Kind of stumbled on this cooking recipe.......My friend Phil said he had cooked some specks with olive oil & garlic.....It was delish.....So I took it a little farther.
Prep......This is 5 greenwings (10 breasts).....I first take the breasts out of the water. They've been in for about 3 days.....Then put in a bowl and patted down so they're almost dry .....Then put on a cutting board and speckled with Kansas City seasoning & garlic salt.....Then I use a Jaccard meat tenderizer on them, both sides (I think this is the key).
Cooking.....Put olive oil in pan (spread).....Get frying pan very hot.....Putt each 1/2 breast in pan and cook each side about 2 minutes.....No more than that....I finish by putting jarred garlic on each piece the last 1 minute.
Eats l.....I took 4 half breast and cut them into small pieces (it literally pulls apart).....In this case, I just nuked a tortilla with cheese (better if tortilla is heated on stove burner).....Add lettuce, salsa, sour cream.....Outstanding burrito.
Eats ll.....Take breasts and just eat like prime rib & horseradish.....So tender you can cut it with a fork and you would never know it's waterfowl (did the same thing with mallards & sprig).
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Prep......This is 5 greenwings (10 breasts).....I first take the breasts out of the water. They've been in for about 3 days.....Then put in a bowl and patted down so they're almost dry .....Then put on a cutting board and speckled with Kansas City seasoning & garlic salt.....Then I use a Jaccard meat tenderizer on them, both sides (I think this is the key).
Cooking.....Put olive oil in pan (spread).....Get frying pan very hot.....Putt each 1/2 breast in pan and cook each side about 2 minutes.....No more than that....I finish by putting jarred garlic on each piece the last 1 minute.
Eats l.....I took 4 half breast and cut them into small pieces (it literally pulls apart).....In this case, I just nuked a tortilla with cheese (better if tortilla is heated on stove burner).....Add lettuce, salsa, sour cream.....Outstanding burrito.
Eats ll.....Take breasts and just eat like prime rib & horseradish.....So tender you can cut it with a fork and you would never know it's waterfowl (did the same thing with mallards & sprig).
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