All Fired Up Recipes

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The recipes that appear on "All Fired Up" with Steve Uliss are created to bring true Southern home cooking and hospitality to the North. Here are a few that appeared on the show. (Updated March 2006.)

Crispy Roasted Tangerine Duckling
Organic free range ducklings	2
Five spice powder	3 tablespoons
Coarse sea salt	2 tablespoons
Wash and dry the ducks and remove any parts inside. Rub the inside and outside of the ducks with the sea salt and five spice powder. Place in a roasting pan and place in a 250-degree oven for five hours. The ducks will not look pretty but they will later. Remove the ducks from the roasting pans and let cool. Discard the fat. Refrigerate the ducks until ready to prepare for your meal.
Tangerine glaze
Freshly squeezed tangerine juice	10 oz.
Tangerine zest	1 tablespoon
Light corn syrup	3 tablespoons
Grand Marnier	3 tablespoons
Preheat the oven to 475 degrees. Place the ducks on a rack in a roasting pan. Roast in the oven for 20 minutes. Remove from the oven and baste with the tangerine glaze. Place back in the oven and cook 25 minutes more and baste two more times during the 25 minute cooking time. Remove from the oven and let rest for 10 minutes before slicing.

Pan Roasted Pear and Frisse Salad
Seckle pears	6
Salted butter	2 tablespoons
Frisse endive	6 cups
French Feta Cheese	8 oz.
Pomegranate	1
Thinly sliced sweet onion	12 slices
Black Fig Vinaigrette
Extra virgin olive oil	6 oz.
Black mission fig vinegar	3 oz.
Honey	2 tablespoons
Minced garlic	2 cloves
Sea salt and freshly ground black pepper to taste.
Place all of the ingredients in a bowl or bottle and mix well. In a large heavy sauté pan melt the butter. Slice the pears in half lengthwise and remove the middle seed with a melon ball scoop. Place the pears flesh side down and sauté until they are light brown and beautiful. Turn over and cook an additional minute. Set aside. In a large salad bowl or platter place the frisse and the onions. Season with salt and pepper and add ¾ of the fig vinaigrette. Toss to coat evenly. Place the pan roasted pears on top of the frisse and crumble the French Feta on top. Cut the pomegranate and sprinkle the seeds on top. Drizzle the remaining vinaigrette on top and serve.

Lemon and butter Asparagus
Fresh asparagus peeled and trimmed	2 pounds
Salted butter	2 oz.
Fresh lemon	1
Sea salt and freshly ground pepper
Place the asparagus in a large pot of boiling salted water. Bring back to a boil and cook for 3 minutes longer. Drain and set aside. In a sauté pan melt the butter and add the salt and pepper. Sauté one minute and then squeeze fresh lemon juice over the asparagus and toss. Remove from heat and serve.

Spinach Salad with Roasted beets, Green Apples and Gorgonzola Cheese
Fresh baby spinach	2 pounds
Yellow beets	1 bunch
Red beets	1 bunch
Granny smith apples	3
Gorgonzola cheese	½ pound
Kosher salt and freshly ground black pepper
Fruity vinaigrette
To roast beets: Place the beets on two pieces of aluminum foil and drizzle with a little olive oil and sprinkle with salt. Loosely wrap and scrunch. Place in a roasting pan and roast for 50 minutes in a 425-degree oven. Remove from oven and peel the beets over cold water. Wedge the beets and set aside.Wash and dry the baby spinach. Place on a large platter. Season with kosher salt and black pepper.
Fruity Vinaigrette
Extra virgin olive oil	¾ cup
Fig vinegar	¼ cup
Raspberry vinegar	1 tablespoon
Honey	2 tablespoons
Minced garlic	2 cloves
Kosher salt and freshly ground black pepper
Whisk all the ingredients together. Drizzle some of the fruity vinaigrette on the spinach and toss gently. Slice the apples and place on top of the salad. Gently place the beets all around the salad. Drizzle some more fruity vinaigrette on the apples and beets. Crumble the Gorgonzola on top of the salad and serve immediately.