your knives are sharp.
- Do not cross contaminate! Wash knifes, cutting boards and utensils between uses, especially between uses of raw foods to cooked foods.
- Keep a bottle of wine on hand (this is for the Chef of the House to enjoy!)
- Have fun! Play with recipes to make them your own. Remember that cooking is only part of the experience. It brings together families and friends to enjoy each other's company. Enjoy the experience. Don't get stressed out. That is what the wine is for.
- Hire a dishwasher for the day.
Here is Chef Ricky's special Roasted Duck Breast with Peach Mustard Glaze recipe, perfect for a December celebration:
4 Duck Breast with Skin
Salt and Pepper to taste
Peach Mustard Glaze
1/2 cup Peach Jam
2 Tablespoons of Dijion Mustard
1 Garlic Clove Minced
1/4 Cup Roasted Red Pepper
Score skin side of duck breast and season with salt/pepper to taste. In a hot pan, sear the duck breast until brown then remove. In a bowl, mix all the remaining ingredients for the glaze. Brush on both sides of the duck. Place in a lightly oiled pan and place in the oven at 325 degrees. Cook until medium (approximately 8 to 12 min depending on the size of the breast minutes). Brush the rest of the glaze on the duck.