Miss Kay's Duck Commander Kitchen (3 page)

Here we are celebrating the fortieth anniversary of Duck Commander. I had always dreamed of marrying a “pioneer” man who could live off the land. Phil dreamed of inventing a duck call that really sounded like a duck. With the help of our good Lord, both our dreams have come true.

A Note from Miss Kay

I know what you’re thinking—
surely Phil doesn’t eat chow mein?
Yep, he does. In fact he even eats sushi now! One of our grocery stores makes sushi, and Phil has me stop often and bring him some. Hey—good food is good food from any country!

Pecan Pie

Makes 1 (9-inch) pie • Electric mixer

3 large eggs

³
/
₄
cup sugar

¹
/
₂
stick (4 tablespoons) butter, softened

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/
₂
teaspoon salt

1 teaspoon vanilla extract

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/
₂
cup light corn syrup (I use Karo)

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/
₂
cup maple syrup (I use Johnnie Fair) or honey

1
¹
/
₂
cups pecan halves

1 (9-inch) piecrust,
homemade
or store-bought, unbaked

1. Heat the oven to 350°F.

2. Beat the eggs with the mixer until fluffy, about 8 minutes.

3. In another mixing bowl, stir together the sugar, butter, salt, vanilla, and syrups. Gently fold this into the eggs. Gently fold in the pecans. Pour the filling into the piecrust.

4. Bake for 40 to 50 minutes, until the filling is set and no longer wobbly in the center.

5. Let cool completely before cutting.

A Note from Miss Kay

This is Phil’s favorite, and the good news is he makes it himself! I make the crust while he is mixing together the pie filling, and in no time we have a fresh pie on the counter. Everyone declares it’s the best they’ve ever tasted.

Chocolate Pie

Makes 2 (9-inch) pies • Double boiler • Electric mixer

Pie Filling

1 stick (
¹
/
₄
pound) butter

5 squares (5 ounces) unsweetened chocolate (I use Baker’s), chopped

2 cups sugar

²
/
₃
cup all-purpose flour

1 teaspoon salt

1 can (12 ounces) evaporated milk (I use Pet)

1 cup whole milk

6 large egg yolks, lightly beaten (save the whites for the meringue)

1 teaspoon vanilla extract

2 (9-inch) piecrusts,
homemade
or store-bought, baked as directed

Meringue

6 large egg whites

1 cup sugar

1 to 1
¹
/
₂
teaspoons vanilla extract

1. Make the pie filling: In the top of a double boiler over simmering water, melt the butter and chocolate. Beat in the sugar, flour, and salt. Add both milks and stir continuously until the mixture thickens. This may take up to 30 minutes.

2. Once it’s thickened, stir a little into the egg yolks. This will temper the yolks and keep them from cooking too fast. Stir the tempered egg yolks into the mixture in the double boiler and cook, stirring, for 1 minute.

3. Remove the top from the double boiler. Stir the vanilla into the filling and set aside to cool.

4. Pour the filling into the piecrusts.

5. Make the meringue: Heat the broiler. With the mixer, beat the egg whites on high speed for 3 to 4 minutes, until soft peaks form. Gradually beat in the sugar, then beat in the vanilla. (By now, the peaks should be able to stand and bend over as you remove the beaters.) Spread the meringue over the pie filling.

6. Put the pies under the broiler to brown the meringue. (Watch carefully, as this will only take about 30 seconds.)

7. Chill the pies thoroughly before serving.

A Note from Miss Kay

Meringue can be scary to make, but you can do it. With a little practice you will be impressing your family with a perfect chocolate pie!

Swiss Steak & Sautéed Mushrooms

Makes 4 to 8 servings • Dutch oven or flameproof casserole dish with a lid • Large cast-iron skillet

1 package (about 1 pound) tenderized round steak (see Tip)

Salt and black pepper

3 tablespoons all-purpose flour

Vegetable oil

2 celery stalks, chopped in large chunks

1 onion, chopped in large chunks

1 garlic clove, chopped

1 bell pepper, chopped in large chunks

1 can (14.5 ounces) diced tomatoes

1 can (8 ounces) tomato sauce

Sautéed Mushrooms (recipe follows), for serving

1. Heat the oven to 275°F.

2. Season the meat with salt and pepper. Sprinkle the steaks lightly with flour on both sides.

3. Heat a small amount of oil in the Dutch oven and brown the steaks on both sides. Drain off extra oil, keeping the browned drippings in the pan. Add the celery, onion, garlic, bell pepper, tomatoes, and tomato sauce. Cover and bake for 1
¹
/
₂
hours.

4. Serve with the sautéed mushrooms on the side.

Tip
  Tenderized round steaks usually come 4 to a package. Cut in half so you have 8 pieces.

Sautéed Mushrooms

1 stick (
¹
/
₄
pound) butter

1 onion, chopped

Dash of liquid smoke (see Tip)

Dash of teriyaki sauce

Dash of soy sauce

Dash of Worcestershire sauce

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/
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cup red wine

1 pound mushrooms, sliced or left whole if small

Duck Commander Cajun Seasoning (mild or zesty)

1. Melt the butter in the skillet over medium-low heat. Add the onion and cook, stirring occasionally, until tender, about 8 minutes.

2. Add the liquid smoke, teriyaki, soy, and Worcestershire sauces, the red wine, mushrooms, and Cajun seasoning to taste and bring to a simmer. Simmer until the liquid reduces some and the mushrooms are tender.

Tip
  A dash would be to just turn the bottle over and shake it one or two times.

A Note from Miss Kay

Sautéed mushrooms are a simple recipe but really add to a meal like Swiss steak and potatoes. Remember that mushrooms can lose some flavor if soaked and washed, so just wipe them off with a damp paper towel.