Paja’s Perfect Holiday Meal in the Ready Grill
by: Chef Paja Sanchez
My family and I are a bit unconventional when it comes to Thanksgiving, as a family of chefs there were many years where we were the designated entertainers for family and friends. Over the years, our Thanksgiving table grew to about 40 folks. We loved those years, but after moving away from the family, I yearned for a simpler holiday.
For the last four years, our family of four, has celebrated the Thanksgiving holiday while camping in a National Park. Our last few Thanksgiving meals have consisted of Gnocchi and Meat Balls in Big Bend; Shrimp and Steak Fajitas in Arches National Park; Grilled Whole Snapper on Padre Island Seashore; and Ribeyes with Mexican Corn in Moab. We love eating our meal of Thankfulness under the starts in a simple and relaxed way.
So when I was thinking about this year I wanted to do something a little more “Thanksgiving-y”, all the while keeping it simple and easy. This year is going to be a bit more conventional for us (going to cook a Turkey in my Ronco Rotisserie) but in that spirit I wanted to come up with a simple and easy celebratory meal to share that was easy, easy, EASY to accomplish in the Ronco Ready Grill.
Of course it is not just for Thanksgiving, but if you find yourself in a dorm room, small apartment, or in the outback with your RV, here’s a simple meal you can make in the Ronco Ready Grill and not miss that Turkey!
Here are 3 easy steps to a completely easy and gourmet holiday meal, that is a snap to cook in the Ready Grill.
With the bold flavors of this dish I would suggest a Washington state Syrah as a wine pairing
Crispy Grilled Duck Legs
4 Duck Legs Quarters 7-8 ounces each
Salt & Pepper
1. Place duck leg quarters on Ready Grill basket, generously salt and pepper duck quarters
2. Place seasoned duck in Ready Grill and cook for 35 minutes for a nice crispy skin
Steamed Sweet Potatoes with Cranberries and Maple Glaze
1 to 1.5 Pounds Sweet Potatoes Cut into 1 inch squares
1/2 Cup Dark Maple Syrup
1/4 Cup Apple Cider Vinegar
2 tablespoons Water
1 Tablespoon Olive Oil
1 Tablespoon Molasses
2 Tablespoons Dried Cranberries
2 Tablespoons Chopped Walnuts
2 Ounces Goat Cheese
2 Tablespoons Chopped Flat Parsley
1/2 teaspoon Allspice
1/2 teaspoon ground black pepper
2 pinches of sea salt
1. Chop washed sweet potatoes into 1 to 1.5 inch cubes (do this before starting duck to cook everything at the same time)
3. Pour 1/2 Cup Dark Maple Syrup, 1/4 Cup Apple Cider Vinegar, 2 tablespoons water, 1 Tablespoon Olive Oil, 1 Tablespoon Molasses,
2 Tablespoons Dried Cranberries on top of sweet potatoes. Toss sweet potatoes with maple syrup blend
4. Steam Sweet potatoes on top of duck legs in Ready Grill for 30 minutes.
Remove and let cool for 5 minutes while preparing Spinach Salad and letting duck rest.
5. When slightly cool toss with 1/2 cup of the steaming maple syrup liquid, 1/2 teaspoon Allspice, 1/2 teaspoon ground black pepper, and 2 pinches of Sea salt
6. Top with 2 Tablespoons chopped walnuts and 2 ounces crumbled Goat Cheese and 2 Tablespoons chopped Flat Parsley
4 cups washed fresh spinach leaves
1/4 purple onion sliced into slivers
3 pieces of crispy bacon (or bacon bits)
4 fresh figs
1. Make a quick Spinach Salad of whatever ingredients you like– I added figs, bacon and purple onion to mine
2. Take the rest of the maple syrup cooking liquid left in the steamer basket and add 2 tablespoons duck fat from Ready Grill drip tray, juice of 1/2 an orange (or 2 tablespoons orange juice) add salt and pepper to taste and viola… a delicious dressing!
Top salad ingredients with dressing and serve up
This meal is packed full of iron- about 30 grams! You can reserve the rest of the duck fat for cooking.